If I start talking about the nutritive properties and delicate flavour of my sperm, your first reaction would probably be suspicion. Lots of couples have started this kind of talk only to end up with the outraged scream “whatever you say, I’m NOT swallowing it!”. But in this case, let me assure you that my intentions are honest and pure: I only want to tell you about one of the latest sensations in the world of international cooking, that is… Semen-based recipes.
After the initial shock and hesitation, you may start to consider that using sperm as an ingredient has some very logical advantages. It is incredibly easy and cheap to produce (you can find a viable producer in almost every home), it has lots of protein and intense organoleptic qualities (that is, a surprisingly good smell and taste). Semen has a very dynamic taste, meaning that there will be subtle (or not-so-subtle) variations in its taste depending on a lot of factors like the “donor” regular diet, health habits, or even what did he eat the night before of the semen extraction.
original article here: Semen Recipes
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