There are tribes in Africa who bleed their cattle for food. The animals are far too valuable to slaughter and eat.
Black pudding? Love it!
(Turns yer sh!t black eating too much though...)
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Reply to: My lunch
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Previously on "My lunch"
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No way I'd drink blood, also hate blood puding etc!!
But I do like liver and pate
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Originally posted by d000hg View PostGosh, a genuinely interesting post!
I don't have a problem with the idea of raw meat, but I wonder if eating straight from the animal it wouldn't be a bit chewy?
Where do people stand on drinking blood?
Not sure I'd want to drink blood - especially now that I know the tasty stuff to dip my chips in isn't actually blood!
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Gosh, a genuinely interesting post!
I don't have a problem with the idea of raw meat, but I wonder if eating straight from the animal it wouldn't be a bit chewy?
Where do people stand on drinking blood?
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Its not blood, its myoglobin
There is NO blood in the meat that you buy, blood left in meat would cause it to quickly spoil- in a matter of days. The animal is completely bled as it is slaughtered. The thin reddish juice which leaks from cut red meat is a tissue fluid rich in myoglobin, an iron-containing muscle component which gives the meat its red colour. It has no connection with blood.
http://en.wikipedia.org/wiki/Myoglobin
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Originally posted by cailin maith View PostNot for me.... I don't think I could eat it at all! I'd rather be a veggie!
Carpachio with lots of lemon squeezed over it - yum!! I like my steak blue so when it bleeds I can dip my chips in it!
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Originally posted by cailin maith View PostNot for me.... I don't think I could eat it at all! I'd rather be a veggie!
Carpachio with lots of lemon squeezed over it - yum!! I like my steak blue so when it bleeds I can dip my chips in it!
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Originally posted by thelace View PostNah, well done then cook it again...
It wants not only to be crispy on the outside, but crispy on the inside too...
Originally posted by DaveB View PostMy brother likes it like boot leather
I like mine rare, rather than blue. IF I'm gonna eat it raw then carpachio or tartar are better IMO.
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Originally posted by cailin maith View PostMe too... Blue steak, my fave. How anyone can choose to have it 'well done' baffles me.
I like mine rare, rather than blue. IF I'm gonna eat it raw then carpachio or tartar are better IMO.
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Originally posted by zamzummim View Postlove raw beef / fish (like sashimi)
Love steak tarter too.
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whenever I have fondur bourguignonne, I always eat more raw pieces of meat than cook ones! (but the meat needs to be real tender)
http://comps.fotosearch.com/comp/STF...ue_~185746.jpg
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Originally posted by DaveB View PostYes indeed, but there is a world of difference between a good Steak Tartar with onions, horseradish and a few capers and chowing down on chunks of raindeer with your bare hands, straight of the carcass and washed down with the blood.
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Originally posted by Le Rosbif View PostWell don't you like a good steak tartare now and again?
http://www.lhtcook.com/site/images/r...are%20meez.jpg
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