Proving once again he has an unenviable gig, Portland Mercury's resident foodie Patrick Alan Coleman cooked up this week's cover story about preparing testicle meat with PDX cartoonist/cookbook author Chris Onstad. In addition to savoring "grassy, swampy" yak testicles, downing four bottles of wine, and picking up a bottle of bum wine Thunderbird at a local bodega, the piece brings readers the slightly perverse if not brilliant line "I cannot stop putting the testicles in my mouth, and for that I feel the shame of everyone's favorite prom date."
Coleman and Onstad also share the ball recipes exclusively online — presumably, to help spread the shame. Thanks, Patrick!
· Testicle... It's What's for Dinner [Portland Mercury]
· All Previous Patrick Alan Coleman Coverage [Eater PDX]