SD Mag Post on Bibimbap

Hello everyone. A new post I wrote for San Diego Magazine on Bibimbap and banchan came out today. You can read it in full here.


I’m back! Though you may not have even realized I left since I had a semi-regular post schedule going. Anyhow, I’m slowly trying to catch up on life again after two weeks of vacation. I ate a lot, relaxed, and took thousands of pictures which I hope to share on this blog once things settle down.

First up, is this quick post on various potato chip flavors offered in Taiwan. This is a post I’ve been wanting to do for years because one of my hobbies is collecting and trying various chip flavors not offered in the US. This time, I made sure to take a pictures of displays and bring some chips back.

The popular brands like Lay’s, Pringles, and Doritos are available in Taiwan, but with different flavors. I like a lot of the flavors offered in Taiwan and wish they would bring them to the US. Oh well.

As part of the Foodbuzz publisher program, I recently was selected to sample Sargento’s Natural Cheese slices and see how they compare with processed cheeses. We were given a $25 giftcard to buy a pack of Sargento cheese slices, a processed cheese for comparison, and an accompaniment for the cheeses.

I’ve purchased Sargento cheese in the past whenever it is on sale, but I never really paid attention to it enough to determine whether I like it better than other cheese brands.  After much debating, I decided to try a mozzarella cheese.  One of the reasons was that I was able to find a processed version that was sliced similarly, so that we could do a blind taste test.