Really? Cooking with semen?
This week we're dedicating a post to an article from a London-based foodie magazine that we just love: Root and Bone. We found it after having breakfast at Caravan in King's Cross, enjoyed the millennium steak cover, found the centerfold and BAM! Loved the magazine and article and wanted to share it here.
We weren't sure how we felt about cooking with semen either, but Root and Bone told us all about it in their interviews with Paul Photenhauer: author of Natural Harvest and Semenology. These two books explore any and all potential uses for spunk in food and drink. Cum is tasty, rich in protein, and as Photenhauer puts it “adds mental stimulus to food.” There's also definitely a sexy angle to eating food cooked with semen. Photenhauer adds that Semenology, his term for the mixing of semen-infused cocktails, pushes the limits of classic bartending.
There are no real health benefits to cooking with semen. From a gastronomic point of view, he says, semen has an incredibly dynamic flavor, like a fine wine or cheese. It's also cheap and plentiful (and fun!) to produce. Just make sure to tell your guess what the secret ingredient is in the food and drink.
Find out more about Paul Photenhauer and his books at cookingwithcum.com, or find him on twitter at @semenbook.
You can pick up a paper copy of Root and Bone, or find them at rootandbone.co.uk
We're yet to try any of these recipes. If you do, let us know what you think!
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