10 Mad delicacies from around the globe on which you feel sick Bashny.Net

Everyone is different and what pleases one does not necessarily cause the admiration of the other. But there are some things one look at that would be enough to cause most of us have a collective sense of disgust and hostility. By one of those unpleasant things are questionable delicacies that is prepared and is revered around the world. These dishes are extremely aesthetic appearance, but about their taste and smell, we can only guess, and that's the way, can not but rejoice. We invite you to familiarize yourself with the list of terrible food, which are considered a delicacy throughout the world.

Wine gull



Wine gulls - so the drink that is prepared Inuit (Canadian Eskimo). The recipe of this strange drink is: a dead seagull placed in a container with water and leave for a few days as under direct sunlight. Europeans, who have tried this wine, so to speak about his taste: "If you open the carburetor" Toyota "and drank the liquid remains there, then you would have presented a taste of this terrible liquor". But it also has another advantage: it intoxicates quickly. But the hangover from it uzhasnoe.T untszydan or egg boy



Virgin boy egg or egg boy - a traditional dish in the Chinese province of Zhejiang. To prepare the food, which is considered "a spring delicacy" chicken eggs boiled in the urine collected exclusively in boys who have not attained the age of puberty. After boiling liquid egg extracted from her and nadbivayut shell so that the urine has penetrated into the egg. The process of cooking takes a whole day, when boiling add the urine. When the shell is cracked, virgin boy egg, salt to taste, is considered ready for use.

hákarl



Hákarl - Icelandic national dish, is a meat podtuhshee Greenland polar or basking shark. The fresh meat of polar shark is poisonous due to high ammonia content, so the carcass is fresh, cut into pieces and placed in special containers with gravel, where it is and goes out for 5-8 weeks or more - depending on the season. Then take out pretty rotten meat and hung on special hooks, left to ripen in the open air is still 2-4 months. During this time, the pieces of meat covered with a crust that must be cut in order to stay one inside the yellowish color, which are served to the table.

lutefisk



Lutefisk - a traditional Scandinavian fish dish, winter, Christmas delicacy popular in Norway, Sweden and parts of Finland. Originally, the dish is prepared from cod, and now more popular in Sweden dried ling or pollack, while in Norway remains popular cod. To prepare the dried fish is soaked in an alkaline solution of caustic soda three days and then soaked in water for several days. Due to the chemical reaction of fish proteins with lye fish becomes soft jelly-like consistency and specific pungent smell. In the future, lutefisk is fried in a pan, baked in the oven, boiled or cooked in the microwave.

balut



Balut (or Balut) - boiled duck egg, which has already formed fetus with plumage, beak and cartilage. It is eaten in South-East Asia (Vietnam, Cambodia, Laos, Malaysia, Thailand, the southern provinces of China), especially in the Philippines. Sometimes the eggs are eaten raw, soy sauce, or fried. The taste resembles balut boiled beef liver, have all the taste of the eggs and fruit. To use it, after drinking the amniotic fluid, and the balut - sprinkled with a mixture of black pepper and salt.

century egg



Century egg - a popular snack of Chinese cuisine. Recipes cooking eggs centenarians are many, but the main principle of receipt of the product is as follows: chicken or duck eggs coated with blends of tea, salt, lime, ash, and then roll in rice husk and clay, after being put in a basket and buried about three to four months. This is done to ensure that air does not come into contact with the future, and that the eggs a delicacy for a few months in an alkaline environment. After 3-4 months of egg white turns into a jelly-like elastic translucent substance and the yolk becomes gray-green shade, a strong smell of ammonia and pasty texture.

Jackfruit



Jackfruit - the national fruit of Bangladesh, the largest edible fruit growing on the trees. The peel and the seeds mature fruit emit a strong odor, resembling the smell of rotten onions, while the pulp smells nice, like banana and pineapple.

surströmming

Surströmming - Swedish national product, which is a canned pickled herring. Cleaned salted herring, is placed into an open dish and allowed to ferment. During this process, the product own enzymes and bacteria form propionic, butyric and acetic acid, and hydrogen sulfide. Then the herring placed in cans for further fermentation, whereby it acquires a peculiar softness, as well as an unbearable smell of rotten pronounced.

Kopi Luwak



Kopi Luwak - a kind of coffee with a very specific way of processing. The manufacturing process of coffee beans is that the Asian Palm Civet (animal civet family) eat ripe coffee cherries, digest the fruit pulp and grains themselves - not. Feces are collected by people, washed and dried in the sun. A special taste of the coffee is due tsivetinom enzyme contained in gastric juice Asian Palm Civet. Ready to drink inherent long and is said to gourmets, very pleasant aftertaste.

Kiviak

Kiviak - a traditional winter dish from the kitchen kalaalitov, Eskimo and Inuit living in Greenland. The skin seal is placed about 400 unskinned guillemots, razorbills and gulls let out of the skins of the air, seal it and place the bacon in the ground under pressure (stone) for a period of 3 to 18 months, during which time the bird marinated slowly. Digging and clearing birds from feathers, they can be eaten raw, with skin and bones. If everything turned out well, it can suck the bird through her anus or throat. The taste kiviak as acute and smelly cheese.