Food Too Weird To Call Food
Can you believe they eat that stuff? Well they do and love it, who knows you might too if you give it a try (or not). There are exotic taste treats all over the world just waiting for you to try. Here are a few from France that are considered a delicacy plus a few more in the videos. Mama said to try everything once so here is your chance.
5 Weird Foods
the French Consider Delicacies
My delectable dish might be your nightmare. Things I would walk a mile for are things you might like to dump in the garbage. What to me is ecstasy could be your ordeal.
And that’s precisely what makes different foods so exciting– the discovery, the knowledge that you are about to push beyond your comfort zone and the anticipation of doing so.
The French are known for their adventurous cuisine and for eating most anything that moves as well as every imaginable part of an animal. The following five weird foods are adored by the French, yet often detested by everyone else.
Let me bet on this: There’s probably a food here you love. And there’s probably at least one you wouldn’t dare try, ever…
When winter rolls around and the first chill wind blows across the mountains of France, it’s time for boudin noir, or black blood sausage. The closer one gets to the end of the year, the more ubiquitous it becomes.
At first sight, there’s nothing to like: it’s congealed pork blood. As much as this might perturb the French, the original boudin noir reference came down to us not from France, but from Homer’s Odyssey, back in the days of Antiquity.
Basically, when the pig is killed the blood is conserved, mixed (usually with vinegar) to keep it from setting, and then combined with various ingredients until it congeals. Depending on the region, these ingredients could range from onions to bread to rice. The mixture is then pressed into a length of gut through a funnel.
Boudin noir comes in a variety of preparations. My favorite is boudin aux pommes, which is sautéed with sliced apples, slightly caramelized and dusted with a few spices. The sweetness of the apple tempers the boudin’s pungent taste.
There’s a world of difference between industrial and artisanal boudin. Close your eyes and the industrial version will taste like slightly mildewed cardboard. Never buy it in a supermarket. It must always be bought in a charcuterie, a delicatessen, or at least from a butcher that specializes in cold cuts. Or, better yet, eaten out at a fine French restaurant.
This isn’t such an unusual food, since it’s often found outside France. In the UK, black pudding tends to be eaten at breakfast; in Germany it’s known as Blutwurst; in Belgium it is bloedworst; and Spain has a variation called morcilla. It also comes in a tamer, more modern “white’ version,” made of white meats like chicken, veal or pork. What distinguishes the blood sausage from other sausages is… well, blood.
Recipe for Boudin Noirevia Chow.com.
ESCARGOTS DE BOURGOGNE
It’s almost a rite of passage when visiting France, the tasting of at least one escargot (or snail). Many foreigners pale at the thought of digging a rubbery creature out from a shell and feeling it slide down their throat. But I’m happy to take those little creatures off their hands.
In France escargots tend to be eaten with healthy amounts of butter, garlic and parsley. The escargot often seems like an afterthought– a mere vessel used to carry the sauce while you mop up with a crunchy bit of baguette.
Escargots have been eaten since Roman times, gaining in popularity over the centuries. They were even found in the ruins of Volubilis in Morocco (something I wish I’d known when I visited recently).
There’s an anecdote that places Napoleon’s chief advisor, Talleyrand, in a Burgundy restaurant with Czar Alexander I in 1814. They arrived late, the food was gone, and the chef spotted some snails in his garden. In a panic he added garlic to mask the taste, parsley to pretty them up and butter to make them easier to swallow. Apparently the Czar liked the dish so much, he demanded the recipe. Whenever he saw snails after that, he referred to them as “snails from Burgundy,” or escargots de Bourgogne.
Many people think snails are disgusting, and they can be if not handled properly. Before being cooked, they are purged by being fed special herbs. Then follows a complex dance of washing, boiling, cleaning and cooking– a 3-day procedure that explains why the best escargots are quite costly.
Using the shells (which not everyone does) requires stringent washing and bleaching. In some countries the shells are replaced by a small puff pastry. It may be more hygienic, but the pastry absorbs all the butter, leaving nothing for the mopping up adventure that is at the heart of escargot nibbling. For the record, being part-French, I’m a shell person.
Recipe for Escargots deBourgognevia Food.com.