These people are serious professionals with years of stomach training experience !!
A delicacy of the Philippine Islands, balut is a hard boiled duck egg with a three week old embryo inside. Considered an aphrodisiac and a complete meal by itself, balut is mostly sold by street vendors at night. It has even entered the realm of high cuisine by being cooked abodo style, fried in homelettes and even used as pastry filling.
The Balut is believed to be beneficial to pregnant women and men whose libido needs bolstering.
Balut is a reoccurring presence in our nightmares !!
After months of searching in the dark alleys of ChinaTown, we have finally managed to get our hands on an original Balut for the extortionate prize of $3.50. Max's BBQ presented the perfect opportunity to appreciate such a delicassy but despite the appealing appearance, only the brave St. John sunk his teeth into the putrid egg.
Right, St. John showing the first symptoms of the "Balut Effect".
A deep fried Mars bar consists of an ordinary Mars bar dipped in the egg and batter usually used for fish. This is then fried in the same deep-fat-frier as the chip shop's usual fare. The origin of such a practise began in Stonehaven in 1995 as a result of a bet between a chip shop owner and a customer.
Watch the Horribilis sequence below !!
Begining of the sugar rush. The subject is already addicted to the sustance despite the "abort" signals from the brain.
The fat starts to clog the main arteries. Stomach pain, fatigue and retching of vomit may occour.
The brain is cut off !!!
The best part of the experience as the taste receptors are flooded with fused choccolate, fudge and fatty oil.
The brain may take a while to appreciate and react.
All the arteries are blocked.
Subject unable to dipart from the substance.
Prolonged irrational laughs to hide the low self-esteem.
1/2 Onion
Olive Oil (but car oil will do the same)
Butter
Parmisan cheese
1 Pigeon
1 Glass White Wine (do not make me suggest alternatives)
20 g Mashrooms
300g Rise
1/2 L Broth
When the onion is soft, add the pigeon (you may want to pull the feathers out of the beast first) and let it cook for 20-5000 minutes.
Add 1 glass of wine (or 1 L if you don't like the taste of the pigeon) and let it evaporate.
Add the broth and let it cook till the bird is tender.
Chop the pigeon in little pieces and remove the bones (but leave the beak).
Add 20g mushrooms and 300 g rise and let it cook till the rise is done.
Add parmisan cheese before serving.