A steak made from rattle snake. It was a nasty to think about the snake, but was kind of chewy, At least they put some spices and herbs on it.

Mexican Worm Tacos - from [Central] Mexico

Fried caterpillars in a spicy, meaty tortilla anyone?... Didn't think so…. Actually not as bad when fried,  But not a good snack (at least for me).

Hirnsuppe - Germany [all places in Germany]

Raw calf [baby cow] brains…. The kind of brain food you wouldn't expect.

Actually it was pretty yummy, until I asked what it was (it was in a soup) … (I'm not sure if this is the right picture)

Snake soup - Hong Kong

Snake is usually most eaten [in Hong Kong] in winter, mostly because you can drink the warm snake blood (I had wine instead…Ugh warm snake blood *shivers*).

Tasted a bit like chicken [soup] , really tough chicken with spicy broth and a glass of wine.

Giraffe - Kenya [Africa]

It actually a pretty good dish. It was very tender and had a nice taste to it (very unique). 

If you visit Kenya (or near it) you've got to try it (unless you don't eat meat)

Crocodile - Kenya [again]

It may be a white meat, unique too, but it's not as good. For a white meat it's rich and heavy. I had it roasted over hot coals (on a split), and it was pretty good.

“ Hundred Year egg “ - China

It was a thinly sliced hardboiled egg, but the yellow was BLACKand the white was

Yellow-greenish[like a light green grass color]…. Ugh, it was as bad as it looked.

Disgusting, more like hundred year OLD egg.

Boiled Electric Eel - Ecuador

Cut up chunks of eel, boiled in soup. I The inside was real bony , the outside was slimy and tasted muddy…I like the snake soup MUCH better.

Kava - Fiji

 

It's actually a drink. Its nasty, tastes like wet cement. It's made of crushed Kava root and water. It's kind of white like milk. Eww, I might actually like the warm snake blood more, and that's saying something.

Clay - Africa

No tricks, its actual (though very carefully) dug up clay that Africans eat. It's very rich and mineral like, similar to a mineral tablet. I didn't try it, but my friend claims he did (pfft yeah right). I saw this while eating crocodile (not the same time, but that same day). I would THINK it would taste very rugged, and chewy.

The clay is dug up and used carefully to make sure its edible, but I wouldn't go to an art store and buy it like a candy bar.

Well that concludes my documentary on weird foods (for now). Just to know, about the longest time period from eating these foods were about 4 years. At least not all of the weird stuff is gross.

Thank you for reading this, I wonder what weird food is next! (Hopefully a tasty one!) Bye! PS: If you know a weird food, pm me and I might just eat it!

Jannson's Frestelse - Sweden

Jannson's Frestelse or Jannson's Temptation is an onion and anchovy mixture layered in between this slices of potato to make this popular Swedish dish. Fresh cream is poured on the top and the pie is baked until it is golden brown.

Danish Pastries - Denmark

These sweet rolls are rich, flaky, and often iced. The Danes eat them at anytime of the day, but particularly at midmorning with cups of strong coffee. Delicious Danish pastries have become popular in many parts of the world.

Irish Stew - Ireland

Ireland's best-known dish is a stew from lamb or mutton. It is simmered in hot water with potatoes, onions, carrots, leeks, and pearl barley. Potatoes have been a staple food in Ireland since 1800s. Irish stew is traditionally served with dumplings made from suet.

Wurst - Germany

Wurst means sausage, and Germany is said to have over 1,500 different kinds. Every region has its specialty, often sold as snacks on the street with a roll and a large dollop of mustard.

• Bratwurst is long and served grilled.
  • Weisswurst is boiled and
  • Frankfurters are named after the city they came from - Frankfurt

Fundue - Switzerland

Fundue is a famous Swiss dish made with melted cheese. Cheeses such as Gruyene and Emmental, produced on Swiss dairy farms, are heated in a pot and flavored with garlic, pepper, white wine, and kirsch (cherry liqueur). Fresh bread is dipped into the hot cheese using forks.

Quiche Lorraine - France

Quiche Lorraine consist of a shell of crisp pastry, filled with beaten eggs, cream cheese, seasoning, and chopped bacon. The tart is baked for 45 minutes in the oven until it is golden brown. This is a traditional dish from Lorraine, a region in northeastern France. French cuisine is thought by many people to be the finest in the world.

Paella - Spain

Paella is rice flavored with saffron, garlic and herbs. It is mixed with seafood, chicken or ham, and vegetables. This popular dish is named after the large shallow pan in which it is usually cooked. It comes from southwestern Spain.

Spaghetti Bolognese- Italy

This dish from Bologna mixes spaghetti with a meat and tomato sauce. Spaghetti is just one form of pasta. Each region of Italy has its own favorite types of pasta and its own special sauces.

Greek Salad - Greece

Greek salad is made with tomatoes, cucumber, black olives, and cubes of feta, a crumbly white goats' cheese. It is sprinkled with herbs and olive oil. Crusty bread and Greek wine called retsina often accompany this traditional dish.

Goulash - Hungary

Goulash is Hungary's national dish. This rich stew is made with meat, onions, and potatoes. It is often served with noodles and slices of black bread. Goulash is flavored with paprika, sour cream, mushrooms, cabbage, or peas may be added according to the preference of the cook.

Tagine of Lamb - Morocco

To make a tagine, lamb is stewed gently with pumpkin, raisins, and chilies. This is served with either rice or couscous (tiny grains of wheat). Sugar and fruit, as well as strongly flavored spices, are added to many Moroccan meat dishes.

Couscous - Tunisia

Tunisia is famous for its couscous dishes. Couscous is made from wheat that has been pounded into fine grains. It is steamed until it is fluffy and served with either stewed lamb or vegetables. The Arabic name for it (kuskus) comes from the word kaskasa or “to pulverize”.

Kyinkyinga - Mali

Kyinkyinga are a type of kabob sold by street vendors all across West Africa. On the skewers are pieces of green pepper and meat flavored with ginger and peanut sauce.

Okra Stew - Ghana

Okra stew is a popular West Africa vegetable. When cooked and used in soups and stews, it becomes smooth and sticky. In Ghana it is cooked with prawns, fish, meat and vegetables such as eggplants and tomatoes.

Chin Chin - Nigeria

Chin chin are small pastries flavored with sugar and spices. Green or pink food coloring is sometimes added. They are a popular party snack, enjoyed with palm wine. Chin chin may also be served at weddings and birthday feasts.

Beg Wot - Ethiopia

Beg wot is a thick stew made with red meat, tomatoes, and chili peppers. It is ringed with aubergine slices and served with green basil leaves on a bed of injera bread. This slightly sour tasting flat bread is used as both a food and a communal plate.

N'Dizi Na Nyama - Tanzania

N'Dizi Na nyama is a tasty stew made from beef, coconut milk, tomatoes, and unripe bananas or plantains. Bananas are widely grown in Tanzania and are often used in cooking.

Jambalaya - USA

Made up of leftover, jambalaya mixes ingredients such as rice, shrimp, green peppers, and fiery spices. It is a recipe from New Orleans that blends French and African cookery.

Tortillas - Mexico

Tortillas have been a basic food for the majority of Mexicans since before the time of the Aztec civilization. These thin pancakes are made from corn or wheat flour. They can be eaten plain or as part of tacos (a fried tortilla stuffed with a meat or cheese filling). They are also served as enchiladas (rolled tacos covered with a hot sauce).

Hallacas - Venezuela

Hallaca is a traditional Christmas dish. It is an envelope of corn flour pastry filled with a meat stew. The filled pastry is then wrapped up in plantain leaves and cooked in boiling water. It is usually eaten with ham and bread.

Borscht - Russia

Borscht is a classic Russian soup. There are many different recipes, but one brightly colored favorite has beets as its main ingredient. This dish is eaten cold in summer and hot in winter. Sometimes meat or mushrooms from the woods are added. Barley is also used to thicken it.

Hummus - Syria

Hummus is a spread made from crushed, shelled chickpeas. The spread is often mixed with tahini, a toasted sesame seed paste. Flavored with garlic, lemon juice, and salt, hummus with tahini has a delicious nutty taste. Syrians eat it with flat bread and olives.

Falafel - Israel

Falafels are little round patties made of chickpeas. They are deep-fried to a crisp golden brown. Israelis often eat them on their own as a snack. Alternatively, they can form part of a meal, stuffed into pita bread with a crunchy salad of cucumber, lettuce, tomato, and hot chili pepper. Falafels are sold from stalls on many busy Israel streets.

Klaicha - Iraq

Klaicha, small pastries stuffed with dates and dusted with sugar, are a popular food in Iraq. Date palms are widely grown here. Dates are not just used in sweet dishes. Various Iraqi favorites combine dates or some other fruit with meat.

Stuffed Quinces - Iran

These quinces are stuffed with ground meat and spiced with cinnamon. Apples are sometimes used instead of quinces. Fruit and meat are often eaten together in Iran. Mixing sweet and sour flavors started with the Persians.

Prawn Balls - Saudi Arabia

Prawn balls are flavored with the spices coriander and turmeric. They are eaten with a tamarind sauce which is both bitter and sweet. Delicate spicy foods like this have cooling effect in the searing heat of Saudi Arabia. The prawn balls are served with rice which is eaten at most Saudi meals.

Jalebi - India

Jalebi are sticky, orange-colored Indian candy. They are made of twisted strands of batter. These strands are first deep-fried i9n pans of hot oil. Then they are dunked in syrup that has been flavored with saffron. Jalebi are made and sold in restaurants or on the streets. They can be eaten either hot or cold.

Htamin Le Thoke - Myanmar

Htamin le thoke consists of small dishes of leftovers such as rice, onions, potatoes, noodles and spinach. Tamarind juice is poured over the top. This juice comes from the pods of the tamarind tree, which contain a reddish sweet-and-sour pulp.

Chow Mein - China

Chow mein is a very popular main course in southern China. It consists of egg noodles that are stir-fried with vegetables and shredded chicken or other meat. The dish is flavored with sesame oil. Chinese cooking varies greatly from region to region, but noodles are eaten almost everywhere.

Sushi - Japan

Sushi is a favorite snack food in Japan. Slices of very fresh, raw fish, prawns, pickled vegetables, or foods wrapped in seaweed are laid on carefully molded mounds of rice. The rice is flavored with vinegar. Although the ingredients are simple, a skillful chef makes sushi beautiful to look at as well as good to eat.

Chicken Satay - Malaysia

Small pieces of chicken or other meat are skewered and barbecued over glowing charcoal to make satay. The dish is flavored with spices and served with a hot peanut sauce. It is often eaten with sliced cucumbers, onions, and ketupat (boiled rice wrapped in palm leaves).

Unu Bona Boroma - Papua New Guinea

Unu bona boroma is a dish consisting of boiled, sliced breadfruit in a sauce of fried bacon, onions, and chicken stock. Breadfruit (unu) is extremely popular fruit throughout the south Pacific.

Lamingtons - Australia

Lamington, a tasty snack, are squares of cake coated in chocolate and coconut. Most Australian food is based on recipes brought by settlers from Europe.

Baked Kumaras - New Zealand

Kumaras (sweet potatoes) are a traditional Maori food. They are baked in their jackets and taste delicious served with sizzling pork and apple, or with lamb. Kumaras may also be boiled, roasted, fried, or scallop (sliced, seasoned, and slowly cooked in milk).

Adobo - Philippines

Adobo is the traditional and most popular dish in the Philippines. Sliced pork or other meat are sautéed with garlic and onions and seasoned with soy sauce and vinegar. Pepper, pimiento and laurel leaf are also added to make it taste more delicious and spicy. It is usually served with rice, the staple food of Filipinos.

There are still other popular dishes from different countries of the world. Watch out for more.

Adobong pusa or cat adobo

Do you know that even cats are eaten by people in the Philippines? They cook it in adobo style, sautéed with garlic, onion and laurel leaf seasoned with soy sauce and vinegar. This is a favorite appetizer during their drinking spree.

Adobo/ prito o litsong daga or adobo/ fried or roasted rat

Rats from the rice paddies are also eaten. They would skin them, cut the head, the tail, and the legs then all internal organs are removed. Actually these rodents are clean because they only feed on rice. Cooking is done the adobo way deep fried. It can also be roasted like chicken.

Kilawing bunog (raw young of a mudfish)

These are eaten raw spiced up with vinegar or citrus juice, pepper, and salt.

Kilawing bunog

Adobo o pritong palaka (adobo or fried frogs)

Frogs can be cooked in adobo style or deep fried. It's tastier than chicken. There are also some people in the Philippines that eat legs of bullfrogs cooked in the same manner.

deep fried frogs adobo style

Adobong ahas (snake adobo)

This is cooked in adobo style. Snake is commonly eaten in Asia because of its medicinal value. It's also a good aphrodisiac.

Snakes/ snake adobo

Adobong bayawak/itlog (monitor lizard meat/eggs)

It is sautéed in garlic and onion, ginger and laurel leaf with pepper, soy sauce, and vinegar or more popularly called adobo. This is perfect for “pulutan” (food appetizer while drinking wine or liquor). The eggs are usually cook by simply boiling it, it taste salty and delicious. Their eggs are considered exotic because it's rare and hard to find.

Lizard adobo / a lizard/ lizard's egg

Prito o sinangag na salagubang (fried beetle)

This is common among provinces where mango trees abound where beetles usually thrive. It's crunchy like its grasshopper counterpart.

A beetle fried beetle

Adobong paniki (bat adobo)

Cooked in adobo style or cooked in coconut milk.

A bat

Kilawing aso o kambing (Raw meat of goat or dog)

Raw meat spiced up with chopped onions, pepper and salt. Others would grill it medium rare first. A kilawing kambing (raw goat meat) become more bizarre when added up with fresh liquid extracted and drained from the stomach or intestine of the goat.

kilawing kambing

Sinangag o adobong susuhong/camaro/ararawan (adobo or fried mole crickets)

This is a kind of edible insect usually found in the rice fields before planting season. It is sautéed in garlic, onion, and olive oil or cooked by simply frying it.

A mole cricket / fried camaro/ dried adobo/

Sinangag o adobong tipaklong o balang (fried or adobo grasshopper or locust)

They are cooked just like the way mole crickets are cooked.

A grasshopper / Fried grasshopper / Adobo

Ginataang kuhol (Snail cooked in coconut milk)

There are varieties of snails being cooked and eaten in the Philippines. Only two are being shown here. Ginataang kuhol or suso is sautéed with garlic, onion, ginger and pepper plus coconut milk. There are also other ways of cooking these snails.

A Golden snail (kuhol)/ Ginatang Kuhol

This kind of snail (suso) is sautéed w/ fresh tomato. I cooked and photographed this one myself.

Papaitan (came from the Filipino root word, “pait” which means “bitter”)

This is consists mostly of goat or cow innards. This is sautéed in garlic and onions (ginger is optional). The bitter taste is from the bile or stocked produced from the stomach of the goat or cow. This is also a delicacy for us but exotic for others.

A pinapaitan

Dinuguan (dog meat or pork blood stew)

It is a common delicacy here in the Philippines like the balut. Yes, vampires and mortals alike may find this viand so tempting. It is a combination of pork/dog meat and innards stewed to perfection with pork blood (“dinuguan” means “bloodied”). It is best eaten with a puto (steamed rice cake). When it is cooked dried it is called tinumis or pinaputok. A variant of dinuguan cooked by the Ibanags in the Northern part of the country is what I considered exotic, the cooked dinuguan is added up with fresh blood before serving it. Bizarre isn't it?

Tinumis / Dinuguan w/ puto

Balut

This is a 2 to 3 week-old hatched duck egg (with embryo), which is hard- boiled. It can be spiced up with salt, vinegar w/ diced garlic and onion, and chili.

A balut

Jumping salad (Shrimps jumping salad)

It is called jumping salad because the shrimps are prepared alive and eaten alive. Spiced up with citrus juice or grated unripe mango, salt and msg. as easy as that.

Prito o ginisang tateg (fried/sautéed huge worms)

This one is what I consider the most bizarre of them all. These worms can be found on rotten trees or rotten stack of rice hays. They are usually cooked by deep frying it. It can also be sautéed with garlic, onion, tomato and pepper. I haven't tasted this one yet.

The bagong na ifun is prepared in a special way.

First, three cups of fresh ifun is washed well and mixed thoroughly with one cup of salt. This is later placed/poured into a clean “angang” or earthen jar. It is covered tightly to avoid air, or insect to penetrate into the mixture.

The mixture is left to ferment for 30 days; it is unopened or tightly closed. On the 30th day, the bagong nga ifun is ready to be eaten raw or cooked (sauted).

The appetizer is more appealing as the Ibanag squirt three pieces of calamansi or dalaya onto two tablespoons of bagong nga ifun.

This appetizer is very rich in protein and calcium.

The ensalada nga kutchay is very easy to prepare. First, the fresh onion leaves are cut into one half inch lengthwise. The leaves are mixed with chopped ginger, sliced tomatoes and bagoong or fish paste. It is then served on a platter.

The fermentation is an indispensable stage so as to bring out the best aroma and flavor of the appetizer. Family members partake in eating this appetizer as soon at they are served on the table.

The Italians call the winter season, tempo da lupi, wolf weather, when it is cold and wet outside. Italy experiences a wide variety of weather during the winter season: Italy's far north is a wonderful place to go skiing, as snow falls on the Alps in November but has been known to happen much earlier in the fall. Northern Italian winters are similar to those in the northern United States, as they are very long and cold. Yet if you travel further south to an area such as Rome, snow is a very rare occurrence there. However, an area which allows you to avoid the winter blues altogether and experience the rich and warmth of La Dolce Vita is the island of Sicily; it enjoys mild temperatures year round.

Although Italy may not have a lot of warmth during the wintertime, its dishes during this season certainly do. As the temperatures become colder outside during the late fall, Italian cooking greatly changes. It takes on a richer and heavier taste. Dishes that are typical of Italian cooking during the winter are soups, stews, and heavier pasta dishes. Some pasta dishes that one can find in Italian homes and restaurants when the temperatures are low are lasagna al forno, spaghetti alla carbonara and ravioli liguri.

This one is from the region of Liguria, and is stuffed with wild greens and sage. Another popular dish to serve in the winter is polenta, which is the Italian word for cornmeal and is also the name for a dish made by cooking cornmeal in a liquid. After it is finished cooking it has the texture of mashed potatoes. One can serve the polenta with a variety of foods.

The following are two delectable recipes to make on a cold day suggested in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Polenta is a classic winter dish-healthy as well as quick and simple to make and also a great way to end a cold winter day.

Polenta

Ingredients

• 2 cups coarse yellow cornmeal
• 2 tablespoons of extra virgin olive oil
• 5 tablespoons of freshly grated Parmigiano-Reggiano cheese
• Salt to taste

Method

1. In a heavy pot, bring 6 cups of salted water to boil.
2. Add in the cornmeal gradually (use wooden spoon for stirring) about ¼ cup at a time and stirring in the cornmeal each time you add in.
3. Keep stirring the cornmeal mixture for 20 minutes after all has been added in.
4. The polenta is done when the mixture pulls away from the side of the pot.
5. Place individual servings in individual dishes.
6. Top with a drizzle of olive oil and freshly grated parmigiano-reggiano cheese.

The following Café Mocha makes a great drink after a day of skiing in the mountains or out in the snow:

Café Mocha

Ingredients

• 1/2 cup honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 tsp cinnamon
• 1 ½ cups hot espresso coffee
• 1/4 cup hot milk (fat free or low fat)
• 1/4 cup fat free evaporated milk
• 2 tablespoons powdered sugar

Method

1. Place evaporated milk in chilled bowl with powdered sugar.
2. Whip until peaks form and then place in refrigerator.
3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
4. Let sit for 5 minutes.
5. Distribute mixture into 4 coffee cups.
6. Mix coffee with milk, and then pour into cups.
7. Stir and top with whipped evaporated milk and dust with powdered cocoa.

The menu and bar opens daily for a delightful dinner buffet with a wide range of wines paired with your dinner.

The most talk of the town is the “Death for Dinner” which is the Denver's mystery theater. It shows you a modern way of interactive entertainment for young and old. You can bring along your family or friends to experience a wonderful amusement.

Also, they offer a lot of services that suits your lifestyle like catering, bar service, wedding and party planning. You can also book for any kind of entertainment such as bands, comedy shows, magic shows and magicians and a lot more. Furthermore, they can set whatever type of themes you want for a particular event. The Lumber Baron Mansion is available for the venue, or, they can go to your place of your choice for setting-up your party as part of their service with its unique interactive comedy mysteries.

The most important event of kid's life is their birthday parties. The playhouse gives the kids a lot of mystery shows for children to solve while they enjoy eating sumptuous foods for a well-arranged celebration.

You can celebrate any events anywhere, but what makes the Adams Mystery Playhouse more exciting is the uniqueness of presentation, entertainment and delicious foods it gives and serves the people.

The location of the restaurant is at the Old Denver National Bank Building and it occupies a part of the building situated along the bank vault. Different booths were used by clients to check their deposit boxes and now, the restaurant is using those booths as diner booths for customers having a classy eating day and night breaks.

A great tasting popular food of The Broker is the Broker Burger which consists of ground sirloin with lettuce, bacon and swiss cheese as toppings to suits the classic taste of the customers. Not only that, they are also offering a good and excellent taste of different conglomerates, like Baked Rosemary Chicken, Linguine, Pomodoro and many more. To start their hearty meal, a different famous shrimp bowls with cocktail sauce to choose from.

To complete the whole site restaurant, there are wines for heavy and light drinkers. To satisfy the customers, a complete selection of local and international wines offered. Furthermore, during happy hours, expect the lower price value of drinks and appetizers as well.

Parking is available around the area where you can leave your car safe and secure while having lunch or dinner with family, friends, or business associates.

You can expect the highest quality service because of a smart and a well-trained staffs. Moreover, it gives enough contentment to customers because of a pleasant place to stay for a perfect meal and fine dining as well.

Milk and Raw Blood

In Eastern Uganda Live the Karamojong. They are cattle keepers and survive for as long as their animals keep alive. They don't engage in meaningful agriculture because they must keep their animals well pastured and watered usually away from home in a semi nomadic style. They take mainly milk as food. But what typical Karimojong men eat is milk and blood. Men have special arrows which they use to shoot at a particular neck artery of a cow and then raw blood is drawn into a blood container and carefully mixed with fresh milk before every body is invited to gleefully drink it.

Grasshoppers and White ants

Insects are special foods of most communities in Uganda. All the 52 tribal groupings eat white ants. White ants are winged insects that appear during the rainy season and they can be eaten raw, in paste from, cooked as quick snacks in tomato cuttings or pounded into a mash when still fresh and cooked in various ingredients like ghee and peanut paste. Grasshoppers are also in various forms. But the most treasured in Central Uganda is called Nsenene. It is a green fast flying insect that every Central Ugandan considers a serious delicacy. Other grasshoppers eaten are Locusts.

Edible Giant Rats

In Northern Uganda edible rats are popularly known as Anyeri and they weigh about 5 kg and it is usually smoke dried before carefully mixing it up with peanut or simsim paste. The Head is reserved for important visitors or the Head of the house. Women don't eat the head of giant rats.

Special Zimbabwean Worms

A larvae stage of some insect in Southern Africa leaves most Zimbabweans women and men alike, climbing on top of trees to harvest the worms. It is sold in the local restaurants so expensively that only the middle class can afford it.

Biltong- South Africa

N South Africa, animals ranging from cattle to wild animals like spring bok,eland, or even elephants get cut up into strips and hung out to dry like dead snakes. Once it is dry, it is ready for consumption. It is a national snack for all rugby supporters.