Quote Originally Posted by Eden View Post
ah - and I don't care so much for moldy style cheeses.... blue cheese, stilton, some of the really ripe french cheeses don't hold too much interest for me. I do enjoy brie, camenbert etc - if they aren't too alive.... but being such a high fat food I don't eat too much cheese anyway.

Other smelly things don't bother me so much - I actually like natto, which apparently makes me a highly unusual caucasian.... I've never had fermented tofu though, nor have I ever had durian, though I am terribly curious after hearing the incredible stories about it.
I really enjoy the strong, moldy cheeses...as long as they aren't too salty. We have it occasionally as a "treat" since the fat content is high.

Yes, I like fermented tofu....it's a condiment for those, unfamiliar with it. I did have it as a child. You put a tiny dab on certain cooked meat dishes, etc. Very salty.

Strangely, but I still haven't had fresh durian yet. We don't have a sharp knife at home..to cut through that tough husk. I'll get there...but have had durian ice cream..and can't remember whatever else.

My body cannot tolerate true capucinno, espresso, Greek or Turkish coffees. But strangely, I can drink alot of regular strong coffee over several hrs.