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  • 14 Jan 2017
      1. Boshintang, Korea This supposedly health-giving Korean soup is made with spring onions, dandelions, a host of spices and one infamous ingredient: dog meat. Though you will struggle to find it on menus today, it’s still popular with the older generation and generally agreed to taste better than it smells.     2. Muktuk, Greenland A traditional Inuit meal of frozen whale skin and blubber, muktuk is normally served either raw or pickled. It looks a little bit like licorice allsorts and has several layers: the skin (which apparently tastes like hazelnuts), the fat (chewy) and the protective layer in between (even more chewy). Don’t eat if wearing dentures.   Photo Source: CutterLight   3. Casu marzu, Italy Known as “rotten cheese”, Sardinia’s casu marzu is made from Pecorino that has gone bad – really bad. The larvae of cheese flies (piophila casei) are added to the Pecorino, hatching inside, burrowing around and digesting the fats. The result is a weeping, tongue-burning delicacy that you can eat with or without the maggots.   Photo Source: FoodBible   4. Century egg, China Someone in ancient China did, lived to tell the tale and now it’s an established delicacy. The eggs (also known as hundred-year eggs or pidan) are covered in clay, ash and salt for months, by which time the yolk is dark green and stinks of sulphur.    Photo Source: aromacookery   5. Stargazey Pie, England A pie with fish that stare at the sky: Stargazey originates from the Cornish village of Mousehole in England, and is served on Tom Bawcock’s Eve (23rd December). According to legend, this heroic sixteenth-century sailor rowed out one December evening in high storms and returned with a catch big enough to feed the starving residents.   Photo Source: Peersy   6. Locusts, Israel Israelis have been eradicating the pests in a unique way: by eating them. Deep-fried and chocolate-covered locusts are apparently going down a storm.   Photo Source: The Times   7. White ant eggs soup, Laos One of the world’s more unusual soups, Gaeng Kai Mot Daeng combines a mixture of ant eggs and partial embryos from the white ant, plus a few baby ants to add sourness. If your stomach can handle it, the flavour is supposedly quite tasty: sharp and delicate, and a little like shrimp.   Photo Source: Backpacker Traveler   8. Crispy tarantulas, Cambodia These spiders were first eaten by Cambodians starving under the Khmer Rouge regime. Bizarrely, they became popular and are now served as a deep-fried snack throughout the country. Apparently they taste a bit like crab.   Photo Source: OMG   9. Balut, Philippines  This fertilised duck egg, with its partly developed embryo inside, is boiled alive and then eaten from the shell with salt, chilli and vinegar. You’re supposed to tap a hole in the top of the shell, sup the savoury liquid and then crunch down the rest of what’s inside – feathers, bones and all.    Photo Source: Kawaloing Pinoy   10. Escamoles, Mexico Escamoles are the larvae of a venomous ant species that lay their eggs deep down in the roots of agave or maguey plants in Mexico (so harvesting them is not a barrel of laughs). The larvae are said to have a consistency akin to cottage cheese and taste somewhat nutty; they’re normally eaten as the filling in a taco or omelette.   Photo Source: Couche Tard     Source: Roughguides    
    804   Posted by Artistter Team
  • 04 Oct 2016
    5 vegetables are packed into this grain-based burger. By Jake Cohen. Even devout meat eaters (like us) crave a veggie burger every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother’s recipe). A quick sear in the pan, and you’re left with a crisp veggie burger with a tender interior. This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you’re looking for about four cups total to ensure the burger mix comes together.     Ingredients For the Herb Mayo: ½ cup mayonnaise ¼ cup basil leaves ¼ cup parsley leaves 2 tablespoons chopped chives 1 tablespoon lemon juice Kosher salt and freshly ground black pepper, to taste For the Veggie Burgers: 2 cups water 1 cup quinoa ¼ cup olive oil, divided 1 cup shiitake mushrooms, minced 1 cup broccoli florets, minced ½ cup fresh corn kernels 2 carrots, coarsely grated 1 yellow onion, coarsely grated 1 cup matzo meal 2 teaspoons salt ½ teaspoon freshly ground black pepper 2 eggs For Assembly: 6 seeded brioche buns, toasted Herb mayo Veggie burgers Heirloom tomatoes, for garnish Sliced avocado, for garnish Microgreens, for garnish Directions 1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl. 2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. 3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool. 4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties. 5. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side. 6. To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
    413   Posted by Artistter Team
Culinary Arts 503 views 0 likes Oct 04, 2016
Migas Breakfast Tacos
Treat yourself to bacon, chorizo and eggs wrapped in warm tortillas.
by Jake Cohen.
Sure, avocado toast never goes out of fashion. But every now and then, it’s nice to spice things up, Tex-Mex-style. That's why we're calling in the big guns: breakfast tacos.

With today being National Taco Day, it’s only appropriate we start the celebration with the most important meal of the day. Warm flour tortillas hold chorizo and bacon scrambled eggs, then get topped with tomatoes, avocado and tortilla strips fried in bacon fat (yes, we went there and so should you). This year, skip the bulky breakfast burrito and make the perfect breakfast taco instead with the tips below.

The magic of migas. The main component of these tacos is the fried tortilla-scrambled egg mixture known as migas. In this version, we don't just fry up tortilla strips in oil, we cook chorizo in rendered bacon fat before using the vibrant red oil to crisp up the tortillas. This allows those crunchy strips to soak up all the flavor of the meat.

When frying the tortilla chips, you want to watch them carefully so they do not burn. Since there isn’t a ton of fat in the pan (as opposed to the typical deep-frying process), you want to keep the strips moving. Then, make sure you drop the heat to medium low once the eggs hit the pan, to cook slowly and get that perfect curd.

Tortillas, two ways. You may wonder why we use two types of tortillas in the recipe. The short answer: Why not? While soft flour tortillas are perfect for wrapping up the scrambled eggs and chorizo, corn tortillas are the only way to go when it comes to migas. Think of them as tiny tortilla chips that add the perfect crunch to tender scrambled eggs.

The flour tortillas should be fresh, but migas are the perfect way to use up old corn tortillas, which we like to keep in the freezer for moments like this. Just make sure they're completely thawed and dried before frying.

Say cheese. Some may say that adding cheese here is blasphemous. We politely disagree. Shredded Monterey Jack cheese adds the perfect sharp flavor to balance the richness of the bacon and chorizo. And if you still feel strongly about no cheese, omit it—our feelings won't be hurt.

Show topper. The finishing touch to these breakfast tacos is a marinated cherry tomato-and-avocado mixture. The tomatoes add a touch of acidity, and the avocado cools things off.

Now you’re ready to kick off National Taco Day with the best breakfast around. If you need another fix come lunchtime, we won’t judge.

½ cup cherry tomatoes, quartered

1 tablespoon lime juice

1 tablespoon olive oil

1 avocado, diced

1 garlic clove minced

Kosher salt and freshly ground black pepper, to taste

6 eggs

½ cup grated Monterey Jack cheese, plus more for garnish

2 tablespoons heavy cream

2 tablespoons chopped Hatch green chile

7 ounces (4 strips) thick-cut bacon

7 ounces (2 links) chorizo, casings removed

2 small corn tortillas, cut into 1½-by-¼-inch strips

8 small flour tortillas, warmed

Cilantro leaves, for garnish


1. In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.

2. In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.

3. In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.

4. To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.

5. Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.

6. On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.