Beef Testicles
This is a recent e-mail exchange I’ve had with my favorite grass-fed co-op:
They wrote:
“Hi again, there is a distinct possibiliy that we will be getting some Prairie
Oysters for you…. not for this order, but maybe for the next. Still
interested?”
I replied:
“MMM! Prairie “oysters”! Sounds great! From which bovine? Lamb/goat? Buffalo?
Bull? Camel? Gimme the inside scoop!”
They replied:
“They are Beef!”
I replied:
“Oh boy!”
So it seems that I have a “distinct possibility” to be eating some bull
testicles in the near future! Now I wonder… cooked… or raw? I must have it
unflavored at least once. I’ve only had one bull testicle before, so I’m not a
bull-testicle-virgin or anything. I saw one package in a regular supermarket,
and, seeing that big, beautiful gonad just sitting there in that plastic-wrapped
package, cold and alone… even though it was a regular non-organic grade “A”
testicle my mouth watered and I unconsciously licked my lips… I just had to
have it! It tasted… kind of like sweetbread, organ-ish, but not rich like
sweetbreads.
Anyone stopping by the Twin Cities next month interested in the complete “Axel
Experience”?
Axel O+ secretor, secreting saliva in anticipation…
April 22nd, 2006 at 7:52 pm
In a message dated 10/1/2002 3:02:28 PM Eastern Daylight Time,
a.hultman@… writes:
<< So it seems that I have a “distinct possibility” to be eating some bull
testicles in the near future! Now I wonder… cooked… or raw?
I’ve only had them ground and eaten like a hamburger. They were very fresh
and tasted “OK”.
April 25th, 2006 at 5:12 am
I had Rocky Mountain oysters once. Sliced and sauted, covered with a
red wine and mushroom sauce.
Linda