《富比世》列出的十大噁心食品

第一篇原文網址: http://www.nownews.com/2011/08/07/91-2733526.htm

「世界上最噁心菜餚」　美雜誌再度點名皮蛋

廖貞嵐
2011年8月7日 16:00

皮蛋在西方人眼裡是惡魔煮的食物，現在再度被點名為「最噁心的菜餚」。(圖／取自CNN)

國際中心／綜合報導

繼美國CNN之前將皮蛋列入全球最噁的十大食物，引發台灣、大陸民眾抨擊後，美國知名財經雜誌《富比世》最近發表一篇「世界上最噁心的菜餚」文章，再度點名皮蛋，其他上榜還有燕窩、醉酒蝦等。

日前美國CNN的公民記者荷沃達將皮蛋列為最噁心的食物後，引發一陣風波及批評，後來不得不發信道歉以平息眾怒。不過，《富比世》的專欄作家傑夫‧貝爾科維奇並未因此而打退堂鼓，發表一篇「世界上最噁心的菜餚」，皮蛋又再度上榜。

他在文章中寫道，受到全球化的影響，越來越多的美國人開始接觸來自世界各地的陌生菜餚，這些菜餚在當地人的眼中是美食，卻讓外國人難以接受，甚至厭惡。

他稱，臭雞蛋、昆蟲的幼蟲、經過貓消化道的豆子，這都是一些「極端烹飪美食」，挑戰著西方人的「美食概念」，例如皮蛋要包覆在泥土中長達數個月，直至其變成灰色、綠色或是褐色；而燕窩則猶如「鼻涕一樣的口感」；醉酒蝦利用強烈的酒精刺激活蝦，「吃的時候似乎還能感受到蝦子的跳動」。

傑夫‧貝爾科維奇在文中寫道：「當你有培根生菜和番茄三明治時，為何要逼迫自己吃這些令人想吐的東西？」



《富比世》列出的十大噁心食品

1.乳酒：用馬奶發酵而成，在中亞大草原地區很受歡迎。
2.冰島幹鯊：將鯊魚肉發酵後切成小片，但鯊魚肉味很難聞。
3.蛇酒：亞洲很多人相信通過喝蛇酒能夠增強體質。
4.巴盧特：清晰可見未成形的鴨子，這是菲律賓當地美食（煮毛蛋）。
5.貓屎咖啡：咖啡豆經過印尼果子狸消化後排出，用這個做成咖啡。
6.醉酒蝦：通過強烈酒精的刺激，「蝦」能「活靈活現」地展現在你的面前。
7.燕窩：雨燕的鳥巢非常昂貴，每公斤高達1萬美元，而用燕窩做成的湯也味道獨特。
8.皮蛋：把雞蛋用黏土、灰、石灰和鹽醃製數周而成。
9.Casu Marzu：這種羊奶酪含有活的蠅蛆。
10.Smalahove：把羊頭當做桌上佳餚。

CNN點名「亞洲怪美食」　皮蛋吃起來像是惡魔煮的！

隨著各地風土民情不同，心目中的極品美味，看在別人眼裡卻成為「做壞的食物」；美國CNN新聞網近日整理公民記者(iReporter)的報導，票選出全球最噁的食物，除了樹蟲、青蛙外，竟連台灣人熱愛的涼拌小菜「皮蛋」也上榜！

皮蛋(Century eggs)
根據CNN報導，皮蛋在中式料理中，常做成飯前開胃菜，或煮在粥內；但如果得知它的製作方法，是將鴨蛋包覆在泥土中長達數個月，恐怕就沒那麼開胃了。公民記者荷沃達(Danny Holwerda)說，4月時在亞洲市集內買了一些皮蛋，它嘗起來非常恐怖，「就像是魔鬼煮蛋給我吃」！

樹蟲(Tamilok)，菲律賓
樹蟲是在菲律賓巴拉望(Palawan)的經典菜餚，據公民記者達克拉尼爾(Sherbien Dacalanio)介紹，牠的味道與牡蠣類似。在食用樹蟲之前，須先用萊姆、醋、鹽等佐料調味，口感才不會太古怪；此外，在吞下樹蟲時切勿咬到牠們的頭，因為它們像是小石子一樣硬。


發酵餅「天貝」(Tempeh)，印尼
「天貝」是種發酵的豆類製品，常為製作豆腐時的副產品，在印尼會將它油炸，當成薯片來吃；不過「天貝」只有黃豆的味道，略帶苦澀且鬆脆，因此有時會裹著內臟增添風味。

狗肉(Dog meat)，韓國
狗肉是韓國人愛吃的食物，每年夏天還特別舉辦「狗肉節」(因無人提供場地，今年已取消)。公民記者法蘭斯傑尼(Melvin Francisquini)表示，狗肉質地堅韌，與牛肉類似，雖然狗胃有些黏滑，但狗肉湯卻是相當美味。

炒狼蛛(Fried tarantula)，柬埔寨
據傳，柬埔寨在接受共產統治時，受到飢餓與絕望侵襲，於是從1970年代開始，以油炸狼蛛果腹，現在已漸漸成為地方小吃。

炒蟬(Stir-fried cicadas)，泰國
在泰國清邁(Chaing Mai)，無論是路邊或叢林內的木屋中，都可見到炒蟬料理；據了解，泰國只有在節慶場合，才會屠宰大型動物，平時就靠昆蟲補充蛋白質。至於炒蟬吃起來的感覺，公民記者認為有點像是「帶小腳的牛排」。

炸青蛙(Fried frog)，菲律賓
炸青蛙是菲律賓班巴加省(Pampanga)的特有美食，吃過樹蟲的公民記者達克拉尼爾說，青蛙的肉質與色澤與雞肉完全一樣。





第二篇原文網址: http://blogs.forbes.com/jeffbercovici/2011/08/05/the-worlds-most-disgusting-delicacies/


The World’s Most Disgusting Delicacies
Aug. 5 2011 - 11:21 am

By JEFF BERCOVICI


The word “globalization” conjures images of golden arches and green mermaids, symbols that promise the same oh-so-familiar flavors whether you’re in Delhi or Delaware. But there’s another side to globalization. As trade, tourism and technology shrink the planet, more Americans are being exposed to radically unfamiliar dishes from around the globe. And while these dishes — which even homebodies can experience thanks to an explosion of shows like Food Network’s “Extreme Cuisine” and Travel Channel’s “Bizarre Foods” — may be highly prized in their homelands, to the untutored eater they are often, in a word, repulsive.

Rotten eggs. Insect larvae. Beans that have passed through a cat’s digestive tract. These are a few of the things that extreme culinary novelty-seekers choke down in their quest to sample all the delicacies the world has to offer. For writer Laura Leu, the low point was balut, a Filipino dish that consists of a fertilized duck egg. “That one was not enjoyable,” recalls Leu, who co-writes a blog called Navigeaters about her gustatory explorations. “It had bones. It had feathers. The yolk was bloody. I gagged very hard.”

Why force yourself to consume something that makes you want to vomit when you could be savoring a nice BLT? “I’m of the belief that you should try anything once,” says Leu. “I have a food bucket list, and I want to be able to tick off as many boxes as I can.” On top of that, she adds, there’s “a little bit of culinary one-upmanship”: hearing someone else talk about eating something exotic and disgusting makes her want to top it.

Fortunately, there’s no shortage of nausea-inducing foods to say you tried. Some are universally acknowledged, even in their native lands, to be acquired tastes. For instance, there’s hakarl, an Icelandic savory made from shark meat. Like many of the most palate-challenging delicacies, it gets its distinctive flavor (think rotten fish meets stinky cheese) from aggressive fermentation, which takes place during the six weeks or more the shark carcass spends buried underground.

On the other hand, some extreme delicacies sound vile but offer tastes that even a McDonalds-habituated Westerner might find pleasing. Escamoles, a Mexican dish consisting of ant larvae dug up from the roots of an agave plant, have a buttery, nutty flavor that’s earned them the nickname “Mexican caviar.” Though they can be hard to come by north of the border, the same can’t be said for kopi luwak, an Indonesian coffee made from coffee cherries eaten and then excreted by a civet cat. You can get a cup of it at Porto Rico in New York’s West Village, where it will cost you $30.

As a general rule of thumb, the further you travel from Western Europe and North America, the more the delicacies challenge Western notions of what’s delicious, or even edible. China is where you’ll find the century egg, an egg preserved for months until it turns grey, green and/or brown. It’s where you’ll find birds’ nest soup, made from the nests of the cave swift, whose saliva gives the dish its distinctive snot-like mouthfeel. And it’s where you’ll find drunken shrimp, prepared by tossing live crustaceans into strong alcohol and eating them while they’re still wriggling. “That one didn’t taste bad,” says Leu, “but it made my soul feel bad.”


But even countries whose cuisine is known for its bland, broad appeal have their hard-to-stomach surprises. Italy, home to pasta and paninis, is also home to casu marzu, a Sardinian sheep’s-milk cheese made by allowing flies to lay their eggs in it. When the maggots hatch, they eat and excrete the cheese, softening it and enhancing its flavor. Some people remove the maggots before eating; some don’t.

Wriggling fly larvae may not put most people in the mood for romance, but casu marzu is reputed to heighten libido, according to local folklore. That’s not surprising, says Leu. “It does seem that the grossest dishes are the aphrodisiacs,” she says. “Maybe that’s the only way you can get people to eat them.” If you’re prone to queasiness but still want to sample some of the world’s more exotic menu items, Leu has some advice for you: stick to the fried stuff. “I think you could probably take any gross food and fry it and it would be good.”