Quake3World

saturn wrote:Balut, fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Actually, my parents used to love this.





http://en.wikipedia.org/wiki/Balut

gawd

saturn wrote:Balut, fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Actually, my parents used to love this.





http://en.wikipedia.org/wiki/Balut

We have a winner.

For the record, I don't eat this :s

Any of you ever tried this one, turtle soup, I would try it but there is no restaurant around here that have such. Really, I am serious, this one must be quite of an experience.

Pete, it's called "Photoshop".

Captain Mazda wrote:Pete, it's called "Photoshop".

Oups! I tought it was a great presention dish. But still, you know that there are real recipes for it. TURTLE SOUP AU SHERRY


Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.


Commander's Palace Turtle Soup au Sherry
10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.



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Arnaud's Turtle Soup au Sherry
1/4 cup salt
3/4 cup fresh or frozen turtle meat
3/4 cup ground veal shank meat
6 cups veal stock
2 cloves garlic, chopped
2 bay leaves
1 pinch whole dried thyme
3 tablespoons tomato pureé
1/2 cup celery, chopped
1 cup green onions, chopped
1/2 cup white onions, chopped
1 tablespoon fresh parsley, chopped
2 lemons, halved
3 tablespoons sherry
2 eggs, hard-boiled and chopped
2 tablespoons roux
Salt and white pepper to taste
Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired.

Serves six.



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[quote="Pete"][/quote]

+JuggerNaut+ wrote:

Pete wrote:

I never post that, what's the joke?

obsidian wrote:
Cow stomach (saw them eating this on Fear Factor and thought to myself, mmmm....):

tripe can be pretty good if cooked right.

weird texture though, kinda like a lumpy squid.

lumpy squid... that's a good name for a book

saturn wrote:Balut, fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Actually, my parents used to love this.

ugh. i've seen my gf's parents eat some weird stuff most of it I've tried once or twice, but I hope they never, ever pull that dish out on me

saturn wrote:Balut, fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

Actually, my parents used to love this.

http://en.wikipedia.org/wiki/Balut

i think my lady friend has mentioned this to me before. its sounds absolutely disgusting.

this was linked from your link saturn, its a good read: http://deependdining.blogspot.com/2005/ ... pinay.html

Pickled Pig Feet

A lot of people think Haggis is disgusting for some reason. Those people haven't tried it though, usually, and they're missing out.

Saturn

Dude, there's something evil about that. Eating duck babies must be a one way ticket to hell.

l0g1c wrote:I remember reading about these. Are they the kind that spoil so fast, they can't be exported?

No, I can buy them here in Toronto. Usually frozen, but sometimes fresh (though more expensive). They are really large (5kg), and have a really thick and pointy skin.

LOL. On Wikipedia:

Wallace cautions that "the smell of the ripe fruit is certainly at first disagreeable"; more recent descriptions by westerners can be more graphic. The English novelist Anthony Burgess famously said that dining on durian is like eating vanilla custard in a latrine. Travel and food writer Richard Sterling says:

... its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock. It can be smelled from yards away. Despite its great local popularity, the raw fruit is forbidden from some establishments such as hotels, subways and airports, including public transportation in Southeast Asia.

I don't mind the smell, but it is very strong. I first had it while on vacation in Malaysia. I didn't like it the first time, but I think it's more of an aquired taste. Once you get used to it, you pretty much get addicted to them.

I EAT MEAT

What is marmix, bovril and weetabix? :icon27:

Yes it is very true about the turtle soup. I ate at a resturant last month that had it on the menu, although its not served in the actual shell with the head polking out....LOL But, I am from louisiana and you wouldn't belive the shit people pass for food around here. I can't stand any of it though, I do not like cajun food at all.

Who's girl?