Comments on: Balls http://blog.ruhlman.com/2006/10/balls.html Translating the Chef's Craft for Every Kitchen Tue, 16 Mar 2010 14:07:39 +0000 hourly 1 By: Ungman http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52013 Ungman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52013 I'll ask my wife what she did with mine. I’ll ask my wife what she did with mine.

]]> By: Ed http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52014 Ed Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52014 Look for a mexican or argentinean creadillas recipe, which generally end up grilling them. Look for a mexican or argentinean creadillas recipe, which generally end up grilling them.

]]> By: Steve Dunham http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52015 Steve Dunham Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52015 A San Francisco chef, Chris Consentino, is big on offal and may have some suggestions. His Offal-themed blog can be found at http://offalgood.com/ (gotta love the picture in the page header). A San Francisco chef, Chris Consentino, is big on offal and may have some suggestions. His Offal-themed blog can be found at http://offalgood.com/ (gotta love the picture in the page header).

]]> By: braingirl http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52016 braingirl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52016 I knew my family was worried about me up here with all these Yankees, and now I know why! Hoo-wee, you northern boys don't know how to make real-deal calf fries?! It's as easy as breading them in a southern style beer batter and cooking them in hot oil, but if you must use a recipe, I recommend Calf Fries w/ Cracked Pepper Gravy (made with Shiner Bock, natch) from Grady Spears' A Cowbow in the Kitchen (his Riata cookbook.) Good luck! I knew my family was worried about me up here with all these Yankees, and now I know why! Hoo-wee, you northern boys don’t know how to make real-deal calf fries?!

It’s as easy as breading them in a southern style beer batter and cooking them in hot oil, but if you must use a recipe, I recommend Calf Fries w/ Cracked Pepper Gravy (made with Shiner Bock, natch) from Grady Spears’ A Cowbow in the Kitchen (his Riata cookbook.)

Good luck!

]]> By: braingirl http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52017 braingirl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52017 And to answer the original question, I've never heard of anything else done with them besides the big outdoor calf frys we have out in cattle country. And to answer the original question, I’ve never heard of anything else done with them besides the big outdoor calf frys we have out in cattle country.

]]> By: ruhlman http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52018 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52018 my friend marlies, a fraulein transplanted to oklahoma and a genuine lover of the nasty bits, wrote to me: Have I cooked balls???????? Is the pope a catholic? or a kraut? My son Scott was a fanatical lamb fries eater, and not just breaded and deep-fried the way folks hereabouts attack them, but braised in butter with lots of garlic, onions and mushrooms and a shot of sherry. Almost like I usually cook sweetbreads. my friend marlies, a fraulein transplanted to oklahoma and a genuine lover of the nasty bits, wrote to me:

Have I cooked balls???????? Is the pope a catholic? or a kraut? My son Scott was a fanatical lamb fries eater, and not just breaded and deep-fried the way folks hereabouts attack them, but braised in butter with lots of garlic, onions and mushrooms and a shot of sherry. Almost like I usually cook sweetbreads.

]]> By: Skawt http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52019 Skawt Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52019 You haven't treated your balls properly until you give them a good whack with one of these: http://static.zoovy.com/img/overstockedkitchen/-/update_international/meattenderizer_update_mt_al_0430 You haven’t treated your balls properly until you give them a good whack with one of these:

http://static.zoovy.com/img/overstockedkitchen/-/update_international/meattenderizer_update_mt_al_0430

]]> By: TommyTwoShoes http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52020 TommyTwoShoes Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52020 Michael-- All joking aside, I found a recipe for balls "tartar" among my grandpa's extensive recipe clippings file (he was born, raised and died in Appalachia, where I guess they know balls...)Here's the recipe, enjoy: 1 cup ball meat 1 cup dried apricots 1 cup flaked coconut 3/4 cup chopped nuts 1 teaspoon grate lemon rind 1 tbls lemon juice 1 tbls orange juice Confectioners sugar Heat apricots in the top of a double boiler over boiling water for 10 minutes. Put ball meat, apricots, coconut and nuts through food grinder, using fine blade. Knead ground mixture with lemon rind, lemon and orange juice. Add confectioners sugar to firm. Form into small balls and roll into confectioners sugar. Allow to dry at room temperature for at least 4 hours. Michael–
All joking aside, I found a recipe for balls “tartar” among my grandpa’s extensive recipe clippings file (he was born, raised and died in Appalachia, where I guess they know balls…)Here’s the recipe, enjoy:

1 cup ball meat
1 cup dried apricots
1 cup flaked coconut
3/4 cup chopped nuts
1 teaspoon grate lemon rind
1 tbls lemon juice
1 tbls orange juice
Confectioners sugar

Heat apricots in the top of a double boiler over boiling water for 10 minutes. Put ball meat, apricots, coconut and nuts through food grinder, using fine blade.
Knead ground mixture with lemon rind, lemon and orange juice. Add confectioners sugar to firm.

Form into small balls and roll into confectioners sugar.

Allow to dry at room temperature for at least 4 hours.

]]> By: Smari http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52021 Smari Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52021 I just watched Hugh Fearnley-Whittinstall fry up fresh testicles on his TV show. He denotes half a page on the subject with a recipe in The River Cottage Meat Book (Pg. 191). He mentions that they are still considered a delicacy in Spain. Merle Ellis has a recipe for Rocky Mountain Oysters in The Great American Meat Book (Pg. 272). Charcuterie & French Pork Cookery by Jane Grigson has 2 recipes for Animelles (testicles) and a short write up (Pg 307). And of course Larousse Gastronomique has a recipe for animelles a la crème & fried animelles (Pg. 24). I could fax you any of these pages if you’re interested. Let us know how you end up cooking these and what the results are like. BTW, I’m happy to see that you’ve joined the blogging world. I just watched Hugh Fearnley-Whittinstall fry up fresh testicles on his TV show. He denotes half a page on the subject with a recipe in The River Cottage Meat Book (Pg. 191). He mentions that they are still considered a delicacy in Spain.

Merle Ellis has a recipe for Rocky Mountain Oysters in The Great American Meat Book (Pg. 272).

Charcuterie & French Pork Cookery by Jane Grigson has 2 recipes for Animelles (testicles) and a short write up (Pg 307).

And of course Larousse Gastronomique has a recipe for animelles a la crème & fried animelles (Pg. 24).

I could fax you any of these pages if you’re interested. Let us know how you end up cooking these and what the results are like.

BTW, I’m happy to see that you’ve joined the blogging world.

]]> By: Tags http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52022 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52022 Results for search for "animelles" on Borders/Amazon (Smari beat me to LaRousse) http://www.amazon.com/s/ref=nb_ss_bgi/104-5947426-9527141?url=search-alias%3Dstripbooks&field-keywords=animelles&Go.x=0&Go.y=0&Go=Go Results for search for “animelles” on Borders/Amazon (Smari beat me to LaRousse)

http://www.amazon.com/s/ref=nb_ss_bgi/104-5947426-9527141?url=search-alias%3Dstripbooks&field-keywords=animelles&Go.x=0&Go.y=0&Go=Go

]]> By: H.Alexander Talbot http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52023 H.Alexander Talbot Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52023 Soak in milk for two days. Pat dry. Dredge in cornstarch, and deep fry. Serve with sauce ravigote. Forget to tell your friends they are not fried oysters. Works well with duck testicles as well, though actually duck testi (I think that is the plural) truly resemble miniature boudin blanc. Soak in milk for two days. Pat dry. Dredge in cornstarch, and deep fry. Serve with sauce ravigote. Forget to tell your friends they are not fried oysters. Works well with duck testicles as well, though actually duck testi (I think that is the plural) truly resemble miniature boudin blanc.

]]> By: Kim Adams http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52024 Kim Adams Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52024 Some of these might be worthy: http://www.funlinked.com/testicle/recipe.html Some of these might be worthy:
http://www.funlinked.com/testicle/recipe.html

]]> By: Claudia http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52025 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52025 Hmmmm . . . I'm out of my league on this ingredient, but it looks like you can apply the Batali treatment to balls as easily as brains. (Yes, I've left myself wide open on that last one . . .) http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14166,00.html?rsrc=search http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12308,00.html?rsrc=search http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14265,00.html?rsrc=search Hmmmm . . . I’m out of my league on this ingredient, but it looks like you can apply the Batali treatment to balls as easily as brains. (Yes, I’ve left myself wide open on that last one . . .)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14166,00.html?rsrc=search

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12308,00.html?rsrc=search

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14265,00.html?rsrc=search

]]> By: IanKnauer http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52026 IanKnauer Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52026 We did one a few years ago at Gourmet (recipe link below). Not every cook here likes everything that passes through the test kitchens, but we all agreed, this went down really easily. http://www.epicurious.com/recipes/recipe_views/views/104999 We did one a few years ago at Gourmet (recipe link below).
Not every cook here likes everything that passes through the test kitchens, but we all agreed, this went down really easily.

http://www.epicurious.com/recipes/recipe_views/views/104999

]]> By: dk http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52027 dk Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52027 Richard Olney? Richard Olney?

]]> By: Podchef http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52028 Podchef Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52028 Simplest is always best. Lightly brown a knob of butter in a pan. Fry some fresh sage leaves in the butter. Toast some sourdough bread. Split the calves nads in half and saute briefly--the fresher the better, preferably cooked in a pan on the other side of the fence from the steers or in the barn for lunch--by now the butter is nut (no pun intended) brown. Pour the sage, nads, and butter over the toast. Enjoy with a glass of cider or ale. Many farmer and vet used to splash out every spring on this sort of fare. The trouble is these days with elastic banding, calves and lambs are rarely surgically neutered and so the loss of a culinary resource. Simplest is always best.

Lightly brown a knob of butter in a pan. Fry some fresh sage leaves in the butter. Toast some sourdough bread. Split the calves nads in half and saute briefly–the fresher the better, preferably cooked in a pan on the other side of the fence from the steers or in the barn for lunch–by now the butter is nut (no pun intended) brown. Pour the sage, nads, and butter over the toast. Enjoy with a glass of cider or ale.

Many farmer and vet used to splash out every spring on this sort of fare. The trouble is these days with elastic banding, calves and lambs are rarely surgically neutered and so the loss of a culinary resource.

]]> By: BobdG http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52029 BobdG Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52029 Ask Gary Allen, he will know. Ask Gary Allen, he will know.

]]> By: veron http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52030 veron Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52030 There is a delicacy back in the Philippines called Soup #5 which makes use of the balls. It's suppose to be an aphrodisiac. There is a delicacy back in the Philippines called Soup #5 which makes use of the balls. It’s suppose to be an aphrodisiac.

]]> By: df http://blog.ruhlman.com/2006/10/balls.html/comment-page-1#comment-52031 df Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2006/10/balls.html#comment-52031 i love duck fries on a frisee salad with a soft-poached egg. although, on special occasions us cooks get the "everythang" burger (hot link, cheese and bacon) and put a fried duck ball in it. yum. i love duck fries on a frisee salad with a soft-poached egg. although, on special occasions us cooks get the “everythang” burger (hot link, cheese and bacon) and put a fried duck ball in it. yum.

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