Peter’s Blog, August 8th — Alright, Controversy!!
I’m packing and getting ready for the big book launch over the next two weeks in SF and the Bay Area, so will keep this short. The schedule is listed below in my previous Peter’s Blog, if any of you can make it to any of the classes or book signings. There are still a few seats left for the classes but you’ll have to call the venues for more info.
But this week I think we’re going to have to address the controversy that emerged in the Comments section of my last posting, thanks to someone named Scott007 and a few other voices, including another Scott — Scott123. It’s actually kind of exciting — apparently, I’ve pissed a few people off and am not sure why but would sure like to find out what I did (if you aren’t up to speed, please check out the Comments thread in the recent Peter’s Blog — last time I checked there were 14 comments). So, what I’d like to do is open up the discussion here on this posting, via a new Comments section, the one on this posting, and ask any and all of you to chime in. If I’ve trashed NY pizza culture, as Scott123 accuses, or passed on misinformation about pizza methodology or dough science, let’s get it all on the table so we can clear it up. Scott(s), how about getting specific and make your case — I hear that 123 is a well respected pizza authority so maybe I have something to learn from you. None of us have a monopoly on the whole truth and Pizza Quest was created to be a forum for the sharing of our mutual pizza journeys and celebration of artisanship. I’m open to learn from you but also would like to know the actual specifics of where you think I went wrong, rather than generalized attacks. The only rule for this discussion is civility — I reserve the right to edit out ad hominum attacks, unnecessary language, and nasty language. But differences of opinion — sure, I’m okay with that. So, for those who want to play along, go ahead and express yourselves — but let’s do it respectfully, please.
I won’t be posting another Peter’s Blog till I return at the end of the month, but will try to join in the Comments section from the road if my i-Pad and local WiFi will allow it. In the meantime, let’s get to the heart of it — we’re on a search for the truth (or, perhaps, truths). Let the discussion begin….
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First of all, let me be crystal clear, you are obviously not an idiot. Anyone who’s read your books (and we all have) knows that you are a tremendous storyteller and an incredibly talented writer- probably one of the top ten food writers ever. I know that Mike (Pappy) has some issues with Apprentice, but I’ve found your long fermentation advocacy to be a game changer for bakers- both at home and in the professional arena. You weren’t the first person to talk about long fermentation, but your voice carried the furthest, and, for that, history will remember you very fondly.
When you look at my comment in context, the ‘idiocy’ I’m referring to relates to furthering pizzamaking knowledge. It’s still a harsh thing to say, but I feel very strongly about American Pie’s negative impact on pizzamaking and bastardization of NY culture. I’m not going to sugarcoat it Peter, I’m angry- and I’ve been angry for a while. This all dates back to a tourretic fit I experienced while reading AP at a Borders bookstore in the fall of 2003. I was shouting expletives then and have been ever since (don’t worry, I won’t be shouting any here).
I have to give you a tremendous amount of credit for, after reading my out of context quote, reaching out to initiate this dialog. I am more than happy to discuss these topics with you. Since you are being so gracious about this, I want to formulate my criticism to be as constructive and respectful as possible. I have about a book’s worth of information in my head, which I could spew out in one long, fairly comprehensible stream of consciousness, but I don’t think that would serve this discussion. I’ve got an outline done, and, in a day or so, will be ready to start presenting my gathered thoughts.
Also…
Hello 🙂
Great — glad to hear from you Scott. Since I’ll be on the road for the next two weeks, I may not be able to jump back in to the conversation as quickly as usual but will be following it from the road. Also, Scott and anyone who wants to correspond with me “off the record” (privately) you can also e-mail me at peter@pizzaquest.com — can’t promise a fast response when I’m traveling but I will read them all. That said, though, I’d love to keep as much as possible going here, in this section, so we can share it with all our followers. Looking forward to seeing your insights, as well as those of anyone who wants to join in.