Even as an American, that was probably the most fire looking dish. From what I've heard shark tastes a lot like swordfish. I think the issue though is their meat gets soaked with urine and can have a strong ammonia flavor if not treated properly
3:54 Honestly, not even too far off the mark with that! Rye became a huge staple of Finnish diet and culture during the 17th century when temperatures for Finland drastically decreased due to volcanic eruptions (like Huaynaputina). Rye was a lot more resilient as a crop than barley, and Finnish people had to rely on the most bare-bones of food during that time when land abandonment and food production had been at their worse. Some real gut the Finns had for having to eat rye-stuffed fish for centuries.
As some who grew up and currently lives in Savo, while the basics of that kalakukko looked alright, it was far from "correct". Exactly what was the whitefish they used (traditionally it would have to be vendance or perch and I don't know if either are available fresh in the US). The rye looked too light in colour. And, the most essential point: Kalakukko must be served warm and with butter! It is the law!
Fun fact on the fermented shark: the reason it exists is because fresh greenland shark is toxic to humans, but the fermentation process makes it edible. And in a geographic location where food is scarce, humans hundreds of years ago used the fermentation so they had one more food source, and it became an acquired taste.
The greenland shark is also on the vulnerable species list, due to how long they take to mature, and from overfishing. It's very possible that the dish will be officially banned in our lifetimes, outside of very specific cultural preservation instances.
Yeah but who's the lunatic who went "Hey look, that toxic shark has been sitting there wafting in it's own juices for a while. I wonder if it's still toxic"
The thing about the Islandic fermented shark meat is it's Greenlandic shark, a poisonous species. Only way to deactivate the poisonous compounds back then was doing "that". Hunger is a scary thing.
I believe it’s because they don’t have kidneys to process the urea so it basically just sits in their meat so unless you ferment it it’s toxic to humans. I visited the shark museum in Iceland and tried it there, it was indeed awful.
@@klbriceno1 Why five hundred years? What changes your morality of eating animals just because it has been around longer? You are still eating an animal that has been killed lol
@@lcweinstock Their comment didn't seem to be about morality but more along the lines of 'what about this thing's body allowed it to live that long'. And given that the shark is literally poisonous,their way of thinking is valid in this instance. LOL
3:19 im finnish and my grand dad makes perfect kalakukko i remember when i was a little child and we did go fishing in winter in lake päijänne to catch about 10 or 20 perch for the kalakukko and sometimes we did got 10 or 20 perch but some times not and it was just so nice to walk on winter in the ice and drilling fishing hole to ice for fishing i remember these days they were great times:)
I have a feeling people selected it because they thought it was eating shark which people feel is immoral and bad for the environment. Given the name and no research I'm also guessing this meal started with shark meat but was changed due to environmental concerns.
I'm from Portugal and wasn't expecting snails to be on this list since many people here love it! But I get it, eating snails sounds and feels kinda weird. People began to eat them to substitute meat since it was scarce. We usually eat them with toasted bread with butter, maybe dipped in the sauce, and many people like it with a cold beer, since it's a summertime snack. Thanks for trying them tho!
I think because of a couple of things. One, he ran out of stuff to do those things with. He's not gonna do that with EVERY possible fast food item. Especially when nobody's going to care about the lesser menu items. Would you seriously bother watching him make a McDonald's salad or a Wendy's wrap "cheaper, faster, and/or better?" That ain't in the cards for clicks. Second, a lot of that stuff was SUPER popular in the midst of the pandemic era, where fast food no-contact delivery was expensive. It was also a time for self-discovery; where people would pick up new hobbies, like cooking, to counteract the boredom. Third, any TH-cam creator is subject, and has the right to, migrate to different topics, depending on how they're feeling. If these videos aren't to your taste anymore, there's no harm in going elsewhere. Not much use in complaining, and expecting the content creator to go back to what YOU liked. Especially if they got burnt out of it. TL;DR, if you don't like it, then just leave.
First of all: Lutfisk in Sweden is eaten with white sauce (butter, cream, pepper, wheat flour, milk, salt and pepper) and if you didn't put it in water and pulled out the lye you will eat very not-tasty-fish. It's polarizing for sure but I think the white sauce would help alot. So surströmming eaten the right way when? No lie, the people in Sweden who eat Surströmming 2-3 times are absolutely crazy in it. There's something in it that seems extremely addicting. I've had it once and ngl, it actually becomes less and less daunting. Pro tips: - Save the can for a year in the fridge before eating. The extra storage mellows out the flavours instead of just being "strong and sharp". - Should be eaten with tunnbröd (a thin wheat bread that's been baked in a woodfired oven. Chose soft or hard), sourcream, red finely chopped onions or chives, butter and boiled almond potatoes. (Make sure the ingredients are of good quality) - Make the sandwhich above with small pieces of fish and work your way up. It's a VERY strong taste and the point is to not eat it in large chunks like the morons do for the challenges. Think of it like Garum, the roman fermented fish sauce, in the application. It's a condiment you use for extra flavour. Whoever eats condiments alone should be deemed lunatics. A good comparison would be to chug ketchup and say "wow that's terrible". - Open the can in a basin filled with water and poke a hole in it by using a nail that you hit with a hammer. This stops the smell from filling the room and stops it from spurting everywhere. You drain the water and voila, you got rid of the smell and waste water. - Have someone who can actually fillet the fish. The innards and the fillets taste completely different but you need to know what you're eating if you're going to eat it. - Eat this outside and put the can away from you. It attracts flies and having the waste and can pull the flies away is nice. The fresh air also makes the smell less potent so you get some breathing room when you eat it the first time. - TAKE MORE THAN ONE BITE. Surströmming is like drinking a really strange beer. The first taste just overpowers you. It needs to be eaten for a long span of time to make your body not go "what in the actual fuck is this brain putting into me". I would have swedish herring next to you so you can go inbetween but after a while you will notice that the herring will taste like nothing as you get used to the surströmming. - Have snaps and beer to drink with it. It's part of the "ritual" and the alcohol numbs your nose a little.
@@ReflektOnIt Cool! As stated, it's something you need to eat multiple times to develop "the taste" for it. Baby reps, tiny baby reps. If you can't stand it the first time, leave it at that and try it again. It's a bit like becoming a professional street fighter. The first time you get knocked down, but the more you fight the stronger you get, and the more people will look at you with fear in their eyes and a deeply rooted respect that "you are one of those who fought something they can never conquer".
I always find it funny how americans see sardines as a weird, low-tier food. They are indeed very highly regarded in Spain and they are actually pretty healthy. As Joshua said it all depends on how you prepare them, and one of the most traditional and delicious ways is to grill them on skewers over charcoal. This sandwich is pretty common too, specially as a fast meal to have at home. Not something that people usually order out though.
In fact, sardines are so well-liked in Spain (and a bit less in France, but still quite a lot to be honest), the poor little fish is sometimes overfished (even if they reproduce quickly)!
I grew up eating musk sticks here in Melbourne Australia. I quite like them, but I see why North America wouldn't like them. A Canadian friend got addicted to them living here for a few years, and when he went home we had to send him care packages of musk sticks.
I reached the point in my life where I realized I'm better off just doing what Josh does and just watch and cook and Ive never been happier with my food
My French teacher in high school cooked us escargot in a garlic butter sauce and served it on a thin slice of toasted french bread. It was absolutely delicious. The vast majority of the class liked it. That plate of snails looked atrocious. There are better ways to cook and serve snails.
@@JakeLovesSteak One could argue that's the entire point of eating snails, they aren't much by themselves but a surprisingly good vehicle for tasty stuff
The pickled Herring is normaly eaten on a whole grain rye bread (rugbrød) along with an asortment of whole grain rye bread with varying toppings from meats to pate and so forth.
Yes. Properly cooked lutefisk is flaky. My Norwegian grandpa would have never put that atrocity in his mouth. He used to go to lutefisk feeds, look at it, and either walk out or order multiple meals. It’s either done correctly, or it’s trash.
Yeah, Lutefisk is tricky to get right. In sweden it is usualy served in a white sauce flavoured with allspice. The main thing with it is not the flavour though, it is that the high pH helps to neutralize all the acidity from the christmas food. I am not a huge fan but it is palatable.
Pretty sure you can't legally import surstromming to the USA or Canada. First because it's not considered edible, due to the method of preparation violating a bunch of the rules for commercial food preparation, and second because the Greenland shark is an endangered species.
From Spain here 👋 What’s special about the “bocadillo de sardinas” is how we prepare the sardines in what you call an “espeto”, basically like a barbecue but it’s a boat. Me personally I hate can sardines, but the bbq ones… amazing 😌
Riz Casimir was created by Ueli Prager, the founder of Mövenpick (Restaurant and hotel chain, and later Ice cream producer), in the 50s. Prager was inspired by the exotic flavors he encountered during his travels and aimed to introduce a touch of international cuisine to Swiss diners. Since not many other Swiss people have been in India back then, we was able to pull this of and sell this as an exotic dish. Greetings from Switzerland
Hey Josh ! Swiss Kiddo here, you have been VERY generous with that Casimir rice, like it was the most beautiful plate of that meal that I have ever seen ! Usually (at least for my generation) it’s a plate that you would typically find on the menu of a school cantina and it would look wayyy less nice than your version. Now ultimately I do agree that it has nothing to do on that list especially considering the rest of it 😂 Oh and also the banana was a nice twist, here it’s more common to just put a can of ananas dice for the “tropical ✨” touch.
okay, honestly... adding some pineapple to a curry like that sounds great. Either way, I really like the idea of that meal. Never had it, but we make curry multiple times a month, and adding some fruit is something none of us have ever thought of before. I *like* it.
@@caitlinomalley80 its not a normal curry. Its just curry powder (a spice blend) which has nothing in common with what is generally regarded as "curry".
@@ukaros_ateon ah, fair enough. That said, we've always used curry powder as one of the ingredients in our curries, so I'm not sure how it has nothing in common with curry.
Approved this dish 6: 40 ! The presentation looks beautiful, and the fresh ingredients make me want to eat it right away. The detailed review and clear camera angles make me feel like I’m dining along with you. The channel’s content is really high quality.
How is native alaskan icecream NOT on this list? It is traditionally made of whipped fat or tallow and meat mixed with berries or mild sweeteners such as roots of Indian potato or wild carrot, mixed and whipped with a whisk. Now a days i believe they use a tub of crisco instesd of tallow when they are in the lean season and its easier to get a tub flown in than harvesting it themselves, i could be wrong but i swear i heard someone from the area say it was crisco, meat(shee fish) and berries...
It's called Akutaq and it's actually delicious, rumors of using Crisco are overstated. Not saying it doesn't happen but it's normally whipped animal fat, sugar, and berries. It's good after a long day snowshoeing.
@@liabobia Outdoors in the cold, you have to eat things like that just to stay alive. It's like pemmican, it's impossible to eat the stuff unless you live out doors in all weather and are constantly on skis or walking or on horseback hunting and gathering. And yes, when your body craves calories to that extent, things that would normally be far too high in fat become delicious even if some coddled office worker would be revolted by the sheer fattiness.
But should be prepared right. All channels that eat it directly from the tin, that is not how it is eaten. You serve it with onions, potatoes and maybe sourcream on flat bread. I don't love surströmming but it is missrepresented on so many food channels.
@@baning23 honestly it's everything about it, the stock is way too clear (olive oil wasn't added I believe), the original recipe doesn't call for lemon, and like Josh said himself they were not served in the shells either
@@bradkirchhoff5703 They went by recipes from a website that had these dishes. They made it pretty darned clear that the pizza one is typically battered and the snails was probably wrong.
ABOUT THE LUTFISK: my grandma serves this every Christmas the way her own grandma did it. You should eat it with ‘vitsås’, made from cream or butter and milk, sometimes nutmeg but most importantly allspice. The fish tastes nothing, it’s just for texture, when served you add lots of salt, white sauce, boiled potatoes, more allspice and peas. No mushy mashy whatever you had on that plate. Just. Peas. There’s probably tastier ways to do it but this is the way since at least the 19th century Sweden 👌
That's the fun of it. In Sweden, we do it with the vitsås, but Norway has it with the mushy peas, bacon and the sauce has some mustard in it, so its more tangy. Potatoes of course and melted butter..honestly, as a Swede, I kinda prefer the Norwegian way to serve it. But yeah, that is the traditional Swedish way you describe.
@@ShyntaeDemonista the Norwegian way, as you and Joshua describe it, does sound superior to the lutfisk I grew up with. Bacon would definitely add crunch, beyond saltiness. A lot of traditional Scandinavian food lacks in texture, imo… (don’t tell my grandma!!)
The quality of the fish itself is also extremely important here. It should not be very jello-y, but relatively firm. If it's too gooey, it hasn't been salted properly before cooking. Also, always smell the fish beforehand. Bad lutefisk can smell rotten, and sometimes also like sewage. If that's the case, throw it away. It has gone bad. I've heard quite a few people claim they don't like it because it smells rotten, and they thought that was what it was supposed to be smelling like. I think people in general don't really know how to prepare the fish properly, and just camouflage poor quality fish with a bunch of bacon and sauce.
I have a feeling a lot of these are prepared "wrong" because they're prepared RIGHT. Like, "This dish is often eaten in small, quick-serve restaurants" or "this is a cheap and fast deep fried" probably means it's being cooked in week-old fry oil, slapped together by some dude who hasn't washed his hands in an even longer time, grilled over a fire fed by the fumes coming up from the open sewer grate, etc. etc. But then you take and cook it with some amount of care in a mostly-professional kitchen and it's great!
Russian Frozen Fish is served with a very special regional type of wish: nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. Those types of fish are rich of fat. That what gives it special flavour. Not any type of fish is suitable for it (duh)
And you also should not let it sit in a dish in a warm room under a filming light, you can tell it was defrosted. Slice it off the whole frozen fish, dip in salt and pepper and eat right away, that's it. Fuck I want some muksun so bad rn...
Yeah, a typical 'Merican who saw something somewhere and is trying to "re-create" a propaganda stereotype without knowing the context. I am surprised there is no bear in ushanka and telnyashka holding that bowl of "salad" and toasting with a glass of vodka while playing on balalayka.
4:08 you know when you have an embarrassingly visceral response to something? That joke just did for me 🙌 Thank you both ever so much for this and for all that you do ☮️💗✨
Well a lot of people don't grow up near the sea or with seafood in their diet. Many of these dishes are acquired tastes. In fact it was protein as the theme for the list. In general fruits, vegetables, spices, fats dont compare to protein in terms of people's taste preferences.
Portuguese guy here, whatever recipe you followed for the snails was... not the one. Snails are actually quite delicious, cooked in the shell with chourico (chorizo for you heathens out there) added in, piripiri, onions etc... although to be fair this is "a Algarvia" or in Algarve style and I am from further North so I dunno... but honestly back home in Portugal this is a "petisco" aka snack in like little bars and stuff and it is great.
I don't remember musk sticks being divisive when I was growing up in the 60-70s, but them I could have been running with a pro-musk stick crowd. I would happily eat them now. The best thing was that you could suck on them while you twirled them in your mouth to get a "sharp" point.
Josh, thank you for changing the thumbnail, as someone with SEVERE arachanphobia I appreciate no longer being jumpscared everytime I go down my feed. (I legit cannot watch the part of this video where u eat the turantula xD)
How did Nattō not make the list? Japanese grow up eating this. It is soybeans that have been fermented. Having an acquired taste for this food is an understatement. You either like it or don't.
I don't think Natto is as divisive at it used to be, especially with places like H Mart keeping it well in stock in the US these days. Lovely sticky beans that taste like coffee. (I think 10-15 year ago it would have been a different story)
Mate musk sticks go hard! Best way to eat it is actually musk pellets you can usually find in small lolly shops that sell all kinds of hard boiled lollies and junk.
chongos zamoranos seems similar to dravle from Norway.. there are many variations but basically it's milk that's been heated until it caramelise and gets all lumpy
Wait, wait wait. Who put bake and shark on the worst foods list when that is a top dish in Trinidad itself. I am so happy you loved it and you want to know what the best part is, the authentic thing is probably even better in person. Our fried bake looks a tad bit different than the one you made.
A fish sandwich, lasagna-style pizza, and bread soup (which looks like liquified stuffing to me) being on this list is criminal. I could come up with worse foods off the top of my head with no research. There are literally people out there eating animal brains and yet half of this list is like "fish with an acquired taste".
11:35 as someone who's dad makes tuna casserole all the time, this is NOT the yummy way to do it!! Dad doesn't EVER use cream of mushroom, it's nasty and tastes like feet; he uses cream of chicken. He doesn't bake it, either, he cooks the egg noodles like normal and drains them, then mixes a can of cream of chicken and a can of tuna right into the pot. Simpler is better! (same with creamed chipped beef; my dad makes that all the time too, and literally all he does is fry cheap, salty roast beef packets with milk, butter, and flour to make the gravy, and put it on toast. Nothing else. It tastes great, it's just meat gravy and toast.)
I think tuna casserole is very particular to families. My mother's recipe was ditched in favor of my husband's family recipe. I have one son who loves it and the rest of us tolerate it. If you grew up poor in the 70's you were happy to have it.
I love tuna casserole. Haven't had it forever. Enjoyed my mother's, but as I got older I use to make it and would improvised and get creative, making several different varieties.
You mentioned Finnish history. That indeed is the best one could have in 15th century Finland. Trust me, if you live in Finland in those times, you would cry for Kalakukko.
@@poki229 probably because its hearty and nutritious and finland is cold as balls with no heating in the 14-15 hundreds + you would need lots a manual labor
@@poki229 Protein and fibres and you can get all the ingredients within this little northern country. Back in the days different food ingredients weren't too attainable here so traditions have kept their footing. In the worst times in history we had a thing called Pettuleipä which was almost a bread that had saw dust mixed to the dough. :D
Kalakukko is a classic. there is a beautiful song about it. its was created in apparently in the middle ages so it makes sense that your unrefined pallets couldn't handle the flavors that it offers. Suomi mainittu torilla tavataan
I'm dissapointed on Joshua he said he will make good versions of the foods and that was the saddest Kalakukko in my life. He should try open salmonkukko as made in kuhmo. He would also have needed butter when eating kalakukko.
It is good, if you like sardines. Its the whole point of the sandwich, idk why it is rated so low, just make a nice sauce adn pair with onion and veggies and you're good to go
Im from Finland and have never tasted kalakukko in any form, It doesnet sound that bad maybe the fish wasnt right at this time because Muikku what is used for kalakukko is pretty tasty when its fried. You should try another Finnish delicacies like "Kampsukeitto or Rössypottu" Its just a soup containing bloodcake and porkmeat.
As a worker in a Danish elderly home, i dont understand how "Stegte sild" got on the list. Its normally served on ryebread with a curry sauce. The old people will be super upset if i dont serve it everyday. And of course i wouldnt want to upset them, so its served EVERY DAY :)
Yeah I have no clue how that made it onto the list, but Swedish surströmning didn't... any kind of pickled pickled fish sure isn't for everyone, but stegte sild sure aren't the worst, in that case.
Wtf is that "Russian" fish salad? Im born in Siberia, and i see such thing for a first time. If we are talking about frozen fish, then its called "Строганина" (stroganina). But for that dish, fish must be really frozen, like -30°С, to be able to cut it in super thin slices and its eaten while its frozen. Not when it wet and soggy:/
You are absolutely right. Kalakukko made so you can bring with you a lot of carbs and protein if you need to work in a forest or build a house on a swamp and before you can build a house you need to dig the swamp out. (like people did in Finland)
Simple, it is from "taste atlas". I don't think there is a more shitty and controversial food list in the world. They make absolutely crazy bad rankings.
I had a trini GF, and thus ave been exposed to many iterations of bake and shark. You have to realize how easy it is to make heavy leaden dense flavourless bakes, and then slop a greasy poorly seasoned hunk of poorly trimmed fish on top of it. Badly made Bake and Shark is utterly awful. Well made Bake and Shark is like the best fried fish sandwich on earth. I now make, apparently, the best bake and shark in Canada, but it took a while. Don't ask about my roti, however. Still a work in progress. My chicken curry is pretty good though.
@@charlesparr1611 roti is an art lol. Takes a lot of practice to get the texture and crumb right. I also hear you on what a bad bake and shark can be but I would assume the writers of the original list would have tried to get the best version of each dish to make a proper analysis of it for that list.
@@Albeesqware You are giving them way way too much credit. It's more likely some sort of badly written chat GPtrash project than anything actually researched. The list they reference is from a place that basically produces slop content
I do have to say, as a scotsman, I've honestly never seen deep fried pizza NOT in batter. Its called a pizza crunch. And is usually a cheese & onion pizza.
Ah! Musk sticks!! Used to down these like crazy growing up. Go to the milk bar with some pocket money, used to get these, some life savers, and some snakes and strawberry drops.
Bruh Pizza crunch is a battered calzone, I am Scottish, and that is a solid choice for a lunch if your school was near a chipper. You also need to saus your kidneys, boil them in milk first, it takes the organ funnk out of it, also the addition of some pickles with deviled kidneys really helps.
@@THENAMEISQUICKMAN I know, but in Scotland it's a "chippy" - I've never heard anyone north of the border say "chipper" - that's always been an English thing. ;)
@@CraigScarf when I worked in Salford for a while a lot of my colleagues there called it that, so I presumed it was an English thing, but maybe it was a local variation or something.
Hey Josh. The snail thing was kind of weird. Its supposed to be 1- not oreganoey but kind of spicy; 2- supposed to be made with the snails in the shell; 3- I think more important, the snails we eat are much smaller than those. We call those "caracoletas" as opposed to "caracóis". The ones you ate are more like the french escargot. As an aside, if you're ever in Portugal and you see people eating snails at a café (usually in the summer and near beaches) I would advise you try it. The water they are cooked in by itself is amazing with bread. Spicy and salty goodness. Cool vid tho
@@iappsdream funny you should say that. I happened to mention that I saw a video with snails cooked without shells to my parents and they said yeah "that's pretty normal". Apparently in Lisbon this is normal (they lived there for 15y). I've had snails probably more than 100 times and I had never seen it, but it does exist I guess.
@@robbiemaddisonftw Born and raised in Lisbon, and I've never seen snails served outside of their shells. Maybe it's a thing, but definitely not normal.
@robbiemaddisonftw I live in Almada and never see snails cook without the shells, but there are so many recipes in those snails festivals that I don't know.
the best one was 'I feel like if I brought this to the lunchroom at work, I would want someone to ask me if I was doing okay'. Lost a mouthful of coffee to that one.
Someone from Germany here - so concerning the lack of aromatics in the Soup - i never tried it to be fair, but if i would need to do it, i would have done it with leftover rye sourdough bread - since the aroma of that bread is pretty strong and it holds up better in wet environments and is not getting soggy very fast ( what is anyway not a problem if you blend it :D )
As someone who has a trini grandmother I was offended that bake and shark was on this list. Like it’s basically a fried fish sandwich. What’s wrong with it? 😂who thought it deserved to be on the worst dishes list?
I love how this was The Worst Dishes and here i was totally expecting a new variation on the tiktok viral bullshit concoctions... and instead it just seems to be "bad dishes" that people with zero palette dont like. Seriously there were what 10+ dishes that based on the people claims should immediately warrent a 1 or below and instead they are all getting 3.5+ thus not bad at all just not what people with zero taste like.
Yeah, bake and shark looked FIRE, I am totally making this! I the Thai soup? That thing is super rich and delicious, had it in Bangkok quite a few times. This list reminds me of that british bbc writer's list of worst Vietnamese food, where he put Pho, Nem Nuong, Banh My and other fire foods from VN.
As a Scotsman I'm pleased to see you both give the thumbs up to deep fried pizza. I much prefer a proper Italian pizza, but if you're going for a cheap frozen pizza, deep frying is definitely the best way to cook it. We actually do it 2 ways, the way Josh did without batter, but also a battered version, locally known as a pizza crunch. I prefer the non-battered version.
As a Scot, I have NEVER seen a deep fried pizza like this. I completely accept that the deep fried pizza is a challenging dish, however, it needs to be in batter and with chip shop chips. Brown sauce. PLEASE try a more authentic version!
Us Americans don't know what chip shop chips or brown sauce is, I'm interested to learn though as it sounds good, what makes chip shop chips better then regular chips?(what us Americans call fries🍟 right?) And what's brown sauce made from?
Kalakukko can be fantastic, but depends on the ingredients that the bread is stuffed with. Also, there's too much bread in there, often it's sort of round.
I'll come to natto's defense. I don't particularly love it but it kind of doesn't taste of much. I guess people get put off by the slimy texture but once you mix it into rice it's not even a big deal.
Wooo Finland on list! And I do agree. Kalakukko is something EXTREMELY "acquired taste". Younger the generation, the more acquired towards "no", I'd say.
As a Norwegian, I'm truly hurt and offended that you called every other Nordic country by name, and just planly called Norway for "Scandinavia"(term for Denmark, Sweden and Norway together). Where is the Norwegian love? D: (jk, I don't want Norway to be known for Lutefisk). Thank you for your service o7
Lol cry same difference. Average butthurt Eurotard. I’m not gonna be offended if people generalize my home country of Belarus as Eastern Europe because it valid. I’m sure you guys will willingly label americas as americas, despite the that there are 50 states larger then Europe with a hundred cultural/ethnic backgrounds.
This was a really fun (maybe not so much for you, lol) video! Can't wait for the next one - you know, so you can eat Swedish surströmming, compare Vegemite to Marmite, eat dulse from Nova Scotia...and plenty more!
Confession on tuna casserole: for some reason my aunt makes this every time I see her (which is very rarely) and hers is actually tasty, can’t stand it otherwise. I have no idea what she does to make it good (and it’s been ages since I’ve seen her) but at least I know it is possible to be good
I'm betting either soy sauce (which is a major factor in Green Bean Casserole) or using Tuna in oil over tuna in water is a possibility. Lots of people skip oil tuna but don't realize Oil is fat, and fat is flavor.
@@Criticalhitkoala hmm, one day I’ll try and figure it out (aka asking her, lol). I know there’s a lot of cheese involved, which makes it sound even worse (not that cheese can ever truly be bad) but somehow it works!
@@generationgeek Cheese could be a factor also. Cheese has a lot of salt, umami and robustness, and fat in it. Though too much cheese isn't my cup of tea since it makes it more about the cheese over the other things. My personal favorite part of a tuna cassarole is everything but the Tuna ironically :) I hope you find the recipe one day. Having a family member make a dish traditionally people don't like is one of those great small things you take for granted in the whole family dynamic. Example my mom is part Cambodian, so she LOVES those spiders mentioned in this video (swears it help cured her Asthma), but being she had very americanized kids in my sisters and me she redid some of the more potent Cambodian dishes to get us to try everything. House still smelled like high heaven (if you know about Cambodian food, you know), but it made further exploring food that much easier, and also leading it comparing it with other family or friends who just didn't make it the same :).
Your Finnish kalakukko (fish pie) wasn't quite right. There was WAY too much dough; also I think he had wrong kind of fish. But yeah, it's an aquired taste.
Man I tried that once being in Finland (I am Pole). It was made with bacon and perch. I love rye bread, pork and fish and for me it was freaking awesome.😅😅
I've heard stories about the Scottish deep-fried pizza my whole life. My dad was in the U.S. Navy through the late 70s/early 80s and was frequently stationed in Scotland. The local pub servicing the naval base deep fried frozen pizzas as a way to cater to the American palette. To this day, he attests that he's never had a better pizza and beer combination than he did in Scotland.
Same. Never heard of it served with brine. They are stored and sold in brine but not served with it. And that "Scandinavian lye-treated" - wut? Never heard of that in Denmark before ever, lutfish is from our demented neighbors
I'm your age and from northern germany. My grandparents lived in sweden for some years and made this from time to time. would have the fish at room temp with a side of freshly pan-fried Bratkartoffeln (a german staple). i love it. gotta make sure to snatch some of those pickled onion rings for the crunch!
15:24 oh joshua i don't know about shark but we made this type of fermented fish from tuna and many fishes. And we don't eat that wrong normally we cook it as curry and fry it and eaf it with rice. Yes most of us sri lankans don't like fermented sharks because it is chewy rubbery.
Bring back your cooking videos! And your other series! But better, faster, cheaper, etc. Ranking videos can be fun, but I followed you because of your cooking!
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How did Surströmming not make it on this list?
its probably too offensive.
That’s what I was waiting for!
exactly
Probably cause it's only the smell that's bad the taste just tastes kind of like a sardine
I was just coming to say this
Thank you Joshua as a Trinidadian im glad to see you giving bake and shark the justice it deserves
That looked delicious!
Bro, as a Trini I got legitimately angry when I heard bake and shark mentioned in this context...I audibly screamed "WTF??" at my phone lol
i mean, it looks fire as fuck!
who the fuck thought to call it bad???
It's INSANE that was on the list. Bake and shark is absolutely delicious. Missing the heat though, where the peppers or pepper sauce at!
Even as an American, that was probably the most fire looking dish. From what I've heard shark tastes a lot like swordfish. I think the issue though is their meat gets soaked with urine and can have a strong ammonia flavor if not treated properly
3:54 Honestly, not even too far off the mark with that! Rye became a huge staple of Finnish diet and culture during the 17th century when temperatures for Finland drastically decreased due to volcanic eruptions (like Huaynaputina). Rye was a lot more resilient as a crop than barley, and Finnish people had to rely on the most bare-bones of food during that time when land abandonment and food production had been at their worse. Some real gut the Finns had for having to eat rye-stuffed fish for centuries.
True. kalakukko has been eaten since the middle ages but it was put on paper as a recipe in 1792 according to Aineetonkulttuuriperinto.
Same goes for most of the Scandinavian fish dishes tried here. Staple food during survival times and also usually best enjoyed with rye bread
As some who grew up and currently lives in Savo, while the basics of that kalakukko looked alright, it was far from "correct". Exactly what was the whitefish they used (traditionally it would have to be vendance or perch and I don't know if either are available fresh in the US). The rye looked too light in colour. And, the most essential point: Kalakukko must be served warm and with butter! It is the law!
@@TheUmbravulpesthe recipe from finnish your plate recommended smelts (kuore) which do have a weird flavor if you don't prepare them right
Fun fact on the fermented shark: the reason it exists is because fresh greenland shark is toxic to humans, but the fermentation process makes it edible. And in a geographic location where food is scarce, humans hundreds of years ago used the fermentation so they had one more food source, and it became an acquired taste.
The greenland shark is also on the vulnerable species list, due to how long they take to mature, and from overfishing. It's very possible that the dish will be officially banned in our lifetimes, outside of very specific cultural preservation instances.
Such a crazy species, imagine you need to turn 100 years old before you can start mating with others
Yeah but who's the lunatic who went "Hey look, that toxic shark has been sitting there wafting in it's own juices for a while. I wonder if it's still toxic"
@@LennyMiller739 The same lunatics that would sail all the way to Iceland!
Also haven't seen anything in the video or comments on what they ferment the shark in, that gives it that ammonia scent/flavor...the shark's urine.
The thing about the Islandic fermented shark meat is it's Greenlandic shark, a poisonous species. Only way to deactivate the poisonous compounds back then was doing "that". Hunger is a scary thing.
I really liked it. Never knew this history.
I believe it’s because they don’t have kidneys to process the urea so it basically just sits in their meat so unless you ferment it it’s toxic to humans.
I visited the shark museum in Iceland and tried it there, it was indeed awful.
I feel like anything that can live to be 500 years old... maybe I shouldn't eat. lol Although you are right, hunger definitely makes humans inventive.
@@klbriceno1 Why five hundred years? What changes your morality of eating animals just because it has been around longer? You are still eating an animal that has been killed lol
@@lcweinstock Their comment didn't seem to be about morality but more along the lines of 'what about this thing's body allowed it to live that long'. And given that the shark is literally poisonous,their way of thinking is valid in this instance. LOL
3:19 im finnish and my grand dad makes perfect kalakukko i remember when i was a little child and we did go fishing in winter in lake päijänne to catch about 10 or 20 perch for the kalakukko and sometimes we did got 10 or 20 perch but some times not and it was just so nice to walk on winter in the ice and drilling fishing hole to ice for fishing i remember these days they were great times:)
4:04 “I’m feeling like if I brought this to work, I’d want someone to ask me how I was doing.”
Haynes this was great. I died 😂
Rip if only someone had asked how you were doing 😭
😂😂😂
I'm glad that in this video no dish was rudely shot down or faces made about a dish they didn't like. It was all very professional thank you c:
why would that even bother you.... weak mind
I agree
Except for the fermented shark lol
@@hootszillawell idk cultural superiority complex that is really common amongst americans because of inherent euroccentric values and cultures?
Absolutely blowing my mind that bake and shark is on this list 😂 but very happy you enjoyed it.
Sending love from 🇹🇹 Josh !
There is no "worst food" list without Surströmming. So we now demand a video just on Surströmming, maybe a "but better" video! :D
Surely there's some popular swedish chef in the US that can show them :D
It's an ingredient
on a bed of stinky tofu and a durian salad
There is no but bettering Surströmming
Surströmming vs Durian showdown!
Bake and Shark is a must here in Trinidad. Toppings are usually lettuce, tomatoes, cucumber, slaw, pineapple, onions and like 5 or 6 different sauces.
It looked amazing, no idea what list they got it from.
im in america but it is now my life's mission to eat this, especially with this description.
Do they still do those massive pork chops with the rib bone, and the skin on the pork on the trucks late at night?
@@Cat-rq9dmfind a Trini restaurant they will have it
I have a feeling people selected it because they thought it was eating shark which people feel is immoral and bad for the environment. Given the name and no research I'm also guessing this meal started with shark meat but was changed due to environmental concerns.
I'm from Portugal and wasn't expecting snails to be on this list since many people here love it! But I get it, eating snails sounds and feels kinda weird. People began to eat them to substitute meat since it was scarce. We usually eat them with toasted bread with butter, maybe dipped in the sauce, and many people like it with a cold beer, since it's a summertime snack. Thanks for trying them tho!
It wasn't just snails, it was how they were prepared.
what happened to 'But Cheaper', 'But Faster'? 'But Better'??
He started a new series called “But what if I never do those again?”
But what if you just watch and keep quiet
It looks like this channel got“Donut Media-ed”, if you get what I mean. You can see the exact moment the content changes.
I’m also wondering what happened to Josh saying B-roll.
I think because of a couple of things. One, he ran out of stuff to do those things with. He's not gonna do that with EVERY possible fast food item. Especially when nobody's going to care about the lesser menu items. Would you seriously bother watching him make a McDonald's salad or a Wendy's wrap "cheaper, faster, and/or better?" That ain't in the cards for clicks.
Second, a lot of that stuff was SUPER popular in the midst of the pandemic era, where fast food no-contact delivery was expensive. It was also a time for self-discovery; where people would pick up new hobbies, like cooking, to counteract the boredom.
Third, any TH-cam creator is subject, and has the right to, migrate to different topics, depending on how they're feeling. If these videos aren't to your taste anymore, there's no harm in going elsewhere. Not much use in complaining, and expecting the content creator to go back to what YOU liked. Especially if they got burnt out of it.
TL;DR, if you don't like it, then just leave.
First of all: Lutfisk in Sweden is eaten with white sauce (butter, cream, pepper, wheat flour, milk, salt and pepper) and if you didn't put it in water and pulled out the lye you will eat very not-tasty-fish. It's polarizing for sure but I think the white sauce would help alot.
So surströmming eaten the right way when?
No lie, the people in Sweden who eat Surströmming 2-3 times are absolutely crazy in it. There's something in it that seems extremely addicting. I've had it once and ngl, it actually becomes less and less daunting.
Pro tips:
- Save the can for a year in the fridge before eating. The extra storage mellows out the flavours instead of just being "strong and sharp".
- Should be eaten with tunnbröd (a thin wheat bread that's been baked in a woodfired oven. Chose soft or hard), sourcream, red finely chopped onions or chives, butter and boiled almond potatoes. (Make sure the ingredients are of good quality)
- Make the sandwhich above with small pieces of fish and work your way up. It's a VERY strong taste and the point is to not eat it in large chunks like the morons do for the challenges. Think of it like Garum, the roman fermented fish sauce, in the application. It's a condiment you use for extra flavour. Whoever eats condiments alone should be deemed lunatics. A good comparison would be to chug ketchup and say "wow that's terrible".
- Open the can in a basin filled with water and poke a hole in it by using a nail that you hit with a hammer. This stops the smell from filling the room and stops it from spurting everywhere. You drain the water and voila, you got rid of the smell and waste water.
- Have someone who can actually fillet the fish. The innards and the fillets taste completely different but you need to know what you're eating if you're going to eat it.
- Eat this outside and put the can away from you. It attracts flies and having the waste and can pull the flies away is nice. The fresh air also makes the smell less potent so you get some breathing room when you eat it the first time.
- TAKE MORE THAN ONE BITE. Surströmming is like drinking a really strange beer. The first taste just overpowers you. It needs to be eaten for a long span of time to make your body not go "what in the actual fuck is this brain putting into me". I would have swedish herring next to you so you can go inbetween but after a while you will notice that the herring will taste like nothing as you get used to the surströmming.
- Have snaps and beer to drink with it. It's part of the "ritual" and the alcohol numbs your nose a little.
That sounds like a viking initiation ritual or something...
Thanks for the info, I got a can as a present and will follow your advice!
@@ReflektOnIt Cool! As stated, it's something you need to eat multiple times to develop "the taste" for it. Baby reps, tiny baby reps.
If you can't stand it the first time, leave it at that and try it again. It's a bit like becoming a professional street fighter. The first time you get knocked down, but the more you fight the stronger you get, and the more people will look at you with fear in their eyes and a deeply rooted respect that "you are one of those who fought something they can never conquer".
@@Deletirium Absolutely not, and if it was by any coincidence, I wouldn't admit it. So you can trust me when I say it's not.
@@thebearded4427 we will make it a nice garden party 🥳
Danish guy here. You should have put the stegte sild on a ryebread topped with red onion, capers, dill and some lemon squeezed on top. Lowkey goated
I always find it funny how americans see sardines as a weird, low-tier food. They are indeed very highly regarded in Spain and they are actually pretty healthy. As Joshua said it all depends on how you prepare them, and one of the most traditional and delicious ways is to grill them on skewers over charcoal. This sandwich is pretty common too, specially as a fast meal to have at home. Not something that people usually order out though.
Sardines are one of the better canned foods for sure. I'd eat sardines any day over spam
Man, I could go for some sardines rn.
These particular Americans. Millions of us absolutely love the little fellas✌️
In fact, sardines are so well-liked in Spain (and a bit less in France, but still quite a lot to be honest), the poor little fish is sometimes overfished (even if they reproduce quickly)!
@@GrendelSheperd Yep, I've liked sardines since I was a child and I disliked fish in general. I still can't eat catfish.
I grew up eating musk sticks here in Melbourne Australia. I quite like them, but I see why North America wouldn't like them. A Canadian friend got addicted to them living here for a few years, and when he went home we had to send him care packages of musk sticks.
I reached the point in my life where I realized I'm better off just doing what Josh does and just watch and cook and Ive never been happier with my food
My French teacher in high school cooked us escargot in a garlic butter sauce and served it on a thin slice of toasted french bread. It was absolutely delicious. The vast majority of the class liked it. That plate of snails looked atrocious. There are better ways to cook and serve snails.
absolutely. high school was my first time having escargot and pate, both of which I love to this day.
I mean the cooking anime Uzumaki has a great snail recipe.
You could probably make just about anything taste good if you drench it in garlic butter.
@@JakeLovesSteak that's so true
@@JakeLovesSteak One could argue that's the entire point of eating snails, they aren't much by themselves but a surprisingly good vehicle for tasty stuff
The pickled Herring is normaly eaten on a whole grain rye bread (rugbrød) along with an asortment of whole grain rye bread with varying toppings from meats to pate and so forth.
I love it straight out of the jar, with nothing else.
"If I brought this to work I would want someone to ask me how I was doing." Killed me.
You drown DROWN Lutefisk in a good butter. So it tastes like butter. So yes, you prepared it wrong. It's just a vehicle for eating butter.
Yum butter
And bacon
Lol
Yes. Properly cooked lutefisk is flaky. My Norwegian grandpa would have never put that atrocity in his mouth. He used to go to lutefisk feeds, look at it, and either walk out or order multiple meals. It’s either done correctly, or it’s trash.
Yeah, Lutefisk is tricky to get right. In sweden it is usualy served in a white sauce flavoured with allspice. The main thing with it is not the flavour though, it is that the high pH helps to neutralize all the acidity from the christmas food. I am not a huge fan but it is palatable.
How did Surstromming not get featured? Should have been that instead of lutfisk. Would loved to see their reaction to the can being opened.
I can't imagine it would be fun to open one of those in your dining room. Unless you're moving that same day, perhaps.
Is it a weird can?
@@jvallas the smell is absolutely foul and sticks to the walls
Some retailers aren't allowed to ship it to certain states/countries due to the possibility of the cans exploding during transit.
Pretty sure you can't legally import surstromming to the USA or Canada. First because it's not considered edible, due to the method of preparation violating a bunch of the rules for commercial food preparation, and second because the Greenland shark is an endangered species.
From Spain here 👋
What’s special about the “bocadillo de sardinas” is how we prepare the sardines in what you call an “espeto”, basically like a barbecue but it’s a boat. Me personally I hate can sardines, but the bbq ones… amazing 😌
Riz Casimir was created by Ueli Prager, the founder of Mövenpick (Restaurant and hotel chain, and later Ice cream producer), in the 50s.
Prager was inspired by the exotic flavors he encountered during his travels and aimed to introduce a touch of international cuisine to Swiss diners. Since not many other Swiss people have been in India back then, we was able to pull this of and sell this as an exotic dish.
Greetings from Switzerland
It's seems really similar to Flygande Jacob which we have in Sweden.
@@GhostSamaritan Yeah, seems the only difference is almonds instead of peanuts.
I'm assuming Switzerland has proper Indian food now. Does anyone still eat this?
@@MarkDeSade100 of course, I think its a staple for swiss households. Easy to make and tastes pretty good
Hey Josh ! Swiss Kiddo here, you have been VERY generous with that Casimir rice, like it was the most beautiful plate of that meal that I have ever seen ! Usually (at least for my generation) it’s a plate that you would typically find on the menu of a school cantina and it would look wayyy less nice than your version. Now ultimately I do agree that it has nothing to do on that list especially considering the rest of it 😂 Oh and also the banana was a nice twist, here it’s more common to just put a can of ananas dice for the “tropical ✨” touch.
Also riz casimir is basically a meme. If any restaurant has it on its menu im out of there
okay, honestly... adding some pineapple to a curry like that sounds great. Either way, I really like the idea of that meal. Never had it, but we make curry multiple times a month, and adding some fruit is something none of us have ever thought of before. I *like* it.
@@caitlinomalley80 its not a normal curry. Its just curry powder (a spice blend) which has nothing in common with what is generally regarded as "curry".
@@ukaros_ateon ah, fair enough. That said, we've always used curry powder as one of the ingredients in our curries, so I'm not sure how it has nothing in common with curry.
Honestly that dish sounded pretty great
Approved this dish 6: 40 ! The presentation looks beautiful, and the fresh ingredients make me want to eat it right away. The detailed review and clear camera angles make me feel like I’m dining along with you. The channel’s content is really high quality.
For the kalakukko, you need a finnish grandma to make it. It's amazing, also you need to use perch, not random white fish
Or muikku if its muikku kukko. But main thing is, that fish what you use is mild flavoured. Not any extra fishy fish 😀
Holy shit! Aussie here thinking musk sticks were common worldwide. Loved them growing up. And musk Life Savers too!
I love those things, was genuinely shocked when they came up 🤣
Same. I need to buy a pack because it's been far too long since I had some!
Musk sticks was my childhood
I literally have an almost finished pack in my house, there so gooood so surprised to see them on list
Never heard of them in the USA, but perfume sounds awful to eat lol
I just randomly met you while you were running. Made my day.
How is native alaskan icecream NOT on this list? It is traditionally made of whipped fat or tallow and meat mixed with berries or mild sweeteners such as roots of Indian potato or wild carrot, mixed and whipped with a whisk. Now a days i believe they use a tub of crisco instesd of tallow when they are in the lean season and its easier to get a tub flown in than harvesting it themselves, i could be wrong but i swear i heard someone from the area say it was crisco, meat(shee fish) and berries...
It's called Akutaq and it's actually delicious, rumors of using Crisco are overstated. Not saying it doesn't happen but it's normally whipped animal fat, sugar, and berries. It's good after a long day snowshoeing.
@@liabobia Outdoors in the cold, you have to eat things like that just to stay alive. It's like pemmican, it's impossible to eat the stuff unless you live out doors in all weather and are constantly on skis or walking or on horseback hunting and gathering. And yes, when your body craves calories to that extent, things that would normally be far too high in fat become delicious even if some coddled office worker would be revolted by the sheer fattiness.
Animal fat is beneficial. Crisco not so much.
Surströmming deserves its own episode!
But should be prepared right. All channels that eat it directly from the tin, that is not how it is eaten. You serve it with onions, potatoes and maybe sourcream on flat bread. I don't love surströmming but it is missrepresented on so many food channels.
Let's get this man to 10million already, shall we?
I'm portuguese and you guys butchered the snails dish. Please come visit portugal between may and august and try some. They're delicious.
Seriously, the color of the water tells you everything
@@baning23 honestly it's everything about it, the stock is way too clear (olive oil wasn't added I believe), the original recipe doesn't call for lemon, and like Josh said himself they were not served in the shells either
What do you expect? They cant even cook a frozennpizza properly lmao.
Eles assassinaram a receita de caracóis, mas a receita de caracóis,em si, já é um assassinato ao paladar humano, por isso, fica ela por ela.
@@bradkirchhoff5703 They went by recipes from a website that had these dishes. They made it pretty darned clear that the pizza one is typically battered and the snails was probably wrong.
ABOUT THE LUTFISK: my grandma serves this every Christmas the way her own grandma did it.
You should eat it with ‘vitsås’, made from cream or butter and milk, sometimes nutmeg but most importantly allspice. The fish tastes nothing, it’s just for texture, when served you add lots of salt, white sauce, boiled potatoes, more allspice and peas.
No mushy mashy whatever you had on that plate. Just. Peas.
There’s probably tastier ways to do it but this is the way since at least the 19th century Sweden 👌
That's the fun of it. In Sweden, we do it with the vitsås, but Norway has it with the mushy peas, bacon and the sauce has some mustard in it, so its more tangy. Potatoes of course and melted butter..honestly, as a Swede, I kinda prefer the Norwegian way to serve it. But yeah, that is the traditional Swedish way you describe.
@@ShyntaeDemonista the Norwegian way, as you and Joshua describe it, does sound superior to the lutfisk I grew up with. Bacon would definitely add crunch, beyond saltiness. A lot of traditional Scandinavian food lacks in texture, imo… (don’t tell my grandma!!)
The quality of the fish itself is also extremely important here. It should not be very jello-y, but relatively firm. If it's too gooey, it hasn't been salted properly before cooking. Also, always smell the fish beforehand. Bad lutefisk can smell rotten, and sometimes also like sewage. If that's the case, throw it away. It has gone bad. I've heard quite a few people claim they don't like it because it smells rotten, and they thought that was what it was supposed to be smelling like. I think people in general don't really know how to prepare the fish properly, and just camouflage poor quality fish with a bunch of bacon and sauce.
Where I grew up (northern Minnesota) it was served with potatoes and lots and lots of butter.
I have a feeling a lot of these are prepared "wrong" because they're prepared RIGHT. Like, "This dish is often eaten in small, quick-serve restaurants" or "this is a cheap and fast deep fried" probably means it's being cooked in week-old fry oil, slapped together by some dude who hasn't washed his hands in an even longer time, grilled over a fire fed by the fumes coming up from the open sewer grate, etc. etc.
But then you take and cook it with some amount of care in a mostly-professional kitchen and it's great!
Josh; *eats a goat head and is chill with it*
Also Josh a minute later with a spider; "I don't wanna see his face dude!" 😂
Russian Frozen Fish is served with a very special regional type of wish: nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. Those types of fish are rich of fat. That what gives it special flavour. Not any type of fish is suitable for it (duh)
And you also should not let it sit in a dish in a warm room under a filming light, you can tell it was defrosted. Slice it off the whole frozen fish, dip in salt and pepper and eat right away, that's it.
Fuck I want some muksun so bad rn...
Yeah, a typical 'Merican who saw something somewhere and is trying to "re-create" a propaganda stereotype without knowing the context. I am surprised there is no bear in ushanka and telnyashka holding that bowl of "salad" and toasting with a glass of vodka while playing on balalayka.
4:08 you know when you have an embarrassingly visceral response to something? That joke just did for me 🙌 Thank you both ever so much for this and for all that you do ☮️💗✨
The fact that a chunk of these involve fish tells me allot of people hate fish.
Well a lot of people don't grow up near the sea or with seafood in their diet. Many of these dishes are acquired tastes. In fact it was protein as the theme for the list. In general fruits, vegetables, spices, fats dont compare to protein in terms of people's taste preferences.
Also what I thought.
Portuguese guy here, whatever recipe you followed for the snails was... not the one. Snails are actually quite delicious, cooked in the shell with chourico (chorizo for you heathens out there) added in, piripiri, onions etc... although to be fair this is "a Algarvia" or in Algarve style and I am from further North so I dunno... but honestly back home in Portugal this is a "petisco" aka snack in like little bars and stuff and it is great.
I've got some ideas for my next LEGO video: "My Worst LEGO Food Ever"
Growing up in Australia musk sticks were/are kind of divisive but I absolutely loved them and still have them now again even in my 40’s.
I don't remember musk sticks being divisive when I was growing up in the 60-70s, but them I could have been running with a pro-musk stick crowd. I would happily eat them now. The best thing was that you could suck on them while you twirled them in your mouth to get a "sharp" point.
Is Gordon Ramsey’s grilled cheese or Jamie Oliver’s fried rice on the list?
Have you actually had them?
Those are blasphemies of culinary world. That is not worst food that is food You give when You want to get answers from Your POW.
@@Pewpewpew6969not melted cheese and eggshell... ahhhh nope... jamie oliver? Ahhhhhhhh... bigger nope.
@@Pewpewpew6969Don't have to. Those books I can judge by their covers.
@@Pewpewpew6969 Have you even seen them
Josh, thank you for changing the thumbnail, as someone with SEVERE arachanphobia I appreciate no longer being jumpscared everytime I go down my feed. (I legit cannot watch the part of this video where u eat the turantula xD)
He ate what??? I'm leaving
Pussy.
@@adimfavourmaris4578 Wimp.
How did Nattō not make the list? Japanese grow up eating this. It is soybeans that have been fermented. Having an acquired taste for this food is an understatement. You either like it or don't.
Tbh it’s the smell that drags people off. But it taste okay, I don’t mind ordering that as a starter in a Japanese place
I was SO surprised too!!!!!! So many hate the simple healthy Natto.
I tried it ... once. Won't be a second chance for me.
I don't think Natto is as divisive at it used to be, especially with places like H Mart keeping it well in stock in the US these days. Lovely sticky beans that taste like coffee. (I think 10-15 year ago it would have been a different story)
Yesss!!! I agree.
Mate musk sticks go hard! Best way to eat it is actually musk pellets you can usually find in small lolly shops that sell all kinds of hard boiled lollies and junk.
chongos zamoranos seems similar to dravle from Norway.. there are many variations but basically it's milk that's been heated until it caramelise and gets all lumpy
Wait, wait wait. Who put bake and shark on the worst foods list when that is a top dish in Trinidad itself. I am so happy you loved it and you want to know what the best part is, the authentic thing is probably even better in person. Our fried bake looks a tad bit different than the one you made.
I'm wondering if people are thinking it's actual shark and just assuming it's bad
is it not?
@@TheBigburcieI think this is probably the case
Whoever made this list, they just don't like seafood in general.
To be fair the Finnish rye bread can taste really good with the right filling, such as Pork liver patè with butter and cheese!
A fish sandwich, lasagna-style pizza, and bread soup (which looks like liquified stuffing to me) being on this list is criminal. I could come up with worse foods off the top of my head with no research. There are literally people out there eating animal brains and yet half of this list is like "fish with an acquired taste".
11:35 as someone who's dad makes tuna casserole all the time, this is NOT the yummy way to do it!! Dad doesn't EVER use cream of mushroom, it's nasty and tastes like feet; he uses cream of chicken. He doesn't bake it, either, he cooks the egg noodles like normal and drains them, then mixes a can of cream of chicken and a can of tuna right into the pot. Simpler is better!
(same with creamed chipped beef; my dad makes that all the time too, and literally all he does is fry cheap, salty roast beef packets with milk, butter, and flour to make the gravy, and put it on toast. Nothing else. It tastes great, it's just meat gravy and toast.)
I think tuna casserole is very particular to families. My mother's recipe was ditched in favor of my husband's family recipe. I have one son who loves it and the rest of us tolerate it. If you grew up poor in the 70's you were happy to have it.
I’ve tried it so many times and everytime I hate it. I can’t stand hot canned tuna fish. 😂😂😂
I love tuna casserole. Haven't had it forever. Enjoyed my mother's, but as I got older I use to make it and would improvised and get creative, making several different varieties.
You mentioned Finnish history. That indeed is the best one could have in 15th century Finland.
Trust me, if you live in Finland in those times, you would cry for Kalakukko.
why
@@poki229 Because it's good
@@poki229 probably because its hearty and nutritious and finland is cold as balls with no heating in the 14-15 hundreds + you would need lots a manual labor
@@poki229 Protein and fibres and you can get all the ingredients within this little northern country. Back in the days different food ingredients weren't too attainable here so traditions have kept their footing. In the worst times in history we had a thing called Pettuleipä which was almost a bread that had saw dust mixed to the dough. :D
I prefer cabbage/egg based dishes from our harder days. My tag name for 20+ years shows I'm serious.
Kalakukko is a classic. there is a beautiful song about it. its was created in apparently in the middle ages so it makes sense that your unrefined pallets couldn't handle the flavors that it offers. Suomi mainittu torilla tavataan
I'm dissapointed on Joshua he said he will make good versions of the foods and that was the saddest Kalakukko in my life.
He should try open salmonkukko as made in kuhmo. He would also have needed butter when eating kalakukko.
The sardine sandwich sounds bomb
Was thinking the same. I love sardines.
It is good, if you like sardines. Its the whole point of the sandwich, idk why it is rated so low, just make a nice sauce adn pair with onion and veggies and you're good to go
Ngl as someone who thinks sardines are mid, I prb would try it
I thought the same
Exactly. I'd be all over that. Good quality sardines and fresh veggies on good bread? Yes, please!
Deep fried pizza! Yaaaaaaas! 💕💕
Also big appreciation for Scotland being separated out from "the UK" - mon yersel, Josh!
How in the heck did deep fried pizza make the mark for a “worst of”?
Maybe Americans felt like they were being outdone..
Tbf... some chippy sauce on that 😋
Im from Finland and have never tasted kalakukko in any form, It doesnet sound that bad maybe the fish wasnt right at this time because Muikku what is used for kalakukko is pretty tasty when its fried. You should try another Finnish delicacies like "Kampsukeitto or Rössypottu" Its just a soup containing bloodcake and porkmeat.
2:53 Australian here. Bugger off they're great!
I’m Australian also. I’m angry at this. I love them!
😂👏
As a worker in a Danish elderly home, i dont understand how "Stegte sild" got on the list. Its normally served on ryebread with a curry sauce. The old people will be super upset if i dont serve it everyday. And of course i wouldnt want to upset them, so its served EVERY DAY :)
Same for giant spiders your point??
@@darklordsauron3415 You serve giant spiders to 20+ old people everyday? What an absolute donkey response from an absolute donkey 👏👏 Well thought
Yeah I have no clue how that made it onto the list, but Swedish surströmning didn't... any kind of pickled pickled fish sure isn't for everyone, but stegte sild sure aren't the worst, in that case.
Wtf is that "Russian" fish salad?
Im born in Siberia, and i see such thing for a first time. If we are talking about frozen fish, then its called "Строганина" (stroganina). But for that dish, fish must be really frozen, like -30°С, to be able to cut it in super thin slices and its eaten while its frozen. Not when it wet and soggy:/
i mean russia is pretty massive
It's from the largest and coldest part of the country. Just google Indigirka salad.
You are absolutely right. Kalakukko made so you can bring with you a lot of carbs and protein if you need to work in a forest or build a house on a swamp and before you can build a house you need to dig the swamp out. (like people did in Finland)
Bake n shark sandwich from Caribbean food shack in Fort Collins was one of the best sandwiches I ever had. But they used shark
Everybody gangsta until Balut make it on that list 🥲
Why would bake and shark be on anyone’s worst foods list.
Simple, it is from "taste atlas". I don't think there is a more shitty and controversial food list in the world. They make absolutely crazy bad rankings.
I had a trini GF, and thus ave been exposed to many iterations of bake and shark. You have to realize how easy it is to make heavy leaden dense flavourless bakes, and then slop a greasy poorly seasoned hunk of poorly trimmed fish on top of it. Badly made Bake and Shark is utterly awful. Well made Bake and Shark is like the best fried fish sandwich on earth. I now make, apparently, the best bake and shark in Canada, but it took a while. Don't ask about my roti, however. Still a work in progress. My chicken curry is pretty good though.
@@charlesparr1611 roti is an art lol. Takes a lot of practice to get the texture and crumb right. I also hear you on what a bad bake and shark can be but I would assume the writers of the original list would have tried to get the best version of each dish to make a proper analysis of it for that list.
@@Albeesqware You are giving them way way too much credit. It's more likely some sort of badly written chat GPtrash project than anything actually researched. The list they reference is from a place that basically produces slop content
@@charlesparr1611 you’re absolutely right.
got your book for my birthday and i will say it is worth it keep up the good work, you have inspired me to cook new things
I do have to say, as a scotsman, I've honestly never seen deep fried pizza NOT in batter. Its called a pizza crunch. And is usually a cheese & onion pizza.
Ah! Musk sticks!! Used to down these like crazy growing up. Go to the milk bar with some pocket money, used to get these, some life savers, and some snakes and strawberry drops.
Bruh Pizza crunch is a battered calzone, I am Scottish, and that is a solid choice for a lunch if your school was near a chipper. You also need to saus your kidneys, boil them in milk first, it takes the organ funnk out of it, also the addition of some pickles with deviled kidneys really helps.
"Chipper?" What in the world? O_o
@@thescottishaccent slang for fish and chips place
@@THENAMEISQUICKMAN I know, but in Scotland it's a "chippy" - I've never heard anyone north of the border say "chipper" - that's always been an English thing. ;)
No1 in England says chipper
@@CraigScarf when I worked in Salford for a while a lot of my colleagues there called it that, so I presumed it was an English thing, but maybe it was a local variation or something.
Hey Josh. The snail thing was kind of weird. Its supposed to be 1- not oreganoey but kind of spicy; 2- supposed to be made with the snails in the shell; 3- I think more important, the snails we eat are much smaller than those. We call those "caracoletas" as opposed to "caracóis". The ones you ate are more like the french escargot.
As an aside, if you're ever in Portugal and you see people eating snails at a café (usually in the summer and near beaches) I would advise you try it. The water they are cooked in by itself is amazing with bread. Spicy and salty goodness.
Cool vid tho
You said everything right.
@@iappsdream funny you should say that. I happened to mention that I saw a video with snails cooked without shells to my parents and they said yeah "that's pretty normal". Apparently in Lisbon this is normal (they lived there for 15y). I've had snails probably more than 100 times and I had never seen it, but it does exist I guess.
@@robbiemaddisonftw Born and raised in Lisbon, and I've never seen snails served outside of their shells. Maybe it's a thing, but definitely not normal.
@robbiemaddisonftw I live in Almada and never see snails cook without the shells, but there are so many recipes in those snails festivals that I don't know.
"fentanyl is growing on me" what the heck Haynes 💀
the best one was 'I feel like if I brought this to the lunchroom at work, I would want someone to ask me if I was doing okay'. Lost a mouthful of coffee to that one.
He said "fennel" lmao
As a Dane, I've never seen someone eat straight up pickled herrings before. It is mainly eaten on wheat bread with some butter or mayo.
I'm not from europe or anything but I just had straight pickled herring in the Netherlands, maybe it's only a thing there?
Someone from Germany here - so concerning the lack of aromatics in the Soup - i never tried it to be fair, but if i would need to do it, i would have done it with leftover rye sourdough bread - since the aroma of that bread is pretty strong and it holds up better in wet environments and is not getting soggy very fast ( what is anyway not a problem if you blend it :D )
As someone who has a trini grandmother I was offended that bake and shark was on this list. Like it’s basically a fried fish sandwich. What’s wrong with it? 😂who thought it deserved to be on the worst dishes list?
I love how this was The Worst Dishes and here i was totally expecting a new variation on the tiktok viral bullshit concoctions... and instead it just seems to be "bad dishes" that people with zero palette dont like. Seriously there were what 10+ dishes that based on the people claims should immediately warrent a 1 or below and instead they are all getting 3.5+ thus not bad at all just not what people with zero taste like.
The people hating on these foods are only eating spaghetti Os and microwave meals.
Yeah, bake and shark looked FIRE, I am totally making this! I the Thai soup? That thing is super rich and delicious, had it in Bangkok quite a few times. This list reminds me of that british bbc writer's list of worst Vietnamese food, where he put Pho, Nem Nuong, Banh My and other fire foods from VN.
As a Scotsman I'm pleased to see you both give the thumbs up to deep fried pizza. I much prefer a proper Italian pizza, but if you're going for a cheap frozen pizza, deep frying is definitely the best way to cook it. We actually do it 2 ways, the way Josh did without batter, but also a battered version, locally known as a pizza crunch. I prefer the non-battered version.
1:36 reminds you of WHAT
Fennel.
Fentanyl
My non-native-english-speaking-ass was shook and I had to do a triple take 😂
As a Scot, I have NEVER seen a deep fried pizza like this. I completely accept that the deep fried pizza is a challenging dish, however, it needs to be in batter and with chip shop chips. Brown sauce. PLEASE try a more authentic version!
Us Americans don't know what chip shop chips or brown sauce is, I'm interested to learn though as it sounds good, what makes chip shop chips better then regular chips?(what us Americans call fries🍟 right?) And what's brown sauce made from?
I'm starting to think this whole video is just ragebait for engagement.
@@wanderdoll3226 chip shop chips are thicker with a sofer outer. brown sauce is made from apples and onions i think?
I thought the same, absolute travesty😂 missing the batter, salt n sauce😂
Kalakukko can be fantastic, but depends on the ingredients that the bread is stuffed with. Also, there's too much bread in there, often it's sort of round.
Damn no surstomming?! Haha 😅
ngl was really hoping for that.
Right?????
If you’re not sure about cold fish I recommend trying polish herring, we have a variety: in oil, cream, mustard sauce yum!
Like others mentioned, kept waiting for Surströmming! We need a follow up video of you guys trying that
Ok now do the real hard version : Surströmming, Nattō, Mắm ruốc, Vegemite.
I personally don’t get the Vegemite hate. To me it tastes like solidified soy sauce, which isn’t bad lol
@@TobyKBTYI always think it tastes like bouillon. I really wonder if a lot of people who hate it are not spreading it thinly, as they're supposed to.
I'll come to natto's defense. I don't particularly love it but it kind of doesn't taste of much. I guess people get put off by the slimy texture but once you mix it into rice it's not even a big deal.
@@N0THANKY0Unatto definitely has a flavor. It tastes like if ear wax was a medicine
@@jvallas australian here, spread it thick. it's not for the weak.
Wooo Finland on list! And I do agree. Kalakukko is something EXTREMELY "acquired taste". Younger the generation, the more acquired towards "no", I'd say.
as a finn, i am very insulted and hurt :(
It looks amazing to me NGL.
@@dobridjordje It tastes amazing too.
The shark sandwich looks really good compared to the "other" fish sandwiches that came before it.
As a Norwegian, I'm truly hurt and offended that you called every other Nordic country by name, and just planly called Norway for "Scandinavia"(term for Denmark, Sweden and Norway together). Where is the Norwegian love? D: (jk, I don't want Norway to be known for Lutefisk). Thank you for your service o7
Dane here. I was also offended, that it was mentioned as a Scandinavian dish. We neither have nor want Lutefisk :D
Lol cry same difference. Average butthurt Eurotard. I’m not gonna be offended if people generalize my home country of Belarus as Eastern Europe because it valid. I’m sure you guys will willingly label americas as americas, despite the that there are 50 states larger then Europe with a hundred cultural/ethnic backgrounds.
The Midwest is known lutefisk. It is better with butter and Tabasco sauce.
This was a really fun (maybe not so much for you, lol) video! Can't wait for the next one - you know, so you can eat Swedish surströmming, compare Vegemite to Marmite, eat dulse from Nova Scotia...and plenty more!
Confession on tuna casserole: for some reason my aunt makes this every time I see her (which is very rarely) and hers is actually tasty, can’t stand it otherwise. I have no idea what she does to make it good (and it’s been ages since I’ve seen her) but at least I know it is possible to be good
I'm retired on a small Social Security income. I make tuna casserole at least twice a week. for under 10 dollars, I have a meal for two days.
I'm betting either soy sauce (which is a major factor in Green Bean Casserole) or using Tuna in oil over tuna in water is a possibility. Lots of people skip oil tuna but don't realize Oil is fat, and fat is flavor.
@@Criticalhitkoala hmm, one day I’ll try and figure it out (aka asking her, lol). I know there’s a lot of cheese involved, which makes it sound even worse (not that cheese can ever truly be bad) but somehow it works!
@@generationgeek Cheese could be a factor also. Cheese has a lot of salt, umami and robustness, and fat in it. Though too much cheese isn't my cup of tea since it makes it more about the cheese over the other things. My personal favorite part of a tuna cassarole is everything but the Tuna ironically :) I hope you find the recipe one day. Having a family member make a dish traditionally people don't like is one of those great small things you take for granted in the whole family dynamic.
Example my mom is part Cambodian, so she LOVES those spiders mentioned in this video (swears it help cured her Asthma), but being she had very americanized kids in my sisters and me she redid some of the more potent Cambodian dishes to get us to try everything. House still smelled like high heaven (if you know about Cambodian food, you know), but it made further exploring food that much easier, and also leading it comparing it with other family or friends who just didn't make it the same :).
Cambodian prahok. Love it.😊
Musk sticks are awesome!! It's nostalgia and what you are brought up with.
Nah the reaction to the fermented shark was DRAMATIC. Ive had it and like no its not good but damn yall putting on a show😂
Your Finnish kalakukko (fish pie) wasn't quite right. There was WAY too much dough; also I think he had wrong kind of fish. But yeah, it's an aquired taste.
The bottom seemed slack-baked (half raw).
“You made it wrong, but yeah, your right”.
Man I tried that once being in Finland (I am Pole). It was made with bacon and perch. I love rye bread, pork and fish and for me it was freaking awesome.😅😅
Why is bake and shark on this list??!!?? Glad y’all fw it
Right? It is literally one of the dishes we are known for and in a good way!
I've heard stories about the Scottish deep-fried pizza my whole life. My dad was in the U.S. Navy through the late 70s/early 80s and was frequently stationed in Scotland. The local pub servicing the naval base deep fried frozen pizzas as a way to cater to the American palette. To this day, he attests that he's never had a better pizza and beer combination than he did in Scotland.
16:55 I´m 33yr. old Dane born and raised and have tried a LOT of different Danish foods, but I´ve never heard of this one.
Same. Never heard of it served with brine. They are stored and sold in brine but not served with it.
And that "Scandinavian lye-treated" - wut?
Never heard of that in Denmark before ever, lutfish is from our demented neighbors
Fake news
too busy eating Stegt flæsk 😎
It's a classic at Christmas lunches, but I guess that depends on your family traditions? 🤷🏻♀️
I'm your age and from northern germany. My grandparents lived in sweden for some years and made this from time to time. would have the fish at room temp with a side of freshly pan-fried Bratkartoffeln (a german staple). i love it. gotta make sure to snatch some of those pickled onion rings for the crunch!
16:40 yeah thats not how you eat Lutefisk
15:24 oh joshua i don't know about shark but we made this type of fermented fish from tuna and many fishes. And we don't eat that wrong normally we cook it as curry and fry it and eaf it with rice. Yes most of us sri lankans don't like fermented sharks because it is chewy rubbery.
Yeah but he's not eating the sri lankan take on the dish
@aidenpretzsch9134 no no i meant if it is raw it is chewy. And sharks are tough. You knowit is cartilage fish. It has no flavour but meaty like jelly
@@kolla-ii6bmIt's an icelandic dish, not sri lankan
@@mochi4_ no brother i am telling fermented shark is cannot be eaten raw it is chewy
Bring back your cooking videos! And your other series! But better, faster, cheaper, etc. Ranking videos can be fun, but I followed you because of your cooking!
Please bring back your "But Cheaper / faster / better" series. Its been like a year
Joshuas physical transformation is commendable
bro the freaking thumbnail scared the shit outta me