[Sca-cooks] Wild West Delicacy

[S CLEMENGER]

I live in the "wild west," and as far as I can tell, one eats these things 
more for the bragging rights, and perhaps in part because of 
over-consumption of cheap beer.  There's a reasonably well-known, regional 
bacchanalia held every year about 40 miles SE of here (possibly still within 
the borders of my barony, or just past them) that's known as the "Testicle 
Festival," and features several days of drinking, eating...things, and wet 
tee-shirt competitions.  I suppose it's fun if you like that sort of thing!
--Maire


----- Original Message ----- 
From: "Robin Carroll-Mann" <rcarrollmann at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, March 28, 2009 7:42 PM
Subject: Re: [Sca-cooks] Wild West Delicacy


> On Sat, Mar 28, 2009 at 9:35 PM, Stefan li Rous
> <StefanliRous at austin.rr.com>wrote:
>
>
> > I remember some of us sampling sheep "mountain oysters" when Phlip had 
> > her
> > sheep butchering class near Pennsic several years ago.
> >
>
> Yes, I was there.  (Not at the class, but the pot-luck afterwards.)  Ras 
> had
> cooked some.  I don't remember the details, but the "oysters" had been
> finely minced or ground, and the finished dish had a texture like chopped
> liver.