(June 26, 2016 at 4:05 am)Bella Morte Wrote:

(June 26, 2016 at 4:03 am)Expired Wrote: There's a cheese made of sheeps milk that gets maggots introduced into it at some point, I think it may be Italian cheese but I can't remember, anyhow it's basically maggot shit. some people remove the maggots before eating.

WHAT THE FUCK

I can't remember the name of it, hang on Google..

Casu marzu. Looks horrible.

(June 26, 2016 at 4:06 am)Expired Wrote:

(June 26, 2016 at 4:05 am)Bella Morte Wrote: WHAT THE FUCK

I can't remember the name of it, hang on Google..

Casu marzu, try some.

Zimern liked it. Did a segment on his show about it.

Supposedly, as long as the maggots are alive it's safe to eat.

Since I ate that incredibly strong Brazilian cheese* a few years ago, I've been a little more adventurous with cheese. I ain't touching casu marzu, but I can understand the appeal.


*any of you think you've had extra sharp cheddar, think again. You've never encountered anything remotely as sharp as that stuff. If the sharpness of cheddars you usually encounter run from 1 to 10, this stuff was easily a 60. I'm not exaggerating. I haven't found anything domestically in that gap from 11 to 59. Hell if I know what the secret is.

Maggots don't have to be alive to be safe to eat. They just have to be cooked.
I ate two bags of them in Vietnam.
But I ate at least six bags of deep fried grasshoppers in Thailand.
They're as good as chips. Cheap as chips too. :-)

I have a tin of locusts, a gift from a friend, who lives in Japan. I'm not planning on eating those until it's the last available source of protein left on Earth. Which it very well may be at some point.

The Great Wiki Wrote:Surströmming (pronounced [ˈsʉ̟ːˌʂʈrœmːɪŋ], Swedish for "sour herring") is fermented Baltic Sea herring that has been a staple of traditional northern Swedish cuisine since at least the 16th century.
Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). A fermentation process of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste.
When opened, the contents release a strong and sometimes overwhelming odour; the dish is ordinarily eaten outdoors. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even more so than similarly fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.

Ever tried it?

(June 26, 2016 at 6:05 am)Homeless Nutter Wrote: I have a tin of locusts, a gift from a friend, who lives in Japan. I'm not planning on eating those until it's the last available source of protein left on Earth. Which it very well may be at some point.

It's good to know that if there's ever an armageddon of Biblical proportion that we can just eat the locusts.

Has anybody eaten balut? (Don't click that link, they have pictures.)