Truly these expensive delicacies are brave enough to try only a true foodie.
Fortunately, this dish is prepared the sun`has not a hundred years old and a few months, but the attractiveness of it is he adds. It is impossible to imagine not that the taste of this dish – probably the majority of people find it difficult to move even his smell. Indeed, in the “cooking process” the yolk of a duck, chicken or quail eggs becomes an unappealing dark green color and creamy consistency, and the protein is colored in brown color, becoming translucent as amber. The egg itself exudes the smell of ammonia and sulfur.
To cook century egg, you will need a mixture of alkaline clay, wood ash, lime and sea salt. Using rubber gloves, coat this mixture in each egg, and then roll it in rice husk. Place eggs in a closed tissue banks or dense baskets and keep a few months until, until the mixture is completely cured. After that – voila! – the eggs are ready. Remains only to clean.
I believe that this way of cooking eggs appeared in connection with the necessity of their storage, about 600 years ago in Hunan during the Ming dynasty (1368-1662 years).
Don’t be surprised the Chinese eat and such, and at high prices. Edible bird nests are among the most expensive animal products and they are in Asia to an average of $ 2,500 per kilo! The builders of the nests are in the first place, Swifts Aerodramus fuciphagus and Aerodramus maximus which make them with her own saliva. The latter is rich in calcium, magnesium, potassium and iron, so the nests are considered a good remedy for improving digestion, increasing libido and concentration, as well as beneficial effects on the human immune system as a whole. The most expensive, red socket, worth 10 thousand dollars per kilogram, is collected only from limestone caves in Thailand. Nests eaten in China for over 400 years, most often they are added to the soup, but also cooked with rice, egg tart and other desserts.
This sort of coffee. And got it to our list because “prepared”… in the stomach of the elephant. First, the animals eat the berries of coffee Arabica, which, once in the elephant’s stomach break down under the influence of stomach acid. All this makes the future of coffee “a specific taste”. Through 15-17 hours berries go along with feces, which collect, clean and sell.
It should be noted that the grade of coffee “black ivory” is one of the most expensive in the world, the price per kilogram averages $ 1,100. It produces the one and only Thai company Black Ivory Coffee Company Ltd., and in the “proceedings” of the drink involved just twenty elephants. Besides its expensiveness is due to the fact that of the 33 kilograms of coffee berries obtained only 1 kilogram “black ivory,” as most berries milled elephants themselves and the feces are very hard to find in the grass.
It is unknown which is worse: to SIP a Cup of coffee “under the elephant” or to eat a piece of cheese with living maggots of flies. Of course, makers of traditional Sardinian cheese Casu Marzu Giovanni Gabbas and Andrew Zimmern would consider it an insult to such a comparison. The taste of their cheese they call “very ammoniated” because, once in your mouth, it burns your tongue, and the aftertaste from it lasts for several hours. But memories of this meal probably remain for life. Cheese: first, take off a piece of crust with goat cheese – that cheese skippers could put in the eggs and the hatching larvae are easily made moves inside the cheese, then just wait until the cheese is not “saturated” by the acid from the digestive system of the larvae. By the time of readiness of the cheese – fly larvae in it will be for thousands – it will begin to “weep”: of the delicacy begins to flow the liquid, called lagrima (Latin for “tear”). Themselves the larvae are a translucent worms about 8 mm in length, which is able to… jump. For example, if they are disturbed, cut a piece of cheese, they can jump a distance up to 15 cm. Some eat the Casu Marzu, pre-clearing it from the larvae (it is not clear, however, how to choose them, because they are simply teeming with cheese!), and some got to eat with them, eating at the same red wine and moistened Sardinian flatbread.
Of similar technologies prepare and other varieties of European cheese, for example, German cheese Milbenkäse and French Mimolette cheese, which is produced with the help of live cheese mites.
Another traditional “delicacy” from the Chinese (Zhejiang province) – eggs boiled in the urine of boys under the age of puberty (up to the age of 10 years). They say that the producers Tossidin take it – Oh, gods! – toilets in the local schools, then soaked and boiled eggs in it. Once the shell cracks, the fire diminished and continue to cook. The whole process takes almost the whole day. These eggs are twice as expensive as usual, and the locals believe that their use reduces body temperature and improves blood circulation in the body. Most doctors, however, agree that urine has no beneficial effects on the body because it is waste and does not contain anything useful. All this, however, did not stop in 2008 to recognize Tossidin intangible cultural heritage of Zhejiang province.
The tradition of preserving food by fermentation (fermentation) was popular before there was a modern storage methods. But some people still continue – for example, wity, indigenous peoples of the Western and southwestern regions of Alaska and Far East Russia. They fermented the heads of white fish. Head, and sometimes intestine of fish when it is placed in wooden barrels, cover them with burlap and buried in the ground for a week. To recognize a “ready” mind you at the specific smell of rot, which is a “dish” got its name: “stinking toe”.