October 24th, 2007 · 23 Comments


amongst many true culinary crowd pleasing delights
i ate

and they were kinda really ok


fyi: nothing like chicken…

enough said.

Tags: pork · random

23 responses so far ↓

  • 1 Amy // Oct 25, 2007 at 3:40 am

    … tease.

  • 2 FireDog // Oct 25, 2007 at 6:12 am

    Ok, ok thay’re LAARRGE aren’t they.

  • 3 Butta Buns // Oct 25, 2007 at 6:34 am

    Does this make you an official ball buster?

  • 4 ponyboat // Oct 25, 2007 at 6:56 am

    Good lord I hope I’m not showing up in the middle of an experimental phase.

  • 5 Summer // Oct 25, 2007 at 7:42 am

    I’m squealing like a school girl inside my own head…

  • 6 Rob Cox // Oct 25, 2007 at 8:21 am

    That evening made my month. Thanks for your courage.

  • 7 Twaddles // Oct 25, 2007 at 8:29 am

    How happy I am to find your blog. I have partaken of dryland oysters before, of the bull variety, and found them quite tasty. We consumers now waste so much of the beasts we eat — congratulations on going back to the old ways of honoring as much of the pig as possible. Recently I purchased half of a young pig from a local producer — the taste and texture is far superior to industrially produced swine. One part that I find challenging is the head — anyone have experience with making head cheese?

  • 8 claudia // Oct 25, 2007 at 8:59 am

    i also wanted to add – the balls may not have been kosher, but i hear the pig had been circumcised…

  • 9 Klinde // Oct 25, 2007 at 9:18 am

    Being an adventurer of sort on culinary experiences I must say that I have not tried this and really do not have a desire to… However, I am also one of “those people” that will try something I am uncertain of and if I like it will try it again regardless of what it was. Sometimes telling me ahead of time will make me a bit uneasy about trying it but like I said, if I like it, game on!

    I have had some strange food experiences being married to a German national – more so in his homeland than here. The purple pickled herring salad is something I will not be eating again, nor the schultze (sp?) but that is another story for another time.

    In trying new things I did discover that I like kangaroo. And no, it does not taste like chicken.

  • 10 newscoma // Oct 25, 2007 at 11:39 am

    In Hooterville (my lovely, odd home) these delicacies are known as “Mountain Oysters.”

  • 11 Music City Bloggers » Blog Archive » Well, If It’s Not Kosher, I’m Not Eating It. // Oct 25, 2007 at 11:51 am

    […] Well, that’s my excuse, anyway. […]

  • 12 radish // Oct 25, 2007 at 12:18 pm

    Wow, that would be a first one for me… Wherever did you find this?

  • 13 sparkplug // Oct 25, 2007 at 12:46 pm

    “Pig Fries” is what my mother called them…and I gobbled them up for years without knowing what they really were. Then one day, while I was right in the middle of chewing a big piece, my older sister enlightened me. Haven’t eaten them since even though I remember that they were very tasty!

  • 14 cookiecrumb // Oct 25, 2007 at 1:02 pm

    Impressed. Jealous.
    Rock on, sistah.

  • 15 Jennifer Hess // Oct 25, 2007 at 2:23 pm

    Wow. Is the texture similar to sweetbreads?

  • 16 Amy // Oct 25, 2007 at 2:28 pm

    Hey Twaddles, I’m pretty sure I have a couple of head cheese recipes at home (but no experience putting them to use). Email me and I’ll dig them out for you!

  • 17 Lauren // Oct 25, 2007 at 7:14 pm

    I gotta say, I love the title. The last time I tried something “new” (ie. some strange animal or part of the animal that clearly is not for the average eater), it was an octopus tentacle in the middle of a very nice NYC french restaurant where our mid room table placement prevented any thoughts I may have had about spitting it out. It was a Fear Factor moment that has left me a bit skeptical about strange foods.

  • 18 claudia // Oct 25, 2007 at 7:28 pm

    amy… i would never have thought that i could tease you with pig testie’s! foie gras? perhaps. as for the head cheese. the concept is more than i can bear. but i’ll try almost anything!

    firedog… scary large

    butta… i think a ball buster would be way too kind under these circumstances

    pony… you want i feed you chicken tenders

    summer… i love the squeal reference.

    rob cox… it’s all about you, my man. the pig testicle cook, like nobody’s business… you are the reason for this post!!!

    ROB COX is the sous chef over at ombi restaurant here in nashville. he works alongside the amazing chef laura.and last night they donated their time and put on an amazing evening to benefit ‘gilda’s house’ with a dinner/cooking class. the menu was superb. figs with a port wine reduction, oysters with a bloody mary cocktail, mini blt’s of pork belly, arugula and a tomato compote. then braised pork shank with pan fried gnocchi finished with a perfect fig and goat cheese tart. The now infamous pig fries were an aside… just for fun. and fun it really was. thanks to you both for an amazing evening. i kept this off the main post so as not for the masses to think of ombi and pig balls in the same sentence… you guys really are a shining light for me in this town and I so respect your food

    waddles… well, it was new to me! and now amy can fix you up with some head cheese recipes.

    klinde… i’m not as experimental as you might think. but i live to venture into the unknown. it’s a big world out there.

    newscoma… yes – i have heard that! but not before i moved here…

    radish… very new to this nyc girl too. it was rob the sous chef leading me down the offal path

    sparkplug… pig fries is what rob and laura from ombi called them too. i just like saying testicles. and the same thing happened to me with beef tongue. i ate it happily all my childhood and then saw one in all it’s full-on glory in my grandmothers kitchen. that was the end of that.

    cookie… you know you want it.

    jennifer… all sliced and sauteed they were like hotdogs kinda. they were prepared so well that they tasted pretty damn good. like i’m not craving them again, but it was a positive experience

    lauren… it’s all in who you hang with. i love you.

  • 19 Rob Cox // Oct 25, 2007 at 10:05 pm

    Lamb kidney will be a small plate Friday night. Like sausage and liver all in one. Thanks for the nod Claudia. We have more things in store……

  • 20 Rob Cox // Oct 27, 2007 at 9:55 pm

    I hope there were some who came in on Saturday. Lamb kidneys sold out…. we also have a new menu we are still tweaking. Keep your eye out for tongue….

  • 21 shannon // Oct 29, 2007 at 8:11 pm

    I think you just shot past food blogger right to
    (right now I’m not jealous of ang and bruces’ address.)

  • 22 ruth // Oct 30, 2007 at 3:24 pm

    Offal-ly brave of you. Glad you mentioned the venue…glad to know they were not served at a cousin’s bat mitzvah, next to the Viennese table,

    Gilda herself would have gotten a big laugh out of it

    Rob really wrote, “Keep your eye out for tongue”?? It’s Hallowe’en…why not write, “Keep your tongue out for eye!” like that worms and eyeballs recipe RRay makes for kids…

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