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Rats have gone too far....get out the decon
- Thread starter Dark Nemesis
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Ian Allomes said:You havent lived until youve tried them cooked skewered on a bit of eight gauge wire over the branding fire.
Ian.
No thanks, I don't have the balls to eat testicles.
Of course, for the right amount of infi...
(Dark Nemesis, your post has gone to the trash.)
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- Nov 17, 2003
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- 13,507
Peter La said:No thanks, I don't have the balls to eat testicles.
Of course, for the right amount of infi...
(Dark Nemesis, your post has gone to the trash.)
Many cultures throughout the world use EVERY part of the animal, whether it be for food or for tools. They waste not and whose to say they are wrong. It's not so much a matter of being bribed to try new things, but rather one's self wishing to explore all the world has to offer.
As for Nemmies post, I think this thread did take a rude hijacking from the original subject at hand and I apologise for my part in it Nemmie.
I do feel that we should get some production megeladons too
Everyone, please don't think I am putting down anyone's culture, I am just saying I would find it difficult to eat said animal parts without some degree of motivation. Either INFI or life and death situation.
Sorry Dark Nemeis it was partially my falut (again
).
Sorry Dark Nemeis it was partially my falut (again
).
- Joined
- Mar 10, 2002
- Messages
- 19,806
oh nuts, i missed another one 
- Joined
- Mar 10, 2002
- Messages
- 19,806
Rocky Mountain Oysters (Montana Tendergroin)
2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)
Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.
2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)
Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.
- Joined
- Mar 10, 2002
- Messages
- 19,806
Barnyard Family Jewels
A delicate mixture of calf, bull, sheep and turkey testicles. All can be prepared as above. The differing sizes make an interesting platter.
Battered Balls
Cut the testes (your choice) into broad, thin slices
Marinate for 1 hour in oil, lemon juice, chopped parsley, salt and pepper.
Dip them in light batter
Fry
Serve with ketchup or chili sauce
Goat Testicle Stew
8 - 10 pairs of goat testicles
Salt water.
1 large chopped onion
Several chili peppers
Celery
Potatoes, butter & milk for mashed potatoes
Boil the testicles in natural saltwater. Throw onions, chili peppers and celery in the in the pot.
Let it boil for approximately 1 1/2 hours.
Serve with mashed potatoes.
A delicate mixture of calf, bull, sheep and turkey testicles. All can be prepared as above. The differing sizes make an interesting platter.
Battered Balls
Cut the testes (your choice) into broad, thin slices
Marinate for 1 hour in oil, lemon juice, chopped parsley, salt and pepper.
Dip them in light batter
Fry
Serve with ketchup or chili sauce
Goat Testicle Stew
8 - 10 pairs of goat testicles
Salt water.
1 large chopped onion
Several chili peppers
Celery
Potatoes, butter & milk for mashed potatoes
Boil the testicles in natural saltwater. Throw onions, chili peppers and celery in the in the pot.
Let it boil for approximately 1 1/2 hours.
Serve with mashed potatoes.
- Joined
- Mar 10, 2002
- Messages
- 19,806
Penis Stew
1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Scald the penis, then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind). Place the penis in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.
Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning.
The ladies say this was originally a Jewish recipe from Marcelle Thomal. Apparently innards, including penis, once played a major role in Jewish cooking.
Peter, you hungry yet?
1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Scald the penis, then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind). Place the penis in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.
Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning.
The ladies say this was originally a Jewish recipe from Marcelle Thomal. Apparently innards, including penis, once played a major role in Jewish cooking.
Peter, you hungry yet?
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- Mar 20, 1999
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- 7,497
and on that last testicle note from Skunk this thread is retired
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