SC - Speculating on breakfast ...

[Morgana Abbey]

Etain1263 at aol.com wrote:
> 
> <<
>  How can i get this back on topic?
> 
>  Uh, ok, in Indonesia and the Philippines blood is often collected
>  from animals when they are slaughtered  >>
> 
> MMmm...Phillipino Blood Soup!  Very good..but very salty!  A woman I worked
> with..her mother made some..she would only use the freshest blood from a
> certain butcher she trusted.  I guess you can get "bad blood" even from
> animals!
> 
> Etain

Yes you can, but note that it's the butcher the lady has to trust, and
not the animal. Presumably some can harbor disease, but the real issue
is often one of processing.

There's an account, in Raymond Sokolov's "Fading Feast", of the cultural
flap caused in Louisiana in, I guess, the late '70's, when it became law
(or other enforced regulation) that pig's blood was no longer acceptable
in the commercial manufacture of  Cajun boudins noir or black puddings.
Apparently it is difficult or impossible, using the standard
slaughtering methods of the time and place, to keep the blood entirely
free of hairs. Somehow it was determined that veal blood doesn't have
the same problem, so there was an industry-wide shift to veal blood,
resulting in much complaining from old-timers who remembered how things
used to be.

The above is a wonderful, wonderful book, BTW, about the disappearance
and homogenization of American regional cuisines and foods. Not bad for
a guy from Brooklyn...
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com