thilzz
06-30-2009, 09:47 AM
Mokada kiyanne, kala balamuda? :rofl::P:rolleyes::no::yes:
http://blstb.msn.com/i/D4/52D1EFC3F45BBD06CF8A4CF65FA2B.jpg
Insects
If you think that eating insects is gross, you may be in the geographic minority. Throughout history, many cultures have enjoyed insects as food, and many types of bugs remain a traditional edible today across parts of Asia, Africa and Latin America. In Taiwan, for example, you can sample stir-fried crickets or sautéed caterpillars, while skewers of cockroaches or scorpions are available from street vendors in Thailand.
Despite their current favor among at least half of the world's peoples, however, eating insects is still rare, if not taboo, in the U.S. and Europe.
http://blstb.msn.com/i/04/EB6C463851D6943544A8A181827.jpg
Raw herring
A typical Dutch delicacy is Hollandse Nieuwe— raw herring that's available in the spring from the first catch of the season. If you're visiting the Netherlands during the right season (new herring are frozen and enzyme-preserved for the remainder of the year), sample a "green" herring from one of the small carts you'll see in many cities and villages. To eat it the way the Dutch do, hold your herring by the tail and let it gradually slide into your mouth. You can also celebrate the catch and enjoy this traditional Dutch treat at festivals such as the Herring Festival in Vlaardingen, a small town outside of Rotterdam.
http://blstb.msn.com/i/BA/D89A3D4FCFD846AF6FCAB1572476F.jpg
Haggis
There are many recipes for Scotland's haggis, but most include the following ingredients: sheep's heart, liver and lungs; minced onion; oatmeal; suet; spices; salt; and stock, all of which is boiled in the sheep's stomach for several hours.
Haggis is traditionally served during the week of Jan. 25, when Scotland's national poet, Robert Burns, is commemorated with a supper.
Throughout the year, you can find haggis, deep-fried in batter and served with fries, at some Scottish fast-food establishments; or, consider trying a "haggis burger," a patty of fried haggis served on a bun. Though many assume that haggis originated in Scotland, some Scots blame the Danes, claiming that haggis came to Scotland aboard Viking ships.
http://blstb.msn.com/i/C5/A6C0DFD5AC3A32CBC2F9363506B5.jpg
Pig's knuckles
The traditional German dish Schweinshaxe, pig's knuckles roasted until the meat is fork-tender and the skin is extra-crispy, can be enjoyed at German beer halls throughout the year or during Oktoberfest, the 16-day festival held each autumn in Munich. While you hoist a stein or two, you can also sample hearty dishes such as sausages, sauerkraut, dumplings and pretzels.
http://blstb.msn.com/i/15/3D81E358BD76F11F4D0B5DE377E13.jpg
Geoduck
Native to the Northwest coast of the U.S. and Canada (and primarily found in Washington and British Columbia), the geoduck (pronounced gooey-duck) is the largest burrowing clam in the world, averaging one to three pounds. It's also extremely popular in China, where it sells for up to $30 a pound. The large, meaty siphon is prized for its savory flavor and crunchy texture, and is regarded by some as an aphrodisiac.
Geoduck is mostly eaten cooked, in a fondue-style Chinese hot pot, or raw, sashimi style, dipped in soy sauce and wasabi. Experts recommend avoiding them, like most bivalves, in months without the letter r — hence, plan your geoduck-dining adventure between September and April.
http://blstb.msn.com/i/1A/593F55497B1F1B8B9CC7FEC18A14BB.jpg
Rotten shark
The Viking spirit still lives on in Iceland, where the midwinter feast of Thorrablot celebrates surviving to the midpoint of the country's harshest season. Icelandic restaurants feature special menus that include ancient Viking foods such as hákarl, a putrefied shark that travel writer and television host Anthony Bourdain described as "the single worst, most disgusting and terrible tasting thing" he'd ever eaten. (Thankfully, plenty of brennevin — a high-alcohol spirit made from fermented potatoes — is served to wash it down.)
Why do Icelandic people eat rotten shark? Lacking refrigeration, the Vikings and later, the farmers, used other methods to preserve their food during long, cold winters. Meat and fish was smoked, salted or dried, or, in a method known as kaestur, rotted by burying it in the ground for several months.
http://blstb.msn.com/i/D9/84CACD7958887FE82BB14375C24083.jpg
Escargot
France is well-known as one of the great gastronomic capitals of the world. Since its cuisine serves as the foundation for many fancy Western menus, French food may be more familiar than the specialties of other countries. However, escargot — snails cooked with butter and garlic — may still make some people a little squeamish.
In a typical preparation, the snails are removed from their shells, gutted, cooked with garlic, butter and parsley and then poured back into the shells and topped with the butter sauce.
This ubiquitous dish can be found on menus throughout France, but it's an obligatory meal for anyone traveling to the Burgundy region.
http://blstb.msn.com/i/E5/20B85BBD63D5881ACC9579301FC1C4.jpg
Chicken feet
Usually served steamed or deep-fried, chicken feet are a popular dish at food carts and dim sum restaurants from the Philippines to Jamaica.
Chicken feet may be a little off-putting to look at, but when you think about it, are they really that different from chicken wings?
:nerd::rofl::P:rolleyes::baffled::nerd:
thnx msn travel (http://guides.travel.msn.com//Guides/MSNTravelSlideShow.aspx?cp-documentid=944942&imageindex=1)
baluwa nan comment ekak daala yanna :nerd:
http://blstb.msn.com/i/D4/52D1EFC3F45BBD06CF8A4CF65FA2B.jpg
Insects
If you think that eating insects is gross, you may be in the geographic minority. Throughout history, many cultures have enjoyed insects as food, and many types of bugs remain a traditional edible today across parts of Asia, Africa and Latin America. In Taiwan, for example, you can sample stir-fried crickets or sautéed caterpillars, while skewers of cockroaches or scorpions are available from street vendors in Thailand.
Despite their current favor among at least half of the world's peoples, however, eating insects is still rare, if not taboo, in the U.S. and Europe.
http://blstb.msn.com/i/04/EB6C463851D6943544A8A181827.jpg
Raw herring
A typical Dutch delicacy is Hollandse Nieuwe— raw herring that's available in the spring from the first catch of the season. If you're visiting the Netherlands during the right season (new herring are frozen and enzyme-preserved for the remainder of the year), sample a "green" herring from one of the small carts you'll see in many cities and villages. To eat it the way the Dutch do, hold your herring by the tail and let it gradually slide into your mouth. You can also celebrate the catch and enjoy this traditional Dutch treat at festivals such as the Herring Festival in Vlaardingen, a small town outside of Rotterdam.
http://blstb.msn.com/i/BA/D89A3D4FCFD846AF6FCAB1572476F.jpg
Haggis
There are many recipes for Scotland's haggis, but most include the following ingredients: sheep's heart, liver and lungs; minced onion; oatmeal; suet; spices; salt; and stock, all of which is boiled in the sheep's stomach for several hours.
Haggis is traditionally served during the week of Jan. 25, when Scotland's national poet, Robert Burns, is commemorated with a supper.
Throughout the year, you can find haggis, deep-fried in batter and served with fries, at some Scottish fast-food establishments; or, consider trying a "haggis burger," a patty of fried haggis served on a bun. Though many assume that haggis originated in Scotland, some Scots blame the Danes, claiming that haggis came to Scotland aboard Viking ships.
http://blstb.msn.com/i/C5/A6C0DFD5AC3A32CBC2F9363506B5.jpg
Pig's knuckles
The traditional German dish Schweinshaxe, pig's knuckles roasted until the meat is fork-tender and the skin is extra-crispy, can be enjoyed at German beer halls throughout the year or during Oktoberfest, the 16-day festival held each autumn in Munich. While you hoist a stein or two, you can also sample hearty dishes such as sausages, sauerkraut, dumplings and pretzels.
http://blstb.msn.com/i/15/3D81E358BD76F11F4D0B5DE377E13.jpg
Geoduck
Native to the Northwest coast of the U.S. and Canada (and primarily found in Washington and British Columbia), the geoduck (pronounced gooey-duck) is the largest burrowing clam in the world, averaging one to three pounds. It's also extremely popular in China, where it sells for up to $30 a pound. The large, meaty siphon is prized for its savory flavor and crunchy texture, and is regarded by some as an aphrodisiac.
Geoduck is mostly eaten cooked, in a fondue-style Chinese hot pot, or raw, sashimi style, dipped in soy sauce and wasabi. Experts recommend avoiding them, like most bivalves, in months without the letter r — hence, plan your geoduck-dining adventure between September and April.
http://blstb.msn.com/i/1A/593F55497B1F1B8B9CC7FEC18A14BB.jpg
Rotten shark
The Viking spirit still lives on in Iceland, where the midwinter feast of Thorrablot celebrates surviving to the midpoint of the country's harshest season. Icelandic restaurants feature special menus that include ancient Viking foods such as hákarl, a putrefied shark that travel writer and television host Anthony Bourdain described as "the single worst, most disgusting and terrible tasting thing" he'd ever eaten. (Thankfully, plenty of brennevin — a high-alcohol spirit made from fermented potatoes — is served to wash it down.)
Why do Icelandic people eat rotten shark? Lacking refrigeration, the Vikings and later, the farmers, used other methods to preserve their food during long, cold winters. Meat and fish was smoked, salted or dried, or, in a method known as kaestur, rotted by burying it in the ground for several months.
http://blstb.msn.com/i/D9/84CACD7958887FE82BB14375C24083.jpg
Escargot
France is well-known as one of the great gastronomic capitals of the world. Since its cuisine serves as the foundation for many fancy Western menus, French food may be more familiar than the specialties of other countries. However, escargot — snails cooked with butter and garlic — may still make some people a little squeamish.
In a typical preparation, the snails are removed from their shells, gutted, cooked with garlic, butter and parsley and then poured back into the shells and topped with the butter sauce.
This ubiquitous dish can be found on menus throughout France, but it's an obligatory meal for anyone traveling to the Burgundy region.
http://blstb.msn.com/i/E5/20B85BBD63D5881ACC9579301FC1C4.jpg
Chicken feet
Usually served steamed or deep-fried, chicken feet are a popular dish at food carts and dim sum restaurants from the Philippines to Jamaica.
Chicken feet may be a little off-putting to look at, but when you think about it, are they really that different from chicken wings?
:nerd::rofl::P:rolleyes::baffled::nerd:
thnx msn travel (http://guides.travel.msn.com//Guides/MSNTravelSlideShow.aspx?cp-documentid=944942&imageindex=1)
baluwa nan comment ekak daala yanna :nerd: