SHAME ON YOU CHINA
Alligator on a Stick:
-Chucks of deep fried alligator (tail part, battered in corn meal, seasonings, probably similar to snake recipe) served on a 10 inch wooden skewer. Seen mostly at outdoor festivals. Has a chewy
consistency like undercooked pork. Tastes like alligator.
In the Yucatán Peninsula, people eat iguanas (also called "Gallina de Palo" (tree chicken) or "Bamboo Chicken") as if it was some sort of farm animal, or some sort of hunting animal, they hunt it in their own houses or in the forest, there are Iguanas of the size of a dashund dog that live in peoples backyards,
(Mexico, Honduras, Belize, Panama)
'World's Largest Rattlesnake Roundup' is held each year in March and hundreds of pounds of rattlesnake meat is cooked and served by Chief Chef Corky Frazier."Fry meat to golden brown.
A snake is usually tethered from a loop or hook behind the head and left to hang down. Then the chef makes a short cut in the snake's underside to reveal the gall-bladder. Then the gall-bladder is cut open and the gall liquid squeezed out into the glass of 'wine'. Voila - the resulting mixture is snake wine.
deep fried monkeey toes[indonesia]
Finnish Pigs blood Pancakes[finland]
Pig's blood cake from Taiwan is made from chewy rice and pigs blood! It is a popular dish in Taiwan and is often served steamed!!
Pig Blood SausagesPig blood is actually used to flavor porridges and sometimes even cured with salt so that they can be saved and used later. Gives a whole new meaning to bleeding to death!!
word delicacy in the same sentence with words like cricket, caterpillar, frog, grasshopper, but I guess I was wrong. Apparently in Thailand all these are considered delicious and extremely good for the body. Grasshoppers are boiled alive so they keep their physical detail intact, but you shouldn’t eat the head and intestines…charming.:-
boiled grass hopper:-
Monkey brains are a favorite of the Chinese, and are often enjoyed in a few other countries. In Indonesia, monkey brains are believed to cure impotence, which has of course led to over-hunting of the poor monkeys. The brains are either cooked, or served raw — out of the monkey’s skull. Some stories say that the most traditional (and disturbing) method of consumption is to eat the brains out of a monkey’s skull while it’s still alive
COOKING ROOSTER TESTICLES
A favorite in Taiwan, rooster testicles are usually boiled and eaten with very little garnish. If you want to get creative, throw in some basil and ginger
Fruit Bat soup is considered a delicacy in Palau,actually; they dump a live, whole fruit bat into a pot of boiling milk and serve it up as soup. We don’t even want to start thinking about dealing with the fur and other innards, not to mention what’s still inside those innards. Even if we could somehow get over it — which isn’t likely — it just seems like a lot of work for such little reward. That’s of course forgetting about the fact that there’s a whole bat in your bowl of soup.
FRUIT BAT SOUP
Caterpillar fungi is the result of a caterpillar attempting to munch on some fungus, getting infested by said fungus, and then getting mummified by it while it’s still attached. In the end, you get what looks like a fungus that actually grew roots. Despite how gross this is, caterpillar fungus has had a long history in both Traditional Chinese as well as Tibetan medicines, and has gained popularity since the
learned of its medicinal value — it now goes for $1,360 to $8,200 per pound. If you don’t fancy eating one of these worms straight up, you can always add it to a nice soup
Pacha (Boiled Lamb Head)
Pacha is one of those things that’s borderline when it comes to the question of “is it revolting, or just foreign?” In Iraq, it’s one hell of a good meal. In most other places across the globe, boiling an entire sheep’s head and eating it might be considered a bit on the crazy side. Traditionally, pacha is served as a nice soup with the entire head in the broth, along with its stomach which has been sewn shut, containing rice and meat from the more normal parts of the sheep. Markets where pacha-makers might shop would have a table with nothing but a stack of sheep-heads on it. Lamb is good stuff, but once you see a whole sheep’s head in a pot of soup, it’s a bit hard to go forward unless you’re raised on the stuff.
Kopi Luwak;-Kopi luwak isn’t your average coffee, and if you spend enough time around coffee snobs you’ve probably heard of it. Also known as civet coffee, this delicacy goes through quite a journey before finally reaching the consumer. A civet (think meerkat) first eats the coffee
, enjoying the fleshy pulp, and begins the digestive process that apparently gives kopi luwak its unique flavor. Although there’s some complex science behind the process that alters the beans themselves, kopi luwak is basically made from pooped out coffee beans. Sure, they’re cleaned before they’re roasted, but it’s still poop coffee.
. Traditionally, chicken, quail or duck eggs are coated with a mixture of clay, ash, salt, lime, and rice hulls, then preserved for anywhere between several weeks and several months depending on the process chosen by the “cook.” What once resembled a tasty, edible treat is now a jellied mass of a thousand farts. Although it’s common to wrap some ginger around a slice of century egg, we can’t imagine the stench would be subdued at all. In fact, it’s known to smell so bad that a myth developed long-ago that century eggs are prepared by soaking in horse urine. That method would probably be slightly more appetizing.
Namibian Warthog(WILD PIG) Anus:-
Anthony Bourdain made a lot of people sick to their stomachs when he recorded an episode of his show while in Namibia. The locals, making full use of the native warthog population, had a delicacy quite unlike most others. Their “delicacy” was not the brains of the , or even its heart. It’s the anus. To make matters worse, this “dish” is usually served ’round a campfire, so tradition calls for it to be eaten unwashed, uncleaned, and technically al dente since it’s only supposed to cooked the slightest bit before consumption. No thank you, Namibia.
Balut is a duck (or chicken) egg that’s been allowed to mature in warm conditions for about 17-18 days. At that point, it’s boiled just like a regular egg. Then a hungry customer buys one, cracks open the shell, sees the mostly-formed tiny bird curled up in it — feathers and all — and says “yum!” While many people simply drink the juices that flow out of the egg, the proper consumption of Balut means actually eating it. (SOUTH EAST ASIA)
Kiviak:-(GREEN LAND )
Basically, a seal is killed at some point in the Spring or Summer, and after all the meat’s been taken, the carcass and hide are put to use creatively. They stuff the thing full of dead birds, sew it shut like a big
sack, and bury it under the permafrost, not to be touched until Christmas. When the holiday season’s in full swing, the putrid time-capsule of fermenting meat is dug out of the ground for all the happy Christmas-goers to enjoy. The heads of the birds are bitten off, and the insides are sucked out like some sort of meat-cheese-jelly. Sound appetizing? Didn’t think so.
traditional dishes of Scotland. Haggis:-
deep-fried and crunchy insects:-
A Flesh of Live Shrimp
. Donkey’s Meat
Canned & Dried Insects
EATING LIVE FROG HEART:-[JAPAN]
Eating Live Animals:-[CHINA AND JAPAN]
frog juice [AS FOOD] in Peru:-
FRIED WATER BEETLES
French Fried Skunk
- 2 skunks, skinned and cleaned
- 1 tablespoon salt
- water, to cover
- 2 cups bearfat or 2 cups lard
- 2 egg yolks, beaten
- 3 cups milk or 3 cups cream
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder
Octopus Ice Cream. Want to tantalize your taste buds with a tentacle? If so, Octopus Ice Cream is the solution. The Japanese have been able to come up with an amazing variety of uses for octopus, ranging from delicacy to porno movie prop. Little wonder then that octopus has found its way into ice cream.
3. Squid Ice Cream. Not wanting to give Octopus Ice Cream a leg-up, Kimura Shoten used the extra legs available to step forward with squid flavored ice cream.
Ox Tongue Ice Cream. What better way to tickle your taste buds than with another tongue? Though Ox Tongue Ice Cream may not be the first delicacy to come to mind, its taste is nothing to have a beef with.
Crab Ice Cream. Hokkaido, Japan’s northernmost prefecture, is renowned for its rich array of seafood, prime amongst the delicacies being crab. Though not everybody’s favorite ice cream flavor, this is a dish worth sinking your claws into
. Eel Ice Cream. Eel is a summer delicacy in Japan, which probably explains why Futaba decided to use it to flavor an ice cream. Surprisingly, the smooth taste is quite palatable, even if the thought of what’s being eaten is not quite as palatable.
11. Shrimp Ice Cream. Most people would be filing a report with their local health authorities if they dug up the corpse of a shrimp from their ice cream, but with this product from Roman Holiday, it’s standard practice. The image Shrimp Ice Cream probably conjures up amongst most people probably comes closest to the actual
14. Chicken Wing Ice Cream. Nagoya is famous for its poultry, so it should come as no surprise that the taste of this ice cream is best described as foul. It actually tastes like a fried chicken wing, which is fine if that’s what you’re eating, but not if you’re tucking into some ice cream.
16. Cactus Ice Cream. A tasty treat that will prick the hearts of ice cream lovers everywhere. It is smooth and refreshing with a taste that must be like drawing water from a cactus after being parched in a desert for days.
17. Raw Horseflesh Ice Cream. The mere thought of putting raw horseflesh into ice cream may be enough to produce plenty of neigh … er, naysayers. And, rightfully so. You can get it straight from the horse’s mouth, this would have to vie for the vilest ice cream ever created. The chunks of meat inside it offer ample proof of why horseflesh is usually used in dog food.
18. Goat Ice Cream. Goats are known for eating absolutely anything; those brave enough to try this Japanese ice cream may do well to adopt a similar attitude. Made with, of course, goat’s milk, but also containing plenty of the rest of the animal.
19. Whale Ice Cream. Whale has long been a delicacy among the Japanese. Certainly not a politically correct choice, but one that will definitely get people blubbering. Despite the rich, creamy texture, the ingredients are probably from a minke and not a sperm. Perhaps we should all be glad for that.
20. Shark Fin Noodle Ice Cream. Just when you thought it was safe to eat ice cream again, here’s something you can really sink your jaws into. The tangy taste of Shark Fin Noodle Ice Cream is definitely one for the fin-nicky fan. A great white ice cream!
21. Oyster Ice Cream. Giving an entirely new meaning to Pearl of the Orient, Oyster Ice Cream can be eaten at any time, even if there’s an “R” in the month. Oysters have a reputation for providing prowess, but whoever thought of this ice cream should have made like its ingredients and stayed in the shell.
23. Seaweed Ice Cream. If marine animals aren’t your cup of ice cream, perhaps a healthy alternative of seaweed is preferable? Seaweed is packed with minerals, some of which are medicinal, which probably goes a long way in explaining the taste.
5. Spinach Ice Cream. No longer will frustrated parents have to urge their children to eat their greens if they want to have dessert. Now, Spinach Ice Cream will let kids kill two birds with one stone by eating their veggies and ice cream at the same time.
26. Garlic Ice Cream. At last! An ice cream that lets everybody around you know you’ve eaten it! Garlic-flavored Dracula Ice Cream is a summer delight you can really sink your teeth into. Designed to ward off vampires, this uncommon choice of flavoring may ward off a few ice cream lovers, too. Garlic may well be a wonderful condiment for an assortment of foods, but, as for a substance vampires really hate, this is bloody awful. Incidentally, Garlic Ice Cream was made in the tiny Aomori Prefecture village of Shingo, which claims to be the place where Jesus Christ’s grave is located.
28. Lettuce and Potato Ice Cream. Lettuce Ice Cream? With Potato? Rarely the best of partners even in dishes such as salads where they at least complement one another, Lettuce and Potato Ice Cream is a leafy spud dud.
32. Chicken Ice Cream. It’s an ice cream like this that almost makes you wish the horrible thought about the avian flu that swept through Japan earlier this year had been a bit more effective. The taste of Chicken Ice Cream goes a long way toward explaining why the birds are described as foul. Though undoubtedly a tasty meat, you’ll need to be anything but chicken to get through this ice cream
34. Potato Liquor Ice Cream. Shochu was once exclusively a brew popular among Japan’s working classes, but now the potato-based liquor with a similar taste and potency to vodka is enjoyed by those from all segments of society. Whether shochu can be enjoyed as an ice cream flavor is a matter of personal preference, but the sharp tang the liquor gives this icy treat is certainly a wonderful way to beat the summer heat. And what better way to put some luster into an otherwise vanilla ice cream than to add some moonshine?
35. Red Wine Ice Cream. The fruit of the vine makes a wonderful transition to the world of ice cream and it’s difficult to imagine a better way to take a tipple.
37. Cherry Blossom Ice Cream. Given the love the Japanese have for their national emblem, this ice cream could never be anything but a dessert delight. The scrumptious sweet is yummy for the tummy, brightening up the taste buds the same way its ingredients bring about a delightful transformation across the entire country every spring. The treat may well show that Japan’s ice cream makers are blossoming, but don’t forget you’re chomping away on flowers.
38. Soy Sauce Ice Cream. Soy sauce is the undisputed flavor of Japan. But why it had to be put into an ice cream is anyone’s guess. Diving into Soy Sauce Ice Cream leaves you with the feeling that when it comes to soy based edibles, perhaps soylent green may have been a tastier choice. Each bite is a reminder of foods that should never be mixed.
39. Pit Viper Ice Cream. The pit viper is one of the most dangerous poisonous snakes inhabiting the Japanese archipelago. And a bite into this reptilian flavored ice cream can certainly seem deadly. Pit viper is regarded as an aphrodisiac in Japan, but the terrible taste makes it hard to fall in love with this ice cream.
40. Indian Curry Ice Cream. Definitely not a taste to give others if youâ€™re trying to curry favor. Curry flavored ice cream goes a long way toward putting the bomb into Bombay. The adventurous ones who try this ice cream will be rewarded with the taste of curry lingering in their mouths for hours.
41. Pearl Ice Cream. This ice cream is a true Pearl of the Orient. But this oyster-based ice cream has the kind of taste that makes some just wanna clam up.
42. Salad Ice Cream. An ice cream salad that definitely needs to be tossed. This ice cream, packed with chunks of veggies, is the sort of food that turns kids off their vegetables.
43. Charcoal Ice Cream. The “coalden” child of Japanese ice creams. A must-eat for the coal miners. Not cool, but undoubtedly “coaled.” An ice cream that could char reputations. But the taste? Char-ming.
44. Miso Ramen Ice Cream. An ice cream that really gets on the noodle of some, but the ramen and miso are both Japanese culinary favorites. If only the delicacies had been left in the noodle bowl instead of blended with ice cream.
45. Chili Pepper Ice Cream. Before partaking of this fiery ice cream, perhaps its best to remember that itâ€™s made of the same stuff used in the capsicum spray used on those in an uncontrollable rage. Probably one of the only ice creams in existence that makes your mouth burn when you taste it.
46. Cheese Risotto Ice Cream. Italians are famous for raising their arms and gesturing in exasperation at the slightest provocation. Imagine how theyâ€™d be after learning that the Japanese have added one of Italyâ€™s national dishes, and a savory one at that, to sweet ice cream.
47. Natural Salt Ice Cream. How sweet – salty ice cream. A real salt-of-the-earth taste for some, but others feel thereâ€™s little fine about this brine.
48. Grated Yam Ice Cream. When grated, yam creates a gooey paste somewhat akin to dough made out of flour and water. Which kind of raises the question of how it ever ended up as an ice-cream flavor in the first place.
49. Cypress Tree Ice Cream. Cypress is a favorite when making the barrel-like baths so adored in Japan. Though it contains fragments of cypress wood for flavoring, some may find the taste of this ice cream influenced more by the bathwater than the material used to make its container. Frankly, this tastes like ice cream on a wooden stick without the ice cream.
50. Cream Cheese Ice Cream. Itâ€™d be wonderful to say this flavor creams all the others. It may be true when it comes to bread spreads, but it sure ain’t the case with ice cream.
51. Squid Gut Ice Cream. Squid innards are often used as a condiment in Japanese cuisine, which I suppose makes it inevitable that it would find its way into ice cream. We should be fortunate Squid Gut Ice Cream is not the full squid.
52. Squid Ink Ice Cream. If the idea of Squid Gut Ice Cream seems unpalatable, perhaps Squid Ink flavor is more of a tentacled taste-bud tantalizer.
53. Char Grilled Seaweed Ice Cream. As if the thought of grilled seaweed is not enough, this ice cream has the added bonus of having the seaweed burned to a crisp before being added.
54. Hot Spring Water Ice Cream. Soaking in the steaming waters of a hot spring is almost the Japanese national pastime. Located in volcanic areas, Japanâ€™s hot springs are subjected to wafts of the pungent odor of sulfur, which, of course, closely resembles the fragrance of broken wind. If you know the smell, you know what the ice cream tastes like.
55. Dracula Cool Garlic Mint Ice Cream. Called â€œDraculaâ€? because of its supposed effectiveness against vampires due to the garlic it contains, the unfortunate addition of mint flavor almost seems enough to drain anybodyâ€™s blood. A taste that seems to leave the mouth in an undead state. Definitely not to be eaten during daylight (and nighttime is best avoided, too).
56. Genmai Ice Cream (unpolished rice). It shouldnâ€™t be surprising that this ice cream has a taste thatâ€™s a little, well, unpolished. But genmai is certainly healthy and this treat actually gives credence to the idea that rice is nice.
57. Aojiru Ice Cream. Aojiru, literally a broth of green-leafed vegetables, became a household word across Japan because of a TV advertisement for aojiru featuring an old man guzzling down a glass full of it, and promptly proclaiming it to taste â€œawful.â€? Enough said about the ice cream flavor.
58. Rice Straw Ice Cream. Rice straw forms the tatami mats that some call the essence of Japan. Igusa makes for great wabi and sabi, and a not a bad tasting ice cream flavor, either.
59. Environmentally Friendly Miso Ice Cream. Another miso-based flavor, this soybean paste ice cream has the added advantage of being environmentally friendly. Judging by the taste, it would have been much friendlier had it never existed.
60. Hojicha Bitter Green Tea Ice Cream. Putting the â€œbrewâ€? into bruising your taste buds is the hojicha bitter green tea ice cream. Hojicha is best known as a tea consumed to complement incredibly sweet Japanese confectionery, but typically busy Japanese have mixed it with ice cream to kill two birds with one stone. And with a taste like this, it wouldnâ€™t be surprising if they killed more than two birds as well.
61. Persimmon Ice Cream. In Japan, persimmons are most often eaten after having been hung out to dry for the autumn months. And that description should be enough to give you a hint of what the flavor of this ice cream is like.
62. Pickled Plum and Shiso Ice Cream. Shiso is a herb frequently found flavoring a variety of Japanese foods, especially sushi. Its mint-like fragrance is a present for the palate, but when added to ice cream it makes every bite seem as though itâ€™s a slab of raw fish.
63. Collagen Lemon Ice Cream. Lemon flavoring may sour some to this treat, but others may enjoy chomping away on the crunchy, gristly chunks of collagen inside that make eating this ice cream almost like chewing on a sweet bone.
64. Tomato Ice Cream. Rotten tomatoes descrine this ice creamâ€™s taste. Imbibing this WMD (weapon of mouth destruction) is like letting a spoonful of freezing ketchup melt in your mouth.
65. Deep Water Gelatto. An ice cream containing water taken from deep beneath the earthâ€™s crust, with a taste that suggests it may have been better off remaining there. Actually, this is one of the more palatable members of this collection.
66. Herbal Remedy Ice Cream. Yakuzen is the name given to the various herbs and plants used in traditional Oriental medicine, as well as to this ice cream. Mind you, the practice employs such exotics as rhinoceros toenail clippings and tiger tails, neither of which have made their way into an ice cream, which would probably have been a better fate for this flora, too.
67. Potato Ice Cream. The Spud Missile of Japanese ice creams.
68. Cheese Ice Cream. An ice cream every bit as cheesy as the captions to these photos. As a dairy product, itâ€™s a much tastier mix than some of the other frightening flavors.
69. Finland Ice Cream. An ice cream to sink your teeth into, especially as it contains xylitol, a substance said to be beneficial for oral hygiene. Recommended by dentists, probably because, like the makers of this ice cream, theyâ€™re used to putting awful tastes in peopleâ€™s mouths.
70. Natural Viagra Ice Cream. Just what the ice cream shops have been missing – Viagra flavored ice cream. I just didn’t know Viagra had a flavor, nor do I want to know what it’s like.
For 15 years, the Guinness Book of World Records has awarded an an ice cream shop in Merida, Venezuela as having the most flavors; currently 892, but always increasing. Here is a sample of some tasty flavors from that shop:
71. Spaghetti Bolognaise Ice Cream.
72. Tuna Fish Ice Cream.
73. Onion Ice Cream. Tastes just like garden fresh green onions (or scallions), only colder.
74. Fried Pork Rind Ice Cream.
75. Rose Ice Cream. Just like inhaling a bouquet of roses, except you’re eating them!
76. Beet and Corn Ice Cream.
77. Carrot Ice Cream.
Taiwan has a popular line of seafood ice cream. Created in 2003 by Liny Hsueh, the Dr. Ice line of ice cream contains the following frightening flavors:
78. Cuttlefish Ice Cream. 14-year old girl Yvonne Yen says, “I like the ice cream here, especially the cuttlefish flavor, because of the rich texture and lighter sweet taste. The color (black) is really cool.”
79. Tuna and Seaweed with Fruit Ice Cream.
80. Peanuts and Wine Ice Cream.
81. Pineapple Shrimp Ice Cream.
82. Mango Seaweed Ice Cream.
And of course, Great Britain has its own strange flavors.
83. Stilton Cheese Ice Cream. The Sun reports that Churchfield Farm is creating a Stilton Cheese Ice Cream which they say goes great with holiday mincemeat pies.
84. Cold Sweat Ice Cream. Along with milk, sugar and the other usual ingredients, this ice cream is made with three kinds of peppers and two kinds of hot sauce. It’s so spicy that just touching it makes your fingers feel hot. It’s not a top seller. One of the ice cream shop’s regular customers said it tasted like, “fire – with a side of fire.”
85. Chicken Fried Steak Ice Cream. Ever wondered what happens if you mesh fried steak and ice cream together? DallasFood.org introduces a new way to screw up your diet quickly and easily. Itâ€™s basically frying a piece of steak with egg, butter, sugar, and milk, and topping it off with an ice cream scoop.
86. Nogger Black Ice Cream. The world’s first racist ice cream! This is a liquorice flavored version of the classic nougat-flavored “Nogger.”
busy scooping ice cream flavors so outlandish it makes some of its chill-seekers scream, all right.
87. Chunky Bacon Ice Cream. “Bacon and butterfat, what could be better? The stuff should come with CPR instructions,” jokes H. Page Skelton, 37, watching the young women sample the next sample — spicy-hot ice cream with a vinegar aftertaste.
88. Barbecue Flavor Ice Cream. “Uh, it tastes a little too much like barbecue,” says bikini-topped Franny Linus.
89. Cackalacky Spice Sauce Ice Cream. Bryan Wetstone, 15, from Columbia, tries the Cackalacky ice cream and doesn’t appear to enjoy it. Hearn says to Skelton, “I think he’s going to puke.”
90. Mushroom Ice Cream.
91. Mushroom-Pecan Ice Cream. “The mushroom sucked, but the mushroom-pecan rocked! But I would guess that mushroom-pumpkin was the weirdest one ever.”
And here are some flavors that Radar Magazine found across America:
92. Chocolate Garlic Ice Cream. Rachel, age 8, “It tastes like poop. How could you live with yourself if you made that ice cream?”
93. Haddock Ice Cream. I like fish sticks, but mixed with the ice cream theyâ€™re soggy, like wet bread. Plus, Iâ€™m not sure fish and ice cream is a good combination.
94. Bay Leaf Ice Cream. Tastes like eucalyptus. Itâ€™s fluffy, like whipped cream.
95. Lox Ice Cream. Not good. Lox has a greasy taste that doesnâ€™t go with ice cream.
96. Durian Ice Cream. A kind word would be wretched. You get this from Spice Market?
97. Lobster Ice Cream. Rachel, age 8, “I like lobster, but I donâ€™t like it in ice cream.”
at Ohio State University, people have developed odd and unmarketable flavors such as:
98. Sauerkraut Sherbet.
99. Potatoes-and-Bacon Ice Cream.
100. Squash Ice Cream.
101. Mustard Ice Cream.
And there you have it. 101 frightening ice cream flavors!