Due to said popcorn consumption, my post-concession stand conversation went something like this for a while:
The Hubbles: What's happening over at Perry's again?
Me: Mmmmm....merph-um-wahumf. (crunch crunch crunch)
The Hubbles: Wow, hon. I really wish we could find you a napkin.
Me: Yumph. (crunch crunch)
And thank you Helen at GrubStreet for once again demonstrating that you have my back on these deeply weighty matters.
2. I've been around Greece a bit, and the feta cheese is pretty spectacular. But Whole Foods' store brand (the one with the plain black goat sticker on the front) makes me swoon more than any I can remember eating in Hellas. Last night I was savoring it, and two things occurred to me:
a) Goats aren't chubby, yet their milk turns out lovely cheese.
b) Pigs are extremely chubby, and yet they don't join their barnyard brethren in producing dairy products. So why no pig cheese?
Naturally someone has already explored this on the Interweb. Answer: "Pork cheese" is produced in Mexico and Hungary, and probably other places, but it doesn't taste similar to cow, sheep or goat cheese because the fatty acids in it differ from those animals' milk.
We totally need a Food Mythbusters for this type of thing.
c) Hey, didja see the news down below about Don? Chicago's got one more culinary reality TV rock star.