Guest guest Posted April 20, 2002 Report Share Posted April 20, 2002 YES! and OHHHHH is is horrible! My husband and I met in Taipei, Taiwan and they sold the stuff from vendors on the street all over the city. Oh you brought back memories. NOOOO I never tried it. I could hardly breathe when I walked by it! Sonja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2002 Report Share Posted April 22, 2002 Carolyn wrote: > > " It's basically tofu that is rotted for X number of days or weeks >and then fried (thank god he doesn't like the boiled kind, that's >supposed to >be even worse). It smells like dog poop and garbage and... it's >horrible. I can't even sit in a place that's serving it. I once >tried to eat it but once it touched my tongue I dropped it and ran >out of the restaurant. Apparently it's something you have to >acquire a taste for. I don't think I could get past the smell. " > >Anyone heard of this? Just curious!!! :-) Yep. I once ate some watercress with a fermented tofu sauce. A little odd, not bad, but I don't know how I'd react to the stuff straight-up. I wonder how Asians deal with some of our stronger cheeses? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Not sure about stinky tofu.. Natto? The texture of the soybeans is fine, but there is a very stretchy slime that webs from bean to bean, when you lift a spoonful the threads sometimes stretch 12 inches or more, depending on how well it turns out.. The taste is more like stinky old sweat socks. Really different taste for a white guy.. It can be aquired with some time, soy sauce, hot mustard and maybe a sake' chaser I thought it was hard to get used to Kefir, but next to Natto, Kefir tastes like Ice cream.. I made my own so who knows what the packaged stuff is like, I've heard just about the same reviews for that though too. Don't let me scare you, that's why I just said pungent before, but you just had to ask for details. Hehe, everyone should try everything they can at least once IMO. (With the exception certain things, Heroin for example..) Beau On 2/26/06, Sea Orca <seaorca@...> wrote: > > Anyone ever made or tried stinky tofu (sounds like a 60s rock band)? Found > it while skimming around on Wikipedia. See > http://en.wikipedia.org/wiki/Stinky_tofu . The 2 reference links on that > page are fascinating too. > > Also, re natto. I understand the texture issue, but I've heard the taste > described as " pungent " , but that doesn't tell me much. Are we talking > washed-rind cheese kind of flavor/aroma (i.e. Limburger, real Muenster, > etc)? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 OK, the stinky old sweat sock flavor I understand... Re: Stinky tofu Not sure about stinky tofu.. Natto? The texture of the soybeans is fine, but there is a very stretchy slime that webs from bean to bean, when you lift a spoonful the threads sometimes stretch 12 inches or more, depending on how well it turns out.. The taste is more like stinky old sweat socks. Really different taste for a white guy.. It can be aquired with some time, soy sauce, hot mustard and maybe a sake' chaser I thought it was hard to get used to Kefir, but next to Natto, Kefir tastes like Ice cream.. I made my own so who knows what the packaged stuff is like, I've heard just about the same reviews for that though too. Don't let me scare you, that's why I just said pungent before, but you just had to ask for details. Hehe, everyone should try everything they can at least once IMO. (With the exception certain things, Heroin for example..) Beau On 2/26/06, Sea Orca <seaorca@...> wrote: > > Anyone ever made or tried stinky tofu (sounds like a 60s rock band)? Found > it while skimming around on Wikipedia. See > http://en.wikipedia.org/wiki/Stinky_tofu . The 2 reference links on that > page are fascinating too. > > Also, re natto. I understand the texture issue, but I've heard the taste > described as " pungent " , but that doesn't tell me much. Are we talking > washed-rind cheese kind of flavor/aroma (i.e. Limburger, real Muenster, > etc)? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 I have tried it several times. The ones I tried was from Okinawa. And shows " rotten milk " in label.It smelled awful but the taste was alchol cream cheese.It is good for as an appetizer as well as topic making conversation. The summer heat and humidity from asian monsoon climate make us loose appetite and the ancesters must have found the way to regenerate appetite somehow. Fermented foods are heritage of wisdom. There is a certain green relish here and when overfermented it start smelling like something( you know what I mean ).and it is almost odor. But when you chop into pieces and make into fried rice,boy,you would finish it in seconds. These ferment smell/odor/taste may lead us to other dimention. At least it promotes appetite for sure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Sea Orca wrote: > Anyone ever made or tried stinky tofu (sounds like a 60s rock band)? > Found it while skimming around on Wikipedia. See > http://en.wikipedia.org/wiki/Stinky_tofu . The 2 reference links on that > page are fascinating too. Yep. I tried it. It is aptly named! I found it rather horrid. It's a lot like very, very, very, very ripe cheese. Almost ammonia tasting. > Also, re natto. I understand the texture issue, but I've heard the taste > described as " pungent " , but that doesn't tell me much. Are we talking > washed-rind cheese kind of flavor/aroma (i.e. Limburger, real Muenster, > etc)? Um, the flavor I didn't mind. The texture is weird. I think it would be good ground up in a warm (not hot) miso broth. Some people add it to smoothies. It tasted kind of rich, like maybe a good cheddar. -- Heidi Quote Link to comment Share on other sites More sharing options...
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