I’ve been working on old school meals. Today was Blood Cake, or if your Scottish, Black Pudding! The hardest thing is trying to get your hands on blood.
Picture this, you’re in a butcher shop, there’s a crowd around you and you ask the butcher if he has any pigs blood. Looks of shook, despair, and wonderment abound. You know they’re thinking weirdo, some kind of ritualistic thing, and maybe we should call the cops.
I found Mathew at The Butchers Son was happy to oblige. I did get asked what I was going to do with it though.
This was my first crack at it and I’m fairly impressed. I channeled my Fergus Henderson chi to pull it off.
Working with blood is different, to say the least. Blood on my hands, blood on the floor, and my knives looked like they belonged in a CSI investigation. But the results were worth it.
This took me back to breakfast in Inverness at the bed and breakfast I stayed in. Very happy.
As you can see none of this was done on my grill or smoker but sometimes the heart wins from the want.
Be well and eat well.
I’ve tried and cooked lots of “weird” foods over the years, but cooking with fresh blood is not something I think I can try, as much as I try to keep an open mind…
I salute your bravery! 🙂
Thank you! The hardest part was tasting for seasoning. I guessed the salt and pepper. Next time I’ll man up!
LOL Good luck!!! 🙂