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Jessica
December 14, 2017
I searched for blood and finally found some but had to buy a whole gallon. I made irish black pudding with some of it but I'm stuck wit the better part of a gallon of pigs blood in my fridge. That's how I came across this recipe not sure I'll have time to make it as I'm leaving for a trip soon but maybe next time I have a gallon of blood in my freezer
john
June 29, 2014
Using raw pig's blood is extremely unhygienic and will make you seriously sick. Think of the bacteria and think of how dirty pigs are. The Department of Health need to be notified before someone gets really sick of eating stuff like this. I will honestly sue any restaurant that does not warn me before they serve me this stuff. It is truly one of the most disgusting things.
Emiko
June 29, 2014
So sorry you feel this way, John, but the blood is not used raw, it is well and truly cooked through - much more so than your medium done steak, for example! And we are talking about a respectable, cultural tradition, something that has been done for centuries across actually many cultures - I think if you did a little research you would find that cooking with pig's blood is actually quite a common thing to do, making good use of available protein and not letting food go to waste!
john
June 29, 2014
Oh sorry. If it is cooked it should be fine. I just saw some tv show that uses raw pig's blood in a chocolate dessert and that just freaks me out:)
john
June 29, 2014
but here is why you shouldnt eat pig's blood and even pigs.
http://www.pictures-of-cats.org/images/the-horrors-of-factory-farming-21349353.jpg
http://www.pictures-of-cats.org/images/the-horrors-of-factory-farming-21349353.jpg
Sokra
April 23, 2012
Ooh, I just have to try this! I was just wondering if this could be made from frozen blood, which is reasonably readily available where I live, or should I try to get some straight from a butcher.
Emiko
April 23, 2012
I would definitely go for fresh blood, I even asked my butcher about freezing some of it (because I had so much of it!) to use the rest later and he advised not to, for what we were using it for, it was best fresh. Have a chat with your butcher perhaps and good luck!
aargersi
April 18, 2012
I am curious - you must have gotten it the morning of right? Because wouldn't it ** COVER YOUR EYES SQUEAMISH FOLK ** clot? It looks and sounds amazing! Can't wait for the rest if the feast!!
Emiko
April 18, 2012
ha, well it certainly was extremely fresh but it's not just that, the blood was all ready to go - salt added to the fresh blood stops it from coagulating and it will remain in liquid form until it's cooked. If you're dealing with fresh blood without any alterations then it will coagulate and in fact there are other traditional Tuscan recipes (savoury ones) that call for coagulated blood, which you can't get back out of the liquid version once the salt has been added. So if you wanted to try this or other blood recipes, best thing to do is to check with your trusted butcher about it depending on what you need it for!
fiveandspice
April 18, 2012
Ooh, wow. Blood pudding is really common to buy in butcher shops in Norway, but it's a savory pudding. I really can't imagine doing the cooking of the blood myself though. At all. You are hard core, lady!
duclosbe1
April 18, 2012
Weaving through traffic on a scooter with a bag of fresh pig's blood. Memories, indeed! Planning this meal sounds like one wonderful adventure! I can't wait to see how it all turns out.
ChompingTheBigApple
April 18, 2012
I feel like this must be one of the richest, most decadent tasting desserts. I am saddened by the thought that I did not know about this when we butchered a pig when I was a child and we let it all go to waste (and oh, the morcilla that we could have made as well)! Perhaps one day I will get the opportunity again.
Burnt O.
April 18, 2012
Ok you win. I would definitely try this, but I'm not sure I could get through preparing it. Well deserved Feast win. Can't wait to see what's next!
drbabs
April 18, 2012
Emiko, I so admire you. I could barely read this without nausea bubbling up; how on earth did you carry warm pig's blood through the streets of Melbourne? How did you cook with it? And eat it? Unfortunately, my stomach is not that strong. Hats off to you for this great adventure.
Emiko
April 18, 2012
I was just praying the bag wouldn't burst! cooking with it was fascinating, as it acts much like eggs do when heated (like in a custard for example) and eating it was the most thrilling part. It's absolutely delicious, I think it's just that our minds play tricks with us on what we find acceptable to eat - more about this in the post coming up tomorrow! ;)
Kitchen B.
April 19, 2012
:-) Reminds me of a conversation I had with a vegetarian friend who argued that meat tasted of nothing....to my trigger of 'tofu and soy products taste of nothing'. It made me stop and really consider if I could remember the taste of just beef...no seasonings or flavourings, just pure beef. I know we all have mindsets and what I love about food is challenging some (if not all of those). Thanks Emiko - my Artusi book twin.
dusty516
April 18, 2012
This reminds me of when I was in Finland recently and my friend innocently turned to me and asked me, "Do you eat blood?" I was a little taken aback, thinking that something was being lost in translation, but it turned out that reindeer blood is an important ingredient in pancakes, especially in the Lapland. We ended up not having them and now I'm a little sorry I was so squeamish!
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