It tastes better than it smells though.

1/21/2013 9:22:09 PM

yeah keep eating your gross rotten cabbage

1/21/2013 9:23:26 PM

I haven't been able to find any good Korean places around here. Americanized just isn't the same.

1/21/2013 9:25:01 PM

False

Chitlins.

1/21/2013 9:25:01 PM

No way.

1/21/2013 9:25:54 PM

rutabega?

1/21/2013 9:28:11 PM

stevia in the raw smells like vomit. No joke.

1/21/2013 9:28:50 PM

Obviously, bbehe wasn't in EMCE's grandmother's kitchen 0-20 years ago....

1/21/2013 9:28:52 PM

i think chitterlings smell wonderful

1/21/2013 9:29:30 PM

^^ I would hope not.




[Edited on January 21, 2013 at 9:29 PM. Reason : GHOST EDIT]

1/21/2013 9:29:40 PM

chitlins are pretty damn bad. when you experience all the sights and smells of a pig slaughter/butchering, chitlins are the last thing you'd ever want to eat.

they're worse than SE asian fish/crab paste

1/21/2013 9:33:14 PM

I guess you haven't gotten a whiff of fried Texas rattlesnake then :3

1/21/2013 9:33:41 PM

I disagree. I introduce you....

the fermented fish, from southeast asia.

A concoction of, shit load of salt, rotten fish in a large sealed container. The salt basically "cooks" the fish, and overtime, from tissue breakdown....you get this brown smelly liquid mess.

1/21/2013 9:34:13 PM

i sasw a taboo episode about that

they bury the fish in the ground for a year with rice and dig it back up and eat it

[Edited on January 21, 2013 at 9:35 PM. Reason : but youre the asian youd know better]

1/21/2013 9:35:06 PM

False.

Durian.

1/21/2013 9:35:58 PM

what are those fermented asian eggs called?

1/21/2013 9:48:16 PM

Thousand year-old eggs

1/21/2013 9:49:18 PM

yeah, i bet they smell bad.

1/21/2013 9:52:28 PM

virgin boy eggs

[Edited on January 21, 2013 at 9:54 PM. Reason : lol not virginia]

1/21/2013 9:54:08 PM

I have a coworker that eats one every day at lunch. I've never smelled them, but every time I see her eat those damn eggs, I want to throw up in her mouth.

Like this, but puke instead of a sneeze:

1/21/2013 9:56:44 PM

Quote :

"the fermented fish, from southeast asia."

fry it up (as is sometimes called for) and it's many times worse

1/21/2013 10:09:09 PM

Quote :

"they bury the fish in the ground for a year with rice and dig it back up and eat it"

I saw that too, but not the taboo one. Maybe, no reservations. But ethey showed them making one and then they dig up another one that had been there for a year and ate it. Fucking clay jars in dirt. Not sure how they dont die.

1/21/2013 10:14:40 PM

In a jar like this?

1/21/2013 10:36:00 PM

Quote :

"i think chitterlings smell wonderful"

I thought, "said no one ever" but then I was proven wrong by this thread. My grandma's stink straight up like shit steeping in beef stock.

1/21/2013 10:40:06 PM

^^ Yes



Kimchi.

1/21/2013 10:42:09 PM

mmmmm!

1/21/2013 10:51:14 PM

1/22/2013 9:04:38 AM

Is that natto? So nasty.

1/22/2013 9:14:33 AM

this entire thread makes me want to vom so hard

1/22/2013 9:33:42 AM

kim chi smells like a back alley dumpster, and i would surmise that it tastes like the contents, though admittedly, I have never tasted the contents of a back-alley dumpster, though I have sampled Kim Chi.

1/22/2013 10:46:55 AM

lol

i guess you guys have never had any Alaskan Stink Flipper

Quote :

"It took me 2 days and 20 scrubings with soap, lemon juice, and toothpaste to get the smell of the stink flipper out of my hands."

1/22/2013 12:22:15 PM

kimchi is delicious

and smells delicious

1/22/2013 12:24:38 PM

i pulled the Alaskan Stink Flipper on a girl once

long story short, restraining orders suck

1/22/2013 12:24:38 PM

2 more contenders:

Norwegian Rakfish
http://www.bbc.co.uk/news/magazine-20543802

Quote :

"Take a selection of over-ripe cheeses. Place them in the midst of a pile of dirty, wet soccer kit. Leave for a week. Now you have the nose-numbing smell of rakfisk, one of the great Norwegian delicacies."

Casu Marzu (Italian cheese with live maggots)
Click to see the maggots in hi-res: http://upload.wikimedia.org/wikipedia/commons/3/36/Casu_Marzu_cheese.jpg
http://en.wikipedia.org/wiki/Casu_marzu

Quote :

"Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Latin for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not. Casu marzu is created by leaving whole Pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female Piophila casei can lay more than five hundred eggs at one time.[1][2] The eggs hatch and the larvae begin to eat through the cheese.[3] The acid from the maggots' digestive system breaks down the cheese's fats,[3] making the texture of the cheese very soft; by the time it is ready for consumption, a typical casu marzu will contain thousands of these maggots."

1/22/2013 5:31:43 PM