• 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

World Testicle Cooking Championship, Ovcar banja 2011

After finishing the Eighth world championship, we can say that we have expanded "The Testical Menu" new with kinds of dishes of white kidney s (testicles of EDIBLE ANIMAL), as well as with new dishes but in the forsm of cocktails 'Bourbon with Balls and the cake 'BallCake'.

By merging the different  traditions, cuisine, and the human imagination, we move the boundaries in preparing these exotic dishes.
This year
WTCC  brought together a number of chefs who are fans of preparing these dishes, both from Serbia and abroad.
The  chefs  from Brazil, America, Denmark, Australia, Macedonia and Serbia crossed their ladles.


The professional s jury had a very delicate task to make all the dishes properly assessed, and to decide who deserves the prestigious specialty dishes of the cuisine.
The bravest man in the world, The Ballsiest  Man of The Year, was elected for 2011. The prestigious award was established at the previous championship, and will be given every year. The  first two prizes went to candidates according to the ideas of the organizers. From next year  the world public will decide who the bravest man in the world ,TheBallsiest The Man of The Year, will  be.

EXPERT JURY:

Anna Wexler (New York) President of the Jury - a scientist in the study of human brains, writer, journalist, filmmaker.
Ljilja Cvekic - Former Reuters journalist
Prof. Velimir Dejanovic. the author of the FDA program "COOKING WITHS HEART"

Competitors have come on Friday.

The come with all the delicacies that are necessary for the preparation of food. You can hear the noise and the traditional exchange of greetings , "HELLO MUD ® IJAS". Everyone is happy, full of enthusiasm and urgency in setting up their tents in the CAMP. This year's camp was the guest of the local community of Ovcar Banja and Tourists Organization of Cacak, with a tendency to settle there permanently.
Night fell.  While the  people were  grilling and cooking dinner, songs accompanied by  the guitars began. They drank different types of drinks, from different climates, hung  up by  the fire, you cooul feel the smell of barbecue in the beautiful nature along the river surrounded by mountains. The harmony between people and nature was obvious. All were eager to relax and rest from busy everyday life.

Saturday competition day;

After a stormy night, a lot of songs, drunk glasses, competitors rushed  to finish the last preparations for the final part. Now we need to show skills and to prepare our specialties which we have practiced for one  year.
It is noon. On the stage are Anna Wexler, Ljilja Cvekic and prof. Velimir  Dejanovic. Anna Wexler in a humorous  tone, declared the festival open and said, "Gentlemen, Start Your Testicles"
During  the competition "Cooking With Balls Band" Rock & Roll entertained visitors and guests, playing local and foreign artists' songs.

There was the famous toast of the testicles, "MUD@IJAŠKA Zdravica"

The Brazilian team was led by the young couple, Louise and Betina Mello - incredibly imaginative cook. It is well-known Brazilian specialty "FARFUFA" turned  into a specialty of the testicles. The taste, the ratio of spices and compact meals can be compared with the top achievements of world cuisine masters. For this very tasty  specialty  and additives the testicles of a bull are used.
Serbs from Australia brought the testicles of a kangaroo which were prepared in the traditional way of Sumadija.

At 6 pm. the official part begins, the proclamation of the winner. The space in front of the stage is packed. Everyone wants to be in the front  row and see who won the prestigious award.

After the allocation of many awards, when the proclamation was expected of the second and first place, suddenly everything stops. The situation culminated in, the tension builds. Stefan from Denmark goes up the stage.

For the first time in the world there is a "cocktail of testicles" Never before, by that time no one knew that  using  testicles you can make a very tasty cocktail called 'bourbon  with balls' of superior quality and taste. We can say that the festival got a first-BallTender.

Let us briefly describe what it looked like;
Whiskey, ice, lemon, cream of vegetable,  on the ribs of a lamb there are two testicles of a ram strung. Visually, the cocktail seems attractive and the flavor is phenomenal. We are not sure that it is an aphrodisiac cocktail because it is prepared in a very small quantity. We can say that the creation  is of attractive and wonderful taste, we suggest that Stefan is a master in preparing cocktails in general. In any case, this cocktail can be extracted and described as one of the better and more tasty. Simply put, we recommend it to all the beneficiaries of good wine.

Complete cocktail recipe can be found on our website.
The champion of 2011 has honor to taste Cocktail with balls.


Guests from Macedonia called AGENLČINJA HOA made a delicious cake in the shape of the testicles, which drew much attention with its beauty visitors. Thanks to the incredible talent in preparing fresh delicacies, Snezana Angelovska  and her son  Miki made the real masterpiece, a cake with the theme of the festival. Cake has been served to all visitors.

As you know WTCC since last year have awarded certificates for the bravest and wisest in the world.   Last year the award was given to U.S. President Barack Obama, who  did not attend the festival this year.
This year the award for the bravest work done in the world, was assigned  to the founder of WikiLeaks Assange Mr. Julian, who possessed the courage to publish a secret diplomatic notes, which reveal a nasty business behind the scenes of the international political scene.
The entire proceeds of the event will be focused onto the fight against corruption and for humanitarian purposes.

In addition to fun, unique atmosphere in the world, visitors were able to enjoy the natural beauty Ovcar-Kablar, mountain sports in the Extrem Armadillo Club, swimming pool with warm water, cruising the Western Morava, visit the holy mountain, and Serbian monasteries of Kablar. Simple. Featuring a unique festival in the world, visitors can enjoy an active and fun weekend in the country, in a spirit of Mudstok!

CHECK ALL PHOTOS FROM FESTIVAL 2011 ON FACEBOOK PAGE HERE:


 

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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)