Just when you thought there couldn’t possibly be a new subject for a cookbook, Ljubomir Erovic is going to prove you wrong, with his new tome The Testicle Cookbook: Cooking with Balls .
Not content with pushing the subject matter, The Testicle Cookbook is ” a multimedia cookbook complete with how-to videos on cooking testicle dishes. And most handy is the peeling of the testicle video. Including Testicle Pizza, Testicle Goulash and White Wine Testicles.” The book is available to buy on Yudu in both English and Serbian.
Ljubomir is also the founder, organiser and driving force behind The World Testicle Cooking Championship. For more on this competitive cooking ~ Hey, the gals in the competitive eating stakes could get behind it (not just ball breakers, but ball eaters into the bargain ~ visit Ballcup, the championship website , which has been held annually in Serbia since 2004.
In the south of the United States and the north of Australia, boiled peanuts are a traditional snack.
Nuts are good for us, are they not? We should be eating more legumes, should we not? (It is a legume, not a nut)
Here’s a new take on the humble boiled peanut ~ add some flavourings to the boiling water. Ginger, star anise, chillis. Try cinnamom, nutmeg. Whatever flavours YOU want go with this friendly legume.
You have to use fresh unroasted peanuts in their shells. Cover them with water, put your flavourings in the pot and boil gently for about an hour. Eat when cool.
Which brings me to peanut butter. It must be one of the remaining unflavoured foodstuffs of our age. Maybe it too could do with a little added pep in its jar. Thai Peanut Butter, Vietnamese peanut butter, Peruvian Peanut Butter. I can feel a product range coming on.
Filed under: flavours, food trends, potato chips | Tags: collect, eat, try
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At least that’s what Wikipedia calls them. Don’t know why it never caught on, do you? Sounds more like an ablution than a food. Anyway, I had cause to think about the myriad of potato cutting flavours a couple of weeks ago, which led me to try and determine just how many were out there. Now I’m not talking about ‘cuttings’ made from different vegetables, I’m talking about the flavours grafted on to the humble spud.
Here’s a smattering from a single company in the UK: ready salted, salt & vinegar, cheese & onion, prawn cocktail, worcester sauce, roast chicken, steak & onion, smoky bacon, lamb & mint, ham & mustard, barbecue, BBQ rib, tomato ketchup, sausage & ketchup, pickled onion, Branston Pickle, Marmite and more exotic seasonings such as Thai sweet chilli, roast pork & creamy mustard sauce, lime and thai spices, lamb with Moroccan spices, sea salt and cracked black pepper (that’s whacky!), turkey & bacon, caramelized onion & sweet balsamic vinegar, stilton & cranberry and mango chilli. Mexican Limes with a hint of Chilli, Salsa with Mesquite, Buffalo Mozzarella Tomato and Basil, Mature Cheddar with Adnams Broadside Beer, Soulmate Cheeses and Onion. Japan has nori & salt, consommé, wasabi, soy sauce & butter, takoyaki, kimchi, garlic, chili, scallop with butter, ume, mayonnaise, yakitori and ramen. In New Zealand they like Chucken (just checking you’re still reading). There’s dill pickle in Canada, Provolone Cheese in Argentina. I think Japan scoops it though with these: Caesar Salad, Caramel Butter, Cheese Curry, Consommé, Mapodoufu (Tofu in a Spicy Pork Sauce) and Tandoori.
I can feel a new hobby coming on.
Office, Commercial, Domestic... or a great career for the OCDs amongst us
