• 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

ZAVRŠENA 10. JUBILARNA „MUD®IJADA“ - „World Testicle Cooking Championship“

Festival je održan u malom selu Lunjevica, rodnom mestu kraljice Drage Mašin, pored Gornjeg Milanovca u jugozapadnoj Srbiji.

 

PETAK 30. AVGUST 2013.

Deo ekipa pristigao je već u ranim poslepodnevnim časovima. Podigli su šatore i uredili „MUD®ISTIČKI KAMP“.  Svaki od timova odmah je počeo da podlaže vatru i stavlja nešto u kotlić svojstveno mestu iz koga dolazi. Sprema se večera , nazdravlja...

(Atmosfera u veče pred šampionat - Cooking with balls band)

U 21h počeo je tradicionalni koncert „ Cooking With Balls Band“.  Gitara, Aleksandar Radulović, Dr Štirak i Ljubomir Erović klavijature. Svirao se Rock&Roll na opšte zadovoljstvo prisutnih. Zabava je trajala do 01h posle ponoći.

SUBOTA 31. AVGUST 2013.

Festival su otvorili : Ljubomir Erović, Anna Wexler iz Bostona, Stein Brauten iz Norveške, Dr.Dušan Stefanović lekar kliničkog centra Beograd, Branko Radovanović predstavnik MZ Lunjevica i direktor FK Lunjevica.

(Anna Wexler daje znak za početak šampionata) - (Jedno od maštovitijih specijaliteta )

Stručni žiri bio je u sastavu; Anna Wexler, Stein Brauten, Dr.Dušan Stefanović, Dr.Vet. Bojana Trifunović, akademski slikar Ilija Drašović.

U zvaničnom delu takmičenja, ocenjivao se jedino gulaš, od testisa, dok se u revijalnom delu takmičenja, ocenjivalo kuvarsko umeće u spremanju najukusnijeg jela od testisa po ličnom izboru; gulaš, rostilj, pita, pizza, kobasica, nova vrsta jela...

Ove godine korišćeni su testisi od pevca, bika, magarca, vepra, konja, ovna, jarca,noja i ćurana.

Od nastanka šampionata, do sada, upotrebljeno je  18 vrsta testisa, jestivih životinja. Ukupna težina svih testisa do sada korišćenih kreće se između 10 t  i  11 t.

Takmičilo se 20 timova iz Srbije, Republike Srpske, Nemačke i Danske.

(Dansko - Srpsko odmeravanje snaga)

Pobednik u pravljenju najukusnijeg gulaša je ekipa koja je ove godine postala novi svetski šampion, tim po imenu „MUDONJE IZ VELEREČI“ iz G. Milanovca. Drugo mesto zauzela je ekipa duplog šampiona „ KOD MRŠA“ iz Čačka, dok je treće mesto pripalo prošlogodišnjim svetskim prvacima ekipi „TITANS“ iz Loznice.

(Gospodin Zoltan i mališan iz Velereči, pobednici 10. jubilarnog šampionata)

U revijalnom delu takmičenja (ništa  manje važnim od glavnog), specijaliteti od testisa spremani su na način svojstven stečenom kuvarskom znanju originalnosti i profesionalnom iskustvu. Ocenjivao se ukus, inovacija, maštovitost, složenost postupka, aranžman, afrodizijačko dejstvo i tradicija.

(Mudovača - kreacija KC Kragujevac, prošlogodišnjeg vicešampiona) - (Jovana Erović prvi kuvar ekipe 'Mudijačice' )

Prvo mesto u revijalnom delu takmičenja pripalo je Jovani Erović iz G. Milanovca . Naziv specijaliteta je      „ testisi u slatkom sosu“. Spajanjem azijske i balkanske tradicionalne kuhinje, ovo jelo prijatno je iznenadilo čulo ukusa specijalizovanog žirija, koji je jednoglasno odlučio da ovo jelo bude prvonagrađeno.


Drugo mesto ( nimalo ne zaostaje za prvim ) osvojio je poznati nemački kuvar specijalista za francusku kuhinju André Niediek šef kuhinje i vlasnik restorana "Maison Blue" u Kelnu.

(Profesionalni kuvar iz Nemačke André Niediek je uživao u pripremi specijaliteta samo na otvorenoj vatri)

Specijalitet, koji je spremio ,ukazuje na visoko obučenog kuvara profesionalca. Njemu nisu smetali teški uslovi takmičenja. Prikazao je prisutnima svoja kuvarska umeća u radu sa testom, otvorenim plamenom, kotlićem i humanost da se svakom od takmičara nađe pri ruci kao dobar kolega.

Specijalnu nagradu za kreativnost i inovaciju u vidu sendviča i koktela sa testisima dobila je ekipa iz Danske "Krøgers Vikings" na čelu sa mladim kuvarom Phllip Paag Lund ,  potpomognutim koleginicom Helle Lyse  i barmenom Stefan Candby.

(Barmen Stefan Candby priprema koktel s' testisima novom šampionu) - (Ceasar's Flaming Balls koktel s' testisima)

Sledeći svetski šampionat biće održan od 29. – 31. avgusta 2014. u Srpskom Holywood-u, selo Mutanj.

Od prisutnih medija koji su bili na festivalu izdvajamo:

AFP, Global Post, Boston-based radio programme, Abenteuer Leben on Kabel 1, Germany,  PRVA TV, TV GALAKSIJA-Čačak, Španske nacionalne novine, radio “The World” , Sjedinjene Američke Države…

U sklopu festivala organizovana je akcija dobrovoljnog davanja krvi uz saradnju crvenog krsta i kabineta za transfuziju iz G. Milanovca. Krv je dalo devet osoba. Krv za srpske potrebe dao je jedan Amerikanac  i osam Srba, od čega su četiri devojke.

Takmičarska ekipa Crvenog krsta iz G. Milanovca na čelu sa Nebojšom Ivovićem i Damirom Vladovićem pored pripremljenog ukusnog specijaliteta, prikazala je hrabrost, profesionalnost i pribranost u pružanju prve pomoći  povređenom vozaču motorcikla. Nakon njihove pravovremene intervencije povređeni je odvežen kolima hitne službe u bolnicu u G. Milanovcu. Zahvaljujući spretnosti istih momaka povrđenom takmičaru u nadvlačenju konopca koji je istegao ligamente pravilno je ukazana prva pomoć do dolaska lekara.

Šampionat je protekao u fer i korektnom ponašanju takmičara i publike, bez incidenata.

Izdvajamo mlade milanovačke ekologe „GM OPTIMIST“.

(GM optimist i ATC Rebels u akciji)

Zahvaljujemo se  ATC „REBELS“ iz G. Milanovca na prikazanim vratolomijama kao i  onima koji su nam od srca pomogli: KULTURNI CENTAR G.M. - CRVENOM KRSTU G.M. - KABINETU ZA TRANSFUZIJU G.M. - MZ LUNJEVICA - FK  LUNJEVICA - PEČAT G.M. - BBKOM G.M. - TAKMIČARSKIM EKIPAMA - ŽIRIJU - SVIMA KOJI SU DOŠLI NAMERNO ILI SLUČAJNO...

 

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World Testicle Cooking Championship 2013: A Festival That Requires Balls

AFP |  By Relaxnews

(LUNJEVICA, Serbia-AFP) - A delicacy for medieval monarchs, a plate for the poorest and a treat for Tito, animal testicles, with a pinch of humour, are back on the menu, at least at one Serbian food festival.

A visitor needs no road signs to reach the tiny central village of Lunjevica, population 500. They can follow the smoke and smells from the barbecues and kettles at the 10th unofficial testicle-cooking "world championship".

"In our region, we have cooked testicles for ages: our fathers prepared them, our grandfathers before them," local farmer Dragan Todorovic said, slicing a set or horse testicles.

The challenge for this year's 20-some competitors was to make the best "balls-goulash", a twist on the ubiquitous regional stew but replacing classic meat cuts with testicles from rams, calves, bulls, donkeys, horses or other animals.

Some say the testicles should be diced into tiny pieces and soaked in wine for at least 30 minutes for the right consistency before simmered with the onions, garlic, peppers, tomatoes and herbs.

"Beware. They should be cut diagonally, otherwise they lose their aphrodisiac effect," warned Zdravko Djuric, a competitor from northern Serbia.

Local lore considers testicles an aphrodisiac, given their naturally high testosterone level, and organisers tap into this reputation.
"Better for the libido than any Viagra," reads one of the slogans for the festival, which draws up to a thousand people, many from abroad.
"It's so totally crazy, I had to be here," said German cook Andre Niediek, a chef in a Cologne restaurant, stirring a pot of bull testicles spiced with "fine Serbian paprika".

His own secret is timing. "Two and a half hours at least. This is not a quick lunch or fast food meal."

Some come "out of curiosity", like Zoran Jeftic from the capital Belgrade who found the stewed glands "tasted similar to chicken."

The festival's founder Ljubomir Erovic says the event is not only a culinary competition but a bid to sweep away prejudice against Serbia that dates back to the 1990s wars in the Balkans. So he injects lots of humour, starting with the official poster -- a drawing of a pot-bellied, mustachioed chef with his own testicles drooping right into his boiling cauldron of stew.

"The French boast with the Tour de France, and we boast with balls," joked farmer Todorovic.

Erovic, who has authored a book entitled "Cooking with Balls", said the delicacy was a favourite with many past notables, including Serbia's 19th-century ruler prince Milos and communist Yugoslavia's strongman Josip Broz Tito.

The four-member jury includes an American, Boston filmmaker Anna Wexler, its sole woman and non-Serb who discovered the festival "googling weird things late at night".

When she contacted Erovic, he invited her to the event where she has been a regular since 2009. "Every year I come all the way out here just to judge the balls," she said laughing.

A ram's testicles stew was this year's winner, but all entries were sampled at gala dinner where cocktail nibbles were grilled lamb testicles rustled up by a Danish competitor.

An annual tongue-in-cheek prize is also awarded to the "person with the biggest balls", which this year pits German Chancellor Angela Merkel against US intelligence leaker Edward Snowden. Voting goes through the end of the year on the festival's website.

Among previous winners were US President Barack Obama in 2010 and Wikileaks founder Julian Assange in 2011.

The world testicle cooking championships

September 3, 2013 - Megan Hogarth

The goulash was hot. It had been scooped straight from the huge iron pot in which it had cooked over an open fire for the last three hours. The flavour was just right. Slightly spicy and intense enough to almost, but not quite, make me forget I was eating bull testicles.

If I hadn’t known, I might have mistaken it for a tender more conventional piece of meat. But there was no question what I had just put in my mouth.

The email was titled “an offer you can’t refuse”.

Nine times out of ten, when someone presents you with that kind of offer, it is easily turned down. But then the tenth time, it’s an invite from a stranger to the World Testicle Cooking Championship. How do you say no to that?

And that’s why, after a two-hour bus from Belgrade and a taxi from a town I can’t pronounce, I am dragging my bags across a paddock, asking random people if they know Zoran, the CouchSurfer who emailed me this tantalising invitation to Mudrijada. Within half an hour I have earned the title of official photographer for the 10th World Testicle Cooking Championship and am watching German chef André Niediek toss around a pan of testicles over a small fire.

World Testicle Cooking Championships (1)

Each of the 18 teams cooks a goulash using testicles for competition in the championship, but some also experiment with other dishes, such as the pastry André makes with his pan of sizzled balls. André is here at the invitation of a German TV crew. The producer heard about the competition and recruited André, who runs a French restaurant in Cologne, to compete, while they film the whole thing. “This is so totally crazy,’’ he says while his goulash bubbles away. “I had to come.”

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My many attempts to learn how this “crazy” festival started only lead to confusion. Everybody has a different story. Anna West, an American who came to the festival in 2009 and is now president of the judging panel, tells me she still doesn’t know for sure. But whether it was to build a name for the small village of Lunjevica or for a man to show how truly crazy he is, it doesn’t seem to matter to anyone except the foreign journalists who, like me, came out of curiosity. The rest are here to cook and eat balls.

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Most people arrived on Friday night and by the time I start exploring about midday on Saturday, everybody is hungover and settled in. The teams are scattered around the paddock; their sites crowded with tents, picnic tables, open fires, gas grills and fridges filled with beer and rakija, a potent Serbian drink. There is food everywhere – some of it is even ball-free – and I am offered something to eat at nearly every site I visit. Their hospitality is wonderful.

It’s nearly 30C and the only shade is found by hanging out with the teams who brought tents or large umbrellas. It’s for that reason I spend a while watching the Danish team prepare a snack of open sandwiches with rye bread, horseradish, lettuce, cucumber and lamb testicles. As well as the goulash chefs Phillip and Helle are making, Stefan has created a cocktail with testicles, which he demonstrates during the award ceremony. “The winner will get to drink it,” he says and I’m relieved I’m not in danger of being given a glass. His Caesar’s Flaming Balls cocktail is similar to a Bloody Mary, but served with flaming testicles on a skewer.

World Testicle Cooking Championships (4)

Aside from the Danish and German teams, everyone else is Serbian, perhaps except for Anna, her American boyfriend John, some journalists, and me.

“You’re from Australia?” one man asks me while showing me his testicle goulash.

“Yes.”

“You born in Serbia?”

“No.”

“You born in Australia?”

“Yes.”

“But you come to Serbia?”

“Yes.”

“Noooooooooooooo,” he says, shaking his head in disbelief.

I’m not the first Aussie to visit the festival. An Australian team competed here a few years ago and cooked kangaroo testicles. It’s not a dish that would have gone down well back home, or in Germany André tells me. He cooks with them to teach his apprentices, but does not serve them in his restaurant. “The Germans are not ready for that,” he says. I’m not sure I am either.

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Testicles aren’t particularly common in Serbia either, but it’s not unusual.

Eating them was perhaps more prevalent in the past when Serbia was even poorer and most people wouldn’t waste any meat they had. They are nicknamed “white kidneys”, after their appearance when uncooked. At first I am wary of the buckets of balls soaking away, but after a while I start to see them for what they are: just another piece of meat. Although as I watch one team “peel” bull testicles to expose the fleshy part that’s best for cooking, I fight the urge to cross my legs a little. How there are so many men here and so few women puzzles me.

Most teams are cooking with bull or sheep testicles. Some will have come from animals killed for more appealing parts of meat, but others are saved when young males are castrated. A woman picks up a tiny testicle from a bowl and shows it to me, laughing. “So small,” she giggles.

Most of the teams are repeat competitors, proudly displaying their Ball Cup certificates and trophies. But there are some first-timers, including Bojan, who lives in the area. He’s volunteered here in the past and decided it would be more fun to compete. “It’s like cooking with liver,” he says, adding that the smell can be quite strong at first. Bojan and his teammate serve their goulash wrapped in thick pancake and the finished dish resembles a burrito.

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Not long after 5pm, André decorates his plate with a lemon garnish and twisted bread and serves his goulash. He carries it off to the judging tent, posing for the camera along the way. Judging takes a while and I’m told later the process was “confusing”. There are no set guidelines for judging and no one can tell me just why the winning dish was chosen. But Zultan, the victorious chef and a previous Ball Cup winner, doesn’t seem to care. “It’s more about the flavour, not so much the competition,” he says in Serbian, which is translated for the benefit of the journalists. His goulash included sheep, pig, goat and bull testicles. We think. That translation is also a bit confusing.

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I’ve been turning down samples of testicle goulash all day, unable to get my head out of the way.

But seeing André’s dish plated up so nicely, I am inspired. “It’s now or never,” I think to myself as I blow on a spoonful to cool it. Seconds later it’s over. I’ve done it. I’ve eaten testicles.

The testicles are firm, yet squishy. The closest thing I can describe it to is a boiled egg. Although for some reason an undeveloped chicken is easier to swallow than bull balls. André hands me a piece of bread he cooked on the fire, perhaps suspecting I need a palette cleanser. But I’m fine. As long as I don’t think about it too much….

Pomažu na delu

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