Testicles: The Other White Meat
A lot of international cuisine can make the American stomach turn, but perhaps none so much as the art of cooking testicles. The Testicle Olympiad began in 2005 and has since been held annually as the world’s premiere “festival of testicle-cooking”, held in the Serbian region of Šumadija.
During the festival, teams compete for best tasting testes and work only with pork, veal, goat and ram testicles. The festival has been such a success that the organization released a testicle cookbook as a result, which boasts recipes for all kinds of testicle-based dishes: pizza and goulash; barbecued and stewed; cooked with wine; with bourguignonne sauce; in an omelet; with béchamel sauce.
The general belief is that testosterone-rich testicles are a powerful aphrodisiac, which naturally prompts many men bring their wives to the big eating event. The Šumadija’s Testicle Olympiad is not the only festival for this ‘gourmet cuisine’. The US began hosting such events in the 1950s, like The Rocky Mountain Oyster Feed in Idaho. (Any state that claims ‘I-da-ho’ would naturally host an event celebrating testicles; regardless, the term ‘testicle festival’ is pretty catchy).
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niceguyted on 11.03.2009
Good call. It’s nice to hear that the testicle festivals aren’t all sausage fests.