How to cook and prepare cocktails with sperm
Yes, you are reading correctly, cooking with sperm! Not only could your man surprise you in the kitchen but also behind the counter of a bar, the barman could prepare you new cocktails containing sperm. Two books have even been published on this new way of drinking and eating and a blog called cookingwithcum.com has been opened.
“This is the definitive manual for barmen looking for ingredients that go beyond exotic fruit juices and rare liqueurs. Driven by the commitment and passion for the freshly picked ingredient, Semenology pushes the limits of classic bartending. Sperm is often available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate and learn to mix selected spirits to enhance the delicate flavors of the sperm. The book provides helpful tips that provide every detail of Semenology, from mixing to presentation. "
Here are for example two cocktails with the relative recipe.
The Galliano Cum Shot cocktail
1oz of Galliano
1 oz freshly brewed coffee
1-2 teaspoons of semen
1-2 teaspoons of whipped cream
Instructions: mix the cream with the sperm and create a cream. Pour the Galliano with a spoon, making sure that the layer of hot coffee remains on the top. Add the sperm cream and drink when it is still hot.
Macho Mojito
1 oz spiced dirum
Mint leaves
1 tbsp sugar
1 teaspoon of icing sugar
1/2 oz of lime juice
2 oz soda
Semen
Lime wedges
Instructions: mix lime juice and sugar well. Add the mint leaves and gently crush them. Then add the rum and mix to pick up the mint leaves from the bottom of the glass. Add whole ice cubes and soda until the glass is full. Using a cappuccinatore (the one used to make the foam in the cappuccino n d r), gradually insert small quantities of icing sugar into the sperm until it reaches a creamy consistency. Taste frequently to achieve the perfect sweet and savory balance. Carefully with a spoon drop the sweet foam into the side of the glass so that it is distributed gracefully on the glass of the glass. Garnish with lime wedges.
“Sperm is not only nutritious, it also has a wonderful structure and amazing cooking properties. Like good wine and cheeses, the flavor of the seed is complex and dynamic. Sperm is inexpensive to produce and is readily available in many, if not most, homes and restaurants. Despite all these positive qualities, sperm is a neglected food. This book hopes to change the situation. Once you have overcome any initial hesitation, you will be surprised to learn how wonderful sperm is in the kitchen. Sperm is an exciting ingredient that can give any dish you prepare an interesting twist. If you are a passionate cook and you are not afraid to experiment with new ingredients - you will love this cookbook! ”.
Paul Photenhauer, the author, is not a pervert who drinks sperm all day - he says he reserves the cooking of sperm for special, intimate meetings with his partner. In an interview he said: “For me, it's more of a fun to add to food, or to a drink. It adds a personal touch. Sperm cocktails may not look sexy for most of you, cookbooks have never published this type of recipes because the question of swallowing sperm is a social taboo outside the bedroom, "he continues to explain the author. “If you want your partner to swallow it, you should be willing to do it with yours too. I mean, it's your seed. People eat all kinds of crap. Eggs are the menstruation of hens. Milk is the mammary excretion of cows. At least the seed is fresh and you know who the producer is. " Obviously, in addition to the blog, it is possible to tweet with the author at the hastang #Fotiecookingwithcum.
Text taken over from: www.medicinaonline.co
“This is the definitive manual for barmen looking for ingredients that go beyond exotic fruit juices and rare liqueurs. Driven by the commitment and passion for the freshly picked ingredient, Semenology pushes the limits of classic bartending. Sperm is often available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate and learn to mix selected spirits to enhance the delicate flavors of the sperm. The book provides helpful tips that provide every detail of Semenology, from mixing to presentation. "
Here are for example two cocktails with the relative recipe.
The Galliano Cum Shot cocktail
1oz of Galliano
1 oz freshly brewed coffee
1-2 teaspoons of semen
1-2 teaspoons of whipped cream
Instructions: mix the cream with the sperm and create a cream. Pour the Galliano with a spoon, making sure that the layer of hot coffee remains on the top. Add the sperm cream and drink when it is still hot.
Macho Mojito
1 oz spiced dirum
Mint leaves
1 tbsp sugar
1 teaspoon of icing sugar
1/2 oz of lime juice
2 oz soda
Semen
Lime wedges
Instructions: mix lime juice and sugar well. Add the mint leaves and gently crush them. Then add the rum and mix to pick up the mint leaves from the bottom of the glass. Add whole ice cubes and soda until the glass is full. Using a cappuccinatore (the one used to make the foam in the cappuccino n d r), gradually insert small quantities of icing sugar into the sperm until it reaches a creamy consistency. Taste frequently to achieve the perfect sweet and savory balance. Carefully with a spoon drop the sweet foam into the side of the glass so that it is distributed gracefully on the glass of the glass. Garnish with lime wedges.
“Sperm is not only nutritious, it also has a wonderful structure and amazing cooking properties. Like good wine and cheeses, the flavor of the seed is complex and dynamic. Sperm is inexpensive to produce and is readily available in many, if not most, homes and restaurants. Despite all these positive qualities, sperm is a neglected food. This book hopes to change the situation. Once you have overcome any initial hesitation, you will be surprised to learn how wonderful sperm is in the kitchen. Sperm is an exciting ingredient that can give any dish you prepare an interesting twist. If you are a passionate cook and you are not afraid to experiment with new ingredients - you will love this cookbook! ”.
Paul Photenhauer, the author, is not a pervert who drinks sperm all day - he says he reserves the cooking of sperm for special, intimate meetings with his partner. In an interview he said: “For me, it's more of a fun to add to food, or to a drink. It adds a personal touch. Sperm cocktails may not look sexy for most of you, cookbooks have never published this type of recipes because the question of swallowing sperm is a social taboo outside the bedroom, "he continues to explain the author. “If you want your partner to swallow it, you should be willing to do it with yours too. I mean, it's your seed. People eat all kinds of crap. Eggs are the menstruation of hens. Milk is the mammary excretion of cows. At least the seed is fresh and you know who the producer is. " Obviously, in addition to the blog, it is possible to tweet with the author at the hastang #Fotiecookingwithcum.
Text taken over from: www.medicinaonline.co
6年前
