Blood Brioche Buns

Putting blood in bread isn’t something new, both Sweden and Finland keep that tradition alive with the traditional rye blood bread (verileipä in Finland),  which is even generally available commercially.

What I am proposing here is slightly different. It’s a recipe with lower blood content, for very versatile, airy and moderately sweet pig’s blood brioche buns, (as opposed to rather dense, blood packed rye bread), that can be enjoyed on their own, toasted with a little salted butter, in soups, or even as burger buns.

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Blood As Food : Links

It’s more common than you might think. 😉

Blood As A Culinary Ingredient:
Brad Farmerie : Blood Work
Nordic Food Lab : Blood And Egg
The Nordic Food Lab’s Innovative Approaches To A Neglected Ingredient
Cooking With Blood: Yesterday And Today
How to Eat Blood for Breakfast
How And Why You Should Be Making Blood Sausage At Home
Blood, Bone and Gore: Why Aren’t We Eating It?
Why Chefs Are (Finally) Cooking With Blood
You Eat Meat, So Why Not Blood?
Cooking With Blood Convinced Me to Stop Being A Vegetarian
You Should Be Cooking with Blood
Why I’m Putting Blood In My Bread And Ice Cream

Research Articles:
Slaughterhouse Blood : An Emerging Source of Bioactive Compounds
The Use Of Blood And Derived Products As Food Additives
Blood-derived Products For Human Consumption

Books:
The Dracula Cookbook of Blood
Odd Bits: How to Cook the Rest of the Animal

General:
Cooking With Blood (Recipes)
Variations Of Blood Sausage
What Exactly Is Blood Sausage, Anyway?
Blood Sausages
Black Pudding : Rediscovering Our Taste For Blood
How To Prepare And Cook A Pig (Recipes)

Asia:
Street Food in Taiwan : Pig’s Blood Cake
Blood / Black Tofu
Nasty Bits : Shanghainese Chicken & Duck Blood Soup
Nasty Bits : Korean Blood Sausage
The lifeblood of sausages, hotpots and soups
Korean Sundae
Korean Blood Sausage : Sundae (순대)
Soondae Korean Blood Sausage (Recipe)
Laotian Raw Duck Blood Salad
Raw Pig’s Blood Soup : Lou (หลู้) (Vague Recipe)
Thai Boat Noodles (Recipe)
Saveur : Thai Boat Noodle Soup (Recipe)
Northern Thai Steamed Rice with Pork Blood ข้าวกั๊นจิ๊น (Recipe)
Dinuguan Sausage : Smoked Pork Blood Sausage (Recipe)
D is for Dinuguan (Recipe)
Pork Dinuguan, Ilokano Style (Recipe)
Crispy Dinuguan (Recipe)
Vietnamese Blood Sausage Doi Huyet (Recipe)
Pig Blood Noodles With Smoked Stock And Dehydrated Kimchi (Recipe)
Tibetan Tra-gyuma (Recipe)
Mao Xue Wang (Duck Blood Curd 毛血旺)
Gyuma : Atlas Obscura
Fighting Gentrification With Blood Sausage In Toronto’s ‘Little Tibet’

UK:
Blood Sauce With Quick Pasteurization Via Sous Vide (Recipe)
Irish Black Pudding (Recipe)
Scottish Black Pudding
Blood Custard Tastes Better Than It Sounds
Black Pudding : A Bloody Debate
A Guide To Traditional Black Pudding
Blood For Breakfast? Fear Not!
Fergus Henderson’s Blood Cake / Black Pudding (Recipe)
All You Need To Know About Black Pudding (Recipes)

Europe:
Swedish Pig’s Blood Rye Bread (Recipe)
Gluten Free Blood Pancakes (Recipe)
Finnish Blood Pancakes (Recipe)
Veriletut : Finnish blood pancakes (Recipe)
Estonian Verivorst Ve Verikäkk (Recipe)
Estonian Blood Sausages : Verivorstid (Recipe)
Black Pudding The Nordic Way (Recipe)
Oeufs Sanguinette (Recipe)
Blood Sausage : Sanguinaccio (Recipe)
Biroldo : Sanguinaccio (Recipe)
Portuguese Blood Sausage (Recipe)
Morcilla (Recipe)
Nasty Bits : Morcilla, or Spanish Blood Sausage
Morcilla : A Bloody Good Sausage
Morcilla de Burgos (Recipe)
Introduction to Morcilla
Borono (Recipe)
Polish Blood Sausage (Recipe)
Polish Blood Sausage (Kiszka) (Recipe)
Making Kiszka : Polish Blood Sausage
Boudin Noir (Recipe)
Cooking with Blood : Boudin Noir and Czarnina (Recipe)
Sângerete (Recipe)
Sângerete De Casa (Recipe)
Thüringer Rotwurst
Thüringer Rotwurst (Recipe)
German Blood Sausage Blutwurst (Recipe)
Blut-Zungenwurst
Bavarian Sulze and Blut-Zungenwurst (Recipe)
Schwarzpudding Blodpudding (Recipe)
Verileipä (Recipe)
Verileipä (Recipe)
Country Style Pork Blood Terrine (Recipe)
Blood Pasta With Blood Sausage Bolognese (Recipe)
Blutnudeln or Italian Pork Blood Pasta (Recipe)

Africa:
Mutura Is a Blood-Soaked Kenyan Delicacy

USA:
Blood Collection the Cajun Way (Cajun Boudin Noir)

Mexico & South America:
Moronga
Ñachi : This Chilean Dish Turns Fresh Blood Into Savory Jelly

Micronesia, West Indies:
Guamanian Fritada
West Indian Pudding : Boudin Antillais (Recipe)
West Indian Boudin Antillais (Recipe)

Sweets:
Mazamorra de Sangrecita
How Russia Fell in Love With Candy Bars Made of Blood
Blood Ice Cream (Recipe)
Blood & Chocolate Panna Cotta (Recipe)
Hot Blood Pudding Custard (Recipe)
Sanguinaccio Dolce : Blood & Chocolate (Recipe)
Sanguinaccio Dolce : Atlas Obscura
Sanguinaccio Dolce : A ‘Bloody’ Good Desert! (Recipe)

Blood As Food

Blood as food? I think it’s safe to assume that most wouldn’t consider such a statement an even remotely pleasant idea. People are, in general, deeply squeamish about the thought of blood itself, never mind actually coming in contact with or consuming the conspicuous liquid. While there are certainly natural motivating factors behind being reluctant about or repelled by blood, the most pervasive culprit for this inclination has a lot to do with shifting cultural biases & trends.

In many parts of the world, blood is still widely consumed on a regular basis & inherently worked into the ritual of slaughter itself. Not only does it provide an important nutritional role within the diet, it also makes up a good portion of the total yield of an animal. There can be forty liters of blood in one cow alone, just to bring things into perspective. Wasting such a large portion of an animal is not only ridiculous, but simply out of the question for a good number of people. Many can’t afford to be so far removed from their food, or to cherry-pick what parts they’d prefer to utilize for their meals. Necessity aside, however, nose to tail eating is actually a more reasonable & sustainable practice to be mindful of.

Beloved in one culture, abhorred in another, blood makes for a fascinating, if polarizing ingredient. Though I find its dubiousness to be questionable if handled with care, it does have a high rate of spoilage, a huge mess factor, & reacts quite finicky when introduced to heat. Still, it can be a beautifully versatile ingredient, as long as it’s basic nature is kept in mind. Blood is traditionally used as a thickener in sauces, a binder in sausages & terrines, a minerally pungent kick to both savory and sweet dishes alike. If the metallic twang sounds off putting, try pairing it with spices, cream, fruits, even chocolate.

For as long as humans and their ancestors have hunted animals & eaten meat, they’ve utilized blood for both comestible means & basic nutritional needs. Although it’s fallen out of fashion in recent times, evidence of blood usage in culinary applications can still be found by those who are willing, curious, & open-minded enough to dig a bit deeper & entertain new possibilities. In this section, we at The Red Cellar will attempt to celebrate this grossly overlooked and underutilized ingredient &, with luck, perhaps ease some of the stigma it seems to carry.

Blood As Food : Articles
Blood As Food : Recipes
Blood As Food : Links
Blood As Food : Instagram

Sanguivore Society: Our Culture, Conduct and Precedent

Cover art: Garth Knight

We have long espoused that blood drinkers do not have rules. There is no governing body. We have no laws other than those set by society at large. Laws are rules enforceable by an authority/the state which we are all expected to follow. Blood drinkers do not have any such authority, nor (I believe) would we ever. However, blood drinkers do not operate in a vacuum. As with all gatherings of people around a commonality, there are unspoken ‘rules’ or courtesies that we all follow. Cutting in line won’t end you up in Court (a real Court, not one of those vampire ones), but it will get you some serious side-eye. This is just one example. We are all, to a greater or lesser extent, expected to follow common sense boundaries set by society.

The blood drinker community is no different. There are unspoken courtesies that, over the years, have come to be properly expected of those involved in a topic so sensitive as blood drinking. Some people could lose their livelihood if ‘outed’. These can include things like discretion, trust, integrity. Not sharing confidential information, not blabbing or bragging about things that should remain private/between personal conversations. Talking about ‘the hunger’ and shameful feelings in the confidence that it will stay within that conversation. Use common sense. Be safe. Be trained. Don’t make the rest of us look bad through inappropriate or dangerous behaviour. There are little regional things I’ve noticed too – even so far as one sang offering another their donor, sharing sources or offering some vials of blood as one would offer a beer; a sign of generosity. There are obvious safety concerns with that with blood testing, but that is outside the scope of this article.

Due to the nature of blood drinking and the vampire archetype, it goes without saying that sanguivores will be perceived/related with the whole ‘vampire’ bit. Some circles handle things in their own way. If an individual is particularly dangerous, ‘community warnings’ or ‘excommunications’ can be posted.

Despite no ‘legal’ binding beyond the actual laws we are all expected to follow, how leaders respond to situations does set a precedent. We have to be extremely careful in how we handle situations as they arise. People watch, people remember, and people expect consistency with someone’s principles. We set for ourselves a margin of acceptance within which we manoeuvre. As with law, each case is unique and facts change; but if we flip flop from one stance to another, our integrity and conviction will not be taken seriously.

I rarely defend people in situations. I defend my principles and what I think is right. Sanguivores are my first priority. That includes them, their donors and overall well-being. We make mistakes and what is important is that we learn from them. The precedent we set lays the groundwork for what kind of community culture is to follow. It is the responsibility of leaders to cultivate a culture that is conducive to the growth of its people (i.e. sanguivores). An example of this is with a dear friend of mine whom, several years back, accidentally botched the slaughter of a rabbit for blood. Another sang made this public. Despite becoming highly proficient at the skill, she was vilified and called ‘bunny butcher’. I have always been of the opinion that it was breaking an unspoken, almost sacrosanct, rule to not sell out another sang with something highly confidential discussed in trust. If she were still alive, and if the community culture is one of learning, she could have been able to educate someone to avoid her mistakes. My stance on such things has never changed. Of course, if someone is breaking ACTUAL serious laws, they should be reported to the authorities accordingly.

As always, the precedent I want to set for sanguivores is one of openness, learning, guidance, and support. I will always stand by my convictions in that regard and openly oppose anything which I feel creates, or could create, a hostile environment for sanguivores. We walk a difficult path with few who understand, and deserve safe spaces with those of like-kind.

Why Blood Donors Are Always Welcome At My Hearth, and Expectations of Donating Intimacy

A toast to blood donors

toast

Blood donors are great. Seriously. Let’s raise a glass and give a hand to all of our blood donors.

No, this is not another April Fool’s article, by the way.

I was surprised at the response to my article about the nurture of blood donors. The number of donors who commented about sang abandonment was interesting indeed. It saddened me to see that people who understand something which is, let’s face it, pretty weird to the outside world had their heart broken for caring enough to give.

Now, I know there are two sides to every story. I will attempt to cover some of these points here. Still, I wanted to write this piece to share my personal appreciation of donors and share some thoughts about blood donation.

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The Facade of Perfection, and the Value of Failure

This is what is so admirable. Overcoming adversity, the willingness to be different, a pariah, all for the sake of one’s own values. The willingness to stare failure in the face and shove your middle finger back at it. The people who don’t give a fuck about adversity or failure or embarrassing themselves or shitting the bed a few times. The people who just laugh and do what they believe in anyway. Because they know it’s right. They know it’s more important than their own feelings and their own pride and their own ego.

– Mark Manson

In society, we have an expectation to live up to. We aren’t skinny enough. Not wealthy enough. Often, people feel the need to protect themselves from the masses. Online, we can portray a version of ourselves that we want to be. Egos are protected. This breeds defensiveness. We want to feel successful. Some are so afraid of failure that they never even try.

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Rebuttal, Part 1 – “All The Horrifying Consequences That Come With Drinking Human Blood”

An article was recently posted on Ranker discussing the horrors that come with drinking blood. You can find it here. It demonstrates how many external ‘real vampire’ authors push for sensationalism and a juicy editorial piece for their readership. Unfortunately, this often comes at the cost of accurate data, proper research, and a thorough understanding of the subject matter. A more realistic article for me would have been ‘the horrifying consequences of NOT drinking blood. It’s not a choice. It’s a need, and something we have to live with. Our bodies fail us if we don’t.

Let me address the plethora of inaccuracies and logical holes in the article.

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