Marks Daily Apple

1. 

   NorthernMonkeyGirl
   Member

   So.
   I was intrigued enough to...erm... save a pair from the vet's visit ;)

   But now they're sat in the kitchen looking at me.

   Now what??

   Any recommended recipes...?

   And how long can I avoid them before they'd go off and need throwing out?

   Hahahaha :D

   Posted 2 weeks ago #
2. 

   lil_earthmomma
   Member

   You need to eat those suckers as soon as possible! ;) I grew up cattle ranching, and had my fair share of prairie oyster offers. (*shudder*) I'm brave enough now though.

   Here's my Auntie Gwens recipe for prairie oysters:

   SERVES 12 - 14

   oysters from last branding
   1 cup buttermilk
   1/2 cup fine breadcrumbs
   1/2 cup poultry seasoning
   1/2 tsp garlic powder
   salt and pepper to taste
   1/2 cup butter
   green salsa
   sour cream
   chives, chopped

   Double skin prairie oysters. Soak in milk. Combine bread-crumbs, poultry seasoning, garlic, salt and pepper. Roll oysters in crumb mixture. Fry in butter until golden. Serve hot with green salsa or sour cream and chives.

   (I would just ditch the breadcrumbs for almond flour/meal.)

   She says (I called her to ask) that you can also deep fry them, and they will float to the surface when ready.

   Enjoy! ;)

   Posted 2 weeks ago #
3. 

   NorthernMonkeyGirl
   Member

   OK - by "double skin" what does the final layer look like? I should probably do that now, presuming it's always necessary?

   I'm short on ingredients but I could improvise a little :)

   Thank you for calling your Auntie Gwen too :D

   Keep ideas coming, they're fresh from this afternoon!

   Posted 2 weeks ago #
4. 

   chocolatechip69
   Member

   NM, you're too brave;)

   Posted 2 weeks ago #
5. 

   NorthernMonkeyGirl
   Member

   Right...

   Skinning must have a knack, 'cos I don't have it! No pun intended ;) Made a right mess of second one.

   The survivor was dipped in milk then rolled in plain-evil-wheat flour plus garlic powder, salt, pepper. Then fried in a lot of butter.

   Ignoring the possibly burned butter, and intrusion of wheat, the texture was very tender and initial flavour ok - not really of anything.
   But there was, shall we say a certain aftertaste?
   Perhaps not cooked long enough? Too high / low a heat?

   I only nibbled!
   I think I'd try one cooked by someone with a clue lol.
   And the vet is booked again in a few weeks......

   Posted 2 weeks ago #
6. 

   kuno1chi
   Member

   @NM: Might I delicately inquire as to whose they were?
   Did you take a bull to the vet?

   I'm almost, but not quite afraid to ask ;-)

   Posted 2 weeks ago #
7. 

   NorthernMonkeyGirl
   Member

   Hehe, I work for a charity on a farm, we brought in some young beef animals that were too old for the "normal" method, so had to have the poor vet out for two hours solid!

   I'm trying to think of ways to convince them that there IS a market for solely grass-fed beef, but that is a long term project....

   Posted 2 weeks ago #
8. 

   Kebekgirl
   Member

   That's quite b@llsy!

   Posted 2 weeks ago #
9. 

   lil_earthmomma
   Member

   No prob NM! My Auntie was really happy to hear from me and got quite a chuckle when I asked her for a prairie oyster recipe!!! lol

   I think they are tough to "skin" it's actually a layer of tough muscle that you are removing.

   The aftertaste may be because they were from older bulls, not young ones? This is purely conjecture though, as I've never tried them!

   Posted 2 weeks ago #
10. 

    maba
    Member

    My lightbulb just went on. I didn't quite follow the above comments until I googled and found out that these were not oysters after all!

    Posted 2 weeks ago #
11. 

    NorthernMonkeyGirl
    Member

    Yeah I guess it's possible, by older I mean weaning age as opposed to "newborn"... you should try them, I think your Auntie's recipe would work really well, done properly!

    Posted 2 weeks ago #
12. 

    NorthernMonkeyGirl
    Member

    Lol maba :D

    Be careful what you Google....!!

    Posted 2 weeks ago #
13. 

    dragonmamma
    Member

    Bleah....I like to think I'm a fairly adventurous eater, but the idea of chewing on bull testicles just doesn't appeal to me. I'd have to be on a desert island and starving.

    Posted 2 weeks ago #
14. 

    lil_earthmomma
    Member

    I will definitely be trying them this year at branding. In fact I'll probably slip away and join my Auntie in the kitchen to get the inside scoop.

    Posted 2 weeks ago #
15. 

    NorthernMonkeyGirl
    Member

    Do a youtube video - I had a look for help and couldn't find anything :(

    Posted 2 weeks ago #
16. 

    lil_earthmomma
    Member

    Good idea, if she's willing I will for sure!

    Posted 2 weeks ago #
17. 

    OnTheBayou
    Member

    Smash them with a hammer, Standard Operating Procedure, and take out your frustrations about men.

    Very cathartic.

    Posted 2 weeks ago #
18. 

    Raphael S.
    Member

    ..is that balls?

    Posted 2 weeks ago #
19. 

    NorthernMonkeyGirl
    Member

    The hammer is overkill, it was fun enough watching the 2 guys helping the (male) vet, hehe.
    Wasn't laughing at the poor calves though, bless them...

    Posted 2 weeks ago #
20. 

    OnTheBayou
    Member

    About the hammering, I read once that's how they flatten them (ouch, it's painful to write that!) before cooking. That may be wrong, I have no idea.

    Posted 1 week ago #
21. 

    NorthernMonkeyGirl
    Member

    Without being too gross (!!) I can only imagine that would...erm...pop them? :/

    We'll wait for the experts I think! :D

    Posted 1 week ago #
22. 

    twa2w
    Member

    Rocky mountain oysters are meant to be eaten fresh, warm and raw. They just slither down like , well, like oysters. :-)

    Posted 1 week ago #

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