No. 1. Balut
Re: The Philippines.
It’s a duck egg, the embryo in which already acquired the feathers and the beak is raised and then it is cooked. They say that bones are particularly nice crunch. Eat it in Cambodia.
No. 2. Pacha
Just boiled sheep’s head.
No. 3. Wine from pups
This traditional health drink in China and Korea, the taste of it, say, kerosene. Little pups, still blind, are in the bottles of rice wine. Touching.
No. 4. Lutefisk
After the infected cheese, this dish is comforting clean. Even too.
It’s cod soaked in an alkaline solution to such an extent that the fillets could corrode silverware.
In principle, the alkali is used for pipe cleaning, weeding, burning the horns of a cow, and so on, but some argue that lutefisk edible. Continue reading
Even among the wealthy gourmets of the highest demand simple food – eggs, meat, dumplings, mushrooms, cheese. All the nuances that add to the price, seemingly ordinary food a few zeros. In honor of the exotic, a beautiful legend and hard work.
One of the most exquisite of delicacies is Beluga caviar Almas (translated from the Iranian – “diamond”). It is an unusual white color at a price of 20 000 euros per kilo. It is obtained from the rare sturgeon-albinos caught in the Caspian sea, at the age of twenty years. In fashionable restaurants around the world caviar imports from Iran in designer jars of pure gold. It is served usually with toast and butter.
The most expensive dumplings in the world – $ 2,500 per portion, served in new York restaurant “Golden gates”, where regulars are Russian emigrants. Includes traditional beef, pork, salmon, as well as the original Supplement cancer fish-torch, which lives deep in the Atlantic ocean. Thanks to this ingredient dumplings acquire a peculiar bluish tinge, which, however, does not reduce their rare taste of dignity. Continue reading
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. Continue reading