4 ms·

> Because of my ethics re animals, if I'm going to take a life, I want to use every last bit of the animal. This meant capturing the gallons of blood in a five

by korethr 10y ago

> Because of my ethics re animals, if I'm going to take a life, I want to use every last bit of the animal. This meant capturing the gallons of blood in a five gallon bucket. I buy whole chickens and part them out myself, and I do use every bit of the chicken that comes in the package. The bones are used for stocks, skin gets rendered for fat, etc. So I like to think I (can?) get using every last bit of the animal. But I'm curious, what use(s) does the blood have? I was of the impression that like the viscera, the blood is something that necessarily must be disposed -- it cannot safely be used. Is that not the case?

logfromblammo 10y ago
Black pudding (blood sausage) would be my pick, but there are also a lot of good Chinese recipes that include pork blood curd. The only danger I am aware of--beyond the risks of eating pork products in general--is iron overdose, which means you have to ration your consumption appropriately. The viscera may also be used, though not necessarily for food. Whatever cannot be eaten can likely be turned into glue, leather, fertilizer, string, etc.
endisukaj 10y ago
Not the parent but I have some knowledge on this. [Blood sausage][1] is made using pork blood. I have never tried it myself though. What I have tried is [Sanguinaccio][2] made in southern Italy. It's absolutely delicious. I imagine there are plenty of other recipes that use pork blood as an ingredient too. [1](https://en.wikipedia.org/wiki/Blood_sausage https://en.wikipedia.org/wiki/Blood_sausage) [2](http://www.chicagonow.com/cooking-cop/2014/03/sanguinaccio-dolce-is-a-bloody-good-treat-2/#image/1 http://www.chicagonow.com/cooking-cop/2014/03/sanguinaccio-d...)
- tjic 10y ago
  Yes. If you see that dive gallon bucket of blood in the photo? I made bood sausage with it.
- countingteeth 10y ago
  There's Taiwanese-style pig blood cake (made with rice and fried); or Cantonese-style pig blood curd, which is nothing more than solidified pig's blood.
gumby 10y ago
> I buy whole chickens and ... do use every bit of the chicken > But I'm curious, what use(s) does the blood have? When I was a kid, my dad used to take me sometimes to a street vendor (this was in a small city in Malaysia, late 60s/early 70s) who ran his business from a bicycle. He had a small gas ring, a crate on the back of the bike with a couple of chickens in it, and some veggies and noodles. My dad would order a meal and the guy would grab a chicken out of the box, wring its neck, drain the blood into a bucket, burn off the feathers, dismantle the chook and fry it up with mein and veggies. Yum! But after handing us our food he would boil and eat the then congealed blood (and the other stuff we didn't eat). The food was great (especially since my mum did not approve) but I was always fascinated by this last step. As I got older I appreciated that he had us pay for the meal and then still got a meal himself out of the deal.
bane 10y ago
Many cultures use most of the animal. For example, in Korea a popular dish is called Sundae (soon-day), basically a kind of pork blood sausage. It's often served with pig ears and snouts as a side dish to alcohol. https://en.wikipedia.org/wiki/Sundae_(Korean_food) https://en.wikipedia.org/wiki/Sundae_(Korean_food) Pig liver is a popular in dishes the world over: pate, various sausages, etc. It's surprising how much of a pig is useful as food.
countingteeth 10y ago
Where on earth did you get the idea that the viscera must be disposed or cannot be safely eaten? Pig intestines, heart, lungs are all part of traditional cuisine. Even the kidneys and liver are "viscera," and those are completely mainstream organ meat. Brain is also eaten (head cheese).
- tjic 10y ago
  Agreed. Photo of making blood pudding https://goo.gl/photos/fUkkcmUxLXmopAQf6 https://goo.gl/photos/fUkkcmUxLXmopAQf6 Photo of preparing the heart before marinating it in olive oil and spices, then grilling it. https://goo.gl/photos/T4MQZDpyEDVLgy7o7 https://goo.gl/photos/T4MQZDpyEDVLgy7o7 Photo of pressed, sliced, and fried pig ears as a side to a sausage sandwhich https://goo.gl/photos/me1rguNxWKXrmNLQ9 https://goo.gl/photos/me1rguNxWKXrmNLQ9 Photo of head cheese https://goo.gl/photos/kHpyoDWJRxvDgHxW9 https://goo.gl/photos/kHpyoDWJRxvDgHxW9 Photo of dog enjoying pig spine https://goo.gl/photos/Wwpf9npvyvoKiBQN8 https://goo.gl/photos/Wwpf9npvyvoKiBQN8 I use absolutely everything (well, except for the intestines. Not worth my time or energy to wash the feces out and scrape the mucousal lining off).
  - countingteeth 10y ago
    Pig guts is actually the only porcine viscera I've eaten before. It's not bad at all. The prep does sound rather unpleasant and smelly, but it can't be worse than the butchering you've already done. I believe the colon is nastier than than the small intestine and less eaten. But then, in my high school bio class we were given a lab book for fetal pigs, and came to class and our crazy teacher had a fully-grown, fresh dead sow on the lab island for a group dissection. When we opened the abdominal cavity, the smell was so foul we just about vomited; teacher helpfully told us that the human abdomen smells the same during surgery. This was without having dissected the intestines. Curious, what did you do with the lungs? That's one part that I think was commercially banned for human consumption in the USA in the '70s. Even if it wasn't, it's rarely sold fresh as I understand it does not keep well at all even under refrigeration. Pork lungs are used used in Fillipino (bopis, kilayin) and Cantonese cuisine; Europeans certainly use sheep and cow lungs (Greeks, French, Scottish; haggis, anyone), but I'm not aware of western recipes specifically calling for pork lungs. Pork intestine, on the other hand, is ubiquitous.
kbart 10y ago
"But I'm curious, what use(s) does the blood have? " Also: https://en.wikipedia.org/wiki/Kaszanka https://en.wikipedia.org/wiki/Kaszanka

by korethr 10y ago

logfromblammo 10y ago

Black pudding (blood sausage) would be my pick, but there are also a lot of good Chinese recipes that include pork blood curd. The only danger I am aware of--beyond the risks of eating pork products in general--is iron overdose, which means you have to ration your consumption appropriately. The viscera may also be used, though not necessarily for food. Whatever cannot be eaten can likely be turned into glue, leather, fertilizer, string, etc.

endisukaj 10y ago

Not the parent but I have some knowledge on this. [Blood sausage][1] is made using pork blood. I have never tried it myself though. What I have tried is [Sanguinaccio][2] made in southern Italy. It's absolutely delicious. I imagine there are plenty of other recipes that use pork blood as an ingredient too. [1](https://en.wikipedia.org/wiki/Blood_sausage https://en.wikipedia.org/wiki/Blood_sausage) [2](http://www.chicagonow.com/cooking-cop/2014/03/sanguinaccio-dolce-is-a-bloody-good-treat-2/#image/1 http://www.chicagonow.com/cooking-cop/2014/03/sanguinaccio-d...)

tjic 10y ago
Yes. If you see that dive gallon bucket of blood in the photo? I made bood sausage with it.
countingteeth 10y ago
There's Taiwanese-style pig blood cake (made with rice and fried); or Cantonese-style pig blood curd, which is nothing more than solidified pig's blood.

gumby 10y ago

> I buy whole chickens and ... do use every bit of the chicken > But I'm curious, what use(s) does the blood have? When I was a kid, my dad used to take me sometimes to a street vendor (this was in a small city in Malaysia, late 60s/early 70s) who ran his business from a bicycle. He had a small gas ring, a crate on the back of the bike with a couple of chickens in it, and some veggies and noodles. My dad would order a meal and the guy would grab a chicken out of the box, wring its neck, drain the blood into a bucket, burn off the feathers, dismantle the chook and fry it up with mein and veggies. Yum! But after handing us our food he would boil and eat the then congealed blood (and the other stuff we didn't eat). The food was great (especially since my mum did not approve) but I was always fascinated by this last step. As I got older I appreciated that he had us pay for the meal and then still got a meal himself out of the deal.

bane 10y ago

Many cultures use most of the animal. For example, in Korea a popular dish is called Sundae (soon-day), basically a kind of pork blood sausage. It's often served with pig ears and snouts as a side dish to alcohol. https://en.wikipedia.org/wiki/Sundae_(Korean_food) https://en.wikipedia.org/wiki/Sundae_(Korean_food) Pig liver is a popular in dishes the world over: pate, various sausages, etc. It's surprising how much of a pig is useful as food.

countingteeth 10y ago

Where on earth did you get the idea that the viscera must be disposed or cannot be safely eaten? Pig intestines, heart, lungs are all part of traditional cuisine. Even the kidneys and liver are "viscera," and those are completely mainstream organ meat. Brain is also eaten (head cheese).

tjic 10y ago
Agreed. Photo of making blood pudding https://goo.gl/photos/fUkkcmUxLXmopAQf6 https://goo.gl/photos/fUkkcmUxLXmopAQf6 Photo of preparing the heart before marinating it in olive oil and spices, then grilling it. https://goo.gl/photos/T4MQZDpyEDVLgy7o7 https://goo.gl/photos/T4MQZDpyEDVLgy7o7 Photo of pressed, sliced, and fried pig ears as a side to a sausage sandwhich https://goo.gl/photos/me1rguNxWKXrmNLQ9 https://goo.gl/photos/me1rguNxWKXrmNLQ9 Photo of head cheese https://goo.gl/photos/kHpyoDWJRxvDgHxW9 https://goo.gl/photos/kHpyoDWJRxvDgHxW9 Photo of dog enjoying pig spine https://goo.gl/photos/Wwpf9npvyvoKiBQN8 https://goo.gl/photos/Wwpf9npvyvoKiBQN8 I use absolutely everything (well, except for the intestines. Not worth my time or energy to wash the feces out and scrape the mucousal lining off).
- countingteeth 10y ago
  Pig guts is actually the only porcine viscera I've eaten before. It's not bad at all. The prep does sound rather unpleasant and smelly, but it can't be worse than the butchering you've already done. I believe the colon is nastier than than the small intestine and less eaten. But then, in my high school bio class we were given a lab book for fetal pigs, and came to class and our crazy teacher had a fully-grown, fresh dead sow on the lab island for a group dissection. When we opened the abdominal cavity, the smell was so foul we just about vomited; teacher helpfully told us that the human abdomen smells the same during surgery. This was without having dissected the intestines. Curious, what did you do with the lungs? That's one part that I think was commercially banned for human consumption in the USA in the '70s. Even if it wasn't, it's rarely sold fresh as I understand it does not keep well at all even under refrigeration. Pork lungs are used used in Fillipino (bopis, kilayin) and Cantonese cuisine; Europeans certainly use sheep and cow lungs (Greeks, French, Scottish; haggis, anyone), but I'm not aware of western recipes specifically calling for pork lungs. Pork intestine, on the other hand, is ubiquitous.

kbart 10y ago

"But I'm curious, what use(s) does the blood have? " Also: https://en.wikipedia.org/wiki/Kaszanka https://en.wikipedia.org/wiki/Kaszanka