One mans delicacy can be anothers worst nightmare. Here are 5 foods that you may or may not be pleased to find on your plate.
Balut is a fertilized duck or chicken egg with a partially developed bird embryo inside. The egg is boiled and then eaten right out of the shell! It’s often found in Asia, frequently in the Phillipines. They’re often served with beer!
Sannakji is the name for a Korean dish that is made of raw, live octopus! The small octopus is cut up into pieces, then served immediately — and is still squirming on the plate!
One of the most interesting things about sannakji is that because the octopus is still moving, the suction cups on its tentacles can cling to the inside of your mouth or throat and create a choking hazard. Thus, people eating sannakji are advised to chew every piece thoroughly.
Haggis is a traditonal dish of Scotland, and is contained in the boiled stomach of a sheep. The stomach is stuffed with the minced lungs, heart and liver of the sheep, along with onion, oatmeal and other seasonings.
It is traditional to have a glass of whiskey with your haggis!
Some speculate that haggis was created as a way to quickly use up the parts of a sheep that tend to spoil faster. You can find haggis in many Scottish supermarkets and restaurants.
4. Black Pudding or Blood Pudding
Black pudding, also known as blood pudding, is a kind of sausage made from cooked animal blood. Cattle or pig blood is most often used, and the sausage is commonly found in Europe or Canada as part of breakfast. Different varieties of the dish can be found all over the world!
5. Criadillas or Rocky Mountain Oysters
These are known as Rocky Mountain Oysters in the US, and called criadillas in Spain and Mexico. They’re actually not oysters at all, and are actually bull testicles! They are often served deep-fried, as as an appetizer.
These are most popular where castration of bulls for non-culinary purposes is common, such as the American West.
No matter the season, we all love frozen desserts. If you’re anything like me, you’ve already tried all the standard ice creams, sorbets, and frozen yogurts in the grocery store and have been craving something a little bit different. Not that there is anything wrong with strawberry or raspberry sorbet, but sometimes we need to embrace new flavors, textures, and expand our culinary horizons. To that end, I present today’s culinary experiment: my first grape sorbet recipe.
I have never seen a grape sorbet available for sale, and seedless grapes were on sale at the market, so I decided to give it a try. I started with a basic fruit sorbet recipe, drastically reduced the sugar, and then replaced the sugar itself with honey because honey has less of an impact on blood sugar than regular sucrose. In order to smooth out the texture, I added a bit of vodka because the alcohol will prevent the final grape sorbet from freezing as hard as it otherwise would. A pinch of salt rounds out the flavor and turns the taste buds up to eleven.
For all my ice creams and sorbets, I use a trusty little Cuisinart ice cream maker that has served me well for quite a few years. It has a removable bowl that needs to be frozen for 24 hours before it is ready to churn. Amazon has quite a few different similar models, as well as some with built-in compressors that eliminate that 24 hour wait completely.
Basic Grape Sorbet Recipe
Like all great sorbets, this recipe is very simple. I used seedless green grapes in this version because they’re my favorite, but it should work just as well with any seedless variety. Varieties containing seeds should be seeded before we begin.
Ingredients for Grape Sorbet
- 2 1/4 lbs Seedless Grapes
- 1/3 Cup Raw Honey
- 2 Tbsp Lemon Juice
- 2 Tbsp Vodka (this helps keep it from freezing rock hard)
- Pinch of Salt
Add all ingredients to your trusty blender and puree very thoroughly, about five minutes. Many sorbet recipes ask us to strain the pureed fruit through a fine mesh strainer, but it’s not necessary in this case. There are no seeds to strain out and the skin is chopped up fine enough that it doesn’t hurt that final texture.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Transfer your finished grape sorbet to an air-tight container and harden in the freezer for at least three to four hours before consuming.
Garnish with a few fresh grapes if you like and enjoy.
This grape sorbet recipe makes just about a full quart. Most commercial sorbets consider a serving size to be 1/2 cup, but since no one ever only eats 1/2 cup of sorbet at a time, the figures below are based on one cup servings, which is much more realistic. Just remember that even though sorbet is made from fruit and is fat-free, it still contains a huge amount of sugar, so nosh accordingly.
We just purchased this bundle of ebooks (and ecourses). Loads of new recipes to try 🙂
I haven’t counted them, but there is supposed to be 80 ebooks (or e-somethings) and I can choose an extra ebook if I want from the page I went through – I can’t imagine ever reading them all but there are several I know I would like. It’s not just food related though, there are also things like alternative health & home remedies, herbal stuff, essential oils, child health – all sorts – but food is where I am at :-). Couldn’t believe that a couple of the courses would normally be $100 each! I was reading through one of the ebooks in the bundle about Gluten Free & Grain Free Breads, Batters & Doughs by Halle Cottis. She says cooking with nut butters create a really moist final product. I absolutely love using nut butters in bread and pasta recipes. Sometimes when cooking with almond flour, the final product can be grainy and soggy. Nut butters are finely ground. The oils in the nuts are released when grinding the nuts into butter. This creates a supersmooth and non grainy final product. They also help with holding together a dough or batter and less eggs can be used when cooking with nut butters. Often a recipe can become too eggy and it is nice to have an option that will allow you to omit an egg or two – sounds something to try.
Another of the books is about nourishing your baby and toddler by Kristen S. Burgess who says when it came to feeding her babies, toddlers, and children, she read everything she could get her hands on. Wanted something that gave details on the “whys” of feeding a baby and toddler – and also gave guidance on “what” to feed my child and this book is the result of that desire to have the resource she wanted, right at her fingertips. The first part of the book is devoted to exploring the “whys” as she discovered them – it changed her entire perception on not just how children should eat, but how adults should eat, too.
Think I am going to be busy for the next few days!
September 2015 update : seems this happens every year – different authors and books to the previous year all bundled together at a huge discount.
A favourite recipe at the moment! 🙂
Makes 4 dozen
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.