It's like aging and eating, it's like you have to at some point kind of rain it in, right? I don't know. It just like it might be too much food. But on the other hand, i remember when i, when i got the job, a friends had, oh, so you're just done, like, this is what you're going to do for the rest of your life. And maybe i could totally see myself looking up in 20 years and being like, gam still the restaurant.
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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