i feel like i'm still pretty new to indoor dining, and it's over mlated. The first time i went to a restaurant without a mask inside earlier this year, i remember feeling like i had just come out of like, hiding or something. At was totally the lights were so bright and the music was so loud,. And even socializing in that way. I do think we're moving back to something more like what it was. Well, hopefully, you know, you'll get to a point where you're comfortable panning things, yes. But until then, as you think about the kinds of reviews that you're comfortable doing men, i find it so interesting that you've
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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