10+ Gross Recipes That’ll Make Your Friends Laugh

When it comes to food, tastes can vary widely, and some recipes can surprise you with their strange combinations. You might wonder what kinds of dishes people have actually cooked and enjoyed throughout history. Exploring these eccentric and often gross recipes gives you a glimpse into the culinary creativity that exists, even in the most unexpected forms.

From odd ingredients to bizarre pairings, these recipes often challenge our idea of what is considered delicious. You might discover that some of the most unusual foods have fascinating stories or cultural significance. Whether you’re curious or just looking for a good laugh, there’s something intriguing about the world of gross recipes.

Jellied Moose Nose

Jellied moose nose is a unique dish that comes from Canada. This recipe uses the snout of a moose, which is cooked and then allowed to cool in a broth. The result is a jelly-like texture that can be sliced and enjoyed.

To make this dish, you start by preparing the moose nose. Clean it well and cut it into pieces. You’ll then place it in a pot with flavorful ingredients like vegetables and seasonings.

After cooking, the mixture is cooled, allowing the broth to set into a jelly. It’s often served as a special appetizer, showcasing an unusual yet traditional cooking method.

Ingredients

• 1 moose nose
• Vegetable broth
• Carrots
• Celery
• Onion
• Garlic
• Bay leaves
• Thyme
• Salt
• Black pepper

Cooking Instructions

1. Clean and cut the moose nose into small pieces.
2. In a large pot, add the moose nose and enough vegetable broth to cover it.
3. Add carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 2 hours or until tender.
5. Cool the mixture to let it set before serving.

2) Century Egg Salad

Century egg salad might sound odd, but it’s a unique dish you can try. Century eggs, also known as preserved eggs, have a rich flavor and a jelly-like texture. They are made by curing eggs in a mix of clay, ash, and salt.

To make this salad, you’ll mix peeled century eggs with fresh vegetables. Common add-ins include cucumbers, which add a nice crunch. The eggs have a distinct taste that pairs well with a simple dressing.

You can use ingredients like Chinese black vinegar and sesame oil for flavor. This dish is cold and refreshing, perfect as a side or appetizer.

Ingredients

• 2 century eggs, peeled
• 1 cucumber, diced
• 1 tablespoon Chinese black vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons chili oil

Cooking Instructions

1. Peel the century eggs and chop them into small pieces.
2. Dice the cucumber.
3. In a bowl, mix the century eggs and cucumber.
4. Drizzle the black vinegar, sesame oil, soy sauce, and chili oil over the salad.
5. Toss everything together gently and serve cold.

3) Hákarl (Fermented Shark)

Hákarl is a traditional Icelandic dish made from Greenland shark. The shark meat undergoes a unique fermentation process to make it safe to eat.

To prepare Hákarl, you first cut the shark and salt it for a few months. After that, the shark is hung out to dry for several more months. This process helps remove toxins from the meat.

When it’s ready, Hákarl has a strong, ammonia-rich smell and a chewy texture. Some people say it’s an acquired taste.

Many enjoy it with a shot of Icelandic schnapps, adding a bit of kick to the strong flavor. If you’re feeling adventurous, trying Hákarl can be a fun culinary experience during your stay in Iceland.

Ingredients

• 1-2 kg (2-4 lbs) Greenland shark meat
• 500 g (1 lb) coarse sea salt

Cooking Instructions

1. Cut the shark meat into chunks.
2. Rub coarse sea salt on the meat and place it in a container.
3. Cover and let it ferment underground for 6-12 weeks.
4. After fermentation, hang the shark in a well-ventilated area for 4-5 months.
5. Once dried, it’s ready to serve. Enjoy!

4) Crispy Tarantula

Crispy tarantula is a unique and adventurous dish. It offers a surprising crunch and rich flavor that some people find delightful. You might enjoy it as a snack at a bold cooking event or try it at home.

To prepare crispy tarantula, you will need frozen tarantulas. These typically require a light batter made from flour and seasoning. You can dip the tarantulas in the batter before frying them.

The frying process involves heating oil to 350°F (175°C). This temperature helps achieve a crispy texture. Once fried to a golden brown, the tarantulas are ready to eat.

Ingredients

• 2 frozen tarantulas
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• 1 medium egg
• 2 cups canola or vegetable oil
• Salt and seasoning to taste

Cooking Instructions

1. Thaw the tarantulas and remove the abdomens.
2. Heat the oil in a deep fryer or saucepan to 350°F (175°C).
3. In a bowl, mix flour, egg, and water to create a batter.
4. Dip the tarantulas in the batter.
5. Fry the battered tarantulas until golden brown.
6. Drain on paper towels and serve warm.

5) Lutefisk

Lutefisk is a traditional Norwegian dish made from dried fish, usually cod. The fish is soaked in a lye solution, which gives it a unique texture and flavor. Many people find it strange, making it a “gross” recipe in the eyes of some.

To prepare lutefisk, you start by soaking it in water for several hours. This process removes much of the lye and firms up the fish. After rinsing, it’s typically cooked in a hot oven or boiled.

Some enjoy lutefisk with melted butter and potatoes. The dish can have a slippery texture, which adds to its reputation among the less adventurous eaters.

Ingredients

• 2 lbs. lutefisk
• 2 tablespoons melted butter
• Salt to taste
• Pepper to taste

Cooking Instructions

1. Soak the lutefisk in fresh water for about 1 hour, changing the water halfway.
2. Preheat the oven to 375°F (190°C).
3. Place lutefisk skin side down in a glass baking dish.
4. Lightly salt the fish.
5. Cover with aluminum foil and bake for 30-40 minutes.

6) Stink Bugs Stir-fry

Stink bugs may not sound appetizing, but they can add a unique crunch to your stir-fry. If you’re feeling adventurous, here’s how to use them in a dish.

Start by cleaning your stink bugs thoroughly. It’s important to remove any dirt.

Heat some oil in a pan over medium heat (about 350°F or 175°C). Add garlic and onion first, letting them become fragrant.

Then, toss in the stink bugs. Stir-fry them for about 3-5 minutes. This cooking time helps reduce their strong flavor.

You can add vegetables like bell peppers and broccoli for extra texture.

Season with soy sauce or a spicy sauce to enhance the taste. Stir everything together until the veggies are tender.

Ingredients

• 1 cup stink bugs, cleaned
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 cup mixed vegetables (bell peppers, broccoli)
• 2 tablespoons soy sauce or spicy sauce

Cooking Instructions

1. Clean stink bugs thoroughly.
2. Heat oil in a pan over medium heat (350°F or 175°C).
3. Add garlic and onion; stir until fragrant.
4. Add stink bugs and stir-fry for 3-5 minutes.
5. Incorporate mixed vegetables; cook until tender.
6. Season with soy sauce or spicy sauce; mix well.

7) Tuna Eyeball Stew

Tuna eyeball stew is a unique dish that some cultures enjoy. The eyes are often cooked with flavorful ingredients to enhance their taste. When prepared well, they can have a rich and savory flavor that surprises many.

To make this dish, you typically gather fresh tuna eyes, herbs, and spices. Ingredients like onions and garlic add depth to the stew. You may even find recipes that mix in chilies to spice things up.

Some people find tuna eyeballs quite tasty, while others might be hesitant to try them. If you’re feeling adventurous in the kitchen, this recipe might excite your palate!

Ingredients

• 1-2 tuna eyes
• 2 cups of water
• 1 onion, chopped
• 2 cloves garlic, minced
• Fresh herbs (e.g., cilantro or parsley)
• Spices (e.g., salt, pepper, chili)

Cooking Instructions

1. Rinse the tuna eyes under cold water.
2. In a pot, combine water, onion, and garlic. Bring to a boil.
3. Add the tuna eyes and simmer for 20 minutes.
4. Stir in herbs and spices; cook for another 5 minutes.
5. Serve hot in bowls.

8) Balut Egg

Balut is a unique and traditional dish found in several Southeast Asian countries. It consists of a fertilized duck egg that has undergone incubation and developed into an embryo.

Many people enjoy balut for its rich flavor and nutritional value. It can be eaten straight from the shell, often seasoned with a sprinkle of salt. Some like to dip it in vinegar for an extra kick.

Cooking balut involves boiling the eggs. You’ll want to keep the cooking time around 20 to 30 minutes. This ensures the egg is cooked through but still retains its distinct texture.

If you’re adventurous and curious about trying new foods, balut is definitely worth considering. It offers a different experience that many find enjoyable!

Ingredients:

• Fertilized duck eggs

Cooking Instructions:

1. Wash the balut eggs in warm water.
2. Place them in a pot and cover with cold water.
3. Bring the water to a boil over medium heat.
4. Reduce heat to low and simmer for 20-30 minutes.
5. Remove the eggs and let them cool slightly.
6. Crack the top and peel away the shell. Enjoy!

9) Fried Rattlesnake

Fried rattlesnake is a unique dish that some adventurous eaters enjoy. The taste is often described as mild and similar to chicken or fish.

To start, clean the rattlesnake and cut the meat into about 4-inch pieces. Many people soak the meat in buttermilk to keep it tender and flavorful.

Next, prepare a coating using flour and your favorite seasonings. Common choices include salt, pepper, and garlic salt. Then, dip the pieces in beaten egg and coat them with the flour mixture.

Heat your oil in a deep fryer to about 350°F (175°C). Fry the rattlesnake pieces until they are golden brown and crispy.

Serve with a dipping sauce and enjoy this unusual treat!

Ingredients

• 1 rattlesnake
• 1 cup buttermilk
• 1 tsp salt
• 1.5 cups flour
• Cooking oil for frying
• Pepper and garlic salt to taste

Cooking Instructions

1. Clean and cut the rattlesnake into 4-inch lengths.
2. Soak in buttermilk for flavor.
3. Mix flour with seasonings.
4. Dip in egg, then coat with the flour mixture.
5. Heat fryer to 350°F (175°C).
6. Fry until golden brown and crispy.

Casu Marzu Cheese

Casu Marzu is a unique cheese from Sardinia, Italy. Known as “rotten cheese,” it’s made from sheep’s milk and features live insect larvae. The cheese starts as a pecorino, but it undergoes a fascinating fermentation process.

To create Casu Marzu, cheesemakers leave holes in the cheese. This allows the black cheese fly to lay its eggs inside. When the larvae hatch, they help break down the cheese. This gives it a soft texture and a very strong flavor.

Some people find the presence of larvae a bit off-putting. However, many locals consider it a delicacy. Eating it provides an adventurous experience that challenges the limits of traditional cheese.

If you’re feeling brave, you might want to give this cheese a try. Just be cautious if you decide to sample it, as it has a reputation for being one of the world’s most “dangerous” cheeses.

Ingredients

• Sheep’s milk
• Black cheese fly larvae

Cooking Instructions

1. You can enjoy Casu Marzu fresh or with bread.
2. Serve it with a glass of red wine if desired.