And now welcome to yet another edition of “Gastronomic Adventures with Deadprogrammer”. Since I wrote previous installments I’ve noticed that I am not the only blogger who takes the time to purchase and eat weird stuff. The Sneeze is home to outstanding section called “Steve, Don’t Eat It!”
I’ve read an article (though I can’t remember who wrote it) about the fact that many gourmet foods are initially repulsive to most people. The first signal your brain sends you when your are having oysters, stinky cheese, scotch or caviar is “Dude! This stuff is spoiled, spit it out right now!”. But then, you consciously think, “Come on, brain, this is 25 year old Talisker we are having here. I just paid $225 for the bottle, you better relax and try to enjoy it. Yes, I know that it tastes like peat a little bit. It’s supposed to. It’s a good thing”.
The ultimate gourmet food for which you need to fight with your brain is Durian. Available in most oriental stores in New York, this pointy skinned exotic fruit is widely known for smelling awful but tasting heavenly.
Recently I purchased one on my trip to Avenue U, which is more and more becoming Brooklyn’s Chinatown. Here it is, sitting innocently on my Naked Chef-style cutting board.
When you cut it with a knife, you find several sections filled with custard-like flesh and big seeds.
I have to say that the smell was not as horrible as most places describe it. It was definitely odd, somewhat unpleasant, but not completely overpowering. I found it similar in strength and quality to the smell of expensive sulfur spring mineral water that you might find in many resorts. Nothing even close to the horrors that you might find in any article describing Durian on the web.
The taste and texture of the fruit flesh was absolutely great. It had the texture and sweetness of a creamy custard, very smooth and buttery, tasting somewhat like pineapple, lemon and banana at the same time. It was very sweet, but not in a nauseating way. An absolutely unique taste, very, very exotic.
I can also happy to report not having any gas or any other digestive problems widely reported as associated with the fruit in question. On the other hand I did not eat the entire thing as I am still trying to watch my carbohydrate intake.
Apparently picking Durian is sort of a hit and miss experience. I had the most expensive kind my store had, an 89 cent/lb Mornthong variety. There are other varieties that are maybe stronger smelling and of lesser quality.
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the reason that your durian fruit was not as pungent as you had read it would be is because it had been prefrozen, that’s why it’s brown and not green. Durian is flown in from southeast Asia, and as far as i’ve seen and from what I’ve heard from a couple of filipino greengrocers in chinatown where i live(Honolulu) it is extremely difficult to find fresh durian in the U.S. I’ve been lucky enough to have tried fresh durian in my life, the prefrozen ones are no comparison, they lack that zing you get from a fresh durian.
…We Filipinos love durian…wow…I can’t belive some people hate it…try the Durian chips, I think its better than the candy =^_^=
Hey, great site. My experience Durian was that it tasted like a custurd with a garlicy aftertaste. I didn’t have a smell problem until it reached room temperature.
I bought some Durian candy from an asian store in boston’s chinatown not having a clue what it was. I had one piece and I though, “wow this is weird. . .” I had another peuce and I was a little grossed out. After a few months I tried the candy again and I my reaction could best be described as, “What can I do to get that wretched taste out of my moutn?”