/ck/ - Food & Cooking

Traditionally, blood tofu and fish paste balls made from river fish is added to green curry in Isan because of the lack of access to the sea coast. You can do that.
Alternately, blood tofu goes really well in any sour soup, especially those that are light in colour such as ones soured by lime juice or vinegar.
Pic related: Isan-style green curry with blood tofu and fish paste balls.

>>3985576
dat filename

>>3985577
... it's in Thai. Is that a problem here or something?
Here is the stuff I use to make the paste for green curry. The spices used (not pictured) are coriander seed and white peppercorn.

>>3985580

Foreign things make /ck/ feel insecure, as do concepts like "traditionally", or ingredients other than bleached wheat flour, boneless chicken breast, russett potatoes, canola oil, iceberg lettuce, and skim milk. Tabasco sauce is "edgy" and worthy of the most passionate discussions.

Are you new here?

>>3985585

lol so edge

>>3985580

Can you name these things?

>>3985585
No, not new. I am a regular /ck/ contributor.

>>3985587
Clockwise from top right:
lime leaf
green chili
garlic
coriander root
lime skin
young galanga
lemongrass
shallot in the middle

>>3985597

Thank you very much. :)

>>3985576
>>3985580
Thanks, these look really interesting! I have swai fish in the fridge, is it not from Southeast Asia?

>>3986198
garbage fish raised in mangrove cesspools and peddled to Walmart amerifats.

northern european here.

pork blood goes in sausages, all day erry day.

I suggest you make a chinese flavoured blood sausage.

>>3986218
Another, different kind of northern european here. I am sort of curious of chinese blood soup. I already know blood is a perfectly fine ingredient, so why not see what other people make of it?

Picture sort of related, blood pancakes with lingonberry jam.

>>3985571
http://www.pinoyrecipe.net/filipino-pork-dinuguan-recipe-pork-blood-stew/#axzz2BfmjzKx5

all i can think of is pig blood cake (zhu xie gao) but it doesn't use the blood as a cube

all i can think of is bun bo hue

>>3985571
>Blood tofu

I...I didn't realize that was a thing.

>>3986438
It's not really tofu, more like a solid block of jelly blood. They taste pretty decent spicy. or with congee.

>>3986459
That sound even worse.

>>3986463
That's Chinese food for ya.

>>3985571
>all the recipes for Chinese blood soup use duck blood.
There's no problem using pig's blood, OP. Most blood tofu I ate used chicken.

>>3985580
It's not a problem, it's just very strange to see Asian alphabets in filenames.

>>3986467
>TFW Americans don't know Chinese food as anything other than shitty take out

only blood dish i can think of is 炒血鴨 or stir fried duck blood. i think blood tastes disgusting though so i've never tried it

>>3986602
That's just how sterile and urbanized they've become. Haven't you seen the threads where they collectively bash tripe, liver, kidney and every other part of an animal that isn't solid muscle of homogenous consistency and taste?

>>3986214
Aw.
>>3986218
I've already stocked up on too many chinese sausages, if I also make blood ones I'll be eating sausage after sausage for months! :)
>>3986224
Oh, blood pancakes look really good as well. I'd guess that a chinese blood soup would have scallions, garlic, some sort of mushroom (black fungus definitely, maybe enoki or shiitake as well?) and sesame oil.
>>3986277
Thank you!
>>3986470
Ah, so there isn't much difference in flavor? Good!

>>3986677
You can't wholly blame Americans for that. I'm British and I'd never eat anything with kidney in the title. I've had liver once in the form of foie gras, it wasn't too bad but I don't think I could cook a mammal's liver solely because of the colour. Tripe, tongue, trotters etc. I would probably pass out if presented.

I wouldn't ever criticise someone for eating these things - I'd prefer it if I could - but I'm sure there are many other fussy eaters like me who would, and there's no way that they're all from the states.

>>3986602
Americanized chinese food is 10x better than the garbage you find in the majority of mainland china.

>>3986702
Yes, if you like your food to be overwhelmingly sweet, overwhelmingly salty, and overwhelmingly greasy all at the same time.

>>3986696
American here, I would like to try organ meat. I've already had haggis from an upscale scottish place, and it was delicious.

Unfortunately, it's nearly impossible to find.

>>3986702
I'm going to have to note that you overwhelmingly prove >>3986677. Content in the easy choice, and completely lacking any form of curiosity, tolerance for change and ultimately maturity. Try trotters and ginger in black vinegar, or clay pot liver for a change, instead of always having chop suey or whatever.

>>3986724
I am Scottish actually and I didn't even think of haggis which I've had many times because it's not really recognisable from its original state and the texture is not very unusual. Not sure why some people dwell on haggis as disgusting, there's far more good meat in it than the majority of sausages and burgers anyway.

I'm sure our first minister actually appealed to Obama to lift the real haggis and Irn Bru ban in America. Obviously there are more important things on the agenda but the quality of our food is pretty impeccable here, and there are a hell of a lot of expats and intrigued Americans who want to get a hold of these things.

>>3986769
What in the who hey now? Irn Bru and haggis are banned in the states? What on earth could be the reason to this?

>>3986790
Ovine lungs are illegal to sell in the US not to mention illegal to ship to the US from elsewhere, as well.
I don't think Irn Bru is illegal in the US, just not generally available outside of the UK. I'm from Italy and had never heard of it before visiting a cousin when he read law at University College London. Even though I used to be a man.

>>3986463
You poor ignorant thing.

>>3986790
Banned to be exported/imported to the states by the FDA. The Irn Bru one is something to do with one of the flavourings, the haggis one because it breaks several rules for export and import including use of offal. As for why truly authentic haggis can't be made in the US I can't remember, it might be something to do with the lining of the sheep's stomach.

>>3986790
Oh, and why? Something to do with foot and mouth disease. From what I gather there are a few of your countrymen who believe that all of our livestock are stark raving mad and likely to transmit various diseases to you.

>>3986853
America treats food like Europe treats firearms. Twelve people get sick or injured among millions of active consumers, and we get a temporary or full ban on a particular meat or vegetable.

Instead of accepting that shit happens and not overreacting to every little change in life, we'll spend millions trying to control something, and probably end up making most people more vulnerable in the process.

>>3986892
> twelve thousand

Extremely delusional /k/tard detected. Get a grip, or one of those shoulder things that goes up, because it is tens of thousands in the US per year, not 12. One accidental child death every three days. And I'm not even anti gun. These are facts that you will have to deal with if you want to defend your hobby.

>>3986908

er, twelve people is what I meant to greentext. At any rate, terrible analogy.