Chef Daniel Angerer once kicked Bobby Flay’s butt on “Iron Chef.” But if you visit his Klee Brasserie in New York City and try one of his signature dishes, you might be a little surprised to hear about one of the ingredients—cheese made from his wife’s breast milk. “I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper,” he told the NY Post. “It tastes like cow’s-milk cheese, kind of sweet.” All I can say is … eww.
In honor of Daniel, let’s take a look at some other truly questionable ingredients that chefs are pulling off as fine dining.
- Beppe Bigazzi is a hugely popular chef in Italy who had his own television show on a state-run channel. Until he said on air that he loves 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.” Eek! An uproar followed, and his show was suspended. [Yahoo!]
- On a similar note, at Crook restaurant at The Famous Wild Boar Hotel in England, make sure to try—or avoid like the plague—the gray squirrel canapes made for critters caught on the hotel’s ground. “Our diners seemed to enjoy the squirrel pancakes and I thought they tasted rather nice, a bit like rabbit,” explains the chef. [Daily Mail]
- At D.S. Music Restaurant in Taipei, the waiters are dressed like doctors and the waitresses like nurses. (Way to gender-stereotype.) What yummy dishes can you look forward to eating? Hospital food. Yes, even green jello. And you can get their famous Vodka Punch, served in an IV bag from the ceiling. Um, good? [WalletPop]
- In Chicago, chef Homaro Cantu has managed to make eating paper extremely fashionable at Moto. This mad scientist chef has created edible ink, which he prints onto paper and molds into all sorts of crazy shapes. “It takes your food and makes it look like paper and taste like your food,” he explains. I just can’t imagine that chewing it is very satisfying. [CNN]
- If you had to come up with two food items that absolutely, truly do not go together—peanut butter and a hamburger would be pretty high up on the list. But at Bukowski’s Tavern in Boston, you can order the Peanut Butter Burger. A reviewer says, “Holy smokes! Who knew gooey peanut butter and a mound of ground chuck were two great tastes that taste great together?” I’m skeptical. [Boston Magazine]
- If you’re in Philadelphia, swing by the Gourmet Magazine-endorsed Mexican restaurant Tequilas and try the tacos de chapulines. Or don’t—because they are fried grasshopper tacos, which are considered a delicacy in parts of Mexico. “Once you get past the whole exoskeletons stuck in your teeth part it’s not so bad,” said a commenter.” Ew! [Gourmet]
- If you’ve ever wanted to try kangaroo meat, head to The Wine Cellar, a famous fondue restaurant in Boston, and order the “Crazy French Fondue.” Just try not to think about the animal’s cute little pouch. [Boston Cellar]
- Food writer and blogger Phil Lees of The Last Appetite has created a very interesting dish—French fry coated bacon. On a stick, naturally. [Serious Eats]
- But you’ll have to head to China for the absolute worst culinary idea on this list. (Strike that. Giving the award back to the cat stew.) Restaurant Guo-Li-Zhuang has made quite a name for itself—it serves horse, goat, dog, pig, and rooster penis. They also offer balls from the same fine animals. Critics note that the decor in the restaurant is soothing and even charming, and the dishes supposedly “restore virility.” [Cracked]