Fancy Boards and Expensive Condiments

Thought you guys might enjoy this article from my favorite journalist.
https://anewscafe.com/2026/08/10/reddin ... ld-retire/

I agree with the author in my own way: if there's no price, I won't buy it.

I do go to NY cheese shops that can be expensive, but all display prices. Jeff?
And I love charcuterie, and will keep serving/eating it!

[Jenise]

I love charcuterie, too, Dale; but where I thought the author of this was being a little too cute or histrionic at points, I can't disagree with her about charcuterie boards per se having become passe.

This might be a regional problem. Here, about 6 - 10 years ago suddenly charcuterie boards were THE thing and every bar in town had someone doing charcuterie classes on Wednesday nights, which led to every 30 year old female not otherwise employed starting her own charcuterie board business. And every single one of them bought the same ingredients at Grocery Outlet. Poor as the quality of those standard ingredients were, many made things worse with illogical and uncomplementary embellishments of candy and wet fresh fruit that seeped into everything else.

So yes, give me a plate of good quality salumi, hams and exquisite cheeses. Add things that also go with wine like olives and artichoke hearts--been a fan all my life and I'll never stop loving all that. But make it a "charcuterie board" and add the kitchen sink? No, I'm out.

Oh, and the shopkeeper who said it's classy to not price things? Leaves me speechless.

I was going to refrain from commenting on the article but....

It's stupid and snappish. Good cheese is sold by weight; the price is always on it. Ditto for jars: does anybody here think that a shopkeeper is going to sell things without someone asking the price first? Shops I go to have a scale and a scanner sitting on a little table for shoppers to use.

Now, are charcuterie boards totally tired and worn out? You betcha. Doesn't mean they aren't still tasty, or occasionally interesting. Anybody wanna complain about roast chickens? They're everywhere, too, and frequently over-salted or cold or swimming in their own condensate.

Pshaw.