On 2007-08-29 12:51:00 -0700, "James Silverton"
> said:

> Apart from over-scrupulous thinking about it, what's wrong with blood
> in cooking?

Apart from what makes it disgusting? I guess that's about it. Just like
a lot of adults don't want to eat bunnies and sheep, though if you fed
them blind they'd love rabbit and lambchops.

> 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!

I was reading in a Scandanavian cookbook about Danish blodpudding and
it sounded like it would taste great. Reading about it's preparation?
("Continue to stir constantly so the blood won't congeal") Not so
much. But Mr. wolf, in humor or otherwise, has dismissed a few
cuisines to a purgatory, at least temporarily, because of some
referential aspect.

Like there was a story about a guy who knew somebody what ATE A DOG!!!
So Korean food, BBQ, rice porridge, seafood pancakes, tofu soup and all
get the summary evaluation: Barf: Dog burgers.
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