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World’s 21 Deadliest Delicacies

World’s 21 Deadliest Delicacies


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Foods fit for adventurous eaters and adrenaline junkies

What are some of the deadliest foods the world has ever seen?

Humans are one of the few creatures on this planet who have the capability of ignoring our basic survival instinct. We jump out of perfectly good airplanes — something that still sets off alarms in the most veteran skydivers — and we push ourselves to the edge of death and back with physical demands on our bodies that defy reason with activities like ultra-marathons in the desert, living in microgravity, and setting the world record for holding one’s breath under water.

World's 21 Deadliest Delicacies (Slideshow)

Yet as contradictory as it sounds, testing these limits is probably what makes us feel the most human or the most attuned to nature and our own potential — particularly when it comes to soaring above the skies, jumping eight feet in the air… and eating the most bizarre, even dangerous, dishes set in front of us on the dinner table.

What are some of the deadliest foods the world has ever seen? Poisonous or harmful by design, not accident, and something that has us questioning our sanity when we choose to take a bite?

Visit Vagabondish.com for the latest budget travel tips and advice.

This article was originally published on January 15, 2014


The 21 Best Dishes To Eat in Indonesia

Indonesia’s rich and plentiful natural produce, herbs, and spices give its people a certain freedom to be creative and resourceful in creating traditional recipes that are not only delicious, but also tell stories about the culture’s customs and history. From the famed Indonesian fried rice to different soups, discover the best dishes in Indonesia you should try.


Tom Yum Goong (Spicy Shrimp Soup)

This iconic bowl of steaming goodness is bold, aromatic and comes with a fairly strong spicy kick. Tom yum goong is created with quintessential Thai ingredients like lemongrass, chilli, galangal, kaffier lime leaves, shallots, fresh lime juice and plenty of fish sauce. Fresh prawns and mushrooms are added and coconut cream if you want the creamy version.


The 14 Most Dangerous Foods in the World

The foods on this list encompass a few wild finds, as well as things you may have in your fridge right now.

Your grocery store is full of healthy foods that provide you with life-sustaining nutrients. It&aposs also filled with foods that could be harmful to you. When you think of what a dangerous food might be, you may consider obscure foods like pufferfish (yes, that’s on the list), but do you think about hot dogs, cheese, or even your basic chicken breast? Likely not. However, as it turns out, some of the most dangerous foods in the world seem quite innocuous𠅊nd they may be in your fridge right now.

Hot dogs

We’re not talking about the potentially questionable concoction of meats and fillers that are used to make most mainstream hot dogs. No, the real danger with these iconic picnic foods comes as a choking hazard.

Johns Hopkins Medicine points out that hot dogs are the leading cause of choking-related injuries in children under three years of age. Hot dogs account for about 17 percent of all choking cases. (That’s followed by hard candy, grapes, and nuts.)

The shape of hot dog pieces, as well as the texture of the meat are a double whammy for choking. Quite simply, they’re hard to get down or out if you start to choke on them. Parents worried about this hazard are encouraged to chop the hot dogs into very fine pieces for their youngest kids.

According to the U.S. Centers for Disease Control and Prevention (CDC), more than 75 percent of Escherichia coli (E. coli) poisoning incidents came from two food groups: vegetable row crops (like leafy greens) and beef. The data suggests they’re equally dangerous, and each year more than 2,000 people are hospitalized because of an E. coli infection. Plus, beef, as well as meats like chicken and pork, are among the leading contributors to Salmonella illnesses, too, the CDC says.

Meats can be dangerous because bacteria from the animals’ guts can find their way to the meat, contaminating it before it even gets to your home. Since you can’t see the bacteria, you may eat it without knowing what’s coming. The best way to avoid this type of foodborne illness is with a heat treatment (i.e. cooking it). The current recommendation is 160ଏ for ground beef and 145ଏ for steaks and roasts.

Potatoes

Green potatoes aren’t a sign of an unripe spud. They’re a sign you may have a toxic food on your hands.

The longer potatoes sit in light and warm temperatures, the more likely they are to start producing a chemical called solanine. The green spot, however, is nature’s way of warning you the chemical may be present because along with solanine, potatoes that are aging also produce chlorophyll, which gives potatoes the grassy hue.

In certain doses, this chemical can be toxic, leading to symptoms like headaches, nausea, and even some neurological problems. Be sure to cut off any sprouts on the potatoes and remove any of the green spots before you cut it. If the whole potato is green, it belongs in the trash.

Pufferfish

This infamous balloon-shaped fish is the second most poisonous vertebrate in the world. (The top spot goes to the golden poison frog.) One pufferfish, or fugu as they’re called in Japan, has enough toxins to kill 30 adult humans and is 1200 times more deadly than cyanide. Did we mention there is no antidote?

That doesn’t seem to keep people from wanting to live life on the potentially poisonous edge, however. In Japan, chefs can undergo rigorous training and be taught how to properly handle and cook pufferfish. (Fugu is banned in the U.S.) In some high-end restaurants, the fish sells for hundreds of dollars.

Elderberries

If you ever dip your toes in the homeopathy world, you’re likely to see elderberries bounced about as a cure for what ails you, specifically colds and the flu. These processed products might lead you to believe the brilliantly violet orbs are safe for consumption, but not so fast: raw elderberries, as well as the bark and leaves, are toxic. They contain a compound that can cause nausea and vomiting, cramps, dizziness, numbness, and weakness, the CDC reports. They’re also toxic to livestock and can lead to death.

Elderberries are not grown commercially in the U.S., so don’t worry about finding them in your grocery store. You may find cooked versions, which can be safely used in everything from pies and compotes to syrups and jams. Just be vigilant for the raw variety in the wild or even in alternative treatments where they’re not processed and cooked.

Wild mushrooms

Speaking of foraged foods, you’ve likely known from a young age that you can’t trust the mushrooms growing in your front yard—or in any yard for that matter. That’s because wild mushrooms can be toxic.

Indeed, the CDC reports poisonings from death cap mushrooms (or Amanita phalloides) are increasing as more of the toxic mushrooms are growing. Worldwide, this mushroom is responsible for 90 percent of mushroom-related deaths.

Of course, not all wild mushrooms are toxic or deadly. If you find yourself with a trained forager or experienced mycologist (that’s a person who studies mushrooms), you may be able to harvest quite a bounty. At the farmers’ market, you should verify the training of the people selling the fungi before you buy.

Rhubarb

When spring starts to peek around the corner of winter’s cold temperatures, you may find yourself itching to have your first strawberry-rhubarb pie of the season. And we certainly aren’t here to rain on that parade, but we do want to warn you to be wary of the rhubarb leaves.

Rhubarb leaves contain a compound called oxalic acid. High amounts of oxalic acid can be poisonous, with symptoms like trouble breathing, diarrhea, even kidney failure. In some cases, oxalic acid overdose can even be deadly.

Rhubarb leaves are often discarded immediately, leaving only the stalks for recipes. If you do find these greens particularly flavorful for some reason, just know that it takes quite a bit to reach toxic levels. A toxic dose would be about 10 pounds of rhubarb leaves.

Big fish like tuna live long lives in the world’s oceans. Unfortunately, the world’s oceans are seeing rising mercury levels, which means the fish absorb more of the metal into their flesh. If you eat a lot of tuna (or any big fish that’s especially susceptible to mercury absorption), you could put yourself at risk for mercury toxicity.

Symptoms include neurological issues like depression and irritability. Mercury levels can rise over time, which can lead to to mercury poisoning, with symptoms like lack of coordination, hearing problems, and trouble walking.

This doesn’t mean you should avoid delicious tuna. The fish is full of heart-healthy fats and a great source of lean protein. Just be sure to monitor your weekly intake and opt for smaller fish from time to time to keep possible mercury consumption low.

Kidney beans

These cinnamon-colored beans are delicious in everything from soups to bean salads, but if you eat them raw or undercooked, they could poison you. Raw kidney beans contain a toxic protein called phytohaemagglutinin (PHA). Even a small handful of undercooked kidney beans could lead to symptoms like vomiting, nausea, and diarrhea.

When kidney beans are cooked (not just soaked in water to soften), the levels of PHA fall precipitously. After soaking, be sure to change the water, then boil them until soft.

Starfruit

The unique yellow-green fruit is a great topper for patriotic desserts or classroom treats, but for some people, starfruit can be dangerous, even deadly.

These fruits contain a toxin called caramboxin. For people who have kidney disease, this toxin can build up in the body, eventually reaching the brain and causing symptoms like vomiting, weakness, and confusion. At sufficient doses, it can even cause seizures, coma, even death.

If you don’t have any kidney issues, you’re in the clear. Enjoy your starfruit.

Stone fruit pits and fruit seeds

Fruit pits and seeds are not typically considered an edible portion of fruit, but if you find noshing on the hard, woody cores of stone fruits, apples, and pears, you might want to consider stopping. These pits and seeds contain amygdalin, a poisonous compound that is digested into cyanide in the human body.

Now are you going to see symptoms of cyanide poisoning (which include dizziness, rapid breathing, and vomiting) if you accidentally swallow a cherry pit or an apple seed or two? No. You have to eat dozens to reach toxic levels, and the same is true for apple and pear seeds, as well as pits from stone fruits like apricots and peaches. But it’s a good idea to avoid them, or at least eat them in moderation if you find the hard pits delectable.

Shellfish

For some people, shrimp, clams, crab, lobsters, mussels, oysters, and scallops are deadly simply because they’re one of the most serious food allergies. One bite for people who are allergic can cause anaphylaxis, a severe allergic response that can be deadly if not treated quickly enough.

For others, the danger in these foods from the sea comes from the bacteria that hide out in them. That’s especially the case for raw shellfish, which are a leading cause of foodborne illness in the U.S., according to the CDC. These shellfish and mollusks filter water through their bodies while they’re living in the ocean. They can absorb some potentially harmful microbes and bacteria in the water and bring them to you.

Raw oysters are a particular concern, as they can be contaminated with a bacteria known as Vibrio. A vibriosis infection can cause diarrhea, vomiting, bloodstream infections, even death.

The only way to kill the these potentially harmful pathogens is cooking the shellfish. The CDC recommends cooking seafood to 145ଏ and reheating it to 165ଏ. Raw and undercooked shellfish, they say, should be avoided.

Raw milk, cheese, and dairy products

SWAT teams rarely swarm farms, but when they do, you can bet it might have something to do with raw dairy. In the U.S., some states forbid the sale of raw or unpasteurized milk. Others heavily restrict the sale of these products to farms or retail stores. That’s because they can make people sick, or worse.

Raw milk and dairy products have not been pasteurized. In other words, they have not been heated to kill or reduce the number of potentially harmful pathogens. Raw milk advocates say the food is healthier and more nutritious before it’s heated, but in reality, your morning cup of milk could be swarming with potentially deadly bacteria.

In fact, the CDC says raw milk was responsible for more than 127 outbreaks of E. coli, salmonella, and Campylobacter. A large number of those outbreaks involve children, who are more likely to experience severe symptoms of foodborne illness than adults.

Foods that are made with raw milk can still be just as dangerous. Raw milk cheeses, such as Camembert, may harbor the pathogens, as can raw milk ice creams and yogurts.

Sprouts

Sprouts, like alfalfa sprouts, grow best in warm, humid conditions. That just happens to be the happy zone for bacteria proliferation, too. E. coli, salmonella, and listeria are commonly tied to foodborne illness from sprouts.

According to Foodsafety.gov, sprouts are responsible for 30 outbreaks of foodborne illness since 1996. Children, elderly adults, people with a compromised immune system, and pregnant women are more at risk.

In the late 1990s, when sprouts were increasingly popular, the FDA tried to provide the sprout industry with safe practices for better growing, and they continue to work together to try to make sprouts safe to consume. You may see them at farmers’ markets and even in some grocery stores, but proceed with caution.


4 Popular Desserts In Kerala Cuisine

These lip-smacking desserts will force you to go into the kitchen and whip something up for yourself. You have to taste these delicious sweet treats pronto:

18. Palada Payasam

A delicacy amid the main food of Kerala that’s now won the hearts of foodies all over the country, Palada Payasam is a sweet rice kheer prepared with palada. The dish is usually prepared and served during auspicious occasions and festivals like Onam. Among the many varieties of payasam, Palada Payasam is the most popular and is made out of basic ingredients like rice ada, milk, sugar, and ghee.

Pronounced as: P-al-a-da Pie-sum
Best places to eat: Saravana Bhavan, Curry Leaf
Average price: INR 100

19. Ethakka Appam (Banana Fritters)

Pazham Pori or Ethakka Appam are both different, but equally delicious varieties of banana fritters that serve as a traditional tea time snack in the households of Kerala. They’re simply ripe bananas coated with plain flour and deep-fried in oil and serve as an integral part of Kerala cuisine. Make sure you don’t leave Kerala without trying some of these with your dose of evening tea or coffee.

Pronounced as: Aye-the-ka Upp-am
Best places to eat: Any roadside vendor
Average price: INR 50

20. Ada Pradhaman

Another of those lip-smacking varieties of payasam one can have in Kerala, Ada Pradhaman chiefly contains pieces of rice batter (ada) and sweet coconut milk in which they are served. It is the favourite dessert dish in the list of Kerala food and one spoonful is all you need to fall in love with it!

Pronounced as: Adda P-ra-dh-a-mun
Best places to eat: God’s Own Country Kitchen, Le Coffee Time
Average price: INR 100

21. Chatti Pathiri

For vegetarians there are many options but you must try out Palada Payasam which is a sweet delicacy. Enjoy some of the veg foods in Kerala . A layered pastry made in North Malabar and Malabar regions of Kerala, Chatti Pathiri is similar to the Italian lasagna. The difference is that, in the Keralite version, flat breads or pancakes made out of flour, eggs, oil and water are used instead of cheese sheets. The filling is the best part of these sugary Kerala dishes! Chatti Pathiri is filled with sweetened beaten eggs, nuts and raisins, and is seasoned with cardamom. You’ll surely forget your western versions of crepe pancakes and pastries once you bite into this one! It is, no doubt, one of the best food to eat in Kerala.

This water is made by boiling the heartwood of Pathimugam tree (East Indian redwood or ‘sappan wood’), a multipurpose tree which is popularly used for various medicinal purposes in Kerala. Pathimugam is being widely used since ancient days and is considered an excellent herbal medicine.

Pronounced as: Ch-a-tti P-a-t-iri
Best places to eat: Cochin Majlis, Saravana Bhavan
Average price: INR 200

Still drooling? Give yourself the best culinary experience with this variety of Kerala cuisine to dive into! Book yourself a thrilling trip to Kerala with TravelTriangle and engulf in the truckload of experiences that this state has to offer. And don’t forget to share this with your foodie friends!

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Tasty Dandelion Recipes

1. Dandelion Pumpkin Seed Pesto


Pesto is famously versatile, who hasn’t had about a thousand bowls of pesto pasta in their lives? Swap out the basil for dandelion leaves and whip up a batch of this green goodness.

Change it up a bit from the usual pasta and use this pesto as an alternative pizza base sauce, or as a flavoring for chicken.

2. Golden Dandelion Tempura Blooms


I had never seen anything like this before, but now I am desperate to rush home and give it a try!

Go for a savory dip like teriyaki, pop some of your own chosen spices into the batter or change it up and go for sweet, tossing the cute little tempura flowers in sugar and cinnamon.

3. Sautéed Spicy Dandelion Greens


It doesn’t always come as an automatic reaction to sauté greens, but it makes for an interesting alternative to a regular salad.

These dandelion recipes would work as an epic side dish with richer meat and comes straight from your own garden. Even better.

4. Dandelion Salad with Goats Cheese and Tomato Dressing


This is basically summer in a salad. Make with or without the pasta, and pop it straight out as the star of your spread with such little effort.

There’s cheese, there’s bacon, there’s a sweet dressing, all-over crisp fresh leaves and of course, your new best friend dandelion.

5. Cauliflower and Dandelion Soup


Coming into the colder months you can’t really beat a good soup. It’s both detoxifying and delicious, what more could you hope for?

Its vivid green color will surefire have your friends asking questions, so you can get them just as obsessed with cooking with dandelions as you now are.

6. Warm Potato and Dandelion Salad


Potatoes are my favorite thing in the world, and I challenge you to think of something more versatile.

This isn’t just a potato salad, this is a trendy potato salad. These dandelion recipes would be just as yummy eaten on its own as it would be as a side dish with a meal.

7. Sautéed Dandelion Greens with Eggs


You should make this just to Instagram it, look at those colors. This, in the center of a table, paired with a big loaf of crusty bread for dipping would be just heavenly.

Make sure to get a bit of everything in the dip, runny yolk, a sprinkle of feta, and of course those all-important dandelions.

8. Pasta with Dandelion Greens and Pine Nuts


This dish looks to be smack bang in the middle of comforting and light enough not to leave you feeling like a hunk of pasta yourself when you’re done with it.

It is easy to adapt too, maybe throw in some chicken for the meat lovers out there.

9. Linguini with Mussels and Dandelion Greens


I am a massively huge seafood fan, so this one is definitely making its way straight into my pot.

It’s also a more subtle way of introducing dandelion into your kitchen if you’re not quite ready to jump in at the deep end with the whole idea of eating weeds from your garden.

10. Dandelion and Rosemary Shortbread


I, being the little Scottish thing that I am, am of course a big fan of shortbread, and this is no exception.

For anyone who can’t cope with anything too sweet, these are the perfect balance between your classic shortbread biscuit and something a little bit different.

11. Dandelion and Lemon biscuits


If you have the sweetest of sweet tooth like me, I can imagine you’re sitting salivating at your screen right now. You are not alone.

These dandelion recipes actually uses the petals of the dandelions, so even after you’ve beaten up the mixture and popped it in the oven, they’ll still look pretty.

12. Dandelion Banana Bread

Banana bread always takes me right back home to my mum’s kitchen.

Whether it’s fresh out the oven, the next day (if there’s any left), for breakfast, or with a cup of tea, you literally cannot go wrong with any form of banana bread, especially this one.

13. Homemade Dandelion Honey


The possibilities for this are endless. You could spread it on toast, use it in baking or even as part of a glaze in savory meals.

For the ultimate cold remedy, mix a spoonful of dandelion honey with hot water, lemon, and ginger. We can all thank my Granny for that one.

14. Dandelion Jelly


This is an incredibly similar alternative to real honey, and if you don’t believe me then you will just have to try it out for yourself. Give those little bees a rest and pop out into the garden, then get making jelly.

15. Dandelion and Lime Cooler


How suave and sophisticated does this look? I love citrus, and with the dandelion twist, this is a fresh drink you just have to try.

To really spice things up you could add a spirit and turn this into a cocktail.

16. Dandelion Berry Smoothie


I feel like smoothies have been all the rage for a while now and quite rightly so. They’re so so simple, and one of the best ways to pack a whole lot of fruity goodness into your day.

You could whip this up for an after gym pick-me-up, for a breakfast or just as a guilt-free sweet treat.

17. Dandelion wine


Making wine yourself is one of those things that everyone wants to try, but always tends to shy away from.

Well, these are the dandelion recipes to stop you from doing that. It’s incredibly simple, especially considering it leaves you with a result that you will be totally justified in boasting to your friends about.

18. Dandelion Iced Tea


Iced tea is good in any situation. If you make this recipe in summer, you could sit out in the garden and literally drink dandelions while surrounded by dandelions. If that isn’t just the perfect picture then I don’t know what is.

19. Roasted Dandelion Tea


Apparently this winter warmer acts as a coffee substitute, so you can’t really say no to it, can you?

Not only is it delicious, but it holds great health benefits. If you’re going to be sipping away at something in the evening, you might as well make it something that your body will thank you for.

20. Iced Dandelion Mocha


If you are someone who, like me, don’t like actual coffee, but instead likes all the sugary drinks with fancy spices and flavors in the titles which have a hint of coffee in them, then this one is for you.

I can see myself sharing this one with everyone I know, and everyone I don’t know for that matter too.

21. Vanilla Chai Dandelion Latte


Step over pumpkin spiced, this is usually your season, but there’s a new kid on the block.

Vanilla is one of my favorite flavors, so this just looks like a cuddle in a cup to me, and I can’t wait to be cuddled up on the sofa with this mug warming my hands.


"Concentrated yeast extract. It looks like it sounds. Black, the consistency of tar, and the smell of a bartender's shirt after a busy night on the taps. It's as salty as the Dead Sea, but my word, lightly smear that stuff on some buttered toast and you're in breakfast nirvana. Vegemite courses through my arteries." –jaylfrodger

"Known as 'butod' in Sabah, sago grub or sago worm is a popular delicacy. It’s an ugly but nutritious food. However, it’s a test of bravery to put this live wriggling bug into your mouth." –monikerp


Top 10 Most Dangerous Foods

The American Academy of Pediatrics released a policy statement on Feb. 22, recommending the labeling and possible redesign of hot dogs to prevent choking deaths among children. Here's a look at 10 risky foods

Jerry Driendl / The Image Bank / Getty

Served in paper-thin slices by expert chefs, fugu combines luxury with a high-stakes gamble. The intestines, ovaries and liver of fugu (or blowfish) contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people. Because of the high risk, chefs must undergo two to three years of training to obtain a fugu-preparing license, and such expertise raises the price of a fugu dish to up to $200. But this hasn't stopped the Japanese — about 40 kinds of fugu are caught in Japan, and people consume 10,000 tons of the fish every year.


Shrimp with Feta and Tomatoes (Crete)

Recipe by Koula Barydakis

My first stop at most parties is the appetizer table. Ninety percent of the time, the same dishes appear and most of them are not part of the Mediterranean Diet: crackers with 3 different types of cheese chips with dip a vegetable platter kielbasa with mustard deviled eggs and of course shrimp cocktail. I used to love shrimp with tangy cocktail sauce, but I have had so much of it over the years that it’s lost it’s appeal. Luckily for us, Koula Barydakis has given us a traditional Greek shrimp recipe that made me love shrimp again! This recipe works as both an appetizer or as the main dish. When I have it for dinner I pair it with greens (horta) and potatoes and white wine. I think you will find this to be an amazing new way to cook shrimp that will add new flavor to both your parties and dinners.


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