If there is one last great culinary mountaintop most of us Westerners have yet dared to climb, it's the fermented delicacy known as stinky tofu. Think you've conquered ripe French cheeses? Thai fish sauce? Kimchi? They're child's play. Stinky tofu is a different kind of rot, a substance straddling the line between what's edible and what long ago reached an advanced stage of decomposition. To say it gives off an odor fetid and rank, something not unlike the gaseous emanations of an open sewer married with the aromas of a back-alley dumpster, is... More >>>