Golf Digress

Physically cultured commentary on Sport and Wellness

10,000 pizzas

For private consumption.

For private consumption.

This business about it taking 10,000 hours to achieve expertise is both troubling and heartening. Let’s say an outfielder has practiced catching 10,000 fly balls. Yet the most routine chance is still occasionally bungled.

Does making 10,000 three-foot putts guarantee one will not be missed? Hardly. How many hours of training had the unfortunate inspector at the failed Fukashima plant who threw the wrong switch completed?

Are there sure things in sports? I don’t believe so. And so we hear of a last second “meaningless” touchdown in a recent collegiate contest which, as it apparently did, cost Las Vegas millions. What are the odds? Reasonably good, I would assume, despite the rigorous application of expertise regarding the outcome, real and imagined.

So it was, with little more than initiative that I embarked on making pizza. Ten-thousand hours seemed to offer plenty of wiggle room. No pressure. Surely chefs who have made 10,000 soufflés rarely, if ever, like the hypothetical outfielder in the above example “drop the ball.”

The online advice was useful – to a point. I was without an oven offering exceptionally high temperatures. There was no custom-made wood or coal oven, just a cheesy efficiency apartment model. Here are reviews of two examples, unofficially No. 10 and No. 229.

   Observations on No. 10, which I don’t remember:

  • Expensive mozzarella (burns too quickly), too liberally applied, huge to boot.
  • Apparent signs of uneven heat from crappy oven, since replaced.
  • Crust looks wanting, unappetizing.
  • Tomatoes, garlic, likely canned tomato paste with hardly any water and olive oil, onions, dried oregano, basil, perhaps even onion and garlic powder, which may help explain the crust’s ghostly pallor.

Conclusion: Work in progress. I must’ve been pleased enough to snap the photo. For private consumption only.

Observations re: Pizza No. 229, just eaten:

Smaller, cheap, El Mexicano “Oaxaca Melting Cheese,” part skim.

  • Dabbed with olive oil, Penzeys pizza seasoning (I was in there scouting for a job. No go.)
  • Crust had sat for several days in fridge, optimal. Nice and light, pliable.
  • A little Amore Tomato Paste with water, garlic, olive oil, salt, pepper.
  • Sliced onion.

 Conclusion: Excellent.

Latest pizza 001

Austin on two wheels

A little bit of creative Austin expression, easily overlooked, already tattered.

A little bit of creative Austin expression, easily overlooked, already tattered.

Austin is changing so rapidly, so dramatically, authenticity is easily overlooked. All the boffo publicity can be a bit of a strain. I know. Progress.

Here’s a glimpse along with sincere, if belated, thanks to the artist who went to the trouble of knitting a decorative cover for one of the Barton Springs bike racks. I marveled on the first day. I’m only sorry I didn’t take a photo when the colors were still vibrant, the yarn tight around the industrial post.

The decline was inevitable. The handiwork is almost all but worn to a nub now, as the bottom photo conveys. The idea, effort, creativity, skill, and – absolutely – the stylish flair, cannot go unnoticed or unremarked. Typical vanishing, understated South Austin. And unnoticed, like the timeless oasis of Barton Springs itself, just across the street from the thousands gathering again this weekend for ACL Fest.

Which is kind of apropos. It is autumn, after all. The turn of the seasons has even arrived in South Central Texas. Rain’s predicted. The withering away of the anonymous handmade muffler is just another reminder of the passage of time, the cadence of the seasons. Dear kind and gifted artist, thank you.

Down to a nub 002