10 More Utterly Disgusting Foods

[WARNING: Some content may disturb] We have previously posted a list of the top 10 most disgusting foods and this is our long awaited sequel. We certainly can’t deny that in the West we eat some pretty awful stuff (such as sea urchin and tripe), and this list includes a couple of our own “delights”. For that reason it is probably more balanced than the previous list which focused less on western foods. The thing that most frightens me is that this list is how easy it was to find another ten utterly revolting things that people eat.

Escamoles

Escamoles are the larvae of ants of the genus Liometopum, harvested from the roots of the agave (tequila) or maguey (mezcal) plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as “insect caviar”. They have a cottage cheese like consistency and taste buttery, yet slightly nutty. To procure the escamoles, men must dig as far as 2 feet down to reach a nest of larvae. One larvae collector said: “Some of the hunters have a man with a broom who sweeps the ants off their bodies while they’re digging. I have heard that others spread their bodies with pork fat so the ants can’t bite.” It should be noted that the ant’s bite is extremely painful – so gathering the eggs is something of an “extreme” job.

Lutefisk

Lutefisk is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and soda lye (lut). Its name literally means “lye fish”, because it is made using caustic lye soda derived from potash minerals. Because of the lye content, overcooking can cause the fish to turn to soap. When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove (imagine what this is doing to your insides). Lutefisk is usually served with a variety of side dishes, including, but not limited to, bacon, green peas, green pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, geitost (goat cheese), or “old” cheese (gammelost). The scandanavians are so good at making nasty smelling or tasting food that they get two items on this list:

800Px-Surstro?mming

Surströmming is fermented tinned fish which is so foul that it is mostly eaten outdoors due to the stench. It is sold in cans, which often bulge during shipping and storage, due to the continued fermentation. Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique odor: pungent (propionic acid), rotten-egg (hydrogen sulfide), rancid-butter (butyric acid), and vinegary (acetic acid). Usually an open sandwich is made with surströmming and a number of other ingredients. Boiled potatoes (often mandelpotatis or almond potatoes) are common, as are diced onion. Other common ingredients are gräddfil (fat fermented milk/sour cream) or crème fraîche, chives and sometimes tomato. Many people do not care for surströmming (surprise surprise), and it is generally considered to be an acquired taste.

777Px-Bowl Of Kumis.Jpg

This is actually a drink, but it is sufficiently disgusting (and nutritional enough) to be included here. Kumis is a dairy product made from the fermented milk of a female horse. Because mare’s milk contains more sugars than the fermented cow’s or goat’s milk, kumis has a higher, though still mild, alcohol content. Kumis is made by fermenting mare’s milk over the course of hours or days, often while stirring or churning. (The physical agitation has similarities to making butter). During the fermentation, Lactobacilli bacteria acidify the milk, and yeasts turn it into a carbonated and mildly alcoholic drink – basically fizzy mouldy horse milk. One other property of this revolting drink is that it has a laxative effect. In other words, it makes you poo.

Century Egg Sliced Open

How I missed this on the first list I do not know, but here it is (at last) to haunt your dreams. Century egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia (AKA farts or rotten egg), while the white becomes a dark brown, transparent jelly with little flavor or taste. Century eggs can be eaten without further preparation, on their own as a side dish or chopped and used as an ingredient. But whichever way you look at it – you are still eating rotten egg.

350Px-Human Placenta Baby Side

I was in two minds about adding this item, but it is definitely eaten by enough people that it has its own name: placentophagy so here it is. Those who advocate placentophagy in humans, mostly in modern America and Europe, Mexico, Hawaii, China, and the Pacific Islands, believe that eating the placenta prevents postpartum depression and other pregnancy complications. A variety of recipes are known to exist for preparing placenta for eating in spite of the extended taboo against eating human body parts. Because a placenta is a temporary organ, it is considered by some to be excluded from the classification needed for cannibalism. Here is just one recipe I found on the Internet for placenta – it is a placenta cocktail: 1/4 cup raw placenta, 8oz V-8 juice, 2 ice cubes, 1/2 cup carrot. Blend at high speed for 10 seconds and drink. Or not.

87750125-Duck-Raw-Blood-Vietnam

Raw blood soup (ti?t canh in Vietnamese) is a dish made with raw blood of ducks or geese (sometimes pigs), with peanuts and herbs on top. This is the typical protein-rich breakfast of the country people in Northern Vietnam, but is very dangerous because of the H5N1 bird flu virus. This is made by taking fresh blood and sticking it in the fridge to gently congeal. Raw blood soup is a Vietnamese dish which is usually consumed while drinking alcohol and it is one that makes very little effort appeal to the taste buds of the non-Vietnamese diner. Usually you will find a few chopped peanuts scattered on top of your blood but that’s as far as it goes for fanciness. Blood soup has the oddest texture and tastes strangely metallic. [Image source]

334Px-Huitlacoche

What a name! And if that isn’t bad enough, wait until you hear what this stuff is: corn smut is a disease of maize which can infect any part of the plant it usually enters the ovaries and replaces the normal kernels of the cobs with large distorted tumors analogous to mushrooms. In the United States it is (rightly) considered a pest. In Mexico… it is a delicacy. In Mexico corn smut is called huitlacoche, a Nahuatl word reportedly meaning raven’s poo. It is considered a delicacy, even being preserved and sold for a higher price than corn. For culinary use, the galls are harvested while still immature — fully mature galls are dry and almost entirely spore-filled. The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. This “delicacy” has had difficulty entering American and European diets – for obvious reasons!

Cooking Insects Scorpionsoup

Scorpion soup – as its name implies, is a soup made from scorpions. Preparing and eating scorpion soup can be a dangerous task as Wing Li from China recently discovered when he was stung by three as he tried to throw them in the pot. He was making the soup to help ease his rheumatism. Scorpions are eaten in the south of China. They are reared in ‘ranches’, mostly in people’s homes, then sold in the markets. Scorpions have a woody taste and should be eaten whole, except for the tip of the tail – though some recipes suggest that the venom in the tail is rendered harmless by cooking. Either way – I think I will stick to chicken soup thanks.

P1000075

This cheese is so disgusting it is illegal – but that doesn’t stop the blackmarket from selling tons of the stuff to locals. Casu Marzu is a traditional Sardinian sheep milk cheese, notable for being riddled with live insect larvae. Derived from Pecorino, Casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese’s fats. The texture of the cheese becomes very soft, with some liquid seeping out. Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten. Because the larvae in the cheese can launch themselves for distances up to 15 centimeters (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes. If a diner is not careful to chew the maggots until they are dead, dire consequences can arise: the larvae (which are resistant to stomach acids) have powerful mouthhooks which can lacerate stomach linings or intestinal walls as the maggots attempt to bore through internal organs.

Canni3

This is listed as a bonus because it is disputed and even if true, is not common or accepted anywhere in the world. We have all heard the xenophobic tales of Chinese people eating fetuses. This is almost certainly untrue. However, a series of photos were released onto the internet which showed a Chinese man eating a human fetus. It turned out that he was an artist and the photographic series was one of his works of art – entitled “Eating People” (another recent work was a can of human brains). When questioned, the artist (Zhu Yu) claimed that the fetuses were real human fetuses stolen from a medical school. Snopes believes the fetus is a doll’s head attached to a duck’s body. Whether they are real or not, the photograph above is somewhat disturbing!

This article is licensed under the GFDL because it contains quotations from Wikipedia.

Read more: http://listverse.com/2009/07/22/10-more-utterly-disgusting-foods/

The Proper Way To Make An Old Fashioned Cocktail

There was a time when this drink was simply called a “whiskey cocktail.” That was the 1860s. Then the Manhattan and the martini came along, and people had to specify when they wanted an “old-fashioned” whiskey cocktail. Obviously the name stuck.

Those early boozers were asking for something stronger than what most bartenders make today. They wanted a glass of rye whiskey with a small amount of sugar, bitters, and water added to it. No muddled fruit — not even an orange garnish — and certainly no maraschino cherries or pineapple.

Fruit came into the picture sometime during the 20th century. But today’s cocktail purists are going back to the drink’s roots, and they will turn up their nose up at a fruity Old Fashioned. They see it as a perversion of the original. They’re not wrong; but we like it with just a little muddled orange peel.

A last note: A proper Old Fashioned is made with a sugar cube that’s moistened with bitters and a splash of water or club soda — not simple syrup.

2. First, get your ingredients together.

We suggest you make more, but for one cocktail, you’ll need:

1 sugar cube
3 dashes Angostura bitters
Water
Ice
2 oz. rye whiskey
Orange peel (for garnish)

4. Cube in the glass.

5. Add bitters, an orange peel, and a splash of water.

6. Then muddle!

Using a muddler (or even a strong spoon), crush the sugar cube and muddle the orange peel. You’re trying to a) pulverize the sugar so it will dissolve into your cocktail easily, and b) release some of the orange’s essential oils to flavor the drink. Again, cocktail historians and purists would not muddle the orange. Your call.

7. Add the booze.

8. Then add ice, and stir.

If you’re fancy, use a bar spoon, but any old spoon will do.

Food52 is a community for people who love food and cooking. Follow them at Food52.com and on Twitter @Food52. Or, get answers to your burning food questions with our new (free!) FOOD52 Hotline iPhone app.

Read more: http://buzzfeed.com/food52/old-fashioned-cocktail-recipe

21 Reasons You Should Definitely Drink More Beer

1. It keeps your kidneys healthy.

A Finland study found that beer had more kidney benefits than other alcoholic drinks; each bottle of beer that men consumed daily lowered their risk of developing kidney stones by 40%.

2. It has fiber.

Beer, especially dark beer, pours up about a gram of soluble fiber in each 12-ounce bottle. Fiber helps lower your levels of LDL, the “bad” kind of cholesterol.

Wine has none. SUCK IT, WINE.

3. The White House brews its own beer.

 

Drinking beer is patriotic. Every time you finish a pint, you’re basically Lee Greenwood.

4. And POTUS himself has been known to enjoy a pint.

Getty

5. Beer can boost your levels of B vitamins.

A Dutch study found that beer-drinking participants had 30% higher levels of vitamin B6 levels in their blood than their non-drinking counterparts, and twice as much as wine drinkers.

Another bonus: Beer also contains vitamin B12 and folic acid.

6. If you’re bored with normal brews, there are tons of fun varieties to try.

 

7. Beer has a rich history: It’s one of the oldest beverages that humans have produced.

The Ebla tablets, which date back to c. 2500 BCE in Mesopotamia, reveal that brewing beer was a popular occupation for women. Beer made from baked barley bread was part of the daily diet of Egyptian pharaohs.

8. Beer even hydrates “slightly better” than water.

Researchers in a recent study even recommended “moderate consumption” of beer as part of an athlete’s diet.

9. It’s good for your bones.

A 2009 study found the high levels of silicon in beer can be good for your bone density. I’ll drink to that.

10. There are 400 different types of beer.

And you should definitely try them all. Better get started.

11. Beer floats are DELICIOUS.

Yes, that’s beer and ice cream, and despite what you might think, it can be really, really delicious. Try a cherry lambic with vanilla ice cream, a pint of Guinness with vanilla bean ice cream, or a raspberry wheat ale with chocolate ice cream.

12. A chemical compound in hops contains antiviral properties.

Researchers in Sapporo, Japan, found that the compound humulone provides an effective guard against a virus that can cause severe forms of pneumonia and bronchitis in children.

Someone would have to drink around 30, 12-ounce cans for humulone to have any virus-fighting effect, however. But it’s the thought that counts. Bottoms up!

13. George Washington, Thomas Jefferson, Ben Franklin, and James Madison were all beer brewers and drinkers.

Madison even entertained the idea of creating a federal brewery. God bless America.

(Photo: George Washington’s beer recipe)

14. Because you’re going to need a bunch of empties to make this cool beer chandelier.

15. …or some of these cool goblets.

16. It could be good for your future political career.

The former prime minister of Australia once set a beer-chugging record. As a student at Oxford, Bob Hawke downed a yard of ale in 11 seconds; he claims the feat endeared him to the beer-drinking community and earned him new constituents.

17. There are giant floating space clouds full of BEER.

Not kidding.The alcohol in them could make 400 trillion trillion pints of beer. Unfortunately, it’s about 10,000 light years away. But this is proof that the universe is PRO-drinking.

18. Guinness is actually a light beer.

At 125 calories a pint, it clocks in with fewer calories than Budweiser and Coors, and most ales and lagers. So drink up, Guinness fans: it’s basically the same thing as eating a kale salad. BASICALLY.

19. Beer is feminist.

The first brewers were mostly women, and colonial women ran most of the ancient beer halls and taverns. The Greeks viewed wine as a manly drink, while beer was seen as feminine and less classy. Read more here.

20. It helps you sleep.

Beer contains lactoflavin and nicotinic acid, both of which promote zzz’s.

21. And finally, beer is delicious and refreshing.

What other reason do you need?

Read more: http://buzzfeed.com/jessicamisener/21-reasons-you-should-definitely-drink-more-beer

Dick Soup

Sophie Gerrard

The four pizzles lay sprawled out on the kitchen counter. Two of them were neat and tidy, as gorgeously tanned as homemade bacon, still attached to their pubic bones and exuding an appetizing aroma of wood smoke. The other two looked as if they had only moments ago been hacked off. Both came with the whole apparatus — not just the bones, but pairs of testicles in cozy sporrans of fur and flowerlike protuberances through which, we worked out, the erect penises must protrude. Leaking pink juices, they had a ferocious, feral smell that assaulted our nostrils—the mighty stags’ last stand.

Over the course of my career, I have prepared and eaten many unusual ingredients, from sea cucumbers to frog ovaries, but until recently I had maintained a maidenly innocence when it came to cooking penises of any species. Never in my life would I have imagined that I would be in command of not one but four male members, and of such extravagant proportions. Prone and passive as they were at that moment, they were still a daunting sight. But I sharpened my cleaver, tied tightly my apron, and steadied my nerve.

I can’t say I had previously harbored any ambition to cook a penis. When I trained as a chef at the Sichuan Institute of Higher Cuisine, penises were not on the curriculum. And I’m not one of the many foreign adventurers who have made pilgrimages to Guolizhuang, the famous penis restaurant in Beijing, where you can grapple with a smorgasbord of cocks and balls, including those of oxen, dogs, yaks, and occasionally, it is rumored, tigers.

I did eat one once, inadvertently, in China. It was early in my explorations of Chinese cuisine, and I naively assumed that the “ox whip” listed on a Chongqing restaurant menu was an oxtail. I ate it, sliced into pieces, tasteless and flubbery in a clear chicken broth. Years later, I saw a group of men tucking into an “ox whip” hotpot at a restaurant table in northern Hunan. And I often pass by a couple of liquor stalls in the Sichuanese capital, Chengdu, that sell a special brew for the gentlemen of assorted animal members steeped in rice wine.

Of course I was aware that penises have magical properties in Chinese medicinal terms. According to the doctrine of like curing like, animal pizzles can zhuang yang, or strengthen the forceful, masculine yang energy of the body. Stag pizzles, fresh or dried, are a particularly prized tonic, extraordinarily expensive in China, which may be prescribed for impotence and infertility. If you needed to boost your virility in the days before Viagra, eating stag-pizzle soup was certainly easier than following the example of the priapic hero of Li Yu’s seventeenth-century erotic novel The Carnal Prayer Mat, who undergoes surgery to have a massive dog’s penis grafted onto his own.

Sophie Gerrard

I came by my four pizzles through what the Chinese call yuanfen — a happy, fateful accident. At a dinner party for my sister and some of her friends, I was recounting the tale of a visit to London’s Borough Market with a pair of Sichuanese chefs. These chefs, old friends of mine from Chengdu, had been beside themselves with excitement when we stopped at a stall selling wild Scottish venison. “You have to tell the owner,” they told me in Chinese, “that if he can dry the stag penises and send them to China, he will make his fortune!” Stag pizzles of any sort, they said, were extremely valuable, but the Chinese would go nuts for the pizzles of stags that roamed the pristine Highlands of Scotland.

I don’t remember saying much more than that, but my sister’s friend Roxy, who lives in Scotland, clearly got the impression that I was burning with desire to cook them myself. A few months later, when I was traveling in China, I received one of the more surprising text messages of my life:

Hi Fuchsia it’s Roxy. I am just about to collect yr stag penises. There are 2 of them. I’m going to try to get one smoked but really need to get them to you quickly as they are fresh.

I phoned Roxy and discovered she had taken enormous trouble on my behalf, spreading the word among the deer stalkers of Scotland that a friend of hers was longing to cook stag penises. “It’s become a point of interest with everyone I’ve spoken to,” she said. “Even a guy called Johnny Stalker. He’s a stalker and smoker, like his father and grandfather, and he was tickled pink at the idea of smoking stag pizzles. He said he’s smoked everything else, but not these, so he’s trying out various different recipes. Everyone is dying to know what you are going to do with them.”

Roxy’s friends had risen to the challenge, and by the time we spoke she’d rounded up eight pizzles, some of them with balls still attached, and Johnny was smoking half of them. What could I say? I told her I was delighted, and thanked her effusively for her efforts.

Sophie Gerrard

It was some months before I actually laid my hands on the pizzles. Because I was abroad when she obtained them, Roxy had them all frozen, and arranged for the first batch to be transported from Scotland to the southern English city of Brighton, where another friend of my sister’s stashed them in her freezer. I called my sister to arrange a date to travel to Brighton to fetch them. “I’m so glad you’re coming,” Leonie said, “because every time I see Chloe, she asks me ‘When’s your sister going to take those willies out of my freezer?’”

So late one night, after dinner at a famous vegetarian restaurant in Brighton, Leonie took me to Chloe’s flat to pick up the pizzles. We stayed and chatted for a while with Chloe and C.J., her boyfriend. C.J. said the idea of eating penis gave him the shivers. I snorted derisively and told him he was being irrational. “I mean, if you eat meat, why not eat everything?”

“Yes, but would you eat fanny?” he asked me.

I have to admit that his question threw me. I wanted to answer right back that I’d eat it immediately. After all, I pride myself on eating everything, and, in the course of my Chinese adventures, I’ve ingested the ovaries of crabs and frogs, and many other delicacies that most Westerners find repulsive. But fanny…? The thought of it made me cringe. Anyway, Chloe rummaged in her freezer and gave me an enormous package full of stiff, frozen things wrapped in plastic. I stuffed them into my freezer bag and made haste back to London.

The night before the cooking, I gingerly unwrapped the pizzles and cast my eyes on them for the first time. The raw, testicled penises, in particular, were a shocking sight. Because they were too big to fit in the fridge, and because I wanted to keep them out of the warmth of the kitchen, I laid them on trays in the living room to defrost. Their silent presence, huge, furry, and outrageous, cast a strange atmosphere over the apartment that night.

Sophie Gerrard

I have to admit I was full of trepidation. I felt slightly disturbed at the idea of taking a whetted knife to a male member, whomever it belonged to. And from a purely professional point of view, I knew I was dealing with a prized Chinese delicacy, and I didn’t want to screw it up. If my Chinese friends knew I’d ruined such a bounty of treasured tonic food, they’d never take me seriously again. So I did my research.

First, I scoured my library for Chinese penis recipes, of which there are many. According to one culinary encyclopedia, the members of oxen, stags, and goats are all considered fair game, although goat penises are only “as thick as a chopstick.” The penis of the macaque monkey, I found, is eaten only by the Cantonese, who are renowned across China for their far-out approach to ingredients. There were plenty of recipes to inspire me. Perhaps I could try a Yunnan dry-braised stag pizzle with Yunnan ham, chicken, pig’s tendons, and dried mushrooms. Or a Liaoning tonic soup with seahorses, lotus seeds, and dried shrimps. If I was really ambitious, I could try making the Chinese equivalent of silk purses out of sows’ ears: “Flowery silken balls out of whips” (bian da xiu qiu), a soup of intricately cut pizzles and testicles.

I called a couple of friends to ask their advice. The celebrated Chengdu chef Yu Bo told me that my first job would be to purify the pizzles, dispelling any gamey, feral stink by repeatedly blanching with ginger, spring onion, rice wine, tea leaves, and, if possible, fresh bamboo shoots. “Then simmer them with chicken and purifying seasonings. If you like, when they are cooked, you can give them a Sichuanese touch by cooking them like mapo tofu, with chili bean paste, minced meat, and a final scattering of roasted Sichuan pepper.”

Remembering that Hunanese ox-penis hotpot I’d seen years before, and knowing what masters the Hunanese are of smoked meats, I also called a Hunanese chef who has a restaurant nearby. He didn’t sound in the least surprised by my request. The following day I cycled down to his restaurant for a chat about pizzles over a cup of tea. When we’d finished, he said: “Most Westerners wouldn’t really eat this sort of thing, would they?”

The day of reckoning finally dawned. The slightly stiff, smoked pizzles, coiled like Polish sausages, were easy enough to handle. Following the instructions of my Hunanese friend, I rinsed them well and set them to simmer for half an hour in a pot of boiling water. Tackling the flaccid, unsmoked pizzles was something else. Trying not to breathe in their offensive vapors, I stripped off the fur and testicles, like an extreme bikini wax. Disentangled from these impediments and the pubic bone, the pizzles were shape-shifting things, squeezy and rubbery, and encased in slimy layers of membrane. Removing these skins was at times a two-man job, as the pizzles slithered and slipped out of my grasp.

Sophie Gerrard

Prepping stag penises is an extraordinary business. Double entendres are unnecessary; single entendres will do. My photographer and I could barely stop laughing; I’ll spare you the details. I don’t think I’ve giggled so much since I was at school. Adam, our friend and kitchen assistant, somehow put up with all this hysteria quite manfully, just stepping in from time to time to grasp a pizzle so I could slice away its foreskin with my cleaver.

The next step was the blanching, at which the pizzles abruptly stiffened. One of them lunged out of the saucepan when we weren’t looking, totally erect and rigid as a truncheon. (Gentlemen readers, please rest assured that if all else fails, a quick plunge into boiling water will instantaneously restore your manhood.)

There were three blanchings in all, each in fresh water, with Shaoxing wine, ginger, spring onions, and tea leaves. The feral aroma of the pizzles magicked away by this Chinese ingenuity, I rinsed them in cold water. I lopped off the tip of one and rested it on the chopping board, where it oozed garnet-red juices, jewel-like. Sliced open lengthwise, the pizzles revealed tissue as intricately patterned as a ripe fig, with featherlike wisps of white against a dark-pink background. I cut them into rubbery sections, and when I sliced these in half they suddenly coiled up like springs, irresistibly muscular. Truly, I thought, these were magnificent instruments.

I simmered the pizzles in a Chinese clay pot for five and a half hours, with a whole chicken, more wine, ginger, and spring onions, Sichuan peppercorns, and a bunch of Chinese tonic herbs: licorice, milk vetch root, dried yam, and Chinese sage. The smoked ones I stir-fried with sliced pork belly, and then stewed for several hours in a sauce of chili bean paste, with Shaoxing wine, cassia bark, and star anise to subdue their gaminess. As I set them to simmer, it occurred to me that the use of Shaoxing wine meant I could call the dish a Chinese cock au vin.

Anyway, after a long, hard day’s work, what did we end up with? Basically a good chicken soup filled with curious gelatinous twirls, and a spicy stew of springy, snail-like objects with the consistency of squash balls. But I’d invited a few friends for a tasting, and I couldn’t disappoint them. I finished the soup by straining it through muslin to remove the chicken and herbs, returning the penis twirls to the broth with a handful of scarlet wolfberries. The Hunanese smoked-pizzle hotpot was served as it was, with a garnish of stir-fried chilies and garlic.

Sophie Gerrard

One of my guests was a veteran of the Guolizhuang penis restaurant in Beijing: she hadn’t been impressed by the pizzles there and didn’t like these either. “I like textural foods,” she insisted, “but these are just tasteless and gelatinous.” The other (male) guests all enjoyed the smoked pizzles, although one pointed out that it was like Russian roulette: some were tender and bouncy; others a “little more challenging” in their rubberiness. We all agreed that if no one told you what you were eating, you might suppose it was some kind of mollusk. I pointed out that, given the intended tonic effect, a certain rubberiness was probably desirable: tender, flaccid slices of pizzle might be a very bad omen.

I asked all the guests to fill in anonymous questionnaires, and they reported varying degrees of “gastronomic pleasure, erotic pleasure, textural pleasure, castration anxiety, revulsion, and immediately enhanced virility.” One remarked that “maybe thinner slices would have made it easier to chew.” I was too polite to follow up with a subsequent inquiry into any Viagra-like effects. Personally, I felt satisfied to have tamed the four pizzles into some kind of submission, although I have had a few disturbing flashbacks to the sensation of slicing through a penis with a razor-sharp cleaver.

The one person I had really hoped to impress was Zhang Xiaozhong, the head chef of Barshu. To my delight, he was thoroughly approving of my efforts. He lapped up the stag-penis soup, his first, and an extraordinary luxury in China: “Stag pizzle is such a fine thing, and you’ve cooked it well—you’ve completely removed the gaminess.” He did offer me one expert tip, however: “Fuxia, it will be even better if you cut the pieces into frilly flowers.” My heart sank slightly. I had tried to cut these pizzles into flowers, but had been defeated by their surprising slitheriness and their unforeseen impulse to spring inside-out at the touch of a knife. But now that I fully understand their strange mechanics, such dainty knifework is easily achievable. And so, although I really didn’t think I’d ever say this, I’m going to have to give it another go. I’ll be calling Roxy again sometime soon. — Fuchsia Dunlop

With thanks to Roxy, Chloe, Leonie, Johnny Stalker, Cui Quanjun, Ren Jianjun, Yu Bo, the staff at Barshu and my very game guinea-pigs, AH, JL, SH, SCD, SG and AL.

Sophie Gerrard

Stag Pizzle Soup

清炖鹿冲 | Serves 4–6

INGREDIENTS
2 stag penises
5 spring onions, whites only
3 oz ginger
1 free-range -chicken (about 2–3 pounds)
1½ tablespoon green tea leaves
5 tablespoons Shaoxing wine
½ teaspoon hole Sichuan pepper
2 tablespoons Chinese wolfberries (also known as goji berries)
salt

Optional Chinese tonic herbs:
1 slice dried Chinese yam (huai shan)
2 slices dried licorice root (gan cao)
1 slice dried milk vetch root (huang qi)
5-cm stick Chinese sage (dan shen)

PREPARATION
Take your penises, and strip away any fur and testicles, along with the foreskin. Rinse, and then soak in cold water for half an hour.

Trim the spring onion whites and smack them gently with the flat of a cleaver blade to loosen their fibers. Smack the ginger, unpeeled, too. Reserve half the ginger, and divide the remaining half into 3 pieces.

Bring a potful of water to the boil. Add the chicken and blanch for a couple of minutes. Then remove, rinse, and set aside.

Add ½ tablespoon tea leaves to the boiling water, along with 1 tablespoon Shaoxing wine, one spring onion white, and one of the smaller pieces of ginger. Add the penises and blanch for a couple of minutes. Then discard the water and everything else except the penises, which should be rinsed throughly in cold water.

Repeat the blanching twice more, each time with fresh water, ½ tablespoon tea leaves, 1 tablespoon Shaoxing wine, 1 spring onion white, and a small piece of ginger. Rinse thoroughly after each blanching.

When the penises are cool enough to handle, slice off their tips, and cut them into 2-inch sections. Cut each section in half lengthwise, then half again—the pieces will spring into curls. Try to remove and discard the urethra (the tube running along one side).

Place the blanched chicken and the pieces of penis into a Chinese claypot or a large stainless steel saucepan, and cover with water. Bring to the boil, and skim if necessary. Add the remaining ginger, spring onions, and Shaoxing wine, along with the Sichuan peppercorn and the tonic herbs, if using. Then half cover the pot and simmer over a very low flame for five or six hours.

When the soup is nearly done, cover the Chinese wolfberries in hot water and leave them to swell.

Strain the soup through a sieve lined with clean muslin. Remove the penis pieces, rinse them, and reserve. Discard the ginger, spring onion, and herbs. Remove the chicken and keep to eat later, if you wish.

Cover the penis pieces with the strained soup. Season the penis soup with a little salt if desired. Add the soaked wolfberries and serve.

Sophie Gerrard

Sophie Gerrard

Fuchsia Dunlop’s latest book is Every Grain of Rice: Simple Chinese Home Cooking (W.W.Norton, 2013), and she leads culinary tours of China for WildChina. For more, she’s on Twitter and has a a website.

This story comes from the eighth issue of Lucky Peach, Gender, which is currently on newsstands. The issue is split into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. If you loved this — or even just strongly liked it — you can subscribe to Lucky Peach here or follow them on Facebook and Twitter. Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Read more: http://buzzfeed.com/luckypeach/how-to-make-dick-soup

The Ultimate Ranking Of Easter Candy

17. Easter Kit Kat Bars

The only thing that makes this different from a regular Kit Kat is the pastel wrapping. Weak.

16. Jelly Belly Easter Candy Corn

Candy corn should only be eaten on Halloween. Don’t dress it up in pretty pastels and suggest otherwise.

15. Whoppers Easter Mini Robin Eggs

The speckled eggs are cute, but the texture is chalk city.

14. Butterfinger Nest Eggs

Butterfinger is good, don’t get me wrong, but candy eggs is a competitive category. These just aren’t the best.

Why don’t these exist all year? Way cooler than lame cylindrical ‘mallows.

12. Wonka SweeTarts Chicks

Cute AND tart.

Cadbury creme eggs are an essential Easter item, but they’re too cloyingly sweet to be the best of the best.

10. Russell Stover Marshmallow Chocolate Bunny

Chocolate covered marshmallows > regular marshmallows.

9. Reese’s Peanut Butter Eggs

Chocolate + peanut butter = delicious magic.

Everything is cuter when it’s inside a plastic egg.

The perfect crunch-to-smooth ratio in this egg.

6. Dove Chocolate Easter Eggs

They may be plain, but the chocolate quality here gives these an edge over some flashier egg varieties.

5. Crunch Chocolate Easter Nests

Crunch is underrated and deserves more attention.

Peeps are deliciously creepy.

3. Cadbury Mini Eggs

If you don’t eat these on Easter, you’re not doing it right.

2. Russell Stover Chocolate Bunny

The ultimate Easter candy, the uniter of everything that is right in this world. Hollow is better than solid.

1. Starburst Jelly Beans

Starburst jelly beans are Easter. Easter is Starburst jelly beans.

Read more: http://buzzfeed.com/arielknutson/the-ultimate-ranking-of-easter-candy

Somebody Made A Cannon That Shoots You In The Face With Cheetos

1. Behold! The Cheeto cannon!

2. Ha! Cheeto fingers? You’re history.

3. Welcome to the future.

4. This wonderful device was created by Australian radio show Nite Alive.

Read more: http://buzzfeed.com/ryanhatesthis/somebody-made-a-canoon-that-shoots-you-in-the-face-with-chee

Do You Know Which Food Is Healthier?

1. As a point of reference, BuzzFeed’s definition of “healthy” when comparing two foods refers to fewer calories, additives, grams of fat, or grams of sugar per serving size.

  1. 1. Which bacon is healthier?


    1. Pork Bacon


    2. Turkey Bacon



    X


    Pork bacon is healthier!

    Both contain the same amount of calories, but turkey bacon has a higher sodium content than regular bacon, and it also includes much more additives.

  2. 2. Which yogurt is healthier?


    1. Plain yogurt


    2. Light yogurt



    X


    Plain yogurt is healthier!

    Though light yogurts typically contain fewer calories than plain yogurts, they are filled with more artificial sweeteners, which ultimately makes them less healthy.

  3. 3. Which bread is healthier?


    1. Mult-grain bread


    2. Whole grain bread



    X


    Whole grain bread is healthier!

    Multi Grain just means that there’s more than one grain, not that it’s refined. As a result, whole grain breads contain more fiber, vitamins, and minerals.

  4. 4. Which peanut butter is healthier?


    1. Jif Creamy Peanut Butter


    2. Jif Creamy Reduced Fat Peanut Butter



    X


    Jif Creamy Peanut Butter is healthier!

    If a peanut butter claims to be “reduced fat,” that means it’s also littered with unnecessary ingredients, like artificial sweeteners. As a result, “reduced fat” peanut butter has more carbs, sodium, and sugars than regular creamy peanut butter.

  5. 5. Which fast food burger is healthier?


    1. McDonald’s Big Mac


    2. Burger King’s Whopper with Cheese



    X


    McDonald’s Big Mac is healthier!

    Though neither burger is truly healthy for you, the Big Mac has nearly 200 fewer calories and almost 20 grams less fat.

  6. 6. Which breakfast sandwich is healthier?


    1. McDonald’s Egg McMuffin


    2. Starbucks’ Classic Sausage, Egg, and Aged Cheddar Breakfast Sandwich



    X


    McDonald’s Egg McMuffin is healthier!

    The McMuffin has half the fat of Starbucks’ breakfast sandwich, along with 160 fewer calories.

  7. 7. Which beer is healthier?


    1. Sierra Nevada Pale Ale


    2. Guinness Draught



    X


    Guinness Draught is healthier!

    A 12-ounce mug of Guinness Draught has fewer calories and carbohydrates than the traditional light beer.

  8. 8. Which burger is healthier?


    1. Jennie-O Turkey Burgers Original


    2. Morning Star’s Veggie Burger



    X


    Jennie-O’s turkey burger is healthier!

    Jennie-O’s turkey burger is healthier on a “per-serving-size” scale. It contains no carbs and half the sodium as Morning Star’s veggie burger.

  9. 9. Which kid’s meal is healthier?


    1. Spaghetti-O’s


    2. Kraft Macaroni and Cheese



    X


    Spaghetti-O’s are healthier!

    Campbell’s Spaghetti-O’s have 180 calories per serving and one gram of fat versus Kraft’s 410 calories and 19 grams of fat.

  10. 10. Which Alfredo sauce is healthier?


    1. Classico Roasted Red Pepper Alfredo Sauce


    2. Ragu Light Parmesan Alfredo Sauce



    X


    Classico Roasted Red Pepper Alfredo Sauce is healthier!

    Each portion size of the Ragu sauce has twice the fat and more than double the calories than Classico’s sauce.

  11. 11. Which side is healthier?


    1. French Fries


    2. Tater Tots



    X


    Tater tots are healthier!

    Tater tots have almost half the calories and fat than French fries.

Do You Know Which Food Is Healthier?

SHARE YOUR RESULTS

Read more: http://buzzfeed.com/spenceralthouse/do-you-know-which-food-is-healthier

15 Best Cookbooks Of 2012

FOR THE ONE WHO GRILLS A MEAN STEAK

Charred & Scruffed by Adam Perry Lang with Peter Kaminsky. Any good grilling book is less about specific recipes and more about technique. Adam Perry Lang’s book is no different, but his technique certainly is. Rejecting the traditional wisdom of the-less-you-move-the-meat-the-better, Perry Lang’s style is active: scruffing and flipping the meat as much as possible in order to create nooks and crannies where a crust can develop. He shows you how to make his signature meat paste, herb brush for basting, and board dressing — all compelling, delicious techniques that could change your grilling game.

Gift it with: A bottle of garlic salt, one of the ingredients in Perry Lang’s master rub recipe.

FOR THE ONE WHO LOVES THE FARMERS’ MARKET

Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton. This cookbook is wonderful and gorgeous. Hamilton — who worked in the kitchens of Saveur, Martha Stewart Living, and Cook’s Illustrated — is the duo’s food stylist. Hirsheimer — former executive editor and founder of Saveur — is the photographer. Canal House is the studio and workshop kitchen in Lambertville, New Jersey from which they publish quarterly cookbooks. Their newest book reflects an entire year of cooking and is organized by season. Not to play favorites among favorites, but this is certainly one of the most inspiring of the year and could make just about anyone want to spend more time in the kitchen.

Gift it with: Dried chanterelle mushrooms.

FOR THE ONE WHO HOSTS THE HOLIDAYS

Thanksgiving: How to Cook It Well by Sam Sifton. When Sam Sifton was The New York Times restaurant critic, he spent many Thanksgiving days at the office running the paper’s holiday helpline. His hilarious cookbook is a wonderfully concise 125-page turkey day handbook, and would make a wonderful gift for anyone has or will ever cook on this holiday. “Thanksgiving, after all, always brings questions, doubts and emergencies,” Sifton writes. “This book exists to answer and assuage them, and, if necessary, to apply electric paddles to chests.” Watch a video of the Sifton’s 6 Essential Thanksgiving Rules and learn more about the book here.

Gift it with: A potato masher.

FOR THE ONE COOKS FOR A FAMILY

Dinner: A Love Story by Jenny Rosenstrach. This cookbook reflects the personality of its author, a beloved former editor at Cookie and Real Simple magazines who has hundreds of family cooking tips to share. Unlike so many mom-written books it’s never preachy, but simply warm, honest, and clever. Rosenstrach organizes it into three phrases: Part 1: “Just Married,” when Rosenstrach and her husband were learning to cook themselves. Part 2: “New Parenthood,” ie, “When it felt like a bomb exploded any semblance of routine or normalcy in the kitchen.” And Part 3: “Family Dinner,” or “the years the angels began to sing.” Learn and laugh from her journey, it’s really fun!

Give it with: A package of whole wheat spaghetti, one of Rosenstrach’s grocery staples

FOR THE AMBITIOUS COOK WHO FOLLOWS RESTAURANT NEWS

A Girl and Her Pig by April Bloomfield. The Spotted Pig, chef April Bloomfield’s restaurant in the West Village, is swamped every hour of every day and has been since it opened in 2004. She is a very particular cook who did not compromise too much here in terms of simplifying her recipes for the home cook, so they do require a lot of ingredients — and often they require a lot of steps. But when you have at your fingertips the secret to making her UNBELIEVABLY ADDICTIVE gnudi, her famous chopped chicken liver on toast, or even her recipe for roasting a whole suckling pig, it is most certainly worth it.

Gift it with: a box of Maldon salt, Bloomfield’s (and most chef’s) favorite.

FOR THE ONE WHO HAS SAID THE PHRASE “SOURDOUGH STARTER”

Flour, Water, Salt, Yeast by Ken Forkish. Spend a few hours reading Portland-based baker Ken Forkish’s cookbook and you’ll surely get a sense for how obsessively detailed bread bakery culture is. But you’ll also get something a little more fun — a complete education in bread baking. He starts relatively simple with beginner recipes that use store-bought yeast and provide step-by-step photos, then he advances to techniques for a hardcore enthusiast, like how to make a levain culture. As a bonus, there’s an entire chapter devoted to thin crispy pizza crust!

Gift it with: A kitchen scale — this is no time for measuring by volume.

FOR THE ONE WHO CAN’T FIND TIME TO COOK BUT WANTS TO

One Pot of the Day by Kate McMillan. There are a lot of great books on this list but this one is the most practical. (It’s also the most gimmicky.) In it are 365 recipes — one for every day of the year — for one-pot meals like casseroles, stir-fries, stews, and pastas. They’re nothing super special but they are compelling in their ease and simplicity. Plus, the seasonal, month-by-month organization of the book makes its size way less daunting.

Gift it with: Arborio or Carnaroli rice since a lot of these are risottos.

FOR THE ONE WITH A HUGE COOKING BOARD ON PINTEREST

The Smitten Kitchen Cookbook by Deb Perelman. Finally! At long last it’s here: The first cookbook from the blogger behind Smitten Kitchen, arguably the Internet’s most popular food blog. Perelman’s book is brilliant for one of the same reasons her website has been so successful — homegirl can actually write! (This isn’t always a strength of food blogs.) And so the only thing more compelling than her recipes is her voice. Perelman always seems to know what will make you want to cook. She’s going to charm you with some story about her tiny kitchen and all of a sudden you’re making pumpernickel grissini with horseradish creme fraiche dip or a grapefruit olive oil pound cake.

Give it with: A mini whisk — Perelman likes to use them for salad dressings.

FOR THE ONE WITH A SWEET TOOTH (AND AN ICE CREAM MACHINE)

Sweet Cream and Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough. This may not be the prettiest frozen dessert book to come out this year — others were made with more photos and trendier design. But it’s the best because the recipes will WORK. The authors first break down a “master” technique each for ice cream, sorbet, granita, ice pops, and ice cream cakes and pies. Then they give you all the tools and knowledge you’ll need to expand on that and master the gamut of recipes in their book.

Give it with: a Zyliss ice cream scoop in a fun color.

FOR THE ONE WHO HAS CANNING POTENTIAL

The Preservation Kitchen by Paul Virant and Kate Leahy. The is not a book for a total beginner. It is a manual of advanced ideas — although perfectly easy to follow — and it is awesome. You’ve got to give it to someone who has the patience to dive in. Michelin-starred chef Paul Virant doesn’t stop at fruit jams and pickled veggies — we’re talking fermenting Brussels sprouts and homemade condensed milk — plus main courses and cocktail recipes to use them in. And he provides ingredient quantities in volume, weight, and percentages. Holla.

Gift it with: Make a baggie of the chef’s pickling spice mix: 2 Tbsp coriander seeds + 2 Tbsp mustard seeds + 2 Tbsp carway seeds + 1 Tbsp fennel seeds + 1 Tbsp black peppercorns + 1 teaspoon red pepper flakes.

FOR THE ONE WHO ALWAYS PUTS AN EGG ON IT

Jerusalem, by Yotam Ottolenghi and Sami Tamimi. When London chef Yotam Ottolenghi’s cookbook Plenty came out last year, it was a huge hit in the US partly because the photos are so vibrant and the flavor combinations felt new to us. But it was also because it offered 120 vegetarian recipes at a moment when many Americans were trying to eat less meat. (Also the book cover is delightfully pillowy.) Ottolenghi’s newest book, Jerusalem, is just as satisfying (read: pillow cover), and this time there are colorful chicken, meat and fish dishes! Think turkey and zucchini burgers with green onion and cumin; braised eggs with lamb, tahini and sumac; and plenty of vegetarian dishes, too. Some of the book’s best moments are in its essays about Jerusalem, Ottolenghi’s hometown, and the mosaic of influences on its food culture.

Gift it with: A baggie of Za’atar spice

FOR THE ONE WHO BAKES COOKIES TO TAKE TO WORK

Baked Elements by Matt Lewis and Renato Poliafito. The recipes in this cookbook are grouped into 10 chapters according to their main ingredient: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana. These are the favorite ingredients of Lewis and Poliafito, the duo behind the Brooklyn bakery Baked, and for each one the book offers cakes, cookies, milkshakes, brownies and more. It’s a fun concept, executed well, and it makes the book a wonderful gift.

Give it with: Chocolate! Specifically Scharffen Berger’s Home Baking Bar, either 62% or 70%.

FOR THE ONE WHO COOKS HEALTHY AT HOME

The Sprouted Kitchen by Sara Forte. This is such a great book — probably the most appealing of all the healthy-ish blog-to-book cookbooks of the last few years. Sara Forte’s recipes won’t blow your mind with creativity, but they are approachable and smart — think lots of whole grains and leafy greens — and you are going to make a LOT of them. You’ll stop on the page with her husband Hugh’s pretty photo of Soba Bowls with Tea-Poached Salmon and you’ll think, “Woah,” and you’ll cook it for dinner.

Gift it with: A bottle of organic coconut oil or agave nectar.

FOR THE ONE WHO LOVES A BOWL OF PHO

Vietnamese Home Cooking by Charles Phan. Ethnic cuisine cookbooks can be scary and annoying, presupposing a huge amount of intellectual ambition on the part of their readers. This book is not like that — it is completely rad and fun. Slanted Door chef Charles Phan is one of San Francisco’s culinary treasures, and whoever ghost wrote these recipes for him (thank you, Jessica Battilana) did a darn good job. As did the designer. Also: Thank you to whoever coughed up the money for photos every recipe, of the ingredient glossary, and even step-by-step photos of many things like Rice Crepes with Pork and Mushrooms. Sure, you’ll need access to an Asian grocery store, but once you get home with your rice flour and tapioca starch you’re going to make some really cool stuff.

Gift it with: A bottle of Fish sauce or Maggi sauce.

FOR THE ONE WHO WOULD BAKE A CROISSANT FROM SCRATCH

Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Technically this is Thomas Keller’s fifth cookbook, but it really represents the talent of Sebastien Rouxel, who oversees pastry at French Laundry, Per Se, and the Bouchon Bakery. Everyone in the food media world has been freaking out in eager anticipation since the book was announced. Not for naught! The thing actually exceeds expectations (largely thanks to Deborah Jones’s stunning photography). Many people who own this book won’t bake out of it a lot because the recipes are pretty involved. But it’s beautiful and it’s going to be a must-own for pastry chefs. Should you know someone that might try their hand at homemade pain au chocolate after reading Rouxel’s 300-word essay on patience and practice, this is the book for him or her.

Gift it with: A stick of Plugra European-style butter.

Read more: http://buzzfeed.com/emofly/15-best-cookbooks-of-2012

19 Reasons Why Potatoes Are The Most Perfect Food

1. Because they can be mashed into soft heavenly clouds.

2. Because they can be cut and fried into beautiful sticks of splendor.

3. Because they somehow become EVEN MORE DELICIOUS when curly.

4. And EVEN EVEN MORE DIVINE when waffled.

5. Because they are allowed to be mashed and fried into tiny glorious bites of tots.

6. Because McDonald’s can hash them into lusciously brittle patties.

7. Because they can be diced into wonderfully golden and glazed brunch accessories.

8. Or flattened to create perfectly browned latkes.

This recipe here.

9. Because potatoes in soup (with a lil’ bit of cheese) make the best comfort food.

This recipe here.

10. Because when you layer potatoes au gratin, they become almost godlike.

This recipe here.

11. Or when they are remixed with sausage and cream for an even more magical experience.

This recipe here.

12. Because their lush texture and taste can be served cold.

This recipe here (it’s vegan!).

13. Because they can be baked in their original form and remain delectable.

14. Or sliced then grilled to perfection.

15. Because these bad boys are the numero uno of crunchy munchies.

16. Because their baby counterparts are just as darling as they are delicious.

This recipe here.

17. Because there is basically NOTHING you can do to a potato that will defeat its holy taste.

19. Except maybe keeping it raw.

Blegh.

But whatever, POTATOES RULE.

Read more: http://buzzfeed.com/tanyachen/reasons-why-potatoes-are-the-most-perfect-food

25 Delicious Ways To Eat Eggs For Dinner

Eggs are a beautiful thing.

Just look at that happy little poached egg with that glorious runny yolk (click here for instructions on how to perfectly poach an egg) and consider how lame it is that eggs are always being pigeonholed as a breakfast food. Eggs are too delicious and versatile not to be eaten all the time, including — no, especially — for dinner. Like so:

1. Pappardelle with Chanterelle Mushrooms and Egg

Golden egg yolk mixed with buttery noodles is something you definitely need to experience. Find the recipe here.

2. Eggs Benedict Burger

Eggs Benny shouldn’t be a brunch-only food. It’s so much bigger than brunch. Get the recipe here.

Forget pepperoni. Find the recipe here.

4. Creamy Grits with Asparagus and a Poached Egg

Poached eggs and asparagus is a perfect match. Grits are a serious bonus. Find the recipe here.

5. Perfect Scrambled Eggs with Toast

Skip the cereal for dinner and make easy scrambled eggs instead. Get the recipe here.

Is it just me, or is this brilliant? Find the recipe here.

7. Deconstructed Croque Madame

The beautiful love child of a grilled cheese sandwich and a casserole. Get the recipe here.

8. Smoked Tofu and Egg Fried Rice

Find the recipe here.

9. Spinach and Egg Drop Soup

Stirring a stream of beaten eggs into hot soup makes lovely, delicate egg ribbons. Find the recipe here.

10. Bacon, Egg, and Leek Risotto

A cozy little bowl of happiness. Find the recipe here.

11. Egg White and Greens Frittata

Eggs can be healthy too. Find the recipe here.

Shakshuka is a North African dish wherein eggs get up close and personal with spicy tomato sauce. You’ll like it. Find the recipe here.

13. Fried Egg and Mushroom Sandwich

Get this simple recipe here.

14. Creamy and Crispy Hash Browns Frittata

Would be nice with a big green salad. Find the recipe here.

15. Twice Baked Potato with Egg

The cheese with the egg with the potato: NOM NOM NOM. Find the recipe here.

16. Baked Feta with Olives, Tomatoes, and Eggs

Find the recipe here.

Hard-boiled eggs take a dip in hot curry. Find the recipe here.

18. Pita with Avocado, Tomato, and Egg

So easy and so pretty. Find the recipe here.

19. Rösti with Fried Eggs

Rösti is basically a large hash brown pancake. While it’s often eaten for breakfast in Switzerland, adding an egg makes it a great dinner. Find the recipe here.

20. Pea Tortilla with Mint and Yogurt

© John Kernick, foodandwine.com

This Spanish tortilla (similar to a frittata) is a nice way to use fresh green springy things. Find the recipe here.

21. Poached Egg Over Polenta with Olive-Herb Pesto

Nothing feels as luxurious as eggs mixed with creamy polenta. Find the recipe here.

22. Lettuce Cups with Corn, Feta, and Hard-Boiled Eggs

Find the recipe here.

23. Kefta, Tomato, and Egg Tagine

This Moroccan recipe includes making your own kefta, little spiced lamb meatballs, but you could start with store-bought meatballs.

24. Olive Oil-Poached Eggs on Kale and Avocado Toast

Step up your game and poach an egg in olive oil. Find the recipe here.

25. Sweet Potato Brussels Sprout Skillet

Find the recipe here.

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Read more: http://buzzfeed.com/arielknutson/egg-recipes-delicious-ways-to-eat-eggs-for-dinner