[Sca-cooks] RE: Sca-cooks digest, Vol 1 #2483 - 16 msgs

[Aurore]

Think of it this way.  Your working on a bunch of duck eggs for hatching
that are nearly finish, next thing you go crazy and dump them in boiling
water.  I saw this on the Travel Channel some nights before.  Had to change
the channel.  Aurore


> Also sprach Sue Clemenger:
> >Uh...what are they, or did I miss that part of the thread?
> >--maire, puzzled....
>
> Balut are fermented (I'm not quite sure how fermented, but people
> often misuse the term anyway) embryonic duck eggs, eaten in the
> Philippines. Where in the gestation period, I don't know, but I think
> "the treat with feet" speaks for itself.
>
> The first time I ever heard of them, it was specified by the
> informant that they were traditionally eaten in the dark, with beer,
> and that their chief virtue was not so much in eating them, but in
> the quality of the burp that ensues.
>
> Adamantius