The fundraising idea may seem a little nuts, but Oakdale’s annual Testicle Festival is always a big hit. On Monday, volunteers with the town’s Rotary Club plan to fry up 400 pounds of the private parts of bulls and serve them to diners who pay $50 apiece for the sit-down meal.
The event, whose proceeds also benefit the Oakland Cowboy Museum, has drawn an average of 450 people and last year raised $28,000.
It’s common practice on cattle ranches for young male bovines to be castrated into steers, which after the initial loss, eventually makes them more docile and easier to handle. Fans of the delicacy, also referred to as “mountain oysters,” come from around the state.
According to Rotarians, everyone who buys a ticket is guaranteed to “have a ball.”
KFC has sent off a letter to the nation’s mayors, offering to patch their potholes for free. Well, the company will leave behind a stenciled brand on the patch informing people the road has been “Re-Freshed by KFC.”
“In honor of our “Fresh Tastes Best” campaign, we want to come and Re-”Fresh” your roads!” KFC president Roger Eaton says in the letter. “Every patched pothole comes with the Colonel’s very own stamp of approval.”
My wife makes a great bacon-wrapped meat loaf, and whenever she does, we make a big event of it and invite her whole family over to enjoy it. Maybe we can figure out how to get the mac and cheese into it, but I think I prefer mine on the side. Why mess with perfection?
I want to eat this. Right now. Instead of a birthday cake, I want one of these things.
Giant stacks of beef fried and coated with jack and colby cheeses, layered with bacon and eggs and sandwiched between two Meat Pizzas.
I think it could use some pickles. Thanks to Geeks Are Sexy for the tasty snack!
A story in the Sun Journal here talks about what great food raccoon meat is and that a single animal will feed a family of four.
He rolls into the parking lot of Leon’s Thriftway in an old maroon Impala with a trunk full of frozen meat.
Raccoon – the other dark meat.
In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen coon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something.
His loyal customers beam as they leave, thinking about the meal they’ll soon be eating. That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.
Raccoon, which made the first edition of “The Joy of Cooking” in 1931, is labor-intensive but well worth the time, aficionados say.
Raccoons go for $3 to $7 – each, not per pound – and will feed about five adults. Four, if they’re really hungry. Those who dine on coon meat sound the same refrain: It’s good eatin’.
Thanks to Threedonia, here is a miniature stadium built entirely from junk food. It has twinkies, chips, guacomole, salsa, nacho dip and much more, including a Bacon retaining wall to keep the snacks from tumbling onto the field.
The bacon wall is the most important part of the stadium, because it keeps the throngs of screaming fans, in this case chips, from falling on the field, in this case the guacamole and salsa. Insert tooth picks into the first row of twinkies, and then weave the bacon in and out of them, so that it forms a pliable wall.
I actually don’t like spicy hamburgers. I know Wendy’s has been making them for years now, and it is just not appealing to me. Anyone out there that likes this new burger, please leave a comment and tell us why.
Burger King has a new body spray out to make men smell like flame-broiled crispy beef- a scent that may be more likely to attract overweight hungry construction workers rather than attractive women. But whatever, nothing beats an eye-searing image of BK’s “The King” lying on a fur rug in front of a fireplace with that “come hither” look on his over-sized plastic face.
With Christmas right around the corner, you are probably looking for odd fun items to cram into your kid’s stocking this year. Out of ideas? You must be if you came here looking for one, but since you stopped by, why not try get your kid a Spread Head? This is a cartoonish face that oozes ketchup out its nose or pukes bright yellow mustard!
Just replace your regular mustard or ketchup bottle caps with a Spread Head to make lunch and dinnertime fun!
Shooting meat missiles at the fans in Philadelphia? But of course. America would expect nothing less. Click the video below to see the short documentary on how they built a cannon to shoot yummy snacks at the fans.
This belching montage by YouTube user AprilSuicide is set to the rockin’ sounds of the Christmas season. So dash through the snow, hook up the one horse you have to your open sleigh and jingle on down to click the video below.
Well, Thanksgiving is still a week away, but you should start shopping for your ingredients now. Don’t wait until the last minute or you won’t get the size or brand of turkey you want. And make sure you get your brining kit ready. A brined bird is so succulent and moist, you will never “just baste” a bird again. Alton Brown from the Food Network demonstrates a simple and effective brining process in the video below.
If you want to take a shortcut, you can buy a jar of brining spices. I got a good kit from World Market this past weekend. Williams and Sonoma stores carry it and many of the finer grocery stores carry a good brining kit too. Or you can make your own. The only key is to use a cup of salt and ice cold water to soak the turkey.
Here is a sample recipe:
1 cup salt
1/4 cup brown sugar
1 apple, cut into wedges
1 orange, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons icy cold water
1 thawed turkey with giblets and neck removed
Dissolve the salt and sugar into a gallon of boiling water. Let the water cool to room temperature, and add the rest of the items and the turkey into a clean 5 gallon bucket or ice cooler. If you have a brining bag, you can use that, but store the mixture somewhere cold, in a spill-proof container. Let the turkey brine for 24 hours.