Thursday, March 23, 2023

Salami burps and other gross-outs

 I'm guessing other people have this challenge of being more grossed out by crowds post-COVID? Before COVID I had no qualms about crowds and in punk spaces I've been in some of the sweatiest, stinkiest, shoutiest rooms known to man. I can still handle crowds but now I think more about people's respiration and clouds of mingled breathing. Smiller would tell you that I'm extremely sensitive to scents, especially artificial scents, not like they give me a headache or anything. I just obsess on lingering scents and get something akin to a panic attack if I can't escape one. A laundering experience in Thailand led to nights of poor sleep. I carry my own Dr. Bronner's because I would rather eat with dirty hands than ruin a restaurant meal with soap smell. I am shocked and appalled by how many upscale, well thought out restaurants have smelly soap.

Which brings us to not exactly an artificial scent but a phenomenon I've suffered through TWICE recently: someone near me having salami burps. The first time was at a show, smiller is going to have to help me out here which show, I know I mentioned it to him later. The second time was at David Cross at the Crest last night (he was pretty good, very anti-Christian and his digs at Sac were the funniest part to me).

More grossouts after the jump and also food stuff

Wednesday, March 01, 2023

Gadget alert!


 RIP to Bay Area artist David Lance Goines. He did all the Chez Panisse art I'm sure you've seen his stuff. And the Acme Bread logo with the little girl and baguettes. I always have thought that this Harbor Winery print I have was done by him but now I am doubting myself.

"She loved a good pickle plate" could be a contender for my epitaph. Cheese plate? Meh. Pickle plate? Helllloooo! Kodaiko has one that is consistently great. The top are slightly sweet mushrooms, you've got Billy's recipe kim chee which is dynamite and then some cucumber action. I got this on a stupid day when I went to Kodaiko just to get a special Filipino-influenced special ramen, then I didn't see it on the specials chalkboard and instead ordered something I didn't really want and didn't end up being into. Frustrating, but the pickle plate was the high point. Ya know what? I like their new Japanese subway-type signage too. Pozole after the jump