Top "tasteless" delicacies in the world

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Top "tasteless" delicacies in the world
Top "tasteless" delicacies in the world
Anonim

The most unappetizing delicacies in the world are a hundred-year-old egg, eggs boiled in boys' urine - tunzidan, smelly fish heads, cheese with live worms - kasu marzu, black ivory coffee, edible bird nests.

rotten eggs

Centenary egg

Fortunately, this dish has not been cooked for a hundred years, but for several months, but this does not add to its attractiveness. It is impossible to imagine not only the taste of this dish - probably, even the smell of it is difficult for most people to tolerate. Indeed, in the "cooking process" the yolk of duck, chicken or quail eggs becomes repulsive dark green and creamy, and the protein turns brown, becoming translucent like amber. The egg itself exudes the smell of ammonia and sulfur.

To make a century-old egg, you'll need a mixture of alkaline clay, wood ash, quicklime, and sea salt. Using rubber gloves, coat each raw egg with this mixture, then roll in the rice hulls. Place the eggs in covered jars or tight baskets and store for several months until the mixture is completely solid. After that, voila! - the eggs are ready. All that remains is to clean it.

It is believed that this method of preparing eggs appeared due to the need for their storage, about 600 years ago in the Hunan province during the reign of the Ming dynasty (1368-1662).

Bird nests

Do not be surprised, the Chinese eat such and such, and at a high price. Edible bird nests are considered one of the most expensive animal products, and they cost an average of $ 2,500 per kilogram in Asian countries! The nest builders are, first of all, the swifts Aerodramus fuciphagus and Aerodramus maximus, which make them from their own saliva. The latter is rich in calcium, magnesium, potassium and iron, so nests are considered a good way to improve digestion, increase libido and concentration, as well as have a beneficial effect on the human immune system as a whole. The most expensive, red nests, costing 10 thousand dollars per kilogram, are collected only in limestone caves in Thailand. Nests have been eaten in China for over 400 years, most commonly added to soup, but also cooked with rice, egg pie and other desserts.

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Black ivory

This is a type of coffee. And he got on our list because he "prepares" … in the stomach of an elephant. First, the animals eat the berries of Arabian coffee, which, once in the elephant's stomach, are broken down under the influence of stomach acid. All this gives the future coffee a "specific taste". After 15-17 hours, the berries come out along with feces, which are collected, cleaned and sold.

It should be noted that the "black ivory" coffee is one of the most expensive in the world, the price per kilogram is on average $ 1100. It is produced by one and only Thai company - Black Ivory Coffee Company Ltd., and only twenty elephants are involved in the "production" of the drink. Among other things, its high cost is due to the fact that from 33 kilograms of coffee berries only 1 kilogram of "black ivory" is obtained, since most of the berries are ground by elephants, and the feces themselves are very difficult to find in the grass.

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Kasu marzu

It is not known which is worse: sip a cup of coffee "from under an elephant" or eat a piece of cheese with live larvae of flies. Certainly, the creators of the traditional Sardinian cheese casu marzu Giovanni Gabbas and Andrew Zimmern would consider such a comparison an insult. They call the taste of their cheese "very ammoniated", because when it gets into the mouth, it burns the tongue, and the aftertaste from it lasts up to several hours. But the memories of such a meal remain, probably for life.Cheese is prepared like this: first, part of the crust is removed from the sheep's cheese so that the cheese fly can lay eggs in it, and the hatched larvae can easily move inside the cheese, then they just wait until the cheese is "saturated" with acid from the digestive system of the larvae. By the time the cheese is ready - there will be thousands of larvae in it - it will begin to "cry": a liquid will begin to flow out of the delicacy, which is called lagrima (translated from Latin "tear"). The larvae themselves are translucent worms about 8 mm in length, which are able to … jump. For example, if you disturb them by cutting off a piece of cheese, they can jump up to 15 cm. Some people eat casu marzu, first cleaning it of the larvae (it is not very clear, however, how to choose them, because they are simply teeming in the cheese!), And some eat right with them, while eating red wine and dipped Sardinian flatbread.

Other varieties of European cheese are prepared using a similar technology, for example, German cheese Milbenk? Se and French cheese Mimolette, which are produced using live cheese mites.

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Tongzidan

Another traditional "delicacy" from the Chinese (Zhejiang province) is eggs boiled in the urine of boys who have not reached puberty (under the age of 10). It is said that the tungzidan producers take it - oh gods! - in the toilets of local schools, after which eggs are soaked and boiled in it. After the shell cracks, reduce the fire and continue to cook. The entire cooking process takes almost a whole day. These eggs cost twice as much as regular eggs, and locals believe that eating them lowers body temperature and improves blood circulation in the body. Most doctors, however, agree that urine does not have any beneficial effect on the body, since it is a "waste" and does not contain anything useful. All this, however, did not prevent the recognition of Tuntszydan as an intangible cultural heritage of Zhejiang province in 2008.

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Smelly heads

The tradition of preserving food by fermentation (fermentation) was popular before modern storage methods appeared. But some peoples still continue it - for example, the Yuits, the indigenous peoples of the western and southwestern regions of Alaska and the Far East of Russia. They ferment whitefish heads. The heads, and sometimes the intestines of the fish, are placed in wooden barrels, covered with burlap and buried in the ground for a week. You can recognize a "finished" head by the specific smell of rot, for which this "dish" got its name: "smelly heads".

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