There's only so much you can say, y about a food that everyone has probably tried. But sometimes i do want o just be like, this as really good. There are situations where the food itself lends itself to delving a little deeper. The process for making the chips was so involved and, to me, fascinating,. I actually ended up writing a whole paragraph about how this guy made these french frise.
Hannah Goldfield is the food critic at The New Yorker.
“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?”
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