Want some fried Tarantula!?!?!?!?!?!??! :0


Random story. The other day my dad and I went shopping and on a whim we decided to stop and eat at this fancy restaurant. The specials for the day were crazy so we decided to try them. We both had conch soup and my dad got…kangaroo. When it came out he told me to try it. I did. Underneath all the guilt, all I could think was, “This tastes like (stereotypical) Australia!" It really did. It just tasted like the heat and the desert and the dried grass. So that’s the story of the day.

10 of the World’s Strangest Health Foods You Probably Haven’t Tried - Cultures around the world tend to eat foods that appear strange or even disgusting to most of the western world.  Many of these foods were cherished for their high nutrient density and are still eaten to this day.
1. Beef Brains

You don’t have to be a zombie to appreciate the nutritional value … (balut, bizzare food, cuisine, Eggs, goat, health foods, lamb, Liver, Meat, organ meats, strange food, tripe)


Balut is a popular street food from the Philippines and is generally centered around a living duck embryo that is boiled and then eaten out of the shell.  It is usually accompanied by hot sauce or vinegar and is considered a hearty snack due to it being high in protein.  The age of the duck embryo varies by taste but it is generally eaten around seventeen days old.  The chick inside is not old enough to have a beak, feathers, or bones so it retains a soft texture.  In some parts of Vietnam it is custom to wait up to 21 days until the chick starts developing bones, which turn soft when cooked.  For me this is the one bizarre food in my blog that I dont think I would have the guts to try. When I asked one of my Philippino friends about Balut he said he would eat it as long as it doesn’t have feathers.

Mustard Sugar

This bizarre food is not the usual strange food from a small ethnic center from halfway around the world.  This one comes from my good friend and roommate Josh Hillinger.  Josh has the strangest tastebuds around and takes pleasure in creating the most ridiculous flavor combinations around.  Many of his concoctions arise from being short on cash or bored with the usual accouterments.  The dish he is most famous for creating is what he has called the Tamale, but he is really playing it fast and loose with that term.  The Hillinger Tamale consists of a bag of Doritos crushed up, combined with a bag of instant ramen crushed up and then hot water is added.  While this may bee 300% of your daily sodium intake it only costs about 1.50 and will kill your appetite, not because you are full but out of disgust.  One of his other famous inventions is MSG margaritas made with a bag of pure MSG found at a local asian supermarket.  Mustard Sugar came from an outing with friends at a local restaurant and because we didn't get appetizers we had to satiate our apetites until the food arrived.  This concoction came about as a game to combine some of the weirder flavors of condiments on the table.  So there you go, bizarre most definitely, but food, maybe not so much.


Last year for my birthday I was looking for a new burrito spot with more than just the usual accouterments i.e. Super burritos and tacos.  I happend upon La Oaxaquena in the mission district.  Along with the usual favorites that a taqueria has this place had some unusual things on the menu including Venison Burritos, Cricket Tacos, and Tarantula Tostadas.  It seems that us here in the states get used to our protein coming from the usual source of chicken, pork or beef, but in the mountainous region of Oaxaca, where livestock is harder to maintain, protein must come from other places including insects.  Unfortunately I was too squeamish to try the tarantula, plus it wasn’t in season (because apparently there is a tarantula season), and I settled on the delicious Venison burrito.


This particular Bizarre food comes from Norway and Scandinavian tradition.  My first experience with Lutfisk was while listening to Garrison Keillor’s News from Lake Wobegon:

“Every advent we entered the purgatory of lutefisk, a repulsive gelatinous fishlike dish that tasted of soap and gave off an odor that would gag a goat. We did this in honor of Norwegian ancestors, much as if survivors of a famine might celebrate their deliverance by feasting on elm bark. I always felt the cold creeps as Advent approached, knowing that this dread delicacy would be put before me and I’d be told, ‘Just have a little.’ Eating a little was like vomiting a little, just as bad as a lot.”

Lutfisk is a cured fish that is made by using basic white fish and combining it with lye.  This cures the fish in  a way because the caustic nature of lye decreases the protein content in the fish and turns it into a gelatinous substance.  Originally it was created by combining fish with the lye found in ash.  Both the cold nature and the smell of the lye eroding the fish was also a deterrent to animals and to preserve the fish.  It is traditionally eaten by those of scandinavian and Norwegian heritage mainly in the Midwest and canada.  It is combined with many other small dishes such as rutabega, green pea soup or bacon and is rarely eaten alone.