WARNING : This video contains disturbing images
10 Most Disgusting Foods In The World.
Number 10, Spiders. These spiders from Skuon in Cambodia are similar
to North American Tarantulas. Like Tarantulas, these spiders
can bite. They are bred in holes in the ground especially for eating
and are deep fried. The texture is described as crispy-chewy and some
say it tastes similar to crab.
Number 9, Bee Larvae. Bee Larva is eaten in China and Japan where
it is called hachinoko. Hachinoko became popular years ago when country
people deprived of fish and meats, turned to other wildlife in search
of protein. The larvae are cooked in soy sauce and sugar and taste mildly
sweet with a crumbly texture. These days, it is mainly a nostalgia
item at parties. It makes a grand entrance in the festivities, and the
older folks grin with expectation.
Number 8, Balut. If someone placed balut on your plate, you
might think they were serving you a hardboiled egg. That is, until you cracked
it open and a fully intact duck embryo spilled out. Balut is considered
a delicacy in many Asian countries and is produced when fertilized
duck eggs are placed in warm sunlight. After about eight days, the eggs
are held up to the light and checked to ensure that the budding embryo
is ready. Then, the eggs are cooked and served with a dash of salt and
a few squirts of lemon juice.
Number 7, Rats. Rats are surprisingly common food in some
parts of the world. In North Korea, they are eaten because there is often
little else to eat in the villages. They are generally field rats rather
than the city rats that most of us are familiar with. They are described
as being tough and stringly with a taste like chicken.
Number 6, Fermented Salmon Heads. Referred to as 'stink heads' by people who
won't eat them, fermented salmon heads are a traditional Alaskan delight.
After the heads are lopped off, they're buried in the ground for
at least a few weeks. As you'd expect, during this time the heads begin
to rot. Before they have a chance to disintegrate completely, they are
dug up and mashed into a sort of pudding before served cold in bowls.
Number 5, Jellied Moose Nose. This gross food is also enjoyed in the northernmost
of the United States. Preparation is relatively simple: first, the
moose's nose is removed, and then it's boiled for a bit until the hairs
become loose and can easily be plucked free. After a few spices are added,
the meat is boiled even longer until it disintegrates into a gelatinous mass.
Finally, it is sliced and served chilled.
Number 4, Haggis. A traditional Scottish dish, haggis is really
nothing more than a type of sausage. However, this particular sausage
is comprised of a sheep's lungs, liver and heart. Many describe haggis as resembling
stuffed intestines more than sausage. However, although they
admit it looks unappealing, Haggis-lovers swear that those who are brave
enough to taste it will come running back for more.
Number 3, Bat Paste. This delightful dish is considered strange
even in the few Asian countries where it's eaten. First, a live bat is forced
into a vat of boiling milk. Then, once it has reached optimum malleability,
the bat is sliced into fine bits, mixed with various herbs and spices
and mashed into a pulpy paste.
Number 2, Hasma. In China, many people consider hasma dessert
the perfect punctuation to a great meal. This disgusting dish is basically
the fallopian tubes of frogs. Sold in a dried shrunken form, these
amphibious reproductive organs are able to swell up to 10 to 15 times their
dehydrated size once they are rehydrated with water. Afterward, a bit of
sugar is added to give them that special sweetness most people desire
from a dessert.
Number 1, Black Pudding. This dish is comprised largely of blood drawn
from pigs, cattle or sheep. However, it doesn't become blood pudding until
the blood is allowed to coagulate, a filler of oatmeal, barley or
sweet potato is added, and the entire mass is brought to a boil. During the
cooking process, a delightful skin is produced atop the goo. While some
like to remove the skin before plunging their spoon into the pudding, others
enjoy its chewy texture and choose to eat it entirely.