Ryika
Lazy Wannabe Artista
- Joined
- Aug 30, 2013
- Messages
- 9,393
[I know what your first reaction is but please, please keep it civil! No sexual comments and content so the discussion can be fruitful and the thread can remain open!]
So I found this book, and I'm probably going to buy it:
So to be honest, I'm sort of looking for an expert or two, who can answer a few questions:
- Does sperm actually change the texture of foods?
- I know that sperm itself does have a rather subtle taste that isn't too strong, but lasts for a pretty long time. Can I expect a similar result when I use it as an ingredient?
- What are the expected results of mixing sperm into everyday recipes? Do I really need specialized recipes that make proper use of its attributes?
For those who are like me, inexperienced, but interested in the art of cooking with sperm, feel free to also give your input.
Also, I feel like my partner is going to be grossed out by my suggestion, which isn't a problem in itself - it's certainly not the grossest thing I've asked of him recently - but I wonder if anybody has some tips about how I could more... gently introduce him to this topic.
So I found this book, and I'm probably going to buy it:
Don't quite know how to sell it to my friend yet, but I'm sure I'll find a way to convince him to... well... donate some ingredients? And how to make him give it an omnomnom, too, because I really want to see his reaction to a good, tasty sperm pie.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.
So to be honest, I'm sort of looking for an expert or two, who can answer a few questions:
- Does sperm actually change the texture of foods?
- I know that sperm itself does have a rather subtle taste that isn't too strong, but lasts for a pretty long time. Can I expect a similar result when I use it as an ingredient?
- What are the expected results of mixing sperm into everyday recipes? Do I really need specialized recipes that make proper use of its attributes?
For those who are like me, inexperienced, but interested in the art of cooking with sperm, feel free to also give your input.
Also, I feel like my partner is going to be grossed out by my suggestion, which isn't a problem in itself - it's certainly not the grossest thing I've asked of him recently - but I wonder if anybody has some tips about how I could more... gently introduce him to this topic.