Tara has a very sensitive palate and we are going to test the limits of that today.
I'm Natalie. I'm Tara, and this is Natalie and Tara Try Stuff
hooray.
Today we are going to the Disgusting Food Museum Downtown LA.
I dont understand why, why this is a thing that happens. Why it exists.
The Ice Cream Museum, that I understand.
Toy museum- I get that as well. This museum I do not comprehend.
Evidently the original one is in Sweden and this one is in LA it's a pop-up museum.
Hopefully it ends up touring and it comes to a city near you and if you live in LA it
is running through February 17th so you should check it out.
Evidently this place has 80 different exhibits of disgusting foods from around the world.
But there are some foods that you get to try.
Like the worlds stinkiest cheese. I think you get to smell it What? No. Why? It's the stinkiest!
I think there's also rotten shark is eaten in like Iceland or something.
In Iceland? Uh-huh.
I'm just gonna torture Tara today basically.
Anyway we gotta drive to downtown and find parking which is never easy so
probably leave now before the museum closes. Let's go.
Oh, my god. Tara turn the corner here and look.
It's like a lab. Tara you got your doggie bag? Yes, I have my ticket.
All right, here we have... Cuy? It's grilled or fried and taste
describes is a mix of rabbit and chicken. Huh? Rabbit and chicken. Huh.
Evidently they think that Jesus had it at the Last Supper. Really? I mean that's what this thing says right here.
That's not how I pictured The Last Supper. But that makes so much more sense.
Maybe it was The Penultimate Supper.
I hope that most people know that frogs don't come from big old quail eggs like that.
Let's see - to make this drink a frog is skinned, cleaned and put into a blender.
Cheese and Rice! With water and other ingredients such as quail eggs,
honey, spices and local plants. Whoa. It's a protein drink. Oh.
Pop-Tarts? Pop-Tarts? Twinkies?! Delicacies!
Twinkies have an infinite shelf life [...] a high amount of chemical food additives.
It's probably that. It's that it really is just all chemicals. It's really bad for you.
But the spongy cake is so good. Is this just regular meat?? This is prime beef! Well it's cow so to some people its bad.
And look lobster! These people are all wrong! These are fantastic!
I don't know what this is. I know I don't feel as strongly about this.
Thats uh, Goji Berries... Oh, Animal Fat. Whip together with berries and fresh snow to make this ice cream.
The fat can be from fish, caribou, moose, seal.
Tara! Garum!
Nooo. Not Garum.
Figh you Garum! Agree. Agreed. Agreed, agreed, agreed, agreed. This is so disgusting, I know for a fact
this is f***ing disgusting because we made this. And it was awful. Disgusting.
Escargot is the reason that I try weird foods. When I was a child my mom tricked
me into trying escargot, and I loved it. And it didn't bother me when she told
me what it was either. You know, like, I think I would have been okay anyway,
but I loved it and I will try anything at least once now.
And this is the reason why, on the show, we are constantly trying the craziest foods we can find.
We are in scary lighting right now. Yeah we really are.
Oh noo... this next ones still moving!
Oh my god.
Oh no.
This is from Italy. Ugh Maggots gross me out.
Aren't there like a lot of cheese not allowed in the United States?
Yeah. This is probably one of them.
It is left, cut open, outside so that these flies lay eggs in it.
The fly larvae feed on- They feast on the cheese and their enzymes break down the fats and the cheese.
Wait! Hold on!
Warning: eating live maggots is risky and diners need to protect their eyes from
jumping larvae as they can survive inside the new host and bore through the internal intestine walls.
The cheese is banned it in Italy and the entire European Union
And that is why it's under glass.
Haggis that is something on the list. I'm sad to say. Along with
black pudding.
Listen we're gonna need a lot of subscribers if I'm going to eat that.
That's all I'm saying.
Here's the worst part- now we're going to eat.
There's a lot here. This is more than I expected. I was pitched five ideas there's eight.
You don't have to do them all. Okay.
Do you have your vomit bag ready? No.
Do you want a glass of water ready? Yes. Mmmkay.
We've got crickets for you.
Oh. I'm so glad that you've refilled it. Oh my god they're so big!
Ready? Yeah. You okay? uh-huh. Okay here we go.
That'f fine. It's down. It's fine. Whatever. It's fine.
Well those bugs are kinda small those are silk worms. Lets give you a-
What?? Wait! Whoa! Why is that so big?
It's a [inaudible] worm. It's not alive though?? Its the larvae of a beetle.
OH NOOOoo.
I don't know if I can do
I don't know if I can do this. I don't know if I can do this. I don't know if I can do this.
Okay it's cheese it's cheese it's cheese it's cheese
Do you have your bag ready?
I don't know if I can eat that.
Do you want to skip that one? I think I have to skip that. I can't I can't I can't watch you
Oh my god. It's so-
What is it? Oh god.That's not good.
No no no no no nothing. Don't eat that.
Okay. Thank you. Can I, can I hand this back?
I'm shaking I can't do that.
Okay, we're about to eat a century egg which is like-
Even if they look and smell like it, Century Eggs are not actually
hundreds of years old these eggs are preserved in a mix of
clay, quicklime, ash, salt and rice hulls for several months
Why is it jelly? Why is there jelly? That is the beautiful texture and
feature of the Century Egg. That's the egg white and that's the egg yoke.
Is this gonna kill me? Not Immediately.
This is the white? This is the white the jelly part? Yes.
Yeah, that's the white of the egg.
Ready Go
Oh I just threw something down. I don't know why.
That's not bad. No. Its not bad. Tastes like an egg.
It does taste like an egg except there's for some reason jelly.
I don't understand why there's jelly. Tara's not okay.
Mentally? It's all in my head I can't do it. Let's go to Sweden.
Thats that caviar thing that's over there. This is caviar in a tube. This is Cod Fish eggs.
[laughing at Tara]
Tara don't throw stuff on the floor please.
[giggling]
Tara's taking a break.
And really savor the flavor I mean you don't have to-
Savor the Flavor he tells me?!
Tara's taking a break. [maniacally giggling]
I'm gonna go look at some architecture for a second.
You go look at the architecture, You can handle caviar.
It's the smell...
No. I'm not saying- I'm not saying you don't- You might need a break. You might need a break.
I'm struggling.
I don't know if I can go on. I really don't.
You don't have to do them all. Okay.
I did say that going in. She doesn't have to do them all. Oh shoot. Okay I'll do caviar I've never had caviar.
I'll do caviar with you. Oh yay!
You're very nice.
Cheers! Kampai! Kampai!
Oooo. Actually, I like that. It's a sandwich spread so instead of salmon.
Yeah! Ooo like roe. I love roe on top of sushi. Lox and things. Cream cheese begal.
Let's go under to Australia.
Some Vegemite. You going to try the Vegemite?
I think I can do this.
Eww
Yeah, eww.
It's really salty.
Mmhmm
It tastes like alcohol almost
I don't have anymore water.
Okay ladies, now we're going to go to Poland.
Sauerkraut Juice. Yeah!
Nope. I'm out! [laughing]
It's fermented cabbage, it tastes like pickle juice. You like cabbage.
I know. I just need a break. You need a break?
Wait we're going to split this? Just go Ahhhh.
now you don't just drink this by itself. They mix it in salads.
oooh I like that. That definitely a good salad dressing. I like that.
It's like vinegar. Yeah. That I could do.
One of you ladies stated, and I quote, "texture is what gets you." Well we are on to Durian fruit.
Oooo. It's call the stinkiest fruit.
You won't get the stinkiest version because we haven't freshly cut it. It's been out for a while.
So the smell is not as bad.
But the stinkier it is the better it tastes. And you're gonna get a slimy version of it so the texture is kinda weird.
Noooope! No. How are you tappin' out on this one?!
OH NO. Cause I can't deal with the smell. Oh my god that smell is not good.
Mango and Papaya. Mango and Papaya. Mango and Papaya.
I hate mangos and papayas.
Oh gosh no.
No. no no no.
I mean taste- Its like eating cold vomit. -the Mango.
Gamle Ole Cheese.
This guy. I love cheese.
Then you have to try this. Ready?
It's a really stinky cheese. That's not that bad though.
Whats the taste? Would you put it on a grilled cheese sandwich?
Nooo.
Okay, ladies...
We're onto the shark section. No! The shark!? [cackle laugh]
This is Hakarl, It lives in Antarctica. It's freezing cold. Freezing cold water.
And the only way to survive is if it creates his own antifreeze which is poisonous to humans.
Vikings use to hunt these things and like, "we can't waste this stuff." So they found out a way to do it.
They gut it, bury it in the ground for like six months until the dirt takes it all away.
Then they have the air dry it for another three months and it stinks.
It's the worst smell in the world.
There's so many people watching you right now. They all know I can't.
Anthony Bourdain has tried this.
He's a mean man.
Oh, it smells like nail polish remover.
Oh god. Don't do it. Don't do it, don't do it, don't do it.
don't do it don't do it don't do it throw it away.
That's friendship right there.
The flavors not bad. The flavors fine. It's the texture?
It. It's-
What do you all think ladies?
So delicious.
it stuck around for a little while right? But its good.
I was chewing that for 12 minutes.
ooo it stinks.
Oh they opened up the Durian again.
Ladies Oh no. Now what?
This is the fermented herring.
NOPE.
I want you all to just get a big whiff of this stuff.
Think about this- We have some prepared slices for you.
Think about this but because we are doing this we don't have to do this as a separate episode.
Cuase I've been wanting to do this one.
OOHHH!
Yeah, you stay over there. Stay over there Tara.
You can't even smell this.
It's not the flavor.
Texture? Uh-huh.
This is black licorice. Salty licorice that what they call it. Okay.
but it's not typical black licorice we have here in America it actually tastes way better.
I dont know if you all like black licorice or not. Nope.
This white stuff around it is not sugar it is salt.
Do not start chewing immediately or it will stuck in your teeth. Fun fact.
That is a lot of salt. A lot of salt. This is the hardest licorice I have ever chewed.
Black licorice has never tasted so good. Compared to the salt?
Oh I get it. Yeah, like once you get past that salt.
Uh-huh. I don't even taste the black licorice.
Well I'm going to let you all leave on a good note.
This is the Australian Musk Stick
This is made, typically, from the anal glands of a deer.
Mm-hmm. But not anymore.
This is a synthetic.
We went and read all the stuff
But it is what it tastes like.
It tastes like the anal gland of a deer. How do we know that?
It's the Fun Dip stick.
Oh, it's perfumy.
I'm really okay with this one. NO. See why is it this one get me worse?
Like its the perfume is like so gross to me.
Natalie, I'm going to tell you this, you win this episode.
For eating every single one of those.
And not throwing up. I'm very proud.
I don't know if I'm going to make it through the rest of the day though.
Do you remember how sick we were after eating live octopus for 24hrs.
Whats the answer? Can of coke. That's true.
I like stuffing my throat.
A lot of this stuff, I get it. Like Vegemite while I find it to be actually gross,
like I could see where someone else goes "Spam is gross."
Yep. Uh-huh. We were talking to the guys that are running it
and like they're really mindful of putting everything into like the appropriate context.
and like comparing a pop-tart to a octopus.
like its all what you've become use to.
Culturally we have and issue with like, eating different parts of an animal. But we eat weird parts of the animal.
We do. Gelatin is weird. Yeah.
It was such a cool learning experience and it was so fun to see things from around the world all cultivated together.
It was an opportunity we wouldn't normally have. AND we got to try a bunch of stuff we wouldn't normally have gotten our hands on.
Thats true. Anyways it was amazing. It's going to be traveling we found out.
They are trying to get at least 10 more cities I think they said.
So check it out, we'll put the link to the website below for you guys.
Big thank you to our culinary experts who let us sample everything.
They were such great cheerleaders.
Thank you guys so much. You were very understanding of my inability.
Tara goes running across the room
I tried.
I'm Tara. I'm Natalie. And this was Natalie and Tara Try Stuff
See ya next time. Oh and dont for get to subscribe if you like what we are doing.
Oh yeah, and there's Instagram.
Oh, yeah and- Oh and and and
Andandand And all the things I'm suppose to be saying.
Ring the bell. The bells a thing.
Okay, we're gonna go.
Bye.
Bye. [giggleing]