So I just tried Balut for the first time. I go out of my way to try weird foods, but wow, the texture is just horrendous. It tastes like a hard boiled egg that's gone slightly bad and there was a slight funky crunch in the middle. Probably a first and last attempt for me.
Balut taste good to me. I've tried both duck and chicken varieties. I find the texture to be fine. The liquid in it helps with that.
Duck is better. Or was it chicken?
And that picture looks horrible to me. That's not what it usually looks like, though it's not much better.
But, yeah, I can understand trying it once, but I can't support eating balut. I won't eat veal or foie gras either. I'm all for eating meat but only if the animal has had the opportunity to live a decent life.
Good on you for being adventurous, I guess. I don't think I could handle balut.
I was having a conversation with some Vietnamese friends who were grossed out by the fact that I really like century egg, and I was like, "You eat fucking balut, how is that worse!?".
Even that picture is making me a little queasy.
In terms of food I'm the type of person who'll try anything once. I mean someone thinks this is a delicacy, who am I to judge? The thing about these types of dishes is that they weren't generally created by, say, "the emperor's head chef". They're mostly adaptations of the type of dishes that the lowest rungs of society made out of whatever's leftover after selling-off the good parts at market, or trying to make a meal out of whatever's leftover at the end of season.This type of dish cuts across cultures: pig's feet, cabeza, tripe, pretty much any dish involving intestines. Here we find what's really interesting about these dishes, at least to me. It's almost like a culinary time machine, the whole genius of this type of dish is the chef is able to show you something about how people from a certain culture lived. To me the most interesting thing about this type dish isn't the taste, but the history of the dish. More specifically, these ancient chefs are able to turn, basically, the "trash parts" of an animal or vegetable into a "delicacy" or at the very least something edible. Furthermore, many modern chefs utilize this type of ingredient to create their most striking dishes. I guess what I'm saying is: some people like rollercoasters, I like weird food. Finally, I'd just like to say, if you're interested in trying these kinds foods (i.e. "gross exotic foods"), seek out a place in your area that does it well. This isn't fresh ahi tuna or kobe filet mignon. While the provenance does make a difference, it's really about how it's prepared: cook a steak wrong, your customer might complain; cut a blowfish wrong, your customer might die. Anyway, keep trying new things and keep an open mind