I've got a recipe for stewed ram's penis which my maiden aunt sent me. I'm not too sure I fancy it - but it must be pretty well what Grok would eat?? Anyone tried it??! I can post the recipe if anyone wants it...
I just threw up a little in my mouth...but if you can stomach it, more power to ya'!
That would be interesting to ask for at the butcher shop...
Breadsauce is a troll people.
If someone else bought it and cooked it, I'd try it once. =P But I don't think I could ask for it even if I did know where to buy it, and I'd be pretty freaked out trying to prepare it.
Do you eat it starting from the tip and working your way down, from the root and working your way up, or do you nibble at it like corn on the cob? Careful, your answer says a lot about you.
Probably just be like a big hot dog
Here is a recipe below. I wonder if this is a good candidate to serve with testicles on the side. Any recipe that calls for removing scum...just doesn't sound that appetizing to me. I also threw up a little in my mouth like Funky Flasher.
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
Scald the penis (bad penis!), then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind).
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. (OUCH)
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.
The ladies say this was originally a Jewish recipe from Marcelle Thomal.
Apparently innards, including penis, once played a major role in Jewish cooking.
This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa Dickson and Jennifer Paterson. New York, Clarkson Potter, c1998
Last edited by Beef Cake; 06-01-2010 at 02:45 PM.
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