11 Comments
Jun 27, 2022Liked by Adam Roberts

The waiter was wrong, not you.

Expand full comment

You were not wrong! We've dined at places where our sever has come over to tell us desserts are disappearing and do we want to consider ordering one now.

Expand full comment
Jun 28, 2022Liked by Adam Roberts

You are not wrong! The waiter should have totally mentioned the size. Not cool.

Read the article about garlic and ableism it was really eye opening. Thanks for sharing. I was definitely a snob about jarred garlic but NOT to the point of calling for the extinction of jarred garlic users.

Expand full comment
Jun 28, 2022Liked by Adam Roberts

Here is a link to an emulsified version - https://www.greatbritishchefs.com/recipes/nebbiolo-bagna-cauda-recipe.

Expand full comment

ONGosh! A dear friend sent me a photo of her marching in the parade in Twisp!

Expand full comment
Jun 27, 2022Liked by Adam Roberts

I have some ancestors who lived in Twisp! Have yet to go.

Expand full comment

July 4

Expand full comment

i'm not sure if your issue was the size of the gelato, the price, or that it was literally just plain vanilla with nothing else. for me, i guess i would have asked "what kind of gelato?" and then it sounds like this guy would have said "vanilla" and not sounded too jazzed about it and i would have declined. it seems odd that all the other food was so delicious and thoughtful and this was just a big gloopy dish of vanilla for twenty five bucks! i'd rather have something from the local soft serve place.

re: jarred garlic, or as we call it - jarlic: i used it for awhile, as it's what my parents always had on hand. i stopped because fresh is cheaper and you can do more with it (i.e., many times i use garlic it isn't minced). but there's nothing wrong with it! (and i still absolutely hate chopping garlic. i have repetitive stress injury in my hands from pulling staples for 8 hours a day working data storage, but also, it's just annoying and sticky. i use smashed cloves whenever possible and just remove it or blend it in with my immersion blender.)

i'm tired of the cooking gatekeepers in general. alternatives to fresh/whole ingredients pretty much all have their place - whether it's related to disability, neurodivergence, time savers, accessibility, personal preference, etc. there are so many root issues to address, like food deserts, grocery store prices, homelessness, people working 80 hour weeks just to scrape by, etc and none of them involve shitting on the people that buy things that some "foodies" turn their nose up at. tired of the "it's not real cooking if you...." BS.

i'm actually noticing a trend in the NYT cooking comments recently, where any time a recipe calls for garlic powder somebody says UGH GARLIC POWDER? USE FRESH and it gets a whole bunch of likes, even though fresh garlic wouldn't even work in the recipe. (the last one i read was for a dry spice rub for fish, for instance.) sure, food snobbery has existed since forever, but i feel like the internet has just become a place where people are just so eager to tell you you're wrong and have the next "hot take." food spaces on the internet used to be kind of the one last haven, but now it's more of the same, sadly.

Expand full comment