Posted on 01/28/2023 11:22:37 AM PST by DallasBiff
Although the practice of eating bull testicles is not very common in the United States anymore, it was once fairly widespread in the West
You can still find the dish in the Midwest in cattle states like Texas and Oklahoma. Internationally, Spain champions them, as do Argentina and certain places in Mexico. In Canada, they are called prairie oysters.
Consuming bull testicles makes a lot of sense in areas where cattle ranching is a big industry. Bulls have to be castrated in order to control breeding or discourage aggression. And if you're already taking their balls off, why be wasteful with them?
People wonder why anyone would eat Rocky Mountain oysters. But in my book, throwing perfectly good food away is much worse than being unconventional with your food choices.
(Excerpt) Read more at farandwide.com ...
Our dog eats one bully stick per day (they’re expensive) and they are dried beef penises. And I just got a pork heart out of the freezer. I haven’t dated menudo and don’t plan too but I do eat liver, beef heart (aka aricuho), tongue. I haven’t been able to talk my processors into kidneys. My guess is that it’s not allowed.
Can't believe they won't sell the "Big Sac".
It is a delicacy. Damn good.
Last weekend we butchered a steer. Never been able to figure out what to do with the kidneys. The dogs like them, though.
We routinely fry them at the University beef research center that I manage. Every September, we hold a field day and after the event, we cooks nuts and serve beer. It is called the “Cutting Bull’s Lament”. This past year, we cooked 80 lbs.
“This past year, we cooked 80 lbs.”
Whoa!!!
I had them once, reminded me of fried calamari.
Yes, one of our area producers routinely buys loads of intact, 450 -500 lb bulls. We pick them up by the 5 gallon buckets. They are a PITA to clean but my associate has perfected the technique. Once cleaned, they are breaded with “slap yo mama” breading and place flat on a cookie sheet and frozen. Once frozen they are scraped and stored until we are ready to use.
One key to making good nuts is using peanut oil (expensive as hell) and using a Bayou classic deep fryer. The oil doesn’t burn with that design and so, the oil lasts much longer.
I was someplace where they served “Turkey Fries”.
𝘐 𝘴𝘵𝘪𝘭𝘭 𝘩𝘢𝘷𝘦𝘯’𝘵 𝘣𝘦𝘦𝘯 𝘢𝘣𝘭𝘦 𝘵𝘰 𝘤𝘰𝘯𝘷𝘪𝘯𝘤𝘦 𝘔𝘤𝘋𝘰𝘯𝘢𝘭𝘥𝘴 𝘵𝘰 𝘱𝘶𝘵 𝘵𝘩𝘦𝘮 𝘰𝘯 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶.
𝘊𝘢𝘯’𝘵 𝘣𝘦𝘭𝘪𝘦𝘷𝘦 𝘵𝘩𝘦𝘺 𝘸𝘰𝘯’𝘵 𝘴𝘦𝘭𝘭 𝘵𝘩𝘦 “𝘉𝘪𝘨 𝘚𝘢𝘤”.
Thread winner!
I remember back in 1960, on the High Plains dad cooking us up something but he would not tell us what it was.
It had been coated in flour and deep fried and tasted much like chicken. Each piece of meat had a marble sized piece of spiked gristle in the middle of it.
aaahhhhh.... No.
Sometimes the Bull,he win.😏
Used to get them all the time. Listed on the menu as lamb fries. Very delicate taste and texture. Served sliced and fried.
They’re delicious. Called calf fries in North Texas. They’re deep fried like chicken nuggets and served with dipping sauce.
https://thefort.com/
It’s not Rocky Mtn scrotum, bro. And generally it’s pretty good eatin’
The Fort is the best.
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