Bull’s Penis: New Breakfast of Champions?
This will be a little bit of a change of pace for the blog, but who doesn’t like something different once in a while? I consider myself to be somewhat of a novice culinary wizard, so I thought, why not use the blog to disseminate some gastronomic delights with our readership? In keeping with our site’s penile motif, we will be taking a look at an easy and tasty recipe for—wait for it—bull’s penis stew.
Exactly what is says on the package - Bull Penis
Penis (in the culinary world also sometimes referred to as Pizzle) has been on the menu for many cultures around the world, from Ecuador to China. The recipe we’ll be looking at, though, is a traditional Jewish dish according to the Two Fat Ladies (the celebrity chefs who originally published this recipe). Back in the day, Eastern European Jewish cooking relied heavily on innards and other offal (meaning the miscellaneous organs and animal parts other than muscle and fat). Delicious! In some cultures, offal isn’t considered very tasty, while in others, offal comprises the most sought-after delicacies. If you’re from an organ-hating culinary tradition, don’t knock it till you try it!
Penis is consumed all over the world for its many health benefits, including its low cholesterol content, and its high levels of protein, calcium, hormones, and magnesium. Deer penis was consumed by Chinese athletes during the 2008 Summer Olympics to boost performance! If you want to rock the horizontal bar like Zou Kai, you’re going to want to try this recipe:
1 pound of penis, ram’s or bull’s
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Doesn't look too bad...
Scald the penis, then drain and clean
Place the penis in a saucepan, cover with cold water, and bring to a boil.
Remove any scum, then simmer for 10 minutes.
Drain and slice.
Heat the oil in a large skillet.
Add the onion, garlic, and coriander and fry until the onion is golden.
Add the penis slices and fry on both sides for a few minutes.
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.
Lower the heat, cover, and simmer for about 2 hours, or until tender.
Add a little water from time to time if necessary to prevent burning.
Taken from Two Fat Ladies – Full Throttle by Clarissa Dickson and Jennifer Paterson. New York, Clarkson Potter, c1998
Popularity: 7% [?]
