Everyone probably remembers that there are mushrooms with eyes in Ryazan. They are being eaten, and they are looking. I am a twentieth-century child who, in elementary school, heard about disasters at nuclear power plants and other uses of the atom for far from peaceful purposes. And, at the same time, about their consequences.
I won't tell you how I knew about mutations - maybe from publications like the "young physicist", or maybe from science fiction books, but as a child I was sure: a terrible place, this Ryazan! The mushrooms there mutated so much that they got eyes. As a teenager, I already understood - just a folk joke, but ...
Something wondered, where did she come from?
If you turn on the logic, this joke was born, perhaps during the period of mass destruction of fungi by parasites. Maybe the season turned out to be extremely fruitful for worms, for example?
So what?
There are many "ingredients" that go live in food.
Sea urchins, for example. And not even somewhere in Asia, but in Italy.
I, however, could not bring myself to taste this hedgehog. No, I do not mind using it after heat treatment, if there is a chance, but to eat it alive... Thank you, thank you.
Or here... maggots. They are not always cooked either, in Australia they are not cooked like that at all. The sensation, I suspect, is not for the faint of heart. You chew her, and she knocks her tail in your teeth.
The Japanese took a step further. There, with all the respect of Shintoism for the living, they eat octopuses. The dish is called sannakchi.
They also use frog sashimi. No, I understand, many tree frogs gave their green lives for the benefit of science, but dissecting for food ...
Still, I think that mentality also affects food addictions. No matter how much the dish is touted to me, it will not inspire me in such situations.
The only thing I can use according to the rules is oysters. And that is because I do not observe any special signs of vital activity after opening the shell.
But, to be honest, the taste of oysters is not something that I don’t understand... I just don’t understand the fuss around them and the mad admiration for them.
Have you come across such dishes? Dared to try?