You may not realize this, but there are some cultures around the world that eat some pretty unusual things. Things that you may not even know are edible. For me, I was equally curious and disgusted enough to find out for myself!
Warning: the following may not be suitable for those with weak stomachs!
Is moose nose really edible?
Yep! It is an experiment that turned into a delicacy in Canada. They call it Jellied Moose Nose. I don’t know about you but I think I’ll keep the moose nose out of my mouth.
Wanna give it a try?
Moose Nose Recipe
https://www.food.com/recipe/moose-nose-180095
Ingredients
- 1 moose nose
- salt & pepper
- 3 -4 bay leaves
- onion
Instructions
- Place nose in a large pot — hide, hair and all!
- Boil for 2 hours.
- Don’t look in the pot while cooking.
- Cool dish down until you can handle it, then skin the nose without fainting.
- Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
- Chill and serve sliced on crackers with a smear of cream cheese.
Are tarantulas really edible?
Sure are! Once a “poor man’s” meal in Cambodia crispy tarantulas are now served to all as a deep-fried snack. I am not a fan of spiders, even deep-fried ones that apparently taste like crab, so I think I’ll be passing on this one as well!
Is rotten corn edible?
In Mexico, a corn cob that has grown mold is actually a delicacy. The fungus and the corn create an earthy, woody, flavor that is apparently pretty popular to the Mexicans. If this sounds like your type of corn on the cob then ask for huitlacoche or “sleeping excrement” the next time you’re in Mexico.
Wanna give it a try?
Huitlacoche soup
https://www.tyrantfarms.com/when-life-gives-you-corn-smut-make-huitlacoche-soup/
Ingredients
- 3/4 cup huitlacoche and corn
- 4 cups of milk
- ½ cup diced onion
- 1 cup diced pumpkin/squash flower
- 4 diced garlic cloves
- 1 diced chile pepper
- ¼ cup Colby-jack cheese
- 2 tablespoons diced *pipicha + fresh sprigs to garnish soup *cilantro or papalo can be used as a substitute
- 2 teaspoons pink Himalayan sea salt
- 2 tablespoons butter or bacon grease
Instructions
- Add butter to a saucepan on medium heat.
- Once melted, add onions and one teaspoon of salt.
- Stir onions until they become translucent, then add diced garlic, diced chile pepper, and corn/huitlacoche mix.
- Stir until garlic begins to brown.
- Add milk and pumpkin/squash flower.
- Bring it to a simmer. Add diced pipicha and blend until smooth with an immersion blender.
- Continue to simmer for 2-3 minutes, adding up to another teaspoon of salt to taste. If you don’t have an immersion blender (see link below recipe for the immersion blender we recommend), you’ll want to finish cooking the soup, then blend it in a food processor before serving.
- Ladle/pour soup into bowls or cups. Garnish with shredded Colby-jack cheese and pipicha sprigs (use cilantro as a substitute). Serve warm and enjoy the rich, earthy flavor!
Are rotten eggs edible?
If you ask the Chinese they are! It is said that a man in ancient China had eaten a rotten egg. After that, everyone started eating them! Now, the eggs are gathered, then covered in ash and clay. The eggs will then be left to rot for a few months. When are they ready to eat? When the yolks are green and stinky!
Now, I don’t feel the need to make or try any of these odd foods for myself, but, I am glad to have the knowledge. If you feel courageous enough to try any of these then I wish you luck!
