Bubble, Bubble....Burp! Trivia Quiz

Answer: kid meat

No, it's not human children flesh, it's meat of a young goat that is between one and two years old. Serbs don't eat cats and dogs, but it's possible to buy some sausages made of horse meat.

Question supplied by zlajamilivojev

Answer: Cows and pigs

Many cultures still use brains as a food source. In the U.S., the 1800s saw a rise in the use of brains, especially in the stockyard areas of the Midwest. When "Mad Cow Disease" broke out in the 1990s, some took it off the menu, while others substituted pig brains. My friend Hannibal likes them with some fava beans and a nice Chianti.

Question supplied by mikegolden

Answer: Edible larvae and pupae of ants, fried with onions and Chilli

Also known a Mexican caviar, the larvae are said to have a buttery, nutty taste, and to resemble corn kernels.

Question submitted by Fifiscot.

Answer: Moose Nose Jelly

Similar to head cheese, Moose Nose Jelly was invented by the wives of trappers, who didn't want to let any part of the animal go to waste. The hair and skin were first burned off the snout, and then it was boiled until tender with onions and spices. The meat was then put into a loaf pan with the liquid, which formed a jelly as it cooled. It could then be sliced.

Question submitted by Fifiscot.

Answer: A meat dish of pig's head, pig or calf feet, tongue, gelatin and spices

"Fromage de tête", literally translated as cheese of head, is a meat terrine dating back to the Middle Ages in several European countries, including France. It contains no cheese. The name comes from the fact that the meat of the pig's head is cooked for a long time before being compressed into the desired shape, similar to the way cheese is formed.

Question supplied by pitegny

Answer: Cambodia

During the ruling years of the Khmer Rouge, between 1974 and 1976, the adding of Tarantulas to the daily diet helped the Cambodian people survive the shortage of food and save their families. The other countries mentioned have exotic foods, but Cambodia loves this high protein creepy crawly.

Question supplied by Mommakat

Answer: Witchetty grub

Witchetty grub (also called witjuti grub) is the name for the large, white, wood-eating larvae of several moths that live in the roots of the Witchetty Bush. This bush is widespread throughout the Northern Territory, although it exists in other parts of Australia. You can eat these raw or cooked in the ashes of a fire. I have been told they taste like almonds but when I tried them lightly cooked, they were awful. Perhaps they are an acquired taste.

Question supplied by em1958

Answer: Red ant salad

All these options are tasty Thai offerings, though most typical Thai food served in the country does not challenge the gag reflex. It tends to be spicy (not necessarily hot but can be fiery) and beautifully balanced in flavour and is beautifully presented.

Red ant salad, Issan style contains all stages of the life cycle of the ant - eggs, larvae, pupae and mature ant - this latter stage, broken up, looks like pomegranate seeds- glowing red jewels. With the white eggs and larvae, it is gently mixed together with garlic, basil, coriander, lime and onions.

Question supplied by Windrush

Answer: Spotted Dick

Dick is a term for a pudding and the raisins/currants cause it to be spotty. Perhaps an acquired taste, which I have yet to acquire! Poor Knights of Windsor is a far lighter pudding, while Nell Gwynn's Dog and Bloody Mary's Delight have yet to be created.

Question supplied by baldricksmum

Answer: Seaweed

Despite, or perhaps because of, being told of all the vitamins and minerals in the laverbread, Dad was the only member of the family willing to eat it. After being hand collected from the Welsh coastline, the laver would be cooked for many hours until it reduced to the black gloopy mess that arrived in our kitchen. It is known as Welshman's Caviar.

Question supplied by baldricksmum