QUESTION FOR DARKFATHER

WTH

what

DUDE, WTH, CUT IT OUT,

word...what kinda shit is this? There are kids here...

Jetsniper wrote:

no the REAL question should be if hes planning to marry a kid like in those weirdo countries they marry them for adult activity.

you better know what your rude biiig mouth is speaking right now because if he ses this... hmmm

hey im just wondering cause in some countries people are messed up if they do that and i hope he isnt one of em

but hopefully your endless doubts do not offend anyone and im talkin to you nicely.
you may be annoying al you want its fine in the name of fun but do not thread on stormy water.

personally i dont think hes the kind of guy that would do that, but im just making sure...and where does he even live i might be way off track and if i am sorry, besides sorry if i offend ya df.

now your a good boy.
actually those questions above could be googled.

sure...

SOLAR wrote:

well now like in most of posts made here if aerial is done ranting and raving
BACK TO THE TOPIC I NEVER GOT AN ANSWER FROM DARK SO I STARTED RESEARCHING IT MYSELF !
ALTHOUGH IT DOSENT LOOK TO TASTY THEY SAY IT IS! ITS CALLED BALUT
Fertilized duck eggs
are kept warm in the sun and stored in baskets to retain warmth. After
nine days, the eggs are held to a light to reveal the embryo inside.
Approximately eight days later the balut are ready to be cooked, sold,
and eaten. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia. In the United States, many Asian
markets occasionally carry uncooked balut eggs, though there is not
much demand for them in the U.S. The cooking process is identical to
that of hard-boiled chicken eggs, and baluts are enjoyed while still
warm.
Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip.
The age of the egg before it can be cooked is a matter of local
preference. In the Philippines, the perfect balut is 17 days old, at
which point it is said to be balut sa puti ("wrapped in
white"). The chick inside is not old enough to show its beak, feathers
or claws and the bones are undeveloped. The Vietnamese prefer their balut matured from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones
that will be firm but tender when cooked. In Cambodia, most people
prefer to eat it while it is still warm in its shell. Served with
nothing more than a little garnish, it is widely popular. Usually, it
is accompanied by a mixture of lime juice and ground pepper.

Sorry for the very late reply

I just got back from three days of wild partying

Anyway, yes, Balut is a delicacy here, a popular street snack often sold at night.

I don't like eating them, since I tend to stare at the duckling's face when I open the shell.

And yes, there is a variation to that, the Penoy which is just as... appetizing.

However, there are similar street bites like:

The day-old chick---- as stated, a one-day-old hatchling murderously deep fried and skewered on a stick;
Kwek-kwek---- quail eggs dipped in an orange colored batter and fried (actually tasty)
Toknene---- chicken eggs done kwek-kwek style
Adidas---- fried chicken feet on sticks
Helmet---- fried chicken head (without the beak) on sticks
Betamax---- cow/pork blood in squares, fried, skewered on sticks
Isaw---- Chicken intestines... fried, on a stick too.

Jetsniper wrote:

no the REAL question should be if hes planning to marry a kid like in those weirdo countries they marry them for adult activity.

She's a nice, beautiful woman of child-bearing age. Did I mention she's a cop?



Oh, back to topic:


https://www.youtube.com/watch?v=s31nWSiminI&feature=related
Here's a short clip on Andrew Zimmerman's trip here, eating some of the balut and other stuff.

The Darkfather wrote:

Sorry for the very late reply

I just got back from three days of wild partying

Anyway, yes, Balut is a delicacy here, a popular street snack often sold at night.

I don't like eating them, since I tend to stare at the duckling's face when I open the shell.

And yes, there is a variation to that, the Penoy which is just as... appetizing.

However, there are similar street bites like:

The day-old chick---- as stated, a one-day-old hatchling murderously deep fried and skewered on a stick;
Kwek-kwek---- quail eggs dipped in an orange colored batter and fried (actually tasty)
Toknene---- chicken eggs done kwek-kwek style
Adidas---- fried chicken feet on sticks
Helmet---- fried chicken head (without the beak) on sticks
Betamax---- cow/pork blood in squares, fried, skewered on sticks
Isaw---- Chicken intestines... fried, on a stick too.

dude the Betamax completely grossed me out. In fact....most of it grossed me out except the day old chick, and the kwek-kwek/tokene. We eat that stuff in Costa Rica.

I wonder if the fried chicken feet is where Adidas actually comes from.

I dunno... college frat boys from the 90's gave it that name here, when it started appearing in the streets

SOLAR wrote:

well now like in most of posts made here if aerial is done ranting and raving
BACK TO THE TOPIC I NEVER GOT AN ANSWER FROM DARK SO I STARTED RESEARCHING IT MYSELF !
ALTHOUGH IT DOSENT LOOK TO TASTY THEY SAY IT IS! ITS CALLED BALUT
Fertilized duck eggs
are kept warm in the sun and stored in baskets to retain warmth. After
nine days, the eggs are held to a light to reveal the embryo inside.
Approximately eight days later the balut are ready to be cooked, sold,
and eaten. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia. In the United States, many Asian
markets occasionally carry uncooked balut eggs, though there is not
much demand for them in the U.S. The cooking process is identical to
that of hard-boiled chicken eggs, and baluts are enjoyed while still
warm.
Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip.
The age of the egg before it can be cooked is a matter of local
preference. In the Philippines, the perfect balut is 17 days old, at
which point it is said to be balut sa puti ("wrapped in
white"). The chick inside is not old enough to show its beak, feathers
or claws and the bones are undeveloped. The Vietnamese prefer their balut matured from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones
that will be firm but tender when cooked. In Cambodia, most people
prefer to eat it while it is still warm in its shell. Served with
nothing more than a little garnish, it is widely popular. Usually, it
is accompanied by a mixture of lime juice and ground pepper.

Oh my...

O_O

I would never be able to eat that... I wouldn't be able to get close to it without getting sick.

I had a few back in college that looks like a cute little dead duckling... ewww... its got underdeveloped hints of feathers on it too...


I gave it to my drinking buddy instead and ate sisig----- sizzling chopped pork cheeks, usually mixed with an egg (or in some places here, mayo) while it's still blazing hot.

Sisig is one of the most sought-after junk foods (or drinking bites) in the Philippines, notably in clubs, bars and various nightspots where beer or lager is served.