Text 31636, 90 rader
Skriven 2012-12-06 10:22:04 av Dave Drum (1:261/38)
     Kommentar till en text av Jim Weller (1:123/140)
Ärende: turkey w/citrus
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I wouldn't know about the male reproductives ... except in 10#
 DD> boxes from the freezer case at Humphrey's (right next to the
 DD> chitterlings).

 JW> I don't know either but according to a couple of turkey farmers I
 JW> know, they are pretty tasty.

Oh, I have eaten them -- just not prepared them on my own as I am not prepared
to deal with 10# of the damned things. Truthfully they are just ok - with most
of the flavour coming from the coating with which they are fried. They have a
texture similar to a chicken gizzard.

 DD> Title: Butterflied Turkey Nuts

 JW> The only other recipe I have for turkey fries originally came from
 JW> you in the first place so I give you...

Calf fries OTOH are not as chewy as turkey fries:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rocky Mountain Oysters On the Half Shell
 Categories: Offal, Exotic, Beef, Chilies
      Yield: 6 servings

      2 lb Bull testicles *
      1 c  Flour
    1/4 c  Cornmeal
      1 c  Red wine
           Salt & black pepper
           Garlic powder
           Louisiana Hot Sauce
           Oil **

  * AKA: calf fries, Sandbank Oysters (sheep or turkey
  testicles may be used also).

  ** Pure hog lard is the best, but a mixture of 60%
  peanut oil and 40% vegetable oil will do.

  With a very sharp knife, split the tough skin-like
  muscle that surrounds each "oyster." Remove the skin.
  Set "oysters" into a pan with enough salt water to
  cover them for one hour (this takes out most of the
  blood). Drain.

  Transfer "oysters" 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" thick ovals. Sprinkle salt & pepper on both
  sides of sliced "oyster".

  Mix flour, cornmeal and some garlic powder to taste in a
  bowl. Roll each "oyster" slice into this dry mixture. Dip
  into milk. Dip into dry mixture. Dip into wine quickly (you
  may repeat the procedure if a thicker crust is desired).

  Place each "oyster" into hot cooking oil.

  Add Louisiana Hot Sauce to cooking oil (go wild with it,
  but watch out for repercussions - hot splashes). Cook
  until golden brown or tender, and remove with a wire mesh
  strainer (the longer they cook, the tougher they get).

  Serve in one of those cardboard beer cartons that four six
  packs come in, layered with paper towels.

  Eat 'em, don't wait for nothin'! Chase with beer.

  Variations include serving cooked "oysters" on a real
  oyster half shell with a sprig of parsley and a few drops
  of lemon juice.

  Serves six

  Recipe By: Texas on the Halfshell

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Eat nothing that will prevent you from eating. - Ibn Tibbon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)