Cooking with bodily fluid? Vice interviews 'Natural Harvest' semen cookbook author Fotie Photenhauer

March 20, 10:49 AMSex & Relationships ExaminerSarah Estrella

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Here's an offbeat Sexy Food story: This week Vice Magazine has An Interview with the Jizz Cook Fotie Photenhauer, author of Natural Harvest: A collection of semen-based recipes, the Lulu-published cookbook that made the rounds of all the blogs and comedy clubs last Fall and is now available in a revised 2nd edi, and apparently he's entirely serious.

From the Vice interview:

Vice: After it occurred to you that using your semen as a cooking ingredient was the next logical step, what did you do?

Fotie Photenhauer: I thought, "Let’s try it out." Semen is identical to egg whites. And egg whites are a very common ingredient in a lot of foods.

What did you make?

I made crepes. Normally you use a lot of eggs, four or five eggs in a batch of crepes. I substituted one egg with about four or five tablespoons of semen. They turned out beautiful.

I'm guessing he's not winning over a lot of new connoisseurs, but he does have something of a point when he says,

I mean, people eat all kinds of weird things. Eggs are menstruation from chickens. And that’s pretty disgusting, if you think about it. I mean, eating a chicken menstruation? What’s the difference between eating another animal’s menstruation or eating someone you love’s semen. You have to think of it with perspective."

And, from the book's introduction:

"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. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients--you will love this cook book!"

Have at it, commenters.