by Allen J. Sheinman | July 08, 2011
The list


There's a reason good ole chicken is so popular. Let this list serve as a cautionary note the next time you want to get wildly creative with food at an event.

1. Jackfruit.
Found in tropical environs from Jamaica to Vietnam, this large yellow fruit has a prickly skin and a lumpy inside; the lumps actually are fleshy seed pods, said to cure ulcers and indigestion. Those who've tried it say it tastes...lumpy. Incidentally, the name of this item makes a fine family-friendly substitute for an obscenity, as in, "I don't give jackfruit about what you think!"
2. Scrapple. This dish uses all the leftover parts of a pig "except the oink," as the saying goes. Cook with a bit of cornmeal and you get an intriguingly grey mush. One account holds that scrapple originated in the backwoods of Pennsylvania, but it appears that no region wants to take official credit for it.
3. Surstromming. Gourmands in the Baltic nations enjoy this herring dish, in which the fish are fermented for a couple months, then sealed in tins, where they ferment for a few additional months. When you crack one open, the aroma is said to be strong enough to strip your freckles. True fact: Airlines will not allow the tins onboard, as they are prone to explode from changes in air pressure combined with the fermentation process.
4. Seaweed-flavored fries. This staple of Japanese McDonald's restaurants invites the ultimate fantasy: an All-Kelp Happy Meal.
5. Fried tarantulas. An old chef's maxim holds that anything will taste good if pan-fried in garlic and salt. This Cambodian dish, made precisely that way, puts the whole idea of chefs and maxims to the test. Those who have tried it say it tastes like crickets, if that helps.
6. Raw yak. That's how they like it in the Tibetan precincts of China, dipped in spicy wasabi and soy sauce. A good rule of thumb when preparing: If it's still yakking, it's too raw.
7. Salo. Leave it to the Ukraine to strip away all culinary pretentions and offer up plain old pig fat, served cold or hot, raw or cooked, fried or boiled. It's also sold in stores covered in chocolate, which some wags refer to as a Ukranian Snickers.
8. Canard à la Rouennaise. That's French for "duck in blood sauce," in which they take the leftover carcass from a roast duck, put it in a press and crush all the liquid out of it, which makes a very rich and bloody sauce for the duck. Personally, we’d be ready for a toilette.
9. Asparagus juice. In Taiwan, where it's all the rage, this quaff is great for washing down raw yak.
10. Haggis. This traditional Scottish dish is made from the minced heart, liver and lung of a sheep, mixed with onion, spices, oatmeal and stock, all boiled in a sheep's stomach for a few hours. After consuming a hearty portion, your digestive tract will be, as they say, "playing the bagpipe."

Source: Meetings & Conventions