10 most difficult cuisine riddles

False parasol is a highly poisonous mushroom producing severe gastrointestinal symptoms of vomiting and diarrhea. It is commonly confused with the shaggy parasol or shaggy mane, and is the most commonly consumed poisonous mushroom in North America. Its large imposing appearance and similarity to the edible parasol mushroom, as well as its habit of growing in areas near human habitation, are reasons cited for this.

It was invented in 1950 by the restaurateur Giuseppe Cipriani, when the client - Countess Mocenigo - informed him that the doctor had recommended her raw meat. The new dish reminded him of Venetian painter Vittore Carpaccio's work.

The Fat Tuesday -Because it is the last day before the Lenten fast, a tradition has developed of eating buns, called "semla". The day is also called "White Tuesday" because the buns are made out of white flour.

Baltic Porter is a very high alcohol, sweet, robust porter that originated in the Baltic states. Baltic Porter reflects both the character of original British Porters and the character of sweeter, highly alcoholic Russian Imperial Stouts.

Sheep milk is 9% fat. Cow, goat and human - approx. 4%

Obatzda (also spelt Obazda and Obatzter) is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter. In 2015, within the EU, obatzda was granted PGI certification.

Maize has become a staple food in many parts of the world, with total production surpassing that of wheat or rice. However, not all of this maize is consumed directly by humans. Some of the maize production is used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup.

Many find the taste unpleasant and smelly, while others relish it as a delicacy. A 2009 internet survey in Japan indicated 70.2% of respondents like nattō and 29.8% do not, but out of 29.8% who dislike nattō, about half of them eat nattō for its health benefits.

The smoking point of butter is 150 °C (302 °F). It is 190 °C (374 °F) for lard, 191-238°C (375-460°F) for olive oil and 227°C (440°F) for sunflower oil.

Salak is a species of palm tree native to Java and Sumatra in Indonesia. It is also known as snake fruit due to the reddish-brown scaly skin. The taste is usually sweet and acidic, with a strong astringent edge, but its apple-like texture can vary from very dry and crumbly to moist and crunchy.