[CH] [Fwd: Blood Sauce]
Jose Cisneros (jcisn@comcast.net)
Tue, 18 Mar 2008 15:34:25 -0400
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Message-ID: <47DECA3F.4080401@comcast.net>
Date: Mon, 17 Mar 2008 15:45:03 -0400
From: Jose Cisneros <jcisn@comcast.net>
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To: KnoxBill <knoxbill@comcast.net>
Subject: Blood Sauce
References: <47DC8DD3.1090003@chillicooks.org> <47DD2B51.1050803@comcast.net> <47DD5E91.E2F@wildpepper.com> <47DD5448.6020405@comcast.net> <47DD6C29.31D@wildpepper.com> <47DD67B4.7070900@comcast.net> <47DD9332.7020105@comcast.net>
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>
> speaking of definitions and regional differences, wonder if you know
> what your grandmother uses in her birria...i have several recipes, but
> one uses beef, one pork, one lamb, another veal...we found a favorite
> in a little roadside stand in zacatecas, and from then on, referred to
> birria as goat's head soup...
The only thing of that sort that sticks out in my memory from that time
when my grandmother was alive is a
a blood sauce that one makes using the blood saved from a freshly
slaughtered kid. (Nothing went to waste.)
Anchos, cumin, oregano, garlic, a little hot chile, salt, stock from
the braised and roasted kid parts etc went into the mix.
It made my blood sing.
am going to try to prepare some for the hotluck, and if it turns out as
good as i remember, i will do it again for open fields...problem is,
don't know where i can get a goat's head...might have to sub dog...
I don't know from doghead or monkey brain.
Cowheads yes.
I love cowhead barbecue.
Old style.
Cow tongues speak to me
Their brains mu to me
flopped in flour, dipped in egg
breaded in panko
A zen thing!
And oxtail soup!
Ai!
Yours from either end
Of
The
Cow.
And
Acrossed
The
Middle
Hose-A
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