"Cooking with Balls"
© Ljubomir Erovic/YUDU
One enterprising Serbian chef and World Testicle Cooking Festival champion, Ljubomir Erovic, has grabbed the bull by the, er, horns and offers an alternative to expensive cuts of meat with his recently published e-book, "The Testicle Cookbook: Cooking with Balls."
The presents recipes for testicle pizza, battered testicles and more upscale testicles à la Bourguignonne, to name a few, using an animal part that would otherwise be relegated to a narrow group of aficionados or dog food.
The book is available for download from YUDO in English and Serbian and comes with how-to videos showing the Serbian chef peeling and slicing his favorite testicles -- bull, stallion and ostrich.
"All testicles can be eaten, except human, of course," says Erovic, who has cooked testicles for 20 years. "The best for aphrodisiac properties are sheep and stallion testicles."
Erovic has organized the annual World Testicle Cooking Championship held in Serbia since 2004 where 1 ton of testicles are prepared by chefs from Australia, Bosnia-Herzegovina, Finland, Greece, Hungary, Norway and Serbia, among others.
Testicles as part of regional cuisine is nothing new. In the United States, they're called variously (depending on the animal they come from) cat frys, mountain oysters and other euphemisms. What has me wondering is how many of you out there have eaten testicles? Andrew Zimmern and Anthony Bourdain, you don't count. I want to hear from Joe the Plumber!