10 Rotten Foods You Are Used To Eating

www.minq.com ^ | 07-15-2015 | Staff

[central_va]

The Koreans are just the opposite, the like their food still breathing.

[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.

[Boogieman]

Yes, there is a difference between fermenting and rotting. With most fermented foods, special precautions are taken (such as boiling, drying, adding salt, sugar, spices etc) to make sure that only the fermentation process happens, and other bacterial processes that contribute to “rot” are stopped.

[tumblindice]

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

[nickcarraway]

Agreed. Natto is yummy.

[elcid1970]

Same with Vietnamese `Nuoc Mam’ fermented fish sauce.

An acquired taste to say the least.

[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.

[Red Badger]

It took 30 replies.......................

[Vendome]

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

[BuffaloJack]

Nobody mentioned the hundred year eggs popular in Asia.
Eggs are buried in acid soil until the shel just about goes away (a few months not actually a hundred years).

Also, nobody mentioned fish sauce.

[USMCPOP]

“Same with Vietnamese `Nuoc Mam’ fermented fish sauce.

An acquired taste to say the least.”

Plenty of the clear fish sauce in Thailand. But the “Pla Raa” or “Pla Dak” in the Northeast and Laos is much worse. It’s fish and salt left to ferment or whatever until it’s like slightly lumpy mud. Looks and smells awful.

Fermented shrimp paste is pretty smelly as well. I do a double-take at the front door whenever my wife cooks with it. Thank goodness she doesn’t eat Pla Raa.

[aft_lizard]

I think they have a different definition of “rotted food we are used to” than me.

That being said I wouldn’t consider haggis or lutefisk spoiled at all. Haggis is usually made fresh, and its pretty deliscious despite its reputation. Lutefisk is dried fresh and gets its texture from when it’s rehydrated, it’s texture is horrid(the smell is somehwat bad as well)

[Cboldt]

No mention of beer? Wine?

[aft_lizard]

They consider fermentation in this article as a form of rotting. Most pickles that aren’t mass produced are in fact fermented. The salt is used as a selective media for the right acidic organisms to grow in. So if it’s not a mass produced pickle and it’s barrel aged, like classic sour or kosher pickles, it is fermented.

[GraceG]

Agreed. Natto is yummy.

My friends think it is gross but a little gyoza sauce mixed with it or on some rice and it is even better!

[GraceG]

That poor poor cat....

[FateAmenableToChange]

Haggis is honestly one of my favorite breakfast foods ever. You kind of have to wonder what went through someone’s head to invent something like that, but I am so very glad they did.