Delicacy of the Wild West Lives on for Those So Bold (NY Times)
From The New York Times:
By PATRICIA LEIGH BROWN
Published: March 17, 2009
Of all the country’s gastronomic competitions, from “Top Chef” to pies at the county fair, perhaps none compare to the challenge facing the harried chefs assembled here in a parking lot for the 18th annual International Comstock Mountain Oyster Fry. Classically dipped in cornmeal and then fried, or artfully concealed in scrambled eggs, bordelaise sauce or sushi, these oysters were not of the Chesapeake or bluepoint variety but, rather, a cornerstone of Western ranching culture involving testicles from gelded lambs and calves.
http://www.nytimes.com/2009/03/18/us/18oyster.html?em
By PATRICIA LEIGH BROWN
Published: March 17, 2009
Of all the country’s gastronomic competitions, from “Top Chef” to pies at the county fair, perhaps none compare to the challenge facing the harried chefs assembled here in a parking lot for the 18th annual International Comstock Mountain Oyster Fry. Classically dipped in cornmeal and then fried, or artfully concealed in scrambled eggs, bordelaise sauce or sushi, these oysters were not of the Chesapeake or bluepoint variety but, rather, a cornerstone of Western ranching culture involving testicles from gelded lambs and calves.
http://www.nytimes.com/2009/03/18/us/18oyster.html?em
posted by eric model | 9:28 PM
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