Gerry wrote on Wed, 29 Aug 2007 10:30:47 -0700:

??>> "Personally, I'd like to see folks start another
??>> thread..."
??>>
??>> You're right. This thread has gone off on a tangent, as
??>> usual.
??>>
??>> "I've been exploring all the new Vietnamese joints that
??>> feature food from Hué..."
??>>
??>> Barf. Congealed blood.

G> I know of no congealed blood dishes at any of the Hue joints
G> I've been visiting. I thought it was the entire cuisine of
G> Korea you banished due to a soup. Or maybe now it's all of
G> Asia? In any case dig this: you don't have to eat the foods
you
G> don't want to. Otherwise a lot of people wouldn't be going
G> to Japanese restaurants barf uni.

??>> But you live in the world's greatest Asian restaurant
??>> neighborhood!

Apart from over-scrupulous thinking about it, what's wrong with
blood in cooking? I suppose some people might not like to have
it for religious reasons but blood sausage is eaten in Europe
(don't the British like "black pudding"?), blood is used in some
French sauces etc.and lot's of people like their steak very
rare!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not