A festival best avoided

The New York Times has an article on the small but enthusiastic culinary following in parts of America for "mountain oysters":

The cooking of testicles — also known as calf fries or lamb fries — is a living tradition on ranches throughout rural Nevada and the Intermountain West down through Central Texas (the annual fry here is nicknamed the “testicle festival”). ...

Liz Chabot, 77, who grew up on a ranch near the fly-speck town of Paradise Valley, Nev., described the delicacy as “a taste like none other,” and recalled how the fries were thrown into the fire at branding time, pulled out with a stick and then peeled and eaten like a fresh fig.

But hey, there's an Australian connection!:

Seven teams of up to four chefs each had two hours to prepare dishes using 20 pounds of the jiggling raw ingredient (flown in from Australia this year).

Evidently our testicles are world class quality.