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15 Foods You Didn't Know Could Come in Cans

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Time to re-stock your pantry? Think outside the usual can aisle and consider sampling something more adventurous than chicken soup or creamed corn. For inspiration, here are 15 of the world's most unconventional canned foods.

1. HAGGIS

Canned haggis on a store shelf
Matt Ryall, Flickr // CC BY 2.0

Haggis, the national dish of Scotland, is made of sheep's "pluck"—the heart, liver, and lungs—minced with onion, oatmeal, spices, and suet (hard beef or mutton fat). Authentic versions of the savory pudding are illegal in the U.S., thanks to food safety regulations. But in other countries, haggis-hungry shoppers can purchase canned recipes if they don't feel like preparing and cooking it themselves.

2. REINDEER MEAT

A bowl of meatballs
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Reindeer meat is a frequent component of traditional Scandinavian dishes and stews, so it’s no surprise that canned reindeer meatballs are available for purchase in countries like Norway and Finland.

3. CAMEL MEAT

Grilled camel meat
Lucas Richarz, Flickr // CC BY-NC-ND 2.0

Camels are highly valued in the Middle East, and not just for transport. The meat is considered a culinary delicacy, with the fatty hump being the most popular cut. "In Syria and Cairo there are specialist camel butchers, while in the Gulf, camel meat is eaten at parties and wedding receptions," food writer and chef Anissa Helou told The Guardian. Those without a butcher at their disposal can buy canned camel meat and make dishes like camel chili con carne, meatballs, and stews.

4. POTATO SALAD

Potato salad on a plate
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Potato salad is typically associated with deli counters, but American food processor Seneca Foods Corporation also sells a canned version of German potato salad under their READ® Salads line.

5. CANNED WHOLE CHICKENS

A Sweet Sue whole chicken being cooked on the stove
Tracy O'Connor, Flickr // CC BY-NC-SA 2.0

Bumble Bee Foods is perhaps best known for producing items like canned tuna, but their products aren't limited to chicken of the sea: Their Sweet Sue line of canned and processed meats includes a canned whole chicken, fully cooked and sans giblets.

6. CHEESEBURGERS

Cheeseburger in a can
Arnold Gatilao, Flickr // CC BY 2.0

Trek'n Eat, a German company that sells ready-meals for outdoor enthusiasts and athletes, manufactures their own version of fast food: a shelf-stabilized cheeseburger in a can. To cook it, heat the can in water over a fire before opening it and chowing down.

7. HOT DOGS

Raw dogs sitting on a table
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Both Tulip Food, a subsidiary of Danish food processing company Danish Crown, and UK brand Ye Olde Oak sell canned hot dogs to customers who like their meat brined instead of grilled. Ye Olde Oak even sells Fiery Chili and BBQ-flavored options.

8. KANGAROO CHILI

A can of chili
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Kangaroos are so plentiful in Australia that ecologists and landholders have urged Aussies to curb exploding marsupial populations by hunting them for their meat. As for non-hunters in America, they can sample the unusual game by ordering canned kangaroo chili from Dale's Wild West, a prepared-meat manufacturing company in Brighton, Colorado.

9. SQUID IN INK SAUCE

Squid ink spaghetti with seafood
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Squid in ink sauce is used in Italian dishes like spaghetti al nero di seppia, but those without access to fresh seafood can order canned versions of the undersea delicacy from Italian-American manufacturers like Vigo Foods.

10. DUCK CONFIT

Duck confit  on a plate
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Duck confit, a French dish made with a whole duck, can easily be made with reheated canned canard. These tinned fowls can be purchased online or from French or gourmet food stores.

11. ALLIGATOR MEAT

Prepared reptile meat
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Alligator meat is consumed, cooked, and processed in southern states like Louisiana, but home chefs outside the Bayou can order canned alligator meat online.

12. TAMALES

Tamales on a plate with salsa
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Traditional tamales can be time-consuming to prepare, so manufacturers like Hormel Foods Corporation offer canned versions in chili sauce for lovers of Latin food who don't have six or so hours to assemble their dinner.

13. TARANTULA

Fried tarantula on a plate
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Adventurous foodies who like their meals on the wild side can order canned tarantula online from sellers like Thailand Unique. The fearsome spiders are considered a delicacy in countries like Cambodia, where they're eaten freshly fried from the wok.

14. SILKWORM PUPAE

Canned silkworm pupae
Will Luo, Flickr // CC BY-NC-ND 2.0 

Canned silkworm pupae is available in Asian specialty food stores, and is a popular snack in countries like Korea. Prepare it by first boiling and washing it, and then frying it with seasoning.

15. QUAIL EGGS

Quail eggs
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Quail eggs taste similar to chicken eggs, but are smaller, speckled, and have a larger yolk. They can be found at specialty or Asian grocery stores or ordered online, and can be boiled for bite-sized snacks or added as a garnish or topping to any food you typically prefer with a touch of egg.

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Chefs Launch World's Highest Pop-Up Restaurant at Mt. Everest Base Camp
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A touch of altitude sickness shouldn't stand in the way of a good meal. At least that seems to be the idea behind a plan to serve a seven-course dinner to trekkers at Everest Base Camp, the gateway for those planning to climb Mt. Everest in Nepal.

The four chefs leading this trip hope it will land them a new Guinness World Record for the highest pop-up restaurant on the planet, according to Architectural Digest. At the end of May, the chefs will take 10 people on an eight-day trek from the town of Lukla (at an altitude of about 10,000 feet) to Everest Base Camp (at 11,600 feet), all while foraging along the way for ingredients that can be incorporated into the meal. (For a true luxury experience, guests also have the option of traveling by helicopter.) The full package of flights, accommodations, and meals costs about $5600 per person.

After reaching their destination, trekkers will get to sit back and enjoy a feast, which will be served inside a tent to protect diners against the harsh Himalayan winds. Indian chef Sanjay Thakur and others on his team say they want to highlight the importance of sustainability, and the money they raise will be donated to local charities. Thakur said most of the food will be cooked sous vide, which allows vacuum-packed food to be cooked in water over a long period of time.

"The biggest challenge, of course, will be the altitude, which will affect everything," Thakur tells Fine Dining Lovers. "Flavor [perception] will be decreased, so we will be designing a menu of extraordinary dishes accordingly, where spices will have the upper hand."

This isn't the first time an elaborate meal will be served at Everest Base Camp, though. According to Fine Dining Lovers, another chef launched a pop-up at the same spot in 2016, but it presumably wasn't registered with the Guinness Book of World Records. Other extreme restaurants include one carved into a limestone cliff in China, one dangling 16 feet above the ground in a rainforest in Thailand, and one submerged 16 feet below sea level in the Maldives.

[h/t Architectural Digest]

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Do You 'Procrastibake'? You're Not Alone
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The urge to put off tasks until the last minute is often accompanied by a nagging sense of guilt about not being productive. A new trend tackles both problems at once. It's called procrastibaking.

As The New York Times reports, procrastibaking, or throwing yourself into a baking project to distract yourself from an impending work deadline, is popular among students, telecommuters, and anyone else with access to an oven and who needs a creative outlet divorced from their actual work. Preparing a difficult recipe with many steps may feel like a chore when you're making it for someone else, but when you're baking for baking's sake, the process becomes meditative. Procrastibakers often choose the most complicated recipes they can find: More time in the kitchen means less time spent thinking about their term paper (or bar exam, freelance gig, tax filing, etc.).

According to Google Trends, interest in the term procrastibaking first spiked in April 2010. The word gained momentum on university campuses. A writer named Gabrielle reports in a 2012 blog post for the online law student community Survive Law that procrastibaking and legal education go hand in hand, "because if you’re going to spend time away from the books, you may as well have something cool (and edible) to show for it." In 2014, the linguistics department at Monash University posted a blog detailing the connections between the word and the student tradition of bringing baked goods to meetings.

Today procrastibaking appeals to expert time-wasters of all ages and occupations. There are currently 26,585 posts with the hashtag #procrastibaking on Instagram—check them out if you need some inspiration for ways to push off your next project.

[h/t The New York Times]

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