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... and the unreasonable, unfounded obsession with japan

  • The permanently available, but constantly ignored ingredient has made it to the cook book

    • 6 Dec 2008
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    • Humor Kitch Stupid cooking cum fad irony joke other blogs sperm
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    This is the funniest shit I have seen!!!
    Ha ha ha ha! LOL! ROFL! I simply can't stop laughing from the idea that somebody actually beleives in the nutritious value of cum! Comon people, the whole idea is funny and stuff, but you can't be serious when writing this:
    Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!
    On the other hand majority of the comments are pure pisstake:  
    I won't be asking people to come to dinner anymore...I will be asking them to come AT dinner !!!
    This is the best book that I have ever cum across !!!
    These recipes are easy to make, even for cooking "new comers."  The Tossed Salad was a big hit at our Mens' Club Meeting. A slathering of Creamy Cucumber dressing really made the flavors pop.

    There are some twats as well, that not only don't understand the irony of the actual book
    ...and most importantly, what about the notion of transmitting HIV through consuming semen?      HIV infection can be by transmitted by the following body fluids:  Blood,blood products, like plasma,fluid around joints, the heart, lungs, the chest, and abdomen, vaginal secretions, fluids in childbirth,fluid in the brain and spinal column,SEMEN and certain other body fluids (especially those containing visible blood).  Please be considerate of others and do not boast of "sneaking" semen into your friends foods. While you may not have HIV, someone else may and not know it yet, they may read your comments and think, hey what a great idea!!!
    but also do not really understand how things really work - in this case with HIV. Once the substance has been in contact with air - oxidized, the virus is dead. The virus in the non-oxidized substance dies at the temperature 40ºC, so technically it is highly improbable to transmit HIV by using semen as a cooking ingredient.

    So - it is ok to serve the people your spunk without letting them know what they are eating!!!

    Thanks Annette for the link.
    The book is available here for USD 24.95
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  • SOME OLD-FASHIONED FENNEL AND DILL RECIPES

    • 18 Nov 2008
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    • Finer things in life History cooking dill
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    A Sallet of Fennel

    Take young Fennel, about a span long in the spring, tye it up in bunches as you do Sparragrass; when your Skillet boyle, put in enough to make a dish; when it is boyled and drained, dish it up as you do Sparragrass, pour on butter and vinegar and send it up.

    The Whole Body of Cookery Dissected, 1675, by William Tabisha.

    Fennel and Gooseberry Sauce

    Brown some butter in a saucepan with apinch of flour, then put in a few cives shred small, add a little Irish broth to moisten it, season with salt and pepper; make these boil, then put in two or three sprigs of Fennel and some Gooseberries. Let all simmer together till the Gooseberries are soft and then put in some Cullis.

    Receipt Book of Henry Howard, Cook to the Duke of Ormond, 1710.

    Dill and Collyflower Pickle

    Boil the Collyflowers till they fall inpieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.

    Acetaria, a book about Sallets, 1680, by John Evelyn.

    To Pickle Cucumbers in Dill

      Gather the tops of the ripest dill and cover the bottom of the vessel, and lay a layer of Cucumbers and another of Dill till you have filled the vessel within a handful of the top. Then take as much water as you think will fill the vessel and mix it with salt and a quarter of a pound of allom to a gallon of water and poure it on them and press them down with a stone on them and keep them covered close. For that use I think the water will be best boyl'd and cold, which will keep longer sweet, or if you like not this pickle, doe it with water, salt and white wine vinegar, or (if you please) pour the water and salt on them scalding hot which will make them ready to use the sooner.

    Receipt Book of Joseph Cooper, Cook to Charles I, 1640.

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