The best dishes from poisonous fish and spiders

Try the delicacy and die. There are dishes, enjoying the exquisite taste which is sometimes the gourmet life. Experienced cooks know how to properly handle and prepare foods to neutralize the poison.

Drug easy gourmet

When it comes to deadly food, remember all of the Blowfish (fugu fish, dog fish, pachak or didnt). Its price can reach $ 250-750 per kilogram. And what awaits gourmets who are able to pay such a fortune? In the best case scenario, they will get thin as paper pearl plate fillet, spread out on a plate in the form of a beautiful landscape. However, the liver and ovary of the female contain a deadly poison, which still have not found a reliable antidote. Previously asking a guest about the state of health, cook virtuoso will leave a portion of the part of the poison that will allow you to feel a mild narcotic intoxication. It is a little wrong and the visitor is guaranteed complete paralysis, and then coma and death. Why do the Japanese do it? Say for the sake of unearthly taste of the dish. After trying expensive delicacy, one ascends to heaven from bliss, others from the terrible fast-acting poison. In ancient times, the fate of the chef, too, was unenviable: following the code of honor, he had to go after poisoned by the guest. In our days, it is clear that this barbaric customs nobody should, and because cook-poisoner can pursue a career. The only thing that calms: death from failed tasting fugu is considered to be in the land of the rising sun honorary. This samurai roulette.

Plant-killer

In his play with the death of Jamaicans and tourists coming to the island of freedom and permissiveness. Tropical fruit Aki is in these places is almost a national dish, and in other places around the globe about him respond as inedible and very dangerous. On the island learned to get rid of the poison. The ripened fruit is cooked before it becomes suitable for eating. Some believe Aki pleasant to the taste, others don't see anything special. Why run the risk? For the sake of adrenaline, wanting to tickle your nerves. The "proper" combination: Aki, boiled with dried fish and vegetables.

Latin Americans can't live without cassava is the most popular and very poisonous shrub. From its tubers make tapioca - starch-cereal, which is worldwide used for making puddings. Raw cassava is the real poison. However, the tubers of this plant are eaten like potatoes, bake them on the fire. Once in unskilled hands, negaranya, they can cause severe poisoning.

Even more dangerous containing hydrocyanic acid keluak is a huge seed of the fruit kiparisovogo tree growing in South-East Asia. To make it edible, keluak a month buried in the ground, mixed with ash, then a couple of weeks soaked in fresh water and finally cooked. Those who traveled to Indochina and the island States of the Indian ocean, perhaps without knowing it, already tasted this deadly product: pulp cloaca add in curry or chicken dishes.

Reptiles amphibians and reptiles

Food fit any snake. The main thing - to be able to properly prepare. The poison is concentrated in the head, and therefore the trunk can almost fearlessly. Not averse to eat dangerous reptiles Africans and Latin America. BBQ fried snakes even in the United States. To try the most famous dishes of these reptiles, it is better to go to China, where cooks have invented dozens of them a variety of food and drinks. Supply the snake in some local restaurants - is a ritual. Still alive Cobra or a Viper in the eyes of the visitors are killed, cut off her head. One awkward movement chefs and the poison out of your head gets into the meat. Then do a cut on the body, take heart, and mixing the resulting blood with wine, offer guests as an appetizer. And then the carcass can fry, boil, put out, bake - in short, to act like any other meat.

Another obscure for Europeans dish - fried in boiling oil Scorpions. Poisonous animal loses its terrible force due to the high temperature, and therefore, Thai, Cambodian and other Southeast natives gladly and safely eat crunchy and a little salty delicacy. Hot oil neutralizes almost any poison: likewise prepare and poisonous spiders, and tarantulas, and other malapitan, at first glance, the animals.

Poison in the basket

All mushrooms are edible, says popular wisdom, but some only once. No less Japanese and Thai gourmet play with death and our Russian fans of mushrooms. Everyone knows that a piece of russule or white mushroom, caught in the soup, can lead to a fatal outcome. Armed with this knowledge, people go into the woods. However, those who dared the independent experiments with wild mushrooms, you need to understand them better than the Professor of botany. You slightly undercook satanic mushroom - diarrhea with vomiting guaranteed. Fans of "mushrooms for vodka" you can forget about the beetle: it is at least edible, but incompatible with alcohol. Recently after research were considered inedible mushrooms, long time used in food. So, paxillus involutus, which many generations of families mushroom considered completely trustworthy, causes destruction of red blood cells. Discovered it was only a few decades ago. Extremely dangerous old, spoiled mushrooms rapidly reproducing bacteria in them can lead to very unpleasant consequences. What can we say about mushrooms of unknown origin: collected in ecologically unfavorable areas, they have accumulated in themselves heavy metals and other not particularly useful for the human body.

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