Congealed Blood

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Sat, 02/04/2012 - 17:35
nathanpk92
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From: Columbia, Missouri
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If you were to compare congealed blood to a food item, what food item would it be?

I've never actually seen congealed blood before, so I'm hoping maybe someone who has can give me some kind of idea.

Thanks in advance!

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Sat, 02/04/2012 - 20:19
#1
Ritt
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Cranberry sauce

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Sat, 02/04/2012 - 21:32
#2
nathanpk92
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From: Columbia, Missouri
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Thanks! I was thinking it would be something along those lines, but I wanted to be as accurate as possible.

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Sun, 02/05/2012 - 01:42
#3
pepper
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Not the type you slice out of the can though...

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Sun, 02/05/2012 - 08:52
#4
audreythirteen
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http://en.wikipedia.org/wiki/Ti%E1%BA%BFt_canh

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Sun, 02/05/2012 - 08:57
#5
audreythirteen
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Oh, didn't mean to post without explaining but I literally just watched a show where andrew zimmern ate a duck blood dish common in vietnamese cuisine. The blood congeals almost instantaneously after it's drained out of the duck. The consistency reminds me of runny jello or if you were someone who played with your food like i did, the way jell-o gets after mashing it for so long where it almost becomes soupy with little jello bits/clots here and there.

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Sun, 02/05/2012 - 21:44
#6
rosiemoonjumper
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Oh dear god, that sounds revolting.

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Mon, 02/06/2012 - 13:04
#7
Noahrm23
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Day old cranberry sauce left on the counter, the good stuff you make yourself. Blood gets really dark and sticky once it starts to dry.

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Mon, 02/06/2012 - 16:53
#8
Tuffy
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Clotted cream.

Not really. I just like saying "clotted cream".

Clotted cream.

Yeahhh....

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Mon, 02/06/2012 - 20:01
#9
nathanpk92
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From: Columbia, Missouri
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Thanks everybody! It seems like cranberry sauce is the winner, so that's what I'll go with for my book. And Tuffy, I don't blame you, I'm sitting here saying clotted cream to myself right now. I'm glad my roommate is asleep otherwise he'd probably be giving me weird looks.

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