When we consider our food, we don’t think about it too, and in fact sometimes note that it’s normal. However, there are some products that are so unusual and dangerous that they can fight off any appetite. In this collection you will see poisonous shark meat, neurotoxic fruit salad and frogs-bulls…
Greenland sharks are dangerous not only while kayaking, but also for the stomach. The fact that the Greenland shark does not have the ability to urinate, resulting in a huge amount of ammonia and oxide of trimethyl removed from the body of the shark through the tissue. Enterprising residents of Greenland developed a traditional dish known as Spat, which is an aged shark meat. Besides that the smell of shark meat is almost unbearable, the consumer is faced with a potential threat of organ damage, intoxication and disease from poisons that are still present in the meat. Continue reading
It is believed that the most shocking culinary recipes normally the invention of Asians or Africans, overcome mistrust and fear, and dare to experiment that may change your life. Here we provide a list of the most incredible delicacies for the most fearless extreme lovers of food.
Fried spider in Cambodia.
Fried spider is unlikely to cure arachnophobia, but in the town of Skuon, which is near the capital of Cambodia fried spider is a traditional dish of local cuisine. No wonder, here they cook extremely tasty.
Just do not think that in Cambodia there is nothing except spiders. Enough food: chicken, rice, pig, fish. Just spiders they like. Tarantula “a-ping” which are the size of human palm, the Cambodians appreciate as we caviar. Spiders artificially bred in earthen burrows or caught in their natural habitat. First they remove the venomous fangs, and then flatten the abdomen, to deprive them of their ability to move. Claystone then roast on open low flame in butter, and add sugar, chopped garlic and a large amount of salt. When the black chitinous shell becomes red-brown and on the paws crackling, the tarantula can be podavati the table. Continue reading