[Red Badger]

I would add LUTEFISK as well....................

Lutefisk (Norwegian) or lutfisk (Swedish) pronounced [lʉːtfesk] in Northern and Central Norway, [lʉːtəfɪsk] in Southern Norway, [lʉːtfɪsk] in Sweden and in Finland (Finnish: lipeäkala)) is a traditional dish of some Nordic countries.

It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut). It is gelatinous in texture. Its name literally means "lye fish".

And HAGGIS while we're at it...................

Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach[1] though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]

It is believed that food similar to haggis (though not so named), perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt, was eaten from ancient times.[3][4][5]

[jasbd1985]

Apart from cheese I don’t eat any of this stuff.

[Attention Surplus Disorder]

Moving on to next thread, thank you.

[Roos_Girl]

Pickles aren’t really rotten. Sour pickles are brined in salt water brine at about 70 degrees F for about 5 days. Dill pickles that are traditionally bought in jars in the grocery store are hot water canned in vinegar brine and are ready in just a couple days.

[b4its2late]

Just in time for lunch! Your timing is impeccable! LOL!

[Svartalfiar]

Poor titling for the article. Over half these foods aren’t rotten/going bad, they’re fermented or use salt as a preservative. Rotting is way different from that.

[GraceG]

They forgot Natto, Natto is yummy!

[Disambiguator]

I think the article is misleading, since lacto-fermentation is actually a way to preserve food. Rotten food has undergone putrefaction, which is a different process altogether (different bacteria).

Fermented food doesn’t necessarily smell bad, but really rotten food does smell really bad (some cheeses notwithstanding) and shouldn’t be eaten.

[Dr. Bogus Pachysandra]

Lunchtime! Now I’m really hungry!

[SampleMan]

“Rotten” is the key word. Rotten equates to spoiled, but if its edible, its not really spoiled.

These are foods items that have been allowed to breakdown or be colonized and transformed by bacteria in some fashion.

Although I would gladly label many of those items as “spoiled”.

[bigbob]

Yum....limburger! (you don't eat it with your nose)

[JJ_Folderol]

Natto!

https://www.youtube.com/watch?v=bf4egUzD2ZQ

With rice and a raw egg it’s a common breakfast in Japan.

[PIF]

Years ago the Germans aged their beef until it turned green and maggots began to crawl. Scrapped away the remainder was quite tender and tasty.

[momtothree]

Never tried Haggis but I would. I eat scrapple... so I can’t really be snooty about it. :)

[4yearlurker]

I love Kimchee! I used to buy it from a Korean lady at Columbus Flea Market off Rt. 206 in South Jersey.

[BitWielder1]

Fermented and Rotted are not quite the same thing, although for some dishes, for example Surströmming (Fermented Herring), it's hard for the non-fans to tell the difference.

[katana]

Haggis may be unpalatable to some but tastes delicious (and is well cooked from not rotten and thoroughly washed ingredients). What this article reminded me of is the traditional way English hunters would prepare fowl for cooking, by hanging freshly killed pheasants by their necks with string and waiting till they "aged" enough for the body to drop to the ground. The same sort of thing is still done in a controlled Fall like temperature of 50° F to age the (un-gutted) birds to enhance flavor and tenderness. Aging beef or any meat is based on the same principle.

[tumblindice]

Smell it! It's rrrrotten! It's minging! It's ... No chef! It's a fresh cat, chef.

[SZonian]

Aged beef, if done properly, will not grow a fungus, the author is an idiot.

http://bbq.about.com/cs/beef/a/aa030301a.htm

[A Navy Vet]

I like cheese.

[Vendome]

I’ve eaten almost all this rotting food...