83 posts tagged Cooking
83 posts tagged Cooking
Tunafish may come in small cans, but the fish themselves are quite large. These tuna eyeballs help convey that fact. If you ever go shopping at a Japanese grocery store, you might encounter packages containing great big eyes staring right back at you.
"I was at the grocery store and I got the urge to eat something new. I looked around and I didn’t really see much until I found a food that could look back. It was only a hundred yen, which is less than a buck, so I figured I’d give it a whirl. It had a sticker on it that said that it should be cooked, but I didn’t really know how to cook it. I tried to find stuff online, but there aren’t a lot of English webpages devoted to eating fish eyes, so I just decided to boil it.
I didn’t use any flavoring so it just ended up smelling horribly fishy. There was a translucent, jelly-like ball inside that turned into a hard, white ball. It tasted a little like a hard-boiled egg does, so I’m guessing that it was mostly protein. It actually didn’t taste too bad.”
Visit Flee Alaska for more photos and Jesse’s complete description of his peculiar piscine feast.
Century Eggs, also known as preserved eggs, hundred-year eggs, thousand-year eggs, and millennium eggs, are a Chinese delicacy. They’re made by preserving fresh duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
"The process of “cooking” Century Eggs is believed to date back 600 years, when someone apparently found some old eggs preserved in a pool of slaked lime. Upon tasting them, he decided to produce some more, but this time with some added salt.
After the preservation is complete, the hull mixture and egg shell are removed to reveal the now dark-brown egg-white and a dark-green, creamy and pungent yolk. It’s the alkaline that raises the ph of the egg from 9 to 12 or more and gives it a strong smell of ammonia and sulfur.”
These strangely beautiful and unsettling eggs are eaten raw and used as ingredients in other Chinese recipes. Some people liken consuming them to eating stinky cheese - smelly but also delicious.
Visit Oddity Central for many more photos.
The next time you’re in Paris, if you get a hankering for something out of the ordinary, visit Le Festin nu (“The Naked Fest”), a bar and bistro in Montmartre where you can sit down to a meal of insect-based tapas. French chef Elie Daviron prepares the dishes, which include grasshoppers, worms, beetles, and scorpions.
Photos by Patrick Kovarik.
[via The Calgary Herald]
Last Saturday, Oct. 18th, David George Gordon, The Bug Chef and author of The Eat-a-Bug Cookbook, paid a visit to the Archie McPhee store for an afternoon cooking demonstration. Brave Seattleites were invited to take a taste-test and experience the flavours and textures of Chef Gordon’s creepy-crawly cuisine.
Grasshopper Kabobs were served along with “Niblets & Cricklets” (what Chef Gordon calls cups of crickets and corn), Sonoran Desert scorpions in Scorpion Scaloppini, and Deep Fried Tarantulas. The Bug Chef says that fried tarantula is one of his tastiest dishes. You just have to remember to singe off all their little hairs before battering and frying them.
So, who’s hungry?
Click here to watch a brief video of the event. The reactions on the faces of our customers as they eat the bug dishes are priceless.
It’s Creepy Treats Day on Geyser of Awesome!
Nick from DudeFoods (previously featured here) is a bacon wizard. Everything he’s made using bacon has made our mouths water and this latest creation is no exception. Behold the dainty, decadent glory of Bacon Weave S’mores. They’re like traditional s’mores with one meaty exception: Instead of graham crackers, the melted chocolate and marshmallow are sandwiched between two heavenly pieces of woven bacon strips.
"I made each square the exact same size as half of a Hershey’s Chocolate bar, which as you can see from the photos ended up being three pieces of bacon by two pieces of bacon. Since I didn’t need full slices of bacon for the squares either I was able to create two complete squares from just five pieces of bacon by cutting each one in half first.
Since the chocolate and marshmallow melt so easily that if you make these you’ll want to make sure that your bacon weave squares are completely cooked before you add the two final ingredients. After adding the chocolate and marshmallow it was just a quick 30 seconds in the microwave until my Bacon Weave S’mores were ready to eat!”
Visit DudeFoods to learn more about this sensational snack.
Miss Cakehead, managing director of the breathtakingly creative cake-making agency Cakehead Loves, just shared this awesome array of savoury food cakes. That’s right, despite what your eyes might be telling you, everything you see here is a sweet and tasty cake.
We’ve been making lot of fake savoury food cakes lately for our press pack / mail out clients with the wonderful Sarah King leading the charge and absolutely nailing the medium. She gets better and better and better – believe it or not these are all chocolate cake!!!
[via Miss Cakehead]
Cotton candy is so sweet and yummy that we’ve always happily eaten it without paying any attention to the fact that it usually looks like the end of a giant cotton swab. That has all changed since we first watched this hypnotic video in which a skilled street vendor in Ciqikou, Chongqing, China creates servings of spun sugar that look like enormous, colourful flowers.
Great big, fluffy flowers of sugary awesomeness.
[via That’s Nerdalicious!]