"Oysters"

[Mimi13]

View attachment 1427170
Rooster Fries.

Those things bring a hefty price too. $9.99/lb. For real?

 

[MROO]

Yeah - but just think of how many of those little buggers you'd need to make up a pound!

 

[Mimi13]

Yeah - but just think of how many of those little buggers you'd need to make up a pound!

You're right, but still. Man alive!

 

[Artemis_MA]

Jiminy: they look... interesting. Do report back after you try them with out batter.
I've had lamb "fries", they were pretty good actually, a softer texture - these rooster bits look like they may be similar.

As a kid I loved hearts... I'd grab the heart from the rest of the family when we had roast chicken. Still like them -- I've done them various preparations including Japanese and Brazilian skewers. Heart is muscle meat. Gizzards are pretty good but not quite at heart level. Chicken livers I only like as pate, so one needs to accumulate a few to make the prep worth the bother.

I saw an article somewhere, forget where, where some people actually eat the combs. Anyone here try that?

Guinea pig: A few months ago I bought a frozen one at a local South American grocery. Unfortunately we had a power outage and after four days in the melting freezer, I had to toss it out untasted. A shame, it cost me $20. (I doubt the balls were included, however.) People I know who went to Peru and tried it there said they liked it... not quite up in the favorite meats category, but properly prepared, not bad.

 

[Mosey2003]

I've heard of cockscomb soup, I think. Rings a bell. I just......can't.

 

[Kiki]

Jiminy: they look... interesting. Do report back after you try them with out batter.
I've had lamb "fries", they were pretty good actually, a softer texture - these rooster bits look like they may be similar.

As a kid I loved hearts... I'd grab the heart from the rest of the family when we had roast chicken. Still like them -- I've done them various preparations including Japanese and Brazilian skewers. Heart is muscle meat. Gizzards are pretty good but not quite at heart level. Chicken livers I only like as pate, so one needs to accumulate a few to make the prep worth the bother.

I saw an article somewhere, forget where, where some people actually eat the combs. Anyone here try that?

Guinea pig: A few months ago I bought a frozen one at a local South American grocery. Unfortunately we had a power outage and after four days in the melting freezer, I had to toss it out untasted. A shame, it cost me $20. (I doubt the balls were included, however.) People I know who went to Peru and tried it there said they liked it... not quite up in the favorite meats category, but properly prepared, not bad.

I think their are quite a few people here on BYC that raise guinea pigs for meat.

 

[aart]

quite a few people here on BYC that raise guinea pigs for meat

I read a ton of threads on GP for meat a couple years ago....can't remember if it was here or on homesteadingtoday dot com. They are a staple in south america.

I'd pass on the oysters, but I've seen a few in the cockerels and cocks I've slaughtered.
After learning to slaughter, I've found testicles in grocery birds, probably saw them before and didn't realize what they were.

 

[Mosey2003]

I find testicles in probably more than 25% of store birds I cook. Sometimes they do a really poor job.

 

[aart]

I find testicles in probably more than 25% of store birds I cook. Sometimes they do a really poor job.

Yep, lungs too.

 

[Mimi13]

Just goes to show that automatic eviscerators aren’t what they’re cracked up to be. Probably really don’t do a good job of removing the “ick” factor either.
Just another reason I like the idea of raising and processing my own and I’m thankful I can.