by Tory Davis
WHAT’S HAPPENING
- An unusual new cookbook, likely the first of its kind, has been published online: The Testicle Cookbook, Cooking With Balls. This offal masterpiece comes to us via an Eastern European, ball loving chef named Ljubomir R. Erovic, in both English and Serbian versions replete with video instruction on how to skin fresh testes.
- This sincere if slightly creepy paean to balls includes recipes for preparing lamb, ram, calf, pig, goat, ostrich and (the author’s favorite) bull testicles, as well as a bonus dish of penis stew.
WHAT THIS MEANS TO BUSINESS
- It’s not your grandmother’s cooking anymore … or is it? Organ meat is moving from traditional peasant to nouveau hip, especially for cutting-edge chefs and daredevil foodies who delight in bragging, “Yeah, I’ve eaten that.”
- Conscious eaters believe it’s wasteful and even wrong to throw out perfectly good meat because it’s icky. With escalating food costs, perhaps consumers will go out of their comfort zone — way out.
RESOURCES
- The Testicle Cookbook, Cooking With Balls by Ljubomir R. Erovic
