Ala
Fledgling Freddie
- Joined
- Dec 23, 2003
- Messages
- 1,385
What is it? Where is it from? and if you dare....What does it taste like? 
uke:
Well I found some that fit that category:
Swedish - "The pig heads were made into sylta (head cheese) . After cleaning, the heads were boiled in the wash boiler. The meat was picked off and ground, then salt, spices and some broth were added. It was set aside to gel and then was ready to eat...."
Lunch meat made from boiled animal heads. Many European nations make this. It's basically a jellied meat product made by boiling a whole head, and other scraps of meat, then chilling it into a loaf to be sliced.
Sardinian - Casu Marzu--Sardinian for Rotten Cheese--is Northern Italy's answer to eating shit. Maggot shit.
According to Yaroslav Trefimov of The Wall Street Journal, Casu Marzu, Sardinia's favorite black market treat, begins with a local cheese called Pecorino, which is left out in the sun, so that nearby barn-flies can deposit their larvae into it, until it becomes overpopulated with a swarming mass of maggots. The enzymes "produced" by the maggots cause the cheese to ferment, which, in turn, decomposes the fats, creating a living culinary delight.
Fans of the fetid fondue à la larvae say Casu Marzu's attributes range from being an aphrodisiac, to containing psychotropic qualities that give a full body rush. It also makes a great centerpiece at wedding banquets and family feasts.
Trefimov describes the viscous larval bomb as a rotten tasting, pungent goo that burns the tongue, and can also affect other parts of the body. Moreover, the lively maggots are far more entertaining than dull cherries suspended in Jell-O, as the creatures continuously leap from the cheese as you eat it. Part of the ritualistic ceremony involves covering the mess with the hand, to keep the little buggers from snapping into the eyeballs with "ballistic precision." <*LOL*
Australia - Witchetty Grubs are the small, white larvae of the ghost moth, which is native to Australia. Witchetty grubs are traditionally eaten live and raw. Their meat is rich in protein and makes for a highly nutritious snack if you’re tramping through the bush. Raw witchetties have a subtle, slightly sweet flavour and a liquid centre.
Barbecued, witchetties are often eaten as an appetizer. They are cooked over a fire on pieces of wire, rather like shasliks or satays. It takes about two minutes each side for the meat to become white and chewy and the skin crusty. Barbecued witchetties taste quite like chicken or prawns with peanut sauce.
If you don’t fancy foraging for your grub, these days it is possible to buy tins of witchetty soup in supermarkets across Australia. <!!!!WTF!!!! I didn't know that!! ~Runs off to Woolworths in search of a tin o grubs~
I've never seen one irl but my brother has had witchedy grub soup! He said it was nice
uke: Well I found some that fit that category:
Swedish - "The pig heads were made into sylta (head cheese) . After cleaning, the heads were boiled in the wash boiler. The meat was picked off and ground, then salt, spices and some broth were added. It was set aside to gel and then was ready to eat...."
Lunch meat made from boiled animal heads. Many European nations make this. It's basically a jellied meat product made by boiling a whole head, and other scraps of meat, then chilling it into a loaf to be sliced.
Sardinian - Casu Marzu--Sardinian for Rotten Cheese--is Northern Italy's answer to eating shit. Maggot shit.
According to Yaroslav Trefimov of The Wall Street Journal, Casu Marzu, Sardinia's favorite black market treat, begins with a local cheese called Pecorino, which is left out in the sun, so that nearby barn-flies can deposit their larvae into it, until it becomes overpopulated with a swarming mass of maggots. The enzymes "produced" by the maggots cause the cheese to ferment, which, in turn, decomposes the fats, creating a living culinary delight.
Fans of the fetid fondue à la larvae say Casu Marzu's attributes range from being an aphrodisiac, to containing psychotropic qualities that give a full body rush. It also makes a great centerpiece at wedding banquets and family feasts.
Trefimov describes the viscous larval bomb as a rotten tasting, pungent goo that burns the tongue, and can also affect other parts of the body. Moreover, the lively maggots are far more entertaining than dull cherries suspended in Jell-O, as the creatures continuously leap from the cheese as you eat it. Part of the ritualistic ceremony involves covering the mess with the hand, to keep the little buggers from snapping into the eyeballs with "ballistic precision." <*LOL*
Australia - Witchetty Grubs are the small, white larvae of the ghost moth, which is native to Australia. Witchetty grubs are traditionally eaten live and raw. Their meat is rich in protein and makes for a highly nutritious snack if you’re tramping through the bush. Raw witchetties have a subtle, slightly sweet flavour and a liquid centre.
Barbecued, witchetties are often eaten as an appetizer. They are cooked over a fire on pieces of wire, rather like shasliks or satays. It takes about two minutes each side for the meat to become white and chewy and the skin crusty. Barbecued witchetties taste quite like chicken or prawns with peanut sauce.
If you don’t fancy foraging for your grub, these days it is possible to buy tins of witchetty soup in supermarkets across Australia. <!!!!WTF!!!! I didn't know that!! ~Runs off to Woolworths in search of a tin o grubs~
I've never seen one irl but my brother has had witchedy grub soup! He said it was nice
