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| March 11, 2001
Mountain Oysters Fare of the Day on
the Comstock
The weather was cold but the mountain
oysters were hot at Virginia City's 10th annual Mountain
Oyster Fry Saturday.
Sponsored by the Virginia City
Chamber of Commerce, the event was staged in the Bucket of
Blood Saloon parking lot and the beer and the balls were
plentiful as a crowd of about 400 milled around or stood in
line waiting for a taste of these infamous
morsels.
Chief judge Fritz Rubins said the lamb
testicles have no flavor and preparation is everything.
Contestants have been known to get very creative and this year
was no exception. Ten contestants from the surrounding area
and California were stewing and frying, and for dessert,
dipping them in chocolate.
"The best thing about this
competition is the people," said Bette Nyswonger, judge and
executive chef for the governor's mansion. "You meet the
nicest, warmest people at this event."
"Al" of the Slow
Dance Chuckwagon BBQ & Catering made a lamb stew and
Grosch's Gonadologist Gals were dipping them in a special
cornmeal seasoning and wrapping them in bacon before
deep-frying. The team from the Screamin' Scrotum Ranch covered
their entree in a special beer batter and Sandy Ollinger,
owner of Grandma's Fudge Factory, simply cooked her
delectables before dipping them in one of four different
chocolates.
Odie Reed, chef from the Moonlight Bunny
Ranch was marinating, breading and deep-frying before he
topped them with his own special sauce.
"He's a
wonderful chef," Mila of the Bunny Ranch said, adding that she
eats three meals a day there and doesn't gain an ounce.
"Everything tastes fattening but it's not It's just
great."
The $50 entry fee buys contestants about 20
pounds of lamb testicles and a crack at that trophy. Thirteen
judges consider presentation, creativity, taste and booth
decoration.
Odie Reed of the Moonlight Bunny Ranch took
first place for the best tasting nuts, Wilson Hong's
Tail-Eating Tacos took first for creativity. The McCastrate
Sisters' Screaming Scrotum Ranch took first place for
presentation and Slow Dance Chuckwagon BBQ and Catering took
the honors for the best booth.
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