Thursday, 24 September 2009

  • Would You Eat ... Rocky Mountain Oysters?


    I vaguely recall learning in grade school that the Indians who first inhabited the American west would nobly use every part of the buffalo they hunted.

    As a a creature of grocery stores and microwaved dinners, I was never so responsible. But I have gotten a little bit closer to that standard than most by way of one infamous heartland delicacy: the Rocky Mountain oyster.

    A good lot of you probably know what that is. For those who don't, I won't euphemize: a Rocky Mountain oyster is the testicle of a castrated bison or bull, carefully peeled, typically pounded, breaded, seasoned and deep-fried until crispy. Dipping sauce is optional.

    To the vast majority of all people, that might sound strange, crude, revolting, even unnatural. Yet for those of us who grew up where the skies are not cloudy and such, it's hardly uncommon. You can't find Rocky Mountain oysters absolutely everywhere in the mountain west, but it's not unusual to see them on the menus of rural cafes, in the frozen foods aisle of many grocery stores and even at the concession stands at Denver's Coors Field.

    And I have to say, they ain't so bad. It takes a bit of suppression to get over the thought of it, but ultimately the oysters taste not unlike a basket of chicken strips. The seasoning and preparation is what makes it; the testicle is just the vehicle.

    So. Do have the cojones to try this down-home delight?


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