Funky Cheese
So how many of you culinary adventurers out there would try this stuff?
Comments
My opinion should be obvious by my choice of categories. :sick:
Posted by Patty in Ohio, USA on 01/13/14 at 09:08 PM
Around the 1:10 mark the Post Doc says that if you're making "raw-milk cheese" you don't want to Pasteurize it first. Dho!
It's in the book!
"The lactate acid bacteria so these are acid producing bacteria." Really? He's not serious, is he?
Me thinks they've been growing something more 'amusing' in the lab than bacteria.
It's in the book!
"The lactate acid bacteria so these are acid producing bacteria." Really? He's not serious, is he?
Me thinks they've been growing something more 'amusing' in the lab than bacteria.
Posted by Expat47 in Athens, Greece on 01/14/14 at 12:20 AM
So far I have not come across anything that I have seen someone else eat that I did not want or at least be willing to try. My Dad taught me to try many things. I don't like all. But if it is food I will try. Don't like Balut, only tried once and was told it was not "good Balut". so I would try again. Fermented Japanese Squid? Nope, never. I have had fermented seafood many times. This came from one of the "finest" sources. I will take my chance with a Pufferfish that I prepare myself before I ever eat that again. And Natto another Japenese "stuff" can't be called food.
Posted by charles1682 on 01/14/14 at 07:16 PM
Try some Casu Marzu!!
http://www.agugliastra.it/enogastronomia-ogliastra/formaggi/41-enogastronomia/i-formaggi-ogliastrini/51-casu-marzu-ogliastrino.html
http://www.agugliastra.it/enogastronomia-ogliastra/formaggi/41-enogastronomia/i-formaggi-ogliastrini/51-casu-marzu-ogliastrino.html
Posted by Dave on 01/15/14 at 02:55 AM
Protein is protein regardless of where it came from.
Posted by Expat47 in Athens, Greece on 01/15/14 at 04:12 AM
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Category: Nausea, Revulsion and Disgust