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Eating cow brain, also known as brain food, is a traditional dish in many cultures around the world. Cow brain is a rich source of nutrients, including protein, healthy fats, and important vitamins and minerals. It is considered a delicacy in some countries and is enjoyed for its unique texture and flavor.

However, eating cow brain can also be a divisive food, as many people find the idea of consuming brain tissue unappetizing. Additionally, there are health concerns associated with consuming brain tissue, as it can carry the risk of transmitting prion diseases, such as mad cow disease.

To minimize the risk of transmission, it is important to only consume cow brain that has been obtained from healthy animals and prepared under strict food safety guidelines. This can help to reduce the risk of transmitting prion diseases and ensure that the brain is safe to consume.

In conclusion, eating cow brain is a traditional dish in many cultures and is prized for its unique flavor and rich nutritional content. However, it can also be a divisive food and it is important to be aware of the health risks associated with consuming brain tissue. By following food safety guidelines, those who choose to eat cow brain can enjoy this traditional dish without putting their health at risk.

Casu marzu is a traditional Sardinian cheese that is known for its distinct and controversial method of production. It is made from sheep’s milk and is left to ferment with the help of live insect larvae. The larvae break down the cheese’s fat, causing it to soften and become creamy, with a strong, pungent flavor.

Casu marzu is considered a delicacy in Sardinia, but it is also one of the most revolting foods in the world. The use of live insects in the production of cheese can be off-putting to many people, and the strong, pungent flavor of the cheese can be overpowering for those unfamiliar with it.

Additionally, casu marzu poses health risks, as the live insect larvae can cause digestive problems if consumed. In fact, the European Union has banned the production and sale of casu marzu, as it does not meet the required safety standards for cheese.

Despite its controversial reputation, casu marzu remains an important part of the food culture for some Sardinian communities. It is often served as a part of a traditional Sardinian meal and is appreciated for its unique flavor and history.

In conclusion, casu marzu is a traditional Sardinian cheese with a strong, pungent flavor and a controversial method of production. While it might not be for everyone, it is an important part of the food culture for those who appreciate it. However, it is important to be aware of the health risks associated with consuming casu marzu, and to only consume it in moderation.

Sometimes you have to wonder the extent that the food engineers are willing to go to sell their products (and the extent of products parents are willing to buy to their kids to get them eat a proper meal)

A good example of an extreme food design, to my opinion, it this jar of football shaped mini wieners by a German meat product producer Böklunder.

What do you think, is it a taker?

Böklunder is a German company that specializes in the production of high-quality meat products. The company was founded in 1955 in the town of Böklund, located in the northern German state of Schleswig-Holstein.

Böklunder produces a wide range of meat products, including sausages, cold cuts, and other processed meat products. Some of their most popular products include hot dogs, bratwurst, and liverwurst. The company is known for using high-quality ingredients and traditional recipes to create their products.

Böklunder has become a well-known brand in Germany and is also exported to other countries around the world. The company has won several awards for the quality of their products, including the DLG Gold Award for their hot dogs.

In addition to their focus on producing high-quality meat products, Böklunder also places a strong emphasis on sustainability and social responsibility. They have implemented several initiatives to reduce their environmental impact, such as using renewable energy sources and minimizing waste in their production processes. They also support various social projects and charities, including organizations that help children in need.

Durian is a tropical fruit native to Southeast Asia, known for its distinctive, pungent odor and unique flavor. It is often referred to as the “king of fruits” in Southeast Asia and is prized for its creamy, rich flesh. Durian has a spiky, tough outer shell and its flesh is divided into several segments.

Despite its popularity in Southeast Asia, durian is often considered one of the world’s most revolting foods due to its strong odor, which has been compared to everything from rotting onions to sewage. The scent of durian is so overpowering that it is banned from public transportation and many hotels in Southeast Asia.

Despite its less-than-pleasant odor, durian is widely valued for its taste and health benefits. It is rich in vitamins, minerals, and antioxidants, and is considered a natural energy booster. Durian is also a good source of healthy fats and fiber, making it a nutritious addition to the diet.

Durian is used in a variety of dishes, including smoothies, ice cream, and sweet sauces. It is also used as a flavor in traditional Southeast Asian desserts and pastries. In recent years, durian has gained popularity among health-conscious consumers and foodies, who are drawn to its unique flavor and health benefits.

In conclusion, durian is a tropical fruit with a strong, distinctive odor that is both loved and hated. While its scent might be revolting to some, its unique flavor and health benefits make it a popular food in Southeast Asia and among those who appreciate it. Despite its odor, durian continues to be an important part of food culture for those who appreciate its taste and benefits.

Blood pudding, also known as black pudding or blood sausage, is a traditional dish made from congealed blood, suet, and seasonings. The mixture is typically stuffed into a sausage casing and boiled or grilled before being served. Blood pudding is found in many cultures across the world, including Europe, Latin America, and Africa, and each region has its own variations in ingredients and preparation methods.

Despite its use of congealed blood, blood pudding has been a staple food in many cultures for centuries. In the past, it was a way to use up every part of an animal, as blood was considered a valuable source of protein. Today, it is still appreciated for its rich flavor and versatility in cooking.

However, blood pudding can also be a divisive food. Some people enjoy the unique taste and texture, while others find it unappetizing. The use of blood in food can be off-putting for some, especially in cultures where consuming blood is taboo.

In modern times, there have been concerns about the safety of consuming blood pudding, as it can carry the risk of transmitting diseases such as hepatitis and HIV. However, these risks can be minimized by using freshly obtained, tested blood and following strict food safety guidelines during preparation.

In conclusion, blood pudding is a traditional dish with a long history and cultural significance. While it might not be for everyone, it continues to be enjoyed by many and is an important aspect of food heritage for those who value it. As with any food, it is important to ensure that it is prepared safely to minimize any health risks.

Jellied moose nose is a traditional dish originating from northern regions of Canada and Alaska. It is made by boiling the nose of a moose in water with salt and seasonings until the connective tissues and collagen break down, resulting in a jelly-like texture. The dish is then sliced and served cold.

While jellied moose nose might be considered a delicacy by some indigenous communities, it is often seen as revolting by others. The dish’s unique texture and origin can be off-putting to some, who view it as unappetizing. Additionally, the strong odor associated with the dish can be overpowering for those unfamiliar with it.

Despite its controversial reputation, jellied moose nose remains an important part of the food culture for many indigenous communities in the northern regions. It is often served at special events and celebrations, and its preparation is passed down through generations. The dish represents a connection to the land and the animals that sustain the community, as well as an appreciation for using every part of the animal in a sustainable manner.

In conclusion, jellied moose nose is a traditional dish with cultural and historical significance for certain communities. While it might not be for everyone, it is an important part of the food culture for those who appreciate it. Like many other traditional foods, it can evoke strong reactions due to its unique taste and preparation, but it remains an important aspect of the food heritage for those who value it.

Being vegan or vegetarian is still often associated with a desire to live minimalistic, super healthy and rather anemic life. Dishes such as burgers, nuggets and beer are not usually associated with people eating only vegan dishes. However, this conseption is about to change, and big time!

A Finnish movement, called Sipsikaljavegaanit (Translates to “ChipsBeerVegans”)started as a facebook movement, where people collectively started to share tasty, greasy and fully flavoured tips within vegan diet boundaries. The momevent quickly progressed to a widespread movement where the idology of people making good ethical choises does not necessarily mean that they have to be denied the pleasure of eating unhealthy.

Further down the movement has produced a book depicting the phenoma to it’s full extent. Recently there was also a comprehensive vegan junk food website launched which collects the most popular sipsikaljavegaani -recipes, as well as announces new food consumables which fit to the general concept.

Eat well, live happy, be vegan!

https://youtu.be/-pFuhsvvWpY

Who knows, might be really tasty too.

Surströmming, also known as fermented herring, is a traditional Swedish dish made from herring that has been fermented for several months. It is a highly acquired taste, with a strong, pungent odor that has been compared to rotting fish.

Surströmming is considered one of the world’s most revolting foods due to its strong odor, which can be overpowering even to those who are used to eating fermented foods. Despite this, surströmming is a beloved food in Sweden, where it is considered a traditional dish and a symbol of Swedish culture.

The production of surströmming involves fermenting herring in a saltwater brine for several months, which allows it to develop its unique flavor and aroma. The fermented herring is then stored in tins, where it continues to ferment and mature over time.

Surströmming is typically eaten as a part of a traditional Swedish meal, along with potatoes, sour cream, and crispbread. It is appreciated for its unique flavor and its place in Swedish food culture.

In conclusion, surströmming is a traditional Swedish dish made from fermented herring that is considered one of the world’s most revolting foods due to its strong odor. Despite this, it is a beloved food in Sweden and a symbol of Swedish food culture. For those who appreciate its unique flavor, surströmming can be an enjoyable and flavorful addition to a traditional Swedish meal.

You would be surpriced to find out how close the look and the taste of deep fried carrot slices is to real bacon!

Check out the comprehensive tutorial at flickr!