Scorpions are a dangerous dish on the road
Scorpions are a fairly common dish in Asian countries. Although their species live in the south of Europe, the Caucasus,
North and South America - they are afraid there and mostly not eaten, which cannot be said about residents of the Middle East and Central Asia, who are not averse to dine with a "stinging" delicacy. So is a scorpion as dangerous as it is portrayed?
Surprisingly, in some countries, you can easily buy canned scorpions that have undergone thermal processing in regular supermarkets. Walking around Thailand in the evening - don't be surprised if you see scorpions on sticks on the plates of the customers of the cafe - this is how they make shish kebabs and serve them as an appetizer for drinks. In China, scorpions are also an indispensable delicacy.
They are steamed and served in a bread cake (lavash), along with vegetables in a spicy sauce.
Fugu - expensive and last?
Fugu fish is one of the most outlandish and most expensive dishes in Japanese cuisine. The danger of fish lies in the fact that some of its
parts contain poison (tetrodoxin), which it produces. A drop of such a substance is enough to kill 30 people. What do you think, just an innocent fish?
A widespread type for cooking fugu or "death dishes" is used - a brown puffer.
But this does not change the matter, tk. the fish from which the dish is tenderly prepared always contains a fatal dose of poison.
The task of a highly skilled fugu cook is to reduce its concentration to an acceptable level, skillfully removing poisonous parts.
It is cut into a thin layer so that the patterns on the dish can be seen through the transparent fish fillet.
I would not like to be disappointed, but it should be clarified that puffer fish does not have any unusual taste.
Although for true gourmets and lovers to tickle their nerves for a dinner called "playing with death" - this is it
White truffles are not mushrooms for you
Perhaps the most expensive of the mushroom family and the most valuable. This species is not very much like mushrooms, because has an irregular shape,
resembling a tuber of Jerusalem artichoke or potatoes. This is a genus of marsupial mushrooms that cannot be found on the surface, but their tubers can be found,
"Hidden" in the root system of trees in the forest underground. Their weight varies - such a mushroom can weigh up to 1 kg or more, but its usual dimensions are 5-15 cm in volume.
The taste of the mushrooms is quite strong, not to mention the truffle smell - peculiar, but very pleasant. Therefore, they look for them by smell and, you guessed it,
trained pigs and dogs are used to find truffles. They smell the cherished delicacy, the aroma of which is similar to the smell of lightly roasted nuts.
Alas, people do not have such a keen sense of smell. In the preparation of dishes, truffles are used as decoration, they are also combined with other exquisite products.
It is no secret that especially wealthy people don’t regret paying 2,000 euros for 1 kilogram of truffle.
Iranian caviar - "diamond" delicacy
Let's talk about oriental sophistication. Many cannot afford red and black caviar every day, buying it only on holidays. But what then to say about the Iranian caviar "Almas", which we never dreamed of? In fairness, it should be said that this is the most expensive caviar. But everyone can buy it online if he has of course there are a couple of thousand dollars.
No wonder its name is translated as "diamond" from the ancient Persian language. Unlike popular types of caviar, the Iranian delicacy does not have such a contrasting shade.
In nature, gray and white caviar is found, with light shades and golden tints. Has a slight nutty flavor. Beluga spawns and always an albino specimen,
which is rare in nature (and even then, when an individual turns 100 years old and it weighs 1 ton).
In Europe, no more than 10 kg of Iranian caviar is sold per year. From here we deduce the cost. One hundred grams of this miracle for a sandwich will cost you $ 2,500.
Separately, let's say about the bank - pure gold with a fineness of 995. Did you think sandwiches with only red caviar are expensive?
Foie gras - food violence
The next item in the charts of delicacies - foie gras - is not inferior in its high cost. This is the liver of a goose or duck, but forcibly overfed.
There is a special way of feeding - a plastic tube is pushed down the bird's throat, due to which 2 kg of grain per dun is sent through it.
The liver of a duck / goose becomes very fatty and enlarges several times. This method was used in ancient Egypt.
The differences between goose and duck liver are not significant, but the former has a pleasant creamy taste, while the latter has a rich smell.
The producers of the "violent dish" are the French, so it is not uncommon to find foie gras in their cuisine as the same pâté.
There are many opponents and organizations in the world that are protesting against this dish. But, nevertheless, foie gras is recognized in France as a "gastronomic heritage".
Hakarl - rotten shark meat
Iceland is a sponsor of an unforgettable food experience. Want to try a shark? Then you go there. Everything is prepared very simply: we take a sharp-toothed giant fish, we divide it into pieces and bury it in the frozen Icelandic lands, allowing it to decompose. The process will take an average of 5 weeks. Next, the meat is dried and chapped.
in special rooms, where after 4 months the decomposed meat is covered with a crust. And in the end everything looks even harmless and looks like sliced smoked cheese, which is sold in supermarkets. Also reminiscent of thermo-packed squid.
People with a sensitive nose, but an exquisite taste, will have a hard time - the meat stinks quite strongly. Not worse than in the city's unwashed toilets. Already, in truth, the food of the Vikings is for the staunch and strong in spirit! Icelanders make sure to include hakarl in their Christmas menu, gathering with the whole family on holidays.
Macadamia - Australian hazelnut
The homeland of the most expensive nut, with the name "macadamia", is distant Australia. One macadamia tree is very fruitful. It has been producing nuts for a hundred years and has a height of approximately 20 meters. But the secret of its uniqueness lies in the care of growing specimens of trees, as well as in the "iron shell". It's not so easy to get rid of her,
as in the case of hazelnuts and walnuts. It is worth noting here that the taste of macadamia is somewhat similar to hazelnuts. They are eaten fresh, but also fried,
covering with caramel and chocolate crust.
In general, the production of nuts per year is no more than 40 tons. And in total there are nine types of macadamia, and five of them grow under the sun of Australia. Macadamia loves a tropical climate, so it is not surprising to find trees in South Africa or Brazil. In cooking, a healthy oil is obtained from nuts, which is used for vegetable salads.
Bird's nests are also a dish
Believe it or not, cooking ingenuity has gone so far that even the nests are in action! Some of the species of swallows, as well as swifts, produce edible nests in the caves of Southeast Asia. A little over $ 2,000 costs 1 kilogram of bird nests. Birds use a substance in the form of saliva to create a nest - a chemical compound,
which takes on a solid form in air.
You will be surprised, but such a miracle weighs no more than 10 grams, and they use it exclusively by adding it to the soup. A place where edible nests are truly valued and are often found in diet is China. There is also a belief that the nests have healing properties from diseases. Do not hesitate to nest in Taiwan and Singapore. You will be there - go to the nearest
cafe and be sure to try the nest in the soup!
Balut - the secret in the egg
A common dish consumed in the Philippines and other Southeast Asian countries is balut. It is a boiled duck (goose) egg with one peculiarity - it contains bird embryo, with first plumage and beak. Filipinos do not imagine their daily life without balut, as we do without ordinary chicken, for example.
The dish is credited with aphrodisiac properties, which is why it is also called "exclusively masculine" in the Philippines. In cooking, add soy sauce to a raw or fried egg by sprinkling salt and a mixture of different peppers. Also add a spicy side dish and herbs and green basil. Taste properties - they say that the dish resembles a boiled beef liver and is very crunchy,
due to unformed bones. We haven't checked, but we will take the Filipinos at their word!
Elk cheese - Swiss feta
One of the most expensive cheeses, elk, should be appreciated at its true worth. The uniqueness lies in the fact that it is produced only on one farm in Sweden "Moose House". Milking process moose cows are different from cows. It takes 3 hours and is done only at certain times of the year. Milk is received 10 times less than from a native "cow" in the village.
Elk also sensitive to those who milk them. This, of course, is not "Iranian caviar" (see paragraph 3 above), but the cost per 1 kg is 1000 euros, which is also a lot. For this reason, production is limited. Elk cheese, unlike feta, is more fatty, salty and tender. It has a very rich milky taste. Alas, not everyone can taste such a unique cheese, but we wish you to do it!