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14 Nov 2011 10:46 #59624
by chairman
"You eat meat, so why not blood?" asked The Globe and Mail, which sampled several Toronto restaurants' sanguinary haute cuisines, including the Italian eatery Buca's spaghetti with blood-blackened noodles and torta di sanguinaccio (figs, almonds, buffalo-milk creme, on a base custard of dark chocolate and slow-cooked pig's blood). Patrons "thought we were crazy," said chef Rob Gentile, but now "can't seem to get enough." The Black Hoof restaurant uses 10 liters of fresh blood a week for dishes like its own blood custard, seasoned with rosemary and pickled pears. Montreal's DNA kitchen sometimes highlights blood soup and blood pasta. (The Noma in Copenhagen, Denmark -- which some believe to be the best restaurant in the world -- marinates cauliflower in pig's blood.) [The Globe and Mail
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14 Nov 2011 10:55 #59633
by ketchim
I Love Soups :
but fresh blood gives me de creeps :
especially PIG one in Cauliflower ..
hate Cauliflowers ...,. ::rofl::
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You eat meat, so why not blood?"
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