Thursday, October 09, 2008

Meaty Beefy Big And Bouncy

From SMH:

Squeamish men look away now: a Serbian chef is bringing out a ballsy guide to cuisine with a twist: The Testicle Cookbook. Hailed as the world's first testicle recipe collection by e-book publishers YUDU, the cookbook includes author Ljubomir Erovic's favourite dishes, like testicle pizza, battered testicles and and barbecued testicles and giblets. The e-book, available for download from the internet, comes with handy video guides showing the Serb peeling the skin off testicles and slicing them up into bite-size chunks.

Several different animals, including stallions, ostriches, bulls, pigs and turkeys, get the Erovic treatment. "Wash testicles thoroughly for 30-45 minutes," begins the recipe for testicles pie. "Once softened, mince them in a mincer." A "very sharp knife" is needed for traditional style testicles, which get boiled, cut up and deep fried in hot oil. Erovic, 45, may be self-taught in the art of testicle cuisine but his 20 years of "cooking with balls" make him a world authority in the field. "The tastiest testicles in my opinion probably come from bulls, stallions or ostriches, although other people have their own favourites," he said. "All testicles can be eaten - except human, of course." Testicles are rich in testosterone and they are believed to be a powerful aphrodisiac in countries such as Serbia and China. "The best for aphrodisiac properties are sheep and stallion testicles", said Erovic. And with the credit crunch kicking in, more people may give up their rump steaks and turn to testicles instead. Erovic also organises the World Testicle Cooking Championship, held annually in Serbia since 2004. It draws in chefs from Australia, Bosnia-Hercegovina, Finland, Greece, Hungary, Norway and Serbia. One metric tonne of testicles are prepared.

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Blogger bcritchfield said...

Emaculating the world's animal population one pizza at a time, right?

Lots of other good stuff at as well. Thanks for the post on the testicle cookbook.

6:53 am  

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