Not sure if this is a new culinary high or low. Tonight I had pot de creme made w/ pig's blood.

[traca]

I was a judge for a culinary competition (Cochon555) and one chef served this as his dessert. The goal is for the chef to cook a whole pig, utilizing as much of it as possible. Hence, the pot de creme. I'm normally squeamish with that kind of thing but it was surprisingly good!

 

[evan]

Not sure I would have even considered eating that - I'm such a culinary whimp smileys/bigsmile.gif

I'm glad it tasted good. But do you think it will be a restaurant hit? smileys/bigwink.gif

 

[marilynfl]

I had to read this TWICE. You are a braver woman that I am, Gunda Din.

 

[cynupstateny]

I taste everything once! Most of the time it tastes better than it sounds. Sounds like

a fun dinner.

 

[heather_in_sf]

Oh my, a challenging dish. Glad you didn't post a picture! LOL

 

[dawnnys]

Me either, Eva!!

 

[barbara-in-va]

You go girl!!! No way could you temp me to try this!!

 

[charlie]

Mixing chocolate and pigs blood is not unusual in Italy.

 

[angak1]

ditto

 

[marilynfl]

Yes, but they also came up with porchetta, so I'll forgive them anything.

 

[traca]

This one was not chocolate. Vanilla? It was mauve colored b/c of the blood.

 

[traca]

Another chef did a Thai "noodle" dish. The noodles? Strips of pig skin.

 

[cheezz]

Ok, I'm not as jealous of your life anymore smileys/smile.gif

 

[curious1]

That makes two of us! Traca, did you like the "noodles"?

 

[traca]

I was smacking my lips over the sauce, then learned about the "noodles". They were a bit chewy.

The noodles were bathed in a wonderful Thai Nam Prik sauce. Packed with flavor...I couldn't get enough of that sauce!