What are the only crazy and extreme varieties of food and delicacies not eaten by people from different countries in the world. Today we want to tell you about some of them. We promise you will not soon forget about this.
Attention! The content of this article is not recommended reading especially impressionable and those who have recently had Breakfast.
A century egg is an ingredient used in Chinese cooking, added to salads and other sophisticated dishes. During its preparation the yolk of a duck, chicken or quail eggs becomes dark green or gray, acquires a creamy consistency, the smell of ammonia and sulfur. At the same time protein is usually painted in dark brown color, becomes translucent and look like jelly.
These changes occur due to the intentional increase in the pH of the eggs and moisture content of the sodium. So, according to the traditional way of cooking, first make a mixture of alkaline clay, wood ash, unslaked lime and sea salt. With rubber gloves this mass cover each egg, and then roll in the rice husk. Subsequently, these eggs will be placed in a closed cloth jars or tightly woven baskets, where they will be stored for many months, until the mass completely solidifies. When that happens, the century-old eggs will be removed from the masses, and they will be ready to eat.
It is believed that the century-old method of cooking eggs originated from zoneabdomen to store eggs. According to some, an unusual recipe came about 600 years ago in Hunan during the Ming dynasty (1368 — 1662 gg).
Interestingly, some century-old eggs after cooking, acquire a yellowish pattern on the protein, which is similar to tree branches.
Edible bird nests are among the most expensive animal products, which are now on average cost $ 2,500 per kg in Asia. The nest, which is build primarily Swifts Aerodramus fuciphagus and Aerodramus maximus.
These birds make their nests out of saliva liquid in the form of small cups that attach to the walls of the caves. Saliva that serves as a building material, is rich in calcium, iron, potassium and magnesium. And therefore, believed to be edible nests (especially red ones) improve digestion, increase libido, concentration and overall have a beneficial effect on the immune system.
Today, Hong Kong and USA are the largest importers of these nests. For example, in Hong Kong a bowl of soup with bird’s nest costs $ 30-100, a kilogram of white nest can cost $ 2000 a kilo of red — $ 10 000. Last, the most expensive nest, collected only in limestone caves on the Islands in Thailand.
Edible nests are used in Chinese cooking for over 400 years, most often as an ingredient in soup. However, they also cook with rice, add in egg pie and other desserts.
“Black ivory”. This is the kind of coffee that is made in Northern Thailand by the company Black Ivory Coffee Company Ltd. The feature of this coffee is that it is “cooked” in the stomach of the elephant. For example, elephants consume the berries of coffee Arabica, which, falling into the stomach of animals, are influenced by gastric acid. She breaks down proteins coffee and gives it a specific taste. Through 15-70 hours coffee goes along with the feces of an elephant, after which it is collected, to clean and prepare for sale.
In the preparation of this coffee has about 20 elephants from the Fund Golden Triangle Asian Elephant Foundation. The finished coffee goes into a company Black Ivory Coffee Company Ltd, which is 8% of the profits from these sales pays into the Fund.
Moreover, it is important to note that this kind of coffee is one of the most expensive in the world today. Its price is on average $ 1100 per kilogram. The high price of this coffee is composed of a number of factors including the presence of appetite in elephants and a large number of coffee cherries needed to produce “black ivory”. Thus, 33 kilograms of coffee berries obtained only 1 kilogram “black ivory”, as most of berries is fragmented during chewing the elephant, and also because the berries are released with faeces, it is extremely difficult to find in the grass. According to veterinary research, coffee berries do not have a detrimental effect on the elephants, since caffeine is simply not absorbed in the stomach.
KAFU Marco. This traditional Sardinian sheep milk cheese is special because it contains live insect larvae. The creators of this cheese, Giovanni Gabbas and Andrew Zimmern, call his taste “very ammoniated” because, once in the mouth, the cheese will burn your tongue. He also leaves a peculiar aftertaste that lasts for hours.
Cooking cacu Marcu begin with, take off a piece of crust with goat cheese to cheese skippers were able to postpone on the eggs and hatched larvae easily eat my way inside of cheese. Acid from the digestive system of the larvae breaks down fats, and the cheese becomes very soft. By the time the cheese is ready for consumption it will contain thousands of these maggots. Also from ready cacu Marco begins to flow the liquid — lagrima, which translated from Latin means “tear”.
Usually the larvae that settled in the cheese, are white, translucent worms about 8 mm in length. If they feel threatened (for example, to cut a piece of cheese), they can jump to a distance of 15 centimeters. Some people eat cacu Marco together with these larvae, while others clean them before use.
KAFU Marco eat, usually with moistened Sardinian flatbread (pane carasau) and a strong red wine.
Interestingly, in addition to cacu Marco in Europe there are other varieties of cheese with maggots. For example, goat cheese with cheese fly larvae, aged in white wine with grapes and honey. There are also German cheese Milbenkäse and French Mimolette cheese prepared with live cheese mites.
Tuntszyan is a traditional specialty from the Chinese province of Zhejiang, which are eggs cooked in boys urine.
Every year the producers of tuntszyan collect the urine of boys under the age of sexual maturity (approximately 10 years), from the toilets of schools. Then soaked and boiled eggs in it. When the shell cracks, the egg already cooked on the slow fire. The preparation of tuntszyan usually takes all day. By the way, these eggs are worth twice as regular eggs.
Residents of Zhejiang province believe that tuntszyan lowers body temperature and improves blood circulation in the body. However, some doctors believe that the urine has no useful properties because it is merely a waste of the human body.
Interestingly, in 2008, tuntszyan was recognized as an intangible cultural heritage of Zhejiang province.
“Smelly head” (Stinkheads). Before modern methods of preserving food fresh, there was a fermentation (fermentation). So, many peoples with the help of this method prevented the ability of microbes to spoil the fish. This was due to the increase in acid in the tissues of fish, causing the bacteria had stopped multiplying, and, as a result, was able to maintain a food suitable for consumption.
In our days there are many other methods of preserving fish, but some people continue to ferment it. For example, wity, indigenous peoples of the Western and South-Western regions of Alaska and the Russian Far East, fermented whitefish heads, fish from the salmon family. For this they put fish heads, and sometimes guts in a wooden barrel, cover it with burlap and buried in the ground for approximately one week.
Prepared whitefish heads have a peculiar putrid smell, for which he received the name “smelly head”.