“I came across some crisp-fried lamb ribs in Chinatown in Queens once, when I was eating my way through New York City. The dish was served as a whole piece of fatty ribs and belly, crispy on the outside and absolutely smothered by a pile of toasted sesame and cumin seeds that I thought would be overpowering, but which actually cut through the meat perfectly,” remembers chef Analiese Gregory.
I washed my hair for a Zoom call with a client last week, but they opted for a camera-free meeting. I felt a bit cheated. The client said they’d made a company decision to do audio rather than visual calls as the norm so employees don’t feel under pressure to look good.