In former times we used the whole animal to our goodness. In our affluent societies we eat the filets. Even on kidney, liver and hearts we wrinkle our nose not to mention the hooves, ears, nose or tongues.
Lamb's Stones Anyone?
- Thread starter mawnansmiff
- Start date
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
Weston Mo?Mountain oysters are fairly common place and popular around here, there was even a restaurant in my home town about an hour from where I live now that had an annual testical festival. May seem strange to some…
I’ve been to the Irish Fest there but never been to the Testicle Fest lol.
The interweb seems to think a “prairie fire” is made with tequila but having grown up in Calgary I feel like the OG is made with rye.
24miles north of Weston on 59, Pat's Steak House I think it's technically a Rushville, MO address. But yes on the same road. I'm originally from Atchison, Ks.
I find it interesting that yourself and others mention eating stones with the addition of strong flavoured adjuncts....garlic & Tabasco in your case.
Is this because without such additions they taste awful or because they taste of nothing?
I should imagine they're damned chewy but that's just a guess.
Regards,
Jay.
Lamb testicles are very tasty and have a relatively soft texture (it’s been many years—certainly not as runny as calf brains, though). The flavour is unique in my experience. I’ve had wonderfully prepared sweetbreads and also find them delicious. But, I’m also a big fan of the various tripe soups as prepared around the world. Your mileage may vary.
Love Spuds - hahahaahaha
I love organ meat. But, I draw line at others balls. Ethical issue with being a male myself.
I used to visit a pet shop and buy pig's ears for the dog.
I'm not sure if they had been deep fried or just dried out but they were really hard....and the dog loved them, each ear lasting a good hour's gnawing!
Regards,
Jay.
There's still plenty of rural USA left to enjoy such delicacies. The descendent neighborhoods of English and German immigrants (not to mention the Italian) are still home to traditional butchers that delve deep in to ancient sausage recipes.
I'll try most anything once - and more often than not I'm at least a bit surprised at how palatable certain things can be prepared.
I'll try most anything once - and more often than not I'm at least a bit surprised at how palatable certain things can be prepared.
I grew up on a farm and we raised sheep. However, I am a very finicky eater. This violates my number 1 rule of being a carnivore: No nuts, butts, or guts..
I've just come across another odd recipe, this time involving ox palates and coxcombs 
"You may add a sweet-bread cut into six pieces, a palate stewed tender and cut into little pieces, some coxcombs, and a few forcemeat balls".
Is there anything they didn't eat back then?
Regards,
Jay.
"You may add a sweet-bread cut into six pieces, a palate stewed tender and cut into little pieces, some coxcombs, and a few forcemeat balls".
Is there anything they didn't eat back then?
Regards,
Jay.
All right; here's my simple recipe for lambs testicles :
Ask your supplier the cut them into cubes. Or do it yourselves ; you might enjoy the sensation
Warm a liitle olive oil, not too hot . Add pepper&salt and simmer on low temperature . While simmering add cumin seeds and curcuma powder for color and taste. Garlic is optional, better not.
It takes a while, all moisture must be extracted from the cubes. A fried egg, sunny side up, goes well with it.
Serve with good, fresh turkish pide. Texture is firm, somewhat silky and smooth, tofu like.
Tastes like chicken, but "softer" . You'll come back for more.
.
Ask your supplier the cut them into cubes. Or do it yourselves ; you might enjoy the sensation
Warm a liitle olive oil, not too hot . Add pepper&salt and simmer on low temperature . While simmering add cumin seeds and curcuma powder for color and taste. Garlic is optional, better not.
It takes a while, all moisture must be extracted from the cubes. A fried egg, sunny side up, goes well with it.
Serve with good, fresh turkish pide. Texture is firm, somewhat silky and smooth, tofu like.
Tastes like chicken, but "softer" . You'll come back for more.
.
From memory of castrating lambs with the rubber ring method, they're each about the size of small peas. Are you talking about just the nuts or the nutsack whole?
(I can't believe I started a thread about eating testicles).
Regards,
Jay.
I can't believe I entered into a thread about eating testicles lol.
These were quite large, so ram's. Nuts only .
Two will do amply for a one person lunch.
These were quite large, so ram's. Nuts only .
Two will do amply for a one person lunch.
Swedish blodpudding is one of our traditional foods so I'm not too put off by peculiar british dishes.
The cuisine of the UK can't be that bad, Shepherd's pie is one of my favorites.
Then you have Worcestershire sauce which is an ingredient in every decent Bloody Mary.
Plus, it improves almost everything you make.
The cuisine of the UK can't be that bad, Shepherd's pie is one of my favorites.
Then you have Worcestershire sauce which is an ingredient in every decent Bloody Mary.
Plus, it improves almost everything you make.
I’ve had “Alaska Range Oysters” lol…Dall Sheep…it wasn’t exactly my bag….pun intended!
Joking aside, someone who knew what they were doing probably could’ve made them more appetizing.
We didn’t have much to work with at the time nor know how to cook them.
Joking aside, someone who knew what they were doing probably could’ve made them more appetizing.
We didn’t have much to work with at the time nor know how to cook them.