Rare today, the food can be called completely healthy and safe. Genetically modified foods often replace us with the usual food. However, risky identity, being in search of the adrenaline of doping, sometimes to eat such food, which often can lead to death of the hapless gourmet.
The first place among the most dangerous dishes in the world is honorable fugu meat. One drop of tetradotoxin, which are full of milk, liver and the intestines, can cause respiratory arrest, and the poison contained in one fish is enough to kill 35-40 people. By the way, there is no cure. Interestingly, to enjoy a dangerous delicacy hundreds of eager thrill-seekers, and the death of 70-100 people are not deterred by these foodies.
In the second place astwo from a live octopus San NAK JI. No poisonous substances in the dish there is, however, stirring in the throat gourmet tentacles can cause choking and lead to the death of gourmet. So chefs recommend starting a sea reptile from the head. By the way, the octopus is very helpful and contains almost no fat, so it is often chosen by people who prefer organic food .
Casu Marzu – rotten cheese, made in Sardinia. Recently he was banned, but it is easy to purchase illegally. Implanted in cheese cheese fly larvae – worms up to 8 mm long. Continue reading
Make a list of the world’s most expensive products is difficult, because in the world of luxury gastronomy everything is so volatile. And yet there are foods that in any season, regardless of trends and economic situation in the world, are unrelenting demand, which determines their high price.
1. Beluga caviar
Beluga caviar is the most expensive product in the world, because a kilogram of Beluga caviar costs up to $ 5,000. Beluga is one of the rarest species of sturgeon, which inhabits the Caspian basin. This caviar is harvested from sturgeon adults (20 years and older), which weigh at least 2 tons. Beluga caviar ranks first in the size of eggs (up to 2.5 mm in diameter) and nutritional value. The criterion for assessing the quality Beluga caviar is its color: the lighter the ROE, the higher the price (color varies from black or a dark purple to a pearly-gray). When you crack the egg, it bursts, and you feel a sharp salty taste, which nothing can not be confused. Beluga caviar is usually served with toast and butter, which underline her specific taste.
Saffron is the most expensive seasoning in the world. Depending on the time of year, the price of saffron varies from 1500 to 2500 dollars a pound (0,450 kg). Saffron is obtained from the flowers of saffron, hand-picked. To produce a pound of dry saffron, it is necessary 50 – 70 thousand flowers (this is a crop from an area of a football field).This is a very long and laborious process, which explains the sky-high (as for spice) the price of saffron. Continue reading
In earlier times, the salads were preparing for the holidays and in the summer, during the ripening of vegetables. Nowadays, the salad was the dish almost daily that became possible due to the large variety of products and “all-season” vegetables and fruits.
However, in our country, is still divided into summer and winter salads. Salad recipes, variety and from all over the world will find. Summer salads are lighter, since they are based on low-calorie vegetables. Winter salads, potatoes, cabbage and beets, that is, what applies to “long-playing” vegetables, is able to survive until the next harvest. Yes, and climate contributes to the fact that in cold weather our bodies need a more dense and nutritious food, to which tomatoes and cucumbers are not. Agree that in minus twenty, the hash does not want to eat, and thoughts about the herring under a fur coat, cause severe salivation.
If the older generation of our citizens salads are associated primarily with vegetables, the young people refers to this concept any mix of products. Who, thirty years ago could have imagined the presence of salad of rice or pasta. The stereotype was broken with the appearance of salad with crab sticks, that is a combination of rice, corn, cucumber and crab sticks, plentifully impregnated with mayonnaise. The dish tasted, appreciated and loved.And, this salad became the “forerunner” of all other novelties, and it raised a lot of experimenting with the ingredients to the salad class no one took. Continue reading