6 The Most Strange Food Of The World

Nothing beats trying a new dish abroad and discovering your favorite food you never knew existed. And ordering a famous national meal, like a plate of haggis in Scotland or a Vegemite sandwich in Australia, is a must when visiting many countries. But sometimes trying new foods requires an iron stomach and a brave heart - especially if you're eating a stomach or heart.

Food made with animal parts or crops that are not normally used in home country may appear unappetizing or even downright disgusting ... but you do not want to leave Ireland without tasting blood pudding, are you? Explore our most bizarre international food menu to see if you have meat to meet exotic dishes on your next trip.

1. Haggis

Scatty Scotland, who dared to wear a kilt in cold Scottish winds, was also brave enough to enjoy one of Scotland's most famous traditional foods - haggis. To make a haggis, first break the liver, heart and lungs of a lamb and mix it with diced onions, spices and oatmeal. Then pack the mixture in the stomach of the lamb, tighten the tip and boil for several hours.

If filling your stomach with a queer or paradoxical stomach, head to the Scottish grocery store, where a cheaper haggis brand is made with an artificial casing that is sold. But if you are looking for genuine goods, you will have little problem to get some true belly hagg in Scotland - available all over the country in hotels, B & Bs and pubs. Haggis is also traditionally served with Scotch whiskey during the annual Burns Supper, a Scottish holiday that commemorates the poet Robert Burns. The taste and consistency of haggis has been compared to the scrapple, a patty made from leftover meat (hence its name) presented in mid-Atlantic Central America.

2. Head Cheese

Ask for cheese in the American supermarket and you might meet the manager. But ask for this dish in Europe and you will be presented with different meats.

Contrary to what can be gathered from its name, cheese heads are not made from cheese; it is made of head Traditionally, it is made by skinning the head of a sheep, a pig or a cow and removing all the organs of the body. Next, the head is cooked in a water pan until the meat is tender. Then the chef cut the cooked meat, added it to the cooking liquid and let it cool. Thanks to the collagen in the animal's head marrow, the whole mixture thickens into solid gelatin that can be sliced ​​and served on a salad or sandwich. This delish dish has been presented throughout Europe since the Middle Ages.

3. Sashimi Frog

So you think you are brave enough to party with foreign food. But can you swallow the living and moving parts? Fans of "Weird Food with Andrew Zimmern," a Travel Channel TV show, may recall a pilot episode where the host visited a sushi restaurant in Tokyo and ate the heart of a still-ticking frog. A Japanese restaurant serving a pulsating organ is called Asadachi, and all its dishes are meant to increase masculinity. A frog sashimi frog and a chef will cut a frog in front of you and give you a heart still beating between a pair of chopsticks. Then the chef will slice and split the frog into a plate of raw frog sashimi as you bite a warm heart and pump. Sashimi is raw minced raw seafood, so the rest of your meal will consist of cold and un-cooked toad meat. Do not expect a heart beating heart to be served everywhere - this special frog dish is a delicacy that can only be found in certain Japanese eateries.

4. Blood Pudding

Vampires are not the only ones who love the taste of blood for breakfast. In Europe, Asia and other regions, dishes made with animal blood are ordinary cuisine. Blood pudding, also known as black pudding, is a sausage made up of mature blood and fillers, such as whole grains, potatoes or fat.

Dark frozen patty is a popular meal in Ireland and Irish traditional Irish breakfast - a must-try for Irish visitors - usually features fried eggs, bacon, tomatoes, sausage, toast, potatoes and delicious chunks of blood pudding. In Taiwan, locals love seared pork bloodcakes, made from sticky rice cooked with pork and covered with nuts and coriander.

5. Vegemite

Exposure The thick black vegetables on fresh toast are a favorite among Australians. Made from brewer's yeast, its spreading was developed in Australia in the 1920s and has since been an Australian staple food - and is part of the country's history. Australian World War II troops were given a beloved spread of cans in their rations. This item is very popular in Australia when Kraft celebrates its 2nd production of the jar of Vegemite in 2008.

So, what does it feel like Vegemite? It's salty and sharp, with an indescribable taste. Many agree that Veggie is an owl, so travelers who are not old in Oz Land may need time to get used to.

6. Ice cream Eskimo

As if not enough to freeze, the Eskimos have been mixing their special version of ice cream for generations. Eskimo ice cream, known by locals as akutaq, is a very cold arctic dish made with wildebeest fats. Fats from other local animals, such as seals or deer, can also be mixed with akutaq - for cooking in remote villages in Alaska, all depending on the availability of the game. Other ingredients in Eskimo ice cream include fish, dried salmon or berries. Like regular ice cream, akutaq is creamy and cold. But the food in Alaska contains a lot of animal fat, so it does not feel like a pint of Cherry Garcia that you fill in your fridge. The traditional Akutaq made by Eskimos in the community along the Bering Strait is not made with sugar; However, travel to Alaska today and you may find an ice cream Eskimo made with sweeteners, which might be a bit more tasty for an unusual tongue.