2 Responses to “Yum”

1. Steven Den Beste Says:
   October 30th, 2008 at 1:22 pm

   I think I’ll stick to Pocky.

2. refugee Says:
   October 30th, 2008 at 2:48 pm

   Even Andrew Zimmern, the Travel Network’s Bizarre Foods gourmet, seems more than a bit daunted by this — “It smells like something died…the smell is intimidating…reminds me of some of the most horrific things I’ve ever breathed in my life”– although when he tries a piece, he declares it “much better than it smells…sweet, nutty, and only faintly fishy”.

   He even asks for a second piece.

   I note, though, that he takes pieces cut from the interior, which is white, not brown, like the pieces shown at Very Good Taste. I wonder if perhaps it develops a rind that must be avoided, like some cheeses. I love Stilton, for instance, but I once accidentally cut off a piece of the rind, and gagged on the overwhelming odor and flavor of rot and, yes, ammonia.

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