The world is truly a diverse place especially when you launch a gustatory exploration of what have become curious ick-factor foods for a modernized, watered-down, American palate. View more at #FactsPediaIn.
All the vital organs of just about any species have been consumed at one time or another and some of them are rich in the best dietary nutrients. Amazonian ants, half-cooked fetal eggs, wriggly worms of all kinds and stages of life, hoofs, beaks, ears, and eyeballs have all been efficiently put to good culinary use. Prep methods are just as enticing: fermenting, pickling, infusing, boiling, blowtorching, decomposing, and simply served live and wriggling.
List of worlds worst foods:
Maggot Cheese – The Most Dangerous Cheese in the world
It’s not one of the easiest of cheeses to get hold of and is doesn’t come cheap especially when you are looking for high quality. On my investigations about the production of maggot infested cheese I came to find out that the most sort after quality of this type of cheese is one that is not actually intentionally made but obtained by a series of natural events.
To example this better, I was told that it is not possible to go a shepherd and order 15 wheels of maggot cheese. Casu Marzu is just one of our Italian food customs that for a number of years was in fact illegal to produce and sell. But this never really stopped the production as it has always been produced and sold on the black market.
Vietnamese Fetal Duck Eggs
Balut takes a top spot by a landslide among the gross egg category, which should include 100-year old eggs. Balut is a fairly common and unassuming street food available in both the Philipines and Vietnam. It has also earned a widespread reputation as one of the all-time grossest ethnic delicacies.
Most of the eggs with which Americans are familiar are unfertilized eggs. The balut, though are fertilized duck eggs, incubated or allowed to grow invitro for a certain length of time, usually a few weeks. Peel back the shell and along with a typical soft-boiled eggy interior is also the small inert body of a fetal duck—small bones, feathers, beak and all, some more developed than others.
Western Whole Sheep’s Head
Smalahove is a Western Norwegian traditional dish made from a sheep’s head, originally eaten before Christmas. It is part of þorramatur, a selection of various traditional Icelandic food that is served as a buffet, particularly at the Þorrablót mid-winter festival. It is used as the basis for sviðasulta (head cheese or brawn, made from bits of svið pressed into gelatinous loaves pickled in whey). Similar dishes can also be found in other Western Nordic countries, such as smalahove in Norway and seyðahøvd on the Faroe Islands.
Most disgusting and Raw seafood. Octopus is exactly as you might imagine: rubbery, chewy and fairly tasteless and some brave adventurers report the suction cups sticking on the way down. Regardless, the dish has been a valued part of Korea’s cuisine for centuries and is considered a vitality enhancer and a health food. At the other end of the spectrum, Korean kimchi is often fermented in jars underground for months and may use brined seafood for seasoning.
Japanese sushi is notorious in the raw realms. Raw octopus is common as is still alive octopus, served straight-up on a plate or in a bowl. Baby octopus (sannakji) may be served cut into bite-sized, still-wriggling pieces, suction cups and all, or slurped squirming, whole
A traditional dish of the Yupik people of southwest Alaska, Stinkheads are fermented fish heads, most often King salmon. It was once customary to place the fish heads and guts in a barell, bury it in the ground and leave them to ferment, before consuming them. In modern times plastic bags and recipients started being used, but due to the high danger of Botulism, stinkheads are now buried stright in the dirt, in special burial pits. After a few weeks, when the salmon heads are all rotten, Stinkheads are ready to be eaten.
Japanese Deadly Fish
One of Japan’s most elite delicacies is also one of the most dangerous dishes you’d ever put in your mouth. The fugu fish is a cute little puffer fish, hardly “most disgusting,” but grossly lethal, certainly. Coursing throughout its vital fish organs is deadly venom—tetrodotoxin– a natural defense system that renders its attackers paralyzed. Ingest enough of this fish’s poison and you’ll go belly-up, too dying a slow death from conscious paralysis and asphyxia.
Currently, no type of anti-venom exists to undo what’s done from fugu poisoning. Regardless of the risk, in Japan’s most luxurious restaurants trained and licensed fugu chefs deftly prepare fugu for high society types, fugu aficionados, and culinary thrill seekers. Chefs adhere to strict preparation, sanitation, storage, and disposal guidelines to minimize risk.
They don’t call it “Outer Mongolia” for nothing. Nomads, sans stainless steel gourmet kitchens, ages ago found more ingenious ways to cook a whole goat, sometimes marmot (but they may have fleas that host bubonic plague, so goat may be a better choice)—from the inside out, after you’ve hung it upside down, bled it and broken its legs.
The stuffing is a bit non-Western, too: smooth hot stones crammed into every cavity imaginable and even up under the leg skin where you would have yanked the broken the bones out. Blowtorch the beast ‘til desired doneness; it can also be roasted over an open fire. That’s authentic Mongolian barbecued meat, Boodog.
Jellied Moose Nose
The ‘jelly’ part makes it sound sweet, like a clear jelly you spread on a nice thick slice of toasted sourdough. But jellied is how the moose nose is prepared, not jelly as in bread spread. This is, after all the cooking is done, a traditional and time-honored Alaskan dish of real sliced moose snout. White meat or dark?
The list could go on AND even more interestingly be drawn from the perspective of someone well outside the American diet. A non-American list of most disgusting “delicacies” would probably begin with the All-American hotdog and a bag of pork rinds: “A ghastly, but clever disguising of cast off animal parts that do nothing for your health or virility.”
Bat Paste and Soup
A dish from Thailand, The bat glue is a magnificent show-stopper, as the strategy includes tossing an entire bat into a water and bubbling it to delicate quality. At that point, it is crushed into glue with herbs, and simply like that, your bat glue is all prepared for you. The bat soup of Palau Islands, a United States Associated State, serves the bat entire in the soup, hide and all, and you can appreciate it while the fuzzy little head gazes at you.
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