10 most disgusting dishes

If you are hungry now or planning to eat in the near future, we strongly recommend that you do not watch this post. Today we bring you the ten most disgusting dishes.

(Total 10 photos)

1. Kopalhem, he is a rotten deer.

The absolute winner in our rating. Sometimes a whale, seal (kiviak) or walrus appears instead. The decomposed corpses of animals like to be eaten by almost all northern peoples. In Scandinavia they eat the corpse of a shark. The recipes for this wonderful dish among different peoples are not much different from each other - the animal is buried in the ground, and after a few months they are dug up. By this time putrefactive bacteria turn soft tissues into a gray, slimy mass. Kopalhem is deadly for Europeans because of the cadaveric poison - cadaverine, putrescine and neurin.

2. Escamoles

Escamoles are ant larvae of the genus Liometopum found on agave roots. In Mexican cuisine, escamoles are considered a delicacy, sometimes referred to as "insect caviar". This dish with the consistency of cottage cheese tastes like butter, with a nutty flavor. To get an escamoles, you need to dig to a depth of 8 meters, where there are ant nests full of larvae. In the words of one of the larva collectors: “Escamoles getters have a special person with a brush who sweeps ants off them while they dig. I have heard that some people cover themselves with pork fat, through which the ants cannot bite. It should be noted that ant stings are extremely painful, so such work may well belong to the category of truly extreme.

3. Surströmming

Surströmming is a Swedish national product, which is a canned pickled herring that smells so good that it is usually eaten outdoors because of the stench. The recipe for this dish is as follows. Gutted herring, but with appendix and caviar, is placed in vats of brine to remove blood and fat. Then the herring is salted, placed in an open dish and left to sour. During this process, their own enzymes and bacteria form, among others, propionic, butyric and acetic acids, as well as hydrogen sulfide. Then the herring is placed in cans. The fish continues to sour even after being placed in a jar. Therefore, Swedish gourmets recommend opening a jar under water or on the street, because there is a risk of splashing everything around with juice. Usually they make a sandwich with surströmming and other ingredients. Served with boiled potatoes and chopped onions. Other common ingredients are gräddfil (sour milk fat or sour cream), green onions, and sometimes tomato.

4. Balut

Philippine national fast food. A duck egg is taken with an almost formed duckling, and then boiled. Then a hole is made in the shell through which you can drink the finished broth. Sometimes a street food vendor serves balut with salt and onion sauce. Despite the presence of an embryo, balut tastes like an ordinary egg.

5 Centennial Eggs

Centenary eggs are a Chinese dish made from duck, chicken or quail eggs that are aged in a mixture of clay, ash, salt, lime and rice straw for a period of weeks to months. Upon completion of the process, the yolk becomes dark green, creamy, with a strong smell of sulfur and ammonia, like a rotten egg, while the albumen becomes a dark brown, transparent jelly with a barely perceptible aroma and taste. Centennial eggs can be eaten on their own or sliced as an ingredient in Chinese cuisine. But no matter which method you choose, you still eat a rotten egg.

6. Natto

Japan is the birthplace of everything strange that exists in our world, from advertising, TV shows, to national products. For example, natto is fermented soybeans. A hay stick is added to the vat, and the fermentation process begins. Over the course of a day, soybeans go from good, hard beans to a slimy, filamentous mass with a powerful ammonia smell. The taste of natto, for unknown reasons, does not match the smell - bitter and salty.

7. Blood soup

In Vietnamese, this dish is called tiết canh. It is made from the fresh blood of ducks, geese or pigs with the addition of nuts and aromatic herbs. The soup is popular in Northern Vietnam, where it is consumed with alcoholic beverages. Fresh blood soup has a very strange texture and a strange metallic taste. Tourists are usually discouraged from drinking it due to the risk of contracting H5N1 avian influenza.

8. Tuna eye

The eye is simply gigantic in size, vile in appearance and not at all conducive to eating, opens the rating of the most terrible delicacies that satisfy the desires of gourmets. This miracle of culinary art can only be found in Japan, which is not at all a cause for disappointment. The only possible way to eat this slimy, glassy thing is to immediately swallow it as soon as it enters your mouth and try not to think about it again. Otherwise, the consequences will be very predictable.

9. Seagull Stuffed Seal

One of the most exquisite dishes of the subarctic peoples, put on the Christmas table. Kiviak is the name of a seal carcass stuffed with seagulls, and here is a recipe for its preparation for those who wish to taste it: You will need a decapitated seal carcass, the unpeeled belly of which is filled with already plucked seagulls. The semi-finished product is placed in permafrost for seven months. During all this time, the enzymes of the decaying bird corpses will work hard with the seal intestines. The dish is ready to eat. In taste, symnecrosis of winged and pinnipeds is similar to sharp, sharp old cheese.

10. "Three squeaks of a rat"

Another exotic Chinese dish is the favorite dish of the Chinese nobility, which is called “Three Squeaks of a Rat”. To prepare it, you need only sauce and one live pregnant rat. Rat fetuses are served alive on a plate. The first squeak is emitted by the rat when the gourmet takes it with chopsticks, the second - when it is dipped into the sauce. The third and final squeak is heard when the little rat begins to chew. It was this dish that inspired many of the great Chinese poets. And without exception, all Chinese emperors enjoyed this luxury on especially solemn occasions.