[Sca-cooks] Mountain Oysters was Re: Okra

[yaini0625 at yahoo.com]

I don't think the term "Rocky Mountain Oysters" is exclusive to Oklahoma. I grew up here in California and heard my Mom and Grandfather talk about them all the time. The recipe I do have is from Grandpa. 
My other Grandfather who was a Swedish/Saami used to lament that he couldn't get Reindeer "oysters" in Los Angeles. He said only the men would eat the parts and women weren't allowed to even touch the part. He could find just about everything else. To my knowledge I don't think he ever tried beef "oysters." He would eat the marrow on fresh bread.  In my own research on reindeer cuisine I haven't found any referenced to Reindeer testicle,yet.
Aelina the Saami
 
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-----Original Message-----
From: "Terry Decker" <t.d.decker at att.net>
Date: Mon, 3 May 2010 07:49:29 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Mountain Oysters was Re:  Okra

Hmmm, I've only heard the term "mountain oysters" used in relation to cattle 
rather than hogs, although the term might easily be applied to any land 
mammal.  In Oklahoma, the term applied is calf fries or lamb fries for 
breaded and fried testicles.  Haven't heard of any hog fries yet, but 
industrial swine production is only about a decade old and is concentrated 
out in the Panhandle (last I checked).

Bear

----- Original Message ----- 

Okra has a distinct flavor (and yes a distinct texture whether raw, 
pickeled, boiled or fried). It is the ingriedent that turns a cajun/creole 
soup or stew into Gumbo. On a different note... the "mountain oysters" that 
are considered a delicacy for the "refined" pallet in the US that I haven't 
seen mentioned are horse testicles.(I always thought that "mountain oysters" 
reffered only to hog testicles only, just shows how regional language usage 
effects us.)
Lady Lie du Bosc

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