Balut:
http://www.asiacuisine.com.sg/Nacws/1998/9/314/

"The wayward nature of the itik (native Filipino duck) must be the reason for an unusual Filipino delicacy - balut - a fertilised egg with a partially developed duckling, which is eaten boiled. Balut is a very nutritious snack food, which most Filipinos appreciate. However, non-Filipinos generally take a bit of convincing before taking their first bite."

It was on Fear Factor once.

Out-googled me. Bastard! I was going to post the same thing.

1000 year old egg. First was the smell, then I saw what it looked like. The Chinese in my office tried to explain it was a delicacy, but delicacy or not, that smell was not going to get it close to my mouth.

It's like Johnny Ringo vs Doc Holliday !


I forgot one - GRITS

My dragon style is strong....

LOL.

Dunbar: Grits? Low blow, man. Low blow. You weren't eating them right.

A delicassy of the Philli9pines. Fertile eggs buried in warm sand to rot and ferment. In Vietnam they are called "100 day eggs".

In Thailand I was offered a roasted monitor lizard at a graduation party at the end of the final FTX for RTASF students. I popped it in my mouth remembering the training I had received concerning insulting local customs. As it turned out I was only supposed to suck the meat off of the legs. It didn't bother me much. I guess that was the reason for the warm cobra blood and mekong.

Listen here Yankee boy... back off the grits!!!

That is momma's good cookin'. It is a delicacy like SPAM... Off limits in this here thread. :D

You beat me to it. I take great pleasure in asking servers in non Grits Friendly areas for a plate full just to hear how they respond. "Grits? What the hell is a grit?"

I'm your huckleberry.

What the hell is a grit? :D

I really don't know. Always thought it was some sort of oatmeal-like stuff.

OMG! Who trained you?

Nevermind... I checked the map and you are justified in the fact that you have no friggin clue!!! :p Where to start with your indoctrination...

Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits.
Falls Mill produces "corn" grits.
Corn Grits
Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking. Yummy!

Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

Thanks, Air.

Now, clowns, tell me how this isn't kind of like oatmeal.

I'm no botanist, but I'm pretty sure that corn is not an oat.:D

Grits are delicious. Butter and brown sugar, cheese and black pepper, you name it - deeeeeelicious.

Mhhh southern food.