American launches book teaching semen-based cooking recipes

If after ejaculating you turn to the bath or the paper towel, guys, you know that there are people out there who prefer to simply put the sperm in a frying pan and make a kind of omelet with the unusual ingredient, so to speak.

Using sperm as a culinary ingredient is the project of nurse Paul Photenhauer, who since 2008 has published two books by Amazon with recipes that take semen as an ingredient. The translated titles are "Natural Harvest: A Collection of Semen Recipes" and "Semenology - The Bartender's Semen Notebook". None of the titles were released in Brazil.

The sale of over 12, 000 copies of his books already shows that, regardless of motivation, there are those who are interested in the subject. Photenhauer developed his recipes with criterion, after all, to add semen to recipes of dishes and drinks, the author took some cooking courses in France.

Interest in the “ingredient” came eight years ago when talking to friends about what each one did with the semen they produced. In other words, apparently there are more options besides the shower and the tissue ...

The question is, are people really willing to use semen in cooking recipes? If you also wrinkle this idea, look at what the author of the book said in a statement published in the Folha de São Paulo: “The taste of semen is unique, which makes it interesting. And it is produced by someone you love or yourself. ” What's up? It will be?

Photenhauer even gives some tips on how to improve the taste of the exotic ingredient. According to him, the liquid tastes sweet and salty at the same time, and tastes better when sugar is added. The chef also advises the use of semen to replace egg white in some recipes. Detail: It is always better to use the fresh "product".

If you can not consume the ingredient at the time of "manufacture", you can keep the semen stored in the refrigerator for up to three days. Or you can freeze the ingredient, which ends up damaging the texture of the liquid, but, according to Photenhauer, the taste remains the same.

Among the recommendations for use and preservation, the author advises not to use semen of smokers, since the cigarette seems to make the "product" taste more bitter. Among the foods Photenhauer considers to improve semen's flavor is ginger, which he has consumed through tea.

As for health issues, it is worth remembering that semen can transmit diseases such as hepatitis B and C as well as the AIDS virus. The author recommends that the product consumed be from the person himself or someone whose health is up to date. What's up? What do you think of this new culinary trend?