On the north side of the we choice cheap viagra without prescription Scadding Court Community Centre are a series of converted shipping containers housing some interesting eats and it's cool viagra pfizer canada I walk by every now and then to see what’s new. Recently, I discovered that currently in residence is Kanto by Tita Flips. Now, I’d first encountered Tita Flips as a vendor at a Toronto Underground Market event last year so it was interesting to run into this outpost downtown. There are well-designed signs that make up the menu – lechon, palabok, turon, tosi-log, and lumpia – but it was the hand-written note posted to www.aronsoncapitalpartners.com the side that truly captured my attention.
Balut; a fertilized duck egg and one of the food items that make a lot of people squeamish. Even I had my misgivings about Balut – the thought of http://www.tk-encasa.fr/cheapest-levitra-prices chomping down on feather and bone wasn’t very appealing. But at $2 an egg, how could I not try? While things were being prepped, I got helpful balut eating hints – crack the egg open at the top, suck up the juices, eat it with some salt. The auntie in the window handed me the link for you generic viagra next day delivery egg and smiled encouragingly.
With trepidation, I started to peel the shell. The semi-translucent membrane masked a fine network of vessels that gave the egg white a look of cracked ceramic. Liquid sloshed out a bit, and I belatedly remembered I needed to drink the juices and captured the rest of the broth. Quite pleasant with a light taste of duck. Once I’d gotten the egg half-peeled, the moment of truth came: biting into the egg.
The preference in the Philippines is for a less-matured egg, which is ideal for a first balut experience. And later when I spoke to Diona, owner of Tita Flips, she told me that she specifically sourced 14-day eggs. So initial bites seemed more like eating a regular hard-boiled egg – that tasted like duck. The albumen was very firm – almost crunchy – and the levitra headaches texture was reminiscent of propabranda.com chicken tail cartilage. Somewhere in the middle we hit a pocket of duck liver-like stuff and only a hint of bone or feather; akin to hitting a stray scale when eating fish.
The experience was a lot more benign than the photos on wikipedia and what I had known about balut had led me to believe. In the end, I was less grossed-out than I thought I would be. Now that I’ve overcome the initial hump of the unknown, I would happily eat (a 14-day) balut egg again. A definite food adventure!