… the fresh wounds in my gums, where my wisdom teeth used to be, were still trickling a tinny-tasting stream of blood that all the water in the world couldn't rinse off my tongue. Blech.—Megan Seling, The Stranger (Seattle, Washington), 8 May 2013
In a blind test, four staffers tried each of the five soups. We heated them on a stove, suggested "for best results," though you can microwave instead. Bottom line. You say bisque, we say blech. Most of the soups were mediocre and tasted highly processed.—Consumer Reports, December 2012
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