Disgusting Food called "delicacies"
Just seen this. YOWW!!
When war or bad times happen to a culture, survival is number 1.
But after the bad times are over, people "accept" THAT as being their culture, which is not.
Those dudes that got stuck in the himalayan mountains or something that ended up eating the dead people to survive, should that now be their culture?
Ridiculous.
Your culture survived and adapted to horrenduous human conditions, but what you did to survive is NOT your culture or who you are and what so-called culture is and its definition.
If there was a war in a desert and you are a refugee fleeing, and to conserve any water you have or find, use a survival technique to distill your urine using solar distillation, and you and your family, and your families family, and on and on for 7 or more generations did that, is that NOW your culture?
Is this now some "delicacy"?
We have become a slave to what others define us to be or say we should be or what we should embrace.
"Embrace your culture"....sure, but what is it TRUELY?
Then we start wars and fights over this "culture". Ridiculous.
Heres a gem :
so far, the most digusting food I have heard of is "dinubuk". I am not joking btw- this is an exotic dish prepared in cebu, philippines.
BTW- "dinubuk" means "to rot" in the vernacular
preparation:
1) catch fish
2) wrap said fish (ungutted and uncleaned) in banana leaves
3) hang in a dry place
4) wait till worms come out
5) unwrap rotten fish, and serve...
Heres another one :
The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the UK Midlands faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain. Brawn is an English term for "head cheese" or the collection of meat and tissue found on an animal's skull (typically a pig) that is chilled and set in gelatin.
Iceland has its own version of both haggis, and brawn. The Icelandic haggis called "slátur" (Slaughter) is made in two versions "Blódmör" (Bloodlard); a sheepstomach stuffed with a mixture of sheeps blood, rolled oats and cut up bits of bits of sheeps fat, and "lifrarpylsa" (liver sausage) which consists of sheep stomach stuffed with a mixture of ground lamb's liver, rolled oats and cut up bits of sheep. The Icelandic brawn "Svid" is made from singed sheep heads and it is eaten either hot or cold off the bone or set in gelatin.
In Denmark a dish similar to haggis is called "Blodpølse" (blood sausage) and head cheese in Denmark is called "Sylte" and is made from pigs heads.
In Romania there is a dish similar to haggis called drob, which is served on Easter. Also, Romanian peasants make a kind of traditional sausages from pork offal, caled caltabos. Also, a popular dish called ciorba de burta is similar to Shkembe chorba (from Turkish işkembe çorbası).
In Greece (and similarly in Turkey), splinantero consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is kokoretsi (from Turkish kokoreç): pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion. The kokoretsi is then roasted over coal fire. It is a traditional dish for Easter. Another traditional Easter food is mageiritsa: a soup made with lamb offal and lettuce in a white sauce. Tzigerosarmas (from Turkish ciğer sarması, meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices to improve the taste.
In Bulgaria, Republic of Macedonia and Turkey, Shkembe chorba is a widespread soup variety made from tripe.
In Italy consumption of entrails and internal organs is quite widespread, among the most popular preparations are fried or stewed brain, boiled intestines (Trippa), often served with tomato sauce, lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley sauce and chili, liver (stir-fried with onions, roasted), kidneys, heart and coronaries (coratella or animelle), head, eyes, testicles of pig, several preparations are based on chicken entrails. In Sicily, many enjoy a type of sandwich called "pani ca meusa", or bread with spleen and caciocavallo cheese. In Brooklyn, New York, where it is also commonly eaten, it goes by the name of Vastedda.
In Spain the visceral organs are used in many traditional dishes but their use is falling out of favor with the younger generations. Among traditional dishes are callos (cows intestines, very traditional in Madrid and Asturias), liver (often prepared with onion), kidneys (often prepared with Sherry wine), brains,criadillas (bull's testicles) and cow's tongue.
In the French city of Marseille pig's trotters and a package of pig tripe are a traditional food under the name "pieds et paquets".
so it may be very difficult for any person to make a truly impartial disgusting food list.....
ANOTHER GEM:
Bee Larvae is eaten in China and Japan (where it is called hachinoko). Hachinoko became popular years ago when country people, deprived of fish and meats, turned to other wildlife in search of protein. The larvae are cooked in soy sauce and sugar and taste mildly sweet with a crumbly texture. These days, it is mainly a nostalgia item at parties. It makes a grand entrance in the festivities, and the older folks grin with expectation. The actual task of eating hachinoko, however, is not nearly so exciting.
YUMMY YUMMY, HERES SOME MORE:
Rats are surprisingly common food in some parts of the world. In North Korea they are eaten because there is often little else to eat in the villages. They are generally field rats rather than the city rats that most of us are familiar with. They are described as being tough and stringly with a taste like chicken (surprise!) Recently Reuters had this to say:
Live rats are being trucked from central China, suffering a plague of a reported 2 billion rodents displaced by a flooded lake, to the south to end up in restaurant dishes, Chinese media reported.
NOW THEY ARE MAKING ME HUNGRY:
Caterpilla Fungus is a species of parasitic fungus that grows on insect larvae. The fungus invades the body of the Thitarodes caterpillars, eventually killing and mummifying it. The dark brown to black fruiting body (or mushroom) emerges from the ground in spring or early summer, always growing out of the forehead of the caterpillar. The fungus is commonly used as a Chinese or Tibetan medicine where it is used as an aphrodisiac and as a treatment for a variety of ailments, from fatigue to cancer. It is also served in soup (as you can see in the image above).
BEFORE YOUR MORNING ROUTINE, A FRESH , HOT CUP OF THIS:
There is no beating around the bush on this one - Kopi Luwak are coffee beans that come from Civet (a cat sized mamal) poo. The animals gorge on only the finest the ripe berries, and excrete the partially-digested beans, which are then harvested for sale. Kopi Luwak is the most expensive coffee in the world, selling for between $120 and $600 USD per pound, and is sold mainly in Japan and United States, but it is increasingly becoming available elsewhere. The beans are washed, and given only a light roast so as to not destroy the complex flavors that develop through the process.
JESUS CHRIST, "COMPLEX FLAVORS"?!?!? Did'nt realize fecal matter was a sensation and flavor to be savored and appreciated...., ..jesus.....
OH, MAN, NOW I'M GETTING MY KEYS AND HEADIN OUT THE DOOR:
I live in Sweden and we eat some fairly disgusting things - though not nearly as disgusting as this list. We eat surströmming, which loosely translated means "sour herring." It is herring that is left to rot. The taste is very, very, very salty and it is usually eaten with strong schnapps (alcohol). The taste is awful, but the really horrible part of the experience is opening the can: the smell hits you like a baseball bat to the face.
We also eat blodpudding (blood pudding) which is similar to blood sausage or black sausage from the UK, I believe. It is pigs blood with flour and spices. You slice it and fry it in butter then serve it with lingonberries (Swedish cranberries). I think it is delicious and we eat it all the time!
Remind me to start a website for creative ways to ALWAYS have your homemade sack lunch available and ready whether going out on errands or traveling abroad.
The 13 th Warriior
When war or bad times happen to a culture, survival is number 1.
But after the bad times are over, people "accept" THAT as being their culture, which is not.
Those dudes that got stuck in the himalayan mountains or something that ended up eating the dead people to survive, should that now be their culture?
Ridiculous.
Your culture survived and adapted to horrenduous human conditions, but what you did to survive is NOT your culture or who you are and what so-called culture is and its definition.
If there was a war in a desert and you are a refugee fleeing, and to conserve any water you have or find, use a survival technique to distill your urine using solar distillation, and you and your family, and your families family, and on and on for 7 or more generations did that, is that NOW your culture?
Is this now some "delicacy"?
We have become a slave to what others define us to be or say we should be or what we should embrace.
"Embrace your culture"....sure, but what is it TRUELY?
Then we start wars and fights over this "culture". Ridiculous.
Heres a gem :
so far, the most digusting food I have heard of is "dinubuk". I am not joking btw- this is an exotic dish prepared in cebu, philippines.
BTW- "dinubuk" means "to rot" in the vernacular
preparation:
1) catch fish
2) wrap said fish (ungutted and uncleaned) in banana leaves
3) hang in a dry place
4) wait till worms come out
5) unwrap rotten fish, and serve...
Heres another one :
The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the UK Midlands faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul. Steak and kidney pie (typically featuring veal or beef kidneys) is widely known and enjoyed in Britain. Brawn is an English term for "head cheese" or the collection of meat and tissue found on an animal's skull (typically a pig) that is chilled and set in gelatin.
Iceland has its own version of both haggis, and brawn. The Icelandic haggis called "slátur" (Slaughter) is made in two versions "Blódmör" (Bloodlard); a sheepstomach stuffed with a mixture of sheeps blood, rolled oats and cut up bits of bits of sheeps fat, and "lifrarpylsa" (liver sausage) which consists of sheep stomach stuffed with a mixture of ground lamb's liver, rolled oats and cut up bits of sheep. The Icelandic brawn "Svid" is made from singed sheep heads and it is eaten either hot or cold off the bone or set in gelatin.
In Denmark a dish similar to haggis is called "Blodpølse" (blood sausage) and head cheese in Denmark is called "Sylte" and is made from pigs heads.
In Romania there is a dish similar to haggis called drob, which is served on Easter. Also, Romanian peasants make a kind of traditional sausages from pork offal, caled caltabos. Also, a popular dish called ciorba de burta is similar to Shkembe chorba (from Turkish işkembe çorbası).
In Greece (and similarly in Turkey), splinantero consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is kokoretsi (from Turkish kokoreç): pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion. The kokoretsi is then roasted over coal fire. It is a traditional dish for Easter. Another traditional Easter food is mageiritsa: a soup made with lamb offal and lettuce in a white sauce. Tzigerosarmas (from Turkish ciğer sarması, meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices to improve the taste.
In Bulgaria, Republic of Macedonia and Turkey, Shkembe chorba is a widespread soup variety made from tripe.
In Italy consumption of entrails and internal organs is quite widespread, among the most popular preparations are fried or stewed brain, boiled intestines (Trippa), often served with tomato sauce, lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley sauce and chili, liver (stir-fried with onions, roasted), kidneys, heart and coronaries (coratella or animelle), head, eyes, testicles of pig, several preparations are based on chicken entrails. In Sicily, many enjoy a type of sandwich called "pani ca meusa", or bread with spleen and caciocavallo cheese. In Brooklyn, New York, where it is also commonly eaten, it goes by the name of Vastedda.
In Spain the visceral organs are used in many traditional dishes but their use is falling out of favor with the younger generations. Among traditional dishes are callos (cows intestines, very traditional in Madrid and Asturias), liver (often prepared with onion), kidneys (often prepared with Sherry wine), brains,criadillas (bull's testicles) and cow's tongue.
In the French city of Marseille pig's trotters and a package of pig tripe are a traditional food under the name "pieds et paquets".
so it may be very difficult for any person to make a truly impartial disgusting food list.....
ANOTHER GEM:
Bee Larvae is eaten in China and Japan (where it is called hachinoko). Hachinoko became popular years ago when country people, deprived of fish and meats, turned to other wildlife in search of protein. The larvae are cooked in soy sauce and sugar and taste mildly sweet with a crumbly texture. These days, it is mainly a nostalgia item at parties. It makes a grand entrance in the festivities, and the older folks grin with expectation. The actual task of eating hachinoko, however, is not nearly so exciting.
YUMMY YUMMY, HERES SOME MORE:
Rats are surprisingly common food in some parts of the world. In North Korea they are eaten because there is often little else to eat in the villages. They are generally field rats rather than the city rats that most of us are familiar with. They are described as being tough and stringly with a taste like chicken (surprise!) Recently Reuters had this to say:
Live rats are being trucked from central China, suffering a plague of a reported 2 billion rodents displaced by a flooded lake, to the south to end up in restaurant dishes, Chinese media reported.
NOW THEY ARE MAKING ME HUNGRY:
Caterpilla Fungus is a species of parasitic fungus that grows on insect larvae. The fungus invades the body of the Thitarodes caterpillars, eventually killing and mummifying it. The dark brown to black fruiting body (or mushroom) emerges from the ground in spring or early summer, always growing out of the forehead of the caterpillar. The fungus is commonly used as a Chinese or Tibetan medicine where it is used as an aphrodisiac and as a treatment for a variety of ailments, from fatigue to cancer. It is also served in soup (as you can see in the image above).
BEFORE YOUR MORNING ROUTINE, A FRESH , HOT CUP OF THIS:
There is no beating around the bush on this one - Kopi Luwak are coffee beans that come from Civet (a cat sized mamal) poo. The animals gorge on only the finest the ripe berries, and excrete the partially-digested beans, which are then harvested for sale. Kopi Luwak is the most expensive coffee in the world, selling for between $120 and $600 USD per pound, and is sold mainly in Japan and United States, but it is increasingly becoming available elsewhere. The beans are washed, and given only a light roast so as to not destroy the complex flavors that develop through the process.
JESUS CHRIST, "COMPLEX FLAVORS"?!?!? Did'nt realize fecal matter was a sensation and flavor to be savored and appreciated...., ..jesus.....
OH, MAN, NOW I'M GETTING MY KEYS AND HEADIN OUT THE DOOR:
I live in Sweden and we eat some fairly disgusting things - though not nearly as disgusting as this list. We eat surströmming, which loosely translated means "sour herring." It is herring that is left to rot. The taste is very, very, very salty and it is usually eaten with strong schnapps (alcohol). The taste is awful, but the really horrible part of the experience is opening the can: the smell hits you like a baseball bat to the face.
We also eat blodpudding (blood pudding) which is similar to blood sausage or black sausage from the UK, I believe. It is pigs blood with flour and spices. You slice it and fry it in butter then serve it with lingonberries (Swedish cranberries). I think it is delicious and we eat it all the time!
Remind me to start a website for creative ways to ALWAYS have your homemade sack lunch available and ready whether going out on errands or traveling abroad.
The 13 th Warriior
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The 13th Warrior -
Thanks
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