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Location: The Frenchie Farm, Where We Grow 'em Big!
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Ok... I think I have everyone beat. I'm Filipino. And we eat a lot of wierd stuff! For one, we eat pig blood stew. Yes, made from real pigs blood. It's called dinaguang (pronounced din-a-ge-won). You add pork or beef to the stew and dig in. It's a brown-purplish color. I do tell all my non-flip friends what it is and try to give them a scoop of it. Suprisingly, they like it! The second one is Balut (pronounced ba-loot). It's fermented duck eggs. They take a barely hatched duck egg and boil it. Let it sit for a few days. And sell it with its egg intact. I had it once...once. And never again. It smells like swamp water on a hot humid day, mixed with the smell of the worse foot odor. My uncles and aunties love it. SO GROSSSSS!!!!
Ok... I think I have everyone beat. I'm Filipino. And we eat a lot of wierd stuff! For one, we eat pig blood stew. Yes, made from real pigs blood. It's called dinaguang (pronounced din-a-ge-won). You add pork or beef to the stew and dig in. It's a brown-purplish color. I do tell all my non-flip friends what it is and try to give them a scoop of it. Suprisingly, they like it! The second one is Balut (pronounced ba-loot). It's fermented duck eggs. They take a barely hatched duck egg and boil it. Let it sit for a few days. And sell it with its egg intact. I had it once...once. And never again. It smells like swamp water on a hot humid day, mixed with the smell of the worse foot odor. My uncles and aunties love it. SO GROSSSSS!!!!
Ok... I think I have everyone beat. I'm Filipino. And we eat a lot of wierd stuff! For one, we eat pig blood stew. Yes, made from real pigs blood. It's called dinaguang (pronounced din-a-ge-won). You add pork or beef to the stew and dig in. It's a brown-purplish color. I do tell all my non-flip friends what it is and try to give them a scoop of it. Suprisingly, they like it! The second one is Balut (pronounced ba-loot). It's fermented duck eggs. They take a barely hatched duck egg and boil it. Let it sit for a few days. And sell it with its egg intact. I had it once...once. And never again. It smells like swamp water on a hot humid day, mixed with the smell of the worse foot odor. My uncles and aunties love it. SO GROSSSSS!!!!
I've been in Asian and the South Pacific many times and Balut or the 1000 year old egg is just nasty. I've had it once and I'll never have it again.
I have eaten them all, not lately however... but the ones I'd go eat again is fried alligator and turtle chowder. The gator here in Florida and the turtle chowder back in WNY. Yum.
I grew up in Africa. I will eat almost anything once.
Dawn
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It's called dinaguang (pronounced din-a-ge-won). You add pork or beef to the stew and dig in. It's a brown-purplish color. I do tell all my non-flip friends what it is and try to give them a scoop of it. Suprisingly, they like it!
The second one is Balut (pronounced ba-loot). It's fermented duck eggs. They take a barely hatched duck egg and boil it. 
