I'm eating taleggio and crackers for breakfast right now, and I have to wonder how anyone ever picked this up, took a whiff and came away with mold, mildew, and a mild hint of fart and said "yes, I will eat this." The taste luckily leaves out the fart, but it still tastes like mold and mildew, although it does have a rich fruity taste that is rather good. It was also better with some salted meat, I was eating it with pepperoni and crackers last night, but the pepperoni is gone. Crackers do make it taste better though, they bring out the more pleasant flavors, which helps in ignoring the unpleasant ones.

Blue cheese Gorgonzola, Roquefort are my favorites. Haven't tried Taleggio, but plan on doing. The following links are a bit tongue in 'cheek', but amusing to this DOM.

https://munchies.vice.com/en_us/article ... ll-cheeses

Wino wrote: Fri Jan 18, 2019 8:12 pm Blue cheese Gorgonzola, Roquefort are my favorites. Haven't tried Taleggio, but plan on doing. The following links are a bit tongue in 'cheek', but amusing to this DOM.

https://munchies.vice.com/en_us/article ... ll-cheeses

Don't be afraid if the taleggio is a bit moldy, white is fine, a little bit of blue is okay from what I read. Just scrape off the excess before serving.

Wino wrote: Fri Jan 18, 2019 8:12 pm Blue cheese Gorgonzola, Roquefort are my favorites. Haven't tried Taleggio, but plan on doing. The following links are a bit tongue in 'cheek', but amusing to this DOM.

https://munchies.vice.com/en_us/article ... ll-cheeses

Stilton (England), Cabrales (Spain) and Danablu (Denmark) are also good blues.

Limburger is the stinkiest cheese that I can think of, never had Taleggio.

Who was the first person to eat natto? Japanese fermented soybeans...
I personally love it. Some folks say the taste reminds them of a sweaty sock or toe jam. I wouldn’t know since my foot don’t stink.

Anywhoo, the bacteria “nattocine” has been found to have anti-cancer properties. Many other health benefits from eating natto.

My Dad told me about a practical joke they played using Limburger. They took slices of the stinkin cheese and put them on this guy’s auto’s cast iron exhaust manifold. When he started the car the exhaust heated up and melted the cheese. The smell was pullled into the cabin by the vents. They eventually had to change the exhaust manifolds due to the cheese melting into the pours of the metal.

Port Salut is a smooth, flavorful delicious cheese with no bite that's really incredibly stinky, more so than Gorgonzola or even really, really aged and runny Camembert.

When my brother was a camp counselor, out of boredom they pulled practical jokes on each other. One was taking off the cover of the camp director's microphone and stuffing Limberger in it. No A/C of course....so when he went to talk into it nearly passed out from the stench.

There is always the Durian fruit for pure stink.

https://en.m.wikipedia.org/wiki/Durian

The same question applies to oysters.

max129 wrote: Fri Jan 18, 2019 10:22 pm The same question applies to oysters.

Native Americans on the coasts frequently survived on shellfish. Like many Africans, in winter they would dig into termite mounds and eat them. Super-rich in protein and taste like raw egss (I haven't experienced) Many Native Mexican recipes are made with grasshoppers, locusts, crickets and other insects. During a 17 year cicada infestation, many recipes were posted as they are safe to eat and rich in protein.

Now here's the biggy: When St John the Baptist went into the desert, he survived separating and eating KOSHER locusts but not un-Kosher ones! Sadly (or happily) the criteria for differentiation has been lost.

When St John the Baptist went into the desert, he survived separating and eating KOSHER locust

and Honey, which makes the Locust go down ...

max129 wrote: Fri Jan 18, 2019 10:50 pm

When St John the Baptist went into the desert, he survived separating and eating KOSHER locust

and Honey, which makes the Locust go down ...

Well, it's infinitely better than cannibalism!

YankeeTarheel wrote: Fri Jan 18, 2019 10:44 pm

max129 wrote: Fri Jan 18, 2019 10:22 pm The same question applies to oysters.

Native Americans on the coasts frequently survived on shellfish. Like many Africans, in winter they would dig into termite mounds and eat them. Super-rich in protein and taste like raw egss (I haven't experienced) Many Native Mexican recipes are made with grasshoppers, locusts, crickets and other insects. During a 17 year cicada infestation, many recipes were posted as they are safe to eat and rich in protein.

Now here's the biggy: When St John the Baptist went into the desert, he survived separating and eating KOSHER locusts but not un-Kosher ones! Sadly (or happily) the criteria for differentiation has been lost.

In the Bible, Locust as food refers to the Locust tree (or bush) which produces date like beans and bean pods. They're not very tasty, but they've got carbs, fiber, and protein as far as I know. The wood is also very, very hard, it is slow to ignite, but once it does it burns very hot.

My daughter cannot understand how I can eat stinky cheese, but come unglued when someone puts sour cream on anything in my plate. I can't explain either other than my palate being weird.

Sour cream---Yuk!

As delinquents, we would put an oyster in the coin return of pay phones.

Karma will get me some day...

SR

SubRosa wrote: Sat Jan 19, 2019 11:16 am As delinquents, we would put an oyster in the coin return of pay phones.

Karma will get me some day...

SR

Yup!

And I LOVE sour cream! A childhood (healthy) treat was a sliced banana and sour cream, or cottage cheese and sour cream. A cheese or potato blintz without sour cream is so BLAH! Cover strawberries with brown sugar, let them sit for an hour, then serve with sour cream--MUCH better than whipped cream!

While yogurt's OK it's barely a pale substitute for sour cream. You can't make creme fresh without sour cream.

Would you eat Casu Marzu, infamous as "the most dangerous cheese in the world"?

https://allthatsinteresting.com/casu-marzu

I like most cheeses, especially goat and sheep cheeses (that sharp tang!). Blue cheese in a salad or on a burger is the bomb. I find most cheese benefits from a carbohydrate companion.

I don't do oysters. I tried. Really, I did. Why anyone would willing eat a booger with sand in it and pretend it's an aphrodisiac is beyond me. At least people recognize cheese is gross when they eat it.

On one of our first dates, I watched my wife eat five dozen oysters. I knew it was love. I can throw down four dozen large succulent boogers and have room for a dozen or two raw or steamed clams.

We drive to Maryland when the oyster jones overwhelms us. The only problem is that, since oysters are largely water, I need to pee desperately when we are halfway home.

If you are in the area, Mays restaurant in Frederick MD does Oyster Tuesdays - as many as you like, raw, fried, or steamed for a buck apiece. Yum!

TxChinaman wrote: Tue Jan 22, 2019 10:32 am Would you eat Casu Marzu, infamous as "the most dangerous cheese in the world"?

https://allthatsinteresting.com/casu-marzu

Sorry, I'm usually game for most foods but that sounds revolting. Not into anything still alive.

TxChinaman we haven't heard from you lately, are you ok?

highdesert wrote: Tue Jan 22, 2019 1:58 pm

TxChinaman wrote: Tue Jan 22, 2019 10:32 am Would you eat Casu Marzu, infamous as "the most dangerous cheese in the world"?

https://allthatsinteresting.com/casu-marzu

Sorry, I'm usually game for most foods but that sounds revolting. No into anything still alive.

TxChinaman we haven't heard from you lately, are you ok?

All cheese is alive unless you cook it.

Bang wrote: Tue Jan 22, 2019 2:09 pm

highdesert wrote: Tue Jan 22, 2019 1:58 pm

TxChinaman wrote: Tue Jan 22, 2019 10:32 am Would you eat Casu Marzu, infamous as "the most dangerous cheese in the world"?

https://allthatsinteresting.com/casu-marzu

Sorry, I'm usually game for most foods but that sounds revolting. No into anything still alive.

TxChinaman we haven't heard from you lately, are you ok?

All cheese is alive unless you cook it.

Not sure that's true, but if it is, it's with flora or fungi, not wriggling animals that bite your eyes and eat through your intestines!

I grew up where being taken to visit our grandmother on Coney Island then going down to the boardwalk for the rides or to Nathan's for raw clams (not to mention the hot dogs) was a real treat! I still remember when "Steeplechase", an amusement park within an amusement park, was operating, and people were riding the parachute jump, which, to this day, I still think is nuts! So eating oysters was no much different than eating clams...but can't imagine eating more than a dozen, and certainly not 5 dozen.

Like I could understand drinking a six of beer in a night (not any more--2 is a rarity) ...but not a whole case!

It’s easy. A little lemon juice, maybe some cocktail sauce, and they just slide down.

Bucolic wrote: Tue Jan 22, 2019 3:26 pm It’s easy. A little lemon juice, maybe some cocktail sauce, and they just slide down.

A whole case of beer???? That's impressive!

No, five dozen raw oysters.