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Back when this city was so concerned with being lean and green, I wondered what that health-conscious program would do to the proper preparation of Rocky Mountain oysters, Colorado’s unofficial state food (as seen on the Let’s Talk Colorado tourism page, which I took to task for its general incoherence in “Balls!“). After all, breading and deep-frying sliced bull’s testicles is about the only way to make these items seem palatable to the general public; nobody wants to see gently braised gonads.
Except, perhaps, Ljubomir R. Erovic, the Serbian chef who’s the author of The Testicle Cookbook: Cooking With Balls, and also the organizer of the World Testicle Cooking Championship, held annually in Serbia since 2004.
That’s him above, talking about the potent power of testicles. His ballsy work has been covered around the globe, including in this TV report:
