It's Tough and Oozes a Weird Gray Substance
Although testicles—euphemistically referred to as "prairie oysters" and "fries" in edible form—are usually served battered and deep-fried, Angela Garbes of The Stranger was underwhelmed by the heavily breaded testicle slices she ate at the 25th Annual Testicle Festival in Clinton, Montana.
She describes her attempt to prepare testicles in a non-deep fried manner in order to fulfill her craving for the overlooked offal. Sadly, the result was not very appetizing.
The smell was heavenly, but the meat was incredibly tough and oozed a weird gray substance (I hadn't soaked them long enough to get rid of all the impurities, apparently). I was mortified; they were terrible. "Well," said my dad, "it's not tripe."
She hasn't given up all hope; she's willing to try a testicle dish if it's made by a chef who knows how to prepare it correctly. For those of you who prefer to do it yourself, there are plenty of recipes waited to be tested out.
Photograph from snekse on Flickr
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5 Comments:
hahaha, "waiting to be tested," that's great stuff.
seyo at 4:58PM on 08/28/07
Arrgh, I unintentionally made a pun...
-__-
roboppy at 5:59PM on 08/28/07
I've had them pan fried and served on a biscuit with gravy (at a restaurant, so I don't have the recipe) and they tasted pretty much the same as kidneys. Not bad, actually, if your mind could get past the whole testicle part...
Peasantwench at 6:44PM on 08/28/07
I've eaten them deep fried in the shadow of the Stock Yards in Ft. Worth, Texas. That was three decades ago but my memory tells me that they were pretty good and I would try them again if given the chance. I don't think I'd enjoy them as much if I did the preparation too. Just two weeks ago, while traveling in a foreign country, I pulled my usual stunt of ordering something off the menu that I couldn't translate (I've had some great meals that way...). After eating a delightful meal, I got to a dictionary and found that I had re-established my love of batter fried testicles. I'm not sure of the source, but in all cases of my experience, I'd guess they were beef--the size is my only clue.
czken at 6:35AM on 08/29/07
I've never had them deep-fried. Back in the early '80s, I was taken to a Lebanese restaurant near Herald Square, where I was dared to try lamb testicles. There, they were sauteed and served in a lemon sauce, and were simply magnificent. When asked about them, I've always said that they tasted like the very essence of lambiness, which I guess is exactly what they are.
klg19 at 1:00PM on 08/29/07