Here is the 10 worst foods' collection.
Escamoles, Mexico: the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices. The eggs have the consistency of cottage cheese. Escamoles have a surprisingly pleasant taste: buttery and slightly nutty.
Casu Marzu, Sardinia, Italy: a sheep' milk cheese that has been deliberately infested by a Piophila casei, the "cheese fly." It is created by leaving the whole cheese outside with the rind removed to allow the eggs of the cheese fly to be laid in the cheese. A female fly can lay more than 500 eggs at one time. The eggs hatch, and the larvae begin to eat through the cheese.The acid from the maggots digestive system breaks down the cheese fats making the cheese very soft. Its translucent larvae are able to jump about 6 inches into the air, making this the only cheese that requires eye protection while eating. The taste is strong enough to burn the tongue, and the larvae themselves pass through the stomach undigested, sometimes surviving long enough to breed in the intestine, where they attempt to bore through the walls, causing vomiting and bloody diarrhea. This cheese is a delicacy in Sardinia, where it is illegal.The cheese, when prodded, weeps an odorous liquid called lagrima, Sardinian for "tears."
Lutefisk, Norway: after the larvae-ridden cheese, it's a blessed relief to sample a clean, down-to-earth Scandinavian recipe. A little too clean. Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery. Lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face...
Baby mice wine, Korea: what better to wash down your gelatinous lumps of lye fish than a nice chilled cup of dead mice? Baby mice wine is a traditional Chinese and Korean "health tonic," which apparently tastes like raw gasoline. Little mice, eyes still closed, are plucked from the embrace of their loving mothers and stuffed (while still alive) into a bottle of rice wine, where they are left to ferment.
Balut, the Philippines: this is duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture. They are enjoyed in Cambodia, Vietnam and Philippines, typically sold by street vendors at night, out of buckets of warm sand. They are often served with beer. Salt, chilli, vinegar-onion sauce, lime juice, ground pepper are served as seasoning for the egg. Fertilized eggs are kept in sunlight and stored in basket to retain it warmth, and after 9 days the eggs are checked under light to reveal the embryo inside the egg. Later, after 8 days, it will be ready for cooking. Balut is considered as a major sorce for protein and calcium. The ideal balut is of 17-days-old, sometimes 21 days.
{read_more}Rocky Moutain Oyster: It has no relationship with its name, it is the bull calf testicles served as food. They are often deep-fried after being peeled, coated in flour, pepper and salt; often served as an appetizer, and very famous in America and Canada. The testicles are removed from the calf so as to prevent breeding the growth of skeletal muscle suitable for beef and temperament alteration.
Haggis: a traditional Scottish dish, it is a kind of sausage comprised of sheep's heart, lungs and liver. In simple words, it is sheep's intestine. Haggis is widely available in supermarkets in Scotland and many other parts of the world. Sometimes haggis is sold in tins or a container which can be microwaved or oven-baked. Although it looks disgusting, the Haggis lovers will not agree with that.They swear that those who are brave enough to taste it they will taste it again and again.
Cod sperm: one of the favorite winter delicacies in Japan is "shirako", cod fish sperm sacs. Shirako looks a lot like a piece of human brain, white soft, squishy and very slippery. Most Japanese appreciate its light, delicate taste, with enough fishiness to remind you that it’s not a dairy product. The sperm sacks may melt in your mouth like soft butter, but it is said they have just the opposite effect on men who want to perform better in the bedroom. Despite this, very few non-Japanese men rarely try this Japanese delicacy.
Airag, Mongolia: they say Mongolians are born in the saddle and die in the saddle, and it is certainly true that the horse is vital to their nomadic lifestyle. They also eat plenty of horsemeat and manage to consume almost four liters of mare's milk a day. Mare's milk is fermented in a cowhide container until it is a potent 5% ABV.
Rats, Vietnam: they destroy crops in rural Vietnam, so farmers catch them, wrap them in banana leaves and sell them as a dinnertime treat. A roasted version can often be seen on the end of a stick in Thailand. Bats on a stick are also popular.
Naughty Bonus: Sushi is renowned for its colourful, artistic presentation, but some eating establishments in Japan take the art form to a new level. Nyataimori sees sushi served on the body of a naked woman. Restaurants serving Nyataimori (or the male equivalent, Nantaimori) are rare, and the dish carries a hefty price tag.
