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Chef d'Oeuvre

Rose had been delighted to discover that the TARDIS had a curious literary defence mechanism. Anyone with a bent for folding pages, scribbling in the margins or otherwise defacing books, were nudged towards the section specialising in celebrity chef books from her own time.

It didn't take Rose long to discover that the comments were more interesting than the contents. There were numerous notes about alternative ingredients, an omelette that had been mistaken for a weapon and an interesting debate about the sexuality of cabbages; although, the reminder blood is thicker than water, adjust recipes accordingly was a little disturbing.


dw100challenge #144: blood
dw100challenge #145: water


9th Dec, 2006 13:33 (UTC)
Heehee. :)

I think it was last year that someone replicated some preColumbian Indian recipes, including using blood. She found it very hard to get actual blood for the recipes, because of health and other regulations. I wonder if I still have the article...
9th Dec, 2006 13:35 (UTC)
I would have thought it was just a matter of a chat with a local butcher. Surely there'd be someone around who makes black pudding.
9th Dec, 2006 13:41 (UTC)
In the article, the author/chef said she talked to butchers, all of whom looked at her strangely for wanting the stuff. One even asked her if she was going to use it for "vampire" purposes. I'm not sure I've ever seen black pudding advertised anywhere in the US, though I'm sure it must be, somewhere. (A quick googling of it in New York, for instance, lists it as an exotic animal dish;

Chef John Fraser of Compass (208 W 70th St between Amsterdam and West End Aves, 212-875-8600) believes blood sausage is just another exotic animal product that those in the know choose to order—like foie gras, beef cheeks and offal.

She eventually did get a gallon or so of blood for cooking, but if she'd been outside the US, she probably would've had a much easier time of it.
9th Dec, 2006 14:28 (UTC)
Weird. I was wondering if black pudding was made in the US or an import. It sounds like it's probably a specialty item if it's made at all.

I wonder if she would have had more luck dealing with a small town butcher (that actually is a butcher, rather than a glorified delicatessan) instead of a city butcher. Maybe chasing up small family concerns that make salami, sausages or smoked meat, I'd expect they'd know of someone. Having a chat to the local Scotish expats should have pointed her in the right direction.

It's funny the things that end up being difficult to find.