- Food and Cooking
Weirdest Food From Around The World
This dish is found in the Middle East, East Europe, and Turkey. It is a dish of boiled cow or sheep's feet and/or head, although other cow parts, such as the brain, head, and stomach may also be used.
The feet are depilated, cleaned, kept in cold water in order to get rid of the bad smell, and boiled in water all night long until the water has become a thick broth and the meat has separated from the bones. At this stage, there is no addition of salt or other spices. The dish is served hot. One may add salt, garlic, lemon juice, or vinegar according to one's tastes. Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress.
It is a traditional dish in Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Iran, Iraq, Mongolia, and Turkey.
This was once a winter comfort food for these countries, but now they are considered a delicacy.
is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich smell and fishy taste.
The traditional method is by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in the gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. This allows the poisonous fluids to be drained out of the meat, therefore making it safe to eat. The fermenting process takes 6-12 weeks, depending on the season. Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period, a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving.
It has been said that this is the "single worst, most disgusting and terrible tasting thing I have ever eaten".
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
This process turns the yolk into a dark green to gray color, with a creamy consistency and has a strong flavor due to the amounts of hydrogen sulfide and ammonia that is present. The rest of the egg becomes a dark brown, translucent jelly with a salty flavor.
Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.
In some countries, grasshoppers are used as food. In southern Mexico, grasshoppers are eaten in a variety of dishes, such as in tortillas with chili sauce. Grasshoppers are served on skewers in some Chinese food markets, like the Donghuamen Night Market.
In Thailand, they season the grasshoppers with salt, pepper powder and chili, and fry them in a big wok. It has been said that they taste like hollow popcorn skin.
Fried grasshoppers are eaten in the Gunung Kidul Regency, Yogyakarta, Java in Indonesia.
In Native America, the Ohlone people burned grassland to herd grasshoppers into pits where they could be collected as food.
This is a delicacy in Cambodia. In the town of Skuon in Cambodia, the vending of fried spiders is a popular attraction.
The spiders are bred in holes in the ground in villages north of Skuon, or foraged for in nearby forestland, and fried in oil. It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule when food was in short supply.