not quite a failure
Chris and I have a very simple set of criteria for whether a cooking experiment (whether or not it was meant to be an experiment) is a success.
- the food is edible enough that you didn’t have to cook something else for your meal
- you learned something from the experiment
I meant to make pizza this evening. Something I’ve done plenty of times before. But the dough was stickier than normal, and when I tried to do my patented wrist flick to get the pizza off the peel and onto the stone. Nothing. Well, nothing except a big pile of uncooked pizzaness. Chris recommended that I fold it in half and make a calzone instead, which sounded better than cleaning green pepper-onion-cheese melt from the pizza stone. And, it wasn’t a failure, per se. We didn’t make anything else for dinner. But no one went for seconds, and we didn’t save any of the left over calzone for leftovers. But, I did learn that I should be more careful when the dough feels wet. And that a folded in half pizza does not a good calzone make.