500 Adrenaline Adventures (Frommer's) - Lois Friedland [253]
Durian in Malaysia: The noxious smell of this spiky, 2.3kg (5 lb.) fruit has been compared to everything from dirty diapers to turpentine, with top notes of sweaty gym socks and a stale, vomit-like finish. No wonder it’s banned from most hotels, airports, and public transportation in Southeast Asia. Even taxi drivers—not known for their delicate olfactory sensitivities—won’t allow it in their cabs. So what’s the allure? Cracking open the fruit, which releases even more of its stench, reveals the pulpy, cream-colored flesh that has a smooth, gelatinous consistency and a flavor like almond custard. It’s an acquired taste.
Bull Penis in China: Yes, of course it’s an aphrodisiac, one of many favored by Chinese gourmands. Bull penis is usually sliced lengthwise, then filleted in such a way that when it’s served in soup—the usual presentation—it curls up and takes the shape of a pale, fleshy flower. The flavor and consistency are similar to calamari. If you’re afraid you can’t handle this, maybe your waiter could bring you something more palatable, like goat penis, chicken feet, donkey vulva, or dog penis. Naturally, you’ll want to wash down whatever you’re having with a refreshing slug of deer-penis juice.
Rats in Thailand: How could anyone resist these furry critters, especially when they’re freshly roasted and served piping hot? The rats are trapped in rice paddies (where they fatten up on rice plants), drowned, skinned, then cooked in a wok with oil and spicy chili paste. Most first-timers are surprised at how pleasantly flavored rat meat is; not gamey at all, it’s sometimes compared to rabbit. And the burgeoning market in rats helps to control the rodent population. Now, would someone please forward that info to the New York City subway authority?
Sago Worms in Papua New Guinea: The Asmat cannibals of Papua New Guinea would often eat the brains of their enemies, right out of the skull, mixed with a handful of sago worms. If you’re more of a sago worm purist, however, you may want to forgo the brains and dine on these plump little slugs the modern way, roasted on a spit, or simply smoked. The larvae of the sago palm weevil, sago worms are about an inch or two long and are full of protein and other nutrients. Fans of the worms, who usually grab them by their hard little heads and tear off the body with their teeth, then throw the head away, describe the flavor as sweet and nutty.
Cuy (Guinea Pig) in Peru: You eat regular pig, so why not try guinea pig? Be aware, however, that unlike other delicacies that are disguised in soups and sauces, cuy are served whole, with the head and all limbs firmly attached. You’ll find this dish on menus in Lima, Cuzco, and other large cities, where it’s subject to a significant mark-up (tourist rip-off, perhaps?). In smaller towns like Arequipa, however, it’s much more affordable. Depending on preparation, the skin can be crispy (again, like pork) and the meat is rich and flavorful.
Tacos de Sesos in Mexico: A mind is a terrible thing to waste, yet thousands of cow brains are tossed aside annually, without a thought to how delicious they could be cooked and stuffed into a soft, warm taco. Sad, isn’t it? A favorite in Mexico for centuries, sesos have a pillowy texture and not much flavor of their own, so they’re generally spiced up with some kind of hot salsa picante, a sprinkle of fresh cilantro, or a squeeze of lime. Though once banned in the U.S. due to fears of mad cow disease, tacos de sesos have staged a comeback and can sometimes be found at discriminating taquerias north of the border.
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