I've been doing a lot of cooking this week. I made another batch of Ming Tsai's Red Rendang so I had to use it up. One of the dishes that I used it on was a lamb stew that I did in a slow cooker. When I opened up the cooker after letting it stew, I was overwhelmed by the smell of lemongrass. The lemongrass flavor was barely noticeable in the paste and I wasn't overwhelmed by it while eating the stew, only while smelling it. Lemongrass and fish sauce, both Southeast Asian standbys, are ingredients that I find tasty but can't really stand the smell of when they get too strong. I'm told that even people who enjoy the taste of the durian feel the same way about it, so maybe it's just a characteristic of Southeast Asian food.
I've also been enjoying some Trader Joe's English Cheddar with Caramelized Onions. Some friends of ours introduced us to it recently. It's probably something I never would have picked out on my own, but the two tastes go together so well that I'm surprised all cheddar cheeses (and possibly, all cheeses) aren't alloyed with caramelized onions.