Author Topic: Peculiar European Delicatess (Read 4418 times)

hofelina · « **on:** February 19, 2009, 04:34:15 AM »

Casu Mazu from Sardinia
Sayang ang picture gamay, I saw the documented film about this cheese with maggots all wriggling ang jumping, this is not legally for sale but an old tradition of cheese making to be eaten with fresh baked italian bread and strong red wine.
Casu Marzu is a sheep' milk cheese that has been deliberately infested by a Piophila casei, the "cheese fly." The result is a maggot-ridden, weeping stink bomb in an advanced state of decomposition.

Its translucent larvae are able to jump about 6 inches into the air, making this the only cheese that requires eye protection while eating. The taste is strong enough to burn the tongue, and the larvae themselves pass through the stomach undigested, sometimes surviving long enough to breed in the intestine, where they attempt to bore through the walls, causing vomiting and bloody diarrhea.

Wait, it gets worse ...
This cheese is a delicacy in Sardinia, where it is illegal. That' right. It is illegal in the only place where people actually want to eat it. If this does not communicate a very clear message, perhaps the larvae will, as they leap desperately toward your face in an effort to escape the putrescent horror of the only home they have ever known. Even the cheese itself is ashamed; when prodded, it weeps an odorous liquid called lagrima, Sardinian for "tears

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Bambi · « **Reply #1 on:** February 19, 2009, 06:59:44 AM »

I have seen this cheese report in TV last year short before we drove to Italy for hiking holidays. I love the Italian food very much and I love to eat their cheese too pero pagkakita naho nga galihok-lihok ba ang ulod

On that holidays, I decided not to taste the other delicious cheese offered. Di ba Ms. Tess... na-a pa silay laing cheese nga na questioned nga dili maayo?

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ms da binsi · « **Reply #2 on:** February 19, 2009, 07:26:29 AM »

I am very crazy about cheeses but that definitely is not for me!

sus magka kiki tag galihok-lihok! hahahhaa

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hofelina · « **Reply #3 on:** February 19, 2009, 06:43:58 PM »

Ha ha ha, ambot kon mao jud ilang kinaiya, morag kita nga mokaon ug tinabal, ginamos ,etc, baho na parat pa.
There is a method to copy the making of these cheese in a closed building and the flies are not contaminated . They are trying their best to produce this kind of cheese in a sterile environment, to make it legal The question is, will it taste as good like the original?
An italian commented that it tastes a bit bitter thatÂ´s why it is followed up with a strong red wine. If the nutritious values are not clear that means the men eat it as some form of aphrodisiac, to enhance their macho image, I suppose?

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hofelina · « **Reply #4 on:** February 21, 2009, 03:27:52 AM »

Escargot
How about abalone, caracoles, queen conch, tsalingaria, assâ€™s ear shell, sea-ear, ormer or paua? Essentially, theyâ€™re all just fancy names for the same thing: Snail. Now, before you say eww, consider this: Snails are an excellent source of protein and an excellent source of several essential fatty acids, including linoleic acids and linolenic acids. The process of preparing the snails for cooking can be quite arduous (5 days of starving, 5 days of washing, lots of work!) but the good news is that you can usually purchase them â€œready to goâ€ at good supermarkets. Snails are delicious in vegetable-based soups, in a tomato sauce, as a stuffing in zucchini, or can even work well as a tapenade with almonds. And, of course, thereâ€™s always simple shucking them a la Julia Roberts in Pretty Womanâ€¦just be sure to heed her advice when she warns â€œtheyâ€™re slippery little suckers!â€

Mark SissonÂ´s Daily Apple

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kiamoy · « **Reply #5 on:** February 24, 2009, 12:02:15 AM »

Escargot

d ko maka imagine ug tan-aw sa gakaon ani..

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hofelina · « **Reply #6 on:** February 24, 2009, 12:49:47 AM »

Blood

Whatâ€™s red and red and red all over?

Although weâ€™ve come to believe that blood is food only for the vampire set, it is actually a popular cooking ingredient in Finland, Poland and other Baltic regions. While theyâ€™re certainly not drinking the blood straight from theâ€¦uhhâ€¦source, blood is often combined with other spices and fillings to add flavor to make blood sausages and blood pudding (which, if youâ€™re traveling to the British Isles or other parts of Europe, is often sold as black pudding). In Thailand, blood is used as a dressing in a salad and meat based dish known as laap, and in Columbia, it is sometimes used as a seasoning or base for rice dishes. In the U.S., blood is significantly more difficult to get a hold of and its consumption is banned in many religions. As such, there arenâ€™t a ton of nutritional data or recipes that we can share, but itâ€™s always nice to know you have options!

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kiamoy · « **Reply #7 on:** February 24, 2009, 12:56:52 AM »

sa ato kay dinugu-an from a pig:D

sa ila?

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grazie7y · « **Reply #8 on:** February 24, 2009, 04:50:11 AM »

Escargot and abalone are delectable but please naman kanang wala na ga crawl!

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hofelina · « **Reply #9 on:** February 24, 2009, 04:51:38 AM »

Inday Grace this is pure protein no fat.

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grazie7y · « **Reply #10 on:** February 24, 2009, 04:52:21 AM »

Casu Mazu from Sardinia

I love cheese very much especially the stinky cheese but I hate worms the most! I can't imagine jud eating this kind of cheese!

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hofelina · « **Reply #11 on:** February 25, 2009, 07:18:13 AM »

Please don’t let this bug you.

A staple on food carts in Asian countries, grasshoppers are essentially used as a crunchy carrier for spices or dipping sauces. However, grasshoppers can also make a great addition in gumbos, stews and as a filling for enchiladas, or covered in chocolate or honey and served as dessert. Over the course of our research, we ran across the Eat-a-Bug cookbook, which includes recipes such as chocolate cricket torte, three bee salad and others - it’d be a welcome addition to any chef’s library, or a really great way to bug them (pun intended!) from Marks daily Apple

ps
This is eaten widely in Africa and parts of Asia

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TOPAC · « **Reply #12 on:** February 25, 2009, 06:21:57 PM »

I am very crazy about cheeses but that definitely is not for me!

sus magka kiki tag galihok-lihok! hahahhaa

bwahahaha

mdb, kung kiki ulod, ngilngig man dughit dughiton sa atong dila. LOL

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hofelina · « **Reply #13 on:** February 25, 2009, 06:25:49 PM »

Calle, Italian machos eat a lot of this to preserve their libido and sexual stamina. You might need this someday soon.

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TOPAC · « **Reply #14 on:** February 25, 2009, 06:32:45 PM »

Someday. Not now. LOL

I'm still in control!

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hofelina · « **Reply #15 on:** February 25, 2009, 06:34:07 PM »

I do hope so, ha ha ha!

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hofelina · « **Reply #16 on:** February 26, 2009, 06:26:34 AM »

Eel

Provided you’re not squeamish, the best way to cook eel is from fresh, meaning… uhh… alive. Yes, you can buy live eel at many farmers’ markets or good fish mongers. From there you’ll need to behead it and skin it (both of which, we’re told, is a tricky prospect but one that can be accomplished with a cleaver and a good, sharp paring knife). Once this task has been accomplished, leave the bone attached to the belly and either pan fry or braise it with soy sauce and cook it over a medium grill until flakey. Mark Sissons Daily apple.

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TOPAC · « **Reply #17 on:** February 26, 2009, 08:59:00 AM »

if you behead the eel prior to frying or grilling, are you cooking it dead or alive? LOL

i think its dead. so its no longer "the best way" to cook eel, manay. hehehe

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Ginger · « **Reply #18 on:** March 23, 2009, 05:32:25 AM »

Escargot

They actually taste good pero murag lain lang huna-hunaon nga mo kamang ni sila. I have experience eating this with matching green sauce (murag sagbot).

First we ate artichokes and then the baked snails in creamy green sauce with freshly baked bread.

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hofelina · « **Reply #19 on:** March 23, 2009, 05:33:38 AM »

This is usually followed with a good dry french white wine like Chablis.

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Ginger · « **Reply #20 on:** March 23, 2009, 05:34:36 AM »

yes, manay.

yum!

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TOPAC · « **Reply #21 on:** March 25, 2009, 12:30:00 PM »

i was in palawan recently. i ate live tamiloks, those worms found in dried/dead mangroove trees.

yummy!

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hofelina · « **Reply #22 on:** March 25, 2009, 03:20:50 PM »

Taas sa protein ug walay tambok, unsa man Calle imong gikilaw? Unya ang padulas sa totonlan, kwatro kantos?

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TOPAC · « **Reply #23 on:** March 25, 2009, 04:11:19 PM »

kilaw jud, manay tess. pure tamilok sa usang plato, sa tapad nga platito kay suka. lami jamo.

dos palmas and underground river are unbelievable. so Philippines yet so classy.

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hofelina · « **Reply #24 on:** March 26, 2009, 06:04:55 AM »

V.I.P. treatment Doy, no?

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TOPAC · « **Reply #25 on:** March 26, 2009, 12:24:21 PM »

dili oi. i didn't stay in dos palmas, we just had a day tour there - snorkeling, eating, mangroove kayaking and sunbathing.

i didn't and wouldn't use my office to get a VIP treatment. that's not so me.

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hofelina · « **Reply #26 on:** March 26, 2009, 03:33:18 PM »

Gwapa ang mga ladies sa Palawan, Doy?

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TOPAC · « **Reply #27 on:** March 26, 2009, 03:55:26 PM »

i was with my girlfriend, manay.

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Ginger · « **Reply #28 on:** March 27, 2009, 03:56:24 AM »

kilaw jud, manay tess. pure tamilok sa usang plato, sa tapad nga platito kay suka. lami jamo.

dos palmas and underground river are unbelievable. so Philippines yet so classy.

share dayon ug pics, calle.

please?

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hofelina · « **Reply #29 on:** March 27, 2009, 05:39:30 AM »

i was with my girlfriend, manay.

Wow you mean, with your girlfriend, you don´t look somewhere else? Morag awit, Coz I only have eyes for you, dear!

Dili pa expose si Calle thru picture, either kanang tamilok or imong uyab nalang.

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TOPAC · « **Reply #30 on:** March 27, 2009, 08:05:35 AM »

share dayon ug pics, calle.

please?

sorry, ginger. dili musugot ako gf.

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kiamoy · « **Reply #31 on:** March 27, 2009, 08:44:44 AM »

i was in palawan recently. i ate live tamiloks, those worms found in dried/dead mangroove trees.

yummy!

suya kaayu ko.. if given the chace, i will dare to eat those worms

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TOPAC · « **Reply #32 on:** March 27, 2009, 11:03:10 AM »

lami kiamoy. di ka magmahay.

take note: you'll eat it alive. buy it in sabang, the berthing area for boats going to the underground river. its a lot cheaper than those in ppc.

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simplylee · « **Reply #33 on:** March 27, 2009, 11:42:18 AM »

naa may daghan tamilok dire sa bohol kiam naa sa katunggan sa among baryo. unya inig pamista nimo karong mayo suway ta pakuha didto

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TOPAC · « **Reply #34 on:** March 27, 2009, 11:49:22 AM »

hala, taga-asa diay ka simply lee? wa man gud ko kadungog ug tamilok sa amoang dapit sa bohol (valencia).

nitabok pa jud kog lawod para makakaon ug tamilok.

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simplylee · « **Reply #35 on:** March 27, 2009, 11:52:26 AM »

taga Maribojoc ko naa may daghan bakhaw sa among baryo

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TOPAC · « **Reply #36 on:** March 27, 2009, 11:55:46 AM »

a, k. bitaw, daghan bangkaw dihas maribojoc ako malabyan.

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Ginger · « **Reply #37 on:** March 27, 2009, 03:30:09 PM »

sorry, ginger. dili musugot ako gf.

bisan view di pwede? huh

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TOPAC · « **Reply #38 on:** March 27, 2009, 03:37:56 PM »

super selosa.

mao dako kau issue namu ako work diri sa manila.

lami na ibuhi.

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hofelina · « **Reply #39 on:** March 27, 2009, 03:42:01 PM »

Romantiko tingali kaayo si Ondoy Calle! Dugangan pa nga mokaon ka ug tamilok, maka mapahimsog, aray!

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