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Yep, what are called calf fries, or mountain oysters among other things. A lot of people just can't deal with the thought, but on the ranch these are something to look forward to around cutting time.
There are just too many jokes to make and none of them have any tact. The process is pretty simple. The cutting is obviously already done. Then, you peel, slice and season. A little salt, pepper and garlic powder then...
into the cornmeal. Turn the heat on under some oil and get it up to around 350F. Drop these in and fry until just golden.
Done. Serve with french fries.
I'm curious about the responses I will be getting for this one. I know everyone has heard of these. I figured few people have ever seen the process, so I'm here to appease your curiosity.
ick bleck. i only learned the other day what rocky mountain oysters were - bleghhhh! but i have never tried them so i shouldn't cut them down. oh but ick. bleck. bleghhhhh!
ReplyDeleteyour friend,
kymber
kymber, my darling, somehow I knew this would be your response. Hehe. Thanks for commenting.
DeleteLOL, I've had "mountain oysters" more than once... :-) Some people, however, just don't 'enjoy' them...
ReplyDeleteFunny thing about them, NFO, There seems to be no middle ground with people's open-ness in trying them. Most that do like them, I've noticed. I know my youngest loved them, lol.
DeleteI love them. Had my first batch in a bar in San Francisco way back in the 70's and have loved them to this day. Sheep oysters are exceptional.
ReplyDeleteI haven't had those. That reminds me of the scene in "Funny Farm" when Chevy Chase was eating the lamb fries. "Now there's a man who knows when he's got something good in his mouth." Makes me laugh just thinking about it.
DeleteYUM!!! I love em! With some dippin sauce, and it's eatin time. Throw in some fried okra with them oysters. And do some corn on the cob.
ReplyDeleteYou're right, Flier. I upped it with a dusting of a good seasoning mix on top. Good stuff.
DeleteAlways willing to try most anything once. Never been anywhere that served Rocky Mountain Oysters, yet, though. I hear they're tasty! Oh, just watch out for the smaller ones....sometimes the bull wins, ya know.
ReplyDeleteHehe, you're right Rabid. I have a story about my cousin being about done in by a billy goat once. Sometimes they turn the tables.
DeleteThey are pretty good. You should try them if you ever get the opportunity.
Well...
ReplyDeleteSometimes you feel like a nut.
Heh. Oh, That Guy. One day you will be down when my uncle brings them. I know you're adamantly against them, but you just have to try them at least once. :)
DeleteI ain't insecure! They'd go to waste otherwise! I wanna try some, and probably will soon!
ReplyDeleteYou should, Weer'd. If you're willing to try, they're an interesting dish. Word of caution, though. I have been told that if you eat a whole lot they will kind of mess with you.
DeleteHonestly, they look a lot more edible than "non mountain oysters".
ReplyDeleteI'd agree with that, Brigid. Then again, I'm a big fan of those kind of oysters as well. I had some of the best raw oysters I've ever had in Florida a couple of months ago. Mrs. 45er even tried some (had to promise they were good) and she ended up eating a few of them. Thanks for stopping by.
DeleteI've always found them to be too chewy. I'll have a few, but interest quickly turns to disinterest.
ReplyDeleteThanks for commenting, GBBL. Hmmm, interesting. It sounds like they may not have been peeled. The trick is to freeze them, score the outside and peel and slice before they thaw. What is left has a consistency much like liver. I'd bet the outside was left on.
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