February fecal feces Fed fed federal federalism federalist Federal Reserve System federate federation fed up fee feeble feeble-minded feed feedback feedbag feeding feel feeler feeling feelings feet feign feint feisty feline fell fellow fellowship felon felony felt felt-tip pen fem. Jane Doe jangle janitor January Japanese jar jargon jaundice jaundiced jaunt jauntily jaunty javelin jaw jaws jaywalker jazz jazzy jealous jealously jealousy jeans Jeep jeer jeez Jell-O jelly jellyfish jeopardize jeopardy jerk jerkily jerky jersey jest jester Jesus Jesus Christ jet jet black jet engine jet lag jet-lagged jet-propelled jet propulsion jet set jet setter jettison jetty Jew jewel jeweled jeweler jewelry Jewish jibe jiffy jig jigger jiggle jigsaw puzzle jilt jingle jinx jinxed jitters jittery jive job jobless joblessness jock jockey jockstrap jocular jocularity jog jogger jogging john John Doe join joint jointly joint venture joke joker jolly jolt jostle jot journal journalism journalist journey jovial jowls joy joyful joyfully joyfulness joyous joyously joyride joyrider joyriding joystick Jr.
July jumble jumbled jumbo jump jumper jumper cable jump rope jump-start jumpsuit jumpy Jun. McCoy M. MS Ms. The annual cull of birds has been the focus of attention of bird protectionists, who recently have tried to ban the cull completely. But tradition dies hard and the Sulasgeir trip still goes on, with a special dispensation written into the Wild Birds Protection Act by Statutory Order, which allows the Nessmen to continue their taste both for adventure and for the Guga.
It tastes like rotten leather, smells awful, truly really really bad, like the worst shit youve ever done x,, plus the way the store them on the island is to cover them in salt and wrap them in newspaper so you can read the date of the thing while its being prepared. And the claws, apparently, are the best bit.
One of their closest friends was a local woman who's favorite breakfast was bread dipped into the fat from the pan of a roasted goose, with pickled eggs on the side and washed down by several pints of dark beer. My mother would fix a goose at least once a month and save the drippings for her, and as a result, I'm not that big a fan of roast goose. You'd think it was hideously unhealthy, except that she was one of the slimmest people I've ever known. If eating really, really greasy turkey drippings is your thing, it wouldn't be too bad.
Just be sure and leave the window open when you hit the bathroom. Mollejas Spain : Fried gizzards of chicken. Duck Feet China : Much more tasty than chicken feet are duck feet: more cartilage to chew on. In China, they are a delicious treat, and guests get all the delicious treats put in their bowl by the host.
Goes nicely with rice and soy sauce. Nankotsu Japan : Chicken cartilage. It's either eaten fried, or on a shish kabob. It's very chewy and sort of hard. A common dish served in drinking establishments in Japan. Oh no, this is a liver from a goose that has been stuffed. Sometimes weighing more than 2 kg 5 lbs , this is truly a delicacy to die for at least for the goose. This is the best food in the world! It is not possible to describe the taste. Rather like silk than food. What had appeared to be something like chicken soup turned out to be owl!
His hosts produced the owl's head from the pot as proof. Chicken Feet Hong Kong : Several cultures eat chicken feet, but the Chinese dim-sum version is very good. The feet themselves are tasteless. I used to live in Hong Kong and in supermarkets, you could get 2 types - bones-in and bones-out. The shrink-packs with the bones taken out look like joined-up macaroni and are squishy when you press the clear plastic! In dim-sum, it's usually the bones-in variety, but what makes them delicious is that they're coated in a spicy rich sauce. Baalut Philippines : How about that great delicacy of the Philippines You take a fertilized duck or chicken egg, bury it in the ground for a few weeks and then enjoy.
Also known as "the treat with feet" or "the egg with legs". Best enjoyed after many, many, many beers. This is a Filipino delicacy--a duck egg containing a half-formed duckling, soft-boiled and eaten out of shell with a spoon. The swallow secretes a substance from a gland similar to a salivary gland as an adhesive to bind twigs and leaves and such together to make the nest. A good way to gross out people is to tell them what bird's nest soup is made from.
Did that to my ex-sister in law, while we were having some. She was going, "Hm, this isn't bad, " so I filled her in. She immediately dropped her spoon and refused to touch it afterwards. Rook Pie Wales : Self-explanatory. A rook is a large black bird in the crow family, a bit smaller than a common crow. Four-and-twenty blackbirds in a pie Song Birds Italy : Roasted and eaten whole. Hunters have nearly eliminated many of the migratory species.
He recalls that, in times gone past, up to maybe the 's, many inhabitants of that coastal fishing port used to regularly eat 'dookers' caught either among the seaside rocks or at sea by the fishing boats. Dooker is the local name for the guillemot, a type of long-beaked, black and white diving seabird. Apart from being incredibly salty, they were apparently very tough birds to chew.
The only way to cook them was the boil the be-jesus out of them. However, so popular were these birds for those locals, that the town's inhabitants became known as "Dookers". He did the cooking outside using a large, portable gas burner and a very large stock pot, the kind they use for fish fries down south. The bird actually looked pretty good when done, although I wince at the calories. Paul Prudhomme has this recipe in his book, Prudhomme Family Cookbook.
Justin Wilson later picked up on it and greatly simplified it. The skin comes out very crispy, while the meat is moist and tender. Never seen it myself, by my Philippine wife tells me it is so. Chopped Liver European Jews : Chopped chicken livers. Eaten on a cracker. A common dish in Russian cafe-bars. Schmaltz Russian Jewish : Not exactly a chicken fat. It is rather a dark brown crust that remains once the chicken fat melted away. Kind of a chicken bacon. It is used as a spice and it adds a wonderful "smoky" taste to a porridge or roast. Kishke Russian Jewish : Kishke is basically a sack made out of stitched chicken skin stuffed with a mixture of flour, butter and spices which is boiled in a chicken broth.
Once it dries, slices of it make a great snack or a great addition to the chicken soup itself. It is much easier to prepare this meal if you manage to preserve the skin on the chicken neck intact. For this reason the name for this meal in Russian is "Sheika" or literally "the tiny neck". Tragically my grandmother passed away so the secret of its preparation is irreversibly lost. Weird Foods: Bugs Insects are one of the best sources of protein.
Scorpion Vietnam : I saw this on a video from Vietnam that my Vietnamese roommate was watching: scorpions. Another of my friends said he had eaten them, and the taste was so-so. A third friend said they were quite good, commenting, "They're bugs, aren't they, like lobster. If you know about these, please write! I've never had the guts to try them myself but people say they taste like buttery chicken. Ants Belize : In a village near Orange Walk after a good tamales lunch, my cousins would go and dig the ants nest from behind the farm taking out all the ant eggs.
They would then eat the eggs and sigh with satisfaction. Tastes quite like citrus juice mixed with some strong gin. Also known as "ghetto caviar". In the North of Australia a favorite type of bush-tucker is the abdomen of small 'green ants'. The ants themselves have brown bodies and legs, but a large green abdomen which curiously shares a similar flavor to lemon sherbet.
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To eat them you pick them up by their head and squash it so they won't bite you then bite off the abdomen and enjoy the taste sensation. Tarantula Cambodia : In the town of Skuon around 55 miles North of Phnom Phen tarantula spiders are very commonly eaten by the locals, travelers who pass through often try them too. The practice began in the days of the Khmer Rouge, when food was scarce, but apparently the locals developed rather a taste for the furry 8-legged arachnids and now they still form a major part of the towns dietary intake.
Hundreds of these spiders are hunted, cooked and sold everyday in what must be one of the more unusual 'fast food' arrangements I've seen. Those who have tried these fat white globular bugs are split into two camps - those who think it tastes a little like peanut butter, and those who think they are disgusting! Ants Thailand : Yellow ants or ants eggs in lime and chilies. Most of it actually not bad at all.. Tequila Worms Mexico : The little worm, the gusano, that lives on the agave plant gets stuck in the bottle. There is even a special brand sold in 2-ounce bottles called "Dos Gusanos", two worms for those who can't get enough.
Locally, which is to say in North America, a not too uncommon confection is the tequila sucker--a tequila flavored lollipop, complete with worm. The first two ingredients are listed as "High fructose corn syrup, insect larva My question is this: if an insect larva can pass the Food and Drug Administration as an explicitly listed ingredient, what the hell's in the stuff that the FDA rejects?
Water Bugs Thailand : This thing looks like a giant black cockroach, but with harder shell. It's highly priced for the aroma, and it's used in cooking. Good stuff!! Hornet Grubs Thailand : Finally a solution for hornets. I must remember to avoid the bar-snacks next time we're there! Fried Spiders Thailand : I watched a TV programmed which showed the popularity of taking big hairy spiders and frying them in a wok.
They're a popular snack. The French entomologist Henri Fabre reports eating roasted cicada larvae, caught as they were surfacing to morph. Apparently Aristotle said that this was a delicacy. Although it did not taste too bad, Fabre concluded that Aristotle, with his fantastic record on experimental science, was probably tricked by some rural farmer's opinion. How to Bug the Cook : For the cook who has everything, consider "Entertaining With Insects" by Ronald Taylor, with 95 recipes including cricket pot pie, mealworm chow mein, fudge hoppers and beetle sausage.
To order, call Witchety Grub Australia : In Oz now it is considered patriotic to eat Witchety Grub, a plump insect which has become the symbol of Aboriginal cuisine. It is served in fancy restaurants, but I don't think many Oz have actually screwed up the courage to sample it. About 10 years later, I went back to catch up on the family and discovered in a newspaper ad that there is a resort near Ayres Rock now This went from a weird oddity only eaten by Aborigines and desperate bushmen to resort food in only ten years!
Roasted Ants Colombia : The ants are very large. These are fried or roasted. These are often served in paper cones at movies. They have a smoky taste, a bit like very good jerky. Nice and crunchy. I ate grasshoppers and crickets easily enough, the only real problem was that their legs and wings kept getting stuck between my teeth. But I was grossed out by a West African bug called a chitoum. They were imported from Ivory Coast, were dry and black and had all the charm of dessicated garden slugs.
I thought they tasted like a cross between dried twigs and green Chinese tea. It did not help that I was told that to prepare them for drying people squeeze their guts out. I ate half of one and went back to popping chocolate-covered crickets. Spiders Cambodia : In Cambodia as well as other parts of the world, certain spiders are consumed as a special treat. They are rich in protein but hard to come by, so they are more of a special snack than a staple.
I tried some when I was in Cambodia a year ago. I believe it is a deep-fried tarantula. The taste was quite good - similar to deep fried soft shell crab - but I had significant psychological hang-ups that kept me from enjoying the special treat to the full extent. Silk Worm Grubs Korea : Steaming, grey silk worm grubs can be found in vendor's carts on the back streets of Seoul, Korea. There's this one oriental grocery store near me that I've been going to for several years.
At first, as expected, when I asked what strange things were I get the standard "You won't like that. It's probably been over a year since I've got the you-won't-like-it explanation. Today I got it again! The food in question? Of course I bought it, but I don't know what to do with it. I opened the can, and it certainly smelled strange. I was assured that it was delicious and very healthy. Do I just heat it and enjoy? Would fresh chrysalis bugs be better than canned? Thanks for the help. Guess: A caterpillar spins a cocoon around itself when it is ready to mutate into a butterfly or moth.
At this stage it is known as a "chrysalis" or "pupa". Perhaps they're silkworm pupae, since the orient produces a lot of silk. Grasshoppers Mexico : Just came back from a trip to Mexico. In Oaxaca, they sell "chapulines" grasshoppers as a specialty. They're not necessarily disgusting, but to our northern palates they sure were weird--kind of like really, really salty anchovies if you can imagine anything saltier than anchovies. From: Louise Mateos. In Africa and Thailand, grasshoppers are fried in oil.
Good for you! Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula.
If Blox stick, dip pan again for a few seconds. Bake in greased loaf pan at for about 1 hour. Beau Monde 1 cup dry-roasted rootworm beetles Blend first 3 ingredients. Add remaining ingredients and chill. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for minutes. Pearl Drinks Asia : Tapioca pearl drinks. And those Vietnamese drinks with sweet red bean paste in them? Sweden, Finland, Norway, Denmark : Glogg. Tasted like gasoline Boba Ice Milk Tea Taiwan : This has become one of my favorite drinks over time and is now a definite comfort food. Boba or tapioca tea is large sweet potato tapioca that is the size of a marble and dark brown that you suck through a huge straw of ice milk tea and then chew.
At tea stations you can get many different flavored boba drinks. My favorites are Coconut milk tea and watermelon boba. In some areas it is called bubble tea. Boba is a Taiwanese drink. Lizard Wine S. China : Seagull Wine Eskimo : Put a seagull in a bottle. Fill with water. Let it ferment in the sun. It was popular in West Virginia to cure various ailments. It can still be found in older pharmacies with soda fountains. Slurpies USA : They're a convenience-store delicacy of ice and the purest, most evil food colorings and artificial flavors available to mere mortals.
It's shaved ice with condensed milk and your choice of flavored syrup. It was simply delicious! My mom's friends made a home version of it. They made ice cubes with water and condensed milk. Sometimes for a kick they'd had fresh pineapple juice. Shaved Ice Indonesia : I want to add shaved ice, ice kachang. It's "kacang", It includes beans and nuts. Peanut is "kacang tanah" or ground nut, while soybean is "kacang kedelai". I loved shaved ice of any kind. They even put nata de cocho and seaweed on it as a topping.
Make no mistake, the wonderfully tasting, thirst quenching kvas sold from tanks on the streets has nothing in common with the horror known as "kvass" at SCA gatherings. Kvass Russia : Beer-like beverage made by fermenting old bread in water. It's sold from tank-trailers on the street during the summer. Skipsol Denmark : In Denmark, there's a popular low-alcohol beer called "skipsol," or "ship's beer, " which is flavored with resin-flavor, originally imparted the same way as the retsina got its flavor.
Tea with Yak Butter Tibet, northern India : Don't ever try to use butter as a substitute for milk in your coffee. It will just create a greasy film. Spruce Beer Canada : This is made from the boiled boughs of black spruce. The beer is made with yeast, molasses and raisins and takes less than three days to brew. Oellebroed Denmark : Beer-bread. Oellebroed is a thick soup, almost a porridge, made from soaking stale Rugbroed Danish-style rye bread in water and boiling it in beer with some sugar.
This is served hot with whipped or heavy cream. My mother once forced me to finish my oellebroed after I had told her I didn't like it. Big mistake! All over the table, the chairs and the floor, too. Served her right. I didn't like it at all. I can eat it now, but only homemade. It's available as a powder you stir into hot water, a la powdered mashed potatoes, and I suspect this was what my mother tried to get into me. I don't think it is disgusting at all, but you have to like the taste of beer and it's rich from the cream, warm and sweet, and this combination tends to make me nauseous.
However, the dish was perfect for the fishermen in Babette's Feast because it was cheap, nutritious and very easy to make. But filmmakers are what filmmakers always were: it was the presentation and the sloppy way it was eaten that provided such a yucky appearance of oellebroed, especially when juxtaposed with Babette's haute cuisine.
Retsina Greece : White wine with pine resin added. Legend has it that this was started by religious authorities trying to discourage drinking. Taxes were levied on wine that wasn't altered. Then people developed a taste for the cheap stuff with the resin in it. A politically influential, and doubtless slightly insane wine maker in northern Greece got the legislature to mandate his high level of resin in order for a wine to call itself retsina for export, and that is why we are stuck with resin plus a few fermented grapes instead of a wine with a very delicate hint of pine.
In fact, it's because barrels sealed with pine tar, which imparted the flavor, regardless of the kind of wood, were used to store wines. Cynar Italy : Bitter liqueur made from artichokes. Have you ever left artichokes steaming so long that they go dry and burn the pan, then you soak it desperately to clean it, creating a vile-smelling brown liquid?
Tastes, smells, and looks just like that. Campari Italy : Bitter liqueur. Beer USA : The ultimate degradation of one of the oldest prepared foods in human history. The USA brewing industry uses the term "lawnmower beer" for the largest segment of its market, with obvious disdain for any texture or flavor properties. A travel handbook for New Zealand reassures Americans: "Don't feel self conscious about ordering iced tea.
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We don't find it any stranger than you would if we ordered hot bubbling Coca Cola. Scotland's answer to the rest of the world's disgusting soft drinks. It's flourescent orange, tastes vaguely of bubble gum, and has the best non-beer adverts on the TV.
From: Richard Caley. In India bovine urine is used as a sedative and human urine is drunk by yogi such as Gandhi, who drank his urine every morning. Pruno USA : Pruno is alcohol that's made illegally in prisons. Very bad stuff. Here's the recipe. How to make pruno. Halo-Halo Philippines : A dessert served in a tall glass, like an Asian knickerbockers glory. The glass is filled with a mix of shaved ice, a lump or two of ice cream, carnation or liberty evaporated milk, and a mix of bottled chopped fruits in syrup, with mango, papaya, langka etc, and pulses in syrup, jellified coconut flesh [macapuno] or coco-jelly [nata de coco], sweet-corn [mais], various types of beans [navy beans etc], a blob of purple sweet-potato paste [ube].
The beans and nata de coco is often colored bright red, green etc. Really nice on a hot day! A fave of mine! They were kept alive in a large tub. The old lady who sold them, took one out, sliced it into pieces threw the guts away and gave it to me with a yellow sauce in a cup. It was surprisingly crunchy, and tasted sort of like a radish. I would eat one again, but they just don't sell them here in the USA. Jellyfish China : The jellyfish is cut into thin strips and served in a bowl as an appetizer. It tastes like crunchy, salty, thick rubber bands.
It looks a bit like hay, but stringier. If you can imagine mineral asbestos the color of hay then you have it exactly. When you open the package everyone in the room knows there is a dried fish product available. Tough, stringy, delightful - I used to get through a package of this every few days. Xinchin Yucatan : Xinchin is a fermented fish sauce made with citrus juice and chilies. Similar to crevice except that it has been allowed to ferment and becomes somewhat ripe in odor. Can be tingly on the tongue like tuna salad gone bad.
The heat of chilies is what save this clear viscous sauce from being as nauseating as ludefisk. Can be found in restaurants on Isla Mujeres and around Cancun. Oysters US Seattle : Once when I visited Seattle, Washington, I tried "oyster shooters", basically shrimp sauce with vodka, and raw oyster in a shot glass. It's best not to look at it before you try it, but it tasted pretty good. Nice tangy-spicy-fishy taste not to mention chewy! Served cold. Herring Netherlands : Haring, it's a type of raw fish we eat in Holland.
It shouldn't be missing from your fish section. We eat it optionally with unions usually on the streets at a haring-car and hold it by the tail, tilt back our head and eat it. The head of course is taken off, and its been cut with the thingies, fishbones out etc.
Raake Orret Norway : A trout is caught in fresh water and must be dealt with there and then before landing to avoid possible botulism soil dwelling bacteria It is left in water containing a small amount of sugar and salt and stored in cool even temperatures in garages etc. It's herring which spends a year in a barrel You can't imagine the smell! Gut the fish on your dinner plate. Poke Hawaii : Raw seafood dish. The seafood can be ahi Hawaiian for tuna , tako Japanese for octopus , or other fish like salmon on rarer occasions. Usually has shoyu Japanese black salty soy sauce , garlic, and a variety of veggies which can include any or all of the following: green onions, onions, limu crunchy seaweed.
You leave a huge amount of slightly "under-salted" at least for tinning herring in a wooden barrel for a couple of months. The result is that it starts to ferment. You can NOT open the tin that the "fish" is packed in after the fermentation process that is bulging indoors. You have to do that outdoors, in a plastic bag or under water!!
This is a course more popular in northern Sweden, but I'm afraid that some people as south as Stockholm it this crap not counting people with heritage in the northern part of Sweden. Don't try it, don't even get close to it. It might be fun though to try to import a tin or two just to see what the custom people in your country would do with it, I'd love to see their faces when they open the tin.
Another Report The most disgusting thing I've ever attempted to eat in my life must go to a Swedish dish called Surstromming, translated into English as 'fermented herring. One day, just around lunchtime, I was shopping in my local supermarket when I came across a tin of the stuff. When I got back home, I put it in the middle of the kitchen table and took a tin opener out of the drawer. Now, what no one had told me was that fermenting builds up quite a lot of pressure inside the can and that you should always cover a surstromming can with a cloth before you open it.
The other thing I didn't know is that surstromming is usually eaten outdoors. I leaned over the tin and just at the moment I pierced it, there was a hissing sound and then a fountain of juice shot into the air and spattered the left lens of my glasses - thank goodness I was wearing glasses; I hate to think what it could have done to my eye. Then, the air in the room was filled with a stench that was reminiscent of a public toilet that hadn't been cleaned for 20 years. I picked up a piece of the fish on my fork, held my breath, screwed up my eyes and placed it into my mouth.
Can you imagine how a solidified lump of surgical spirit would taste? Well, that's the feeling I had as it burned into my tongue. I rushed over to the kitchen sink, spat it out, coughed a lot, and drank several glasses of water. Then I went back to the table, tied up the can in 3 plastic bags and dumped it in the garbage. Some of the juice had spilled onto the plastic tablecloth, so I wiped it up with a dishcloth, opened the window to get rid of the stench and then left the room.
When I went back into the kitchen 10 minutes later, I beheld the most nauseating thing I've ever seen in my whole life. The room was full of flies - about forty of them and they were just going absolutely crazy, charging all around the room at supersonic speed, bouncing off one wall, then bouncing off the opposite one. I put my handkerchief over my mouth the fact that I didn't throw up was close to miraculous , ran over to the window and closed it.
I then ran for some fly spray and just sprayed continuously for over a minute. Then I left the room and waited for about 10 minutes. Finally, I looked back in - all the flies were lying on the floor. I got the vacuum cleaner out of the room and swiftly disposed of the remains.
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Sweden has some nice dishes. I loved pytt i panna, Janssons frestelse, and pickled as opposed to 'fermented' herring washed down with Swedish schnapps is a wonderful treat. But as for surstromming This came from Bob Jones' website at tradisjoner. For more items about surstromming, see Surstromming and Surstromming Herring The Netherlands : In the Netherlands, raw herring gets decapitated, gutted, and eaten raw, mostly with chopped raw onions. It is typically eaten on the streets as a snack, either holding the fish by its tail and lowering it into your mouth, or chopped in bits, on a little paper plate.
Every year, there is a herring festival "vlaggetjesdag" , and the queen gets presented a bucket with the first catch of the year. Crayfish USA : Crayfish- a. Small, fresh-water crustaceans which look like miniature lobsters. The biggest are barely as long as your hand, from tail to claw tips. Found mostly in the southern United States, with a big crop to be had in Louisiana. Used to be used as catfish bait in some places until someone figured out what Cajuns knew all along - they're delicious.
A popularized Louisiana event is the "crawdad boil," where crawfish, corn on the cob, potatoes, sometimes crabs, and occasionally other vegetables are boiled in water mixed with liquid or packaged spices inside a huge propane-fired pot on someone's back patio. The cooked result is drained and then emptied out onto tables covered with butcher's paper. Beer is the most popular side dish. Like lobster, the tail is the most commonly eaten part. The claws and legs are usually too small to be worth the hassle of digging out the few atoms of meat they hold. True aficionados will tear the tail off of the head, squeeze out the tail meat, and then suck the heads to get at the tasty fat.
Live crawfish can be found in some stores in my home State of Texas. Most grocery stores carry frozen tails with the shells already removed. Some frozen packages contain crawfish from China or Southeast Asian countries. The taste is similar to a fine lobster if you get fresh crawfish. Frozen can sometimes come close, but usually the taste of frozen is closer to little fishy erasers. I have personally downed a couple of pounds of freshly boiled mudbugs at a sitting, including the mandatory head-sucking. Truly awful. From: Curtis Jackson. Sild Denmark : Salted, pickled herrings.
They are cured outdoors in barrels for about three months, then marinated raw in vinegar and spices. If the herring aren't gutted before salting, they turn a deep red color and have a musty taste. It's unusual to meet an American that will eat "Roede sild" red herring especially if they are told about how it's made. Similar foods are found all over Scandinavia.
Belachan Malaysia : Dried shrimp paste. There is no substitute. It is often sold in a rectangular brick. It has a very strong smell that might put off the untrained nose. A word of warning, make sure you are in a well ventilated room when you open it. You want to make sure you seal off the kitchen from other parts of the house. The smell is VERY potent. Try to open all windows, doors, and so on, in your kitchen to make sure the smell goes out. Belachan can be stored in the fridge.
Fugu Japan : Blowfish, with an organ containing a toxin so deadly that only specially licensed chefs are allowed to prepare it. Supposedly it is the delicious flavor, not the macho thrill, that draws consumers. I noticed a little physical buzz, but that might easily have been psychological rather than physiological.
Certainly the danger is part of the appeal. I read that fugu poison kills by paralyzing the muscles including the lungs, but does not make the victim lose consciousness. Imagine being wide awake but completely unable to move or speak as you count off the seconds until you suffocate. But people keep eating it. Ceviche Mexico, Spain : Raw fish marinated in citrus juice overnight. Red snapper is the most popular fish used, but cod and haddock can be used instead.
Sushi seems like the standard food of Japan, but it was invented only in the s. Chaiki Mukai rocketed into space Friday aboard the shuttle Colombia on a two-week laboratory research mission. The year-old heart surgeon from Tokyo told Japanese Foreign Minister Yohei Kono and Makiko Tanaka, director general of the science and technology Agency, on Sunday that she was looking forward to eating sushi and octopus cakes and other traditional Japanese foods.
The mission is packed with experiments on the effects of weightlessness on fish, newts, jellyfish, frog eggs, sea urchins, fruit flies and worms. Many sushi places, especially in the local regions where the items are actually caught fresh, pride themselves on serving very fresh foods, which usually means that the food is usually still alive and kicking until you order it. This includes fish that are filleted while alive, tiny fish that are swallowed whole and alive, AND the worst one I just saw on TV the other week--in Hokkaido, they had a sushi place that had live octopus.
The sushi master pulled the live tako out of the tank, cut a piece of its appendage off and served it to the show's host. The bugger was still wriggling on the chopsticks. One little tako leg. She waited until it stopped spazzing--but she said when she put it in her mouth, it suckered onto the inside of her mouth and wriggled around. Tako Japan : Octopus. Vinegar softens the octopus flesh and adds the distinctive sour flavor.
My mother always put sliced cucumbers or wakame, a kelp-like seaweed with the octopus; I don't know if this is a common practice. Uncooked octopus is way too slimy to be eaten. Most people add other ingredients as well; I usually put shreds of raw ginger that are dyed red using sour plums, called beni-shouga. Typically served with generous toppings of Worcestershire sauce and seaweed bits, or aonori. Takoyaki is a traditionally sold by roadside vendors, particularly at festivities. Gefilte Fish European Jews : poached balls of ground fish, mixed with ground onions and maybe ground carrots, salt, pepper, sugar, depending on where your family comes form, and then boiled.
Often in a fish broth, but not always. Some people like to make a jelled broth, like with the bones. The ironic thing is that in yiddish this jelled stuff is called yuch. Actually, that's the Yiddish word for broth, but it just always struck me funny in this particular context. Very popular, just looks weird. Often called "Gooey Duck. Hakarl Iceland : I have tried and survived hakarl!!!
Well the Icelandic delicacy is hakarl -somniosus microcephalus- Greenland shark. The hakarl is poisonous when it is fresh. The production process does not include any peeing, but the body fluids of this shark contain different compounds of ammonia and urea, the same that give your piss that special smell Actually the shark meat is put through a fermentation process. Earlier this was done by burying the meat deep in the ground, about 1. Nowadays this is done by packing the meat in air-tight plastic. The meat is left to ferment for some weeks and is then hanged up in air to dry and get a nice color for some more weeks.
Hakarl is eaten without anything with it, like jerk-meat. It is only the tourists and urbans who get it served as tiny cubes on a toothpick. No UL. Crack open the head. There's a green mucus stuff. Scoop it up with your fingers. It tastes really good. It's also in crabs. In Steve McQueen's last movie, Tom Horn, he plays a cowboy at a banquet, confronted with his first lobster. As an alternative to prison for non-violent offenders, the latest trend in penology is to make the consumption of lutefisk a condition for parole.
It's known as ngapi-jaw in Burma, kapi in Thailand, and blachan in Indonesia. While you're making it, your house reeks of dead fish. Oyster Sauce China and others : This is fermented oyster juice. Dried fish Philippines : Different types used. Smell bad in the packet, stink like hell when frying, but actually taste quite nice, eaten in chunks in the hand with plain rice. Uni Japan : Raw sea urchin roe. The Sicilians also eat it as "ricci di mare". It can taste either like thick cream or low tide, depending on whether it's really fresh or not. Unagi Japan : Fresh-water eel Bagoong Philippines : Usually salted, fermented prawns which have rendered down into a paste.
It is a national dish and is often used as a side dish, as we might use mustard, or mixed in during cooking, or as a relish for dips. A popular way to eat it is dunking slices of raw, green unripe mango in the bagoong. Prawn heads Philippines : Whenever my wife and I eat gambas [prawns], she always gives me the bodies and she sucks the stuff out of the heads. Other Filipinos I know do the same thing. It's quite a good arrangement as we both get what we want and nothing's wasted. They know what they are doing: the head is actually the best part with the best flavor.
Fish heads Philippines : Common with Chinese and other Asians nationalities, Filipinos like fish-head stews and soups. Sild Iceland : Did you mention dry fish anywhere? It's kept hanging outdoor for weeks and then beaten to soften it up. It's eaten with butter, sold as candy.
Octopus Galicia : Pulpo a feira is a typical dish from Galicia. Take a fresh octopus and put it in a pot , for two hours for the octopus to become tender. Later cut the octopus in small parts and add red pepper. Serve cold or warm on wooden tray. Squid Sandwich Spain : Bocata de calamares is a typical dish from Madrid.
It's simply a sandwich full of fried squid. Trasi Indonesia : Trasi is a paste of salted, fermented prawns, similar to the Malaysian belachan. Stink terribly uncooked. During cooking, the smell transforms into a rich, seafood cooking smell and used in food, the food takes on a richer flavor. We always have trasi or belachan in the house.
Belachan is like a large greyish Knorr cube. You pull off a small piece and put it into a dry frying pan. You then roast the belachan until it dries off and turns crumbly. It is then sprinkled into the food being cooked. Indonesians use trasi for typical dishes like sate, gado-gado, nasi goreng, mie goreng and such spicy food.
Malaysians use it in much the same way. Whitebait England : At pubs, these are a real treat: delectable, whole, i. They come as a heaping plateful. Absolutely terrific accompanied by a pint of Guinness--and some chips on the side if I am feeling especially reckless! Fermented Shark Iceland : The shark is left in rock covered boxes for two months and then hanging for several more. As if this isn't enough, the shark is accompanied by Icelandic potato wine, known as Black Death. Smoked Eel Germany : I tried these both when little, and as I have not been able to find the first anywhere in the states, or, at least here in Texas I only cook and serve the second.
The eel I have only found in Bremehaven, Germany - the closest I have found in taste to it is smoked kippers, but it is just not the same. You peel one side, eat out the meat from between the bones, then flip it over and peel and eat the other side. Recently I went to a restaurant with my husband's extended family, and my sister-in-law claimed "first dibs" on the eyes from the steamed whole fish. I, for one, was only too happy to oblige her! She scooped out an eyeball with her spoon, popped it into her mouth, ecstatically sucked down the juices, and then spit out the cornea.
Fish Flotation Bladder China : The air bladder that fish use to control their buoyancy. Chinese cooking uses this for a soup. It's pretty good, actually, sort of spongy. Traditionally, you piled up a mound of the critters with salt mixed in and let it sit outdoors until it was thick with flies. Modern production techniques are said to be much more sanitary. Thai "fish sauce" is absolutely revolting--you take a barrel of fish and salt and let it set in the sun. Now and then you press a board down on the top and collect liquid dribbles out a hole in the bottom.
Southeast Asian fermented fish is more important than many realize. Adding sugar, tamarind, and marketing savvy produced the deliberately misnamed Worcester sauce. And to put some classical Western historical perspective on it, the Romans were known to be fond of "garum, an essence made from fermenting salted fish" [from Pomp and Sustenance: 25 Centuries of Sicilian Food, Mary Taylor Simeti, ISBN ].
The English are also supposed to have an anchovy paste called "gentlemen's relish". I won't get into the bawdy derivation here. Eels, Jellied England : Jellied eels are specifically a Cockney food, sadly now in decline. They have an affinity with pie and mash shops where the eel liquor the eel cooking liquid is gussied up with parsley and served over a minced beef pie and creamed potatoes as a gravy.
Polar bears absorb so much vitamin A that their livers contain deadly concentrations, and indigenous people know better than to eat the liver. It killed explorers. Cod Tongues Canada : Deep-fried cod tongues--or cheeks--are as common as hamburgers on St. John's restaurant menus. Eaten plain they're a little slippery, like oysters. One particular Chinese dish is made with ground pork and dried fish, steamed. Delicious, but one of my Caucasian friends says it smells like dirty socks and won't go near it. Drunken Shrimp China : Live shrimp swimming in a bowl of rice wine.
You capture them with your chopsticks and bite the head off. I think you're also supposed to eat the head. These are actually shaped like tiny squids! Lutefisk Sweden : My mother has told me about this. It is a traditional Christmas dish in Sweden. Mom says they always served it at home at Christmas time, but they never forced her to eat any. They lived in Nebraska, so I think grandmother had to make theirs from scratch. Dancing Shrimp China : Large live shrimp are taken from a tank and plopped into a scalding hot clear soup broth and served with a side of red pepper paste.
Shrimp prepared in this way are usually served in a large glass bowl with a lid. They need the lid because they bring them to the table quickly and the shrimp are still "kicking" and jerking.
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You bite right into the shells and bodies with your teeth and chew the meat out and then spit out the shells and legs and such. I couldn't bring myself to eat one since I had just seen them moving. The old lady who sold them took one out, sliced it into pieces she threw the guts away and gave it to me with a yellow sauce in a cup. Lancaster Perch Rolls Canada : Served like a hot dog, but only with the top split buns.
The buns must be buttered and browned on the outside. The perch is a locally caught pan fish, usually dusted in white flour and then fried in a pan with butter. It's the sauce that makes the dish! Vinegar, cream, sugar and various ingredients like mustard, garlic etc. I still enjoy a couple of Perch Rolls any time I am in the area.
Hakerl Iceland : Glad to see you mentioned hakerl - my husband works for an Icelandic company and has gone there on biz trips several time -- he ate whale meat, tried to keep up with the incredibly hard-drinking Icelanders incl. It was as big as a softball, but shaped like a volcano. The shell was bright white and the "beak" which is removed to get to the animal inside is replaced after cooking. Kind of like a lid. The flavor is its own no, it does not taste like chicken!
There was also a light breadcrumb topping under the beak.
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It was absolutely delicious and if I ever have the opportunity to try it again, I definitely will! After smoking the eel, one skins it and takes out the spine. Many little bones might remain but if one works around them you have a very rich delicacy and texture. I can only locate it at some Jewish stores or high-end specialty food stores. Note: This is also Japanese. I love smoked eels. Now make a sandwich with that. Hot Dog Circles. Borewors South Africa : Borewors - sheep,pig,cattle intestines stuffed with meat and offcuts, spiced with herds and cooked on an open flame barbeque and served as a meal or snack.
Pig Blood Hungary : Pigs blood with eggs. In Hungary, it is a big deal to kill the first pig of the season. So there I was in the morning watching some of my co-working chasing a pig around in the back yard. In the 's nutria were imported into Louisiana for the fur industry and were released, either intentionally or accidentally into the Louisiana coastal marshes. Nutria have caused extensive damage to Louisiana coastal wetlands due to their feeding activity. Due to this damage, officials in Louisiana are now promoting Nutria as a food source, even posting recipes. From what I've heard, they don't taste good enough to eat.
Once it is dry it is ready for consumption. National snack for all rugby supporters. You cook the head with the rest of the body after cleaning of course , then, using your fingers and a fork, you crack the skull open and dig the brain out. Tastes kind of like mushrooms to me. Salo Ukraine : Salo is pig fat stored in vats and eaten cold, either raw, smoked, fried or boiled.