A Croatian website that describes itself as a “world encyclopedia of tastes” has compiled a list of the world’s 100 “worst” dishes. A ranking based on the votes of Internet users and featuring French specialties.
For some, just the name of the dish is enough to put them off. Although food tastes are highly individual, the fact remains that some specialties are more divisive than others. It’s enough to inspire the World Atlas of Taste. The website, which describes itself as the “global encyclopedia of taste”, published this Wednesday, October 16, a ranking of the world’s worst dishes, based on the votes of Internet users.
On top of the podium
Are you the first seats in this abomination pulpit? The Brazilian specialty is called hard coxao. A stringy and tough cut of beef, enjoyed steamed or thinly sliced on the grill, it scores a 1.5/5 (the worst score of the 100 dishes in the run).
An ancestral dish from Finland and northern Sweden. blodpalt takes the second place in the ranking. A small ravioli-like specialty made from rye or barley flour and reindeer blood. Sometimes filled with a mixture of onions and bacon, these bites are traditionally enjoyed as an accompaniment to cranberry jam. On the Greek side, it’s one of his salads that climbs to third place on the podium aginares salad. A simple dish, mixing artichokes, lemon, olive oil, mustard and dill, getting 1.8 points out of 5.
Another profession that seems to have caused a dislike among internet users of the site. THE: there mhaia snack originating from Thailand made from fried silkworms seasoned with salt and pepper and a side of mystery sauce. According to the World Taste Atlas, they are prized for their crunch but also for their fatty texture and are an excellent source of protein, with some even providing medicinal properties. A dish that received a rating of 2.3 out of 5 and the fourteenth place in the rating.
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French dishes in the rating
As far as French specialties go, you’ll have to wait until the 23rd to find one of our local recipes: ficelle picarde. Created in the 1950s by chef Marcel Lefebvre, this specialty, an appetizer, consists of pancakes decorated with mushrooms, cheese and ham, which are baked in the oven.
Another French specialty, calf’s head, which ranks 50th. Which is not surprising given its gelatinous texture and its origins in animal anatomy. Other recipes from our dailies were also highlighted, such as creamed rabbit at #70, andoulette at #76, endives with ham at #83 and finally Caen-style tripe at #91.
Source: Le Figaro
