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   Christine Lemmer-Webber (cwebber@social.coop)'s status on Thursday, 05-Jun-2025 11:29:46 JST Christine Lemmer-Webber

   Person: I mean can anyone really describe the taste of durian?

   Me: Yes! Me, a durian enjoyer! I can! A cream cheese custard flavored with fermented carmelized onions

   Person: Okay well I guess that's not wrong

   • Embed this notice
     Christine Lemmer-Webber (cwebber@social.coop)'s status on Thursday, 05-Jun-2025 11:35:19 JST Christine Lemmer-Webber

     in reply to

     • Dr. Morgan Lemmer-Webber

     @mlemweb is not a durian enjoyer but does agree with my description, which is partly why I can't eat it when she's around

   • Embed this notice
     Christine Lemmer-Webber (cwebber@social.coop)'s status on Thursday, 05-Jun-2025 20:51:28 JST Christine Lemmer-Webber

     in reply to

     If you would like to try durian but do not want to suffer the consequences of the smell taking over everything, these little candy/cake things are much more mild, but will give you the essential flavor: https://kamsengfood.com/product/dodol-durian-200gm/

     You can find them in most asian groceries.

     Or, if brave enough to "try the real thing", get and eat it frozen; the smell is much less intense when frozen.

   • Embed this notice
     Christine Lemmer-Webber (cwebber@social.coop)'s status on Thursday, 05-Jun-2025 21:00:07 JST Christine Lemmer-Webber

     in reply to

     • Mark Shane Hayden
     • Everyday.Human Derek

     @EVDHmn @msh I will be curious. I have not actually tried fermenting carmelized onions, or vice versa...!

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     Everyday.Human Derek (evdhmn@ecoevo.social)'s status on Thursday, 05-Jun-2025 21:00:09 JST Everyday.Human Derek

     in reply to

     • Mark Shane Hayden

     @msh
     Oh thank you so much I will have to try!

     @cwebber

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     Mark Shane Hayden (msh@coales.co)'s status on Thursday, 05-Jun-2025 21:00:11 JST Mark Shane Hayden

     in reply to

     • Everyday.Human Derek

     @EVDHmn probably the same as making sauerkrout, just chop 'em up and put 'em in jars with saltwater and let things brew for a few weeks. I don't know if any sort of fanciness with enzymes or starters would be needed

     I wonder if anyone has ever fermented durians. I bet that would be impressively pungent!

     @cwebber

   • Embed this notice
     Everyday.Human Derek (evdhmn@ecoevo.social)'s status on Thursday, 05-Jun-2025 21:00:13 JST Everyday.Human Derek

     in reply to

     • Mark Shane Hayden

     @msh @cwebber well at least I learned the process maybe 🤔
     Now how to ferment ? Enzyme type?

   • Embed this notice
     Mark Shane Hayden (msh@coales.co)'s status on Thursday, 05-Jun-2025 21:00:14 JST Mark Shane Hayden

     in reply to

     • Everyday.Human Derek

     @EVDHmn @cwebber I think you have to carmelise fermented onions. Doing it the other way around probably violates the Laws of Nature.

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     Everyday.Human Derek (evdhmn@ecoevo.social)'s status on Thursday, 05-Jun-2025 21:00:15 JST Everyday.Human Derek

     in reply to

     @cwebber
     Wait how do you ferment carmelized onions.. I mean I didn’t realize that could happen.

   • Embed this notice
     Christine Lemmer-Webber (cwebber@social.coop)'s status on Thursday, 05-Jun-2025 21:01:06 JST Christine Lemmer-Webber

     in reply to

     • Mark Shane Hayden
     • Everyday.Human Derek

     @EVDHmn @msh (btw I suspect you *can* ferment carmelized onions, but I have not tried it. it could be tricky!)

   • Embed this notice
     Owlet of Minerva (noctuaminervae@toot.si)'s status on Thursday, 05-Jun-2025 22:27:52 JST Owlet of Minerva

     in reply to

     @cwebber The only way to eat durian, for me, is surrounded by a whole radio crew of Burmese exiles watching me with expectant amusement.

     I say it’s the only way because it’s the only way I’ve done it and I certainly have no intention of doing it again.