Piccolina
Executive Chef
I've been saying that for years!
Mind you we always called them "prairie oysters" when I lived in BC & Alberta. Long ago I knew one particularily disturbed cook (this guy was a few fries short of a Happy Meal), who would saute them like a fine cut of beef, laddle over a red wine reduction and serve them up to his bosses (who were supposedly clueless) as "beef medallions" - talk about having balls!
