I don't really understand why you would need to be that anonymous, i guess. I think sheit was like a character modelled after one of her mother's friends or something. And so made herself look much older and a little like infirm, and just kind of like a person who might not be treated with the same level of decorum as someone more important. Im, i've never worn a disguise. A, i've definitely been recognized in ways that i've noticed. Know, like, i feel like restaurants now, i don't know, i can't imagine that this wasn't true in the eighties,. but i feel like Restaurants take everything so seriously now.
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?”
Show notes:
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