Fried Chicken Blood

[ValenciaSon]

Ben, Marina or anyone else in Spain, have you eaten fried chicken blood? I kind of liked it when I was a kid.

[dave]

I just read your post aloud to my wife, who already wasn't feeling well....bad idea on my part!


I'm intrigued, altough probably not bold enough to ever give the dish a try. There's got to be more to it, right? What would accompany this? Is it a sauce of sorts??

[Brian]

Ben, Marina or anyone else in Spain, have you eaten fried chicken blood? I kind of liked it when I was a kid.

You're kiddin, right? :) Seriously, what would that dish be called?

[Ben]

It took me 6 years to summon the courage to eat Morcilla, pigs blood and rice sausage like the British black pudding, but I don't think I'll ever be trying this one!!!

[Pepino]

Oh Good God! Seriously? No thanks! :eek: Especially as I've got two chickens of my own in the garden. It's lucky they don't have internet access otherwise they'd probably be eyeing me with suspicion right now!

Cover your ears girls!!!

[Marina]

I've never seen that dish! How was it cooked?

Sorry I don't think I'll be brave enough to taste that:)

[ValenciaSon]

I've never seen that dish! How was it cooked?

Sorry I don't think I'll be brave enough to taste that:)



When it is fried it solidifies in to a similiar consistency to liver. I've eaten it whole and broken into pieces and mixed with rice: Paella amb pilotes:thumbs-up: (http://www.castellonturismo.com/fiestasytradiciones/gastronomia/paella.asp)

[Brian]

When it is fried it solidifies in to a similiar consistency to liver. I've eaten it whole and broken into pieces and mixed with rice: Paella amb pilotes:thumbs-up: (http://www.castellonturismo.com/fiestasytradiciones/gastronomia/paella.asp)

I'm certain that it "tastes like chicken," but I don't think that I could eat that.

[ValenciaSon]

Have we all gotten so safe and provincial in our old age?:eek:

[Alan]

I've tried this, but don't get how it would be "a dish" :)

[ValenciaSon]

I've tried this, but don't get how it would be "a dish" :)
When I ate it, it wasn't served as a dish but rather with a dish.

[Edith]

You're kiddin, right? :) Seriously, what would that dish be called?

On the other hand, many people eat blood sausages etc. without thinking twice. I do, I just don't want to be present when they make those sausages... ;)

[Marina]

I agree, Morcilla (=blood sausage) is delicious. But I dont think I could eat fried blood without anything else. At least morcilla has either rice or onion:D

[Edith]

I agree, Morcilla (=blood sausage) is delicious. But I dont think I could eat fried blood without anything else. At least morcilla has either rice or onion:D

True, the added ingredients make all the difference! :D

[Alan]

Irish black pudding is the best. I forget the name, but my dad is there now and will be back on Thursday with some :) Mmmmm!

[Edith]

In Holland, we have got a product which is called tongeworst (tongue sausage). It contains cows' tongues as well as blood and it's quite good, actually. The spices make all the difference, I guess. And sausages have to be eaten, it's just not very appetizing to see how they are made. :D


http://www.vakrecepturen.nl/Recepten-fotos/bloedworst/blw001.jpgt

[Brian]

In Holland, we have got a product which is called tongeworst (tongue sausage). It contains cows' tongues as well as blood and it's quite good, actually. The spices make all the difference, I guess. And sausages have to be eaten, it's just not very appetizing to see how they are made. :D


Well, they don't exactly put the best parts of the cow/pig in ANY sausage, just leftover parts and pieces, so I guess anything goes.

[Jimmy]

Anyone tried cuy (pronounced coo-ee) ??? It's guinea pig - Traditional Inca dish of Peru !!!

And to prove it went down the hatch…

[Edith]

Anyone tried cuy (pronounced coo-ee) ??? It's guinea pig - Traditional Inca dish of Peru !!!

And to prove it went down the hatch…

I have heard about it: 'it tastes just like chicken'.

In Guatemala, I tried tepescuintle, which is also known as aguti or agouti. Like the guinea pig or cuy, it's a rodent. But let's remember that rabbit and hare, which many Europeans eat during the Christmas holidays, are part of the same family... and they look cute too... ;)'

Kosher to some, treife to others... if you would like to read a really interesting book about the cultural aspects of food, you should try to get hold of Consuming Passions: The Anthropology of Eating by Peter Farb and George Armelagos. This has always been one of my favorite anthropology books. It explains why food preferences are often culturally acquired tastes, and how religious beliefs have always influenced our cultural taboos concerning food. Jews and Muslims are certainly not the only groups which observe strict food taboos.

http://www.amazon.ca/gp/product/0671434209

P.s.: the 'barbarians' with the 'weird food customs' are always the others, although they may view our culinary habits in the same way... ;-)