[HN Gopher] Casu Martzu ___________________________________________________________________ Casu Martzu Author : nojs Score : 156 points Date : 2021-06-19 13:24 UTC (9 hours ago) (HTM) web link (en.wikipedia.org) (TXT) w3m dump (en.wikipedia.org) | andrewmcwatters wrote: | "Illegal cheese" sounds really cool, but then you read this and | it's just really nasty. | Lucasoato wrote: | I'm so lucky that society hasn't decayed enough to wipe out this | cultural and culinary masterpiece. | always_left wrote: | Another bit about this cheese is that the maggots are large | enough that they can also sometimes leap onto your face when you | lean for a bite | streamofdigits wrote: | you may not like it now, but a future you will be craving it | https://www.nia.nih.gov/health/smell-and-taste | isoprophlex wrote: | Another interesting forbidden food: Tempeh Bongkrek[1], tempeh | fermented with coconut which creates the wonderfully named | respiratory toxin "bongkrekic acid". | | https://en.m.wikipedia.org/wiki/Tempeh#Tempe_bongkrek | perihelions wrote: | _" Fatalities from contaminated tempeh bongkrek were once | common in the area where it was produced.[42] Thus, its sale is | now prohibited by the law; clandestine manufacture continues, | however, due to the popular flavor."_ | | Remarkable. It joins fugu on a very short list of "things that | are lethally poisonous, but also food". | | Wikipedia even has a category for this! | | https://en.wikipedia.org/wiki/Category:Potentially_dangerous... | ("Category:Potentially_dangerous_food") | | Casu Martzu, tempeh bongkrek, fugu are all on there. But I | think it's missing a couple interesting ones: raw cassava root | (glycosides that are metabolized to cyanide) and rhubarb | (oxalic acid (which is also the toxic metabolic product of | ethylene glycol, the antifreeze fluid)). | | https://en.wikipedia.org/wiki/Cassava#Potential_toxicity | | https://en.wikipedia.org/wiki/Rhubarb#Oxalic_acid | | https://en.wikipedia.org/wiki/Oxalic_acid#Occurrence_in_food... | (several other obscure foods) | kkotak wrote: | Why? | Kivutar wrote: | We have this where I come from (Corsica) and it's not so bad. You | have to drink wine when eating this, like stroooong red wine. | | Note that even if it's a traditional dish here, only a minority | of people are OK to give it a try. Often to impress other people | around the table. | | My grandmother used to prepare it. It's quite simple to make. Put | the right kind of cheese in a pot, cover it with a green cabage | leaf, cover and wait for a week. | capableweb wrote: | > Some who eat the cheese prefer not to ingest the maggots. | Those who do not wish to eat them place the cheese in a sealed | paper bag. The maggots, starved for oxygen, writhe and jump in | the bag, creating a "pitter-patter" sound. When the sounds | subside, the maggots are dead and the cheese can be eaten. | | Sounds like there is less protein rich ways of eating the | cheese as well. | thaumasiotes wrote: | > Sounds like there is less protein rich ways of eating the | cheese as well. | | You know cheese is mostly protein, right? If you took out the | protein, it would be butter, not cheese. | thaumasiotes wrote: | > it's not so bad. | | > You have to drink wine when eating this, like stroooong red | wine. | | You know, I don't generally associate "you'd have to be dead | drunk to eat this" with "it's not so bad". | capableweb wrote: | I don't think previous commenter was thinking about the | promille of the wine but rather referring to a strong | flavour, in order to mask the taste/feeling of eating | maggots. | brazzy wrote: | Same thing on a different level, inspires just as little | confidence in the statement that it's "not so bad". | madengr wrote: | I wonder how it tastes when spread on Kiviak (fermented birds in | a seal skin bag)? | [deleted] | CyberRabbi wrote: | What was interesting to me was the claim of pseudomyiasis from | ingestion. I can't imagine the maggots would live very long or | even necessarily be in the digestive system very long even if | they did live, so it doesn't seem like a severe or dangerous | condition. What am I missing? | vkk8 wrote: | I was wondering about this too. The article also says that the | maggots can be killed by suffocating them in a paper bag. | Wouldn't the gut also suffocate them? | | I desperately need to know this, because if I ever travel to | Sardinia I will definitely try this unless there's a chance of | getting infested by flesh eating maggots. | corty wrote: | Your stomach will contain some nitrogen/oxygen swallowed | while eating and some carbon dioxide from carbonated drinks | (both of which is what will make you burp if the pressure | gets too high). Same (to a lesser degree) for your | intestines. However, the nitrogen/oxygen atmosphere will be | gradually mixed with methane and traces of other stuff when | traveling further down the digestive system, and loose | oxygen. Some insect larvae are also capable of breathing from | a bubble of air clinging to their behind if they are immersed | in fluid. But I think the risk of any larvae surviving for | long in your stomach will be low. | | What you can do to make sure they die: Schnaps will cause | more stomach acid to be released. And as always, chew | properly. | [deleted] | dariosalvi78 wrote: | I had it from someone I know who produces it in Sardegna and I | can only say that it's amazing. I couldn't stop eating it. | zzzbra wrote: | no idea why this isn't more popular. | throwaway29303 wrote: | It's because it's a cheese that bugs people off. | hn_throwaway_99 wrote: | I always wonder how disgusting foods like this come in to being. | I have to believe it's primarily kids daring each other. My other | favorite example is Korean Hongeo-hoe, fermented skate, which has | been described as "like licking a urinal." My, sounds delish!! | yongjik wrote: | Eh, as a Korean I've eaten Hongeo hoe ("raw skate") - while it | has a distinct flavor of ammonia, it's nothing to write home | about. (I dunno, maybe the authentic ones sold at the region | may have stronger taste.) There are stuff I'd be much more | reluctant to try, like boiled silkworm pupae[1]. | | Maybe it helps that I never licked a urinal, so I have no idea | what a urinal tastes like. | | [1] https://en.wikipedia.org/wiki/Beondegi | pydry wrote: | It's probably an ancient survival mechanism. If you eat the | food nobody else wants you have better chances of survival. | | That's how "acquired tastes" develop physiologically and | culture takes care of passing it down the generations. | wantoncl wrote: | Wonder if it's for the same reasons as this: | | https://en.wikipedia.org/wiki/H%C3%A1karl | peoplefromibiza wrote: | this is actually not as disgusting as it looks. | | Most of the food we eat have come to be through centuries of | iterations to make it better tasting, safer, easier to | preserve, etc. or simply edible. | | For example olives taste really bad in nature, to make them | tasty there are different ways, including immerse them in a | solution of water and caustic soda or water and burnt lime, | which are highly toxic substances. | | I can't even wrap my head around how someone thought it was a | good idea, but however the procedure was invented, it worked | and we can now experience the amazing taste of sweet olives. | | Or think about meat hanging (dry aging) where meat is aged for | weeks before being eaten. | tyingq wrote: | I'm repulsed by durian. It smells like a dumpster on a hot day | to me. But apparently people really do like it, versus just | eating it as some sort of social signal. Maybe it's like the | cilantro thing where some people are genetically prone to think | it tastes like soap? | TedDoesntTalk wrote: | I'd never heard of cilantro tasting like soap. Had to look | that up: | | https://www.britannica.com/story/why-does-cilantro-taste- | lik... | | Thanks for teaching me something new. | anyfoo wrote: | Interesting, I quite like Durian. I think it smells like a | gas leak (which isn't per se "disgusting"), but tastes pretty | good. | mishac wrote: | I was under the impression gas leaks are supposed to be | foul smelling, since the gas itself doesn't have an odor, | and they add a foul-smelling additive for safety purposes. | sdeframond wrote: | Oh my I looooove durian! To the point that it is difficult | for me to understand why one wouldn't like it. | | But many people don't like it indeed, so I must accept this | as a fact. | tyingq wrote: | It really does smell like rotting meat to me, and smell is | very intertwined with taste for me. Though I do like some | pungent things, like sardines. I can't explain it either | -\\_(tsu)_/-. | dheera wrote: | I grew up in Southeast Asia and durian never smelled bad to | me. Pungent and strong, yes, but not bad. It definitely does | not remind me of a dumpster. | MisterBastahrd wrote: | To me it tastes nice and creamy, with hints of rotten onion | on a hot day. | AnotherGoodName wrote: | I've always suspected my periodic craving for Vegemite is | simply due to salt deficiency. Those that didn't grow up with | Vegemite tend to find it disgusting but a craving for Vegemite | is a well known thing in Australia where you can sweat out huge | quantities of salt on a typical summers day. | | These weird foods probably have concentrations of various | things that you simply won't see in anywhere else. Salt | appetite is a proven and understood phenomenon but i bet | there's similar things going on in all of these foods. You try | it once and probably don't like it then and there and then one | day your brain brings up the memory of that food and tells you | to go eat it again. | wyager wrote: | Probably desperation. Someone left a cheese around too long and | didn't have anything else to eat. Cheese itself is pretty gross | as a concept, at least until you get enough experience | cultivating the right kinds of fungus. | thaumasiotes wrote: | > Cheese itself is pretty gross as a concept, at least until | you get enough experience cultivating the right kinds of | fungus. | | A basic cheese doesn't involve any fungus...? | C-x_C-f wrote: | Many cheeses contains fungi like Penicillium [1], think | blue cheese etc. | | [1] https://en.wikipedia.org/wiki/Penicillium | wyager wrote: | Huh you're right, I guess the acidification is usually | bacterial. Same story though. | masklinn wrote: | > I always wonder how disgusting foods like this come in to | being. | | The answers tends to be either finding a way to eat the | inedible (because there are times where calories > no calories | regardless of the source of calories), or finding a way to | conserve it somewhat / somehow. Even ignoring its use in | creating alcohol from sugars, fermentation can do both | (separately or at the same time) and more. | | Often these become typical delicacies (the flavors can be | intriguing or interesting, or "interesting" in the case of some | like Hakarl and possibly the Hongeo-hoe you're talking about). | | For Casu marzu, it's probably either finding a way to control | spoliation such that the result is still edible, though it's | also possible that uncontrolled spoliation simply resulted in | something those adventurous (or desperate) enough to try eating | it took a liking to. | | I'd expect the latter to be the story here: hard cheeses like | Pecorino keep a while until they're "open" and you start eating | them, and it's not a huge cheese (I believe pecorino wheels are | under 2kg, we're not talking the 30+ wheels of a parmesan or | comte). | | Or maybe sardinia regularly has conditions where the cheese | can't be kept and so a controlled decomposition was superior to | just losing the cheese. | HeyLaughingBoy wrote: | > there are times where calories > no calories regardless of | the source | | I have a friend who was in a forced-labor camp and this | pretty much sums it up. I recall him describing that the | "meat" they were given was usually so rotten than the only | way they could stomach it was to basically cover it in chili | peppers to mask the taste and smell. But it kept them alive. | thaumasiotes wrote: | https://satwcomic.com/icelandic-cookbook | dheera wrote: | Some videos about it: | | https://www.youtube.com/watch?v=Y8F-0Ogp4fU | | https://www.youtube.com/watch?v=DPzWZzwdaoM | | https://www.youtube.com/watch?v=6vScPvwAq7M | ctur wrote: | Nope nope nope. Not for me. | | This cheese is illegal for a reason! | geocrasher wrote: | a traditional Sardinian sheep milk cheese that contains live | insect larvae (maggots). | | Nope Nope Nope Nope. Whole lotta Nope. | karatinversion wrote: | > Because the larvae in the cheese can launch themselves for | distances up to 15 centimetres (6 in) when disturbed,[4][11] | diners hold their hands above the sandwich to prevent the | maggots from leaping. | | Noooooope nope nope nope nope. | nneonneo wrote: | > According to some food scientists, it is possible for the | larvae to survive the stomach acid and remain in the | intestine, leading to a condition called pseudomyiasis. There | have been documented cases of pseudomyiasis with P. | casei.[13][14] | | Noooooooooooooope nope nope nope. | SkyMarshal wrote: | There are some things that no matter how good they may taste, | I just don't need to eat and it won't improve my life in any | measurable way. | | As a wise man once said: _"Casu Martzu may taste like pumpkin | pie, but I 'd never know 'cause I wouldn't eat the filthy | motherf*_er."* | HeyLaughingBoy wrote: | Funny how tastes are. I think pumpkin pie is nasty. | trhway wrote: | giving the climate change contribution from meat production, | population growth, etc. i think our future diet here on Earth | will look more like this Klingon reminding cheese. And insects | and maggots are probably the most suitable way to farm protein on | space stations/colonies. | | It is interesting though why we, humans, haven't got to regularly | eat the insects, snails, frogs, etc. (except for a few cuisines) | - i mean until the 2nd half of the 20th century the malnutrition | was very widespread, and so you'd expect that all the possible | cheapest ways of food production would have been utilized. I | wonder are there any hidden aspects which would naturally select | out people/communities who would go that way in any substantial | ways (say high risk of mistakes leading to poisoning? though we | do eat mushrooms and fish then why not say frogs? the frogs for | example were eaten only during famines in Russia, yet not in | normal times). | SMAAART wrote: | > Because of European Union food hygiene-health regulations, the | cheese has been outlawed, and offenders face heavy fines.[12] | However, some Sardinians organized themselves in order to make | casu martzu available on the black market, where it may be sold | for double the price of an ordinary block of pecorino | cheese.[10][8] As of 2019, the illegal production of this cheese | was estimated as 100 tonnes (98 long tons; 110 short tons) per | year, worth 2-3 mEUR.[15] | funebre wrote: | My 2nd favourite cheese. For those concerned about the maggots, | they are born in cheese, eat cheese and shit cheese all their | life as maggots, they are basically living cheese :) | riffraff wrote: | I have to ask, what is the first? I'd be disappointed if it's | just pecorino sardo, tho I like that :) | funebre wrote: | Replied above. In general I love strong, flavourful cheeses. | davidw wrote: | Different bit of Italy, but have you ever had Puzzone di | Moena? Lives up to its name, which, for the non Italian | speakers, translates to the "Big stinker from Moena", | roughly. | funebre wrote: | Just once, loved it! | huhtenberg wrote: | Limburger probably. | dheera wrote: | So basically ... you are eating maggot shit ... delicious | lr4444lr wrote: | I'm afraid to ask what your #1 favorite is. | funebre wrote: | It is "Su Caggiu", probably one of the first cheeses | discovered. | | Here is an (italian) article about it https://www.onaf.it/ind | ex.php?c=index&a=schedaformaggio&id=3... | | Google Translate version: https://translate.google.com/transl | ate?sl=it&tl=en&u=https:/... | C-x_C-f wrote: | From what little I know of Sardinian, I'm guessing _su | caggiu_ simply means _the cheese_? | peoplefromibiza wrote: | no, it's the Sardinian dialect for the Italian word | caglio (rennet) | funebre wrote: | No, but you got the article right. _Caggiu_ means | _rennet_ or _curd_ the substance that is used to | transform milk into cheese, _cheese_ translates as _casu_ | as in _casu marzu_ (that could be translated as _spoiled | cheese_ ). | always_left wrote: | American cheese? | codeulike wrote: | Reminds me of the 1903 film 'Cheese Mites', one of the first | films to be censored because Cheesemakers were concerned that it | would put people off of their cheese. | | The original film: https://www.youtube.com/watch?v=wR2DystgByQ | | Warning: It might actually put you off cheese | | source: https://www.mentalfloss.com/article/20570/cheese-mites- | how-c... | wanda wrote: | Because the larvae in the cheese can launch themselves | for distances up to 15 centimetres (6 in) when | disturbed, diners hold their hands above the | sandwich to prevent the maggots from leaping. | lvass wrote: | It's a feature. | joe-collins wrote: | It is unquestionably a bug. | stephc_int13 wrote: | Sometimes, when a dish is local and doesn't travel, those locals | have got to ask themselves why it's not traveling. --Richard | Ayoade | Udik wrote: | This actually travels. By itself. | simtel20 wrote: | Up to 15 cm, if I read that article correctly. But not all of | it. | Udik wrote: | If you wait long enough, it just flies away. | oDot wrote: | Video source: https://www.youtube.com/watch?v=_EvZNTvPR8Q | | Context from 8:40 | davidw wrote: | I once did some not very serious google-based statistics to | look at the number of immigrants vs the number of restaurants | of that type. I used Italy, where I lived at the time, because | it was easy to get the immigration stats and because most | immigration is pretty recent. There are, for instance, a lot of | Filipinos living and working in Italy, but not many | restaurants. There are a ton of "Japanese" restaurants, but not | very many immigrants. | contriban wrote: | You used the perfect example. Filipino cuisine is not popular | anywhere in the world even if Filipinos emigrate in large | numbers. Is it possible that more Chinese people emigrated | and opened shops whereas most Filipinos worked as employees | or nurses? Could that have been the reason why? Maybe | Filipino food doesn't look as good as, say, Thai? Vietnamese? | Japanese especially? | | I'm looking for answers. | bpicolo wrote: | Can find plenty in NYC (and it's all fantastic). Many foods | get more widespread as consequence of being hip for a time. | Hasn't had its hip movement yet? | bombcar wrote: | Popular versions of food may not be more than "inspired" by | the original localities dishes. | | I also wonder if it has to do with segregation when | arriving - if the Chinese on the railroad had to cook their | own food it would be different than if they just ate | whatever everyone else was eating. | vnorilo wrote: | I believe Thailand has methodically promoted its cuisine | abroad as a way to garner cultural soft power. I, for one, | do not mind in the least! Welcome our new larb moo | overlords. | Wistar wrote: | A bit of a tangent but... well... interesting. | | "Thailand, to combat bad Thai food around the world, | creates robot 'e-delicious' tasting machine" | | https://www.extremetech.com/extreme/191047-thailand-to- | comba... | gregsadetsky wrote: | Interesting article on the topic of Thailand's culinary | diplomacy: | | https://www.vice.com/en/article/paxadz/the-surprising- | reason... | Bayart wrote: | Here in France we have a lot of "Chinese" or more generically | "Asian" restaurants. They're all Vietnamese ! I guess Vietnam | wasn't a particularly exotic or dreamy location after having | been a colony for a century, and then the two Indochina wars. | | Similarly, I've never heard of an Algerian restaurant. But | Moroccan or Lebanese ones are quite common (and the | relationships of France with Morocco and Lebanon much better | and less contentious). | mc32 wrote: | Some reality TV-host recently got in some controversy for using | unusual food like these for effect. | | Personally, I don't care if people don't like a food or poke | fun at a dish I'm familiar with. But some people get sensitive | about cuisine even if they themselves don't like those dishes | because they take it as a personal affront. | stephc_int13 wrote: | As a typical French, happily eating snails, frogs and strong | cheese, I find it a bit silly to take offence. | porlune wrote: | do you have any advice on eating snails? | adwi wrote: | Don't think about it. | RBerenguel wrote: | You could also try in Catalonia, it's also a local dish | (there are several preparations). Personally I don't | particularly like the taste of snails themselves, but I | don't think they are gross. It's just like "ground clams" | in a way. | overkalix wrote: | Coincidentally enough, "qui menja caragols per Sant Joan, | te diners tot l'any". | | Translation: if you snails on Saint John's Eve (June | 23rd), you'll have money all year. | fishmaster wrote: | Yes: don't. | boulos wrote: | Think of them like oysters or mussels. Snail is often | prepared with lots of garlic, pesto, or cheese-ish | things. The south of France styles are pretty easily | taken, since there's more garlic than snail :). | stephc_int13 wrote: | Yes, go to a good restaurant, the proper recipe is taking | forever (days). | contriban wrote: | Eat them in southern Italy. They're cheaper and you can | actually eat more than 5 in a sitting. They vary from 1cm | to 2.5cm in size, and you can have a dishful of them. | | My grandma used to cook them in the summer with tomatoes | and onions in a little clear soup. | | In Apulia you might find Municeddhe, which are just | cooked with oil and butter and maybe herbs (as far as I | know). They're amazing. | huhtenberg wrote: | In garlic butter sauce with white bread to soak it in. | Very tasty. Snails are chicken taste-wise, and texture- | wise - not that much different from the chewier bits that | you can fish out from a bowl of Boston clam chowder. | peoplefromibiza wrote: | The reason in this case is that casu martzu can only be made in | Sardinia and it's almost impossible to preserve the maggots | alive if enclosed in a container for distant transport. | gambiting wrote: | I've seen it in Sweden in Malmo at the Disgusting Food | Museum(really worth vising btw!) - it had live maggots in and | everything. Apparently it's not allowed to be sold there at | all though. They also had other food items which they got for | the museum but which aren't allowed for sale in the EU - like | the Brazilian fried guinea pigs. | peoplefromibiza wrote: | I visit Sardinia almost every year since I was a teenager, | and I've eaten casu martzu many times. Once you get past | the maggots (which I hate) it's actually a very good | pecorino cheese (my favourite is Roman pecorino cheese, but | being from Rome I am biased) | | It's illegal because it is considered potentially | dangerous, but its dangerousness has never been proved, of | course it's safer to simply prohibit it, it's quite popular | in Sardinia, but not many even on the island eat it and in | Sardinia people keep making it anyway, so I think it was | the right decision. | | Someone feeling sick after eating it in France would be | very bad PR for such a small, local, traditional food. | | I know of people that went to Sardinia only to taste it, | exporting it doesn't make much sense both economically and | beaurocracy wise. | gpderetta wrote: | As someone born and raised in Sardinia I have never eaten | it and I hope I never will ( but other Sardinian chesses | are quite good indeed). Of all my friends, I think only | one has ever eaten it, mostly as a dare. | | Sometimes I think they keep making it just for the | tourists. | gambiting wrote: | What is it with Sardinia and weird cheeses btw? Su Callu | is another one that I don't really have any interest in | trying, at least this description makes it sound.... | _super_ unappealing. | | https://adobe.ly/3gGu56r | hcarvalhoalves wrote: | > like the Brazilian fried guinea pigs. | | It should be Peruvian. I'm Brazilian and never heard about | this dish here. | gambiting wrote: | You're absolutely correct, my bad. | Hallucinaut wrote: | I didn't realize they weren't for sale in the EU. I've | had cuy before in Cuzco and whilst it was mentally | distinct enough from a rat not to be too mentally | challenging to eat, the heads look horrific with | elongated rodent teeth in a perpetual scream. | | It wouldn't be anywhere near my top list of disgusting | foods though | gambiting wrote: | So the cool thing about the Disgusting Food Museum was | that it really tries to show that the whole idea of | "disgusting" depends on the culture. They had some | American foods like Twinkies on display - they are | literally nothing but sugar and preservatives, in some | way it is "disgusting" when looked at logically. | | I took some pictures, if you want to have a look: | | https://adobe.ly/35AOjrZ | detaro wrote: | I think the problem with guinea pig is rather that nobody | is "farming" them to the proper standards, not that they | are banned entirely? | gambiting wrote: | The reason they gave was that it's on the same list of | forbidden food items along with other pets - no matter | how you farm cats or dogs, they can't be sold as food | anywhere in the EU. No idea what other animals are on | that list though, I can't find it with a quick google | search. | eplanit wrote: | Related: | | My theory is that all of Scottish cuisine is based on a dare. | | Mike Myers | carlob wrote: | Scottish cuisine is pretty good, maybe you meant English... | kergonath wrote: | English cuisine tends to be a bit bland in comparison. No | need for dares. | kumarjsingh6 wrote: | I prefer english food, like pizza or chinese | ThePowerOfFuet wrote: | ?Por que no los dos? | [deleted] | corty wrote: | Scottish cuisine is quite good and not at all daring. Things | are basically the same as rural french or german cuisine, | e.g. haggis and black pudding are very similar to | weisser/roter Pressack, Leberwurst or boudin noir. That they | usually use sheep instead of pigs doesn't make a whole lot of | difference. Most fish dishes are quite common in the rest of | the world as well. While I'm not very partial to filled fish | heads, those are imho the only thing that stands out a | little. | | I guess Americans are just generally squeamish when it comes | to food. ;) | technothrasher wrote: | My fellow Americans definitely aren't, for the most part, | particularly adventurous about food. I'm game for pretty | much everything, personally. I didn't care for haggis, but | I mostly objected to the oatmeal flavor and texture, rather | than the animal innards. Although I do like black pudding. | I suppose the oatmeal percentages are different. | | > sheep instead of pigs doesn't make a whole lot of | difference. | | Oh it sure as heck does to me. Pig in all forms is | heavenly. Sheep is almost always way too gamey for me, | although I did have some killer lamb chops in South Africa | once. But the flavor of the meat and dairy products reminds | me of the smell of the sweat from the various goats I grew | up with. No thank you. | raverbashing wrote: | Yeah I think I wouldn't be too bothered if there was a way of | getting rid of the larvae. Just freezing might do the trick for | me. | | Not sure if it's more or less appetizing than Hakarl (I guess it | smells better). | | Still better than Balut though. That's definitely a no for me. | senkora wrote: | > Casu martzu is considered by Sardinian aficionados to be | unsafe to eat when the maggots in the cheese have died.[8] | Because of this, only cheese in which the maggots are still | alive is usually eaten, although allowances are made for cheese | that has been refrigerated, which results in the maggots being | killed. | | Looks like that's an option! | yreg wrote: | There's another option further down | | >Some who eat the cheese prefer not to ingest the maggots. | Those who do not wish to eat them place the cheese in a | sealed paper bag. The maggots, starved for oxygen, writhe and | jump in the bag, creating a "pitter-patter" sound. When the | sounds subside, the maggots are dead and the cheese can be | eaten. | codeulike wrote: | _When the sounds subside, the popcorns are dead and the | microwave popcorn can be eaten._ | contriban wrote: | Balut is fine if eaten right. Only in Vietnam and Cambodia you | can have decent balut with pickled papaya salad and tasty | leaves. Or deep fried. Philippines and Thailand like it with | just spicy vinegar and hot sauce respectively. | madengr wrote: | Balut reminds me of live Taspar, for you Star Trek fans. | | https://memory-alpha.fandom.com/wiki/Taspar | 0x456 wrote: | There is a meme going around that "Elites Want You to Eat Bugs". | This dish would allow them to characterize the practice as | "traditional" instead of "novel". | dividuum wrote: | As known from Asterix: | https://theoldwolf.com/ccdesan/Banquet/CasuMarzu.html / | https://4.bp.blogspot.com/-pidrIBjgTjE/UdFeryVlmHI/AAAAAAAAy... | :-) | dash2 wrote: | ... and Dogmatix faints dead away ... ___________________________________________________________________ (page generated 2021-06-19 23:00 UTC)