Open-minded foodies, gastronomic nationalists and food ethicists beware

Even the most adventuresome of palates might turn into 'gastronomic nationalists' and food ethicists after reading style and entertainment blog The Frisky's 10 Truly Terrible Culinary Ideas list.

Daniel Angerer, a celebrity chef and owner of Klee Brasserie in New York City, recently got a lot of media attention with his signature dish comprised with cheese made from his wife's breast milk. Angerer said to the NY Post, "I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper. It tastes like cow's-milk cheese, kind of sweet."

Also in the press this week, the Santa Monica, California whale sushi scandal and the response. Japhy Grant a contributor to True/Slant, a news and opinion site, had this to say, "our national horror at eating whale meat isn't based on any empirical truths, it's just a cultural choice we make. Unless you're a hardcore vegan, you're making morally shaky decisions every day about what you decide to toss into your pie hole and what you won't, which is why your outrage at another culture's preference is ultimately little more than gastronomic nationalism."

Vegan or not, get ready to lose your appetite or find a new flavor combination:

Cat stew: Beppe Bigazzi, celebrity chef in Italy, lost his TV show when he mentioned his love for cat stew. "Who's not fat, kills the cat," he said. "Cat, soaked for three days in the running water of a stream comes out with its meat white, and I assure you - I have eaten it many times - that it is a delicacy."

Gray squirrel canapés: Crook restaurant at The Famous Wild Boar Hotel in England, "our diners seemed to enjoy the squirrel pancakes and I thought they tasted rather nice, a bit like rabbit," explained the chef.

Hospital food: D.S. Music Restaurant in Taipei recreates a hospital experience with green jello and their famous Vodka Punch, served in an IV bag from the ceiling.

Paper: Homaro Cantu, chef at Moto in Chicago, created edible ink that he prints onto paper and molds into all sorts of shapes. Cantu explained, "I take your food and make it look like paper and taste like your food."

Peanut butter burger: Bukowski's Tavern in Boston, received a review about their peanut butter burger, "Holy smokes! Who knew gooey peanut butter and a mound of ground chuck were two great tastes that taste great together?"

Tacos de chapulines (fried grasshopper tacos): Tequilas restaurant in Philadelphia serves tacos de chapulines made with fried grasshopper tacos, a Mexican delicacy. "Once you get past the whole exoskeletons stuck in your teeth part it's not so bad," said a commenter.

Kangaroo meat: The Wine Cellar, a fondue restaurant, in Boston includes kanagroo meat in their "Crazy French Fondue."

French fry coated bacon: Phil Lees, food writer and blogger, created a dish - French fry coated bacon.

Horse, goat, dog, pig, and rooster penis: Restaurant Guo-Li-Zhuang in China serves a variety of animal penises believed to "restore virility."

Sources: http://www.thefrisky.com/post/246-human-milk-cheese-cat-stew-10-truly-terrible-culinary-ideas/
http://trueslant.com/japhygrant/2010/03/11/your-moral-outrage-at-whale-sushi-is-unjustified/