First of all, let me be crystal clear, you [Peter] 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.