Not only hot spices or a bright sauce with bitterness can add piquancy to dishes. Some gourmets believe that the best seasoning is the feeling of dread. It is for these daredevils, as well as all those who are fed up with everyday food, an overview of the world's most dangerous dishes.
Duel with octopus
You won't surprise anyone with an octopus for lunch today - this inhabitant of the deep sea has got fans all over the world. And they are willing to argue that if you don't like octopuses, then you just don't know how to cook them. You can learn the intricacies of this skill in some Japanese and Korean restaurants, where the menu contains an octopus delicacy called San Nak Ji. You won't have to learn culinary tricks for a long time, because a live octopus of impressive size is served at the table. This is a real hit, popular with local patrons and visiting tourists.
The highlight of the dish lies in the fact that the mollusk does not stop active body movements, even when they begin to cut it. Those who dare to taste the energetic octopus should know that in the beginning it needs to be beheaded and thereby immobilized. Otherwise, the nimble and strong tentacles will cause a lot of trouble. They can leave the plate and embark on a journey across the table, or, conversely, cling to it with violent force. It is recommended to chew the tentacles and flesh of the octopus carefully and rhythmically. Sad statistics show that 5-7 gourmets die every year. The cause is the moving parts of San Nak Ji trapped in the respiratory tract.
Frog with character
The giant bullfrog, which lives in the fresh waters of Namibia, is terrifying and disgusting for its very appearance. An adult individual, reaching a length of 20-25 cm, with a slight movement of its grasping jaws, is able to bite the back of a rat or, without batting an eye, swallow its own offspring.
Although some people, looking at this gigantic pimpled beauty, experience a brutal appetite. Even the fact that the skin and insides of the frog contain deadly poison does not bother the brave gourmets. In a matter of hours, it can destroy even the healthiest liver, lead to kidney failure or irreversibly damage muscle tissue. A lethal outcome is also not excluded. Local craftsmen assure that it is as easy as shelling pears to neutralize dangerous toxins. To do this, before preparing the dish, you need to keep the frog in a vessel with boards made of special wood. And you can also try a bullfrog without risk to health during the rainy season, when the effect of the poison is completely neutralized. However, this is the lot of the weak in spirit, some wild heads are convinced. A frog that tastes like adrenaline is much tastier.
In Cambodia, dear guests are greeted not with bread and salt, but with a generous portion of fried a-ping tarantulas. They are sold here on every corner - in markets, grocery stores and stalls right on the street. Hunting and harvesting giant spiders is a lucrative business, although not without risk to life. After all, everyone knows that the tarantula's fangs are deadly poisonous, which, however, only contributes to an increase in the price of them. It is not surprising that hunters for walking delicacies, as well as owners of special spider farms, can boast of a solid fortune.
Even novice cooks can easily master the recipe for cooking tarantulas. At first, the deadly fangs are carefully removed from the spider's body, and it itself is immersed in a hot frying pan with a lot of oil. Then the spiders are fried well over low heat with the addition of salt and garlic. The hallmark of a perfectly cooked tarantula is the shell of an even red-brown color. From the first lips of those who have tasted this exotic delicacy, it is known that a-ping meat has a mild delicate taste to its taste and is somewhat reminiscent of pork.
Shark with a smell
Greenlanders also love to cook something deadly delicious. For example, his traditional dish according to the recipes of the ancient Vikings with the dissonant name of harkal. It is prepared from the meat of the Greenland shark, which differs from its other relatives in the absence of urinary function. As a result, liquid waste products are excreted from the body through the skin. A side effect of this feature is the large amount of ammonia and harmful acids deposited in shark meat, and on top of that, breathtaking aromas.
In order to get rid of harmful substances, the shark is buried in the ground for a couple of months, then removed, dried and ventilated for another four months. At the very end, it remains to cut off the rotten layers, and cook harkal from the remaining yellow meat. However, no matter how long the northern winds ruffled the shark carcass, it will hardly be possible to finally destroy the stench. So, those wishing to taste the ancient dish will face a severe test of aroma.
Fish with an insidious filling
The famous pot-bellied puffer fish can be the last meal of the curious gourmet's life. The poison tetrodotoxin, found in abundance in the guts, skin and eyes of this sea creature, can cause paralysis and painful death even in the smallest doses. A whole fugue is enough to poison all the diners of a small restaurant, including the service staff. This unique dish is prepared in Japan and some other Asian countries. But in Europe and America you can go to jail for such culinary experiments.
Over the years, Japanese chefs have perfected their fugu technique, honing every movement. All the insides, down to the last egg, must be removed skillfully so that the poison does not inadvertently penetrate the delicate flesh. The slightest mistake can cost the restaurant's client his life, and the chef himself - hara-kiri. And, nevertheless, the crowd of those eager to taste this food is multiplying every year. What is the reason for this unhealthy enthusiasm? In an indescribably delicious taste, - those who have tried fugu and survived proudly answer.
There are many more ways to tickle your nerves in the world, and yet food is not the most successful of them. Better if it brings pleasure and benefit, and the thrill will add themselves.