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3. Ox penis

Ox penis

While in Western nations ox penis is dried and sold as dog treats, in the Far East it is a common snack and noted to taste—quite inexplicably—as seafood left a bit too long in the pan. Ox penis can be consumed raw, but it's generally cooked by steaming or deep-frying. So if you've got a taste for overcooked squid, then ox penis is definitely the dish for you!

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10 Weird Foods You Should Actually Try

Taking a look at this list, you'd probably never, ever want to eat any of these foods. However, if you read between the eyes lines, most of them are popular in their respective regions for pretty good reasons. To see how three fearless chefs use local specialties like these to create culturally-inspired dishes in the most remote and exotic locations in the world, tune into the premiere of NO KITCHEN REQUIRED, on Tuesday, April 3 at 10/9c only on BBC AMERICAposted about 4 days ago

Tuna eyes

If you can get over the whole your-dinner-is-staring-you-right-in-the-face thing, then supposedly these eyes are among the finest tasting in the world, with their "fatty, jelly-like tissues." In Japan, the dish is served fried with garlic and soya sauce, and honestly, at that point, you can eat basically anything.

2. Balut

Balut

One of the most popular dishes in the Philippines, balut is either duck or chicken eggs, but always half-fertilized. As unappealing as half-developed ducklings are, balut is high in protein and also, an aphrodisiac. It's up to you to decide if that's all worth it, but if it's any consolation, the people who've tried balut say it tastes much better than it looks.

3. Ox penis

Ox penis

While in Western nations ox penis is dried and sold as dog treats, in the Far East it is a common snack and noted to taste—quite inexplicably—as seafood left a bit too long in the pan. Ox penis can be consumed raw, but it's generally cooked by steaming or deep-frying. So if you've got a taste for overcooked squid, then ox penis is definitely the dish for you!

4. Rocky Mountain oysters

Rocky Mountain oysters

These look like some delicious calamari, right? Well, close. Kind of. Actually, no, "prairie oysters" are made up of buffalo or bull testicles. First they're flattened and then deep-fried and immediately served. In the areas where they're common—wherever farming and ranching is prevalent—there are often even festivals commemorating them, like the "World's Largest Rocky Mountain Oyster Feed" in June, in Eagle, Idaho.

5. Durian

Durian

Most popular in Southeast Asia, the durian is supposedly the "King of Fruits." It's worth trying not because it's necessarily going to be great—most people either love it or hate it—but because it's rare and its "aroma" can be detected from thousands of miles away. And that's not a good thing in this case. But hey, you can't turn down something that's the bloody king, right?

6. Fried bat

Fried bat

Most common in Thailand, fried bat is also particularly popular in Laos and throughout Southeast Asia. Though often served with Thai dipping sauce, the bats are crisp and crunchy, and many people "just rip into the bat and eat it." Naturally, it tastes pretty much just like chicken.

7. Fried tarantulas

Fried tarantulas

In Cambodia, fried spiders are a popular snack, found most everywhere by women peddling them around on large trays. You can eat them with or without the legs, and even buy them by the "sack," which, naturally, contains the heart and eggs as well. But it's all fried, right? Can't be that bad.

8. Raw herring

Raw herring

Although raw herring isn't, strictly speaking, "raw," most people outside of the Netherlands would consider it so. Once caught, the herring is frozen, then laid in salt for a couple days in order to ripen it up. Generally, herring ends up having a smooth texture with a very salty taste. It's also famous for being a hangover cure, so next time you throw a party, make sure to keep a jar of 'em stocked for the morning after.

9. Horseshoe crab

Horseshoe crab

Baked horseshoe crab is mostly popular in China, Hong Kong, and Vietnam, but at certain shops in Alaska and Cape Cod (and surely others), you can find it as well. The female horseshoe crab is regarded in the East as a delicacy because of the high-protein meat and eggs. The eggs, though similar in appearance to salmon roe, are actually harder and much saltier—not to mention that the whole thing looks eerily similar to the alien in Alien.

10. Kopi luwak

Kopi luwak

Kopi luwak is one of the world's most expensive and exclusive types of coffee. Produced predominantly in Indonesia, "civet coffee" is made from the beans of coffee berries consumed by the Asian Palm Civet. Meaning, yes, they pass through the civet's digestive track before making it into a £50 ($79) cup of coffee. The coffee itself is renowned for its intense, pleasing aroma and flavor as well as a distinct lack of bitterness; so if you can get past that whole this-was-pooped-out-of-an-animal thing, it's worth trying.

Well, if you're going to eat meat, might as well not waste any of it. Penis or some greens, grain and legumes; given a choice I know what I would pick.

There was a time in the World where no part of an animal was wasted because they did not have the transport and preservation technologies nor the transport and marketing networks we have today to provide foods from all over the globe. Every thing was sourced from the local area and was seasonal in nature. So the next time you tuck into your favourite dish just think where the ingredients came from?!

California condor. Beautiful only when in flight. Seen from afar.

The star-nosed mole's amazing appendages

Category: Animal BehaviourNeuroscience
Posted on: August 26, 2009 5:20 PM, by Mo

Star-nosed_mole.jpg

THIS weird and wonderful creature is the star-nosed mole (Condylura cristata), a small, semi-aquatic mammal which inhabits the low wetlands of eastern North America. Like other moles, it ekes out an existence in a network of narrow underground tunnels, and digs shallow surface tunnels where it forages for insects, worms and molluscs. Living as it does in almost complete darkness, the star-nosed mole has poorly developed eyes, and is virtually blind. Instead, it relies heavily on its remarkable star-shaped nose. This organ enables the star-nosed mole to decide whether something is edible with astonishing speed - in fact, it recently entered the Guinness Book of Records as the world's fastest forager - and also to sniff out food underwater.

The star-shaped nose is a highly specialized sensory-motor organ, which consists of 11 pairs of fleshy finger-like appendages, or 'tendrils'. The star, which is less than half an inch in diameter, is divided into a high resolution central fovea region and less sensitive peripheral areas. It is much larger than the nose of other mole species, covering 0.92 cm2 per touch, compared to 0.11 cm2 covered by the noses of other mole species. The star also contains a far higher density of receptors than the noses of other mole species; its surface is covered with 25,000 mechanoreceptors called Eimer's organs. (That makes it about 6 times more sensitive than the human hand, which contains about 17,000 receptors.) This makes the star ultrasensitive - it is, in fact, the most sensitive organ in the entire animal kingdom. 



Triggerfish Is The Yokel Of The Sea

A face only a mother (or a nature photographer) could love. Doesn't this fish practically scream “Make a Disney movie about me”? posted about 3 days ago



This one is precious!

I showed it my conservative family in KY as a proof of evolution. =)

Hahaha!

The four-headed echidna penis:

 

 

Male echidnas have a four-headed penis. During mating, the heads on one side "shut down" and do not grow in size; the other two are used to release semen into the female's two-branched reproductive tract. The heads used are swapped each time the mammal copulates.

Yuck!



The Real Guy's Guide To Steak

Learning how to properly cook, order, and eat a steak is pretty much a rite of passage in American culture, so you've probably already got this stuff down, if you're a real guy. You are a real guy, right? Like BIC Razors on Facebook to learn more about the real guy lifestyle. posted about 5 days ago



Cows Are 40% Steak:

Cows Are 40% Steak:

Of the 1,200 pounds of animal you get with the average cow, about 40% of that makes for good cuts of beef. That equals about 450 pounds of steak per animal. Should be about enough for you and the boys at the next tailgating party, right?

Don't Let The Name Fool You:

Don't Let The Name Fool You:

Don't let the National Beef Council pull one over on you. They give all their beef cuts names that make them sound gourmet and top quality, but there's a big difference between the different grades.

Prime – This is the good stuff. You'll find Prime cuts at nice butcher shops and fancy steak restaurants. This is going to be the juiciest, most flavorful cut of beef.

Choice – Eh. Not bad, but it's not Prime. Choice cuts are a little easier on the wallet, but still taste pretty great.

Select – Unless you're a prisoner or a wild animal, skip the Select cuts.

Know Some Chemistry:

Know Some Chemistry:

The reason why steak is better after it's been marinated for a while is because the aging process allows natural enzymes to break down the tissue that holds the muscle together; thus, the longer it marinates, the juicer and tenderer the cut will be.

Don't Start With A Frozen Steak (Or Even A Cold One):

Don't Start With A Frozen Steak (Or Even A Cold One):

This one should seem obvious, but you'd be surprised how many people screw it up. If you have to use frozen steak, make sure to move it down to the fridge a couple days before you cook it, then take it out of the fridge about 30 minutes before it hits the grill. Screw this one up, and all you'll have is a burnt meat popsicle for dinner.

Easy On The Heat:

Easy On The Heat:

If you really want to do it right in the end-game, take that sucker off the grill when its thermometer hits the sweet spot: between 115 and 125 degrees. Steaks' temperature will keep rising after cooking, and to get it in "the zone," aka medium-rare, you'll want the range to get up to about 120 or 130 degrees. Make sure you get a real classy meat thermometer though—preferably a digital one.

More Fat = Less Meat:

More Fat = Less Meat:

Don't get me wrong, you want some fat on there. Fat is good. It makes steaks delicious and juicy. What you want to avoid are cuts of beef with too much gristle, or cuts with big slabs of fat. That fat is taking up precious space on your plate that could have been meat. Look for a cut with some nice fat marbling instead.

Fake It 'Til You Make It:

Fake It 'Til You Make It:

When going out for steak, you want to look like you know exactly what you're talking about, even if you don't completely know what's going on. (You don't want to look like an idiot in front of your date, idiot.) So when that bad boy gets plunked down on the table, scope it out for a nice char on the outside. Check. Next, make the first cut—you want it to be easy to cut into and not too brown, not too pink (though your own tastes might vary here).

Advanced Lessons:

Advanced Lessons:

Want to step into the big leagues? Consider these pro maneuvers: dry aging and wet aging. Dry aging is for the real champ, as it requires up to six weeks of storage in a temperature-controlled cooler. This wipes out most of the moisture and eliminates any chance of mold. In the end, it'll shave off a cool 20 percent of the steak's weight. Wet aging is easier and still produces a leaner, meaner steak than marination. Just refrigerate the cut in a large Ziploc and let it tenderize in its own juices for a night or two. Because there's no evaporation, no moisture is lost and that pup will be juicy as hell.

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