You are what you eat, and that's why I'm nuts!

Hello everybody. Did you all have a good breakfast? Are you queasy? Do you get sick to your stomach easily? Are you sickened by things that may be gross?

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If you answered 'Yes' to any of the above questions, run. Close your browser window and run as fast as you can.

Anyone still with me? Mmhmmm....a few, I see. Well, don't say I didn't warn you.

Food. We all eat it. Some eat meat, others don't. Some eat healthy, others don't. Some eat weird foods, others watch Andrew Zimmern eat them.

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Today, we're going to discuss food. In many parts of the world, people eat things that to us, seem....disgusting. Now, I'm not talking about your everyday disgusting like, Haggis, Lutefisk, Blood Sausage or anything like that.

No. Today we're talking delicacies. The food people pay more for. (for the faint of heart, I will not include pictures)

We start our expedition with Shirako. This is an item made with milt. Milt is the genitalia of male fish, when they contain sperm. The word Shirako, translates to 'white children'. It can be served raw, or cooked. If you want some, it's in season durring the winter months.

For our next stop on the culinary train, we're staying in Japan. This dish was served to Andrew Zimmern on the first episode of his show. Frog Sashimi. The chef will take a frog, (farm raised bull frog, usually), and prepare it in front of you, ikizukuri style. (alive). Your meal starts when the chef cuts open the frog, and serves you the still-beating heart. The flesh is then thinly sliced and eaten sashimi style.

Ok. Moving right along, our next stop is the Korean peninsula. This is one I have personal experience with, and is also the reason I won't eat something until I know what it is. It's called Boshintang. I was told only that it would increase my virility. (red flag, right there!) Turns out, the main ingredient in Boshintang is....noranke. You use the noranke and make a thick, hearty stew. Oh, I'm sorry...I forgot. Noranke is Korean for 'yellow dog'.

Right. Next we travel way up north. So far north, the only direction is south. There we meet up with a band if Inuit. They invite us home and offer us a delicacy. Muktuk. Inuit, see, are a people that still hunt whales. And Narwhals. Muktuk is the skin of the whale/narwhal, with a bit of blubber still attached. It's high in saturated fats, cholesterol and calories, but low in sodium. So that's a bonus!

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Our final stop on our journey is Mexico. I saved this one for last, because this is the one most of you will come in contact with. It is a food that is described as having a 'buttery, nutty' taste. And it may be included in a dish, and you have no idea it's there. I'm talking about, Escamole. Harvested from the roots of the Agave Tequilana, escamole are the larve of the giant black Liometopum ants. Some call it 'insect caviar'. I call it, 'nuh-uh, no way Jose!'

I was going to save this post for Thanksgiving, but I decided to share earlier. I wouldn't want to deprive my friends of the truly odd.