Guest guest Posted June 6, 2004 Report Share Posted June 6, 2004 I own a copy of NT (Nourishing Traditions - Revised second edition) and there appears to be a traditional food Sally has forgot to mention. The food I'm talking about is blood. I haven't found anything in the recipe index, but maybe I have overlooked something. If I have, then can anyone here direct me to a recipe in the book calling for blood as an ingredient? I already have a delicious good old whole-food blood pudding recipe, but I'm looking for more. Fredrik Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 --- In , " Fredrik Murman " <fpm@t...> wrote: > I own a copy of NT (Nourishing Traditions - Revised second edition) > and there appears to be a traditional food Sally has forgot to > mention. The food I'm talking about is blood. I haven't found > anything in the recipe index, but maybe I have overlooked something. > If I have, then can anyone here direct me to a recipe in the book > calling for blood as an ingredient? I already have a delicious > good old whole-food blood pudding recipe, but I'm looking for > more. > > Fredrik @@@@@@@@@@@@@ I've had pork blood a bunch of times from Chinese shops in Manhattan, served as bite-sized chunks in soups or sauces. I would think you could adapt any tofu recipes for cubes of blood since the texture is similar. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.