Sperm bank turns down redheads - Telegraph

Quote:

Ole Schou, Cryos's director, said that there had been a surge in donations in recent years, allowing the facility to become much more picky about its donors. "There are too many redheads in relation to demand," he told told Danish newspaper Ekstrabladet. "I do not think you chose a redhead, unless the partner - for example, the sterile male - has red hair, or because the lone woman has a preference for redheads. And that's perhaps not so many, especially in the latter case." Mr Schou said the only reliable demand for sperm from redheaded donors from Ireland, where he said it sold “like hot cakes”. Cryos’s stores have now reached their peak capacity of 70 litres of semen, and Mr Schou has a waiting list of 600 donors. He said sperm from donors with brown hair and brown eyes was particularly in demand, because of the bank’s large customer base in Spain, Italy and Greece. o find, he said, because India does not allow sperm or eggs to be exported, causing a problem for childless international Indians. Cryos pays donors up to $500 (£316), and sends its semen to over 65 countries worldwide.

I'm still trying to get the image of hot semen cakes out of my head.

__________________
Standard disclaimer: the disgusting statements contained in this post are the views of the poster, and unless specified do not represent the views of the moderators or the site's owners.

This being the internet, there had to be something worth the google:

Strangest new food concept: Cooking with semen

by Epicurious.com, on Thu Jan 8, 2009 1:30pm PST



Exactly how dedicated are you to the concepts of recycling, scrimping and using all-natural products in your food?

If you're willing to put your money-shot where you mouth is, you'd send away for a copy of the cookbook "Natural Harvest," which goes into stomach-churning detail about how to store, prepare and serve semen as food.

Yes, it has really, erm, come to this.

"Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties," the book's description goes. "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."

And, yes, it appears to be a real book, and a second edition is already on the way.

Right off the bat, you get a recipe for a cocktail (a White Russian, naturally):

2 oz. vodka
1 oz. coffee liqueur
cream or milk
ice cubes
1/2 oz. semen

Then there are the "Creamy Cum Crepes," which are regular crepes filled with cottage cheese and two tablespoons of man juice. Yum.

I'm suddenly reminded of that Vice magazine where the guy ate frozen lollipops of his own man seed. (And then vomits profusely, if I remember correctly.)

And there are tips I'll bet you didn't know about cooking with sperm, like:

- Semen cooks like egg whites, not mayonnaise.

- If you want good-tasting semen, drink lots of ginger tea (at least that's what the chefs working on the cookbook found out for themselves).

- If you want to maximize your semen output, collect it after a restful night's sleep or extended

foreplay. Suddenly that Family Life class where you learned about "teaspoonfuls of ejaculate" makes sense, huh?

Intriguing or gross? Would any of you try a semen-based recipe? Let the innuendo-laden puns commence!

Strangest new food concept: Cooking with semen - Food on Shine