10 loại cheeses thối hơn phân
Xem ra th́ dân Việt mà Trần gọi là mọi rợ chả thèm các món sau đây từ những xứ gọi là văn minh:
Top 10 Stinky Cheeses in the World
[url]http://blog.hotelclub.com/top-10-stinky-cheeses/[/url]
There are many types of stinky cheeses in the world and they all smell so bad that they make your dirty socks smell like expensive cologne. So picking the smelliest ones was no easy feat, but we’ve done it, so put on your gas-masks as we count down the top 10.
10. Taleggio
It’s not the prettiest cheese to look at but, unlike most stinky cheeses, Taleggio really doesn’t smell so bad. Appreciated for its strong taste and soft texture, this Italian cheese is becoming more and more popular on a national level and it’s even getting ready to make its debut on foreign markets.
Taleggio dates back to the 10th century, when its makers left it in caves to mature and washed it with saltwater-soaked sponges. Nowadays modern cheese-makers only reproduce the temperatures and conditions of the grottos, aware that any change could alter the final result. Taleggio has the reputation of a stinky cheese but in recent years it has lost that smelly edge as it moves into mainstream conciousness.
9. Stilton
Blue Stilton has been called the king of English cheeses on more than one occasion and if you subscribe to “the smellier the better” school, you’ll definitely want to try it. The texture of this British cheese varies from hard and crumbly to very soft, almost butter-like, depending on how mature it is. The older the cheese the softer and smellier it is.
Those of you who are in love with Stilton’s stench might want to try “Eau de Stilton”, a fragrance that captures the cheese’s smell using grapeseed oil. So far the producers have received mixed reactions regarding the fragrance but they say they’re really proud of it. They’re English after all, right?
8. Stinking Bishop
One of the oldest types of cheese in the world, Stinking Bishop dates back to the time of the Cictercian monks. It’s produced out of pasteurized Gloucestershire-cow’s milk and then washed with Stinking Bishop Pear juice, which makes the rind orange and really sticky.
Stinking Bishop matures for 6 to 8 weeks and after that it really lives up to its name. Some compare its powerful odor with old smelly socks so if you plan to buy some, go straight home before people start complaining. The smell is just in the rind though and once removed, a soft and delicious cheese is revealed.
7. Limburger
Mainly produced in Germany, Limburger is perhaps the most popular of all smelly cheeses. It is fermented using Brevibacterium linens, a bacterium partly responsible for the smell of the human body. As a result, when people say limburger smells like human feet they are scientifically correct.
If you can handle its smell long enough to have a bite you’ll realize this German delicacy is quite tasty. It has a buttery texture and nutty flavor, but to get to it you’ll have to get past the rind.
6. Roquefort
One of the most sought-after cheeses on the planet, Roquefort was banned in countries like Australia and New Zealand until a year ago. Produced out of raw sheep’s milk and matured in caves around the small village of Roquefort, Southern France, this stinky dairy product is as dangerous as it is tasty. Because the milk is not pasteurized, there is a risk of listeria infection, which can be deadly for some people and could cause pregnant women to lose their babies.
Roquefort has a very pungent odor and although it’s known as the “King of Cheeses” many people don’t even attempt to taste it. The blue mold is often a discouraging sight.
5. Brie de Meaux
Just for the record, this is not the kind of pasteurized-milk Brie that you can find on the American market. We’re talking about the original, raw cow’s milk Brie that the French love so much. It’s a very creamy cheese, covered by a thick, white mold crust which true cheese-connoisseurs say should be eaten, not thrown away.
Brie de Meaux is one of France’s most appreciated cheeses but if your nose is ammonia-sensitive you don’t want to get too close, especially if it has been left to mature too long.
4. Epoisses
One of Napoleon’s favorites, Epoisses is definitely one of the smelliest cheeses you can find. Just so you get an idea of its repulsive odor, you should know that Epoisses has been banned from public transportation vehicles all over France. It is made from raw cow’s milk and its rind is washed with pomace brandy.
Epoisses is a very smelly, runny cheese but if it starts to smell too strongly of ammonia, you should throw it away because it’s no longer edible. If it smells like someone who hasn’t showered in a week, enjoy!
3. Munster
This French cheese is often called “Monster Cheese” due to its unbearable odor. It comes from the French region of Alsace where it’s produced from raw cow’s milk and left to mature in damp cellars. Its rind is washed regularly with salted water.
Original Munster cheese shouldn’t be mistaken for the American Muenster cheese, made out of pasteurized milk. A 3 months-aged Munster is not something you want to punish your nose with; its smell has been compared to sweaty feet.
2. Camembert
Rich in chemicals like ammonia, sodium chloride and succinic acid, Camembert de Normandy smells like the secret project of a chemical company. Made from unpasteurized cow’s milk and left to mature for 3 weeks, Camembert is a soft, runny cheese normally eaten with a spoon.
Despite smelling like “God’s feet”, Camembert is France’s favorite cheese and the bestseller after Emmental. It is now a subject of a war between the small traditional producers and the country’s industrial dairies who want to use pasteurized milk instead of raw.
1. Pont l’Eveque
This smelly French delicacy is one of the oldest known types of cheese, dating back to the 13th century. To be honest, it smells like it’s that old too. This isvthe kind of food you want to keep wrapped-up in the fridge, unless you want everything else smelling like it.
If you can’t handle its pungent smell, all you have to do is get rid of the moist crust. Inside there’s a tasty delight just waiting for you to try it. Pont l’Eveque may be the smelliest cheese on our list but it’s also one of the tastiest.
Mỹ và cả Anh nữa nó ăn sóc đây này !!!
Chán ông You Know Who và ông Hdat quá đi ! :mad:
Không chịu đọc cho kỹ ! Gánh đă post bằng chứng kinh tế Mỹ xuống dốc , dân Mỹ đi ăn sóc đây này .
[QUOTE=Gánh Hàng Hoa;116519]Lại thêm một người không biết ǵ mà nói . Tụi Tây , tụi Mỹ không ăn thịt sóc à ? Sao không vào Google mà search " eating quirrel " thử coi ?
Điển h́nh đây nhé , đăng ngay trên báo NY times nè
[B]Saving a Squirrel by Eating One[/B]
Lately, however, a new meat is gracing the British table: squirrel.
Though squirrel has appeared occasionally in British cookery, history doesn’t deem it a dining favorite. Even during World War II and the period of austerity that followed, the Ministry of Food valiantly promoted the joys of squirrel soup and pie. British carnivores replied, “No, thank you.”
These days, however, in farmers’ markets, butcher shops, village pubs and elegant restaurants, squirrel is selling as fast as gamekeepers and hunters can bring it in.
“Part of the interest is curiosity and novelty,” said Barry Shaw of Shaw Meats, who sells squirrel meat at the Wirral Farmers Market near Liverpool. “It’s a great conversation starter for dinner parties.”
[CENTER][IMG]http://graphics8.nytimes.com/images/2009/01/06/dining/07squirrel4_190.jpg[/IMG][/CENTER]
[URL="http://www.nytimes.com/2009/01/07/dining/07squirrel.html"]http://www.nytimes.com/2009/01/07/dining/07squirrel.html[/URL]
Và đây nữa nè
[B]Time to start eating squirrel?[/B]
[B][COLOR="#FF0000"]Hunters and even some grocers say squirrel meat is perfect for Americans and Britons struggling to save money .[/COLOR][/B]
Are people really eating more squirrel meat?
Yes, according to some avid squirrel hunters. [B][COLOR="#0000FF"]During hard times, many Americans have rediscovered a taste for squirrel meat,[/COLOR][/B] says William Hovey Smith, a hunter from Georgia. In London, a few specialty grocers started stocking squirrel meat earlier this year, and sales have been brisk. One Budgens supermarket said it sold up to 15 squirrels a week this summer.
[URL="http://theweek.com/article/index/209877/time-to-start-eating-squirrel"]http://theweek.com/article/index/209877/time-to-start-eating-squirrel[/URL]
Squirrel cũng họ nhà chuột đấy , dân Mỹ giờ nghèo cũng đua nhau đi ăn thịt sóc đấy , có đứa nào ngu đi không ?
Thiệt là chán cho những người không có kiến thức , không có hiểu biết , không chịu đi t́m ṭi nghiên cứu ... mà ngồi đó phán như thánh như tướng ! :rolleyes:[/QUOTE]
Mấy người làm ơn đọc cho kỹ giùm cái .
Mỹ nó c̣n ăn cả óc của sóc nữa nè
Tụi Mỹ không những ăn thịt sóc mà c̣n ăn cả óc của sóc nữa nè , mà cái này từ năm 1997 , lúc đó kinh tế Mỹ không thảm nhé .
[B]Kentucky Doctors Warn Against a Regional Dish: Squirrels' Brains[/B]
By SANDRA BLAKESLEE
Published: August 29, 1997
Doctors in Kentucky have issued a warning that people should not eat [B][COLOR="#FF0000"]squirrel brains, a regional delicacy[/COLOR][/B], because squirrels may carry a variant of mad cow disease that can be transmitted to humans and is fatal.
Although no squirrels have been tested for mad squirrel disease, there is reason to believe that they could be infected, said Dr. Joseph Berger, chairman of the neurology department at the University of Kentucky in Lexington. Elk, deer, mink, rodents and other wild animals are known to develop variants of mad cow disease that collectively are called transmissible spongiform encephalopathies.
In the last four years, 11 cases of a human form of transmissible spongiform encephalopathy, called Creutzfeldt-Jakob disease, have been diagnosed in rural western Kentucky, said Dr. Erick Weisman, clinical director of the Neurobehavioral Institute in Hartford, Ky., where the patients were treated.
[B][COLOR="#0000FF"]''All of them were squirrel-brain eaters,'' Dr. Weisman said. Of the 11 patients, at least 6 have died.[/COLOR][/B]
[URL="http://www.nytimes.com/1997/08/29/us/kentucky-doctors-warn-against-a-regional-dish-squirrels-brains.html"]http://www.nytimes.com/1997/08/29/us/kentucky-doctors-warn-against-a-regional-dish-squirrels-brains.html[/URL]
Vậy có nên đặt câu hỏi : " Ăn óc sóc : mọi rợ hay đặc thù dân vùng Kentucky ? " với tụi Mỹ không ? Hay là v́ Mỹ là G7 nên dân ta cũng nên bắt chước đi ăn óc sóc cho nó " văn minh " ? :rolleyes:
Sóc với chuột khác nhau mấy tí ? Dân nhậu VN ăn thit chuột đồng có dám ăn óc chuột không ?
Thit sóc bán trong tiệm restaurant của Mỹ
Coi tui Mỹ ăn thịt và óc sóc nè , bán trong tiệm ăn nổi tiếng của Mỹ đàng hoàng đó nha .
Nh́n con sóc đă bị lột da nằm trên thớt có khác ǵ con chuột ?
[CENTER][video=youtube;ZbBINl-AE1I]http://www.youtube.com/watch?v=ZbBINl-AE1I[/video][/CENTER]
Và đây là video của tên Mỹ xách súng bắn sóc ngay trong vườn nhà ḿnh rồi đem đi nướng để nhậu nè
[CENTER][video=youtube;rSQTK7Jouyo]http://www.youtube.com/watch?v=rSQTK7Jouyo&feature=related[/video][/CENTER]
C̣n có cả video hướng dẫn cách bắn sóc trên cây trong vườn nhà , rồi làm sao lột da đem chiên ăn nè
[CENTER]
[video=youtube;SaJrI0zwofQ]http://www.youtube.com/watch?v=SaJrI0zwofQ&feature=endscreen&NR=1[/video][/CENTER]
C̣n hàng chục cái video clips tương tự trong youtube đó , cứ gơ eating squirrel vào là thấy ngay .