Rewind about 20 years and you would have found me working at a pizza joint. And if you had been a fly on the wall, you would have witnessed my boss, Bjorn, berate me over and over again for spending too much time “organizing” my pizza toppings.
Present day: I don’t work for a pizza joint anymore. But I am still neurotic about spacing out my ingredients evenly, no matter what the recipe is. It’s not a fear of different foods touching each other; it’s about needing every bite of food to have ALL the ingredients. The mayonnaise or peanut butter must be spread out so that every single grain of bread is painted, the sauce must cover every strand of pasta, and the powdered sugar must dust the pancakes like snowflakes, not cotton ball clumps.
I watch some of the cooking shows as the chefs grate, chop, and stir. Nothing is even or measured out precisely. And there are parts of the “canvas” that are…gulp…left untouched. And yet, they do not sweat. They remain calm. They do not need therapy.
Maybe I did lose the pizza company money due to all that extra time spent on my obsession for spreading out the toppings just so. But I made the best damn pizzas.
Do you have a cooking quirk?