Overheard on the General Topics Board

Published on Wednesday, January 12, 2011, by Sarah Perry / Edit Post

"The best ones I've had were just picked in the Red River Valley and eaten in Grand Forks, North Dakota. Also, a baked potato with sharp cheddar cheese at some mall in Edinburgh, Scotland. Close second: Small, thick-skinned russets that a farmer sells at the St. Paul Farmers' Market. I bake them until the skins are crunchy and the innards very soft. Again, they are best when they are just picked." – shoo bee doo on the best potatoes in the world

"You can't use balut the way you would use an unfertilized egg. You might be able to scramble penoy, since the embryo is underdeveloped and therefore there will still be plenty of yolk and white, but as the embryo matures into balut, the yolk will shrink and the egg will develop a mineral flavor somewhat akin to liver. The whites are also a little tougher. As for slurping down raw balut, I've only done that once and completely accidentally. Not a pleasant experience." – JungMann on balut (partially developed eggs)

"The first time I had that and beef carpaccio I was slightly nervous but after the first bite didn't care any longer! I also enjoy bison tartare." – chefathome on steak tartare

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