Came for this.

Vegetarian here. Two notes:

and I’m the editor of National Review Online.

It started when some guy was trying to paint a swastika on the tip while the motor was still running.

You think the “suck zone” is big — you should see the size of the “friend zone” around those babies.

They’re stupib, but they’re belicious.

“Hey Bill, why is there a tiger up here?”
“I don’t know, Ray, but I’m not gonna stick around to find out.”

Henceforth “Rawburg Ailes”

I POKED ONE IT WAS DEAD

I buy 1/8 wheels (about nine pounds) of the moderately good stuff once every 12 to 16 months. What’s key to making it last is using one of those vacuum sealer food-saver bag things. I break the block down into about six pieces, bag and seal all but one, and hide them in the back of the fridge.

There are also good cheeses in the same family (‘grana’ or hard grating cheeses) that don’t get to be called Parmigiano-Reggiano only because of where they’re made. Grana Padano is probably the most famous of these, and readily available in the US.

... although it’s a completely different cheese made from the milk of an entirely different animal.

If we’re talking about the good stuff, it’s not interchangeable with Parmigiano-Reggiano (or vice-versa) any more than nutmeg is a substitute for cinnamon.

This is exactly what I wanted to say. I’d add also that espresso con panna is another good gateway in; properly made, it’s like a two-tablespoon distillation of a whole damn bowl of the best coffee ice cream you ever had.

FWIW, the statue, and the guy, are probably a lot more famous now than they would have been had this not happened. I bet he’ll be getting lots of new commissioned work out of this.

that’s what happens when you should off your mouth in public.

I’m a big fan of sambuca sours or — even better — sambuca/amaretto sours. Sounds like it’d be gross, but I promise you it ain’t.

H is the eighth letter of the alphabet.

Copy editors opening window, screaming that: “WISH I WERE”