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..and don't stir the rice!!!Quote:
Originally Posted by Marco
Or you'll end up with a mushy risotto, the missus is from Madrid and gets very stroppy when she spots someone stirring a paella.
Oh and the base should almost carbonised, nice and crunchy, use proper paella rice it helps.
It's very nice with rabbit, but the ones they use there are not as gamey in flavour.
'Bright eyes...etc'
First off mine was 21 days developed(the max before feathers start to imerge)Quote:
Originally Posted by Marco
The egg is then left to ferment for some time mabey a day I'm not sure,I have also heard 3 days,this alows for enzimes to soften the little scull,and beak and bones.Then it is boild for a few min to kill bacteria.
You then poke a small hole in the bottom end of the egg and suck out the slightly sour ducky soup that rises to the top of the egg.When you peel it back some it exposes a yoke sack full of blood vessals and that tastes like a sour egg yoke,next you get to the baby duckie,it's texture is both mushie,and at times chewy,my freind was chomping with his mouth open and the little feet hanging out!I ate it alot slower, trying not to think about what it looks like but I don't think thats entierly possable.I thought it would stink horrabley but it smelled just a little stronger than a boiled egg.
The taste of the little guy was not as bad as the textures it really tasted like greassy duck but the crunch of the beak and little scull,the rubbery little bones.That never really go's away UUUUHHH!!!
What an ice breaker dinner for a first date,Yes the lady and I will start with two Baluts and a pot of tea.
Next will have the deep fried chewha on a stick and for desert prehaps some of the curd cheese made from human breast milk.
Jeff!! Really what a truly beautiful description ...
Have you seen the photos on wikipedia ... Really why would anyone want to eat something that looks like that ....
I'll give most things a go but line is definitely somewhere between chicken period and unborn dead chicken!!
I have been known to try alot of foods from different cultures,when a work mate offers something from his home country,I felt it would be rude not to give it a go.I did my best not to turn green,I even tried to smile a little but my watering eyes told a bigger truth,It was UNHOLEY GROSS!Quote:
Originally Posted by Hamish
I have eaten some pretty unusual meat (horse, crocodile, ostrich, buffalo come to mind) I'd try the rat or dog, but just no - a whole crunchy embryo is just plain wrong! The durty bastads (as Janice & Ray from the Catherine Tate Show would say... :))
I worked in Hongkong for about 4 years during the nineties, just before the handover, whilst in Macau for a weekend we went to a rather plush local restaurant, I ordered duck, when it arrived I assumed it was surrounded by little plumbs, or some kind of fruit, on closer inspection they were tiny roasted duck embryos...err I have to admit they were delicious.
The worst however came from my opening batting partner for 'Little Sai Wan Cricket Club'. We were getting padded up in the changing rooms, and he was wincing and moaning as he was trying to attach his box and thigh guard. The problem was bubons in his groin and armpit area...disgusting enough already! It transpired he'd come down with this after a business trip to Beijing. He'd been taken out to a 'theme' restaurant, the theme being the 'cultural revolution', and the subsistence food people were forced to eat. But you can't refuse to 'give face' as they say over there, i.e. to refuse generosity is bad form, and he'd have lost the deal, so he had to eat what was served up....
Starters; A plate of dying prawns, surrounded by grasshoppers with their rear legs removed, all still moving!!!
Main; A fellow arrived with a pot of boiling rice alcohol, a wicker basket, and a protective glove. He pulled a huge live rat out of the basket, and whilst holding its tail submerged it in the rice alcohol for no more than a couple of minutes. It was then skinned, quartered, and served!!!!!!!!!!! Might just be a connection to his ailments there I think...nasty.
I don't know what the deal is with boils in 3rd world countrys,but I 've seen people go to India and come back with horrable boils in Yes,the arm pits, butt and face.Quote:
Originally Posted by WAD62
...some very specialist bacteria out there I think :(
.........back to real food before someone gets ill.
This is what I prepared last night & it made it to the table this evening.
Chris’ Secret Spare Rib Recipe
Per Rack of ribs
Marinade:
4 squirts from a tube of tomato puree
2 heaped tablespoons of natural yoghurt
¼ teaspoon garlic paste
2 teaspoons unsweetened chilli paste (no vinegar either!)
2 teaspoons good French mustard
1 heaped teaspoon dried chilli flakes
1 teaspoon oregano
Good pinch of fennel
Lots of fresh ground black pepper
Mix well
Coat the ribs in the marinade & leave in fridge for a few hours (24 if poss.)
Preferably stick ‘em on the barbeque or if it's December & minus 8 outside, then put them on a metal baking tray in the top of a hot oven (220 deg C) for ½ hour – 40 minutes.
All quantities are approximate depending on my mood!
Sounds good Chris, not very secret though now, is it!?
Still got the bbq out last week, in the snow! Just isn't a better way to cook a fillet steak IMO...Quote:
Originally Posted by The Grand Wazoo