Top 10 Museums that will Scare You Silly

10

House on the Rock

Originally designed to house a collection of basically anything, the House on the Rock in Deer Shelter Rock, Wisconsin first opened in 1959. The house contains fascinating exhibits such as a re-creation of an early twentieth century American Town and a 200 foot model of a sea monster. Now this doesn’t sound too scary but only because I forgot to mention that the entire collection is basically left to rot in dark, dusty rooms. Now imagine such a room room filled with the stench of rot in which you can just make out a scattering of decayed mannequins sawing at old broken musical instruments – playing what sounds like a symphony written in hell! Having seen it, I can assure you that the real thing is far worse than the description!

9

Glore Psychiatric Museum

Who wouldn’t want to check out a museum dedicated to the history of such wonderful things as electroshock treatment and lobotomies? Well – most people probably. But for those who have a taste for the downright shocking, the Glore Psychiatric museum is for you. And if you find the horrifying parts of the museum too much to cope with, you can relax in the “awful things people have swallowed” exhibition. Don’t forget to check out the ancient treatments area where you can see instruments for bleeding patients and the fascinating dioramas taking you step by step through a psychosurgical operation.

8

New Haven Ventriloquist Museum

In New Haven connecticut there is a museum that contains nothing but row upon row of old ventriloquist’s dummies. Every seat in the theatre has a dummy in it – in fact, when you visit you have to stand on the stage because there is no room anywhere else. Now most people don’t suffer from Autonomatonophobia (the fear of artificial humanoid figures – yes it’s real) but even the staunchest of the staunch will be horrified by this awful display. Just think “Chuckie” times one thousand.

7

Catacombs of Palermo

Not intending to be a museum, that is exactly what the Catacombs of Palermo have become – a museum of death. Deep in the bowels of the Capuchin monastery you can view hundreds of corpses – both monks and local members of the community. The bodies are lined up along the walls in the clothes in which they were buried. Bodies were put in the catacombs from the end of the 16th century to the last interment – little Rosalia Lombardo in the 1920s. The cool air and dry environment mean that the bodies are extremely well preserved – so well preserved in fact that some look like they are just sleeping. But most look like hideous corpses ready to wake up at any moment to attack the visitors. A must see holiday spot.

6

London Dungeon

The London dungeon is really famous. So you may wonder why it isn’t in the top five of this list. Mainly because it is scary in a different way from the rest of the items here. It is scary in the sense that no one wants a random stranger dressed as the grim reaper to jump at them while screaming. That aside, the dungeon does present a great selection of macabre torture devices from the middle ages. Mind you, your local army base probably has an equally terrifying array of torture devices from the last decade! If you go to the Dungeon take your heart medication with you – those actors can certain put the frights up you. Oh – and be prepared to queue for a long time – it is a popular attraction. The only place you will have seen queues longer is at a bakery in Soviet Russia.

5

Lombrosp’s Museum of Criminal Anthropology

Cesare Lombroso founded the Italian school of criminology. It is no wonder then that this museum – filled with objects from his work is a terrifying place indeed. Combined with the macabre collectibles are images of crimes, weapons used to slaughter humans, and even Lombroso’s own head perfectly preserved in a bottle of formaldehyde. If you are interested in crime – or just want to spend a day gazing at skulls, human remains, and other horrifying objects, this is the place to go.

4

Madame Tussauds

This is probably the most famous entry on the list. Madame Tussauds in London is best known for its enormous collection of wax figures – mostly of famous people. But the museum had a more grisly start. Madame Tussaud herself started the collection during the French revolution. She would run up to the guillotine after people had been executed and make wax imprints of their severed heads. The most famous is probably that of the last King of France. These heads are all on display at the museum along with a horrifying collection of monstrous historical displays in the chamber of horrors. When you see the life-sized reproduction of one of Jack the Ripper’s victims, you will never be quite the same again. Oh – and to make matters worse, the chamber of horrors now employs actors to jump out and terrify visitors. Take along a change of underwear.

3

Museum of Anatomy

Honoré Fragonard was a professor of anatomy – at least he was until he got canned for showing the symptoms of insanity! Twenty years later he began the work that would be his life’s crowning achievement. In 1794 he began gathering dead bodies for what would become his museum of anatomy. His museum was designed to house a gigantic collection of corpses that he personally stripped of their skin and embalmed with a secret recipe – a recipe that remains a mystery to this day. The collection contains the preserved flayed bodies of animals, children, and executed criminals as well as a collection of skulls from asylums for the mentally disturbed. This museum in Paris is so horrifying that entry is available by appointment only.

2

Mutter Museum

The Mutter Museum is best known for its large collection of skulls and anatomical specimens including a wax model of a woman with a human horn growing out of her forehead, the tallest skeleton on display in North America, a 5 foot-long human colon (pictured above) that contained over 40 pounds of poop, and the petrified body of the mysterious Soap Lady whose entire corpse was turned into soap after she died. The museum also houses a malignant tumor removed from President Grover Cleveland’s hard palate, the conjoined liver from the famous Siamese twins Chang and Eng Bunker, and a growth removed from President Abraham Lincoln’s assassin, John Wilkes Booth. It may not terrify you – but I guarantee that it will end up haunting your dreams.

1

The Purgatory Museum

According to Catholic doctrine, a person who dies with only slight sins on their soul goes to purgatory to be cleansed by fire before floating off to heaven. At the Church of the Sacred Heart in the Prati district of Rome, there is a small museum tucked away behind a side altar. It is the Purgatory museum. This truly scary place has exhibits which document cases of souls in purgatory coming back to earth to haunt the living. Some of the items on display are a table with scorch marks and lines carved out of it by an otherworldly hand, as well as burnt fingerprints on clothing and bedlinen. But perhaps the scariest item of all is a book with an entire human handprint scorched deeply into the pages – the handprint of a long dead monk suffering in the fires for some unknown sin.

Source: listverse

Top 10 Most Bizarre Soups

10

Menudo

This is a personal favorite and while it is not very bizarre where I come from, some may find cow stomach soup to be a little odd. Menudo is a traditional Mexican soup that is very popular and often made for special occasions. It is also widely known as a cure all for hangovers. Menudo consists of tripe or cow stomach, onions, cilantro, oregano, chilis and hominy. It takes anywhere from seven to ten hours to make, as the meat needs to cook for an extended time to make it tender. Some people wonder how stomach lining can be delicious but when you add all of the other ingredients and let it simmer for hours what you get is an insanely good soup. The tripe is so tender it almost melts in your mouth, add some corn tortillas for dipping and you got yourself a meal. Who knew cow stomach could be so good? The origin of Menudo varies, found throughout Mexico, the soup most likely came from a need to use every part of the cow, in this case stomach lining. You can find the soup in most Mexican restaurants.

9

Kiburu Soup

Perhaps the simplest soup on the list comes to us from the Chagga tribe that lives at the base of Mount Kilimanjaro. The tribe depends on agriculture for their livelihood focusing on bananas and coffee. A no frills type of life gets you a no frills soup, made of sweet bananas, beans and dirt or “earth” as they call it. Essentially the ingredients are all mixed together to form the soup including bits of twigs that can be seen in the picture. The dirt supposedly gives the soup a saltiness and earthiness flavor.

8

Supu Soup

This soup reminds me a little of Menudo, with many parts of the animal being used to create a flavorful soup or stew. Supu simply means soup, but the breakfast version of this Tanzanian soup is the most extravagant, made from goat lungs, heart, liver, head, cow stomach, intestines and tongue. If you are lucky, you might even get a cow hoof and tail thrown in. The hooves are sometimes boiled and is called supu ya makongoro. The soup eaten for breakfast is a traditional dish in Tanzania and is also widely known to cure hangovers.

7

Chicken Testicle Soup

Very similar to our traditional chicken noodle soup except that it has chicken testicles instead of chicken meat. The soup simply made from testicles and vegetables is cooked in broth until tender. The testicles are creamy on the inside and very soft, similar to tofu but with tight skin like a sausage. Others have compared it to an under cooked egg with a custard consistency. Again, the testicles are said to have good side effects, in this case good skin for the women and stamina for the men. I have always heard that kind of stuff is good for your skin. There are black and white chicken testicles available for soups.

6

Bird Nest Soup

One of the most expensive soups on the list, Bird Nest Soup is made from the nests of Swiftlet birds. The Chinese soup is a delicacy, and sells for as much as $30 to $100 per bowl, a kilogram of the nest can cost up to $2000. Soups made from nests are almost entirely from the birds own sticky saliva. The nest dissolves and becomes gelatinous with water. The bird’s nests have been in Chinese cooking for centuries usually in the soup. Swiftlet birds make their nests in caves by the male and take over 35 days to build. The cup shaped nests are interwoven strands of salivary cement. Some common health benefits that are associated with the soup are, focus, improved asthma, libido, and the immune system.

5

Deer Placenta Soup

In Shanghai, China, you can have Deer Placenta Soup that will help you in bed, your kidneys, skin and vitality. I am starting to see a trend here. The soup is made from mushrooms, flowers, black chicken (must be where the black testicles come from) and deer tendon in a broth. While the soup actually sounds good, the placenta is elastic making it chewy when eating it. If you do not know exactly what a placenta is, here is the definition to make it even more appetizing. The sac-shaped organ that attaches the embryo or fetus to the uterus during pregnancy in most mammals. Blood flows between mother and fetus through the placenta, supplying oxygen and nutrients to the fetus and carrying away fetal waste products. The placenta is expelled after birth.

4

Shirako Soup or Cods Sperm Soup

Known as Cods Milk Soup stateside and Shirako in Japan, the soup is essentially the sperm sac of male codfish. Shirako is served raw or in a soup. The sperm sac cooks until it melts down into chowder like broth becoming creamy, almost like custard. Shirako, appropriately means “white children” and is available in the winter. As with many animal parts in Asian cuisine that have special qualities, eating the Cod’s sperm gives you stamina in bed. There is a restaurant in New York that serves the dish as a specialty.

3

Fruit Bat Soup

This next soup would not be so bad if they would at least take the fuzzy fur off the bat. In the islands of Palau, this soup is again a delicacy in town. Although I am starting to think many of these “delicacies” came from unknowing tourists willing to try anything. The island has two types of bats, the insect eating and the large fruit bats. The latter are cooked in coconut milk, ginger, spices and boiled for several hours. At some restaurants, the customer is able to choose his or her bat before cooking it alive in boiling water. Many people who have tried the soup stated it is delicious, although having a furry rodent like head staring at you can be unsettling.

2

Tiger Penis Soup

There are many penis soups out there but this is by far one of the most rare and expensive. Tiger Penis Soup has been around for centuries in Asian cultures, known for its almost mythical properties akin to Viagra. The dried tiger penis is soaked in water for a week and then simmered up to 24 hours with other spices and medicines, at times with tiger bone. A single bowl of soup can cost you up to $400.
Tigers are an endangered species and protected, yet many Asian markets still carry tiger parts in their shops. A recent survey of New York’s Chinatown revealed that 60% of the shops claimed to carry tiger parts. If you do decide to buy some tiger penis make sure it is legit, shady shop owners often substitute ox or deer tendons for the real thing.

1

Tiet Cahn a.k.a. Vietnamese Blood Soup

Finally, we have a soup so bizarre it can hardly be called a soup at all. It is a traditional soup in Vietnamese cuisine made from simple ingredients, raw blood (usually duck), cooked gizzards, and topped with peanuts and herbs. The soup is refrigerated so the blood coagulates and can then be eaten chilled before the blood loses its jello like consistency. Supposedly, the soup gives both the person making and eating it strength. Its popularity has declined since the bird flu spread through Asia. Although many still eat it, there is concern for the public’s health in consuming raw blood from ducks. Did I really have to tell you that though?

Bonus

Soup # 5

Soup #5 has been added as a bonus for the sake of completion. Strong like a bull is a phrase that attracts some lovers to this four-legged mammal with a notorious temper. In areas of Southeast Asia, a soup (known as soup # 5) composed of onions, carrots, broth and bull’s penis and testicles is a popular dish noted for its aphrodisiac properties. The parts in question are given a good scrubbing and scalded in boiling water for good measure before winding up in an aromatic soup loaded with vegetables. Unlike some truly wild aphrodisiacs that are potentially harmful, bull’s soup is pretty tame by any stretch of the imagination. And while ostrich testicles are said to be tasty, they fall short in the bedroom when compared to the hardy bull variety.

Source: listverse

10 Food Facts That Should Surprise You

10

Fortune Cookies

The fortune cookie was invented in San Francisco in 1909, at the Japanese Tea Garden Restaurant. In 1916, Los Angeles noodle manufacturer David Jung claimed to be the inventor, but a San Francisco court ruled that Makoto Hagiwara, caretaker of Golden Gate Park’s Japanese Tea Garden, was the creator of the cookies, which he served to guests of the gardens. [Source]

9

Tonka Beans

The deadly tonka bean (often added to perfume as a cheap alternative to vanilla) is banned outright in the United States as a food additive. Despite its highly poisonous qualities, it is popularly enjoyed in France in high quality pastries (pictured above is Jean Paul Hévin’s famous “Tonka”). Despite its reputation as a killer, only a few countries ban its use in food. The smell of fresh tonka beans is like a combination of bitter almond, vanilla and clove. It is unique in its mix of tastes, which is why it is so highly prized in the best European pasty houses. [Image Source]

8

Chicken Tikka Masala

Chicken tikka masala, the hugely popular Indian curry, is not Indian. It was invented in Glasgow, Scotland. Yes, one of the most loved Indian dishes comes from the home of haggis and hogmanay. It is, according to statistics, the most popular “Indian” dish in Britain.

7

Korean Table Manners

In Korea, to this day, when a young person is eating with someone older, they must turn their face away from the elder member of the table and shield their lips with their hand when taking a sip of alcohol. This is done as a sign of respect. The importance of respect is found everywhere in Korea: the Korean language has over 600 different word endings to be used in different social situations, depending upon seniority. This makes Korean the hardest language in the world to learn, despite its simple 24 letter alphabet (Hangul).

6

Fish ‘n’ Chips

Shark and Tatties (pronounced “shark and tay-tees”) is the New Zealand slang term for fish and chips – the crispy alternative to the British version, which is usually soggy and served with skin on, accompanied by a side of grey overcooked ‘mushy’ peas (sorry, Brits – but it’s true – NZ fish and chips is always cooked to order). As the name suggests, the most commonly used fish in New Zealand for this delightful dish is shark (rig shark to be exact – pictured here). Due to people possibly being upset, the meat is marketed as “lemon fish”. In a strange meld of rich and poor, equally popular with shark and fries is deep fried battered Bluff Oysters, the best in the world, which are nearly ten times more expensive than the fish. On Facebook, you can see a recent photograph of my dinner of shark, oysters and chips (fries), with homemade ketchup and New Zealand’s Watties Tomato Sauce. Oh – and awful supermarket white bread which lacks flavor and substance, but is particularly favored for fish and chips.

5

Indoor BBQ

Cooking with charcoal inside the house can be deadly, due to the release of carbon monoxide. Despite this, white charcoal (binchotan charcoal) is commonly used inside homes in Japan and Korea, as well as in Asian restaurants all around the world (at least two restaurants in California use 100% indoor charcoal grills). With good ventilation, white charcoal can be safely cooked on, even in close quarters. It produces no smoke due to the manner in which it is made, and consequently it lends a subtle and pure flavor to barbecued meat. The US Center for Disease Control says that charcoal should never be used indoors (including white charcoal) as there is a risk of death by carbon monoxide, but that hasn’t stopped people in Asia from continuing their 1,000+ year tradition of doing so. White charcoal is a special type produced in a very different way to black charcoal. It is as strong as steel, and when you have finished cooking you can dump water on it and use it again, at least three more times.

4

Tea Time

Would you like to come for tea? If you visit the British Empire (and its commonwealth nations) you might be surprised at what you get if you say yes. Tea, for most commonwealthers and many Brits, means the main meal of the day (at night) – not a cup of tea with scones (pronounced like shone – not moan) eaten in the afternoon – as it was known by the upper class English. How has this come about? The most likely explanation can be found in the menu of the Titanic:
Upper class and second class menu involved: breakfast, luncheon, dinner. The third class menu was: breakfast, dinner, TEA (main meal), supper.
Primarily the settlers of the commonwealth were of the third class variety. If you want to see what the different classes actually ate on the Titanic (their final voyage in fact), you can read the menus here.

3

Hot or Cold

Have you ever eaten a peppermint and inhaled at the same time, only to find that your mouth burns? In fact, your mouth is getting cold! Peppermint contains high traces of menthol (making it, and spearmint, the main sources of menthol for other uses) which triggers your mouth’s cold receptors. On the opposite side of the scale chili peppers trigger the mouth’s hot receptors. If you want to try a weird experiment, chew a chili and a peppermint at the same time. Oh – and to make things even more interesting- while the mint makes you think you are eating something cold, the actual temperature of the area affected remains the same before, during and after the consumption.

2

Lobster Color

Lobsters are always red. Before you cook a lobster it looks grey-blue, and when you cook it it turns pink. But this is not because something is changing color- the red pigment is already there. The red pigment in the lobster’s shell is surrounded by other pigments (the grey and blue), and when those pigments are heated they are destroyed, whereas the red pigments can stand the heat and they remain. The red pigment is called astaxanthin. [Image Source]

1

Jelly? Jello-o? Jam? Conserve?

Jelly and jam are different things. Jam is cooked crushed fruit (with sugar), jelly is gelatinized fruit juice (with sugar) but is called Jell-o in the United states (US Jelly is jam without the fruit pulp). And to make matters more confusing we have conserve. Conserve is a whole fruit jam made of one or many fruits cooked with sugar. Making conserve is harder than jam or jelly, as the fruits must remain in their whole shape through the cooking process. Oh – and did you know that gelatine is made from the hooves of animals?

Source: listverse

Top 10 Disgusting Shots

If you love drinking, but are tired of alcoholic beverages that taste good and don’t make you sick for days, then this is the list for you. Most drinks are intended to be enjoyable, but some are prepared with one goal in mind: to make whoever has it suffer. Experiencing just one of these 10 shots will ensure that you’ll never want to drink again:

10. Prairie Fire

Instructions: Mix one part tequila or whisky with one part Tabasco hot sauce, then add a sprinkle of pepper to taste.
Tabasco sauce is a staple of disgusting drinks, because it’s easily accessible and guaranteed to set your mouth on fire. You’ll be guzzling glasses of water immediately after shooting this, and it will do you absolutely no good.

9. Liquid Steak

Instructions: Mix one part rum with one part Worcestershire sauce.
Well, we can’t deny that it’s a liquid, but we’re positive it’s not going to taste like a steak. If meat actually resembled this unholy combination then the number of vegetarians out there would be much, much larger.

8. Alligator Sperm

Instructions: Equal parts melon liqueur and pineapple juice poured into a shot glass, with a teaspoon of cream on top.
Can a vegetarian drink alligator sperm? Not sure, but I’d be coming up with any excuse I could think of not to drink this green, curdled concoction.

7. Bloody Tampon

Instructions: Mix two parts vodka with one part tomato juice. Suck on a paper napkin for 10 seconds before consuming.
The combination of vodka and tomato juice is bad enough, and drying your mouth out with the napkin isn’t going to help matters. Worst of all, the napkin only serves to drive home the vile mental image provided by the shot’s name and appearance.

6. Cement Mixer

Instructions: Add one part lime juice to one part Bailey’s Irish Cream. Swish it around your mouth before swallowing.
This shot doubles as a chemistry lesson. It doesn’t sound bad at first; Bailey’s is good, and lime juice can’t have that much of an effect on the taste, right? Well, the taste is tolerable, but the juice curdles the Bailey’s, giving it the consistency of, well, cement. Cement that you have to mix around your mouth before forcing down your throat.

5. Prairie Oyster

Instructions: Pour one part bourbon, then crack a raw egg into the glass. Add a dash of Tabasco sauce to taste.
The shots we’ve looked at so far have been disgusting but still drinkable; they’re good to buy at a friend’s birthday for a laugh, assuming you secretly hate your friends. But now we’re looking at drinks that are designed solely to make you ill, shots you’d buy for your worst enemy.
At best, a Prairie Oyster will make you vomit, because there’s no way you’re holding down that unholy combination. At worst, your hangover is going to be accompanied by a case of salmonella, and it will take more than a couple of aspirin to get rid of that.

4. The Eggermeister

Instructions: Pour one part Jägermeister into a tall glass, then add a pickled egg. Drink, but chew the egg before swallowing.
Pickled eggs are gross at the best of times, and being forced to hold a shot of Jägermeister in your mouth while you eat the egg isn’t going to enhance its taste. Plus, this shot sounds like a serious choking hazard, assuming you don’t immediately gag and cough out the nasty combo.

3. Infected Whitehead

Instructions: Mix one part vodka with Bloody Mary mix, then add a spoonful of cottage cheese.
Do we even have to tell you what’s wrong with these shots at this point? Just looking at it is nauseating enough, and even if the idea of drinking cottage cheese somehow doesn’t turn you off the actual act certainly will. Here’s a general life tip: don’t drink anything that’s full of chunks.

2. Tapeworm

Instructions: Mix one part vodka with one part Tabasco sauce. Sprinkle with pepper, then top with a dollop of warm mayonnaise.
It’s rarely a good idea to consume something named after an intestinal parasite, and this shot is no exception. We honestly think that having an actual tapeworm would be a more pleasant experience than trying and inevitably failing to keep this abomination down, because it’s clearly designed to make people throw up.

1. New Jersey Turnpike

Instructions: Take your local bar’s bar mat and bar rag, and squeeze their contents into a shot glass.
This shot goes by many names, but considering how unsanitary it is the reference to New Jersey seems most appropriate. Ideally, you’d order this at last call at the filthiest bar you can find, because if you’re going to get dysentery you might as well go all out. Each shot is unique, although you’re guaranteed a mix of many different kinds of alcohol, filth and germs. But the specifics of what you’ll get is a mystery; it’s like opening a Christmas present, except with a lot more vomiting and stomach pumps.

Source:  toptenz

Top 10 Most Gross & Disgusting Food

It may come as no surprise to learn that, due to limited resources, many citizens of poorer countries are forced to eat whatever they can get their hands on. However, when it comes to gross foods, not all are born from utter necessity. You’d be amazed to learn what disgusting things many people eat by choice. And, while some foods can be identified as gross with a simple glance, others aren’t as easily spotted until you learn about their ingredients.

10. Casu Marzu

Sometimes referred to as ‘maggot cheese’, casu marzu is a Sardinian cheese made from goat’s milk. But what makes this food so disgusting is the way it’s prepared. Early in the fermenting process, the larvae of cheese flies are introduced. Over a period of weeks, the larvae hatch and begin feeding. As the cheese’s fats are broken down, a special flavor is produced which many consider to be delicious. When the time comes for human consumption, many people meticulously remove the maggots. However, some leave them in, believing that they add an extra flavorful punch.

9. Balut

If someone placed balut on your plate, you might think they were serving you a hardboiled egg. That is, until you cracked it open and a fully intact duck embryo spilled out. Balut, considered a delicacy in many Asian countries, is produced when fertilized duck eggs are placed in warm sunlight. After about eight days, the eggs are held up to the light and checked to ensure that the budding embryo is ready. Then, the eggs are cooked and served with a dash of salt and a few squirts of lemon juice.

8. Potted Meat

Potted meat is not some strange foreign delicacy. In fact, this inexpensive meat product produced by Hormel is available at most any North American grocery store. However, when it comes to grossness, this well-known product rivals anything you’ll find in a third world country. A check of the ingredients listed on the label is proof enough: mechanically separated chicken, beef tripe, partially defatted cooked beef fatty tissue, beef hearts, water, partially defatted cooked pork fatty tissue, salt, and less than 2 percent: mustard, natural flavorings, dried garlic, dextrose, sodium erythorbate, and sodium nitrite. Yummy!

7. Fermented Salmon Heads

Referred to as ‘stink heads’ by people who won’t eat them, fermented salmon heads are a traditional Alaskan delight. After the heads are lopped off, they’re buried in the ground for at least a few weeks. As you’d expect, during this time the heads begin to rot. Before they have a chance to disintegrate completely, they’re dug up, mashed into a sort of pudding and served cold in bowls.

6. Jellied Moose Nose

This gross food is also enjoyed in the northernmost of the United States. Preparation is relatively simple: first, the moose‘s nose is removed. Then it’s boiled for a bit until the hairs become loose and can easily be plucked free. After a few spices are added, the meat is boiled even longer until it disintegrates into a gelatinous mass. Finally, it’s sliced and served chilled.

5. Bat Paste

This delightful dish is considered weird even in the few Asian countries where it’s eaten. First, a live bat is forced into a vat of boiling milk. Then, once it has reached optimum malleability, the bat is sliced into fine bits, mixed with various herbs and spices and mashed into a pulpy paste.

4. Hasma

In China, many people consider hasma dessert the perfect punctuation to a great meal. This disgusting dish is basically the fallopian tubes of frogs. Sold in a dried shrunken form, these amphibious reproductive organs are able to swell up to 10 to 15 times their dehydrated size once they are rehydrated with water. Afterward, a bit of sugar is added to give them that special sweetness most people desire from a dessert.

3. Haggis

A traditional Scottish dish, haggis is really nothing more than a type of sausage. However, this particular sausage is comprised of a sheep’s lungs, liver and heart. Many describe haggis as resembling stuffed intestines more than sausage. However, although they admit it looks unappealing, Haggis-lovers swear that those who are brave enough to taste it will come running back for more.

2. Cockscomb

If you’ve ever seen the floppy red mass resembling an upside down glove on the top of a rooster’s head, then you’ve seen a cockscomb. Once served as a garnish along side many traditional French foods, cockscomb is still used as a common ingredient in many Italian dishes and sauces.

1. Black Pudding

This dish is comprised largely of blood drawn from pigs, cattle or sheep. However, it doesn’t become blood pudding until the blood is allowed to coagulate, a filler of oatmeal, barley or sweet potato is added, and the entire mass is brought to a boil. During the cooking process, a delightful skin is produced atop the goo. While some like to remove the skin before plunging their spoon into the pudding, others enjoy its chewy texture and prefer to eat it last.

Source: toptenz