On that note:
And sticking to stinking, if anybody ever gets the stinky cheeses from Cato Corner in CT – Hooligan and suchlike – they’ll arrive, although very well wrapped and ice packed, with a warning on the outside “Cheese enclosed. Odor is normal”.
On kimchee: @digga do you ferment your own, or are there brands you recommend? Anything locally made? (In the NY part of my existence, I’ve access to a wide array including a nice trio from the restaurant Danji minutes from my apartment.)
