Reactions to story from guardian.co

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  A cookbook with a lot of balls!

  http://www.dvorak.org/blog/?p=26964
  56 days ago in Dvorak Uncensored: General interest observations and true web-log. · Authority: 868

  A cookbook with a lot of balls! Published on October 7th, 2008 Posted by Eideard in Recipe Nook No Comments Lamb Eggs. Rocky Mountain Oysters. Spring Roe. Cowboy Caviar. Montana Tendergroins. While the rest of the world dreams up user-friendly names for
• 

  If you're not a veggie...

  http://www.bobpiper.co.uk/2008/10/if_youre_not_a_veggie.php
  53 days ago in Bob Piper - Labour Councillor for Sandwell · Authority: 110

  A moutheye-watering dish?... I think I'll give it a miss.
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  Cooking with testicles, tested

  http://www.bubblejam.net/bubble_sandwich/2008/10/cooking_wit...
  53 days ago in Bubble Sandwich · Authority: 1

  Fraser Lewry Guardian It's hard to ignore the charm of a recipe that begins 'wash penis clean and pat dry'. Lamb Eggs. Rocky Mountain Oysters. Spring Roe. Cowboy Caviar. Montana Tendergroins. 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, as his biography confirms: read full story
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  Now we’re cookin’ with balls

  http://www.crispyontheoutside.com/2008/10/08/now-were-cookin...
  55 days ago in Crispy on the Outside · No authority yet

  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.
• 

  Now we’re cookin’ with balls

  http://www.jacobgrier.com/blog/archives/1429.html
  55 days ago in Jacob Grier: Coffee, Cocktails, Commentary, and Conjuring · Authority: 48

  Permalink Comments (1) Trackbacks (0) October 7, 2008 Speakeasy shutdown “If you are a member of the press/blogger/other media type person you are not permitted to write about our location or our operation in any way shape or form.” That was the first rule people who scored a reservation at DC speakeasy Hummingbird to Mars were required to abide by. Washington Post spirits writer Jason Wilson, whose job is to help Washingtonians drink better, publicized it anyway. Now the project is shutting down and DC drinkers have one fewer place to go for an outstanding cocktail. Bravo, Mr. Wilson. (Serious ethics question: Is this not akin to reporting something a source explicitly asked to be off the record?) The Best Bites Blog has the story here. Check out the video for an intriguing cocktail technique: using sous vide to infuse a liquor with spices, the airtight seal preventing any damage to the alcohol. That’s something I’d like to try. Update:
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  Hot Spots, Tear Reduction Strategies, and Other Food News

  http://blogs.seattleweekly.com/voracious/2008/10/hot_spots_t...
  55 days ago in Voracious - Seattle News, Events, Restaurants, Music from - Seattle Weekly · Authority: 46

  Hot Spots, Tear Reduction Strategies, and Other Food News Posted Oct. 8 at 8:29 am by Jonathan Kauffman Cravings: Why We Have Them and What They Mean by Devra First (Boston Globe): A feature accompanied, of course, by a sexyporn shot of a bar of chocolate. Because you're more likely to read about food cravings while you're having one. What's Hot, What's Not, in Pans and Pots by Harold McGee (NY Times): The eminent food scientist tests out the new Thermalon cookware (finally, a replacement for my old omelet pan) and has a d'oh moment over Bénard-Marangoni convection. Kitchen Essentials and Items You Can Pass By by Russ Parsons and Amy Scattergood (LA Times): There's been a flurry of these stories around the country lately, which I find a little yawny, but when Russ Parsons, one of my icons, gives out advice on what to buy and what to avoid? I'm paying attention. Put Next to Water, an Onion's Not So Hostile by Andreas Vierstad (Wash Post): Running the tap while you cut onions sounds like superstition, but the author swears it works. I've found thick contacts even more effective. Finally, the cookbook you have all been hungry for. Do I sense a future One Pot? Santa Cruz Organic Farm Wins Pesticide Suit by Bob Egelko (SF Chronicle, via Grinder): California courts assign a dollar value — $1 million — to the loss of income when pesticide drift from a large commercial farm onto an organic one nullifies the organic farmer's certification. Speaking of melted chocolate, drinking it straight is now apparently a YouTube meme. If you'd like a slightly more appetizing/disturbing sight, watch this: (And here's the death metal remix.) Topics: The Food Section
• 

  Hot Spots, Tear Reduction Strategies, and Other Food News

  http://blogs.seattleweekly.com/voracious/2008/10/hot_spots_t...
  55 days ago in Voracious - Seattle News, Events, Restaurants, Music from - Seattle Weekly · Authority: 26

  Hot Spots, Tear Reduction Strategies, and Other Food News Posted Oct. 8 at 8:29 am by Jonathan Kauffman Cravings: Why We Have Them and What They Mean by Devra First (Boston Globe): A feature accompanied, of course, by a sexyporn shot of a bar of chocolate. Because you're more likely to read about food cravings while you're having one. What's Hot, What's Not, in Pans and Pots by Harold McGee (NY Times): The eminent food scientist tests out the new Thermalon cookware (finally, a replacement for my old omelet pan) and has a d'oh moment over Bénard-Marangoni convection. Kitchen Essentials and Items You Can Pass By by Russ Parsons and Amy Scattergood (LA Times): There's been a flurry of these stories around the country lately, which I find a little yawny, but when Russ Parsons, one of my icons, gives out advice on what to buy and what to avoid? I'm paying attention. Put Next to Water, an Onion's Not So Hostile by Andreas Vierstad (Wash Post): Running the tap while you cut onions sounds like superstition, but the author swears it works. I've found thick contacts even more effective. Finally, the cookbook you have all been hungry for. Do I sense a future One Pot? Santa Cruz Organic Farm Wins Pesticide Suit by Bob Egelko (SF Chronicle, via Grinder): California courts assign a dollar value — $1 million — to the loss of income when pesticide drift from a large commercial farm onto an organic one nullifies the organic farmer's certification. Speaking of melted chocolate, drinking it straight is now apparently a YouTube meme. If you'd like a slightly more appetizing/disturbing sight, watch this: (And here's the death metal remix.) Topics: The Food Section

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