Travel around the world with your kids, exposing them to local foods from Kashgar to Hua Hin. Write bestselling travel cookbooks and test recipes on your children. The result:
“Tash hates onions, garlic, scallions, chives, and ‘every other oniony thing,’ and Dom’s view of seafood is ‘I have trouble being at the same table with a fish.'”
(From a profile of Naomi Duguid and Jeffrey Alford in the New Yorker, November 24, 2008.)
So this is totally off topic, but I had Bibim Bap this weekend for the first time, completely thanks to having read your blog. I was in another city for a big swing dancing convention type thing, and a bunch of us went to an Asian restaurant for dinner. As soon as I saw Bibim Bap on the menu I thought, “Ooooh! That’s that thing I was reading about! I have to try it!” And so I did, and it was good. I have no idea how good a Bibim Bap connoisseur would have considered it, but it thoroughly satisfied my uneducated palate. It also incidentally gave me lots of energy for dancing until 5am. So thanks!
Awesome, Bernadette. The only times I’ve ever had a disappointing bibimbap the culprit has been overcooked meat. So if you liked it, it was good.