Stinky Foods and a Natto Fried Rice Recipe

My mom pointed out recently that I have developed an affinity to funky-smelling foods--stinky tofu, kimchi, and natto especially. I used to think these foods were unbearably smelly but now they smell delicious.

However, I think the true test to my apparent affinity would be limburger cheese. I distinctly remember discovering a love for cheese in high school and wanting to try all sorts of cheeses. I didn't get very far at the time since I turned my nose up at bleu cheese, which I now find acceptable. Nevertheless, at the time I ventured forward and purchased some limburger cheese. I could not handle it the moment I opened the package whilst the family dog sniffed even closer. Much to Benz's disappointment I disposed of the package immediately.

I was first introduced to natto by the Japanese TV show Iron Chef, during the good old days of campy dubbing. I was fascinated by the stickiness. What did it smell like? What did it taste like? Thinking on it now, I want to rewatch the episode for possible recipes.

Living in West LA, I have ready access to the nearby Japanese markets and, finally, two years ago I bought my first three unit packet of natto. Or was my first introduction to natto when my SO ordered it as part of a Santouka ramen combo? He didn't like it so I devoured it myself even after eating a full bowl of noodles. In any case, I haven't looked back since. You may have noticed an earlier post on my quick snack/meal of natto, kimchi, and quinoa.

Natto fried rice is the rendition I have been favoring lately. I found the recipe on a video uploaded to Youtube by ngswcook. Heat a pan on medium high heat. Open a package of natto and stir at least 15 times to create strands. Don't overstir or the strands will turn to foam. Set aside. Crack an egg into a bowl and beat to break the yolk. Add the natto to the bowl and mix. When the pan is heated, add oil and swirl around to heat. When the oil is sufficiently heated, pour in the egg mixture. Stir to create soft curds. When the eggs are still not set, add cooked white rice. Stir and toss until the eggs coat the rice grains. Remove from heat when the eggs are just set. Open the soy sauce packet that comes with each unit of natto and stir into the rice. Top with chopped green onions if you wish. Devour!

Goldilocks: A Scoops Review

I'm like Goldilocks. I don't like my ice cream too creamy (Sweet Rose Creamery), too sticky (some gelato places that have now been forgotten), too gummy (Baskin Robbins), too soft (Carvel and Cold Stone), or too icy (Scoops). It almost sounds like I don't like ice cream when in fact I love ice cream.

Don't get me wrong. When presented with a scoop of ice-cold goodness, especially in a cone, I'm going to eat it. My favorite is the green tea soft serve at the LA Mitsuwa food court. It is probably the only ice cream I can't finish--not because it's terrible but because the serving is so generous and delicious that halfway through I've already died and gone to heaven. And even though I named specific offenders, I do have favorites at each of the places. Sweet Rose Creamery makes a damn good sea salt caramel, the best around according to my taste buds. I am a total fiend for the world class chocolate at Baskin Robbins and every so often I crave soft serve at Carvel. Then there is Scoops.

Scoops is really more about fun flavors that it is about high quality ice cream. I've found that the flavors are hit or miss for me... so far mostly miss. Come to think of it, I have to partially retract my earlier statement about eating any cone presented to me. I have had numerous opportunities to sample a variety of Scoops flavors and have mostly been unimpressed enough to opt not to purchase a cup. The flavors either didn't work for me (not strong or tasty enough usually). I even once told my brother that I thought Scoops was terrible (he chided me for being way too severe).

Then one day, in a desperate craving for ice cream, I happened to be near Scoops Westside and tasted the green tea roasted rice ice cream. Wow. It was amazing. I loved the savory bitter and sweetness which managed to make the icy texture work. I paired it with the red velvet cake, which tastes nothing like red velvet except for the soft crumbs of cake mixed in...but yet I loved it. Must be the cake crumbs that make me forget the ice. These two flavors changed my mind about Scoops. I subscribe to the Twitter feed so I know when these two flavors appear and to see if any new flavors might appeal to me. Been mostly miss so far. Guess I'll be sticking to the green tea roasted rice and red velvet cake.

Oh, and a gripe. Scoops Westside frequently sells out before closing time. And when closing time arrives, whether because the hour has arrived or all the ice cream is gone, the owner will turn off the lights and chase everyone out. This happened to me for the second time last night and he basically unceremoniously announced that the store was now closed (at 9:30pm; official closing time is 10pm). Even as a frequent patron of Chinese restaurants notorious for lack of service, I was miffed. Is it my Goldilocks tendency rearing its head again? Surely there must be a more serviceable way of letting customers know he's closing shop? It's enough to make me contemplate never going again despite my love of two flavors. I have to say the first time was worse. He had a bunch of friends at the counter drinking at closing time one weekday evening. At 10pm, he shut off the lights and started blaring loud music. It felt like a passive-aggressive way of telling us to leave. Since I'm moving to the East Coast, I guess it won't matter soon  anyway. A customer lost either way.