Top 10 Most Disgusting Foods
WARNING: This post contains disturbing images.
Round the world today, people of all races and creeds eat some of the most disgusting things you can imagine. This is a list of the ten most disgusting things that people eat.so,here is the list of Top 10 disguisting Foods around the World
10 – Rats
Rats are surprisingly common food in some parts of the world. In North Korea they are eaten because there is often little else to eat in the villages. They are generally field rats rather than the city rats that most of us are familiar with. They are described as being tough and stringly with a taste like chicken (surprise!) Recently Reuters had this to say: Live rats are being trucked from central China, suffering a plague of a reported 2 billion rodents displaced by a flooded lake, to the south to end up in restaurant dishes, Chinese media reported
9 –Bat Paste
Drop live into a pot of boiling water or milk. Roast to desired doneness. Chop and make into paste with Thai herbs and spices. Or when you have an abundance of fruit bats, try this optional Fruit Bat Soup recipe. Bats are part of the native cuisine in Thailand, parts of China, Guam and more, but they are considered notorious disease carriers. You might want to consider dropping them to the bottom of your culinary To-Try list.
8 –Virgin Boy Eggs
Eggs are a staple of nearly every culture. They are delicious, versatile, and full of protein. However, in China, one of their delicacies has a little more: urine. Virgin boy eggs are a delicacy in Dongyang. Each year in the spring, eggs are boiled in the urine of young virgin boys, usually aged ten and under. During the springtime pee-fling, urine is collected from nearly every boy under ten. Buckets are placed in elementary schools across the city, where the boys’ urine is collected. Many people even carry around empty bottles while out in the city to retrieve urine from boys if their parents are willing to allow them to collect it. The boys must be in good health and not be suffering from any illness due to concerns for food safety.
7 –Deadly Fish: License to Cook
One of Japan’s most elite delicacies is also one of the most dangerous dishes you’d ever put in your mouth. The fugu fish is a cute little puffer fish, hardly “most disgusting,” but grossly lethal, certainly. Coursing throughout its vital fish organs is deadly venom—tetrodotoxin– a natural defense system that renders its attackers paralyzed. Ingest enough of this fish’s poison and you’ll go belly-up, too dying a slow death from conscious paralysis and asphyxia. Currently, no type of anti-venom exists to undo what’s done from fugu poisoning. Regardless of the risk, in Japan’s most luxurious restaurants trained and licensed fugu chefs deftly prepare fugu for high society types, fugu aficionados, and culinary thrill seekers. Chefs adhere to strict preparation, sanitation, storage, and disposal guidelines to minimize risk.
6 – Stink Heads
One of the traditional delicacies is fermented salmon heads. Colloquially the dish has earned the name “stink heads.” Essentially the heads of King salmon are buried in the ground in fermentation pits, put into plastic or wooden barrels, even plastic food storage bags, and left to let nature do its thing for a few weeks or more. The heads are then harvested and consumed as a putty-ish mash. “Stink heads” as a distinct ethnic cuisine have been covered in various mainstream media the latest of which is The Food Network’s “Bizarre Foods” show. In and of themselves salmon heads are not repulsive, whole fish dishes are a legitimate part of rustic AND haute cuisine everywhere and King salmon is a real world delicacy. What has struck the “gross-out” nerve is the overriding fact that much of the stink head prep process is less about fermentation and more about rot and decomposition.
Anything still alive and squirming is food for a “most disgusting” list. Raw seafood is legendary in most Asian cuisines. Japanese sushi is notorious in the raw realms. Raw octopus is common as is still alive octopus, served straight-up on a plate or in a bowl. Baby octopus (sannakji) may be served cut into bite-sized, still-wriggling pieces, suction cups and all, or slurped squirming, whole. Octopus is exactly as you might imagine: rubbery, chewy and fairly tasteless and some brave adventurers report the suction cups sticking on the way down. Regardless, the dish has been a valued part of Korea’s cuisine for centuries and is considered a vitality enhancer and a health food. At the other end of the spectrum, Korean kimchi is often fermented in jars underground for months and may use brined seafood for seasoning.
4 –Sheep Head
Sheep’s head has been a traditional delicacy served in a number of world regions, including the Mediterranean and Northern Europe. You’ll find smoked versions and recipes for sheep’s head soup, usually presented whole and intact, sometimes with brains, often without (risky to consume). The eyeballs and tongue are particular delicacies. In America, most meats are separated from their heads, their feet, their tails—so we can forget about the fact that we’re eating something that once had a head, feet and a tail and at that point we no longer call it cow or pig, but T-bone steak, and bacon. Herein lies the grisly factor in sitting down to a meal of whole sheep’s head.
3 –Soft-Boiled Fetal Duck
Balut takes a top spot by a landslide among the gross egg category, which should include 100-year old eggs. Balut is a fairly common and unassuming street food available in both the Philipines and Vietnam. It has also earned a widespread reputation as one of the all-time grossest ethnic delicacies. Most of the eggs with which Americans are familiar are unfertilized eggs. The balut, though are fertilized duck eggs, incubated or allowed to grow invitro for a certain length of time, usually a few weeks. Peel back the shell and along with a typical soft-boiled eggy interior is also the small inert body of a fetal duck—small bones, feathers, beak and all, some more developed than others. Most accounts suggest slurping it right from the shell with a pinch of salt.
2 – Mongolian Boodog
They don’t call it “Outer Mongolia” for nothing. Nomads, sans stainless steel gourmet kitchens, ages ago found more ingenious ways to cook a whole goat, sometimes marmot (but they may have fleas that host bubonic plague, so goat may be a better choice)—from the inside out, after you’ve hung it upside down, bled it and broken its legs. The stuffing is a bit non-Western, too: smooth hot stones crammed into every cavity imaginable and even up under the leg skin where you would have yanked the broken the bones out. Blowtorch the beast ‘til desired doneness; it can also be roasted over an open fire. That’s authentic Mongolian barbecued meat
1 – Outlawed Cheese
Casu Marzu, a pecorino cheese and Sardinian specialty, surely wins among most disgusting cheeses of the world. The direct translation is “rotten cheese” and rightly so: blocks of otherwise beautiful Italian pecorino cheeses are purposely prepared to become the natural breeding grounds for nests of maggots—the natural harbingers of rot and putrefaction. As if pecorino wasn’t pungent enough… Like many distinct ethnic practices and traditions, formaggio marcio, is a generations old culinary delicacy, with roots in familial history. The process of producing casu marzu, aka “maggot cheese,” is considered a process of finely metered fermentation. However regionally traditional the consumption of maggot-laced cheese, it hardly jives with modern food preparation and sanitation mores, therefore the offending cheese is officially illegal. Don’t let that stop you from searching for a chunk along your Italian travels, even if it will run you a steep number of Euros and from a “black market” peddler. “Godfather, you want formaggio marcio? We’ll get you formaggio marcio, don’t you worry.” Reports are it tastes exactly as you might imagine: strong pecorino, the crawly snot-plump bodies of insect larvae, and the slimy fat they’ve made of the digested cheese. Oh, and the worms jump off the cheese while you’re eating it.