Posted on 11/24/2021 3:27:04 PM PST by nickcarraway
Surströmming
Some can't bring themselves to take a single bite. Due to the putrid stench, manufacturers advise that cans of Surströmming should only be opened underwater. The stinking Swedish fish ferments for weeks — a process that continues in the can, which bulges noticeably on the supermarket shelve. Allegedly, some airlines even prohibit the rotten fish on planes due to the risk of explosion.
Hákarl
The Greenland shark can grow up to 400 years old. Unless it ends up as hákarl on a plate. While the shark's meat is actually poisonous when fresh, it becomes edible if you bury it or let it rot in a box for weeks. Dubbed by some the worst tasting food in the world, hákarl has a rubbery consistency and an ammonia-like flavor. It's a traditional specialty in Iceland.
Bull testicles
Once they were a delicacy in Central Europe, but today bull testicles are only savored by experimental gourmands and very rarely appear on menus — or as in this photo, hidden in a salad. Which might be a pity, as connoisseurs describe the dish's very delicate consistency and a subtle nutty taste. In addition, bull testicles (known as Rocky Mountain oysters in the US) are rumored to boost libido.
Labskaus
The ingredients of this mariner's dish from Northern Germany are harmless: potatoes, beetroot, meat and fish. But after they are put through a meat grinder, it comes out looking like someone has just been sick. Labskaus is therefore often hidden under a fried egg. The specialty was born out of necessity — as sailors once lost their teeth due to vitamin deficiencies, their food had to be pureed.
Maggots cheese
A specialty on the Italian island of Sardinia, where it's known as Casu Marzu or "rotten cheese," flies lay eggs in the immature sheep's cheese before it becomes infested with live larvae, or maggots — which gives the cheese its incomparable taste. Though the delicacy is officially banned in the EU, many Sardinians do not want to give up this uniquely putrid pecorino cheese.
I’ll stick with Spam thanks.
My Scottish buddy has a can of Haggis in his pantry, though I suspect it is only for decoration
In this country, we have mountain oysters, a boneless meat dish. I’ve seen them for sale at the Eastern Market in Washington, DC.
I like Haggis. I also like Saumagen (sow’s stomach), a delicacy from the Rheinpfalz region of Germany.
I get the sense that people ate such things when the only other choice was starvation. Then their grandchildren thought it as traditional, so now they’re stuck with it.
Floured and deep fried... great food... Rocky Mountain oysters.
Floured and deep fried... great food... Rocky Mountain oysters.
“While the shark’s meat is actually poisonous when fresh, it becomes edible if you bury it or let it rot in a box for weeks.”
I wonder how and why someone figured that one out. I generously give my portion of that delicacy, for all time, to whomever wants it.
Uh, no thanks. What about lutefisk?
It’s not maggots in the food! Just fly eggs.
I’ll take a raincheck,thanks!
Back in the early 60s I remember some old-timers at the pizzeria enjoying the maggot cheese. Back before the government nannies banned it.
Imagine European cuisine without tomatoes, potatoes, beans, maize, squash, chilli, cocoa, avocados, peanuts, etc.
Precolumbian red sauce was made of anchovies and garlic. Yikes! (The Romans called it “garum”).
“No anchovies, please!” (any J. Geils fans here?)
“In addition, bull testicles (known as Rocky Mountain oysters in the US) are rumored to boost libido.”
Of cows.
I don't know either but I'm sure they first fed it to Mikey
Before refrigeration there were a lot of disgusting foods. My father grew up with salt cod which was more salt than fish. For him it was a comfort food and he wanted us kids to like it as much as he did. Blegh! As kids we still buried tins of milk in the yard to keep it cool(ish) and when it curdled, dad would make cottage cheese. Smoke houses and root cellars were kinda scarry.
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