A variety of poisonous tarantula "a-ping" the size of a human palm in this country is considered a delicacy snack. The spider is rolled in flour, seasoned with spices and fried in deep fat. Before you start cooking, the chef removes poisonous fangs. However, if the chef just recently started cooking this dish, then there is a risk that, due to inexperience, the spider on the plate will still be poisonous.The appearance of this dish is associated with the years of the Khmer Rouge rule, when, due to a shortage of food, people were forced to literally switch to pasture.
This delicacy is made from pecorino sardo cheese. The head of the cheese is placed in a suitable place so that the cheese flies can lay eggs in it. They hatch from the larvae that eat cheese and secrete special enzymes that create a sticky consistency from the milk components. Worms are given free rein for several months, until the cheese reaches a condition and begins to exude an appropriate smell. It is fed directly from the larvae, which sometimes jump 10-15 cm, which is why it is recommended to cover your eyes during the tasting.
The poetic name "Songhua" hides blue-black eggs with a greenish yolk. To get such a “stuffing”, a duck egg is left for several months in a mixture of clay, ash, salt, lime and other, known Chinese fertilizers to some Chinese, wrapping everything in rice straw and putting it in a basket. The resulting delicacy is cut, seasoned with garlic and sesame oil and eaten.
Swedish delicacy is nothing like canned pickled herring with a sharp, unpleasant smell. They catch fish, remove their heads and entrails and put them in a barrel with a brine for a couple of months. During this time, the enzymes of fish and bacteria form propionic, butyric and acetic acids and hydrogen sulfide, which gives the fish an unforgettable "flavor". After aging in barrels, the fish is transferred to banks. At the same time, the fermentation process does not stop, because of which the bank becomes “explosive”. With such a souvenir, Air France and British Airways are not taken on board, since airlines have equated this herring with explosives.
For the preparation of the national Mexican dish, eggs of black lymetopumine ants are used. The mixture of eggs resembles cottage cheese in consistency, making it ideal for stuffing local tortillas. They say that to taste the eggs are like butter with the addition of nuts. Therefore, tourists who often buy cakes, unaware of anything, are eating eggs of lyme-pumous ants.
Since there is not a lot of meat in mice, they are mostly cooked whole - along with the wings and the head. Mice are fried in a pan or on an open fire.After heat treatment, the mouse has a smell that the cook masks with spices and spices. Another cooking option is stews. In this case, the bat cut off the head and wings and decant the blood. It is served in a glass with a dish.
Where: Norway, Sweden
Dried fish - molvu, pollock, cod - soaked for three days in an alkaline solution of caustic soda, and then a few more days in water. As a result of this marinating, the fish acquires a jelly-like consistency and a peculiar, sharp smell. Culinary critic Jeffrey Steingarten noted that the taste of fish is not like anything and causes such strong emotions that it literally sends a person into a knockout.
The guinea pig
Where: Peru, Ecuador
Along with other types of meat, the locals eat guinea pigs. The dish is called "Kui." They do nothing special with meat and simply season it with salt, pepper and other seasonings to taste, and then they fry whole together with the head, legs and even teeth on the fire.
The heart, liver and lungs of the sheep are mixed with onions, bacon, oatmeal and spices and stuffed with this mixture of sheep's stomach.It is boiled for several hours, after which it is served with mashed swede and potatoes. The national Scottish dish is usually cooked on January 25th while celebrating the birthday of the poet Robert Burns.
As a delicacy, not all wild pigs are considered, but only a separate part of it. A special treat is considered the back. It is cut off, cleaned from excrement and fried on coals.