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Tuesday, October 26, 2010

Bloody good

Following up on yesterday's gory food ideas, I'm not sure why everyone is so queasy about eating blood. Well, maybe it stems from the religious taboos against eating blood, such as those of the Muslim faith, but blood as an ingredient shows up in many cultures and dishes around the world. Cooking blood turns it very dark, so things are often called black pudding, or svartsoppa (Swedish black soup). The French dish coq au vin is supposed to be thickened with the blood of the chicken, and chunks of congealed blood are requisite parts of the Vietnamese bun bo Hue soup.

Okay, maybe that's enough vampiric cogitation for a day. Sangria, anyone?

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