If it's from controlled pigs and freshly made, you don't need the wish to die.
Of course, if it's lying around too warm it quickly becomes dangerous.
In Poland, Germany and some other countries it is not uncommon to eat minced raw pork from time to time.
Well, s*** can happen with every food.
Possibly, Sashimi is a more like what I intended to point out.
Any raw meat is a source of infection if not handled carefully.
Any raw meat is a source of infection if not handled carefully.
When in Manila, ask Filipino friend to find you a properly cooked, freshly cooked Balut. Try to sip the sauce while still hot for its so tasty. It's small size won't alter your digestion.
Here it is called "tatar beefsteak", somehow referring to the Tatars. Wild horsemen, associated with eating raw meat. I liked it when I was younger and when it was a common starter in every restaurant. Raw minced beef, served with a full raw egg in the middle, salt, pepper, minced onion, mustard in the corners (perhaps also red chili peppers powder). You mixed it and put on a toast. Delicious. It went out of fashion, and most people (especially women) can't stand it. Probably because of raw meat+egg and spices.
i used to sometimes have 2 plates of steak tartare and good belgian ale
naresh i love the shrimp pickle from south india but the malay people also make various sambal with shrimp even baby anchovies,i love having some of it over scrambled eggs
really a lot of food was prepared before refrigeration so stuff was salted,smoked ,fermented or pickled to keep for long journeys
yesterday my neighbor gave me 2 fresh brown trout that he caught in the morning ,brining them right now in a tamari,siracha and some pickling spices to smoke tomorrow
i have many history books about food and how it formed into different cultures ,chillies did not come to india till the 1800's same with tomatoes in italy ,pepper was the black gold of the currency and international trade and exploration(also exploration)
naresh i love the shrimp pickle from south india but the malay people also make various sambal with shrimp even baby anchovies,i love having some of it over scrambled eggs
really a lot of food was prepared before refrigeration so stuff was salted,smoked ,fermented or pickled to keep for long journeys
yesterday my neighbor gave me 2 fresh brown trout that he caught in the morning ,brining them right now in a tamari,siracha and some pickling spices to smoke tomorrow
i have many history books about food and how it formed into different cultures ,chillies did not come to india till the 1800's same with tomatoes in italy ,pepper was the black gold of the currency and international trade and exploration(also exploration)
Yes there is hardly another fruit on the planet that takes more work to ready for eating. Clean up is half of it. It’s a learned love.
The first official report of tomatoes in Italy is dated 31st October 1548, talking about this new vegetable (but they call it "fruit") born from seeds coming from Spain. It started its wide diffusion 150 years later. In 1800's it was already widely used (pizza has been invented in XIX century).
Blood sausage, tripe, andouillette which is a sausage made with tripe. So it is tripe stuffed with tripe. Beef tongue, pork cheek... And of course French cheese!
Andouillette is great! As far as I know there are only three foods with the same ethimology from latin word "inductilia": things ready to be eaten.
One is French "andouillette", the second is south italian "'nduja" that is a spicy sausage used mainly with pasta and bread, and north italian sausace "salam dla doja".
I really like them all!
French cooking is making tasty dishes with disgusting ingredients.
British cooking is the other way around.