Think you're fearless about food? These international delicacies go  beyond trendy nose-to-tail eating and push the boundaries of adventurous  eating: Piles of spiders deep-fried in garlic and spices; raw eggs  cured for months until they reach a reeking, gelatinous state; fried or  grilled newborn mice served with a spicy dipping sauce—and more.
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| A palm-sized species of black tarantula known as "a-ping" is a  well-known culinary specialty of Skuon, a small Cambodian village north  of Phnom Penh. The rural area is sometimes called "spiderville" for the  street vendors selling heaping trays of whole arachnids, which are bred  in underground lairs and fried with garlic, sugar, spices and salt until  their legs are crispy and their bodies turn a dusky red. |