/ck/ - Food & Cooking

[Anonymous No.4598576]

Got myself a cup of blood, what should I cook?

[Anonymous No.4598584]

Warm blood.

[Anonymous No.4598603]

cold blood

[Anonymous No.4598612]

blood lemonade

[Anonymous No.4598616]

>>4598576

What's wrong with your fucking hand

[Anonymous No.4598617]

Blood sausage.,THen throw it out. British food is shit.

[Anonymous No.4598618]

>>4598576

Go ask >>>/r9k

[Anonymous No.4598614]

meth

[Anonymous No.4598636]

Some more meth because you're going to come down from this psychosis eventually.

[Anonymous No.4598638]

OP either works in a salt mine or he is about 90 years old from the look of his hand.

[Anonymous No.4598647]

Blood has traditionally been used to thicken up sauces.

Do what you will with that information.

[Anonymous No.4598655]

>>4598616
>>4598638
confirmed for never having worked an actual job in their lives

[Anonymous No.4598663]

Neapolitan blood pudding which, unlike other blood puddings, is actually pudding-like in consistency and is sugar-sweetened.
Traditionally, it's flavoured with apricot kernels but nowadays, bitter chocolate (at least 85% dark) is the most common flavour. The bitter chocolate usurped apricot kernel because its dark colour mimics that of slow-cooked pork's blood. As of 1992, pork's blood has become illegal to sell publicly in Italy and may only be purchased, as is often the case with southern Italians, "if you know a guy." Considering Naples' reputation for its fuck-da-police attitude, pork's blood is easily found in the outlying areas of the province of Naples though not commonly in the city proper.

pork's blood, 500ml
apricot kernels, peeled and dried, a handful (or more, to taste)
>or bitter cacao, several tablespoons
sugar, 600g
chestnut flour, 50g
vincotto di negroamaro, 500ml
>alternately, a bitter caramel gastrique of blood orange can be used instead
cinnamon, 1 stick
Rhum or liquore amarena (a Neapolitan cherry pit liqueur often made with sour cherry pits and flesh), a shot or two
>Optional: almonds and/or pinenuts

Cook the pork's blood over medium-low/low heat, stirring constantly; meanwhile, grind the apricot kernels into powder.
Whisk together the flour, sugar and apricot kernels/cacao.
Stir in the vincotto and allow to thicken back up again.
Stir in the sugar mixture and the cinnamon stick, being sure to get it well-incorporated without turning lumpy.
Cook down, stirring constantly, until a little thicker than desired consistency, then off the heat and stir in the liquor/liqueur (as well as nuts, if using).
Serve with biscuits.

[Anonymous No.4598671]

>>4598663
Here's another picture. I like this one better, actually.

[Anonymous No.4598737]

>cut of blood

Is that UK slang for blood pudding sausage?

[Anonymous No.4598770]

>>4598576
/v/ here
do this
http://www.youtube.com/watch?v=bQcGprXpjk0

[Anonymous No.4598811]

>>4598671
>>4598663
fuck that looks good.

[Anonymous No.4598816]

>>4598671

[Anonymous No.4598841]

>>4598811
It looks like goopy menstruation...

[OP No.4598852]

I decided to add gelatin and vodka. What should I call this?

[Anonymous No.4598855]

>>4598655

>Never heard of a moisturiser

[Anonymous No.4598857]

>>4598852
Of all the things you could make, why would you choose this?!

[OP No.4598856]

I was thinking Dog Blood but I dunno

[Anonymous No.4598866]

>>4598852
Have...have you tried one yet?

[OP No.4598886]

>>4598866
yeah its really bad, I wish I added sugar or something

[Anonymous No.4598894]

>>4598886

>hey guys i got this blood what do
>here anon do this
>fuck all that im doing something else
>anon what is that
>guys it tastes really bad

this thread

[Anonymous No.4598897]

>>4598841
It tastes pretty good. Om nom nom. It's a pretty old sweet, dating back in Naples almost 4000 years. Many of our sweets date back to ancient times, such as struffoli (dating back 2300 years) and snake gourd slices candied with lemon and mint (pic related; dates back about 1900 years).

[Anonymous No.4598905]

>>4598852

HIVodka Shots

[Anonymous No.4598910]

>>4598886
>wish I added sugar
>TO BLOOD

I'm pretty sure that wouldn't have made a difference.

[Anonymous No.4598916]

>>4598852
a bloody awful.

[Anonymous No.4598924]

>>4598852
Aunt Flo Goes to Russia

[Anonymous No.4598964]

>>4598910
See >>4598663 and >>4598671

[Anonymous No.4599002]

>>4598616

He's black you fucking moron.

[Anonymous No.4599010]

>>4598964
There's a difference between using blood and sugar in a recipe with a bunch of other ingredients and just throwing blood, gelatin, and vodka together. Sugar ain't gonna do anything for that nasty shit.

[OP No.4599021]

Update: THESE GET YOU DRUNK AS FUKKKKK

[Anonymous No.4599172]

>>4598905
you are the new king

everyone bow down

[Anonymous No.4599190]

>>4599021
That's PROBABLY the vodka and blood loss doing that, buddy.

[OP No.4599220]

Not my blood>>4599190

[Anonymous No.4599261]

Dinuguan. Shit's delicious.

[Anonymous No.4599275]

>>4599220
What kind of blood was it, OP?

[Anonymous No.4599287]

>>4598576
red drank

[Anonymous No.4599289]

>>4598616
he's black

[Anonymous No.4599299]

>>4598576

I hope you sourced your blood locally anon, and extracted it yourself.

[Anonymous No.4599319]

>>4599261
>Shit
you got that right