#Bizarre foods scapple tv
The late TV chef Anthony Bourdain, who travelled extensively throughout the world sampling local cuisine for his Travel Channel show No Reservations, described Hákarl as “the single worst, most disgusting and terrible tasting thing” he has ever eaten!Ī few year ago I tried it for myself when I visited the Shark Museum on the Snæfellsnes Peninsula. Hákarl has an extremely strong ammonia-rich smell to it, however the smell is described as being much stronger than the taste, which has been described as sweet, nutty and surprisingly nice or like the taste of death!
#Bizarre foods scapple skin
The skin of the Hákarl is extremely sharp when drying, and in the old days was used as sandpaper. Once removed from the sand, the Hákarl is hung up to dry for several months, in which it ages, the uremic acid evaporates leaving it non-toxic, and the meat shrinks.
The meat of the shark when fresh is actually poisonous due to its high content of urea and trimethylamine oxide! Hákarl is traditionally prepared by first gutting and beheading a Greenlandic or Basking shark, and then placed in a shallow hole in gravelly sand, filled up and then left for 6-12 weeks. When cool, slice it dredge in a little corn starch and fry in a half inch of oil or deep fry.Hákarl (which is Icelandic for shark) is a food from Iceland consisting of fermented and dried Greenlandic shark which is produced intentionally 3-hours away from Reykjavik because the smell is so bad! Some people say you have to weight the top while it cools. It is done when a wooden spoon will stand up on its own in the cooking mixture. Then put the corn meal and chopped meats into the stock with the spices and herbs and simmer it stirring it constantly so it wont stick. Be careful not to turn the meat into a paste or dough. Put the meats in a food processor and pulse them till they are chopped fine. Strain the meat and tongues out of the stock and set it to simmer on the stove.
Place in the pork meat and tongues and simmer for another two hours. Then remove the bones and feet and set aside. Simmer for a couple of hours till the neck bones and feet break easily at the joints. In a large stock pot boil the water and add the pigs feet neck bones and chopped onion. If you have a pressure cooker this can go really fast. It makes about a loaf pan or two of the mush.ġ lb pork meat (preferably on the dark side) If you have ever made polenta it is kinda the same thing with pork meat and stock. Its tweeked a little so you dont have to boil a pigs head and balls. I got it from an Amish guy at the Reading Terminal Market. The first time I has it was in Philly last year and I still can't get enough of it!!!
No wonder I had to lose weight when I got here! That's a tie between it and homemade biscuits and pan gravy for the greatest tasting breakfast in my house. Yup, scrapple sammich with an english muffin (homemade too) with two eggs over easy on the plate beside the sammy. Know what? You could smoke it after you let it sit in the pan overnight in the fridge to form, might have to wrap it in a frogmat to keep it together though. Folks see stuff on bizarre foods and most of the time you would think it tastes real stout or nasty. The thing is you have to dust it in flour before you fry it or it does not really get a crust and kinda falls apart if you are not careful. I use the recipe from the diners drives and dives book (that was the episode where Gene Hackman was in the diner). I have a brick of the stuff in the freezer at the house right now. I make it at home, it's not quite as fatty and I know where the parts came from that went into it.
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