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Wonderful Food Delicacies From Around The World

Updated on November 29, 2013

Birds Nest Soup

Birds Nest Soup
Birds Nest Soup

A popular dish in China; remarkably a real birds nest is used in this culinary delight. The swifts nest to be precise. Quite the delicacy due to a low harvest of (nests) only a few times a year. The swifts make their nest primarily from saliva. Their delicate handy work makes this one of the most expensive chinese dishes; albeit nutritious and with aphrodisiac qualities to boot. Birds nest soup comes in at the bargain price of an average 30 dollars a bowl.


Sheep brains are the most commonly sort after brains due to their soft, creamy texture. Sheep brains are a worldwide favorite dish. The brains need to be soaked before cooking, and the water regularly changed. The membrane must be removed and the brains are then poached in a liquid of water and vinegar. Traditionally, the brains are then fried and served.

Cheese By Another Name

Head Cheese
Head Cheese

Head cheese or blood tongue, is a popular dish with the German folk. Although the dish is called head cheese, the dish itself has got nothing whatsoever to do with cheese. This particular German delicacy is actually meat pieces surrounded in a jelly like substance. A little like a luncheon meat. Blood tongue consists of a mixture of pigs blood, fat, bread crumb, oatmeal and seasoning.

When prepared, slice into slivers and serve with a good old German beer (I hope) to help wash all that jelly down. Gulp!

Cocks Combs

A traditional Italian surprise: a whole chicken and nothing but the chicken is consumed including the lovely red crown perched on the top of their heads. Wash, blanch and soak the comb. When this stage has been completed add the red comb to a casserole, stew or soup. Make a chicken and comb sandwich or whatever you fancy. Personally, this particular delicacy is a little on the frogs legs barometer for my taste.

France And Flavor

Foie gras, or fat liver: a delicacy that the French proudly state belongs to their gastronomical cultural heritage. Force feeding of a duck or goose results in an over sized liver. The texture is soft and rich; the flavor, delicate and buttery. The liver is sold whole to serve as a main dish or as an accompaniment to another main dish. The liver can also be made into a mousse or soft textured paté.

Frogs legs, a little less popular than bygone years due to a lack of frogs (nothing to with eating them all, I presume) although the French do import frogs to substiane this dish. A typically traditional dish consists of the legs being fried in butter and garlic. A more modern approach to cooking frogs legs includes bread crumbing and deep frying, similar to calamari.

These days frogs legs dishes are more commonly found among the local french people cooking at home for their families. A healthy alternative to your regular meat choice, with only 70 calories for every 4 ounces. Frogs legs taste similar to chicken, albeit a little green about the giles. Another dish best served me thinks with a glass of alcohol. In France that would be a glass of vino.



The famous Haggis from the scottish highlands is a hearty dish made from the heart, liver and lungs of a sheep (mostly) combined with onion, cereals, fat and seasoning. The mixture is then stuffed into the stomach lining (removed from the sheep) and boiled for a few hours till tender. The best part is the wee dram (a shot of whisky) traditionally served with the dish. Another side dish often served with Haggis, although not alcoholic is "neeps & tatties" (swede and potato).

Scabbard Fish

The scabbard fish, so called as the body of the fish is like a scabbard. This slippery guy is a little lacking in the looks department, sporting big bulging eyes and razor sharp teeth. He enjoys the waters of Madeira. A predator that can weigh between 2 to 3 kilos. He provides the Maderian people with succulent white meat; usually shallow fried and traditional served with banana. The eggs from the scabbard fish are often enjoyed in their natural state. However more modern restaurants will serve the eggs deep fried with a squeeze of lemon. The black eel type fish is a true delicacy. Found only in Madeira and Japan.



The Hairy Bikers

A world wide commodity. Tripe is the stomach or parts of the stomach from a cow, sheep, goat, pig or deer. Traditionally served in Europe. Tripe is very simply prepared; wash and boil. Eat with a little salt and pepper or add to any one pot dish: stew or a casserole. Tripe is very popular in parts of England, especially with the golden oldies and is still enjoyed today.

Trotters or pigs feet are also very popular in England. Another easy dish to prepare; wash and boil the feet till tender (the skin and meat should be intact and not falling off). Many moons ago, trotters were a real treat and served for special celebrations and occasions. Pigs feet are rich in protein, so a good food source.

All I can say is thank god for new moons and angora jumpers...


Admittedly it has come to my attention that most of the dishes mentioned seem to be supported by an alcoholic beverage of some degree. This does leave me wondering about the actual taste of the delicacies although the urge to participate in a tasting couldn't be further from my mind. Ham and cheese toastie anyone?


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    • Faybe Bay profile image

      Faye Constantino 

      8 years ago from Florida

      Dude you make "Bad" food sound good. I hate to say I would have never tried any before but if I'm ever in your neck of the woods you're cooking. I'll try it.


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