graham wrote:

"Victor Sack" wrote:

Lamb fries are on the menu at Cattlemen's Steakhouse in Forth Worth and
even though I'm not Mexican, I've eaten them there.... they were about
as bland as cotton wool.

Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.

I take it that you are referring to prarie oysters.

Yes, and also to Rocky Mountain oysters and quite a few other similar
euphemisms. In France, they are known as "rognons blancs" (literally,
"white kidneys") among other things...

Victor

Melba's Jammin' wrote in
:

In article uEb8g.144383$P01.73250@pd7tw3no,
"graham" wrote:

Steve Wertz wrote:

The only people who eats gonads in
Texas are the Mexicans. I have yet to see them on the menu


I take it that you are referring to prarie oysters.
G

Sometimes called swinging beef, too.



I wonder why?? ;-)


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

"Blair P. Houghton" wrote in
oups.com:


graham wrote:
Never had lamb's fry but pig's fry was a staple winter dish when I
was young. It was a mixture of pig's offal and we always had it on a
Tuesday because the butcher slaughtered on a Monday. About 15
cents-worth would feed a family of 4, casseroled with onions.

Oddly enough, I've never wondered what part of the pig was the
scrapple...

--Blair



What is 'scrapple'?


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article ,
LucasP wrote:
"Blair P. Houghton" wrote in
roups.com:
Oddly enough, I've never wondered what part of the pig
was the scrapple...

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

--
Tagon: "Where's your sense of adventure?" | Mike Van Pelt
Kevyn: "It died under mysterious circumstances. | mvp at calweb.com
My sense of self-preservation found the body, | KE6BVH
but assures me it has an airtight alibi." (schlockmercenary.com)

In article , (Mike Van Pelt) wrote:
In article ,
LucasP wrote:
"Blair P. Houghton" wrote in
groups.com:
Oddly enough, I've never wondered what part of the pig
was the scrapple...

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

But all shall be revealed. :-)
quoting from the URL listed below
Unless you live in the Middle Atlantic states, you may
have never had the dubious pleasure of breakfasting on
scrapple - a fried slice of pork-mush. [...]

The word, scrapple originates from "scrap" or "scrappy"
meaning made up of odds and ends for that's exactly what
it is - boiled, ground leftover pig scraps with cornmeal
and spices thrown in. Scrapple lovers think of it as food
for the gods. Anti-scrapplers consider it a culinary abomination.
/quoting

Read more of the gory details at:
http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

Couple of recipes based on it there too.

Cheers, Phred.

--
LID

In article , (Victor Sack) wrote:
graham wrote:

"Victor Sack" wrote:

Lamb fries are on the menu at Cattlemen's Steakhouse in Forth Worth and
even though I'm not Mexican, I've eaten them there.... they were about
as bland as cotton wool.

Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.

I take it that you are referring to prarie oysters.

Yes, and also to Rocky Mountain oysters and quite a few other similar
euphemisms. In France, they are known as "rognons blancs" (literally,
"white kidneys") among other things...

Are "Lamb fries" really different to "Lambs' fry"? Need a bloody good
eye for detail when ordering if so. :-)

Cheers, Phred.

--
LID

(Phred) wrote in
:

In article ,
(Mike Van Pelt) wrote:
In article ,
LucasP wrote:
"Blair P. Houghton" wrote in
egroups.com:
Oddly enough, I've never wondered what part of the pig
was the scrapple...

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

But all shall be revealed. :-)
quoting from the URL listed below
Unless you live in the Middle Atlantic states, you may
have never had the dubious pleasure of breakfasting on
scrapple - a fried slice of pork-mush. [...]

The word, scrapple originates from "scrap" or "scrappy"
meaning made up of odds and ends for that's exactly what
it is - boiled, ground leftover pig scraps with cornmeal
and spices thrown in. Scrapple lovers think of it as food
for the gods. Anti-scrapplers consider it a culinary abomination.
/quoting

Read more of the gory details at:
http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

Couple of recipes based on it there too.



Thanks for that. The modern recipe sounds sooooooooooooooooooooo much
better!!

That was, until I read this.........

"To serve: Thaw slices and dust with flour. Fry in either bacon grease
or lard until golden brown. Do not use a cooking spray. It will not
taste right and ruin the scrapple."

LOL!! Heart Attack City!!



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article ,
(Mike Van Pelt) wrote:

In article ,
LucasP wrote:
"Blair P. Houghton" wrote in
roups.com:
Oddly enough, I've never wondered what part of the pig
was the scrapple...

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

lol It's just corn meal mixed with stock and meat to make sort of a
polenta. :-)
Sliced, fried and served with butter and syrup.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote in news:Omelet-
:

In article ,
(Mike Van Pelt) wrote:

In article ,
LucasP wrote:
"Blair P. Houghton" wrote in
roups.com:
Oddly enough, I've never wondered what part of the pig
was the scrapple...

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

lol It's just corn meal mixed with stock and meat to make sort of a
polenta. :-)
Sliced, fried and served with butter and syrup.


Meat and *Maple* syrup??

BLECH!!

And yes, I know you have maple syrup on your bacon etc......

I use it on veges when I'm roasting them if I want really sweet, sticky
coating. Very rarely, I might add!!

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

"Victor Sack" wrote in message
. ..
graham wrote:

"Victor Sack" wrote:

Lamb fries are on the menu at Cattlemen's Steakhouse in Forth Worth and
even though I'm not Mexican, I've eaten them there.... they were about
as bland as cotton wool.

Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.

I take it that you are referring to prarie oysters.

Yes, and also to Rocky Mountain oysters and quite a few other similar
euphemisms. In France, they are known as "rognons blancs" (literally,
"white kidneys") among other things...

Victor
A bar/restaurant in Calgary holds a "Testicle Festival" every year serving
them in many, imaginative ways.
Graham

"Melba's Jammin'" wrote in message
...
In article uEb8g.144383$P01.73250@pd7tw3no,
"graham" wrote:

Steve Wertz wrote:

The only people who eats gonads in
Texas are the Mexicans. I have yet to see them on the menu


I take it that you are referring to prarie oysters.
G

Sometimes called swinging beef, too.

There's a woman in Alberta who knits special "gloves" to protect the balls
of prize bulls from the Canadian winters.
Graham

In article ,
(Victor Sack) wrote:

Steve Wertz wrote:

The only people who eats gonads in
Texas are the Mexicans. I have yet to see them on the menu
anywhere, but I do see them in the Mexican markets (and they're
not cheap either).

Lamb fries are on the menu at Cattlemen's Steakhouse in Forth Worth and
even though I'm not Mexican, I've eaten them there.... they were about
as bland as cotton wool.

Our own Dave Ross has put calf fries on the menu of his Ranchman's Cafe
in Ponder some time ago... they were not there yet on either of my two
visits.


Calf fries (the genteel term for balls) are also on the menu of Clark's
Outpost up in Tioga, east of Denton. Tioga strikes me as one seriously
white-bread town. We only went to Clark's Outpost once, just before we
moved to NC.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Phred" wrote in message
...

Read more of the gory details at:
http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

Couple of recipes based on it there too.


My dad fried scrapple for us in bacon grease he kept in a coffee tin -- the
grease was probably older than I was. It was still a tasty treat -- mainly
because I had no clue what it was I was gnoshing on...


--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com

OmManiPadmeOmelet wrote in news:Omelet-
:

What is 'scrapple'?

There Are Some Things Man Is Not Meant To Know.

lol It's just corn meal mixed with stock and meat to make sort of a
polenta. :-)
Sliced, fried and served with butter and syrup.


Not so fast!

Here's a scrapple recipe from the old days:

Scrapple
(Ponhaus)
--------

Have a small hog's head cut in half and have the eyes and brains removed.
Wash the head pieces and four hogs feet, scraping thoroughly with a
brush. Put in a large dutch oven, cover with cold water and bring to a
boil. Skim off the scum, cover the kettle and simmer for 2 to 3 hours or
until the meat falls easily off the bones. Remove the meat, chop it and
discard the bones. Skim the fat from the broth, return the meat to the
broth and bring to a boil. Add a generous 1/2 teaspoon sage, a pinch of
cayenne and salt and pepper to taste. Sift in enough corn meal to make a
soft mush (polenta), stirring constantly. Cook over low heat for one
hour, stirring frequently to prevent scortching. Taste for seasoning and
pour into baking pans rinsed with cold water (4" x 9" meatloaf pans to 2-
3 inches high). Refridgerate until the scrapple is cold and firm. Cut
into thin (approx. 1/3") slices and fry in butter or in bacon, ham or
sausage drippings until delicately brown.

Serve with eggs and toast.

Andy
Nods to Gourmet Cookbook, Volume I

Cindy Fuller wrote:
Calf fries (the genteel term for balls) are also on the menu of Clark's
Outpost up in Tioga, east of Denton. Tioga strikes me as one seriously
white-bread town. We only went to Clark's Outpost once, just before we
moved to NC.

I've been there. I went out to try the BBQ.

I saw calf fries on the menu and asked the waitress "are calf fries
what I think they are?" and she said "probably" and I said "I think
I'll just get the ribs.

Pretty good ribs, but Sonny Bryan's and Railhead were better, so it was
a fun trip, but not worth a redux.

Here in Phoenix, the Stockyards restaurant will serve calf fries. I
don't think Rustler's Rooste does. Probably a couple of other spots
might.

--Blair