I tend to agree with your assessment of balut, Jim, but Eddie Yin is a wonderful writer!
Korean egg recipe here:
http://asiams.net/Forum/index.php?showtopic=111We're gearing up for our Christmas feast (I'm cooking for 17!) and have decided that we probably cannot do turkey(s) in the deep fryer, as I don't want to have the cook spending three hours out in the cold to do two of 'em. Fourteen pounds is the absolutely limit for the fryer and that won't feed 17. So...it will have to go in the oven. Our Christmas dinner has always resembled the US version of Thanksgiving - turkey, stuffing, cranberry sauce, mashed spuds, squash, peas and if my mother does it, Christmas pudding for dessert. Nobody in my household likes Christmas pud, so I usually do a raspberry pie and a pumpkin pie. The pumpkin pie is made with sugar pumpkin I baked, pureed and froze in the fall - canned pumpkin is leaden by comparison. And pumpkin pie filling from a can? Sacrilege! Butternut squash will also do if there is no fresh pumpkin to be had. So...nothing terribly unusual, though I've changed the recipe for the stuffing from the basic bread stuffing my mom does. Mine has bacon (cooked until it's crunchy and then crumbled - well drained of course!), fresh mushrooms, celery, pecans, onions, lots of herbs, parsley and a variety of bread. Some broth to moisten if necessary, though usually the mushrooms, celery and onion, along a bit of butter used in the cooking is enough. I've made cornbread & wild rice stuffing too - that's also good.
