Now we’re cookin’ with balls

Posted by Jacob on Oct. 8, 2008

I really didn’t sign up here with the intention of being the designated Mountain oyster blogger, but I feel sort of obligated to post this column from the Guardian’s Colin Lewry:

While the rest of the world dreams up user-friendly names for dishes cooked with testicles, Serbian chef Ljubomir Erovic has no such qualms, as his widely-blogged Testicle Cookbook - Cooking with Balls vividly confirms. Ljubomir, who also runs the ever-popular World Testicle Cooking Championship is a man on a singularly testicular mission…

… recipes include lists of ingredients without any accompanying measures, while occasionally the reader is directed to perform the most baffling of tasks, like in the section on testicle pie: “before baking, cut the pie into cubes and top it with the mix of three eggs and sparkling mineral water”. It certainly doesn’t sound like any pie I’ve ever made.

On the other hand, it’s hard to ignore the charm of a recipe that begins “wash penis clean and pat dry” (stew with bull penis) or the romantic appeal of heart-shaped turkey testicles, and the instructional videos scattered throughout the pages show Erovic to be a man of great charm and unbridled enthusiasm.

Lewry goes on to try cooking up a disappointing testicle pizza and some satisfying fritters.

For more info, click over to Erovic’s homepage for the World Testicle Cooking Championship, BallCup.com.