[HN Gopher] Casu Martzu
___________________________________________________________________
Casu Martzu
Author : nojs
Score : 156 points
Date : 2021-06-19 13:24 UTC (9 hours ago)
(HTM) web link (en.wikipedia.org)
(TXT) w3m dump (en.wikipedia.org)
| andrewmcwatters wrote:
| "Illegal cheese" sounds really cool, but then you read this and
| it's just really nasty.
| Lucasoato wrote:
| I'm so lucky that society hasn't decayed enough to wipe out this
| cultural and culinary masterpiece.
| always_left wrote:
| Another bit about this cheese is that the maggots are large
| enough that they can also sometimes leap onto your face when you
| lean for a bite
| streamofdigits wrote:
| you may not like it now, but a future you will be craving it
| https://www.nia.nih.gov/health/smell-and-taste
| isoprophlex wrote:
| Another interesting forbidden food: Tempeh Bongkrek[1], tempeh
| fermented with coconut which creates the wonderfully named
| respiratory toxin "bongkrekic acid".
|
| https://en.m.wikipedia.org/wiki/Tempeh#Tempe_bongkrek
| perihelions wrote:
| _" Fatalities from contaminated tempeh bongkrek were once
| common in the area where it was produced.[42] Thus, its sale is
| now prohibited by the law; clandestine manufacture continues,
| however, due to the popular flavor."_
|
| Remarkable. It joins fugu on a very short list of "things that
| are lethally poisonous, but also food".
|
| Wikipedia even has a category for this!
|
| https://en.wikipedia.org/wiki/Category:Potentially_dangerous...
| ("Category:Potentially_dangerous_food")
|
| Casu Martzu, tempeh bongkrek, fugu are all on there. But I
| think it's missing a couple interesting ones: raw cassava root
| (glycosides that are metabolized to cyanide) and rhubarb
| (oxalic acid (which is also the toxic metabolic product of
| ethylene glycol, the antifreeze fluid)).
|
| https://en.wikipedia.org/wiki/Cassava#Potential_toxicity
|
| https://en.wikipedia.org/wiki/Rhubarb#Oxalic_acid
|
| https://en.wikipedia.org/wiki/Oxalic_acid#Occurrence_in_food...
| (several other obscure foods)
| kkotak wrote:
| Why?
| Kivutar wrote:
| We have this where I come from (Corsica) and it's not so bad. You
| have to drink wine when eating this, like stroooong red wine.
|
| Note that even if it's a traditional dish here, only a minority
| of people are OK to give it a try. Often to impress other people
| around the table.
|
| My grandmother used to prepare it. It's quite simple to make. Put
| the right kind of cheese in a pot, cover it with a green cabage
| leaf, cover and wait for a week.
| capableweb wrote:
| > Some who eat the cheese prefer not to ingest the maggots.
| Those who do not wish to eat them place the cheese in a sealed
| paper bag. The maggots, starved for oxygen, writhe and jump in
| the bag, creating a "pitter-patter" sound. When the sounds
| subside, the maggots are dead and the cheese can be eaten.
|
| Sounds like there is less protein rich ways of eating the
| cheese as well.
| thaumasiotes wrote:
| > Sounds like there is less protein rich ways of eating the
| cheese as well.
|
| You know cheese is mostly protein, right? If you took out the
| protein, it would be butter, not cheese.
| thaumasiotes wrote:
| > it's not so bad.
|
| > You have to drink wine when eating this, like stroooong red
| wine.
|
| You know, I don't generally associate "you'd have to be dead
| drunk to eat this" with "it's not so bad".
| capableweb wrote:
| I don't think previous commenter was thinking about the
| promille of the wine but rather referring to a strong
| flavour, in order to mask the taste/feeling of eating
| maggots.
| brazzy wrote:
| Same thing on a different level, inspires just as little
| confidence in the statement that it's "not so bad".
| madengr wrote:
| I wonder how it tastes when spread on Kiviak (fermented birds in
| a seal skin bag)?
| [deleted]
| CyberRabbi wrote:
| What was interesting to me was the claim of pseudomyiasis from
| ingestion. I can't imagine the maggots would live very long or
| even necessarily be in the digestive system very long even if
| they did live, so it doesn't seem like a severe or dangerous
| condition. What am I missing?
| vkk8 wrote:
| I was wondering about this too. The article also says that the
| maggots can be killed by suffocating them in a paper bag.
| Wouldn't the gut also suffocate them?
|
| I desperately need to know this, because if I ever travel to
| Sardinia I will definitely try this unless there's a chance of
| getting infested by flesh eating maggots.
| corty wrote:
| Your stomach will contain some nitrogen/oxygen swallowed
| while eating and some carbon dioxide from carbonated drinks
| (both of which is what will make you burp if the pressure
| gets too high). Same (to a lesser degree) for your
| intestines. However, the nitrogen/oxygen atmosphere will be
| gradually mixed with methane and traces of other stuff when
| traveling further down the digestive system, and loose
| oxygen. Some insect larvae are also capable of breathing from
| a bubble of air clinging to their behind if they are immersed
| in fluid. But I think the risk of any larvae surviving for
| long in your stomach will be low.
|
| What you can do to make sure they die: Schnaps will cause
| more stomach acid to be released. And as always, chew
| properly.
| [deleted]
| dariosalvi78 wrote:
| I had it from someone I know who produces it in Sardegna and I
| can only say that it's amazing. I couldn't stop eating it.
| zzzbra wrote:
| no idea why this isn't more popular.
| throwaway29303 wrote:
| It's because it's a cheese that bugs people off.
| hn_throwaway_99 wrote:
| I always wonder how disgusting foods like this come in to being.
| I have to believe it's primarily kids daring each other. My other
| favorite example is Korean Hongeo-hoe, fermented skate, which has
| been described as "like licking a urinal." My, sounds delish!!
| yongjik wrote:
| Eh, as a Korean I've eaten Hongeo hoe ("raw skate") - while it
| has a distinct flavor of ammonia, it's nothing to write home
| about. (I dunno, maybe the authentic ones sold at the region
| may have stronger taste.) There are stuff I'd be much more
| reluctant to try, like boiled silkworm pupae[1].
|
| Maybe it helps that I never licked a urinal, so I have no idea
| what a urinal tastes like.
|
| [1] https://en.wikipedia.org/wiki/Beondegi
| pydry wrote:
| It's probably an ancient survival mechanism. If you eat the
| food nobody else wants you have better chances of survival.
|
| That's how "acquired tastes" develop physiologically and
| culture takes care of passing it down the generations.
| wantoncl wrote:
| Wonder if it's for the same reasons as this:
|
| https://en.wikipedia.org/wiki/H%C3%A1karl
| peoplefromibiza wrote:
| this is actually not as disgusting as it looks.
|
| Most of the food we eat have come to be through centuries of
| iterations to make it better tasting, safer, easier to
| preserve, etc. or simply edible.
|
| For example olives taste really bad in nature, to make them
| tasty there are different ways, including immerse them in a
| solution of water and caustic soda or water and burnt lime,
| which are highly toxic substances.
|
| I can't even wrap my head around how someone thought it was a
| good idea, but however the procedure was invented, it worked
| and we can now experience the amazing taste of sweet olives.
|
| Or think about meat hanging (dry aging) where meat is aged for
| weeks before being eaten.
| tyingq wrote:
| I'm repulsed by durian. It smells like a dumpster on a hot day
| to me. But apparently people really do like it, versus just
| eating it as some sort of social signal. Maybe it's like the
| cilantro thing where some people are genetically prone to think
| it tastes like soap?
| TedDoesntTalk wrote:
| I'd never heard of cilantro tasting like soap. Had to look
| that up:
|
| https://www.britannica.com/story/why-does-cilantro-taste-
| lik...
|
| Thanks for teaching me something new.
| anyfoo wrote:
| Interesting, I quite like Durian. I think it smells like a
| gas leak (which isn't per se "disgusting"), but tastes pretty
| good.
| mishac wrote:
| I was under the impression gas leaks are supposed to be
| foul smelling, since the gas itself doesn't have an odor,
| and they add a foul-smelling additive for safety purposes.
| sdeframond wrote:
| Oh my I looooove durian! To the point that it is difficult
| for me to understand why one wouldn't like it.
|
| But many people don't like it indeed, so I must accept this
| as a fact.
| tyingq wrote:
| It really does smell like rotting meat to me, and smell is
| very intertwined with taste for me. Though I do like some
| pungent things, like sardines. I can't explain it either
| -\\_(tsu)_/-.
| dheera wrote:
| I grew up in Southeast Asia and durian never smelled bad to
| me. Pungent and strong, yes, but not bad. It definitely does
| not remind me of a dumpster.
| MisterBastahrd wrote:
| To me it tastes nice and creamy, with hints of rotten onion
| on a hot day.
| AnotherGoodName wrote:
| I've always suspected my periodic craving for Vegemite is
| simply due to salt deficiency. Those that didn't grow up with
| Vegemite tend to find it disgusting but a craving for Vegemite
| is a well known thing in Australia where you can sweat out huge
| quantities of salt on a typical summers day.
|
| These weird foods probably have concentrations of various
| things that you simply won't see in anywhere else. Salt
| appetite is a proven and understood phenomenon but i bet
| there's similar things going on in all of these foods. You try
| it once and probably don't like it then and there and then one
| day your brain brings up the memory of that food and tells you
| to go eat it again.
| wyager wrote:
| Probably desperation. Someone left a cheese around too long and
| didn't have anything else to eat. Cheese itself is pretty gross
| as a concept, at least until you get enough experience
| cultivating the right kinds of fungus.
| thaumasiotes wrote:
| > Cheese itself is pretty gross as a concept, at least until
| you get enough experience cultivating the right kinds of
| fungus.
|
| A basic cheese doesn't involve any fungus...?
| C-x_C-f wrote:
| Many cheeses contains fungi like Penicillium [1], think
| blue cheese etc.
|
| [1] https://en.wikipedia.org/wiki/Penicillium
| wyager wrote:
| Huh you're right, I guess the acidification is usually
| bacterial. Same story though.
| masklinn wrote:
| > I always wonder how disgusting foods like this come in to
| being.
|
| The answers tends to be either finding a way to eat the
| inedible (because there are times where calories > no calories
| regardless of the source of calories), or finding a way to
| conserve it somewhat / somehow. Even ignoring its use in
| creating alcohol from sugars, fermentation can do both
| (separately or at the same time) and more.
|
| Often these become typical delicacies (the flavors can be
| intriguing or interesting, or "interesting" in the case of some
| like Hakarl and possibly the Hongeo-hoe you're talking about).
|
| For Casu marzu, it's probably either finding a way to control
| spoliation such that the result is still edible, though it's
| also possible that uncontrolled spoliation simply resulted in
| something those adventurous (or desperate) enough to try eating
| it took a liking to.
|
| I'd expect the latter to be the story here: hard cheeses like
| Pecorino keep a while until they're "open" and you start eating
| them, and it's not a huge cheese (I believe pecorino wheels are
| under 2kg, we're not talking the 30+ wheels of a parmesan or
| comte).
|
| Or maybe sardinia regularly has conditions where the cheese
| can't be kept and so a controlled decomposition was superior to
| just losing the cheese.
| HeyLaughingBoy wrote:
| > there are times where calories > no calories regardless of
| the source
|
| I have a friend who was in a forced-labor camp and this
| pretty much sums it up. I recall him describing that the
| "meat" they were given was usually so rotten than the only
| way they could stomach it was to basically cover it in chili
| peppers to mask the taste and smell. But it kept them alive.
| thaumasiotes wrote:
| https://satwcomic.com/icelandic-cookbook
| dheera wrote:
| Some videos about it:
|
| https://www.youtube.com/watch?v=Y8F-0Ogp4fU
|
| https://www.youtube.com/watch?v=DPzWZzwdaoM
|
| https://www.youtube.com/watch?v=6vScPvwAq7M
| ctur wrote:
| Nope nope nope. Not for me.
|
| This cheese is illegal for a reason!
| geocrasher wrote:
| a traditional Sardinian sheep milk cheese that contains live
| insect larvae (maggots).
|
| Nope Nope Nope Nope. Whole lotta Nope.
| karatinversion wrote:
| > Because the larvae in the cheese can launch themselves for
| distances up to 15 centimetres (6 in) when disturbed,[4][11]
| diners hold their hands above the sandwich to prevent the
| maggots from leaping.
|
| Noooooope nope nope nope nope.
| nneonneo wrote:
| > According to some food scientists, it is possible for the
| larvae to survive the stomach acid and remain in the
| intestine, leading to a condition called pseudomyiasis. There
| have been documented cases of pseudomyiasis with P.
| casei.[13][14]
|
| Noooooooooooooope nope nope nope.
| SkyMarshal wrote:
| There are some things that no matter how good they may taste,
| I just don't need to eat and it won't improve my life in any
| measurable way.
|
| As a wise man once said: _"Casu Martzu may taste like pumpkin
| pie, but I 'd never know 'cause I wouldn't eat the filthy
| motherf*_er."*
| HeyLaughingBoy wrote:
| Funny how tastes are. I think pumpkin pie is nasty.
| trhway wrote:
| giving the climate change contribution from meat production,
| population growth, etc. i think our future diet here on Earth
| will look more like this Klingon reminding cheese. And insects
| and maggots are probably the most suitable way to farm protein on
| space stations/colonies.
|
| It is interesting though why we, humans, haven't got to regularly
| eat the insects, snails, frogs, etc. (except for a few cuisines)
| - i mean until the 2nd half of the 20th century the malnutrition
| was very widespread, and so you'd expect that all the possible
| cheapest ways of food production would have been utilized. I
| wonder are there any hidden aspects which would naturally select
| out people/communities who would go that way in any substantial
| ways (say high risk of mistakes leading to poisoning? though we
| do eat mushrooms and fish then why not say frogs? the frogs for
| example were eaten only during famines in Russia, yet not in
| normal times).
| SMAAART wrote:
| > Because of European Union food hygiene-health regulations, the
| cheese has been outlawed, and offenders face heavy fines.[12]
| However, some Sardinians organized themselves in order to make
| casu martzu available on the black market, where it may be sold
| for double the price of an ordinary block of pecorino
| cheese.[10][8] As of 2019, the illegal production of this cheese
| was estimated as 100 tonnes (98 long tons; 110 short tons) per
| year, worth 2-3 mEUR.[15]
| funebre wrote:
| My 2nd favourite cheese. For those concerned about the maggots,
| they are born in cheese, eat cheese and shit cheese all their
| life as maggots, they are basically living cheese :)
| riffraff wrote:
| I have to ask, what is the first? I'd be disappointed if it's
| just pecorino sardo, tho I like that :)
| funebre wrote:
| Replied above. In general I love strong, flavourful cheeses.
| davidw wrote:
| Different bit of Italy, but have you ever had Puzzone di
| Moena? Lives up to its name, which, for the non Italian
| speakers, translates to the "Big stinker from Moena",
| roughly.
| funebre wrote:
| Just once, loved it!
| huhtenberg wrote:
| Limburger probably.
| dheera wrote:
| So basically ... you are eating maggot shit ... delicious
| lr4444lr wrote:
| I'm afraid to ask what your #1 favorite is.
| funebre wrote:
| It is "Su Caggiu", probably one of the first cheeses
| discovered.
|
| Here is an (italian) article about it https://www.onaf.it/ind
| ex.php?c=index&a=schedaformaggio&id=3...
|
| Google Translate version: https://translate.google.com/transl
| ate?sl=it&tl=en&u=https:/...
| C-x_C-f wrote:
| From what little I know of Sardinian, I'm guessing _su
| caggiu_ simply means _the cheese_?
| peoplefromibiza wrote:
| no, it's the Sardinian dialect for the Italian word
| caglio (rennet)
| funebre wrote:
| No, but you got the article right. _Caggiu_ means
| _rennet_ or _curd_ the substance that is used to
| transform milk into cheese, _cheese_ translates as _casu_
| as in _casu marzu_ (that could be translated as _spoiled
| cheese_ ).
| always_left wrote:
| American cheese?
| codeulike wrote:
| Reminds me of the 1903 film 'Cheese Mites', one of the first
| films to be censored because Cheesemakers were concerned that it
| would put people off of their cheese.
|
| The original film: https://www.youtube.com/watch?v=wR2DystgByQ
|
| Warning: It might actually put you off cheese
|
| source: https://www.mentalfloss.com/article/20570/cheese-mites-
| how-c...
| wanda wrote:
| Because the larvae in the cheese can launch themselves
| for distances up to 15 centimetres (6 in) when
| disturbed, diners hold their hands above the
| sandwich to prevent the maggots from leaping.
| lvass wrote:
| It's a feature.
| joe-collins wrote:
| It is unquestionably a bug.
| stephc_int13 wrote:
| Sometimes, when a dish is local and doesn't travel, those locals
| have got to ask themselves why it's not traveling. --Richard
| Ayoade
| Udik wrote:
| This actually travels. By itself.
| simtel20 wrote:
| Up to 15 cm, if I read that article correctly. But not all of
| it.
| Udik wrote:
| If you wait long enough, it just flies away.
| oDot wrote:
| Video source: https://www.youtube.com/watch?v=_EvZNTvPR8Q
|
| Context from 8:40
| davidw wrote:
| I once did some not very serious google-based statistics to
| look at the number of immigrants vs the number of restaurants
| of that type. I used Italy, where I lived at the time, because
| it was easy to get the immigration stats and because most
| immigration is pretty recent. There are, for instance, a lot of
| Filipinos living and working in Italy, but not many
| restaurants. There are a ton of "Japanese" restaurants, but not
| very many immigrants.
| contriban wrote:
| You used the perfect example. Filipino cuisine is not popular
| anywhere in the world even if Filipinos emigrate in large
| numbers. Is it possible that more Chinese people emigrated
| and opened shops whereas most Filipinos worked as employees
| or nurses? Could that have been the reason why? Maybe
| Filipino food doesn't look as good as, say, Thai? Vietnamese?
| Japanese especially?
|
| I'm looking for answers.
| bpicolo wrote:
| Can find plenty in NYC (and it's all fantastic). Many foods
| get more widespread as consequence of being hip for a time.
| Hasn't had its hip movement yet?
| bombcar wrote:
| Popular versions of food may not be more than "inspired" by
| the original localities dishes.
|
| I also wonder if it has to do with segregation when
| arriving - if the Chinese on the railroad had to cook their
| own food it would be different than if they just ate
| whatever everyone else was eating.
| vnorilo wrote:
| I believe Thailand has methodically promoted its cuisine
| abroad as a way to garner cultural soft power. I, for one,
| do not mind in the least! Welcome our new larb moo
| overlords.
| Wistar wrote:
| A bit of a tangent but... well... interesting.
|
| "Thailand, to combat bad Thai food around the world,
| creates robot 'e-delicious' tasting machine"
|
| https://www.extremetech.com/extreme/191047-thailand-to-
| comba...
| gregsadetsky wrote:
| Interesting article on the topic of Thailand's culinary
| diplomacy:
|
| https://www.vice.com/en/article/paxadz/the-surprising-
| reason...
| Bayart wrote:
| Here in France we have a lot of "Chinese" or more generically
| "Asian" restaurants. They're all Vietnamese ! I guess Vietnam
| wasn't a particularly exotic or dreamy location after having
| been a colony for a century, and then the two Indochina wars.
|
| Similarly, I've never heard of an Algerian restaurant. But
| Moroccan or Lebanese ones are quite common (and the
| relationships of France with Morocco and Lebanon much better
| and less contentious).
| mc32 wrote:
| Some reality TV-host recently got in some controversy for using
| unusual food like these for effect.
|
| Personally, I don't care if people don't like a food or poke
| fun at a dish I'm familiar with. But some people get sensitive
| about cuisine even if they themselves don't like those dishes
| because they take it as a personal affront.
| stephc_int13 wrote:
| As a typical French, happily eating snails, frogs and strong
| cheese, I find it a bit silly to take offence.
| porlune wrote:
| do you have any advice on eating snails?
| adwi wrote:
| Don't think about it.
| RBerenguel wrote:
| You could also try in Catalonia, it's also a local dish
| (there are several preparations). Personally I don't
| particularly like the taste of snails themselves, but I
| don't think they are gross. It's just like "ground clams"
| in a way.
| overkalix wrote:
| Coincidentally enough, "qui menja caragols per Sant Joan,
| te diners tot l'any".
|
| Translation: if you snails on Saint John's Eve (June
| 23rd), you'll have money all year.
| fishmaster wrote:
| Yes: don't.
| boulos wrote:
| Think of them like oysters or mussels. Snail is often
| prepared with lots of garlic, pesto, or cheese-ish
| things. The south of France styles are pretty easily
| taken, since there's more garlic than snail :).
| stephc_int13 wrote:
| Yes, go to a good restaurant, the proper recipe is taking
| forever (days).
| contriban wrote:
| Eat them in southern Italy. They're cheaper and you can
| actually eat more than 5 in a sitting. They vary from 1cm
| to 2.5cm in size, and you can have a dishful of them.
|
| My grandma used to cook them in the summer with tomatoes
| and onions in a little clear soup.
|
| In Apulia you might find Municeddhe, which are just
| cooked with oil and butter and maybe herbs (as far as I
| know). They're amazing.
| huhtenberg wrote:
| In garlic butter sauce with white bread to soak it in.
| Very tasty. Snails are chicken taste-wise, and texture-
| wise - not that much different from the chewier bits that
| you can fish out from a bowl of Boston clam chowder.
| peoplefromibiza wrote:
| The reason in this case is that casu martzu can only be made in
| Sardinia and it's almost impossible to preserve the maggots
| alive if enclosed in a container for distant transport.
| gambiting wrote:
| I've seen it in Sweden in Malmo at the Disgusting Food
| Museum(really worth vising btw!) - it had live maggots in and
| everything. Apparently it's not allowed to be sold there at
| all though. They also had other food items which they got for
| the museum but which aren't allowed for sale in the EU - like
| the Brazilian fried guinea pigs.
| peoplefromibiza wrote:
| I visit Sardinia almost every year since I was a teenager,
| and I've eaten casu martzu many times. Once you get past
| the maggots (which I hate) it's actually a very good
| pecorino cheese (my favourite is Roman pecorino cheese, but
| being from Rome I am biased)
|
| It's illegal because it is considered potentially
| dangerous, but its dangerousness has never been proved, of
| course it's safer to simply prohibit it, it's quite popular
| in Sardinia, but not many even on the island eat it and in
| Sardinia people keep making it anyway, so I think it was
| the right decision.
|
| Someone feeling sick after eating it in France would be
| very bad PR for such a small, local, traditional food.
|
| I know of people that went to Sardinia only to taste it,
| exporting it doesn't make much sense both economically and
| beaurocracy wise.
| gpderetta wrote:
| As someone born and raised in Sardinia I have never eaten
| it and I hope I never will ( but other Sardinian chesses
| are quite good indeed). Of all my friends, I think only
| one has ever eaten it, mostly as a dare.
|
| Sometimes I think they keep making it just for the
| tourists.
| gambiting wrote:
| What is it with Sardinia and weird cheeses btw? Su Callu
| is another one that I don't really have any interest in
| trying, at least this description makes it sound....
| _super_ unappealing.
|
| https://adobe.ly/3gGu56r
| hcarvalhoalves wrote:
| > like the Brazilian fried guinea pigs.
|
| It should be Peruvian. I'm Brazilian and never heard about
| this dish here.
| gambiting wrote:
| You're absolutely correct, my bad.
| Hallucinaut wrote:
| I didn't realize they weren't for sale in the EU. I've
| had cuy before in Cuzco and whilst it was mentally
| distinct enough from a rat not to be too mentally
| challenging to eat, the heads look horrific with
| elongated rodent teeth in a perpetual scream.
|
| It wouldn't be anywhere near my top list of disgusting
| foods though
| gambiting wrote:
| So the cool thing about the Disgusting Food Museum was
| that it really tries to show that the whole idea of
| "disgusting" depends on the culture. They had some
| American foods like Twinkies on display - they are
| literally nothing but sugar and preservatives, in some
| way it is "disgusting" when looked at logically.
|
| I took some pictures, if you want to have a look:
|
| https://adobe.ly/35AOjrZ
| detaro wrote:
| I think the problem with guinea pig is rather that nobody
| is "farming" them to the proper standards, not that they
| are banned entirely?
| gambiting wrote:
| The reason they gave was that it's on the same list of
| forbidden food items along with other pets - no matter
| how you farm cats or dogs, they can't be sold as food
| anywhere in the EU. No idea what other animals are on
| that list though, I can't find it with a quick google
| search.
| eplanit wrote:
| Related:
|
| My theory is that all of Scottish cuisine is based on a dare.
|
| Mike Myers
| carlob wrote:
| Scottish cuisine is pretty good, maybe you meant English...
| kergonath wrote:
| English cuisine tends to be a bit bland in comparison. No
| need for dares.
| kumarjsingh6 wrote:
| I prefer english food, like pizza or chinese
| ThePowerOfFuet wrote:
| ?Por que no los dos?
| [deleted]
| corty wrote:
| Scottish cuisine is quite good and not at all daring. Things
| are basically the same as rural french or german cuisine,
| e.g. haggis and black pudding are very similar to
| weisser/roter Pressack, Leberwurst or boudin noir. That they
| usually use sheep instead of pigs doesn't make a whole lot of
| difference. Most fish dishes are quite common in the rest of
| the world as well. While I'm not very partial to filled fish
| heads, those are imho the only thing that stands out a
| little.
|
| I guess Americans are just generally squeamish when it comes
| to food. ;)
| technothrasher wrote:
| My fellow Americans definitely aren't, for the most part,
| particularly adventurous about food. I'm game for pretty
| much everything, personally. I didn't care for haggis, but
| I mostly objected to the oatmeal flavor and texture, rather
| than the animal innards. Although I do like black pudding.
| I suppose the oatmeal percentages are different.
|
| > sheep instead of pigs doesn't make a whole lot of
| difference.
|
| Oh it sure as heck does to me. Pig in all forms is
| heavenly. Sheep is almost always way too gamey for me,
| although I did have some killer lamb chops in South Africa
| once. But the flavor of the meat and dairy products reminds
| me of the smell of the sweat from the various goats I grew
| up with. No thank you.
| raverbashing wrote:
| Yeah I think I wouldn't be too bothered if there was a way of
| getting rid of the larvae. Just freezing might do the trick for
| me.
|
| Not sure if it's more or less appetizing than Hakarl (I guess it
| smells better).
|
| Still better than Balut though. That's definitely a no for me.
| senkora wrote:
| > Casu martzu is considered by Sardinian aficionados to be
| unsafe to eat when the maggots in the cheese have died.[8]
| Because of this, only cheese in which the maggots are still
| alive is usually eaten, although allowances are made for cheese
| that has been refrigerated, which results in the maggots being
| killed.
|
| Looks like that's an option!
| yreg wrote:
| There's another option further down
|
| >Some who eat the cheese prefer not to ingest the maggots.
| Those who do not wish to eat them place the cheese in a
| sealed paper bag. The maggots, starved for oxygen, writhe and
| jump in the bag, creating a "pitter-patter" sound. When the
| sounds subside, the maggots are dead and the cheese can be
| eaten.
| codeulike wrote:
| _When the sounds subside, the popcorns are dead and the
| microwave popcorn can be eaten._
| contriban wrote:
| Balut is fine if eaten right. Only in Vietnam and Cambodia you
| can have decent balut with pickled papaya salad and tasty
| leaves. Or deep fried. Philippines and Thailand like it with
| just spicy vinegar and hot sauce respectively.
| madengr wrote:
| Balut reminds me of live Taspar, for you Star Trek fans.
|
| https://memory-alpha.fandom.com/wiki/Taspar
| 0x456 wrote:
| There is a meme going around that "Elites Want You to Eat Bugs".
| This dish would allow them to characterize the practice as
| "traditional" instead of "novel".
| dividuum wrote:
| As known from Asterix:
| https://theoldwolf.com/ccdesan/Banquet/CasuMarzu.html /
| https://4.bp.blogspot.com/-pidrIBjgTjE/UdFeryVlmHI/AAAAAAAAy...
| :-)
| dash2 wrote:
| ... and Dogmatix faints dead away ...
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