That's what they're called alright!
- Zilla (Remove XSPAM)
"..::TBF::.." <[email protected]
> wrote in message
"P e t e F a g e r l i n" <[email protected]
> wrote in
> message news:[email protected]
> > On Mon, 21 Apr 2003 22:52:53 +0000 (UTC), "Small Black Dog" <[email protected]
> > |
> > |> Love a redhead!
> > |>
> > |
> > |Damn.
> > |
> > |The bull in the background has HUGE nuts!
> > Yeah, that picture made me really hungry.
> > 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.
> > Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden
> > brown or tender, and remove with a strainer (the longer they cook, the tougher they get).
> > |
> sweet jesus, wassup wid' that?