• World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship
  • World Testicle Cooking Championship

Domaćin 2011.g. bila je Ovčar Banja a pod pokroviteljstvom TO Čačak.


Nakon svršenog osmog svetskog šampionata, možemo konstatovati da smo „The Testical Menu” proširili novim specijalitetima od belih bubrega, koktelom ‘Bourbon with balls’ i tortom “BallCake”. Spajanjem različitih tradicija, kuhinja i ljudskom maštovitošću, pomerili smo granice u spremanju ovih egzotičnih jela. WTCC je ove godine okupio izvestan broj kuvara iz Srbije i inostranstva. Svoje kutlače ukrstili su kuvari iz Brazila, Amerike, Danske, Australije, Makedonije i Srbije.

Stručni žiri imao je veoma delikatan  zadatak kako bi sve specijalitete pravilno ocenio. Teško je odlučiti, koji, specijalitet zaslužuje prestižnu nagradu specijaliteta nad specijalitetima .

Takođe, birao se najhrabriji čovek planete (The Ballsiest Man of The Year) za 2011. godinu. Prestižna nagrada ustanovljena je na prošlom šampionatu, i dodeljivaće se svake godine.  Od naredne godine izbor Najhrabrijeg čoveka planete (The Ballsiest Man of The Year) organizacija će prepustiti svetskoj javnosti.

STRUČNI ŽIRI :

Anna Wexler (New York), PREDSEDNIK ŽIRIJA – naučnik u istraživanju ljudskih mozgova, pisac, novinar, filmmejker.

Ljilja Cvekić – bivša novinarka Reuters-a.

Velimir Veca Dejanović – profesor na FDU, autor poznate emisije “KUVATI SRCEM”.

TAKMIČARI su došli u petak

Pristižu sa svim svojim đakonijama potrebnim za pripremanje specijaliteta. Čuje se graja i tradicionalno razmenjivanje mud®ijaških pozdrava: “Alo, Mud®ijaši“. Svi su veseli, puni elana i žurno postavljaju svoje šatore u “mud®ističkom kampu”. Ovogodišnji kamp je bio gost mesnoj zajednici Ovčar Banja i Turističkoj organizaciji Čačka, sa tendencijom da se tamo nastani za stalno.

Pala je noć. Dok se raspaljuju roštilji i sprema večera, kreću pesme praćene gitarama. Piju se različite vrste pića, sa različitih podneblja; gore vatre, oseća se miris roštilja pored reke okružene planinama. Harmonija vlada izmedju ljudi i prirode. Svi su željni opuštanja i odmora od užurbane svakodnevice.

SUBOTA - dan takmičenja

Nakon burne noći, dosta ispevanih pesama i popriličnog broja ispijenih časica, takmičari užurbano završavaju poslednje pripreme za finalni deo. Sada treba pokazati umeće i pripremiti svoj specijalitet koji su uvežbavali godinu dana.

Podne je. Na binu izlaze Anna Wexler, Ljilja Cvekić i profesor  Dejanović. Anna Wexler šaljivim tonom proglašava festival otvorenim i kaže : “Gentlemens, Start Your Testicles”.

Anina izjava započinje veliko odmeravanje snaga. Takmičarski duh se mogao osetiti u vazduhu. Rivalitet je najjači među dugogodišnjim ekipama - “Kod Mrša”, prošlogodišnjeg šampiona, podjednako dobre ekipe 'Palanačka muda' i ekipe 'Tasine mudadžije' iz Aranđelovca.  U ravnopravnu borbu su se uključili i 'Moravski alasi' iz Čačka, zatim šampioni iz 2009, ekipa 'Mudonje iz Velereči' , 'Kreativni centar Niš', 'Nemedicinski radnici Kragujevac' i druge ekipe. Kuriozitet šampionata jesu inostrani kuvari, koji su putem interneta saznali za festival i odlučili da se priključe borbi za prestižnu titulu. Imali smo kuvare iz Amerike, Australije, Brazila, Mađarske, Makedonije, Danske.

Brazilski tim je predvođen mladim bračnim parom, Luiz i Betina Mello. Gospođa Mello se dokazala kao neverovatno maštovita kuvarica. Ona je, poznati brazilski specijalitet “farfufu“, pretvorila u specijalitet od testisa. Ukus, odnos  začina  i kompaktnost jela može se uporediti sa vrhunskim dostignućima majstora svetske kuhinje.  Ovaj veoma ukusan specijalitet, pored raznovrsnih dodataka, “začinili” su testisi od bika. Srbi iz Australije doneli su testise od kengura, koje su pripremali na tradicionalan šumadijski način.


Posetioce i goste zabljavljao je “Cooking With Balls Band“ svirajući Rock & Roll domaćih i stranih izvođača. Bila je tu i čuvena zdravica o testisima: “MUD®IJAŠKA ZDRAVICA”.

U 18 h počinje proglašenje pobednika. Prostor ispred bine je krcat. Svi žele da budu u prvom redu i vide koji specijalitet je osvojio prestižnu nagradu.

Nakon dodeljivanja nagrada, pre proglašenja drugog i prvog mesta, sve staje. Situacija kulminira, napetost raste. Na binu se penje Stefan Candby iz Danske. Ovog Danca sa Srbijom povezuje samo ime, ali ga sa našim festivalom povezuje mnogo toga.

Stefan pokazuje svoje umeće i pravi “koktel od testisa”. Nikada pre, do ovog trenutka, niko nije znao da se sa testisima može napraviti izuzetno ukusan koktel naziva “Bourbon with balls”, vrhunskog kvaliteta i ukusa. Možemo slobodno reći da ovaj Danac prvi “BallTender”.

Ukratko ćemo Vam dočarati kako je to izgledalo: viski, led, limun, šlag od povrća, na rebru od jagnjeta nanizana su dva testisa od ovna. Vizuelno, koktel deluje atraktivno, a ukus je fenomenalan. Nismo baš sigurni u jačinu afrodizijaka jer koktel je spremljen u veoma maloj količini. Možemo reći da atraktivna kreacija i izvanredan ukus  upućuju na to da je Stefan pravi majstor u spremanju koktela. U svakom slučaju, ovaj koktel možemo izdvojiti i opisati kao jedan od kvalitetnijih i ukusnijih. Preporučujemo ga svim  uživaocima dobre kapljice.

Kompletan recept koktela možete pronaći na delu sajta IZ NAŠE KUHINjE.

Koktel 'Bourbon with balls' je serviran šampionu za 2011. godinu. Šampion iz 2010, ekipa “Kod Mrša”, je prvi put u istoriji šampionata uspela da odbrani titulu. Šampionski pehar ostao je u dobrim rukama sasvim zasluženo.


Nakon proglašenja pobednika i podeljenih nagrada, učesnici i posetioci festivala mogli su se zasladiti tortom Snežane Angelovske i humanitarne organizacije “HOA ANGELČINJA” iz Makedonije. Gosti iz Skoplja su napravili ukusne kolače u obliku testisa,  koji su svojom lepotom privukli pažnju posetilaca. Zahvaljujući neverovatnom talentu u spremanju slatkih đakonija, Snežana Angelovska i njen sin Miki napravili su pravo remek delo: tortu sa temom festival, koja je poslužena učesnicima i posetiocima.

Nagradu za najhrabrije delo u 2011. godini dodelili smo  osnivaču WikiLeaks, gospodinu Džulijanu Asanžu, jer je imao hrabrosti da objavi tajne diplomatske beleške, koje otkrivaju prljave radnje iza  kulisa medjunarodne politicke scene. Smatramo da je za to zaista potrebno imati pozamašne bele bubrege, kojih ima samo na “Mud®ijadi”.

Pored dobre zabave i atmosfere jedinstvene na svetu, posetioci su mogli da uživaju u prirodnim lepotama Ovčarsko-kablarske klisure, planinarskim sportovima u okviru Extrem kluba “Armadillo”, bazenu sa toplom vodom, krstarenjem Zapadnom Moravom, poseti Srpskoj svetoj gori i manastirima Kablara. Organizovali smo svetski jedinstven i neponovljiv događaj, Mudstok!

SLIKE SA FESTIVALA POGLEDAJTE NA NAŠOJ FEJSBUK STRANICI.

 

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The World Testicle Cooking Championships

We hang out and take an inside look at Serbia’s answer to MasterChef… except with more scrotum

Six things you need to know about the WTCC

In 2004, the first “BallCup” was held in the idyllic forests of Serbia. Today, the festival, a “cultural exchange” that celebrates testicles, food, and partying, spans three days – location, weather, and successful organisation permitting (it’s run entirely by volunteers) – and attracts between 1,000 and 4,000 people. Countries that have been represented include: America, Australia, Ireland, Brazil, Israel, Bulgaria, Romania, Switzerland, and South Africa.

According to the Guinness Book of World Records: “The world’s largest and longest-running testicle-cooking championship is the World Ball Cup, held each year since 2004 in Gornji Milanovac, Serbia.” It’s estimated the amount of balls used at the 2011 event was around the 100kg mark.

Besides those from a human, all animal testicles can be consumed. And there’s a rich history of it: the Greeks used to eat sheep’s balls prior to battle for strength; the Romans believed dining on the balls of a healthy animal could heal a man of his own testicular problems; and the Chinese used them as a libido booster.

In Serbia, balls are affectionately known as “white kidneys.” The reasoning behind eating them? The WTCC organisers told us that testicles are the only meat that can be eaten while the animal donor remains alive. In addition to that, they look to promote the responsible consumption of animal meat i.e. If an animal is killed for its meat, why not eat the whole animal?

Generally, in Serbia, the price of testicles is much cheaper than ‘regular’ meat. In fact, depending on your level of enthusiasm, butchers have been known to give them away for free. The Serbs have various specialties based on offal, and sack Skittles, which were a favourite of the Serbian Royal Family, are no exception. Since they’re packed with minerals and cholesterol, testes are to be consumed in moderation.

Sixteen species of animal donate their testicles to the WTCC's culinary cause. The array of options available is impressive: boar, bull, donkey, kangaroo, ostrich, rabbit, deer, shark, ram, horse, rooster. The majority of balls are from either boars or bulls.

WHEN DID YOU FIRST HEAR ABOUT THE BALLCUP?

I came across the testicle festival the way I find out about all important things in my life: by Googling weird shit late at night. Somehow I came across Ljubomir’s e-book and in the opening video he mentions the festival. Right then, I knew that I had to go. I emailed Ljubomir, offered to put on a free fire show [Anna is a fire performer], and several weeks later I found myself on a rickety bus heading into central Serbia.

THE APPEAL OF THE BALL CUP FOR MEN IS OBVIOUS E.G. ''HEY, LOOK! I'M COOKING WITH BALLS!'' WHAT IS THE APPEAL FOR A WOMAN?

It’s the same appeal. Although, to be fair, probably about 95 per cent of the cooks are male. There are more women in general attendance, but overall, it’s definitely a male-dominated event.

YOU'VE BEEN HEADING THE JUDGING PANEL FOR THREE YEARS NOW. HOW DID YOU BECOME JURY PRESIDENT?

When I first came to the WTCC, in 2009, I was in for a bit of a surprise: it turned out that I was the one who’d travelled the farthest to eat balls. I’d come from my home in Tel Aviv, Israel, and everyone else was from Serbia or the Balkans. That may be part of the reason why Ljubomir gave me the honour of being President of the Jury.

AND WHAT DOES THIS EXTREMLY PRESTIGIOUS POST INVOLVE?

Tasting the testicles in the top-secret jury room, along with the rest of the jury. Unfortunately, I don’t have veto power. I’m also part of the “face” of the WTCC: I lead the opening ceremonies, speak at the press conference, give interviews, and present the awards at the closing ceremonies.

WHAT IS IT THAT KEEPS YOU COMING BACK TO THE WTCC FOR MORE?

For two full days I’m a rock star in Serbia. I’m in the newspapers, on radio and TV, and I lead the opening and closing ceremonies. Last year I even had a bodyguard. I get to do ridiculous things, like present the “Ballsiest Man of the Year” award to Barack Obama at the press conference [in 2010]. It all culminates in tasting over a dozen testicle dishes and awarding the official BallCup trophy, which is a wooden sculpture of a man with a gigantic erect penis.

HOW'S THE CROWD?

I like hanging with crazy people and Serbs are pretty f—king nuts. There’s no bullshit with them, no pleasantries – they’re open, honest, and they’ll tell you what’s on their mind. They’re funny, too. There’s definitely a language barrier, but alcohol – especially that Serbian rakia – has a magical way of breaking it down. The people are extremely hospitable and everyone at the festival has become sort of like family… my Serbian, testicle eatingfamily.

WHAT IS THE OVERALL ATMOSPHERE LIKE?

I like to think of it as a kind of redneck-style American cookout, only transplanted to Eastern Europe, which means more alcohol, more partying, and just total craziness. I’ve travelled to
some of the best parties in the world – Burning Man, raves in Goa, Full Moon parties in Thailand – and BallCup tops them all. It’s authentic.

A RATHER DEEP QUESTION NOW: WHAT DO BALLS MEAN TO YOU?

Well, I’m happy I don’t have them – I can’t imagine walking around with two wrinkled, über-sensitive sacks dangling from any part of my body, much less my crotch – but I’m happy that I can metaphorically have them. That is, as a writer, I’m thankful for the role balls have played in enriching the English language. Why bother calling somebody “courageous” or “adventurous” when you can just say that he’s got balls?

There are a number of different awards: There is an overall prize for taste, which is the most coveted, but there are also prizes for things like presentation. In 2009, because of a language miscommunication, I actually invented an award for best texture. In terms of the main prize, the first time I taste a dish I try not to be too cerebral about things. There are always a few dishes that immediately stand out – like, holy shit, this is f—king fantastic – and there are also a few that you quickly want to spit out into a napkin.

I usually go back and re-taste all the top contenders, and only then do I start to consciously analyse things. I think about style, creativity, texture, and flavour. The dish that won top prize the last two years in a row is incredible: It’s a kind of stew with testicles, vegetables, peanuts, olives, and lots of spices. There’s an initial taste, followed by a second taste as the spices kick in, and then after you’re done swallowing there’s another taste that floats up – and you’re just left with this awesome aftertaste. I don’t know how they do it.

There’s no written description next to each dish in the jury room, so I actually never know what kind of testicles I’m eating. Bull is probably the most popular variety, though. In terms of logistics, the scoring works slightly differently each year and it’s often a bit chaotic. Generally speaking, all the judges give an independent rating of each dish – say, on a scale from 1 to 10 – and the overall totals are tallied up for each dish. If there’s a tie, we re-taste the dish and give new ratings to break the tie.

HOW EXACTLY DID YOU COME UP WITH THE IDEA FOR A TESTICLE COCKTAIL?

Before leaving Denmark for the BallCup, I thought, ‘I’m a bartender, so why not make a cocktail with cooked balls in it – just for the fun of it?’ I came up with a recipe that I knew would work well, packed my bar tools, and asked if I could participate upon arrival. They’d never had a bartender make a cocktail with balls, but they were so happy with the idea that they thought the world’s first cocktail with testicles in it should be shared with everybody. I hope this year there will be space for a separate bartending competition and that bartenders with balls from around the world will enter!

WHAT WAS YOUR FIRST EXPERIENCE WITH TESTICLE EATING ?

I was fortunate to taste them for the first time in the jungles of Sumatra, while living with the Mentawai people last year. Every time we castrated a pig, we ate the balls right after. We would boil them for a few minutes in bamboo pipes while the pig ran squealing around our hut in the deep of the forest.

DO YOU FEEL IT WHEN YOU ’RE SKEWERING THE NUTS FOR YOUR COCKTAIL ?

Not at all. It’s like cutting any kind of meat but you’ve got a cheaky smile during it.

WHAT DID EVERYONE THINK OF BOURBON WITH BALLS?

Judges, special guests, and the audience members who tried it loved it and raved about it. Everybody went crazy and so many people came to congratulate me. No prize, but it was a star moment for me and was definitely worth the trip.

RECKON A SHOT OF BALLS COULD WORK ?

It could actually. Maybe that is an idea for 2012! I used to serve oyster shots in my old bar, so hell yeah, it could work with small balls, like a rabbit’s.

DID YOU CELEBRATE YOUR CREATIVE COCKTAIL SKILLS BY GETTING PISSED?

After the final, yes, we drank a lot of bourbon and plum brandy – the local moonshine. We also ate balls from all the competitors’ dishes.

DID YOU RETURN TO DENMARK A HERO?

Yeah, I did harvest a lot of respect from friends around the world who heard about the festival!

(interview by Daniel Steiner Maxim Australia March 2012 issue)

Pomažu na delu

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