BoxRec

Nice Tom.
Im a big fan of "The Cowboy Way".

Heres one for ya.

A big Texan is sitting eating a meal in a little cafe in Spain.
At the next table,a man is eating a meal that smelled so good that the Texan had to inquire.
He asked the waiter,"senor, what is that meal that man is eating? It smells delicious.
The waiter told him, those are bull testicles.A common delicacy here.
The Texan said hell, I'll have that too.
The waiter said no senor,thats only served once a day.Its from the bullfight this morning.Come back early tommorow and you might be able to get it.
Next day the Texan shows up and orders the meal from the same waiter.
When the plate gets there, the Texan is upset that it is such a small portion.
He gets the waiter and says,"this portion is much smaller than the meal you served that guy yesterday.
The waiter looks at him and says;"Si Senor,sometimes the bull wins".

Randyman wrote:Tom, it was a pleasure meeting you this weekend. Ed and I both enjoyed getting to know you. You did a good job at the podium.

Also, congrats on the upcoming grandchild!!

Randy

The pleasure was all mine, Randy. Thanks for the congrats on the grandchild. We just found out that her Dad got hired for his first teaching job today. He'll be the new art teacher at Potosi (MO) Middle School!!

Expug wrote:Nice Tom.
Im a big fan of "The Cowboy Way".

Heres one for ya.

A big Texan is sitting eating a meal in a little cafe in Spain.
At the next table,a man is eating a meal that smelled so good that the Texan had to inquire.
He asked the waiter,"senor, what is that meal that man is eating? It smells delicious.
The waiter told him, those are bull testicles.A common delicacy here.
The Texan said hell, I'll have that too.
The waiter said no senor,thats only served once a day.Its from the bullfight this morning.Come back early tommorow and you might be able to get it.
Next day the Texan shows up and orders the meal from the same waiter.
When the plate gets there, the Texan is upset that it is such a small portion.
He gets the waiter and says,"this portion is much smaller than the meal you served that guy yesterday.
The waiter looks at him and says;"Si Senor,sometimes the bull wins".

Expug wrote:Nice Tom.
Im a big fan of "The Cowboy Way".

Heres one for ya.

A big Texan is sitting eating a meal in a little cafe in Spain.
At the next table,a man is eating a meal that smelled so good that the Texan had to inquire.
He asked the waiter,"senor, what is that meal that man is eating? It smells delicious.
The waiter told him, those are bull testicles.A common delicacy here.
The Texan said hell, I'll have that too.
The waiter said no senor,thats only served once a day.Its from the bullfight this morning.Come back early tommorow and you might be able to get it.
Next day the Texan shows up and orders the meal from the same waiter.
When the plate gets there, the Texan is upset that it is such a small portion.
He gets the waiter and says,"this portion is much smaller than the meal you served that guy yesterday.
The waiter looks at him and says;"Si Senor,sometimes the bull wins".

That first meal is known as 'Rocky Mountain Oysters"

Rocky Mountain Oysters

2 pounds bull testicles*
1/2 cup granulated sugar
3/4 cup kosher salt
8 cups cold water
Milk
1 heaping tablespoon white vinegar
Salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.
Serves 8.

*Also known as calf fries and prairie oysters. Lamb or turkey testicles may be used also.

kikibalt wrote:

Expug wrote:Nice Tom.
Im a big fan of "The Cowboy Way".

Heres one for ya.

A big Texan is sitting eating a meal in a little cafe in Spain.
At the next table,a man is eating a meal that smelled so good that the Texan had to inquire.
He asked the waiter,"senor, what is that meal that man is eating? It smells delicious.
The waiter told him, those are bull testicles.A common delicacy here.
The Texan said hell, I'll have that too.
The waiter said no senor,thats only served once a day.Its from the bullfight this morning.Come back early tommorow and you might be able to get it.
Next day the Texan shows up and orders the meal from the same waiter.
When the plate gets there, the Texan is upset that it is such a small portion.
He gets the waiter and says,"this portion is much smaller than the meal you served that guy yesterday.
The waiter looks at him and says;"Si Senor,sometimes the bull wins".

That first meal is known as 'Rocky Mountain Oysters"

Rocky Mountain Oysters

2 pounds bull testicles*
1/2 cup granulated sugar
3/4 cup kosher salt
8 cups cold water
Milk
1 heaping tablespoon white vinegar
Salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.
Serves 8.

*Also known as calf fries and prairie oysters. Lamb or turkey testicles may be used also.

Mountain oysters. The best Mountain Oysters in the world are served at the Cattlemen's Cafe in Oklahoma City, Oklahoma!!

(You learn something new everyday. I never knew turkeys had testicles!!)

raylawpc wrote:

kikibalt wrote:

Expug wrote:Nice Tom.
Im a big fan of "The Cowboy Way".

Heres one for ya.

A big Texan is sitting eating a meal in a little cafe in Spain.
At the next table,a man is eating a meal that smelled so good that the Texan had to inquire.
He asked the waiter,"senor, what is that meal that man is eating? It smells delicious.
The waiter told him, those are bull testicles.A common delicacy here.
The Texan said hell, I'll have that too.
The waiter said no senor,thats only served once a day.Its from the bullfight this morning.Come back early tommorow and you might be able to get it.
Next day the Texan shows up and orders the meal from the same waiter.
When the plate gets there, the Texan is upset that it is such a small portion.
He gets the waiter and says,"this portion is much smaller than the meal you served that guy yesterday.
The waiter looks at him and says;"Si Senor,sometimes the bull wins".

That first meal is known as 'Rocky Mountain Oysters"

Rocky Mountain Oysters

2 pounds bull testicles*
1/2 cup granulated sugar
3/4 cup kosher salt
8 cups cold water
Milk
1 heaping tablespoon white vinegar
Salt and ground black pepper to taste
1 cup all-purpose flour
1/4 cup cornmeal
Garlic powder to taste
1 cup milk
1 cup dry red wine
Louisiana hot sauce to taste
Peanut oil for frying
With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin.
In a large bowl or pot, dissolve 1/2 cup sugar and 3/4 cup kosher salt in 8 cups cold of water (water should cover the "oysters); add the oysters; cover and let set for 1 hour. Drain and rinse under cool water. Place "oysters" back into the bowl or pot (which has been rinsed clean) and pour enough milk over them to cover. Cover the bowl and let set for another hour. Drain and rinse well under cool water. These two steps help to draw the blood out. The milk-soak also helps to draw out the saltiness.
Transfer "oysters" to a large pot. Add the vinegar and enough cold water to cover "oysters". Bring to a boil. Reduce heat immediately and simmer for about 6 minutes. Drain again and plunge the cooked "oysters" into large bowl of ice water. Let stand until cool.
Slice each "oyster" into 1/4 to 1/3-inch thick ovals. Sprinkle with salt and pepper on both sides to taste.
Place the milk in a shallow bowl. Mix the wine and hot sauce to taste in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and garlic powder to taste in a shallow bowl.
Dredge each "oyster" slice in the flour mixture. Dip into milk, then into the flour mixture. Dip into the wine mixture quickly. (Repeat procedure if a thicker crust is desired).
Fry oysters in hot oil until golden on both sides, being careful not to overcook the "oysters", since the longer they cook the tougher they become. Serve hot.
Serves 8.

*Also known as calf fries and prairie oysters. Lamb or turkey testicles may be used also.

Mountain oysters. The best Mountain Oysters in the world are served at the Cattlemen's Cafe in Oklahoma City, Oklahoma!!

(You learn something new everyday. I never knew turkeys had testicles!!)

I'll eat menudo, but I will not eat BULL BALLS!!

Frank, if you can put out of your mind what you are eating, they are actually quite delicious.

We used to go down to the Cattlemen's Cafe a lot when I was in college. Once, we had a fraternity brother from the East Coast visiting and took him down to the Cattlemen's for some good Western chow. He said that he wanted "really authentic" Western food, so somebody ordered him a batch of Mountain Oysters. Our guest dug into them and exclaimed, "Wow. These are absolutely delicious! What are these?" "Mountain oysters," somebody said. "What's that?" When told, he promptly went into the bathroom and puked.

Heading for Motown . . .

Well, Detroit isn't exactly a preferred location, but that is where they are going to be filming a TV series this year, one that normally would shoot in L.A.

Hollywood isn't a movie friendly city anymore, actually, it's more a State of California issue.
The producers are being wooed out of state, to garden spots such as Detroit and Louisiana, that will give the film companies consessions.

I was recruited by a young cinematographer who needed an experienced L.D. to light a series he'll be filming in Detroit.
I said, "OK, when do I leave?"
I'll leave in about three weeks, and be gone for six months, thru December.
Summer in Detroit? Winter in Detroit? Work in Deroit when L.A. film making is dead?

I have no details yet. I don't know what it is, or who will be in it, but experience tells me that I will have my work cut out for me shooting in Detroit. I don't care, glad to be working in a strange industry these days. When I return, Spider Man-4 awaits in January. It's turning out to be quite a good year!

raylawpc wrote:

Randyman wrote:Tom, it was a pleasure meeting you this weekend. Ed and I both enjoyed getting to know you. You did a good job at the podium.

Also, congrats on the upcoming grandchild!!

Randy

The pleasure was all mine, Randy. Thanks for the congrats on the grandchild. We just found out that her Dad got hired for his first teaching job today. He'll be the new art teacher at Potosi (MO) Middle School!!

Congratulations, Tom. I want to let you know that Monica and I truly enjoyed meeting and speaking with you this past saturday.
It was great seeing you, and hope next time we can break away and go to Wildcard Gym.

kikibalt wrote:

bennie wrote:

kikibalt wrote:

Tony Valenzuela and Frankie Baltazar, the two fought when Frankie was about 12 years old, Tony was older, Frankie won the fight

The camaraderie between ex-opponents is always a joy. Did one of the Valenzuelas fight De La Hoya as a pro?

No Bennie, none of the Valenzuela fought pro....

You are thinking of Narciso Valenzuela, Bennie.

Boxingnut wrote:

kikibalt wrote:

bennie wrote: The camaraderie between ex-opponents is always a joy. Did one of the Valenzuelas fight De La Hoya as a pro?

No Bennie, none of the Valenzuela fought pro....

You are thinking of Narciso Valenzuela, Bennie.

Cheers, Rob.

Rick- Don't forget, Detroit is Hockeytown, USA and bring your dead octopi.

SAG in New York have been complaining about run-away productions for some years now. Surprised you weren't asked to go to Toronto or Montreal. We hear lots of so-called "New York" background movies are being filmed there, filmed at less than half the price. As you know, its a huge industry problem.

Connie starts feeling righteous, and I 've got to jump like a trained flea....LOL!!

Rick Farris wrote:

raylawpc wrote:

Randyman wrote:Tom, it was a pleasure meeting you this weekend. Ed and I both enjoyed getting to know you. You did a good job at the podium.

Also, congrats on the upcoming grandchild!!

Randy

The pleasure was all mine, Randy. Thanks for the congrats on the grandchild. We just found out that her Dad got hired for his first teaching job today. He'll be the new art teacher at Potosi (MO) Middle School!!

Congratulations, Tom. I want to let you know that Monica and I truly enjoyed meeting and speaking with you this past saturday.
It was great seeing you, and hope next time we can break away and go to Wildcard Gym.

Thanks Rick. I enjoyed meeting you and Monica as well. That Monica is quite a gal, I think. You are a lucky guy to have her as your companion in this life!

kikibalt wrote:Connie starts feeling righteous, and I 've got to jump like a trained flea....LOL!!

Join the club . . . why do you think we call Linda "the Boss." But it makes it a little easier when wives are as nice and pretty as ours, right?

Rick Farris wrote:Heading for Motown . . .

Well, Detroit isn't exactly a preferred location, but that is where they are going to be filming a TV series this year, one that normally would shoot in L.A.

Hollywood isn't a movie friendly city anymore, actually, it's more a State of California issue.
The producers are being wooed out of state, to garden spots such as Detroit and Louisiana, that will give the film companies consessions.

I was recruited by a young cinematographer who needed an experienced L.D. to light a series he'll be filming in Detroit.
I said, "OK, when do I leave?"
I'll leave in about three weeks, and be gone for six months, thru December.
Summer in Detroit? Winter in Detroit? Work in Deroit when L.A. film making is dead?

I have no details yet. I don't know what it is, or who will be in it, but experience tells me that I will have my work cut out for me shooting in Detroit. I don't care, glad to be working in a strange industry these days. When I return, Spider Man-4 awaits in January. It's turning out to be quite a good year!

Detroit in December. Brrrrrr. Make sure you have a nice winter coat.

Rick Farris wrote:Heading for Motown . . .

Well, Detroit isn't exactly a preferred location, but that is where they are going to be filming a TV series this year, one that normally would shoot in L.A.

Hollywood isn't a movie friendly city anymore, actually, it's more a State of California issue.
The producers are being wooed out of state, to garden spots such as Detroit and Louisiana, that will give the film companies consessions.

I was recruited by a young cinematographer who needed an experienced L.D. to light a series he'll be filming in Detroit.
I said, "OK, when do I leave?"
I'll leave in about three weeks, and be gone for six months, thru December.
Summer in Detroit? Winter in Detroit? Work in Deroit when L.A. film making is dead?

I have no details yet. I don't know what it is, or who will be in it, but experience tells me that I will have my work cut out for me shooting in Detroit. I don't care, glad to be working in a strange industry these days. When I return, Spider Man-4 awaits in January. It's turning out to be quite a good year!

I guess that means ill have to go to the Wildcard gym by myself in august then

Keep us posted on what series it is Its always adds a little extra watching something on the telly and think '' Hey, Rick lighted this''

raylawpc wrote:

kikibalt wrote:Connie starts feeling righteous, and I 've got to jump like a trained flea....LOL!!

Join the club . . . why do you think we call Linda "the Boss." But it makes it a little easier when wives are as nice and pretty as ours, right?

Guess some things are the same all over the world

raylawpc wrote:

kikibalt wrote:Connie starts feeling righteous, and I 've got to jump like a trained flea....LOL!!

Join the club . . . why do you think we call Linda "the Boss." But it makes it a little easier when wives are as nice and pretty as ours, right?

Don't know about that, Tom, don't think nothing make it easy.....

Panzerfaust wrote:

raylawpc wrote:

kikibalt wrote:Connie starts feeling righteous, and I 've got to jump like a trained flea....LOL!!

Join the club . . . why do you think we call Linda "the Boss." But it makes it a little easier when wives are as nice and pretty as ours, right?

Guess some things are the same all over the world

Emliy Cerda, mother of 2010 CBHOF inductee, Tony Cerda Jr. and the "wife", Connie Baltazar

Connie is a nice lady, and very classy looking too. You and I married up!

raylawpc wrote:Connie is a nice lady, and very classy looking too. You and I married up!

Quiet Tom, don't let Connie hear you say that, I got a good thing going here, don't ruin it for me.....

Frank I always hear you talking about Menudo but never tried myself, till yesterday must be an acquired taste didn't care for it, I will stick to Albondigas soup, no menudo for this gringo.

THEHAMMER321 wrote:Frank I always hear you talking about Menudo but never tried myself, till yesterday must be an acquired taste didn't care for it, I will stick to Albondigas soup, no menudo for this gringo.

Paulino, you won't find good menudo at Taco bell...