[investigateworld]

Having just finished a delightful dinner including hagis, all I can say is don't sound too bad.

[CarrotAndStick]

A European specialty:

Casu Marzu:

Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider to be decomposition, brought about by the digestive action of the larvae of the cheese fly, Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "lagrima", from the Sardinian for "tears") seeping out. The larvae themselves appear as transparent, white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.

Appearance and taste Yaroslav Trofimov, writing in the August 23, 2000 edition of The Wall Street Journal, describes the cheese as "a viscous, pungent goo that burns the tongue and can affect other parts of the body". Susan Herrmann Loomis reports an encounter (in a 2002 Bon Appétit article):

He … grabbed a piece of pane carasau, the traditional flatbread of Sardinia, rinsed it quickly under water to soften it and went to a large glass jar on a side table. He opened the jar, scooped out a mound of what looked like thick cream, and folded the bread around it. …When he was finished I asked what he had eaten, and he got up to show me. Inside the jar was pecorino, busy with small, white worms. I'd heard about this cheese, but this was the first time I'd gotten so close. … A friend of his … said, 'It's formaggio marcio [literally, "rotten cheese"], cheese with worms. It's a delicacy. It's the most beautiful gift you can give a Sardinian shepherd.'

The cheese is typically consumed with Sardinian bread (pane carasau) and Cannonau, a strong red wine.

A European specialty:

Casu Marzu:

Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider to be decomposition, brought about by the digestive action of the larvae of the cheese fly, Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "lagrima", from the Sardinian for "tears") seeping out. The larvae themselves appear as transparent, white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.

Appearance and taste Yaroslav Trofimov, writing in the August 23, 2000 edition of The Wall Street Journal, describes the cheese as "a viscous, pungent goo that burns the tongue and can affect other parts of the body". Susan Herrmann Loomis reports an encounter (in a 2002 Bon Appétit article):

He … grabbed a piece of pane carasau, the traditional flatbread of Sardinia, rinsed it quickly under water to soften it and went to a large glass jar on a side table. He opened the jar, scooped out a mound of what looked like thick cream, and folded the bread around it. …When he was finished I asked what he had eaten, and he got up to show me. Inside the jar was pecorino, busy with small, white worms. I'd heard about this cheese, but this was the first time I'd gotten so close. … A friend of his … said, 'It's formaggio marcio [literally, "rotten cheese"], cheese with worms. It's a delicacy. It's the most beautiful gift you can give a Sardinian shepherd.'

The cheese is typically consumed with Sardinian bread (pane carasau) and Cannonau, a strong red wine.

[NormsRevenge]

http://www.soya.be/

Looks like it is good for the heart, among other things.

[Jeff Chandler]

It is even sold as a flavour of ice cream.

Every Japanese chef on Iron Chef tried to make fish ice cream, and now this.

I get the distinct impression that the Japanese just don't understand the concept of ice cream.

[Gamecock]

***black puddings are in Britain***

Nothing like fried, congealed blood to got to going in the morning!

[fieldmarshaldj]

"It's smelly, slimy and Japan can't get enough"

The Democrat party ?

[USNBandit]

Having lived in Japan I came to the conclusion that many of their delicacies must have been the product of a dare. "I bet you won't eat that."

While I enjoyed a lot of the food over there, I also ate quite a few dishes just to be polite. I am convinced that some of my Japanese friends ordered the stuff just to see if they could get the American to eat it.

[Tamar1973]

Shiritaki noodles, another Japanese food, actually is low carb, low calorie and doesn't smell like putrid cheese. I've had that from time to time it's actually good.

However, the natto aficionado they quoted earlier is right, eat a balanced diet and exercise. That's the right way to lose weight.

[GATOR NAVY]

I'm not especially fond of natto myself but

"It smells like a mixture of overripe Gorgonzola and putrefying mushrooms. Its texture is that of slugs stuffed with mozzarella"

is a pretty harsh description. My wife swears by the stuff. She just got back from a visit to Japan and said the day after this show aired she could not find any natto in the store.

[hosepipe]

{spit}.... YUCK...

[Larry Lucido]

Paris Hilton?

[Caipirabob]

Sound like many cultures have their "interesting" choices for delicacies. One of the most craved Roman sauces was basically a rotted fish sauce with spices. There was a tremendous trade in it. Shipwrecks have been discovered full of amphoras showing traces of the sauce.

Garum Fish Sauce - Real Roman Recipes

As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the poet Martial wrote of it: "Accept this exquisite garum, a precious gift made with the first blood spilled from a living mackerel."

We won't recommend you try the ancient version (see below). Instead, try the easier modern recipe.

Ancient Garum Recipe

Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.

Modern Garum Recipe

Cook a quart of grape juice, reducing it to one-tenth its original volume. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano.

Now to be perfectly fair to the Romans, I found this doing my research for this post. It deserves a click if you've ever heard about Garum before:

GARUM ! A LOOK AT THE TRUTH BEHIND THIS FOUL SMELLING FISH SAUCE

There is a great deal of myth surrounding this strange fish sauce so popular in the ancient world. It was said that it smelt disgusting but this is not quite true. It's production generated such a foul smell that people were often outlawed from making it in their own homes but once made and kept in sealed amphora or bottles it had quite a pleasant aroma. If garum smelt bad in its container it was old and leaking

Hey, what are we if we only consider one side of a discussion? We already have Democrats...

Great post, these topics are always so interesting. You got me thinking before noon. Shame on you...

[mollynme]

My Dad loves this stuff although he hasn't had much since we left Japan 38 years ago. I bought him a package for Christmas last year but Mom wouldn't let him keep the foul stuff in the fridge. LOL!

[Carl LaFong]

" It's smelly, slimey......"
I thought this was going to be another thread about Hillary announcing for '08.