Good Press

Impulse buy: The girl who never buys junk was lured to this item in a Dairy Mart convenience store. Was it the pretty purple bag, the promise of "spicy sweet" goodness or just a hormonal urge for salt and plenty of it? I dunno. But at least it's a blog entry. I don't care for regular Doritos. I could take 'em but mostly leave 'em -- ever since they were popular with the slumber party set in the late '80s and my girlfriend Donna and I ate ourselves sick of them and then decided we'd much rather lick the flavored powder off them and throw away the corn chips. Plus I think they make your breath smell like feet. But these new Spicy Sweet Chili Doritos have captured my tastebuds if only fleetingly. "Good" not a very good descriptor so I will draw on another childhood memory to be more precise. Growing up, sometimes my snack crackers were either Chicken in a Biscuit or Vegetable Thins or those buttery rectangles you spread with "cheese" u...

This yummy little meat main dish is just as good on a cold night (temps here are in the teens) as it is on a warm evening when you don't want to heat up the kitchen. In the first case, you can add red pepper to make it as hot as you can stand; in the second, it's a stir-fry so it's time on the stove or grill is minimal. It's called Bulgogi in Korean (and alternate spelling abound) and translates literally as "fire meat" (if you believe Wikipedia.) My roommate the second semester of my freshman year was from South Korea, but as we lived on campus in a city with a population of about 5,000 people and I wasn't the foodie then that I am now, I didn't learn about Korean stir-fry from Min. Nope, I had it at a Fifty Miles Fresh potluck Morgantown Farmers Market hosted a couple of years ago. Then it was prepared with venison, though the recipe calls for beef -- use either, they're equally delicious! BULGOGI 1 pound thinly sliced round steak (slice it whe...