I have had them a few times, much better with prepared horse radish (grated horse radish, vinegar and salt) than with most other condiments in my opinion. Thing is most people do not prepare them all that well but when they are done well they are a gastronomical delight.
I've cut many calves balls out and flung them across the pasture when I had cows. I just never had the opportunity to try them cooked. I have no problem with people eating them and would gladly try them myself if I knew they were properly prepared.
I grew up on the prairies, and I don't mind 99% of what that constitutes, but prairie oysters? Thanks, no. Anything I can identify as an organ I don't eat.Jim
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