Quote:
Originally Posted by LizAEBN
I think the point here is that clearly, critter balls as part of a dining experience aren't a concern :P
I'm curious, tho, if buffalo has that same fluffy texture? Hmmm *ponders*
I reckon cooking method would have much to do with it. I mean, pan-fried would have a very different texture than steamed in situ, aye?
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Somehow I should've figured you wouldn't be the list bit skiddish of eating balls...
Now, I'm no expert, and they dont tell you on their website, but I'm pretty sure they do it the old cowboy way. Which means you first boil 'em a bit in a salt water and vinegar mixture typically. Then you bread 'em up and fry 'em.
At Buckhorn they are served split in half with a horse raddish dipping sauce.
I'd personally prefer a dab of hot sauce and/or a nice remoulade with my balls.