I haven’t tried it, but I condemn it: 6 dishes that we don’t eat, but zealously reject

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I have not tried it, but I condemn it: 6 dishes that we do not eat, but zealously reject

There is no dispute about tastes – this truth should be remembered by those who express their contemptuous “fu” when it comes to culinary preferences. Your favorite dish will surely make someone shudder (remember at least the numerous videos on the net of how foreigners try okroshka and herring under a fur coat). “Subtlety” has collected the top of the most controversial dishes from around the world.

1. Marmite

Marmite– a very popular spread in the UK is a concentrate of brewer's yeast. It is processed in a special way, turning it into a thick mass of dark brown color. With the taste of the product, not everything is so simple: for some it resembles soy sauce, for others – cheese, while others generally characterize it as umami. The smell of marmite is peculiar, it can knock out an unprepared eater.

Australia and New Zealand have their own version of marmite – vegemite, and Switzerland – senovis. The essence is the same, only the names differ.

2. Surströmming

The Swedes are proud of their national dish – sauerkraut surströmming. They say that the recipe was invented in the 16th century under King Gustav I, and since then it has changed little. If you do not pay attention to the smell of rotten fish, you can enjoy a delicate delicacy with a slight sourness in the aftertaste. Surströmming comes in varying degrees of aging: gourmets with a strong stomach prefer last year's catch.

3. Blue cheese

Unlike Russia, blue cheese is very popular in Europe: it is equally valued for its taste and health benefits. In the process of preparing such cheeses, penicillium mushrooms are used, they not only give the product a special taste, but also act as an antibiotic that destroys pathogenic bacteria and normalizes the intestinal microflora. But for many, all the benefits negate the smell. Some compare it to rotten meat, ammonia, and even the smell of men's socks. Particularly in this sense, the epoisse variety stands out, before using which it is recommended to stock up on paper handkerchiefs: the aroma naturally knocks out a tear.

4. Escargot

Grape snails with green or truffle oil are a gastronomic temptation (for some). The consistency of the product is slightly rubbery, the taste is earthy. Before the snail hits the table, the poor fellow is starved for 3-4 days to cleanse the digestive tract. If after that the mollusk survived, it is cleaned and sent to a container of salt to get rid of the mucus. I would like to believe that all chefs follow the preparatory procedures before proceeding directly to cooking. .ru/sized/f550x700/53/4a/534aut0mvgsosgsw8wcgog0go.jpg” media=”(max-width: 549px)”>

I haven't tried it, but I condemn it: 6 dishes we don't eat, but zealously reject

5. Tartare

A classic cold French appetizer made from diced beef tenderloin, you can also use game or fish. An important condition is that the main ingredient must be raw, like the egg yolk that crowns the dish. There can be many components in tartare: garlic, olives, parsley, tarragon, red onion and capers. And as an almost obligatory ingredient – Worcestershire sauce, whose exact composition is still classified. It may very well be out of philanthropy. All this is necessary to neutralize pathogenic bacteria that may be present in products without heat treatment, and to give the meat a taste. Fruit or vegetable tartare is a light modification of the dish for those who are not yet ready for culinary experiments. Pure posturing, as for us.

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6. Oysters

An elite product causes conflicting feelings among many. Before eating the contents of the shell, it is supposed to drink the juice inside. To do this elegantly, without making unnecessary sounds, is almost impossible. The slippery oyster can be swallowed whole or chewed thoroughly to enjoy the taste of the sea. Oysters are served with a slice of lemon, and there is a shocking truth here: citrus juice, falling on an oyster, causes its body to contract, a sure sign that the mollusk is still alive and, accordingly, fresh. In addition, lemon juice neutralizes unpleasant odors and adds flavor to the oyster, which, strictly speaking, does not have it (however, this is where the notorious taste begins). Wine vinegar or Tabasco sauce can be used instead of lemon.

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