i'm trying to describe it in such a like, thorough and layared way that the reader, hopefully is able to figure out if they would like it. i think it's about sort of giving space for someone to make their own judgments. And one thing that excites me about a certain kind of restaurant is that it kind of, some dishes lend themselves to surprising descriptions. I'll just ill have sort of, like, phrases that will just pop into my head, and that's when i'll take notes.
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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