The most shocking food in the world

Asia is known for its delicious dishes, delicacies, spices and flavors – but in some countries you can offer is very strange, if not creepy dishes that you are unlikely to ever dare to try. However, some of the dishes can be found both in Europe and in America.

Eye tuna
This miracle of culinary art you can only find in Japan. It’s probably the most gigantic fish eyes you have ever seen. And, of course, the saliva in the mouth at the sight of this delicacy not occur. The only way to eat this thing is to quickly swallow it and forget, otherwise the consequences are very predictable.

Blood broth
These bloody pieces – the usual food cooking workshop in Laos, well, if you can’t wait to try the broth, you can always find it on the Phousy market in Luang Prabang.

Bull testicles
This is the most common food in the household in the southern part of China; it is often possible to see how the bull testicles are hanging in a butcher shop, along with other types of meat. As the Chinese say, “we are open to any food”.

Boiled bat is a very valuable dish in Asia. And it is a very expensive dish and is a real delicacy. You can taste it in Fiji and other Asian countries. They say that it tastes like chicken.

Pork brains
Although this dish is you do not seem supernovice, but you are unlikely to find it in every restaurant. One company even began to produce canned food in which pork brains dipped in milk. This product is for those who want to experience the full range of flavors of Asian cuisine. According to the label, in the same tank 150 calories and five grams of fat, and 3500 milligrams of cholesterol, 1170% of the recommended daily value.

Boiled duck egg, which has already formed fetus with feathers, beak and cartilage. Eaten mostly by the peoples of Cambodia. Those who have tried this dish, noted the particular crunch (perhaps because polyformaldehyde bones)

Mouse in wine
This wine is made as follows: fill the bottle of rice wine three-day young mice and leave the wine to “languish” for a year, so to say, to combine the flavors. It is believed that this wine is very useful and is a real cure in some parts of Korea. On the palate, the wine is, say, kerosene.

Hakarl – rotten shark meat
Hakarl – this is nothing but rotten to the last cell of muscle meat harmless basking shark Greenland. Hakala scent reminiscent of the smell that prevails in unkempt public toilets. It looks hakarl like cheese, diced. Hakarl is of two sorts: from a rotten stomach and of rotten muscle tissue. For shops hakarl Packed as our squid to beer from the stall.
Unsophisticated consumers advise at first taste hold your nose because the smell is much stronger than the taste. He looks like a very spicy white fish or mackerel in Hebrew. In Iceland, this delicacy is a mandatory program of celebrations for Christmas and New year. Eat rotten akulyatinu – means to be steadfast and strong, like a Viking.

Civic – seal, stuffed seagulls. Here’s one recipe superdelikatesnogo Christmas dishes from the kitchen most of the Northern peoples living in sub-Arctic from Greenland to Chukotka: take one headless corpse of a seal and stuff it in the stomach of the dead, plucked gulls, hide dish for seven months in the permafrost – during this time the enzymes decomposing gulls it should work with the guts of a seal; then civiak up and eat, waiting for favors from Santa. The taste is a symbiosis of birds and pinnipeds resembles a very old and very sharp cheese.

Popular in Norway and Sweden the dish is cooked is relatively simple: dried fish, often cod or haddock, three days soaked in a solution of caustic soda, and then another few days in water. Through a chemical reaction, the fish flesh becomes almost transparent, acquires a gelatinous consistency and a rather unpleasant pungent smell.
Renowned culinary critic Jeffrey Steingarten described the dish: “Lutefisk is not food, and weapons of mass destruction. This is an example of food, the taste which is like nothing on earth, but it causes such strong emotions that literally sends the person to a knockout”.

Surstromming (the Swede. Surstroemming) – Swedish national product of a canned fermented herring.

Casu marzu
Casu marzu – the kind made Sardinian cheese, the most famous content of live insect larvae. Translated from Sardinian casu marzu means “rotten cheese”, in colloquial speech also used the expression “wormy cheese.”
The larvae are small (8 mm) worms. Being troubled, they are able to jump to a distance of 15 centimeters. For this reason, those who wish to enjoy cacu Marco recommended during meals to protect the eyes. Taste burns language, derived from cheese smelly liquid called lagrima – tears, and the larvae are not digested and can begin to multiply, causing vomiting and bloody diarrhea.

Haggis, or Haggis, is Scotland’s famous national dish, consists of minced lamb and boiled in the stomach, heart, lungs and liver of the animal.

The national Mexican dish – the eggs of giant black ants liometopum who live in ahavah. The consistency of the eggs just about like cottage cheese. Usually eat them in tacos with guacamole.

Sannakji – live octopus. In Korea it is considered a great delicacy. To see and select the octopus in large aquariums, which are usually located at the entrance to the restaurant. Live baby octopus are still cut and served, sprinkled with sesame seeds. At the time of eating the tentacles continue to move and, if not work active jaws, I can prisasyvaet to the tongue and palate.

Fried Guinea pig
Guinea pigs were originally domesticated for human consumption by the inhabitants of the Andes. Still they are an integral part of the diet of the inhabitants of Peru and Bolivia, particularly in the highlands of the Andes. Also enjoy roasted Guinea-pig is served in some areas of Ecuador and Colombia.
This breed of pigs is much smaller than usual, requires less power and faster breeds, and therefore more profitable. Guinea pig meat is rich in proteins, contains little fat and cholesterol, and tastes like rabbit.

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