Cooking on “Chopped” is not for the faint of heart. Contestants are given four basket ingredients and a small amount of time in which to prepare an amazing dish that incorporates them all.
Sometimes chefs get relatively easy baskets, like concocting an appetizer out of fresh pasta, dried papaya, bluefoot mushrooms and chorizo. Other times, chefs are tasked with whipping up a gourmet meals with ingredients that sound made-up … or simply disgusting.
In honor of “Chopped” debuting its 29th season on Sunday (Aug. 7), here are the top 10 grossest ingredients from over the years — and they all somehow were transformed into delicious dishes.
Vegetable yeast spread
A paste made from leftover brewers’ yeast extract from various vegetables.
Appears: Season 5, episode 1
A pudding made of sheep’s pluck (heart, liver and lungs) and onion, oatmeal and spices, traditionally encased in the animal’s stomach.
Appears: Season 6, episode 7
Soybeans fermented in bacteria that have a powerful smell, strong flavor and slimy texture.
Appears: Season 6, episode 9
Pre-cooked chicken feet
The edible tissue on chicken feet is primarily skin and tendons, which cause them to have a gelatinous texture.
Appears: Season 8, episode 7 and Season 10, episode 9
Combines pork scraps with cornmeal and flour and forming into a congealed loaf.
Appears: Season 10, episode 7
The membrane that surrounds the stomach and internal organs of animals like cows, sheep and pigs.
Appears: Season 11, episode 2
A gelatinous fish substance made from aged whitefish and lye.
Appears: Season 11, episode 5
Exactly what it sounds like.
Appears: Season 14, episode 6 and Season 28, episode 1
Coagulated pig blood
The pig’s blood is solidified by being left inside a container for roughly 10 minutes. It can be eaten by itself or put into a hot soup or rice dish.
Appears: Season 16, episode 12
Bonus points: This episode also made them use dehydrated weaver ant eggs
A meat jelly made from the flesh of a calf or pig’s head.
Appears: Season 25, episode 10
“Chopped” returns Sunday, Aug. 7 at 9 p.m. ET/PT on Food Network.