Anyone have the balls (pun intended) to try this?
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This quote scares me…
By the eighth hour, the sections of pizzle had softened considerably; the broth had turned a golden yellow hue.
I wouldn’t be scared to try it, but from the sound of it, it’s not worth the hassle.
Judging by the recipe it would taste about the same with or without the main ingredient.
Given the wide range of things that people do eat, if something generally isn’t eaten there’s
usually a very good reason for it, not just that they aren’t keen on which bit of the animal it is.
Might as well try it…why not?
What about balut?
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I have eaten beef pizzle before… not particularly good, but not bad… wouldn’t seek it out… but it wasn’t offensive…
Lamb testicles, sure. Balut, I’d likely give it a try. But nothing about the pizzle sounded worthwhile or appetizing. Some of the comments though were very funny.
Yes, it is awful…
But squid stomach is worse… some people don’t like Cod Melt, but I like it… Squid Stomach is right up there with Moth Chrysalis as the worst things I have put in my mouth… the latter being so bad I assumed I got a “bad” one, and did it again, same results…blech…
Japan, my local sushi chef gets it for his japanese clientele and will serve it to me sometimes… I cannot not eat it… so I go through a lot of beer and sake in the 5 mins it takes to eat and 8th of a cup of this stuff… they are “fermented” as well
It hurts to look at. NO!
Still waiting to try Pulled Panda, Roast Penguin and Giraffe Carpaccio???
One of regular customers raises cattle and has been complaining that fewer and fewer people want XL California pasture oysters.
Not to be critical of this guy, but the later you castrate, the lesser the probability is that the animal will ever grade prime. Though you don’t want to castrate too early either as that slows physical growth. Also, if you surgically castrate, (use a knife,) the later you do it, the greater the chance of blood-loss and infection.
(BTW, we use a burdizzo, which is bloodless and crushes the cord, then the body reabsorbs the testicle over the next few weeks. No blood, no infection, they feel a hard pinch for 20 seconds, then nothing.)
Pulled Panda??? I’m in!
I cooked pulled panda sliders for the Laura’s House benefit at Frank Murray’s a few weeks back. Last year I did penguin. It’s often overlooked, but cute animals taste good. We look at them and like them for their appearance, but underneath it all, they’re really just meat!
I am having a whole giraffe neck flown out next year by a culinary friend South Africa, to make giraffe carpaccio! 
I’ve been wondering when the meat menu was to be announced. Giraffe carpaccio is a HUGE hit in Sardinia!
We’re gonna need really long plates and tables.
Don’t boy coy.
You know it comes in three sections.
Chef Sang Yoon and I joke about writing an “impulse buy” book (those short reads at the counter in book stores) called “Holiday Entertaining with Endangered Species”. We figure the Greenpeace types would buy enough just to bitch about it later that it would pay for the first print run…
I’m looking forward to avoiding Hakarl on our upcoming trip to Iceland.