chickenfeet: (fishy)
chickenfeet ([personal profile] chickenfeet) wrote2008-08-15 10:36 am
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That 100 foods meme

No, I'm not going to do the meme. FWIW I think I score something like 89/100 and I don't think there is anything I wouldn't try on the list. It's not like I have an aversion to Michelin 3 starred restaurants but my bank account does.

What's interesting me is the things people say they would never try. Now, I understand that vegetarians and others with dietary restrictions are going to have things they won't try and I get that some people are squicked by insects or innards and so on but some of the exclusions just seem really weird to me. Why would anyone be averse to gumbo or salted lassi or lapsang souchong? Chacun a son gout and all that but I do find some of it a bit puzzling.

Now, for me, the only things I absolutely wouldn't eat are primates (much too close to cannibalism). endangered species, cat and bear (both for entirely sentimental reasons). You can bring on the grilled rice field roaches, throw another koala on the barbie or open a jar of fermented fishy things. No worries!

[identity profile] mamculuna.livejournal.com 2008-08-15 04:24 pm (UTC)(link)
They didn't list fermented tofu, which makes the smelliest cheese seem mild.

[identity profile] chickenfeet2003.livejournal.com 2008-08-15 04:38 pm (UTC)(link)
Oh no! Really ripe Epoisses surpasses even fermented tofu I think.

[identity profile] mamculuna.livejournal.com 2008-08-15 04:51 pm (UTC)(link)
Maybe it's just that I had encountered cheese smells before, but the tofu was a whole new universe of disgusting.

[identity profile] lemur-catta.livejournal.com 2008-08-15 05:08 pm (UTC)(link)
if [livejournal.com profile] chickenfeet2003 made you spinach with fermented tofu sauce and didn't let you see or smell it until it was done I think you be pleasantly surprised.....but then I like really ripe Epoisse..and Cabrales even :)

[identity profile] mamculuna.livejournal.com 2008-08-15 05:21 pm (UTC)(link)
Oh, I even got to sort of like it in it's natural state, and I'm sure his is delicious. But the first morning I had a Chinese breakfast with a little pot of it--let's say I really woke up!

I never met a cheese I didn't like! But sauerkraut...

[identity profile] chickenfeet2003.livejournal.com 2008-08-15 05:25 pm (UTC)(link)
I never ate sauerkraut until a few years ago. Now I'm quite fond of it. I love choucroute garnie though it isn't really very capable with my "eat healthy" goals. I like sauerkraut in salads provided it doesn't dominate and it adds a dimension to bean and vegetable soup. It does need to be well rinsed before using though.

[identity profile] mamculuna.livejournal.com 2008-08-15 05:37 pm (UTC)(link)
Yes, actually, a Polish friend made some cooked with lots of bacon and bacon drippings, and that was quite good. Nothing like the stuff that gets served in most delis, though.

[identity profile] lemur-catta.livejournal.com 2008-08-15 10:14 pm (UTC)(link)
Getting good sauerkraut is definitely the key. If you can get the properly pickled kind that's just cabbage fermented naturally with salt and spices , its nothing like the vinegar-soaked packing material they have in jars at the supermarket.

If you're lucky you can get it in uncut pieces or coarsely hand-cut instead of machine shredded and, often the 'half-sour', not fully fermented type is also available. Its crisper, less pungent and quite bright green so, especially nice for salads
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[personal profile] ironed_orchid 2008-08-15 09:51 pm (UTC)(link)
Yum. I like sauerkraut.
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[identity profile] shezan.livejournal.com 2008-08-15 10:52 pm (UTC)(link)
Yum choucroute alsacienne!

[identity profile] chickenfeet2003.livejournal.com 2008-08-15 05:40 pm (UTC)(link)
I once made a dish of braised lamb ribs with a dipping sauce made of fermented tofu, sherry, lime zest and fresh red chilli. It was powerful, discordant but very good. The pungent sauce really cut the richness of the fatty rib meat.

[identity profile] mamculuna.livejournal.com 2008-08-15 10:26 pm (UTC)(link)
That sounds wonderful! If you ever open a restaurant, I'll be there!
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[identity profile] shezan.livejournal.com 2008-08-15 10:54 pm (UTC)(link)
Is fermented tofu natto? Because I do like it, and stunned some Japanese when I had some more. I think I now rank as the gaijin-who-likes-natto.

Of course I adore a really runny Epoisses...