What's wrong with it? Blood tofu has been available for years. I think people in the west don't eat it simply because they're just squeamish about food.

Been around for centuries:

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I thought the Twilight vampires didn't drink blood.

/only saw the first one through Rifftrax

Iron, protein and salt in water? I'm not sure how that's different than Slim Jims. And love me some Slim Jims.

We suggest pig's blood, B negative. I think you'll find it surprisingly full-bodied with a smooth flavor

Haejangguk is awesome. (new window)

Blood on its own is an emetic.

RexTalionis: What's wrong with it? Blood tofu has been available for years. I think people in the west America don't eat it simply because they're just squeamish about food.



/irish

mmmm, blood sausage...

Cheesus: I've seen almost every shock image on the internet and not flinched. I see that and I threw up a little. Ugh.

I've had it. It's not bad. It's just semi-congealed pig or duck's blood.

ar_gyrion: No, Americans and Canadians squeamish about eating blood, blood sausage is normal in most of Europe. One of the local dishes from near here, Himmel und Erde (Heaven and Earth) is fried blood sausage and mashed potatoes.

rocinante721: /irish

Fair enough.

When you cook a steak or any good piece of beef or pork, out comes these 'drippings'. Often grayish in color, they fry up into tasty little morsels as you cook. As a kid, I used to love to fish them out of the frying pan with a fork and wolf them down.

I still do.

It's blood.

Now and then, defrosting a cut of beef I'll find several tablespoons of watery blood in the pack and I'll dump that in the frying pan, with salt and pepper, fry it up and have it as a treat.

It doesn't taste anything like blood.

However, try and serve me anything like tongue and blood sausage or that 'black' pudding (it's made with blood) and I'll fend you off with my knife and fork in the shape of a cross.

Blood is a good food source. It's rich in nutrients. However since it also is a real good vector for about 100 diseases and parasites, you need to cook it real well. Especially bulk blood. (Don't worry about the little bit in your meats.)

In the past, farmers used everything from slaughtered animals, including the blood. Meat was precious. Blood could be turned into puddings and sausages. (They didn't just grab a cupful, spike it with rum and knock it back.)

Today, a lot of blood from slaughter houses is sold to fertilizer companies who make blood meal for your plants. It's great stuff to sprinkle on your garden.

However, I think I might be a bit hesitant to buy a pound of coagulated blood at the grocery store.

Rik01: However, I think I might be a bit hesitant to buy a pound of coagulated blood at the grocery store.


You can get blood tofu at a grocery store (Chinese or Asian grocery store) in the meat department, generally, if you ever do decide to give it a try.

Rapmaster2000: RexTalionis: Rik01: However, I think I might be a bit hesitant to buy a pound of coagulated blood at the grocery store.

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You can get blood tofu at a grocery store (Chinese or Asian grocery store) in the meat department, generally, if you ever do decide to give it a try.

I'm reminded that bone marrow became the "it" thing to eat several years ago. That has to count as eating blood.

I dunno, but I was once in a restaurant in Tianjin that had a specialty of serving pig bone marrows (or maybe it's cow?). The bones are stewed and then cut in pieces so you can drink the liquified bone marrow with a straw. Pretty darn good, actually.

rocinante721: RexTalionis: What's wrong with it? Blood tofu has been available for years. I think people in the west America don't eat it simply because they're just squeamish about food.

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/irish

blood is heavily used in western cuisine. America, however, only uses blood in certain of its cuisine. I know at least creole and cajun cuisine uses blood.

boudin, or more specifically, boudin noir, is blood, pork, various stuff, and some rice in there (the rice makes it different from the traditional French who use milk or something else). In Louisiana, pork blood is part of the fare. So are all the non-premium parts of the pig.

on a side note, processing blood is not the easiest thing to do because it coagulates and/or spoils quickly if not treated correctly. Usually, our blood dishes come from a very recently deceased pig.

At least some folk in America know how to eat and create a truly unique cuisine.

/ but blood tofu intimidates me because I don't like tofu.

Rapmaster2000: RexTalionis: Rik01: However, I think I might be a bit hesitant to buy a pound of coagulated blood at the grocery store.

[www.msgfoodblog.com image 640x424]
You can get blood tofu at a grocery store (Chinese or Asian grocery store) in the meat department, generally, if you ever do decide to give it a try.

I'm reminded that bone marrow became the "it" thing to eat several years ago. That has to count as eating blood.

bone marrow has never not been the "it" thing to eat. It's been the "it" thing to eat since we started killing animals. and, as dogs have taught me, the "it" thing to eat since before there were people, probably.

animals always know the good stuff: bone marrow, truffles, whatever else seems disgusting to look for that ends up being the greatest thing on earth.