10 most dangerous dishes on the planet
Sometimes the most coveted dish is not only wildly delicious but also wildly dangerous. Absorbing little piece, You risk not only your health, but also life. However, cooking such meals allow only chefs of the highest class, and it is not enough. So what makes people risking their lives, is the deadly food? Sometimes it’s tender meat, sometimes the desire to tickle nerves, and sometimes a delicacy dish on purpose, to keep the population in whom this future delicacy eats.
The puffer fish
One drop of poison contained in the puffer fish, able to cause full body paralysis, and then death. However, in Japan this fish is considered a delicacy. The art of cooking this dish takes a while to learn: toxic parts of fish (eggs, liver) should be removed so that the poison penetrated the tender flesh. The slightest mistake a chef can cost the life of the client in Japan annually register more than 10 cases of poisoning from puffer fish.
Why do the Japanese do it? Say for the sake of unearthly taste of the dish. After trying expensive delicacy, one ascended to heaven from bliss, others — from a terrible fast-acting poison. In ancient times, the fate of the chef, too, was unenviable: following the code of honor, he had traversable the poisoned guest. In our days, of course, to these barbaric practices is never followed, and therefore the cook-poisoner can pursue a career. The only thing that soothes: death from a failed tasting fugu is considered to be in the land of the rising sun honor. Here’s a samurai roulette.
“San NAK JI” or simply a dish of live octopus is a popular delicacy in Korea and Japan. No special culinary delights: the octopus is served still alive, and the whole point is that by sending in mouth still wriggling tentacle, chew and swallow them without choking. Every year in South Korea killed about 6 exotics — choked by the tentacles. Giant frog-bull
Giant frog-the bull — the main delicacy in Namibia. The locals eat all the parts of a reptile, in addition to internal organs. The rest of the world to prepare frog legs, as the skin and innards of adult frogs contain a poison capable in few days to disable the liver of a healthy person.
Cassava — a plant used in many countries for making traditional dishes and flour. However if do not wash before using or properly prepared, it can become deadly: the roots and leaves of the plant contain cyanide, a deadly poison.
Fruit Aki originating from West Africa and is widely used in the traditional cuisine of Jamaica. Externally, the fruit is very similar to an ordinary bulb, only red. To collect it it is necessary within a certain time after the fruit “open up” and inside the fruit you see seeds. Aki is extremely poisonous: in unripe and ripe form of the fruit contain the poison, and ripe to eat only the pulp around the seeds.
Why run the risk? For the adrenaline, wishing to tickle your nerves. The “proper” combination of: Aki, cooked with dried fish and vegetables. Giant poisonous jellyfish
Giant venomous jellyfish found off the coast of Japan. Its main food — tuna known what causes the interruptions in supplies to the market. To avoid problems with the tuna industry, from giant poisonous jellyfish made delicacy. The principle of cooking is similar to cutting rubyforge: carefully removing the poisonous parts, you can avoid poisoning. Casu Marzu
Casu Marzu is a sheep cheese from Sardinia. The peculiarity lies in the fact that he was infected cheese flies. It is generally prohibited and is only sold illegally. Implanted in the cheese, the larvae reinforce the fermentation process and consists only of soft consistency of the finished product. When filing on the table it looks like head cheese wriggling with worms inside a translucent length of the order of centimeters. Sometimes they can jump a distance of up to 15 centimeters, therefore during meal it is recommended to protect the eyes.
A taste of Casu Marzu burns the tongue, and the cheese follows a stinky liquid called lagrima, i.e. tears. The larvae are not digested and can begin to multiply, causing vomiting and indigestion.
The elderberry is often added to herbal teas, jams and various desserts. And the flowers and berries can be used for the production of elderberry wine, and in Hungary produce Buzinov brandy (yield: about a gallon of beverage from 50 kg of raw fruit). This alcoholic drink, like Sambuca is made by distilling anise and elderberry.
In addition, the elderberry contains a lot of vitamin C, which passes almost without loss in canned foods. Mature berries of elderberry are considered safe, but in a slightly unripe fruits may contain dangerous cyanide.
In Cambodia, a rare delicacy is a big spider “a-ping” — a kind of poisonous tarantula. This is the specialty of the town of Skuon close Nbut