Comments on: Food Fight #4 – Matt’s “Melonhead’s Venison Salad”

By: Annette Molina

Annette Molina — Tue, 21 Feb 2006 21:08:59 +0000

look up also asiacuisine.com for item on Balut. Good Luck, I’ve tasted this dish recently, it’s different.

By: Annette Molina

Annette Molina — Tue, 21 Feb 2006 21:06:42 +0000

Look up http://www.Imbetterwithfood.com for recipe on Balut.

By: megwoo

megwoo — Tue, 01 Nov 2005 17:54:53 +0000

Kitchenmage,
I found out that the cut I had was the equivalent of a fillet mignon—so it was exceptionally tender, yet still VERY flavorful. I can’t wait to try it again.

By: kitchenmage

kitchenmage — Tue, 01 Nov 2005 09:52:32 +0000

chewy, yep that’s the word for the stuff… everyone around here describes it as chewy… :-)

By: megwoo

megwoo — Mon, 03 Oct 2005 21:32:31 +0000

Joey,
I hope you do try recreating the dish—and then share the recipe with me!

By: joey

joey — Fri, 30 Sep 2005 18:42:49 +0000

Unfortunately I don’t :( I can try to charm the waiters to give me clues maybe :) But you have actually planted the possibility in my head that perhaps I could try recreating it! Hmmm…

By: megwoo

megwoo — Fri, 30 Sep 2005 17:14:26 +0000

Joey,
Balut Surprise sounds really, really delicious. Do you happen to have a recipe?

By: megwoo

megwoo — Fri, 30 Sep 2005 17:13:13 +0000

Rachel,
Yes, at first it sounded so odd, but the finished product ended up a lot like a fantastic satay with peanut dipping sauce.

Oh, and fourteen orders of miso-glazed eggplant??! You go girl.

By: joey

joey — Fri, 30 Sep 2005 06:46:27 +0000

Haha! The chicky isn’t for everyone ;) There is actually a restaurant here that serves something called Balut Surprise which you can order without the chick. They thicken and season the soup a bit (making it heartier and a bit spicy) and cook it in a bowl with a flaky pastry crust on top.

By: Rachael

Rachael — Fri, 30 Sep 2005 03:55:08 +0000

I would never have thought peanut butter and elk could be good…Im so happy to hear it was!