Part of any trip is discovering the local food, which in the literal sense of the expression “eyes on the forehead climb”. In this article we will introduce you to unusual culinary delights of different countries. But, as the author of Lonely Planet’s “Extreme cuisine” Eddie Lin: “the Difference between delicious and tasteless food consists of only two letters.”
Australia: large white larvae
These fleshy creatures were an important staple food of Australian aborigines for thousands of years. They grow up to 7 cm in length and are found in Central Australia in the roots nizkostvolnye and eucalyptus trees. There they Jivatma plant SAP before you turn into butterfly, if not to eat them before that. What if you still enjoy? This can only be compared to how bent a little balloon of liquid. It spreads out in your mouth like a SIP of red wine. Although the taste is more reminiscent of an egg.
Afghanistan: the testicles
Edible testicles come in all sizes: large bullish (also called “Rocky mountain oysters”) and small cock. The Chinese are fond of stewed testicles, and the Afghans are preparing lamb on a spit like a kebab. Continue reading
How to drink sake
In Japanese mythology it is stated that the alcoholic beverage sake became an obligatory addition to the Imperial meal more than two thousand years ago. Cooked it very exotic method – chewed in the mouth the rice was left to ferment in small containers. Although the transience of time has radically changed the technology of preparation of the drink, sake is still considered a kind of symbol of refined Japanese cuisine.
It is noteworthy that this tea produced during the fermentation of rice, can have a different taste and color. Made from different varieties of rice, sake can vary in taste grapes or mushrooms. Its color can be transparent or bright yellow or deep green . The flavor profile of the drink completely depend on many components, including the water quality, which is used to egislature. As the technology of preparation of the drink has a certain specificity, and the use of it is also has its own rules.
First of all, it should be noted that unlike other alcoholic beverages, sake is not subjected to exposure. Its unique quality beverage maintains throughout the years since it was poured in the tank. Continue reading
Unexpected changes in Vietnamese “food chain” and the diet has generated a booming chrysoidine. In The Sona, a small village on the banks of the river, the City, the pied Piper NGO Mines There says that regularly eating the rat 99% of the population. In support of these statistics, and encourages local vendor Nguyen, Chi Le. “For the last quarter of an hour I sold 2 kg”, – it brags, showing a large metal bowl of skinned carcasses.
Rat cooking is spreading in the big cities. Handwritten ads in the back streets of Hanoi’s say that freshly caught rats can be sold for money. “Today, the Vietnamese and foreign tourists are eating more rat in it,” says Pham hoo tan, the owner of the Luong Son Quan restaurant in Ho Chi Minh, the former southern capital, formerly known as Saigon. The restaurant Tana dish of rat grilled with lemon grass or roasted in garlic, you can try around 60 thousand VND ($4) per serving. The rat may taste like chicken, but seeing the rat paw on the plate, pretending it is difficult. In the Vietnamese hinterland rats for centuries been considered a delicacy – there are recipes that date back 150 years. However, residents of large cities for a long time treated the rats with prejudice in their minds the animals more associiroval pests, rummaging in the garbage, than with mouth-watering delicacy. Continue reading