Cooking with Blood
Vice Magazine enlists a Swedish friend to cook with blood:
Whenever I say, “Eeeeeeeeew” from seeing the big, bloody boogers they try to pass off as food in the supermarkets, my Swedish friend Kristoffer gets all defensive and starts talking about how blood contains tons of iron and vitamins and that students eat it with noodles because it’s so cheap and nutritious. To prove a point, I decided to force him to actually cook the stuff.
Related
The Nasty Bits: Cooking with Cow's Tongue
The Nasty Bits: Lamb's Neck Stew
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
9 Comments:
Mmmmmmmmmmmm, blood pancakes!!!
Truff at 12:41PM on 07/11/09
I said ewww the first time I watched my mother-in-law make czarnina (duck blood soup). I bravely ladeled a very small amount into a bowl and tasted. It was delicious far beyond what I had imagined.
My intital reaction to many foods is ew-y, but I've learned over the years to be open minded and have had amazing food experiences because of it.
CJ McD at 1:06PM on 07/11/09
My dad always gets sanguinaccio when the feast of St. Gennaro comes in. It's chocolate and pig's blood. He's always eaten it since I was a kid and I've shied away from it. I took the plunge this past year and had a small spoonful. I could taste the blood....not for me.
fatitalianbroad at 2:06PM on 07/11/09
Blood (I believe it's pork?) cubes in congee is pretty common in China. It's delicious.
hungryhungryhippo at 7:58AM on 07/12/09
It is disappointing that you have elected to name this column/feature "The Nasty Bits." You might have tried "The tasty bits" or "The rest of the bits" or "The bits with flavor and texture" or "The whole bits."
Why "Nasty"? Why put that spin on it? That's just annoying.
bltzie at 8:29AM on 07/13/09
I find it ironic and rather entertaining. Kudos!
djwackfriz at 8:53AM on 07/13/09
It would have been nice to have a review of how any of this tasted...
radioactivecat at 1:11PM on 07/13/09
I had blood pudding in Sweden once and liked it.
Chocolatesa at 2:07PM on 07/14/09
In Tuscany there's a salami called Biroldo made in the Garfagnana area, blood is used but also bits of meat taken from the pig's head, read on and I'm sure you'll change your mind on blood related food items:
http://www.turismo.intoscana.it/intoscana2/export/TurismoRTen/sito-TurismoRTen/Contenuti/Prodotti-tipici/Formaggi-e-salumi/visualizza_asset.html_1034509507.html
oriana at 11:40AM on 07/16/09