Does anyone have the recipe for testicle stew?
I lost the recipe and it was always a hit at
parties. Any help will be appreciated.


--
JL

NOT Joseph Littleshoes wrote:

That ain't JL. Forged post.

What's with all the attacks on this group lately?

OBFood: Making Rose Levy Beranbaum's "Puddle cake". Basically
a big nut brownie with "puddles" of ganache throughout.

--
Reg

"Reg" > wrote in message
et...
> NOT Joseph Littleshoes wrote:
>
> That ain't JL. Forged post.
>
> What's with all the attacks on this group lately?
>
> OBFood: Making Rose Levy Beranbaum's "Puddle cake". Basically
> a big nut brownie with "puddles" of ganache throughout.

That sounds lovely. Recipe perhaps? I am in the process of making cold oven
pound cake to follow our roast for dinner.

Cindi
>
> --
> Reg
>

http://www.recipezaar.com/28386
"Joseph Littleshoes" > wrote in message
oups.com...
> Does anyone have the recipe for testicle stew?
> I lost the recipe and it was always a hit at
> parties. Any help will be appreciated.
>
>
> --
> JL
>

In article >,
Reg > wrote:

> NOT Joseph Littleshoes wrote:
>
> That ain't JL. Forged post.
>
> What's with all the attacks on this group lately?
>
> OBFood: Making Rose Levy Beranbaum's "Puddle cake". Basically
> a big nut brownie with "puddles" of ganache throughout.

From The Cake Bible?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On 2 Feb 2007 14:20:15 -0800, "Joseph Littleshoes"
> wrote:

>Does anyone have the recipe for testicle stew?

Hannibel.....I believe you are in the wrong forum. Take your
trolling to alt.bodyparts.cooking

Cindi - HappyMamatoThree wrote:

> That sounds lovely. Recipe perhaps? I am in the process of making cold oven
> pound cake to follow our roast for dinner.

Here are my rather abbreviated notes. Hopefully it's clear
enough. Let me know if it's not.

In today's version I also added 1 C white chocolate chips.

Chocolate Brownie Puddle Cake
(Brownie with ganache puddles)
From "Pie and Pastry Bible"

Cake:

1 C toasted pecans
14 T butter
3 oz bittersweet chocolate
1/2 C + 2 t cocoa powder
1 C + 3 T sugar
3 eggs
2 t vanilla extract
3 oz cream cheese
1/2 C AP flour
pinch salt

Ganache:

2 oz bittersweet chocolate
1/3 C heavy cream

Can use a 9 1/2 inch tart pan or an 8x8 inch
brownie pan.

Preheat oven to 325 F

Melt the chocolate and butter, then mix in the cocoa and
the sugar. Beat in the eggs and vanilla. Add the cream cheese,
beating until only small bits remain. Add the salt and flour
and mix just until the flour is moistened. Add the nuts.

Fill pan and bake until set, about 30-35 minutes. A toothpick
inserted one inch from the border should come out clean.

Before it cools completely, use the handle of a wooden spoon
to make holes in the cake at roughly 1 inch intervals.

Using a squeeze bottle, fill each hole in the cake with
ganache. You might want to let it settle a bit then top
them off again.

--
Reg

Melba's Jammin' wrote:

> In article >,
> Reg > wrote:
>
>>OBFood: Making Rose Levy Beranbaum's "Puddle cake". Basically
>>a big nut brownie with "puddles" of ganache throughout.
>
>
> From The Cake Bible?

Close. Pie and Pastry Bible.

--
Reg

"Reg" > wrote in message
et...
> Cindi - HappyMamatoThree wrote:
>
>> That sounds lovely. Recipe perhaps? I am in the process of making cold
>> oven pound cake to follow our roast for dinner.
>
> Here are my rather abbreviated notes. Hopefully it's clear
> enough. Let me know if it's not.

Excellent Thank You! Next Thursday is The Littlest Prince's 7th birthday. I
think I will make this for the "adults" along with his birthday cupcakes.

Cindi

>
> In today's version I also added 1 C white chocolate chips.
>
> Chocolate Brownie Puddle Cake
> (Brownie with ganache puddles)
> From "Pie and Pastry Bible"
>
> Cake:
>
> 1 C toasted pecans
> 14 T butter
> 3 oz bittersweet chocolate
> 1/2 C + 2 t cocoa powder
> 1 C + 3 T sugar
> 3 eggs
> 2 t vanilla extract
> 3 oz cream cheese
> 1/2 C AP flour
> pinch salt
>
> Ganache:
>
> 2 oz bittersweet chocolate
> 1/3 C heavy cream
>
> Can use a 9 1/2 inch tart pan or an 8x8 inch
> brownie pan.
>
> Preheat oven to 325 F
>
> Melt the chocolate and butter, then mix in the cocoa and
> the sugar. Beat in the eggs and vanilla. Add the cream cheese,
> beating until only small bits remain. Add the salt and flour
> and mix just until the flour is moistened. Add the nuts.
>
> Fill pan and bake until set, about 30-35 minutes. A toothpick
> inserted one inch from the border should come out clean.
>
> Before it cools completely, use the handle of a wooden spoon
> to make holes in the cake at roughly 1 inch intervals.
>
> Using a squeeze bottle, fill each hole in the cake with
> ganache. You might want to let it settle a bit then top
> them off again.
>
> --
> Reg
>

On Feb 2, 2:20 pm, "Joseph Littleshoes" > wrote:
> Does anyone have the recipe for testicle stew?
> I lost the recipe and it was always a hit at
> parties. Any help will be appreciated.
>
> --
> JL

Ask and you shall receive... VBEG

http://www.funlinked.com/testicle/recipe.html#goat

Goat Testicle Stew
8 - 10 pairs of goat testicles
Salt water.
1 large chopped onion
Several chili peppers
Celery
Potatoes, butter & milk for mashed potatoes

Boil the testicles in natural sal****er. Throw onions, chili peppers
and celery in the in the pot.
Let it boil for approximately 1 1/2 hours.
Serve with mashed potatoes.



--------------------------------------------------------------------------------

Oy! it appears i am going "over the edge" and "freaking out" over a
intellectual beating i took in "another group" and my poor
disguise is just an attempt to hide my shame.
--
JL


Shadowdog wrote:
> On Feb 2, 2:20 pm, "Joseph Littleshoes" > wrote:
>
>>Does anyone have the recipe for testicle stew?
>>I lost the recipe and it was always a hit at
>>parties. Any help will be appreciated.
>>
>>--
>>JL
>
>
> Ask and you shall receive... VBEG
>
> http://www.funlinked.com/testicle/recipe.html#goat
>
> Goat Testicle Stew
> 8 - 10 pairs of goat testicles
> Salt water.
> 1 large chopped onion
> Several chili peppers
> Celery
> Potatoes, butter & milk for mashed potatoes
>
> Boil the testicles in natural sal****er. Throw onions, chili peppers
> and celery in the in the pot.
> Let it boil for approximately 1 1/2 hours.
> Serve with mashed potatoes.
>
>
>
> --------------------------------------------------------------------------------
>

Ward Abbott wrote:
> On 2 Feb 2007 14:20:15 -0800, "Joseph Littleshoes"
> > wrote:
>
>> Does anyone have the recipe for testicle stew?
>
> Hannibel.....I believe you are in the wrong forum. Take your
> trolling to alt.bodyparts.cooking

That's *not* JL. Just another forged post.

Jill

On Sat, 03 Feb 2007 02:21:02 GMT, Reg > wrote:

>Cindi - HappyMamatoThree wrote:
>
>> That sounds lovely. Recipe perhaps? I am in the process of making cold oven
>> pound cake to follow our roast for dinner.
>
>Here are my rather abbreviated notes. Hopefully it's clear
>enough. Let me know if it's not.
>
>In today's version I also added 1 C white chocolate chips.
>
>Chocolate Brownie Puddle Cake
>(Brownie with ganache puddles)
> From "Pie and Pastry Bible"

Oh my, doesn't this sound fabulous? Does it work to make it a day in
advance? I'd love to make this one evening, and bring it to work the
following day.

Thanks for the recipe, Reg!

TammyM

TammyM wrote:

> Oh my, doesn't this sound fabulous? Does it work to make it a day in
> advance? I'd love to make this one evening, and bring it to work the
> following day.
>
> Thanks for the recipe, Reg!

The day before works well. If you're bringing it somewhere I'd
make one small change. Instead of using a round tart pan I'd
use an 8x8 and cut them into squares. The ganache actually
helps it hold together.

They must love you at work.

--
Reg

In article .com>,
"Joseph Littleshoes" > wrote:

> Does anyone have the recipe for testicle stew?
> I lost the recipe and it was always a hit at
> parties. Any help will be appreciated.
>
>
> --
> JL

Never heard of stewing them...

Around here they serve them breaded and deep fried.
They are good that way.

aka "calf fries".
--
Peace, Om

Remove _ to validate e-mails.

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

On Sat, 03 Feb 2007 09:51:48 -0800, Reg > wrote:

>TammyM wrote:
>
>> Oh my, doesn't this sound fabulous? Does it work to make it a day in
>> advance? I'd love to make this one evening, and bring it to work the
>> following day.
>>
>> Thanks for the recipe, Reg!
>
>The day before works well. If you're bringing it somewhere I'd
>make one small change. Instead of using a round tart pan I'd
>use an 8x8 and cut them into squares. The ganache actually
>helps it hold together.

Ooooo, excellent. I think I'll make two.

>They must love you at work.

LOL! Yes, they appreciate my efforts :-) There's one guy with whom
I work who still marvels that I make baklava. I've tried and tried to
explain to him that it isn't hard, just a bit time-consuming, but he
refuses to believe me. I gave up and now just accept that they think
I'm a culinary goddess. :-) Who am I to correct them? <G> And I
like treating them to good stuff anyway. I work for the Uni, we get
modest raises when we get them at all and (I've even taken a mandatory
pay-cut once, years ago!), we don't get "bonus" checks, or stock
options, etc. So as a manager, I always treat them with kindness and
the respect they deserve, and I try to spoil them with food and
occasional gifts when I can afford it. My staff are GREAT and I want
to show them that I appreciate their efforts too.

TammyM

TammyM wrote:

> LOL! Yes, they appreciate my efforts :-) There's one guy with whom
> I work who still marvels that I make baklava. I've tried and tried to
> explain to him that it isn't hard, just a bit time-consuming, but he
> refuses to believe me. I gave up and now just accept that they think
> I'm a culinary goddess. :-) Who am I to correct them? <G> And I
> like treating them to good stuff anyway. I work for the Uni, we get
> modest raises when we get them at all and (I've even taken a mandatory
> pay-cut once, years ago!), we don't get "bonus" checks, or stock
> options, etc. So as a manager, I always treat them with kindness and
> the respect they deserve, and I try to spoil them with food and
> occasional gifts when I can afford it. My staff are GREAT and I want
> to show them that I appreciate their efforts too.

Homemade baklava for the office? Man, you're amazing. No wonder
they love you.

Fresh baklava is a great group dessert. Very much overlooked,
I think because the stale, packaged, store bought stuff has given
it a bad name. I'll take it over the standard cake and cookies
offering any day.

It's very "dense" in terms of the experience. Like a really
rich slice of chocolate cake, a little goes a long way. The
way I make it, layered pretty high, a 9x13 inch baking dish
will serve 20+ easily.

--
Reg

In article >,
TammyM > wrote:
>On Sat, 03 Feb 2007 02:21:02 GMT, Reg > wrote:
>
>>Cindi - HappyMamatoThree wrote:
>>
>>> That sounds lovely. Recipe perhaps? I am in the process of making cold oven
>>> pound cake to follow our roast for dinner.
>>
>>Here are my rather abbreviated notes. Hopefully it's clear
>>enough. Let me know if it's not.
>>
>>In today's version I also added 1 C white chocolate chips.
>>
>>Chocolate Brownie Puddle Cake
>>(Brownie with ganache puddles)
>> From "Pie and Pastry Bible"
>
>Oh my, doesn't this sound fabulous? Does it work to make it a day in
>advance? I'd love to make this one evening, and bring it to work the
>following day.
>
>Thanks for the recipe, Reg!

I've made it, it's very very very good. It should keep well to the
following day, esp. if you wrap it (all that lovely chocolate and cream
and butter to keep it moise). Overnight in the fridge will help the
puddles set up. I don't think there will be any left to worry about the
day after .

La Rose suggests a caramel puddle variant, which sounds fab as well (I
haven't made that).

Charlotte
--

Charlotte L. Blackmer wrote:

> I've made it, it's very very very good. It should keep well to the
> following day, esp. if you wrap it (all that lovely chocolate and cream
> and butter to keep it moise). Overnight in the fridge will help the
> puddles set up. I don't think there will be any left to worry about the
> day after .
>
> La Rose suggests a caramel puddle variant, which sounds fab as well (I
> haven't made that).

If I'm using pecans, I add some maple flavor to the caramel. Killer.

--
Reg