I GAVE THEM A BRIGHT SMILE - THE FIRST SINCERE ONE I HAD FLASHED ALL DAY.
WARNING : STOMACH-CHURNING TREATS What may be a revolting meal for us may just be a mouthwatering treat for others. Such is the bizarre nature of the human tongue.
TUNA EYEBALLS, JAPAN This is a dish some in Japan eye, averse to wasting any part of the tuna they catch. It is cooked by boiling or steaming, then seasoning with garlic or soy sauce. Apparently, it tastes a little like squid, though we believe it is probably more wobbly in the mouth.
NORWAY, SMALAHOVE An exotic delicacy of Norway, Smalahove is boiled lamb’s head and is typically served with - moving the brain, followed by marinating the head with salt. It is then left to dry before boiling. As strange as it may sound, people who have steeled themselves to try this dish give it a thumbs-up.
HAKARL, ICELAND Hakarl, or fermented shark, is a dish that is prepared in a very unconventional manner. The grave. It is then covered with sand and stones and left underground for two to three months. After that duration, it is cut into strips and left to dry for several more months before serving. as I probably say, it is an acquired taste.
FRIED CREEPY-CRAWLIES, SOUTHEAST ASIA How about some deep-fried crispy creepy crawlies for a snack? They certainly don’t make the skin of some crawl and they are a usual sight in the late-night eateries of Southeast Asian coun- tries like Bangkok, Cambodia and Laos. It seems that fried cockroaches, fried crickets, fried earthworms and even fried spiders (not tarantula, we hope) are good sources of protein for the locals, and we think it is also an excellent way to get rid of pests.
[ By Shoba Nair ]
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