I’m a reverse blogger – aren’t we all supposed to post all week and take the weekend off? But I’ve got a whole bunch of little things to post about, and my weeks are crazy. I joined Studio Artists Jon Nakamura and Edith Abeyta (we just placed Edith – I had to recluse myself from her application processfor lunch again the other day, along with Studio Artists Rique Guzman and Michelle Solorio. Walking up to Jon’s studio, I could see the Balut boiling in the pot. I was immediately excited. I’ve been craving these since my first taste, only a week or so ago. Anyways, for the long story, read my original post.
Above – The point of this post. First, this Balut was way more developed than the one I ate previously. And I feel so damn lucky to get a great, tight, in focus shot of it to share. The head of the embryo in the last one was pretty much a gelatinous mass – here the bird is much more formed, with little feathers, a discernible, tiny, duck beak and great big eyes. So feast your eyes on that delicious baby (literally). Anyways, I had to share. This guy was so damn good.
Technorati Tags: food, food porn, Balut, Filipino food, Filipino cuisine, food porn, embryo, duck, duck egg
how do you eat this? do you have to shuck it like an oyster? it has feathers!
You crack the big end of the egg, and you either suck it out or eat it with a spoon. I’m fond of the spoon, myself. The feathers an bones aren’t formed enough to have either feathery or bony textures – the body is pretty close to gelatinous – you can eat the whole thing.
Thoughtful and interesting, thank you. I was brought up in the philipines but moved to england at such a young age I barely remember anything apart from the delicious food. I finally found some authentic Filipino recipes if you want to take a look, I thought I’d share it with you!