Dubbings - recipes?

[Poultriary]

So, I'm breeding American Game Bantams for show, so I need to dub the males.

So, why waste it (reminds me of a joke about a pig with a peg leg, stop me if you've heard this one . . . )

Anyhow, I have heard there are a couple of Spanish recipe - supposedly consumed to to improve one's virility (righhhhht), but I was unsuccessful in finding any via a couple of well known search engines.

So, anyone have a recipes for combs, or is this too gross?

 

[BettyR]

I'm sorry but I'm afraid that's a little too exotic for my taste, I've seen stuff like that on Chopped.

I'd Google for a recipe and see what I came up with.

 

[missnu01]

Seems too chewy and strange...Perhaps deep fried...? Still sounds gross...and anything usually tastes good wrapped in breading and then fried...but I'm not sure.

 

[donrae]

Again,

Thank you Lord I've never been so hungry I've had to eat chicken combs. Or any animal's testicles.


Amen.

 

[redsoxs]

I'm with donrae!!

 

[Poultriary]

Now, now Donrae, I understand that Rocky Mountain Oysters are not eaten as a hunger food but, rather, are considered a delicacy.

I have no how chewy comb would be since I've never tried it, but i'd guess it isn't.

The myth that the old cockers had was that you were supposed to feed it back to the cockerel it came from so they'd be more "game".

 

[donrae]

Now, now Donrae, I understand that Rocky Mountain Oysters are not eaten as a hunger food but, rather, are considered a delicacy.

I have no how chewy comb would be since I've never tried it, but i'd guess it isn't.

The myth that the old cockers had was that you were supposed to feed it back to the cockerel it came from so they'd be more "game".

Guess I'm not that "delicate", either. Maybe cause I've never been that hungry

 

[my sunwolf]

See, I would never eat one, but I do know a recipe. It's a little complex, it's in my very old Joy of Cooking. I'm going to type it out, not quite word for word...


Cockscombs

These have been used since the time of Apicius as a garnish.

• Blanch cockscombs.
• Peel off the outer skin.
• Steam, covered, on a mirepoix (mixed vegetables of your choice) until tender, about 45-50 minutes.
• Preheat deep fryer to 375˚F.
• Drain well, cut an incision, and stuff with Chicken farce (basically, stuffing).
• Cover with Allemande Sauce (white cream sauce).
• Dip in crumbs and deep-fat fry till crumbs color.


So basically, blanched, peeled, steamed, stuffed, slathered, breaded, and deep fried. What wouldn't be tasty after that treatment?

I've heard you can also throw them in soups for a little, er... flavor.

 

[Poultriary]

OK, well that pretty much tells the story. I agree that if you have to go to those lengths, it's not a good sign.

It was just one of my random curiosities.

Funny that it's in such a time honored tome of cook book. But, given the effort involved in making something edible out of them, I think I'll just opt to do what my buddy does and use them as cat snacks.

 

[Poultriary]

And, I have to assume that they are actually using the comb of a butchered Mediterranean if there's enough comb to actually stuff.