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No, no, no, folks. Cut in half, placed face-down with a little oil, in a well-seasoned cast iron skillet. Wait until they start to burn a little, let that enhanced flavor steam upward through the grain of the cut. After a while stir around a little to finish them off. They should be rich, savory, a little crunchy on the burnt edge, and everywhere else just softened up enough that they don't hurt your teeth to chew (but still fresh enough to give some resistance). And don't let them tell you kids don't like these things--they just have to be prepared by a sensible person.
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There's a level of facility that everyone needs to accomplish, and from there
it's a matter of deciding for yourself how important ultra-facility is to your
expression. ... I found, like Joseph Campbell said, if you just follow whatever
gives you a little joy or excitement or awe, then you're on the right track.
. . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio
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