Top 10 Insane Foods That Make Eating Your Veggies As A Child Easy — TopTenzNet

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Top 10 Insane Foods That Make Eating Your
Veggies As A Child Easy 10. Head Cheese of Europe Though its name might make you think of cheddar,
head cheese is nothing like the yellow squares we slap on ham sandwiches. It’s actually
a terrine (i.e., meat jelly) made from animal head. Cow, pig, or sheep may be used. Though
the brains and eyeballs are typically removed, the heart and feet may be added, and the tongue
is often included as well. The animal’s head is severed, cleaned, and cooked in stock
long enough that the flesh can be effortlessly separated from the bone. Cooked head meat
is cut and molded into a loaf or stuffed into a sausage casing and eaten at room temperature.
This dish is not exclusive to Europe; by now, it’s gained popularity all over the world,
including the American South. People frequently eat it on crackers. Next time you’re in
the mood for an appetizer with flavored face as an ingredient, reach for the misleadingly-named
head cheese. 9. Pastilla of Morocco Pastilla is a savory pigeon meat pie. This
meal is much easier to stomach when you use chicken or lamb as a substitute. Tradition
always points to the pigeon, though. It sounds much more regal when you call it a “squab”
and the taste is supposed to be rather appealing. It’s one of the few dishes on this list
internationally regarded as delicious. What makes it strange is familiarity with pigeons
as a nuisance that poo on your porch and car, rather than a fine protein worth making the
centerpiece of your meal. Pastilla’s position as an enduring traditional Moroccan dish proves
that squabs will suffice if you’re willing to try them, though. The dish is prepared
with almond, cinnamon, and sugar. It usually has a sweet-and-sour flavor. On top of being
especially flavorful, pastilla is surprisingly versatile. It can even be made with seafood.
Fish pie?! Yum! 8. Huitlacoche of Mexico Otherwise known as corn smut and Mexican truffle,
huitlacoche is fungus that develops on untreated corn after rain. The growth pops out from
the shuck and completely destroys the ear. On the other hand, huitlacoche is healthier
and worth significantly more than the corn itself, so it’s hard to see a downside to
growing it. That hasn’t stopped corn farmers from trying to prevent the spread of this
much-loved fungus in their corn crops. Huitlacoche is technically a type of mushroom. It can
be used in cooking in ways that you’d use any old mushroom. You can recognize it by
its unique presentation, like enormous corn kernel tumors, grayish in color and freakishly
oversized. Huitlacoche turns black when you cook it. It tastes like a corn-infused mushroom,
earthy as would be expected. You can find this delicacy canned in the United States.
It’s much easier to come across fresh huitlacoche fungus in corn smut-adoring Mexico. 7. Squirrel Brain of America Squirrel brains have garnered devoted fans
in the American South—around rural Kentucky in particular. Unfortunately, these furry
rodents’ brains are not quite as safe for consumption as their bodies. Eating squirrel
brains may lead to the potentially fatal Creutzfeldt-Jakob disease, which is more widely known today
as mad cow disease. This illness causes holes to form in the brain tissue and severely affects
the host. “Elk, deer, mink, rodents and other wild animals are known to develop variants
of mad cow disease that collectively are called transmissible spongiform encephalopathies”
(The New York Times). We should be wary to eat the brains of any of these animals, but
not everyone is. Squirrels are hunted alive or acquired as road kill for Sunday dinner
all the time. Eating their brains poses a serious hazard, and yet people still regularly
sample the gooey goodness from their craniums. What’s a little mad cow disease among friends
and family? 6. Sannakji of South Korea When eating adventurously, one way to up the
ante is to dine on still-wriggling parts of sea creatures. The freshly removed tentacles
of baby octopi are called sannakji. Though separated from the head, the raw tentacles
continue to writhe on the plate, and then in your mouth as you eat. There’s a danger
of asphyxiation since the suction cups can cling to your throat. However, if you dip
the tentacles in sesame oil and chew your food very well, the tentacles should go down
smooth. Sannakji has seen a bit of controversy in America. It was protested in New York by
PETA since the octopi appear to be alive during preparation, desperate to escape as their
tentacles are hacked off. It’s actually unique nerve activity that makes the creatures
seem alive when they’re not. This squirmy dish is quite popular, and is even rumored
to be an aphrodisiac. 5. Testicles of the World In Iceland, pickled ram testicles are called
hrútspungur. The severed sacks are molded into blocks, prepared in lactic acid, and
basically served as tangy testicle meat-cakes. Hrútspungur is often eaten during the annual
Þorrablót (Thorrablot) winter celebration. While this dish might seem weird, even more
bizarre is Asian shirako, or fish testes. These are filled with milt that will explode
in your mouth when you chew—kind of like Gushers, but with a very different filling.
You might want to know beforehand that milt is fish semen. “The milt of water creatures,
such as cod, anglerfish, and puffer fish, has a custard-like texture when cooked and
is eaten as a delicacy in Japan” (Fox News). If Iceland and Asia are too far to travel
for such whimsical fare, America serves rocky mountain oysters (i.e., deep-fried bull testicles)
aplenty, and even holds annual festivals in their honor. 4. Fruit Bats of Indonesia et al. Since ancient times, bats have been eaten
as part of daily meals and used in traditional medicine around the world. Indonesia is simply
one place where these practices remain the norm. Fruit bats are believed by many Indonesians
to treat asthma and other medical ailments, so the winged wonders are sold by local street
vendors. The bats are often kept in crowded cages and inhumane condition until they’re
purchased. Some don’t even survive their time in the cage. They’ve been so highly
sought-after in recent decades that various species are now endangered. Flying foxes are
a very popular bat in Indonesian trade. Many people genuinely enjoy the taste and tourists
travel from afar to sample the food. Bats are often smoked until they have a jerky-like
consistency or boiled whole in soup broth. Maybe Ozzy Osbourne, who famously bit off
a bat’s head onstage, isn’t as weird as we all think. 3. Giant (Poison) Bullfrog of Namibia Giant bullfrogs of Namibia begin croaking
after the third rain of the season. Their croaks tell other frogs it’s mating time,
and tell humans it’s eatin’ time! Mating season means their toxins aren’t so potent
anymore, so the amphibians are safer to consume. If eaten too early, they may poison the people
who eat them. Early-season chefs must line their cookware with wood from the local Namibian
Omuhongo tree to neutralize the poison. Refusal to take the necessary precautions can lead
to painful urination and kidney failure, regionally known as ‘oshiketakata.’ The most ill-fated
diners may even die from this colossal bullfrog’s toxic secretions. Namibians have learned to
safely prepare everything but the alimentary tract and specific organs, unlike the French,
who only eat the poison-free legs as part of their traditional cuisine. If they’d
just taste the scrumptious little arms, maybe they’d be more willing to risk death for
this mouthwatering meal. 2. Escamoles of Mexico If you’ve ever wanted to sample the larvae
and pupae of ants, escamoles are definitely for you! This dish is an ancient tradition
of Mexico. It was even used in trade when the Aztecs were still around. Escamoles are
still collected by laborers called ‘escamoleros’ today. A traditional way to flavor escamoles
is with “a small amount of green chili and finely chopped onion as well as a few leaves
of epazote” (Slow Food Foundation for Biodiversity). Escamoles, which happen to be impressively
high in protein, are most often served on tacos or tortillas. They’re nicknamed ‘insect
caviar.’ To get the main ingredient, escamoleros must dig deep under agave plants and suffer
copious bites, as they collect larvae and pupae guarded by live ants. This off-putting
process and the scarcity of escamoleros make escamoles relatively hard to acquire. It also
helps explain why they cost approximately as much as beluga whale caviar. 1. Stewed Dormice of Slovenia The ancient Romans enjoyed dining on dormice,
and Slovenians have maintained this culinary tradition into the modern day. Dormice are
plump little rodents that spend their lives exploring the trees and brush. They look like
a cross between the mouse and the squirrel. “When it comes time to prepare the dormice,
people employ a variety of cooking methods, but stewing them in red wine with vegetables
is particularly popular” (Gourmet). Their bodies can be cooked whole and in large quantities.
The pelts may be used to make winter clothing. Annual dormouse hunting is a proud tradition
and cause for celebration in Slovenia. It’s done at night since dormice are nocturnal.
These creatures have to be caught during a particular time of the year, but when they’re
not available, rats may be used as a substitute—because if there’s anything more enjoyable than
eating stewed dormice, it’s eating stewed rats.

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