Dinuguan : Filipino Blood Stew

Dinuguan, affectionately (and surreptitiously..) referred to as “chocolate meat” in its homeland, is a unique pork stew found commonly throughout the Philippines. It’s quite traditional, popular fare amongst locals; many variations exist across the archipelago, yet the dish can be difficult to find outside of the country. Even restaurants catering to large Filipino communities tend to avoid it, likely due to cultural stigma surrounding the main ingredient. Fortunately, this delicious, bloody concoction lends itself well to recreation at home.

Rich, savory, smooth, and with a kick, dinuguan is both comforting and surprisingly easy to prepare. It makes for quite an interesting, impressive meal that can easily be catered to specific tastes. Pork shoulder and offal are often used, both together and in separate versions – they give hearty substance to a remarkable, yet simple gravy made with pig’s blood spiked with the tang and spice of vinegar and chilies. Despite the tongue-in-cheek misnomer, no chocolate was harmed (involved) in the process, yet that might be an interesting addition to the mix.. (think dark chocolate in mole, though that’s a different beast altogether.. 😆)

Like other gastronauts who’ve attempted to learn about this dish, I had quite a bit of difficulty trying to trace its culinary journey. History and accounts of the origins of dinuguan are quite vague, unfortunately. Was it introduced with pork by occupying Spaniards (fritada)? Or is it a much older dish that was simply adapted to new situations and ingredients? One thing is certain, however, dinuguan is a beautiful effort borne out of the necessity that no part of an animal go to waste. Despite being simple, it’s nose-to-tail cooking at its finest – a good jumping off point for those interested in introducing blood into their culinary adventures.
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Civet de Boeuf : Blood Bourguignon

Today, we’re back with another hearty, filling winter dish : Civet de Boeuf. As the name indicates, this recipe comes from France and is part of a long tradition of blood cooking. A civet, traditionally, is a stew of a game animal thickened with the animal’s blood. The most iconic of which is the “Civet de Lièvre” (jugged hare); but it’s also often prepared with roe deer and boar. (Civet de Chevreuil ou de Sanglier). Here, however, we’re going to use braising beef and pig’s blood. Ideally, you’d use beef blood for beef, but I’ve not been able to source any at this time.
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Cabidela: A traditional Portuguese Delicacy

It’s been a while! After my old traditional butcher shop closed down, and the farm I used to order from stopped delivering downtown, I had to find a new provider for pig’s blood. And let me tell you, summertime was not the best time for it! High temperatures make it difficult to transport blood in the proper conditions. After a lot of fruitless inquiries, and with the coming of Autumn, I finally found that I was looking for. I met a great couple at the local farmer’s market who raise free range, organic forest pigs, and they kindly listened to my request. Here I am, a week later, with my order of 6 liters of fresh, free range pig’s blood.

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Sanguinarian Survey – Participants Needed

There is currently a Sanguinarian Survey that is openly looking for participants. All you need is an e-mail address. The purpose of the survey is as follows:

“to identify similarities and patterns concerning diet, health conditions, and lifestyle habits of sanguinarians—or “vampires”—within the Vampire Community, specifically those who consume human and/or animal blood and experience notable health benefits.

By analysing the data collected, I hope to determine statistical patterns that will provide a greater understanding of why consuming human and/or animal blood improves health conditions for certain people, providing a possible avenue for further examination by medical professionals and researchers.

Sanguinarian Survey 2019”

Participation in this survey, I think, is useful in identifying patterns among blood-drinkers and I give this survey my full support. I encourage all who read this to participate to identify possible similarities among us. If you have any comments or questions, please contact ErinChapman [at] vamped.org.

Thank you,

Alexia

Soondae Bloody Soondae : Korean Blood Sausage (순대)

What is soondae? The word looks an awful lot like sundae (it’s even commonly transliterated this way), but I can guarantee that most people would be fairly shocked to receive a plate full of plump sausages filled with blood and pig’s snout, rather than the sweet, frozen treat of their dreams. Soondae is a traditional Korean blood sausage similar to black pudding, though the starchy filler used is glutinous (sweet) rice. It’s a true sausage in that it is stuffed inside a casing much like morcilla or boudin noir. The texture is amazing, folks. It’s light, chewy, bouncy – quite reminiscent of mochi due to the sticky rice and pork snouts. It’s something you can become addicted to far too easily..

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Betamax : Filipino grilled blood

Today, we bring you The Red Cellar version of a traditional Filipino street food : Betamax. Playfully named after, from what we’ve gathered, the popular Sony video cassette format of similar iconic appearance. Betamax is a highly sought-after snack food, traditionally made from solid pieces of marinated, skewered and roasted chicken (or duck) blood.

The blood curd itself tends to be pretty mild in flavour and has a texture resembling that of firm tofu. What makes it decidedly shine, however, is the beautiful combinations of seasonings and spices that are first used to marinate and then garnish the final product. It’s a simple, highly nutritive snack, rich in various compounds, vitamins, and minerals, such as iron and protein. Betamax can be enjoyed as an appetiser or, as they’re fond of in the Philippines, a tasty late night bite after a night of heavy drinking.

Enjoy with your favourite ice-cold beer.. 🙂


Here it is :


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A Necessary Look At Cutting, Safety, & Wound Care

Obligatory disclaimer: We at TRC take safety seriously. We are not medical professionals. We do not encourage the act of cutting and/or blood drinking. In no way is this article an attempt at downplaying the serious nature of such an undertaking. Please be aware that blood-letting is intrinsically dangerous and carries with it some huge, fundamental risks that can negatively impact all parties involved. Hazards and related complications include, but are not limited to, the transmission of blood-borne pathogens, permanent bodily/mental harm, social discomfort and stigma, legal damages and repercussions, and in serious cases, potential mortality. By utilizing any of this information, you agree to and assume 100% of the risks and liabilities involved.



You know what you need, but where do you start?

Sliding a blade through someone’s skin is a daunting concept to entertain, especially when it may harbor some potentially discomforting visceral imagery and inclination. Many of us, in fact, have gone through persistent, formidable bouts of self scrutiny / objection, cognitive dissonance, despair and guilt over it, yet none can deny the fact that there are few other ways to actually get what we need. Coming to terms with this part of ourselves and what it entails is extremely important, both for peace of mind and general health. It doesn’t have to be a dangerously unmanageable process and – this can’t be emphasized enough here – being cautious, alert, and well informed are crucial to that purpose. Being well informed about anatomy, physiology, and safety will help you get a decent bleed without accidentally maiming your donor in the process. Let’s be completely honest here: charging blindly into cutting for blood-letting purposes, like some proverbial bull in a china shop, is recipe for a probable disaster.
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