Cooking with blood

They May or May Not Be Healthy, But ...

Cooking with blood

Postby southernfry on Sun Dec 13, 2015 9:23 pm

From Austin to Boston to Portland, some of the nations’ best-known chefs are embracing an oft-maligned ingredient: blood. What has become, in recent times, the final frontier of all things offal is now a culinary darling. Well, almost. Chefs like Andy Ricker (Pok Pok; Portland, New York, Los Angeles), Jamie Bissonnette (Toro; Boston, New York), Alex Stupak (Empellon; New York) and Paul Qui (Qui; Austin) are using blood in more than a few of their dishes. Although the chefs’ styles are all very different, they share one thing in common: Each strives to cook authentic iterations of global cuisines that have all relied on blood as a supporting ingredient for centuries.

Pok Pok’s Northern Thai influences, Toro’s Spanish roots, Stupak’s Mexican flavors, and Qui’s Filipino leanings all feature blood as a thickener, a rehydrating agent, coloring agent, or simply enough, a flavor enhancer. These are not the only global cuisines that feature blood: It’s also used in Taiwanese, Korean, Vietnamese, Chinese, Irish, Portuguese, Swedish, Peruvian, and Mexican food—to name just a few. More cuisines use blood than not. Although one can certainly find blood in American kitchens—if one looks hard enough—it’s most likely in a nod to other cuisines.

http://www.bonappetit.com/entertaining- ... hefs-blood

An acquired taste that I have no desire to acquire.

One has to guarantee the animal that provided the blood is healthy, one mistake and people will be very sick.
Running to the border for bbq sauce
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