Quoting Dave Drum to Jim Weller <=-

I see the occasional 48' tanker full of pig blood - labelled
"NOT FOR HUMAN CONSUMPTION". And I ask myself "Why not?"

Probably because it's very perishable and is neither fresh nor clean
and sterile at that point. But it's not wasted. Blood meal and for
that matter bone and feather meal are important components for
animal, poultry and fish food pellets. And at the very least the
leftovers go into fertilizers.

Another way to use it:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Malaysian Pig's Blood Tofu
Categories: Malaysian, Pork, Offal, Tofu
Yield: 4 Servings

MARINADE FOR THE MINCED PORK
2 ts Light soy sauce
1/2 ts Sugar
1/2 ts Cornflour
2 ts Oil.
50 g Minced Pork
1 Clove Minced Garlic
80 g Pig's Blood
160 g Block Tofu (Chunks)
1 1/2 tb Chinese Black Vinegar
Salt
Cornflour Slurry

Fry the garlic over hot oil until fragrant. Put in the minced pork.
Toss to get it cooked evenly. When the pork is no longer pink in
color, toss in the blood blocks. Give them a couple of turn to blend
with the pork. Add the tofu and quickly mix before pouring in 1/2 a
cup of water. When the liquid comes to a boil, add salt to taste;
then the corn starch to thicken slightly. Add the vinegar and mix
well. Scoop out immediately when it comes to a slight boil. Don't
over-cook the blood. Garnish with spring onion.

Posted by Kong-Kay

From: Http://Kongkay1.Blogspot.Com

MMMMM


Cheers

Jim

... Juice is made out of fruit blood.

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JIM WELLER wrote to DAVE DRUM <=-

I see the occasional 48' tanker full of pig blood - labelled
"NOT FOR HUMAN CONSUMPTION". And I ask myself "Why not?"

Probably because it's very perishable and is neither fresh nor clean
and sterile at that point. But it's not wasted. Blood meal and for
that matter bone and feather meal are important components for
animal, poultry and fish food pellets. And at the very least the
leftovers go into fertilizers.

As with most questions of "Why do/don't they?" the answer is, as ever
was, "MONEY". If there were enough fiscal reason the blood could be kept
fit for human consumption.

Yes, I'm a cynic .... with good reason.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bloody Mary Party Soup
Categories: Soups, Booze, Vegetables, Chilies, Citrus
Yield: 24 Servings

2 1/2 c Minced onion
2 c Minced celery
1 1/4 c Cucumber; peeled, seeded
- and minced
8 lg Cloves fresh garlic; minced
2 tb Butter
4 cn (46 oz. ea) tomato juice
1 1/2 c Lemon juice
3 tb Sugar
1/2 ts Tabasco sauce
1/2 ts Worcestershire sauce
750 ml Bottle Vodka
1/2 c Green onion; sliced

Saute onion, celery, cucumber and garlic in butter until
soft. Add tomato juice, lemon juice, sugar, Tabasco and
Worcestershire; simmer 7 to 8 minutes. Chill.

Place vodka bottle in a #10 can filled with water; freeze
until ice is solid. Remove can but keep vodka surrounded
in ice and wrapped in a towel.

TO SERVE: portion soup into serving bowl. Garnish with
green onion. Add 1 oz. jigger of vodka per serving of
soup at table.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Of COURSE I talk to myself. I LOVE intelligent conversation!

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Jim Weller <=-

I see the occasional 48' tanker full of pig blood - labelled
"NOT FOR HUMAN CONSUMPTION". And I ask myself "Why not?"

As with most questions of "Why do/don't they?" the answer is, as ever
was, "MONEY". If there were enough fiscal reason the blood could be
kept fit for human consumption.

Yes, I'm a cynic .... with good reason.

There's nothing to be cynical about. People's tastes have changed
and food made with blood for human consumption is simply not
saleable except as a constituent of animal and fish food. so they
consume it indirectly and unknowingly. The only people who will buy
blood sausage and the like are a few (very few) souls with
adventuresome palates like Michael and people with family farm
backgrounds who have been involved with home slaughtering and
butchering in the past like you, me and Roslind. We are a very
small market.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Czarnina (Polish Duck Blood Soup)
Categories: Soups, Polish, Duck, Offal
Yield: 8 Servings

Blood of a freshly killed
-duck or goose
1/4 c 6% vinegar
Duck or goose wings, neck,
-rump, heart and gizzard
8 c Cold water
Peppercorns, cloves, and
-allspice grains
1 Bay leaf
Soup greens
2 c Dried fruit: prunes, apples,
-pears or raisins
2 Tb Flour
Salt and pepper
Ground juniper berries
Sugar
Serve over: egg noodles,
-noodle squares, grated
-potato dumplings or
Cooked, diced potatoes

Collect the blood of a freshly-killed duck or goose and stir in
1/4 cup of 6% vinegar. Seal and refrigerate until ready for use In
pot, combine duck or goose wings, neck, rump, heart and gizzard
with 8 c cold water Bring to a boil, skimming off scum until no
more forms, reduce heat and simmer one hour. Add several
peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf
plus the standard portion of soup greens (minus the Savoy Cabbage)
and simmer another 1 to 1 1/2 hours or until meat comes easily
off the bone Dice the giblets, remove the meat from the bones,
dice, and return to the strained stock.

The soup vegetables may be diced and returned to the pot or used
in another dish per your preference. Add about 2 cups dried fruit:
prunes, apples, pears, raisins, and simmer another 15-20 minutes.
Fork-blend 2-3 Tbs flour with the blood and vinegar mixture, add
about 1/2 cup stock 1 Tbs at a time, stirring constantly, then
return to the pot. Season with salt and pepper, a pinch or 2
ground juniper berries (optional) sugar and a bit more vinegar if
needed to get a sweet, sour, winy flavor with subtly spicy
undertones. Simmer gently several minutes and serve over egg
noodles, noodle squares, grated potato dumplings or cooked, diced
potatoes.

Variation: Fork-blend 1/2 cup sour cream with the flour and the
blood-vinegar mixture before adding to the stock.

Recipe from: Polish Heritage Cookery
By: Maria Robert Strybel

MMMMM



Cheers

Jim


... Our keen interest is not gluttony but a spirit of high adventure.

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JIM WELLER wrote to DAVE DRUM <=-

I see the occasional 48' tanker full of pig blood - labelled
"NOT FOR HUMAN CONSUMPTION". And I ask myself "Why not?"

As with most questions of "Why do/don't they?" the answer is, as ever
was, "MONEY". If there were enough fiscal reason the blood could be
kept fit for human consumption.

Yes, I'm a cynic .... with good reason.

There's nothing to be cynical about. People's tastes have changed
and food made with blood for human consumption is simply not
saleable except as a constituent of animal and fish food. so they
consume it indirectly and unknowingly. The only people who will buy
blood sausage and the like are a few (very few) souls with
adventuresome palates like Michael and people with family farm
backgrounds who have been involved with home slaughtering and
butchering in the past like you, me and Roslind. We are a very
small market.

We're not even enough to be considered a "niche market". Too many are
like my brother's first wife, who upon learning that the "beef" roast
she had had three servings of was actually moose haunch ran for the
bathroom crying for Beulaaaah to bring the Buiccccck to Raaaalph.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose Rump Roast
Categories: Game, Vegetables, Wine
Yield: 10 Servings

6 1/2 lb Moose rump roast
4 tb Worcestershire sauce
Oil
Salt & pepper
1 lg Onion; peeled, sliced
1 ts Garlic powder; or more
1/2 c Dry red wine
1 c Water

Trim off all excess fat and rub roast all over with
vegetable oil. Sprinkle on salt, pepper & garlic powder.

Slice onion and lay in bottom of roasting pan. Pour two
tablespoons of Worcestershire over onions. Place roast
on onion slices. Pour rest of Worcestershire sauce over
roast. Add wine and water.

Seal roasting pan with aluminum foil and bake @ 325°F/
160°C for 3 1/2 to 4 hours, adding water as necessary
to keep moist.

When roast is done, remove from pan. To make gravy,
add 2 cups water to contents of roasting pan. Bring to
boil and scrape bottom of pan. Mix 3 tsps corn starch
with 1/2 cup water and add to pan, stirring constantly,
until gravy is bubbling.

Salt and pepper to taste.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Civilisation is the process of reducing the infinite to the finite."Holmesb

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

JIM WELLER wrote to DAVE DRUM <=-

Probably because it's very perishable and is neither fresh nor clean
and sterile at that point. But it's not wasted. Blood meal and for
that matter bone and feather meal are important components for
animal, poultry and fish food pellets. And at the very least the
leftovers go into fertilizers.

My mom uses blood meal on her roses. Stinky stuff but man do those roses
love it!

Later,
Sean

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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 05-21-19 22:38, Jim Weller <=-
spoke to Dave Drum about waste not <=-

There's nothing to be cynical about. People's tastes have changed
and food made with blood for human consumption is simply not
saleable except as a constituent of animal and fish food. so they

Not so. I can recall going into the local H-Mart (a Korean grocery
store) with Michael and him spotting packages of blood for sale (I
believe frozen).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SHIPWRECK CASSEROLE
Categories: Casseroles
Yield: 6 Servings

1 lb Ground beef
4 md Potatoes, diced
1/2 lg Onion, chopped
2 Cans kidney beans, drained
2 Cans tomato soup

Brown ground beef and drain.

Layer ingredients in given order, and spread tomato soup over top.
Bake 350 1 hour covered, stir, then bake-
: 1 hour uncovered.

Recipe posted by: Lisa Greenwood

MMMMM


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Quoting Sean Dennis to Jim Weller <=-

leftovers go into fertilizers.

My mom uses blood meal on her roses. Stinky stuff but man do those
roses love it!

Yeah. Because it's loaded with proteins it's a good source of
nitrogen.

So the slaughterhouses sell as much blood as they can to the small,
mostly immigrant ethnic markets, then as much more as the market
will accept to the animal feed pellet industry at lower prices with
the balance going very cheaply to the fertiliser companies. Even
then I've read that only 40% gets sold at any price and 60% goes down
the drain, which is a shame.

One more classic recipe using blood including a cheat if you don't
have access to any.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Civet of Hare
Categories: French, Rabbit, Offal, Casseroles
Yield: 6 Servings

1 Hare; cleaned and jointed
-into six pieces
1 pt Beef stock
Blood of the hare or
4 oz pig's liver; sliced
2 md Onions
1 ea Sprig fresh thyme and
-rosemary
2 sl Brown toast sprinkled with
-ground mixed spice
6 oz red wine
6 Parsley stalks tied in
-muslin with
4 whole cloves and
2 blades Mace
1/4 ts Ground ginger
Salt to taste
1 tb Red wine vinegar

Discard the foot joints of the hare and any flaps of skin on the
saddle. Cut through the spine between the rib cage and fleshier
saddle. Put all the meat in a stewpan with the stock and blood or
pig's liver and cook gently for 15 minutes. Meanwhile, peel and
chop the onions and chop the thyme and rosemary leaves. Steep the
spiced toast in the wine.

Remove the hare meat from the pan and strain the stock, discarding
the liver if used. Rinse the hare meat in cold water. Return the
stock to the pan with the chopped onions and herbs and add the
spice bundle. Stir in the mushy soaked bread and wine. Lastly, add
the meat, putting the rib cage on top. Cover the pan and cook the
civet gently for 2 hours or until the meat is tender.

Just before serving, blend the ginger and salt into the vinegar
and stir in the sauce. Discard the rib cage. Transfer to a
casserole or deep dish and serve hot.

Carlton Food Network http://www.cfn.co.uk/

MMMMM


Cheers

Jim


... "You CAN even!" - White Girl Life Coach

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Quoting Dale Shipp to Jim Weller <=-

People's tastes have changed and food made with blood for human consumption is simply not saleable ...

Not so. I can recall going into the local H-Mart (a Korean grocery
store) with Michael and him spotting packages of blood for sale (I
believe frozen).

I should have added "in any substantial amounts". There are some
ethnic niche markets. Most of the available supply is diverted to
those other purposes or discarded.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Omelet with Hemp Seed
Categories: Lithuanian, Eggs
Yield: 2 servings

4 Eggs
1/2 c Hemp seed
3 tb Water
1 Onion, chopped
3 tb Vegetable oil
pn Salt

Fry hemp seed with onion and salt until seeds are crisp. Pour fried
mixture into a mortar and make a fine powder. Beat eggs with water,
hemp seed powder, mix well. Pour eggs into frying pan with hot oil,
fry both sides until golden brown. Serve with hot potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... For some sad people life is just a long slow ride between 2 hospitals

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