In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Freaky food forays

By Randy A. Salas

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http://www.JewishWorldReview.com | (MCT) Have you ever considered how odd some of our traditional holiday foods are? Does anyone ever eat that dense oddity known as fruitcake? Consider the unusual mix of ingredients in mincemeat pies (ground boiled meat, suet, raisins, apples, spices) or the caustic process used to create lutefisk. But then we have the weird foods chronicled by these websites.


With a name like Weird Meat, you know you'd better steel your stomach before diving in. Blogger Michael Ohlsson, an American traveler who now lives in Shanghai, says he started his site more than two years ago as part of an experiment to see why some foods are popular in some cultures and reviled in others. His top five dishes include Shanghai's drunken shrimp, in which the clawy critter is eaten live after marinating in sweet alcohol to calm it down, and Cambodia's fried spiders ("Make sure you have some paper napkins, as the black juice from these is greasy"). Ohlsson says, "I've eaten dog, cat, rat, cockroach, camel penis, bee larvae, scorpions, spiders, night hawk and preborn duck embryo without feeling ill. Can't say the same for Taco Bell or McDonald's."


Supersized Meals covers normal food, but only dishes served in "epic proportions." It recently featured, for example, the Quadruple Bypass Burger served at the Heart Attack Grill in Tempe, Ariz. The monstrosity includes four beef patties weighing 2 pounds, loads of bacon and layers of cheese. Calories? About 8,000. Choke it down with some Flatliner Fries, which are cooked in pure lard. That artery-hardening combination makes the Supersized Meal's regular recaps of food-eating challenges, such as who can eat the most baby food or tacos, seem like child's play.


Then there's the "extreme blending" of Will It Blend? At the goofy Blendtec site, host Tom Dickson takes unlikely foodstuffs, tosses them into a blender and sees what happens. (He often grinds together common household objects, too, such as hockey pucks, but we'll stick with food for this column.) Nicely produced videos document the shenanigans. The site's most famous creation, Cochicken (as seen on the "Today" show), forcibly commingles Coke and a bone-in rotisserie chicken. Yum. Other concoctions include oysters "in the whole shell," a Thanksgiving dinner (with turkey drumstick) and a Big Mac Extra Value Meal. The subjects are divided into "Try This @ Home" and "Don't Try This @ Home," so be careful before becoming a blenderizer.


Say, I betcha right about now you could use a nice, refreshing spoonful of fish-and-brandy ice cream. No? How about fried-chicken-wing ice cream? Those and other bizarre flavors of Japanese ice cream are captured in a photo gallery by the Mainichi Daily News (reposted in an easier-to-read format by Bert Christensen's Weird & Different Recipes).


This weird-foods Web Search kick got started a little more than a year ago, when MSNBC writer Jon Bonné compiled his list of "7 foods that truly require a fearless stomach," including grilled spiders, still-beating cobra heart and monkey brains. The article was so popular that he quickly came back with reader suggestions (www.startribune.com/a2081), such as blood pancakes and stink eggs. All I can say is, pass the fruitcake.

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Randy A. Salas is a columnist for the Minneapolis Star Tribune. Do you have a favorite Web site or a question about how to find something on the Internet? Send a note by clicking here.


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© 2006, Star Tribune Distributed by McClatchy-Tribune Information Services.