I had durian once. Yes, it did taste like custard and yes, my breath smelled like i had been sucking on a sewer pipe.
The thing with Balut is that the feotus is the least of your worries. The duckling is quite nice and tender, but the yolk is very, very strong tasting, almost brine-like.
Another philipino delicacy is Dinuguan, or blood pudding or stew. Pork is simmered with tripe and thickend with pig's blood. It is quite good with steamed rice, but very rich and mildly reminiscent of chocolate.
There is also a corsican cheese similar to casu marzu in which the cheese is filled with small chese mites, leaving the cheese flecked with small black specks.
I grew up in a small fishing village on the southwestern tip of nova scotia, Canada, and I grew up eating raw quahogs.
The thing with Balut is that the feotus is the least of your worries. The duckling is quite nice and tender, but the yolk is very, very strong tasting, almost brine-like.
Another philipino delicacy is Dinuguan, or blood pudding or stew. Pork is simmered with tripe and thickend with pig's blood. It is quite good with steamed rice, but very rich and mildly reminiscent of chocolate.
There is also a corsican cheese similar to casu marzu in which the cheese is filled with small chese mites, leaving the cheese flecked with small black specks.
I grew up in a small fishing village on the southwestern tip of nova scotia, Canada, and I grew up eating raw quahogs.