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.
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 severe risks that can negatively affect 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 / stigma, legal damages / repercussions, and in extreme 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. Read More »
I’ll admit it, this is a weird recipe, somewhere between ravioli, russian pelmeni and gyoza. Just…With extra blood. They are a bit time consuming to make but definitely worth the effort as they only take a couple minutes to fry. Make a big batch (double or triple the amounts in this post) and keep them in the freezer for a quick lunch.
They go wonderfully well with steamed vegetables, parsnip or celery root puree, or simply some rice.
The original recipe was found on this post by Nordic Food Lab, among a couple other brilliant blood-based dishes, be sure to check them out. For a while, this was my go to site for whenever I had extra blood left in the fridge and needed to do some cooking.
After experimenting with this recipe quite a bit, I propose here my own take on it. Make sure to check the Notes and Tips at the end of the post, because this cake is surprisingly difficult to get right.
Trigger Warning: This piece contains themes such as self-harm and suicide.
I recently wrote about the lessons I would teach myself as a young sanguivore. After writing that, I wanted to delve a little into what I experienced growing up and sharing my personal story. I felt this would be better served as its own article.
I came across the Vampire Community when I was young. The years all seem to blend together, but I believe I was around 12-13 at the time. I first started to experience blood-thirst around the age of 12. It was around the time of a pretty traumatic event in my life where I was being stalked and harassed by an older man who made me genuinely fear for my life and look over my shoulder at all times. This situation eventually resolved itself, and to this day, I have no idea if it was some sort of ‘trigger’. What followed was far more long-lasting and terrifying for me.
If you order your blood from a butcher, there’s a very good chance that your blood has already been treated with anticoagulants, or that is has been defibrinated. Don’t hesitate to ask your provider for details. However, If you come and collect it yourself, (at a farm, at the slaughterhouse, or from your own livestock etc.), you may need to treat the blood yourself, either by vigorous stirring (traditional method) to defibrinate the blood or via the addition of anticoagulants. Contrary to tradition, vinegar and salt are not very good options to preserve blood, and definitely not for raw consumption. It significantly alters the taste, and it is the stirring that is usually performed alongside that helps remove the fibrin and leaves the blood fluid. Keep in mind that the consumption of raw blood involves very significant risks and it’s your responsibility if you decide to engage in it. Check out this post for some information about blood pathogens and safety guidelines. Putting defibrination and salt/vinegar aside, anticoagulants are generally a much better option, but you might not have any available or you might not know how to use them: that’s where this post comes in.
We’ll be talking about two reasonably accessible and reliable options here: trisodium citrate and ACD. Trisodium Citrate: Trisodium citrate has the chemical formula of Na3C6H5O7. It is sometimes referred to simply as “sodium citrate”, though sodium citrate can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart flavor. It is mildly basic and can be used along with citric acid to make biologically compatible buffers.[n1] Sodium citrate is chiefly used as a food additive, usually for flavouring, to add tartness to various foods, among which various club soda, sausages, wine or as a preservative. It appears as E331 on the label. It is also used to alter the texture of certain foods, like ice cream, yogurt, jams and as an emulsifier.Read More »