Reply With Quote
I will say the same to you about your obsession with spurfan iness.
Get over it, every time the spurs make the finals nobody gives a except spurs fans. Last years was the all time lowest finals ever! and remember 1 of those les was during a LOCKOUT SEASON, so in reality 3.
I will say the same to you about your obsession with spurfan iness.
This is a classy troll , knows lots of curse words. Is that how they bring you up in LA?
Ah shut your face yokel.
Laker fans are glory seeking bags with an inferiority complex the size of Vanessa's rock after Kobe raped that chick.
Danny's boy---And who gives a if the Lakers win except Laker fans?
I'm trying to figure out who's bandwagon filled faster...Boston or the Lakers.
I LOVE LA! WE LOVE IT!
Mountain Oysters
2 pounds bull testicles (sheep or turkey testicles may be subs uted)
1 cup all-purpose flour
1/2 cup bread crumbs
1/2 cup Parmesan cheese (freshly shredded is preferable but grated will work)
2 large eggs
1 tablespoon milk
Seasonings to taste (I use a seasoning mixture made of equal amounts of salt, onion powder, garlic powder, black pepper and cayenne)
Louisiana Hot Sauce
Cooking oil*
If you can't find them already cut and processed, split the tough skin-like muscle that surrounds each oyster lengthwise. Peel and discard the skin. Slice lengthwise 1/4 thick. Either run through tenderizer once or pound with meat tenderizer.
Soak oysters in a pan with enough salt water to cover them for at least one hour (this takes out some of the blood). Drain. Rinse.
Soak oysters in a pan with enough milk to cover them for at least one hour (this takes out more of the blood and some of the saltiness). Drain. Rinse.
Lightly sprinkle seasonings on both sides of sliced oyster to taste.
Put flour in a shallow dish.
Put eggs in separate shallow dish and lightly whip in milk.
Put bread crumbs in a separate shallow dish and thoroughly mix in Parmesan cheese and seasonings, to taste.
Dredge each oyster into flour, then dip into egg mixture, and then dip into bread crumb/cheese mixture.
Place into hot cooking oil and cook until golden brown or tender (the
longer they cook, the tougher they get). Sprinkle with hot sauce and eat. Chase with beer.
Serves 6 to 8.
NOTES: Most people won't eat them again (if you can get them to try them in the first place) if they had a bad first experience with over- or under-cooked mountain oysters. Practice will help eliminate bad experiences if you're doing it for a first time sampler.
Some people prefer to parboil oysters before cooking. To do this, put
oysters (before slicing) in large pot with enough water to float oysters
and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool
and then slice each oyster and follow the tenderizing instructions.
Remember, parboiling is partially cooking so your final cooking time will
have to be reduced to prevent over-cooking. Reduced cooking time may
not result in a golden brown coating. I personally don't parboil - I prefer perfectly cooked with a golden brown crust.
*Peanut oil is best but pure hog lard is good too, vegetable oil will do
also.
Next time, please try harder.
You can win the ratings championship, we'll take the rings. And if nobody cares about the Spurs, why are you wasting your time here?
Wow. What a y sob.
Give him a break. He's only been one since December.
y? Take a stroll down your board... and please stay there vag.
I tried to get through this post without laughing....
I failed :-(
Sure, the Lakers eliminated the Spurs a few times in the Playoffs, but so have the Spurs done the same to the Lakers. Recall 1999? How about 2003 when your marquee player cried like a soft after the game?
Hey, I know you're a Spurs fan just trying to get a rise out of people, so I'll quit here.
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions