food disaster

” The 6 Most Terrifying Foods in the World “, #3

# 3. Baby Mice Wine

From: Korea.

What the hell is it?

What better to wash down your gelatinous lumps of lye fish than a nice chilled cup
of dead mice?What better indeed.Baby mice wine is a traditional Chinese and Korean
“health tonic,” which apparently tastes like raw gasoline. Little mice, eyes still closed,
are plucked from the embrace of their loving mothers and stuffed (while still alive)
into a bottle of rice wine. They are left to ferment while their parents wring their tiny
mouse paws in despair, tears drooping sadly from the tips of their whiskers.

Wait, it gets worse …

Do you wince at the thought of swallowing a tequila worm? Imagine how you’d feel
during a session on this bastard. Whoops, I swallowed a dead mouse! Whoops,
there goes another one! Whoops, I just puked my entire body out of my nose!

Excerpts from an article by
Tim Cameron on www.Cracked.com

” The 6 Most Terrifying Foods in the World “ # 4

#4. Lutefisk

From: Norway.

What the hell is it?

Ahhh, Lutefisk. After the larvae-ridden cheese, it’s a blessed relief to sample a clean, down-to-earth Scandinavian recipe.
A little too clean.
Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery.
Wait, it gets worse …
For those of you who don’t know, lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, de-budding cow horns, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face. Or, so the lutefisk industry would have us believe.

Danger of this turning up in America:
IT’S ALREADY HERE!

It’ true, lutefisk is more popular in the United States than in Norway. What the hell are they doing with it? They’re not eating it are they? Is it because it’ a cheap alternative to colonic irrigation? Seriously, how do you advertise this stuff?

Excerpts from an article by
Tim Cameron on www.Cracked.com

” The 6 Most Terrifying Foods in the World ” # 5

Today: #5 Casu Marzu

From: Sardinia, Italy.

What the hell is it?

This, dear reader, is a medium-sized lump of Sweet f…… Christ. 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’s 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.”

Danger of this turning up in America:

There is significant danger here, as we’re thinking the cheese companies have a lot of maggot stock in the back of their warehouse they’d like to get rid of. And, there may actually be a market for it. Self-loathing is a powerful force in this economy (see the diet section of your local supermarket) and there’ times you get low enough that, damn it, you feel like you deserve nothing better than infested cheese.

Excerpts from an article by
Tim Cameron on http://www.Cracked.com

” The 6 Most Terrifying Foods in the World ” #6

Today: #6. Escamoles

From : Mexico.

What the hell is it?

Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.

Wait, it gets worse …

Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.

Danger of this turning up in America:

We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

Excerpts from an article by
Tim Cameron on www.Cracked.com

” For Them, a Great Meal Tops Good Intentions ! “

Chang W. Lee/The New York Times

For Them, a Great Meal Tops Good Intentions !
THEY are two of the world’s most acclaimed chefs, each with a raft of awards,
a constellationof stars and schools of kitchen alumni spreading their gospel.
So when the American chef Thomas Keller and Andoni Luis Aduriz of Spain
sat down last week for a joint interview,they were in a position to back each
other up while slicing through some of the profession’s favorite platitudes.
– Supporting local agriculture and food traditions?
Far too narrow a goal, they said.
– Chefs’ obligation to help save the planet?
A lofty idea, they agreed, but the priority is creating great, brilliant food.
“With the relatively small number of people I feed, is it really my responsibility to
worry about carbon footprint?” Mr. Keller asked.
“The world’s governments should be worrying about carbon footprint.”

Excerpt from the New York Times. To read the whole article, click here.

” Foie gras laws causing a flap with California chefs “

Foie gras laws causing a flap with California chefs

Unfortunately,
Idiot’s rule much of the world 😦

” Pork Rib & Vegetable Stew “

Friday’s Dinner: Ribs are not just for grilling 🙂

” Pricing at restaurants “

Interesting Facts about pricing in restaurants.
Look at it at as “sometimes true”     🙂

http://www.cbsnews.com/8301-505263_162-57426819/5-things-you-should-know-about-restaurant-menus/

Do you agree to have to pay additional $ 1.00 for ice in your drink !?

What’s wrong with our food system?

What’s wrong with our food system?

Obviously this kid has been well trained to deliver he’s parents message.
It is a bit simplistic, but we have to start to get awareness and concern going.
p.s.
Are you surprised the kid is home schooled?