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Cooking and Eating Animal Genitals


liuzhou

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Jennifer McLagan in her book "Odd Bits" has a few pages on kinds of, prep and cooking of testicles.

"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

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I've had my fair share, and while I admit I've never made it at home, I haven't had a testicle that I didn't like. 

 

That said, thus far I've only ever tried the testicles, but I'd be open to trying more.

 

...Good thing this is a cooking forum ;)

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