Giving Thanks: Foodie Feminists Feast On Tasty Testicles

Illustration for article titled Giving Thanks: Foodie Feminists Feast On Tasty Testicles

When we first got word of Ljubomir Erovic's new book, The Testicle Cookbook: Cooking With Balls, one thing became crystal-clear: After decades of jokes about busting someone's balls, I was finally going to be able to make good on the metaphor! And so, in honor of the holiday, Kay Steiger, Latoya Peterson and Ann Friedman joined Spencer Ackerman and me for a delicious reproductive organ meat feast. The video is, of course, after the jump.


A Very Feminist Thanksgiving Feast from Megan Carpentier on Vimeo. For the record, it is really, really difficult to peel balls, as you've basically got to slice the connective tissue, work your fingers in around one end and separate it. It is impossible to do if you're going to be remotely squeamish about it — and the video that Spencer and I watched does not do justice to the sound, feel or odor that comes with peeling balls. If Spencer's reaction to the video when we watched it doesn't scare you off, you can see the original below.

The Testicle Cookbook: Cooking With Balls [Yudu] The Testicle Cookbook — Peeling Testicles [YouTube] Earlier: Schweddy Balls


Mireille is sensational, like a She-Hulk

Back when I still ate meat, I had some testicles. Here in Colorado, Rocky Mountain Oysters are a specialty. They were deep fried and served with ranch dressing, so I'm afraid to say it tasted like chicken, like dark meat. There's the shock value of it, and then just whatever. Nevertheless, I get to say I ate balls.