Smelly foods/ingredients

[Morning Glory]

This subject has come up lately on a few threads. Some of you love smelly food but others hate them. Fish sauce (Nam Pla) is a case in point. @The Velvet Curtain drinks it by the spoonful! But what about smelly cheeses - Stinking Bishop, Limburger, Munster perhaps? Or perhaps that fragrant fruit, the infamous durian? And does anybody remember Bombay Duck?

What are your smelly food predilections, stories or thoughts? Please tell.

 

[buckytom]

One word: kimchi.

I love the rotting cabbage (and variably other veggie) delight, but boy does it stink.

I've brought it into work at times, and even my Korean co-workers have objected. They say that while they are simpatico in the love for it , most Koreans have a separate refrigerator in their house, often the garage, for the stuff.

 

[Morning Glory]

One word: kimchi.

I love the rotting cabbage (and other veggie) delight, but boy does it stink.

I've brought it into work at times, and even my Korean co-workers have objected. They say that while they are simpatico in the love for it , most Koreans have a separate refrigerator in their house, often the garage, for the stuff.

Fermenting is the new trend so you are right up there. I wish I could get kimchi here. Are you making your own or can you get it ready-made?

 

[buckytom]

Apprently, I would have to become a hermit if I wanted to make my own.

We have really wonderful and ethnocentrically confusing Korean markets here, so many types of kimchi besides just cabbage are always available.

 

[Morning Glory]

Apprently, I would have to become a hermit if I wanted to make my own.

We have really wonderful and ethnocentrically confusing Korean markets here, so many types of kimchi besides just cabbage are always available.

I'm envious. I reckon I could buy ready made in London. But not in the sticks . Silly really as I am only 40 miles or so out of London.