Guardian columnist Fraser Lewry takes one for the team and tries out the new Serbian cookbook Cooking with Balls:
… 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.
The testicle pizza doesn’t turn out so well, but the fritters sound pretty good.
Previously:
Great balls of fryer
The mystery of the five-inch bull balls
Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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