jellied elk / moose nose

Jellied moose nose

Jellied moose nose is a traditional dish originating from northern regions of Canada and Alaska. It is made by boiling the nose of a moose in water with salt and seasonings until the connective tissues and collagen break down, resulting in a jelly-like texture. The dish is then sliced and served cold.

While jellied moose nose might be considered a delicacy by some indigenous communities, it is often seen as revolting by others. The dish’s unique texture and origin can be off-putting to some, who view it as unappetizing. Additionally, the strong odor associated with the dish can be overpowering for those unfamiliar with it.

Despite its controversial reputation, jellied moose nose remains an important part of the food culture for many indigenous communities in the northern regions. It is often served at special events and celebrations, and its preparation is passed down through generations. The dish represents a connection to the land and the animals that sustain the community, as well as an appreciation for using every part of the animal in a sustainable manner.

In conclusion, jellied moose nose is a traditional dish with cultural and historical significance for certain communities. While it might not be for everyone, it is an important part of the food culture for those who appreciate it. Like many other traditional foods, it can evoke strong reactions due to its unique taste and preparation, but it remains an important aspect of the food heritage for those who value it.

vegan hamburger man

Vegan junkfood is the biggest foodie trend at the moment!

Being vegan or vegetarian is still often associated with a desire to live minimalistic, super healthy and rather anemic life. Dishes such as burgers, nuggets and beer are not usually associated with people eating only vegan dishes. However, this conseption is about to change, and big time!

A Finnish movement, called Sipsikaljavegaanit (Translates to “ChipsBeerVegans”)started as a facebook movement, where people collectively started to share tasty, greasy and fully flavoured tips within vegan diet boundaries. The momevent quickly progressed to a widespread movement where the idology of people making good ethical choises does not necessarily mean that they have to be denied the pleasure of eating unhealthy.

Further down the movement has produced a book depicting the phenoma to it’s full extent. Recently there was also a comprehensive vegan junk food website launched which collects the most popular sipsikaljavegaani -recipes, as well as announces new food consumables which fit to the general concept.

Eat well, live happy, be vegan!

Surströmming is swedish fermented herring

Surströmming, also known as fermented herring, is a traditional Swedish dish made from herring that has been fermented for several months. It is a highly acquired taste, with a strong, pungent odor that has been compared to rotting fish.

Surströmming is considered one of the world’s most revolting foods due to its strong odor, which can be overpowering even to those who are used to eating fermented foods. Despite this, surströmming is a beloved food in Sweden, where it is considered a traditional dish and a symbol of Swedish culture.

The production of surströmming involves fermenting herring in a saltwater brine for several months, which allows it to develop its unique flavor and aroma. The fermented herring is then stored in tins, where it continues to ferment and mature over time.

Surströmming is typically eaten as a part of a traditional Swedish meal, along with potatoes, sour cream, and crispbread. It is appreciated for its unique flavor and its place in Swedish food culture.

In conclusion, surströmming is a traditional Swedish dish made from fermented herring that is considered one of the world’s most revolting foods due to its strong odor. Despite this, it is a beloved food in Sweden and a symbol of Swedish food culture. For those who appreciate its unique flavor, surströmming can be an enjoyable and flavorful addition to a traditional Swedish meal.