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I was once in a sushi bar in Hollywood, a tiny little place on the Sunset Strip across from the Roxy Theater and at one point the topic topic of conversation turned to a particular Japanese delicacy, one rarely encountered, but served in this very same restaurant at certain times of the year, Fugu shirako or Blowfish semen sashimi. I was fairly blase about trying it, but the table consensus was “This stuff is super expensive. We’re on an expense account. They’ve got it. Let’s go for it” and so we did. I don’t remember that much more about it, but I do recall thinking it was pretty good at the time, I must say.
From the description of Natural Harvest on Lulu.com
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!
Some of the reviews are priceless. And did you hear about the chef in NYC who made cheese out of his wife’s breast milk?
Waste not, want not. Isn’t that what they said during the last Great Depression?
Thank you Paul Gallagher!
