Mr. Stinky
Abigayle Laurenitis
By that point, Scieszka had earned his master's degree in fiction writing, done some apartment painting ("Because that's about what you can do with an MFA."), gotten a lot of rejections for book manuscripts, and had turned to teaching elementary school, where he was exposed to some truly terrible leveled reading material for children.
"I thought ... it'll be a great investigation of what a book is," says Scieszka. "We can get rid of the narrator, we can get rid of plot, we can get rid of the action. I just made it my mission to mess with every element of storytelling."
"We would just arrange stuff and rearrange stuff and say 'Well, how about if we started with this one.' And then we put this one at the end. And maybe this character could walk out of this story and go into this," says Smith. "It was one of those serendipitous things. One day we looked at the big board and it all worked."
Smith's wife, Molly Leach, helped them with a lot of the design elements of the book. The Table of Contents, after it falls out of the sky, is all crunched up on the page. Smith and Scieszka wanted to have all of the words run off one of the pages. Leach suggested instead, what if the words just got smaller, and smaller, and smaller?
In the story of the Really Ugly Duckling, for example, the duck is very cartoon-y and stylized, but surrounding him is clip art and old engravings of actual ducks and geese and mallards. It's a nice contrast, Smith says, to have something wacky next to something scholarly.
"I used thin coats of oil paint, and then I would spray them with a water-based varnish," says Smith. "And I would get out a hair dryer and blow it. And it would dry it instantly and the paint would beat up. But I would just build up layer and layer of oil ... move the paint around with my fingers."
"Up until then, if there was parody, like if Tex Avery did parody in a cartoon, it was almost more aimed at the adults," says Smith. But The Stinky Cheese Man wasn't winking at the adults. "Every kid had read The Gingerbread Man, so when you say the stinky cheese man they get the joke."
"Sometimes I'll get an email to my website where people say a book I've done has offended them in some way. And, 'Why did you write this?' " says Smith. "And I'll say, 'Well, I didn't write it for your kid!' You know, I just wrote it for like minded people who will find it funny."
Stinky tofu (Chinese: 臭豆腐; pinyin: chu dufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor.
The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.[1] The brine fermentation can take as long as several months.
Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.[2] The process only adds odor to the marinated tofu instead of letting it ferment completely.
Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied by chili sauce or soy sauce. The color varies from the golden, fried Zhejiang-style to the black, typical of Hunan-style stinky tofu.[1]
From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or smelly feet.[4][5] Some people have compared it to the taste of blue cheese, while others have compared it to rotten meat. It is said that the more it smells, the better its flavor.[1][5]
According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing from Huang Shan in Anhui Province invented stinky tofu during the Qing dynasty.[6] After failing the imperial examination, Wang stayed in Beijing and relied on selling tofu to make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the tofu into small cubes and put them into an earthen jar.[7] In a legend, Wang Zhihe also wrote a poem titled "Stinky Tofu, National Fragrance."[citation needed]
A 2012 chemical analysis found 39 volatile organic compounds that contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound was indole, which has an intense fecal odor,[8] followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide.[9]
Nevertheless, there have been reported cases of food scandals in China where stinky tofu is made with dead snails, fecal matter and rancid meat for odour enhancement. People who have consumed it reportedly became ill and required hospitalization.[10]
In certain parts of China like Pingyao , Due to multiple complaints and negative traits about stinky tofu from tourists caused by the unpleasant odour of stinky tofu, as well as possible food poisoning caused by the consumption of ill-prepared stinky tofu, some authorities have taken strict enforcement actions against those who sell and consume stinky tofu. To improve the image of the town for tourists [11]
Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made in Changsha and Shaoxing are made using different methods, and the resulting flavors are very different.[12] Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in Tianjin is made mostly in the Nanjing style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on the street, typically served with a spicy or sweet sauce much like the Shaoxing variety. It is also served as a condiment to congee, often as a part of a regular breakfast meal. In Chongqing, stinky tofu on the street is usually fried and dipped in a mixture of, typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pot. In Beijing, there is a form that is sold in jar as a curd.
In Hong Kong, stinky tofu is a street food. It is deep-fried fresh at hawkers' stalls and at dai pai dongs and sold by the bag. Stinky tofu in Hong Kong is typically served deep-fried and eaten with hoisin sauce.[13]
In Anhui, the perceived deliciousness of stinky tofu depends mainly on its spiciness: the spicier it is, the more it suits the local favor.[14] Chinese legend says that stinky tofu was invented by a man from Anhui province, and indeed it is common to attribute the creation of tofu dishes in general to Anhui cuisine, as Anhui is seen as the birthplace of tofu.[15]
Stinky tofu is a symbol of Changsha street snack, also called chou ganzi (smelly jerky) by local people.[16] Changsha stinky tofu is famous of its spicy flavor. Different than Sichuan stinky tofu, Changsha-style has black crackling. Changsha stinky tofu is made from brine composed of winter bamboo shoots, koji, and shiitake mushrooms. After the surface grows white hair-like filaments, and once it turns grey, the stinky tofu is ready to be fried. Chopped mustard, chili, and shallot are regular toppings on Changsha stinky tofu.[17] Along with Xiangtan lotus seeds and Yongfeng chili sauce, Changsha stinky tofu is known as one of "Hunan Sanbao" or one of Hunan's three treasures.[18]
There is one famous kind of stinky tofu in Nanjing, called "Gaochun stinky tofu". It has different kinds of brine than Changsha style stinky tofu. The brine needs to be made of rotten pickles and its stinky smell will be very natural. Similar to Changsha-style stinky tofu, it also has black crackling.[citation needed]
In Sichuan, stinky tofu is often flavored with mala, a spicy and numbing seasoning made from chilli and Sichuan peppercorns.[19] Sichuan-style stinky tofu does not need to be deep fried in the oil, so it does not have black cracklings. It needs to be stirred fried and boiled with different kinds of spices.[citation needed]
In Taiwan, stinky tofu is commonly found at stalls in night markets. Taiwanese stinky tofu is cooked with many methods including frying, steaming, cooking in soup, and barbecuing, but is most commonly found in its fried form.[20] The Shenkeng Old Street in New Taipei's Shenkeng District is known for having an entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu.[21]
Fried stinky tofu is the most common variety found in Taiwanese night markets and is considered to be less pungent than other varieties. It is almost always served with pickled cabbage and garlic sauce.[22]
Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets. It is often described as have a nutty, smooth center and a spongy outer skin.[23] Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce. Because of the huge amount of seasonings, the unpleasant odor of barbecued stinky tofu is comparatively weaker. Therefore, barbecued stinky tofu is always recommended for people trying stinky tofu for the first time.[24]
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Herb Robert's 5-petaled flowers are in all shades of pink and sometimes white. Overall the plant is covered with short glandular hairs, giving the plant a sticky feel and a distinct odor (sometimes this plant is known as "stinky Bob"). Shallow, weak roots make this plant easy to pull although large infestations can be highly labor-intensive to remove.
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