I Cooked and Testing The WORST Dish From Every Country! 🤢🌎

Lyrics kids  Core

Can a dish really be THAT bad? 🤢🌎🔥   In this video, we are taking on the ultimate culinary nightmare challenge! Instead of cooking high-end gourmet meals, we researched the absolute lowest-rated, worst national dishes from around the world. We sourced the ingredients, followed the exact recipes, and did an honest taste test to see which country holds the title for the ultimate worst dish!   From bizarre textures to questionable flavor combinations, watch until the end to see the final survival ranking!   👇 Let me know in the comments: What is the absolute worst food you have ever tasted in your life? Did your country make the list? 👀   🔔 Smash that SUBSCRIBE / FOLLOW button, leave a LIKE, and drop a comment! New extreme cooking videos, food challenges, and kitchen experiments uploaded weekly!   🎬 TIMESTAMPS:  0:00 - The Worst Food Challenge  0:45 - The First Taste (Highly Disappointing)  02:15 - Cooking the Lowest Rated Textures  04:10 - The Ultimate Survival Taste Test & Worst Winner!   #cooking #worstfood #foodchallenge #extremecooking #worstdishes #chef #viralcooking #foodie #mrbeaststyle #funnycooking #taste-test #globalfood  cooking every country worst dish, cooking the worst food, lowest rated foods in the world, trying worst country dishes, food challenge cooking, taste testing bad foods, extreme food challenge, gross food experiment, cooking fails real, funny cooking reaction, satisfying food video, masterchef challenge

Transcript

00:00today we're cooking every country's worst dish from diabolical fermented fish if there's something

00:07below an f that's where it's going to a terrifying curry made from brains oh that is so bad we're

00:15tasting the world's worst foods to find out whether they're secretly delicious or truly as disgusting

00:22as people claim starting with the infamous sir stroming from sweden sir stroming is a fermented

00:29baltic herring and is considered by many the smelliest food in the world it's described as

00:35smelling like rotten eggs sewage and garbage but apparently some people love it so i'm keeping an

00:42open mind seems to be like bulging out weirdly and like it has this strange feel to it almost like

00:49it's full of water and air i have heard this is truly considered like the worst tasting food on

00:55the planet so i'm very interested oh look at what just came out of that what is that oh oh

01:04my god

01:05that is so bad oh he made his way over here dude that is so rancid that is not made

01:13for human consumption

01:14literally the hair on my arm is sticking up right now from the smell guys oh you're supposed to put

01:21it in a bucket of water to contain the smell why did we learn that now time for round two

01:28underwater

01:29oh hello oh jeez this is the worst thing i've ever experienced in my entire life man it's like rotten

01:39fish that's been put into a rotten diaper and then left outside in the sun for about six weeks so

01:45imagine that smell that looks so delicious there's even a bubble there for kyle what it's on my

01:53freaking coffee dude what is this is that a backbone of a fish it is oh it's just full fish

02:03here with

02:03their bones and all it's just like crazy mangled pieces of fish dude it smells so bad to assemble

02:12we have a thin piece of bread now we add on our potato next we'll add on the sour cream

02:18next the onions

02:20now we have to extract some of that sir stromag it is impossible to overstate how gross this smells

02:29like it's bad either way we'll get that right over the top apparently some people even eat the bones

02:36so you already know we're adding those two now we will just wrap up our sir stromag just like so

02:44and i guess that means it's time to eat okay i'm gonna ask you guys to do me a favor

02:50do everything in

02:51your power to have an open mind and taste this as if it's food that should be eaten by a

02:56human this is

02:57the worst smelling thing i've ever smelled in my entire life sophia had to spend a half an hour

03:02outside prior to filming this feels like we're in a chamber of farts

03:12tastes like i just ate diarrhea that is what i was eating

03:21nothing against the swedish people whatsoever but you guys got to explain that one down in the comments

03:26i need at least one person from sweden to tell me if we did something wrong maybe we're

03:31misinterpreting things but it ain't right if there's something below an f that's where it's

03:36going you know that's the first time i saw sophia shed a tear on this channel unfortunately an f the

03:41strongest f tier we've ever given on this channel what it means is unfortunately sir stroming is getting

03:47f tier next up we have made it to jellied eels from the uk jellied eels are a classic dish

03:55from

03:55london dating back to the 1800s and made by boiling then cooling eels into jelly once a cheap working

04:04class food the slippery texture has made it infamous among modern diners and these right here are the

04:11eels i'll be honest this thing looks very similar to a snake though i will say just based on feeling

04:18it it seems like there is a lot of meat on here doesn't really have fins but it does have

04:23a tail

04:24what's crazy is that eels are technically considered fish step one to make our jellied eels

04:30we're going to slice them into little pieces roughly this size right here now that meat on

04:35the inside looks surprisingly white and clean to our pot we'll add some onion carrot parsley and bay

04:41leaves black peppercorns and nutmeg a squeeze of lemon and some salt and finally we will add in

04:49our beautiful pieces of eel and from here we'll just let that slowly simmer for about 30 minutes

04:56the broth has a really pleasant light aromatic smell to it these pieces of eel feel super gelatinous and

05:03tender so to finish up we start by throwing our pieces of eel in a separate jar and finally we

05:09pour

05:09that strained collagen rich eel stock right over our eel and we'll let it chill in the fridge when they

05:17say

05:17jellied eels they weren't lying just check out that jiggle there is just so much collagen in the eels

05:24that's broken down into gelatin see if i can grab one here oh wow crazy look at that really is

05:32just like

05:33eel jelly you can see how the actual eel meat is super soft at this point texturally that soft eel

05:41combined

05:42with the gelatinous jelly this one should be interesting finishing with a little bit of british

05:48malt vinegar and just a touch of white pepper and it's finally time to eat it looks like one of

05:55those

05:56ice cubes with the stuff inside a little bit of white pepper and malt vinegar really weird surprisingly

06:02very white looking fish though but if you load anything up with enough vinegar it's not bad i agree i

06:09think that vinegar is saving the day right now yeah i'm kind of enjoying this all in all it's

06:14pretty good i was worried it'd be super fishy but it's not how do i rate this though because the

06:19only

06:19reason i'm giving it a good score is because of the vinegar but that's part of the dish right i'm

06:23gonna give it an a i'm giving it an a2 i cannot believe how much i enjoyed jellied eels i'm

06:29not quite

06:30at an a here i'm gonna go with a solid c what it means is our jellied eels are landing

06:36at a surprisingly high

06:37b tier perhaps the most divisive food in the country it's time for natto from japan natto is a

06:45traditional japanese food made from fermented soybeans the smell sticky texture and stringy

06:52appearance is highly divisive but it is highly nutritious and commonly enjoyed for breakfast in

06:58japan full disclosure i've had natto several times it's actually bayashi's favorite food believe it or

07:04not every time i've had it it has not gone well so it is gonna take a miracle for this

07:09one to rank

07:10high we got some mustard as well as a little bit of sauce and this right here is the natto

07:16it's very

07:17fermented it's very bitter smelling i consider myself a very adventurous eater and i just don't get this

07:24one mixing it up you can see how it has this like gelatinous almost spider webby texture it is unlike

07:32anything i've ever seen before and just like a spider webb these little strands they just get

07:38everywhere they're so sticky they are so weird i'll go in with both of the sauces and give that a

07:47really

07:47good mix oh man the more i stir it the more it looks like snot or something like what is

07:53this man oh

07:55honestly i am not feeling confident about the flavor of this natto but if there's one thing that can fix

08:01it

08:01that would of course be steak yes we will be making a natto dry aged steak just completely covering in

08:11that sticky icky natto despite the texture it does have some nice deep fermented flavors so i'm sort of

08:19feeling optimistic that it'll actually make this taste good and just like that we'll get it in the dry

08:24ager for a few weeks dude what are you doing here man what are you doing in my shop what

08:31am i doing

08:31in your shot what are you doing in my shop do you see how i look i am from the

08:35future nice haircut what

08:37are you talking about look at me it's not even dry aged that thing's not even dry aged yet come

08:42on

08:43like yeah go go go either way it has been three weeks and our steak is looking beautiful we got

08:54a

08:54pretty nice looking dry exterior but what i'm most interested in seeing is whether or not that natto

09:00is actually fully dried out but those natto fermented beans on top are super weird now partially dried and

09:08kind of remind me of like raisins they are still extremely sticky see if we can slice this thing

09:16that inside actually looks phenomenal i am super excited to see how this tastes remove the pellicle

09:24and simply seasoning with just salt and black pepper and we'll sear until we've developed that perfect

09:31golden brown crust i mean it looks absolutely picture perfect that super juicy looking interior

09:39i am dying to see how this one came out and we'll serve our steak next to some traditional natto

09:45that

09:45we'll throw right on top of some rice green onion and then yes a raw egg yolk right on top

09:52needless to say

09:53this one should be interesting natto dry aged steak it's got some slightly strange bitter undertone but

10:03i enjoy that steak it's not bad i don't know if it's helping the steak okay let's move over to

10:08the actual

10:09natto ayashi we're doing this one for you somehow oh dude it is everywhere not a fan the bitterness kind

10:20reminds me of molasses but the texture is just so off-putting for me it's the aftertaste when i

10:27breathe in now all i can taste is like deep fermented bittery like tree bark and the thing is japan

10:34has

10:35some of the best food known to man but unfortunately natto for me it's got to be an f i

10:41can't even eat it

10:42i am with you i'm going f i give it a d because the initial bite i actually kind of

10:47liked then it hit

10:48me all right why don't you have another bite of natto kyle

10:55if you're from japan let us know down in the comments did we do something wrong is it just

11:01an acquired taste let us know but either way sadly natto is getting an f tier and next up we

11:07have made

11:07it to lootvisk from norway even through the package that is smelling lootvisk is a traditional scandinavian

11:14dish made from dried fish soaked in a chemical called lye known for its jelly-like texture and

11:20pungent smell i've read that many who dislike it simply cooked it wrong so i'm giving this dish my

11:27absolute best shot the first thing i notice is the texture of the fish appears to be very unique looks

11:34like it's almost spongy and kind of falling apart let's see what we got whoa this is unlike any fish

11:42i've ever held just look at all that liquid coming out spongy but still quite firm and the flesh of

11:50the

11:50fish almost looks crystallized step one we'll slice into nice little servings just like this and we'll get

11:58them on a rack now this next step is apparently super important for texture we're gonna hit it with

12:04a pretty good amount of salt what is essentially happening is a dry brine after thoroughly coating

12:10each piece we'll get it in the fridge for a couple hours just like that it's been a couple hours

12:15and

12:15our lootvisk should be ready to cook wow just take a look at how much liquid has come off of

12:23that fish

12:23since we salted it the fish feels a bit more firm but definitely still very waterlogged gave them a

12:30quick rinse now they go into our pan they do feel a bit fragile but still holding together pretty nicely

12:37now just a touch more salt a bit of black pepper tin foil on and we'll get it in the

12:43oven and just

12:44like that it's been 30 minutes and it should be done wow they have shrunk in size dramatically they've

12:51actually picked up some decent golden color really doesn't look that bad to plate we have some

12:55authentic norwegian bread from what i understand you kind of just roll it up like so looks like this

13:01awesome giant burrito wrap a couple boiled potatoes next we have some buttery mashed peas a little bit of

13:09mustard a couple pieces of that beautiful lootvisk fish perhaps most importantly we have some crispy

13:16bacon cooked down in butter and we are absolutely loading up the fish with it just drowning it in

13:23those buttery drippings this is actually starting to look amazing and we'll make sure to hit those

13:28potatoes as well finishing with just a touch of allspice over the top and there it is some lootfisk

13:35that i hope is fit for a king we have made it to norway it's time for lootfisk i literally

13:41have no

13:42idea what to expect here cheers i like this i really like this the texture the flavor everything

13:49about it in the bacon and the butter just compliments so well with that fish it's an

13:54amazing bite i don't know why people are hating on this there's no off flavors my guess is if you

13:58just

13:58take this straight out of the pack and eat it like a normal piece of fish it's probably really fishy

14:04it's almost like regular cod but the texture is a little bit different there's something to it that's

14:10like spongy but good but it's kind of good though it's like it's like a satisfying spongy flavor but

14:16i think it's a very solid a it's an a for me i have to go s tier really wow

14:20it is so good i wish you

14:23could all try it what it all means is lootfisk is getting an incredibly high a tier the time is

14:29here

14:29we have made it to stinky tofu from china stinky tofu is a fermented tofu dish that i've seen when

14:37i lived in

14:37asia and let's just say you immediately know when you're close to a stinky tofu food stand because

14:44the smell is intense apparently it tastes better than it smells but we'll see about that you guys

14:50might not know this but tofu does not rank high on my list of favorite foods let's find out if

14:56making

14:56it stinky will help the cause something tells me it won't step one we will take slices oh yeah check

15:03out

15:03that beautiful medium rare on that yeah that is what we're looking for and one more slice right

15:09across and for our stinky component we got this stuff right here this is chinese fermented bean curd and

15:17it is very easy to open you just gotta open it just like that and it smells oh it smells

15:25stinky

15:26basically these cubes of already fermented tofu you can kind of think of it as the starter for what we're

15:33about to make we'll add a bunch of these extremely funky pieces of tofu to a bowl it's almost like

15:40cheese but just like the stinkiest cheese you've ever smelled now we assemble our stinky tofu brine

15:47adding in some of this liquid all that mashed up fermented tofu some shaoxing cooking wine bit of rice wine

15:55vinegar some salt and garlic we'll give that a good mix then add in the tofu just kind of filling

16:02up our

16:02container and finally just topping it off with water we'll get that sealed and now to really develop

16:09those stinky tofu flavors it's into the fridge to ferment for about a week just like that it's been

16:15seven days and our stinky tofu is officially stinky gently removing our stinky tofu and just making sure to

16:24pat extremely dry for better caramelization to cook our stinky tofu i'd like to introduce the sponsor of

16:30today's video typhur we're cooking in the dome 2 air fryer 360 degree heating technology that cooks from

16:36the top and bottom of the food our tofu will evenly crisp up unlike any other air fryer dual temperature

16:42sensors and massive surface area you can fit way more and flip way less there's 15 cooking functions

16:50including bacon pizza air fry and toast it can even grill a steak covering nearly every cooking need the

16:57type for dome 2 is even self-cleaning decomposing grease and residue on the upper heating unit at 500

17:03degrees fahrenheit so i can put all my energy into cooking instead of cleaning and if you want to make

17:08a midnight snack the type for dome 2 is super quiet so you won't have to worry about waking anyone

17:14else up

17:15right now the type for dome 2 is over 28 off hit the link below and use my code max

17:21meat guy before it's

17:22gone we should be good to go i mean these look absolutely perfect with our stinky tofu done we'll

17:29top with a beautiful garlicky spicy sauce it might be stinky but let's find out if it's good stinky tofu

17:38it smells stinky that sauce is awesome i like it it really fits my flavor profile that i like but

17:46i can

17:46see how people don't like this one what i'll say is it tastes a lot better than it smells when

17:51we were in

17:51china you could smell the stuff being cooked like probably a mile away our shanghai apartment front

17:56door you walk out and it's like a brick wall of stinky tofu in your face it has this tangy

18:01vinegary

18:02almost like it's fermented miso i like it it reminds me of cheese like very funky cheese i just can't

18:09get over the smell man it's strangely addicting i can't stop eating it give it a try if you find

18:14like

18:14a local vendor it's awesome who watching right now has a local stinky tofu vendor i bet you like two

18:19percent of people do who live in asia especially for this video it's passable but i'm not gonna

18:25say it's my favorite i think this should not be higher than c tier i'm kind of in between on

18:30this

18:30one i'm gonna go with a b i'm gonna give it a solid a what it all means is somehow

18:35stinky tofu has

18:36made its way to b tier getting fully out of my comfort zone with this one it's time for brain

18:42curry

18:42from india beja fry is a spicy indian dish made from goat brains it's popular in parts of india for

18:51its rich flavor and creamy texture but as a foreigner the idea of eating brains is extreme

18:57but i do love indian food so i'm keeping an open mind okay so i couldn't find goat brains but

19:04yes this

19:05right here is a lamb brain and i'll tell you definitely looks like a brain honestly kind of a

19:11beautiful design to it with all these crazy details kind of like a snowflake or something

19:16let's crack her open can't say i've ever touched a brain before as always there's a first time for

19:23everything okay yep that's definitely a brain definitely has this soft kind of mushy texture

19:29weird pale color that looks like an alien fetus or something and what we're left with is our

19:35beautiful army of brains we'll now chop these up into nice little bite-sized pieces whoa take a look

19:44at that cross section honestly nature's designs can just be unbelievable they feel super soft and like

19:52creamy i am very interested to see how these end up tasting we'll get them into a bowl and we'll

19:58assemble our masala with all these super unique ingredients we got salt peppercorn cinnamon cloves

20:06cardamom cumin coriander garlic ginger coconut and finally kashmiri chilis and we'll blend it all up

20:16looks a little strange but oh man it smells incredible i shouldn't do this but i'm gonna taste it

20:23crazy depth of flavor to cook we'll go in with the ghee now we'll add in that super flavorful masala

20:30mixture now that we've let this cook down a bit we go in with the bay leaves and finally those

20:37brains

20:37we'll bring it down to a low simmer and let it cook and just like that it should be done

20:43finishing with a

20:44nice scoop of yogurt letting all that creaminess incorporate man i've always been so intimidated by

20:51indian food but just based on how it's looking and smelling i'm really feeling optimistic and there

20:57we have it some authentic indian brain curry i am extremely excited to try this one extremely creamy

21:06really nice kick it's actually just kind of like creamy tofu yes i really wish i didn't know what it

21:13was because i would like it way more it is spicy wow like knowing its brain makes it a little

21:19tough but

21:20the flavors going on are on point the flavor unbelievable i don't know if i'd go back for

21:26seconds knowing its brain but it's not bad i think this is the best flavor we'll have all day the

21:31actual flavor of the sauce is so good i think i'm leaning towards a b with this one i was

21:37thinking

21:37of b i liked it i'm gonna give it an a coming out of nowhere the indian brain curry is

21:43getting a

21:43shockingly high b tier well guys we have made it to rocky mountain oysters from america despite the

21:52name rocky mountain oysters aren't seafood at all they're deep fried bowl balls traditionally served in

21:59the american west despite some people saying they taste good i am feeling unbelievably skeptical about

22:06this one all right kyle which of these balls are not like the other hmm yeah i know my answer

22:15this one's not even round here are our big beautiful balls they are from a cow they are pretty squishy

22:23probably the craziest part is if you look at that design here it looks exactly like the clouds from

22:30spongebob do you see the resemblance so can i get those back when you're done you take them right

22:38now oh thanks fight all right time to slice this up now i want you all to take a mental

22:44guess as to

22:45what you think the inside looks like did you make your guess let's see if you were right oh yeah

22:51that's

22:52a weird feeling right there man oh so this is what the inside looks like the first time i cooked

22:59these

22:59it blew my mind because for some reason i don't know i just thought it looked different kind of

23:04has the color of uni the texture of pudding now we'll just very carefully remove that tough outer

23:11membrane that part is super chewy and basically an edible now that it's all trimmed up very carefully

23:17taking a nice little oval slices a super soft and gelatinous almost jelly-like texture so it's not the

23:27easiest thing in the world to slice but either way these pieces here should be perfect here they go

23:33into a little salt water brine to get rid of any blood and kind of release those off flavors just

23:40like that it's been a couple hours and you can see how that water's turned extremely murky as those

23:45impurities have come out and it's time to fry we go egg over to the seasoned flour and cornmeal

23:52making sure to get that nice covered and finally into the oil to fry we're looking for that nice

23:58golden brown and that is the color we're looking for served next to some ranch and cocktail sauce

24:05i mean they look super crispy and flavorful let's find out how rocky mountain oysters really taste did

24:12anyone else here think that rocky mountain oysters were actually oysters because i found out about five

24:18minutes ago they are not one of the best smelling things we've had today though a weird aftertaste

24:24look we've had some just absolutely terrible things today that was significantly better do i love

24:30it though not really i don't love the taste but i do like the texture it's really crispy on the

24:36outside and the inside's like gummy and chewy and it's kind of satisfying it's almost like a starburst

24:41kind of on the inside a little bit it's not that bad like i would take down pounds of this

24:47before

24:47i eat that starstroming again it does have a little bit of a twangy aftertaste i think it deserves

24:54a surprisingly solid seat here i agree with you max i'm gonna go see it wasn't that bad like i

25:01could

25:01eat this whole plate of them i won't really enjoy it that much really kyle i'm also gonna give it

25:05a c

25:08i'm going down to a d after that bite really what it means is our rocky mountain oysters are getting

25:14c tiered this is a rough one we have made it to the andouillette sausage from france

25:20andouillette is a french sausage made from pork intestines known for its extremely strong aroma

25:26and strange texture while considered a delicacy in many parts of france apparently even many french

25:33refused to eat it you guys might recall i recently made this one with nick and it did not go

25:38well

25:39i do not like that at all that is the worst sausage i've ever had we are gonna keep an

25:44open mind and

25:45give these bad boys one more shot oh yeah they just got that stank man that ain't right so apparently

25:52first step here is to pierce it just a few times now to cook the classic method is to actually

25:58use butter

25:59and we'll go in with those pork intestine sausages and one thing about these sausages is that intestine

26:06flavor is strong i mean very strong wow this one just uh completely exploded on me what is going on

26:14here man down man oh that's gross look at all those intestines in there ugh and it really just releases

26:20all

26:21those aromas just like that our sausages should be done now we go in with the shallots quickly cooking

26:27them down now we deglaze with the wine now the cream starting to form that sauce finishing with

26:33some mustard and a little bit of black pepper this texture here should be perfect to plate we got some

26:39fries in the side salad adding on those andiette sausages which i have to say feel extremely soft

26:47finishing with that luscious mustard cream sauce right over the top at least visually i'm actually feeling

26:54optimistic dude you haven't lived until you've had a surstromic burp okay dude i've had this before

27:01i've never had it so i'm excited hope you enjoy oh oh come on with that sausage man that's really

27:09not

27:10good like just eat an italian sausage and it's enjoyable the texture does not help it either it's like

27:17squishy and porky and just as crazy because france has just incredible food that's bad pretty uh

27:25unenjoyable for me i don't know man i think it has to be an f tier i'm gonna have to

27:29give it an f

27:30i have to go f unfortunately and yet finds itself in f tier next up we have made it to

27:37the infamous durian

27:39all the way from malaysia durian is a massive spiky fruit with such an intense odor that in some

27:46countries it's actually banned on all public transportation however for some people the

27:52custard like texture is addictive you either really love it or really hate it this is quite easily the

27:59craziest looking fruit you'll ever see and it is incredibly sharp like just holding it is extremely

28:06painful to show you guys just how sharp it is what is this for real ah yeah it's sharp okay

28:15first time

28:16breaking down one of these bad boys and we start by removing the stem and we follow the natural seam

28:21on one side already getting that oniony kind of cheesy smell but either way we'll go down one of

28:28the other seams going through that almost dragon armor and then using that seam i should be able to

28:35almost pry it open just like so oh man oh hello it looks weird kind of like little baby alien

28:45fetuses

28:46we got a bunch of these little lobes looks very similar to foie gras it is super soft and mushy

28:54oh it

28:55even has this little pit on the inside and despite the funky smell keep in mind this is a 300

29:01durian so

29:03while it is super polarizing clearly some people love it just this super unique almost cheese-like texture

29:10and honestly kind of a cheese-like smell to make durian's funky flavor more palatable it's often

29:16paired with the dessert so what we're attempting here is my first ever crepe this is honestly not

29:24looking that bad it's not looking that good but it's also not looking that bad just like that i think

29:29we are done oh it's hot why it's so hot oh because i cooked it yeah okay that beautiful golden

29:36brown on the

29:37bottom these look absolutely perfect to our crepe we'll add some freshly whipped durian cream adding

29:44on a nice thick layer on one side of course a couple fresh slices of that durian and we'll fold

29:52it up i'm

29:53not always the biggest sweets guy and i am certainly not a baker but i can't lie this actually looks

29:59pretty awesome the infamous durian let's start over here with the sweet dessert it's not too sweet it's

30:07the perfect balance of like creamy and that durian is almost like custardy i love it it's the perfect

30:13level of durian flavors not too much not too little but i will say a little bit there in the

30:18back of

30:19your throat i'm gonna get like an oniony cheesy funk i can't tell if i love it or i hate

30:23it let's go for

30:25a bite once again i can't tell if i love it or i hate it this is one of my

30:30all-time favorite flavors

30:31really i love the texture and i love the flavor and combined it is just so good max and i

30:37spent

30:37a lot of time in asia before the reason durian gives an off-putting smell and flavor is because

30:42sometimes they ferment too much if you get it when it hasn't fermented too much it's actually a really

30:46nice flavor it's definitely got a little stink like i feel like on a monday i could say i love

30:50it on tuesday i could say i hate it for that reason i'm gonna be somewhere in the middle i

30:54think durian

30:55deserves c tier i know that i've hated durian in the past and i've also loved it it completely depends

31:01on the durian this one's pretty good i'm gonna give it a solid b i have to go s really

31:07have to

31:07go s what it all means is durian is getting a very solid beat here we have made it to

31:13the notorious

31:14balut from the philippines and if you guys remember correctly this did not go well for me last time

31:20does not taste like a hard boiled egg dude tastes like a fetus balut is a popular filipino street

31:24food and is a fertilized duck egg with a partially developed embryo i genuinely don't know if i'll be

31:31able to eat it but i'm gonna try my best because i do love filipino cuisine so if you look

31:38closely up

31:39against the light there's something in there turns out that something is a partially formed fetus that

31:44yes fortunately we need to eat now these are still raw so we'll get them in boiling water should take

31:51about 20 minutes and just like that they're good to go now to open this we'll start on the more

31:57rounded

31:57side and we'll just kind of crack it open oh boy here we go yep oh yeah we got this

32:04membrane and if

32:05i open it up you can see it's full of all this juice and i'm not gonna lie i think

32:10that's a duck

32:10foot that right there would be the baby duck the way it's done is you start by slurping this juice

32:18people say it tastes like chicken stock

32:23all right well i was just pouring out the juice and the little baby duck came out

32:27mmm so it's a full duck there's a head there's feet there's a body feathers it's a duck i don't

32:33know if you guys could tell but that freaked me out so once you eat all that then you move

32:39down the egg you get to the yolk soft and stuff one cool thing you can add which is very

32:45authentic

32:46is this sauce right here kind of gives it this like vinegary tang you can also add a little bit

32:50of salt but either way i think it's time we taste is this the first time we've eaten this together

32:56yeah

32:56it's always just been max sophia and i have lucked out in the past not today there's definitely a duck

33:02in there there's definitely something there is a duck right right at the top right at the top no amount

33:08of delicious vinegar in the world i think can fix this for me yeah i think i recently heard you

33:13say that

33:14you will eat anything if you have vinegar i know we get a flashback from that but if you load

33:18anything up with enough vinegar it's not bad what that means kyle is i need you to eat this entire

33:24egg covered in vinegar i don't know if i can do that and that's saying something because this might

33:30be the best vinegar in the world it's incredible that's huge oh his head fell off okay just kyle what

33:41that's his arm what are you doing bro what just happened just slung his arm at me we start with

33:47the

33:47slurp of the juice if you separate the mental side the juice is delicious wait actually it's good

33:55tastes like a slow stewed chicken soup yes get rid of the fetus and let's try to eat that yellow

34:00part

34:01because i have a feeling that's something we can actually eat wow that part's good very flavorful egg

34:07wow super flavorful that's a very eggy egg yolk yeah extreme eggy flavor i'm still unfortunately

34:14not vibing with this one definitely not vibing with it i don't think it's good enough to bump it

34:19up to a c tier i think for me it's gonna be d tier i think because i couldn't eat

34:24the main event

34:25i gotta go d tier it's gonna be an f for me what it means is balut has made its

34:30way to d tier

34:31this one causes all sorts of controversy it's time for vegemite from australia vegemite is a salty

34:39yeast spread from australia and a breakfast staple the intense savory flavor is very different than

34:46traditional sweet breakfast spreads but australians seem to absolutely love it what i learned recently

34:52is that vegemite is certainly not like nutella meaning you should not take a spoonful like this

34:59and eat it as is learn that one from the ufc legend alex folk himself eating it by itself is

35:04tough see a lot of people want to be like yeah cool grab a spoon and eat the vegemite you

35:08need it

35:09toast a few bit of butter a little bit of vegemite that's the best way but it is so much

35:13better with

35:13butter to all my australians watching let me know if this amount of vegemite looks right to you so

35:19another way i've seen people eat vegemite is to once again start with your butter and a thin layer of

35:25the vegemite but this time they add a bit of cheese that's melted over the top i am very excited

35:30to

35:30see how these compare talk about a divisive food it is time for vegemite let's start with the just

35:37butter and vegemite one oh no you're supposed to just go like this and eat it with a spoon help

35:41psych no no no no no no don't you dare do that that's a powerful flavor i like it it

35:48almost tastes

35:49like reduced soy sauce it's a very punchy savory umami it's like extra salty butter almost like i

35:57took a spoonful of miso and just glopped it on there i don't hate it all right now let's taste

36:01one with cheese i'm super intrigued about this this is the one it works really nicely together

36:08the flavors are just so much more balanced here if i'm in the mood for something savory something a

36:13little bit more like dinner or lunch vibes for breakfast this is what i'm going with i think it's

36:18b i kind of like it i'm gonna give it an a because it's better than i expected and i'd

36:21also rather

36:22not piss off the ufc fighter who introduced me to this so it's getting an a tier i don't hate

36:26this one

36:27but i don't love it i'm gonna give it a c what it means is vegemite is getting a very

36:32solid b tier

36:33next up we have made it to hongyo from south korea hongoi is a korean fermented skate fish with a

36:41powerful ammonia smell often compared to industrial cleaner some koreans love this dish and seeing as

36:49korean food is my favorite cuisine i have high hopes and this right here is a whole skate wing skate

36:56looked

36:56very similar to stingray and this thing is absolutely wild it literally feels like a wing it has these

37:04beautiful polka dots over the top a super white bottom side these crazy sharp barbs that kind of

37:11look like fangs but there is clearly a lot of meat on here authentic hongyo requires a very traditional

37:17process so we're gonna quickly wrap it here in parchment paper we'll get that into a container

37:22and we'll get this in the fridge to ferment for about a week just like that it has been about

37:28a week and

37:28it should be done crack into it and honestly i have no idea what to expect i was expecting a

37:37super

37:37ammonia forward smell but it kind of smells like seaweed but it doesn't smell bad oh oh hello i got

37:45it

37:45wow it smells like that extremely strong ammonia smell i think this actually might have worked well

37:52it doesn't smell good kind of smells like fermented urine but i think that's what we're going for never

37:57been so excited to smell fermented urine what are you cooking max it smells delicious in here just

38:02shut your eyes and breathe deeply port-a-potty here it is time to fillet i believe it's the exact

38:11same

38:11process as a stingray you might be wondering have i filleted a stingray the answer is yes i did it

38:18while simulating giving birth which uh fortunately we're not doing today absolutely beautiful sting oh absolutely

38:25beautiful beautiful what stingray fillet starting on the top fillet here and really just following

38:33down that seam of cartilage leaving us with this beautiful piece of skate and we'll remove the skin

38:41and this is easily one of the coolest fish fillets i've ever seen has those extremely long muscle fibers

38:49very similar to a beef flank steak and we'll start by taking some slices with the grain like so and

38:57from here we'll slice on an angle right against the grain our slices have this funky almost accordion

39:05shape but against the grain they do look quite tender now to eat that fermented skate as authentically

39:11as possible we of course have our boiled pork belly known as bossam it's essentially just pork belly

39:17simmered in a wide range of aromatics it is a classic component to this fermented skate dish this pork is

39:25super tender all this richness apparently is critical in kind of counterbalancing that extremely strong

39:33fermented skate flavor plating our fermented skate directly next to a big stack of that pork belly for a

39:40classic pairing we have some chili sauce as well as a bunch of kimchi for that acidity of course served

39:47alongside some makuli let's find out how fermented skate actually tastes the plate looks pretty

39:54but if i really stop and think about it this skate is basically just rotten fish i'm a little scared

40:00for

40:00this one it smells like pee okay what you want to do is get a little bit of kimchi a

40:04little bit of that pork

40:06it's actually pretty good really good it tastes like clean sushi almost it's got a little funk man

40:11oh when you eat it by itself it has that ammonia aftertaste oh you know how civilizations all across

40:18the world have their own like hieroglyphics or they've all seen god in their own way every single

40:23country seems to have a little bit of an ammonia funky flavored food and i don't know why every

40:29country's like yo let's make a dish that tastes like pee i had high hopes in the beginning because the

40:34texture was okay the flavors seemed okay but maybe it was the pork and the kimchi masking it but i

40:40think we

40:41got to judge it as the bite because that's how you're supposed to eat it i agree on that note

40:44should we try this stuff oh yeah it's expired also is it really that's fire so good wow looking at

40:52this

40:52meal as a whole i think this is a very solid beat here i agree with that i'm good with

40:58a b a strong b

40:59give it a try if you find like a local vendor it's awesome next up we have made it to

41:04haggis

41:05from scotland haggis is scotland's national dish made from sheep organs mixed with oats and spices

41:12traditionally cooked inside a sheep's stomach locals love it while the rest of the world let's

41:18just say is a lot more skeptical but i'm here to give it a good shot so this here is

41:22canned haggis that

41:24i actually ate once with guga and it really wasn't bad tell me that does not look like dog food

41:29wait a

41:29minute never judge a book by its cover everybody but to make today a little bit more interesting

41:36this right here is real haggis stuffed inside of beef bung beef bung is basically an organ that's

41:44part of the cow's intestinal tract needless to say this one should be interesting it's like a little

41:49meat pouch pretty firm but honestly doesn't smell bad at all sophia just had an absolutely horrible way

41:57to describe this part right here she said it's like belly button cheese it smells like it too

42:03now to prepare our beautiful haggis we need to basically just cook it through in some simmering

42:09water just like this it is already fully cooked so really just heating it up and just like that

42:15we should be good to go and it's got this crazy like soft but still tight and firm texture let's

42:22slice

42:22it open i wish i could say it looks beautiful but either way there we have our haggis it's definitely

42:29got a pretty strong irony almost livery smell if you look closely you can see the oatmeal in there

42:35kind of separated by what looks like ground meat plating our haggis traditionally with some neeps

42:41our tatties aka mashed potatoes nice helping of the haggis finishing with a traditional scottish gravy

42:50it's got some whiskey some cream some dijon this one's actually starting to look pretty good haggis

42:56might just be the least delicious sounding name of food on planet earth haggis immediately get a liver

43:05flavor then it starts to dissipate you get the oatmeal texture it's not bad it's really satisfying

43:10oatmeal texture the highlight on this plate are these neeps these things are incredible i've had haggis

43:15twice in my life once was out of a can with guga loved it second time was out of a

43:20cow bum don't

43:22love it this one it tastes authentic it tastes organy i don't hate it but i definitely can't say i

43:28like

43:28it and the texture's like little pieces of cartilage that have been boiled down so it's kind of crunchy in

43:34a weird way that's the oatmeal though it makes me feel like a meeting cartilage you have to really enjoy

43:40the flavor of organ meat that's you you will love haggis if that's not you you will probably give it

43:46a d tier like i'm doing right now i'd give it a c i'm gonna go d unfortunately what that

43:51means is our

43:51haggis is getting d tier even just smelling this through the package i can tell you this one's rough

43:58we have made it to hakarl from iceland hakarl is a traditional icelandic dish made from fermented

44:05shark it's buried and aged for months and the result is a powerful ammonia flavor i've heard

44:11that even most icelandic people dislike it and it's more of a tradition needless to say i'm concerned so

44:17if you guys remember this is one i've eaten with guga and it did not go well why does it

44:23taste like that

44:26thing really only smells like one thing it has the strongest ammonia smell you will ever experience

44:33honestly i'm a little scared to open this bag up oh it's almost spicy that's how strong the ammonia is

44:42it's like urine that's been left out for five weeks in the sun remember this shark meat has never been

44:49cooked just fermented and man it is slimy squishy but definitely still firm don't be fooled by that clean

44:58looking white shark meat telling you this is as intense as food gets i'm gonna be honest with

45:05you guys i've had this before i would almost guarantee that i could offer you 10 grand and

45:10you will not be able to swallow that remember that's just strumming coming down my face man i don't know

45:14if this is going to be worse than that that was torture i got a big piece too for some

45:18reason it's a

45:19really big piece it's really juicy i got a real stomper over here no person in their mind is making

45:31that for someone to eat the aftertaste is even worse than the first taste it's like you took toilet paper

45:37peed on it and then ate it i don't think anything in the world can make this taste i don't

45:42think anyone

45:43on earth can eat this seriously if there's anybody in the comments please let us know right now if

45:49this is something that you enjoy also if you're enjoying this video i have to say we've been going

45:53through it drop a like if you haven't already we would really appreciate it it has to be after i'm

45:58gonna give this like a solid b kyle hahaha just kidding what it all means is hi kyle hey it's

46:05gonna be

46:06effed here and we have made it to menudo from mexico menudo is a traditional mexican soup made with

46:13simmered beef tripe aka beef stomach tripe is highly divisive but this one has a rich broth and chewy

46:21texture that many mexicans love and honestly sounds pretty good with a tangy spicy broth and this right

46:28here is a real beef stomach otherwise known as honeycomb tripe you can see how it has that distinctive

46:35almost honeycomb like shape it's actually quite beautiful almost has these petals over the top

46:41then a pretty thick seam of stomach lining i hope this doesn't end up being too chewy step one we'll

46:47just slice this up into nice little bite-sized pieces right around this size here should be perfect

46:54our cow stomach now goes into a pot we'll add an onion some bay leaves garlic and for our next

47:00secret

47:00ingredient this right here is a pig's foot it's filled with tons of flavorful skin and collagen i

47:07kind of split it down the middle so you can see the bones in there all that bone marrow looks

47:12kind of

47:13funky but it is full of flavor we'll cover with water and bring to a simmer for the next couple

47:19hours

47:19in the meantime for some authentic mexican flavors we have some soaked guajillo and soaked chile de

47:25arbol peppers we'll get all those chilies into our blender some onion a little bit of garlic a few

47:31cumin seeds some salt water and we'll blend that smells good and with that our soup's been simmering

47:39for two hours so we'll add in those chili flavors the next thing we'll be adding here is something called

47:45hominy special type of white corn and we'll get that in so it can absorb all those flavors and we'll

47:52let it finish cooking and we are finally ready to plate it's definitely thickened up it smells

47:59incredibly flavorful we'll have to see how strong that stomach and pigfoot flavor ends up being but

48:05at least visually this actually looks like a winner we'll finish with a little onion cilantro a squeeze

48:11of lime and it's time to eat time for menudo interesting stuff going on here

48:19i want to eat this soup without the tripe but i think that kind of ruins the integrity of proper

48:25menudo i'm loving the kick from the chilies the corn is incredible the texture of the tripe i love

48:31but the flavor it tastes like a barn this is a little difficult to take down because it's just

48:37so much of it this is more gelatinous and mushy it's a little overwhelming but this and honestly

48:43everything should be taken with a grain of salt we are doing our best effort to make the most

48:48authentic version of each dish clearly there's a chance we're not doing something exactly perfectly

48:52so let us know down in the comments how we did i feel like a c is fair i'm gonna

48:56give it a d i'll

48:57settle at a c what it means is we're settling at a c for menudo and we have made it

49:03to charnina from

49:05poland duck blood soup is a sweet savory and sour soup made from you guessed it duck blood the idea

49:13of

49:13eating blood is something i have never been able to get behind but people in poland seem to love it

49:18so let's see and this right here is duck blood after living in asia i've had blood several times

49:25in my life and honestly it's never been my favorite crack this baby open apparently you want to make

49:32sure there's no clots in the blood oh i don't know what i was expecting that's way more bloody than

49:38i

49:39thought it would be it's just god got a thickness to it man we're actually leaving the clots in i

49:45just gotta stir it up yeah i mean that's blood for sure oh ah it's on me oh i can

49:50fully see my

49:51reflection in the blood i feel like this is a horror movie it's kind of creepy but the one thing

49:54i will

49:55say is it smells incredibly clean like it doesn't smell like anything which i think it's a good thing

50:00to get started on this soup we need to add in flour mixing that in to try and get rid

50:05of any clumps

50:06so it's really starting to thicken up now we'll need some duck stock to that we are actually going

50:11to add in some pears because what it looks like is this is actually going to be a sweet soup

50:17as such

50:17we will also be adding in a few prunes now to ensure our blood doesn't clot we actually need to

50:24add

50:24in a couple tablespoons of that hot soup into blood this is going to start warming up the blood

50:32ensuring it stays nice and smooth mixing that up and finally we'll ladle in that beautiful blood

50:40just immediately turn into this dark brown color that's crazy looking just trying to slowly add in

50:48the blood mixing very well to try and prevent any large chunks or coagulation i think this is actually

50:56going pretty good finishing with a little salt some sugar a little bit of vinegar a little black pepper

51:01just like that should be done to plate we have some authentic polish kluski noodles and we'll add

51:09our chernina duck blood soup right over the top duck blood and noodles is not something i eat on a

51:17regular basis so we'll make sure to throw on some of those poached pears it is finally time to eat

51:24polish chernina aka duck blood soup it smells really good though that was one of the weirdest

51:32things i've ever had in my life i like it genuinely i don't get a huge iron flavor that i

51:37was expecting

51:38it's giving a little bit of livery taste i can't tell if this is supposed to be a savory dish

51:43or like a

51:44fruity sweet dish and there's also a little bit of livery iron flavors in there so it's not horrible but

51:51it's confusing and if i didn't know it was duck blood soup i might have a little bit of a

51:57different

51:57thought about it because once you know something's made out of blood it just changes things but i think

52:02it deserves a solid c tier i agree with that i'm going with a strong b it's way better than

52:08i was

52:08expecting what it means is it's getting c tier this one's crazy even for me it's time for head cheese

52:15from germany despite the name head cheese this isn't cheese at all it's a cold meat jelly made

52:22from a simmered pig head it's popular across europe but needless to say the gelatinous texture and

52:28appearance can be strange to those unfamiliar well the first ingredient we have here is pork snout

52:36it's kind of like a sausage it's very soft i don't know if this is sliceable i don't know if

52:42this is

52:42pullable but let's find out there's this really weird almost hair looking texture on the inside

52:48this is kind of weirding me out let's open up our head cheese gotta say this name is not doing

52:53it any

52:53favors every time i say it it makes me feel strange inside but either way okay that smells incredible

53:01it reminds me of like a traditional sausage this might actually be good and now just taking some nice

53:07slices basically treating this just like a cold cut man that inside is looking very bizarre something

53:14tells me we are not ready for the texture on this one to assemble we have some beautiful pieces of

53:19toast

53:19a sharp german mustard on with those thick slices of head cheese a little bit of garnish and some pickles

53:28on the side i am feeling very skeptical about this one let's find out how head cheese really tastes

53:34see it smells nice and you look at the texture in there there's some crazy cartilage i think this is

53:41one of those things you don't want to look too closely at oh really porky the first half of the

53:49bite

53:49i loved it for a second beautifully seasoned reminds you of spam and then you let it kind of just

53:55melt

53:55into your mouth and it gets so porky the texture isn't really doing it any favors oh there's skin

54:03oh so if you don't look too close man come on what are you doing that's gonna be like a

54:08d for me

54:09because i did like the first initial taste and i think we can all agree that is one thousand times

54:15better than the sir stromic the very first one we had one thousand percent but to that point i think

54:20a

54:20d is fair i can't get over that porky flavor i have to go f all that said unfortunately our

54:26head

54:26cheese is getting d tier there it is guys needless to say this one was a tough one to film

54:32but we

54:32appreciate the support and we'll see you next time

Category

Transcript

Recommended