clock menu more-arrow no yes

Filed under:

Cracking Tough Nuts With Patrick Alan Coleman

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]

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world