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The most dangerous and disgusting delicacies

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Travel Articles >> Ratings Travel Articles >> Curiosities Travel Articles >> Gourmet

Specialists from USA have gathered a list of dangerous and rare delicacies that can even kill a epicure or seriously damage his health.

The list of the deathly tasty dishes consists of the wormy cheese, putterfish, absinthe and others. At the top of the rating is casu marzu - the special cheese made in Sardinia that contains live insect larvae.

Casu Marzu goes beyond normal fermentation, achieving the stage of decomposition caused by the digestive function of the cheese fly larvae. The worms fasten the process of the decomposition of the fat that is contained in the cheese and it becomes soft.

This delicacy is not sold freely, because it can shock even an experienced gourmand. Besides, the larvae are pretty quick and move around the cheese piece really quickly. Sometimes they can jump 15 centimeters long, so the eyes should be kept safe during the meal.

The farmers in Sardinia and also in Piemonte and Bergamo at the North of Italy are still keeping the secrets of this delicacy. They can secretly satisfy an order of the fearless "larvae eaters".

Fugu or the putterfish is a very toxic fish, which internal organs and prickles are causing death. The fugu organism produces one of the most powerful natural venoms - tetrodotoxin, that has neuro-paralytic action. Everything depends on the abilities of the chef-cook that should neutralize the venom during the cooking.

This fish can be used in soup or fried dishes. It can be ordered in Japanese restaurants of New York, Chicago, Philadelphia and Los Angeles. Though, in Florida it's catching is prohibited.

The receipt of the Brie cheese is one of the most ancient in the whole French cuisine. This cheese is being sold with mold that certifies the original technology of it's creation. Real Brie can be bought only in France.

Currently only experienced barmen are allowed to prepare absinthe. The dose of thujone - exactly this substance in the liquor has hallucinogen properties - should be strictly obeyed.

Sassafras, or the American laurel has been used by the inhabitants of the North America as a tea infusion and anesthetic. And the creoles have added it to soups and stewed cuisine. The plant contains safrole - the substance that has been considered a cancerogene in 1960-s and it's nutritional usage has been prohibited.

The national Scottish dish - haggis - is a lamb tripe filled with giblets and spice. In 1989 it has also been prohibited in the USA because an animal that had a mad cow disease could infect a person with encephalopathy.

The gourmands from Chicago that adore "foie gras" can enjoy it at least till 2012. Several days ago the local authorities have refused to prohibit the creation and sales of this delicacy that is created from a giant liver of an overfed goose or an ant.

Because of the fancy of the gourmands, the birds that are destined for foie gras are being fed forcedly with a special tube that is inserted in the beak. The goose have to eat about 2 kilograms of food each day. Because of such intensive nutrition the liver of the birds gets larger and can reach 1,5 kilograms.

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Article Submitted On: May 23, 2008