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comment by mk
mk  ·  4944 days ago  ·  link  ·    ·  parent  ·  post: Jon Fasman: A thin line between fermentation and rot
This is probably my biggest difficulty with Asian cuisine, -the fish flavoring. I haven't yet been able to appreciate it for what it is.

I do love some spicy kimchi though.





gq  ·  4942 days ago  ·  link  ·  
The kimchi has either fish or oyster in it, it's probably covered by the rotten sour flavor.