The Red Cellar

By CJ! As the long-awaited (by all nine of you) sequel to “A Sanguinarian Treatise” is now in review stage, I felt it was appropriate to repost and reintroduce the original for those to reconsider after a few years of life experience as well for those who have yet to read it. “A Sanguinarian Treatise” was written in late 2009 and made public in 2011. I hope to see respectful debate and lively…

Melas Zomos : Spartan Black Stew

This time around, we take a step back to ancient Sparta to bring you the infamous “Black Broth”, Melas Zomos (μέλας ζωμός), a staple dish of the period, made primarily of four simple ingredients: boiled pork shank, fresh blood, salt, and vinegar. As with most blood touched foods, Melas Zomos has a bit of a poor reputation. Accounts of the dish tend to lean heavily on amusingly dramatic…

Blood Custard Pie : Flan Pâtissier

We can’t say why we’ve not tried this until now, but there’s no going back.. this one’s a keeper. The custard is smooth, with a lovely texture; not too rich, nor cloyingly sweet. The vanilla complements the blood well, and the hint of cocoa adds a small, yet pleasant depth to the ensemble. Overall, a fairly easy, straightforward, and unfussy recipe, combining a simple butter crust with a blood and…

Peruvian Fried Chicken’s Blood : Sangrecita

This time around, we visit Peru, land of llamas, potatoes, and our obsession of the moment, sangrecita; a humble, yet tasty dish composed of chicken blood sautéed with fragrant aromatics. Traditionally, this sanguine melange is served with regional staples such as rice, corn, yuca, or potatoes, but it pairs well with many starchy foods, so feel free to get creative, or just use what you have on…

Northern Thai Bloody Rice Parcels : Khao Kan Jeen (ข้าวกั๊นจิ๊น)

Hello, my fellow eccentric eaters. ❤ This time around, we (awkwardly) attempt to seduce your lovely eyes with a northern Thai specialty, Khao kan jeen (ข้าวกั๊นจิ๊น). This is a fairly humble looking dish, we must admit, but don’t let that fool you. Like most S.E. Asian food, it’s incredibly fragrant and has a lot of flavor to offer your eager mouths..

What it be? Well, it’s much like a rice…

Mochi Experiments pt. 1 : Chaltteok (찹쌀떡 / 찰떡)

Chapssal-tteok / Chaltteok is a chewy Korean treat made from sweet glutinous rice flour, not unlike Japanese mochi. It’s commonly found with steamed and baked confectionery items in most Asian markets, and for good reason.. Chaltteok is textural hedonism, especially this adaption.

Traditionally, it exists in a fairly glutinous state, with only the additional items providing contrast. This…

Saksang : Sumatran Blood Curry

Blood and curry – it doesn’t sound like an obvious union, does it? South East Asia, land of creative and improbable food opportunities, begs to differ. This area of the world is notorious for putting every usable part of a food source, whether it be animal or not, to very good use.. And, trust us, blood itself has many useful attributes when it comes to food preparation.

From a culinary…

Blood and Wine : Regis’ Special (Medieval sauce)

I had half a bottle of pig’s blood (as one does.. ;P) and was pondering what to use it for, when I came across something intriguing– a recipe for a blood thickened sauce with an olde medieval twist. As it so happens, I’m quite enthusiastic about medieval reenactment, and this was the perfect opportunity to put that experience to use.. Who’d have thought stirring gruel and lard in heavy cauldrons…

Dinuguan : Filipino Blood Stew

Dinuguan, affectionately (and surreptitiously..) referred to as “chocolate meat” in its homeland, is a unique pork stew found commonly throughout the Philippines. It’s quite traditional, popular fare amongst locals; many variations exist across the archipelago, yet the dish can be difficult to find outside of the country. Even restaurants catering to large Filipino communities tend to avoid it,…

Civet de Boeuf : French beef stew with blood

Today, we’re back with another hearty, filling winter dish : Civet de Boeuf. As the name indicates, this recipe comes from France and is part of a long tradition of blood cooking. A civet, traditionally, is a stew of a game animal thickened with the animal’s blood. The most iconic of which is the “Civet de Lièvre” (jugged hare); but it’s also often prepared with roe deer and boar. (Civet de…

Cabidela: Braised Chicken with Blood Rice

It’s been a while! After my old traditional butcher shop closed down, and the farm I used to order from stopped delivering downtown, I had to find a new provider for pig’s blood. And let me tell you, summertime was not the best time for it! High temperatures make it difficult to transport blood in the proper conditions. After a lot of fruitless inquiries, and with the coming of Autumn, I finally…

Sanguinarian Survey – Participants Needed

There is currently a Sanguinarian Survey that is openly looking for participants. All you need is an e-mail address. The purpose of the survey is as follows:

“to identify similarities and patterns concerning diet, health conditions, and lifestyle habits of sanguinarians—or “vampires”—within the Vampire Community, specifically those who consume human and/or animal blood and experience notable…

Soondae Bloody Soondae : Korean Blood Sausage (순대)

What is soondae? The word looks an awful lot like sundae (it’s even commonly transliterated this way), but I can guarantee that most people would be fairly shocked to receive a plate full of plump sausages filled with blood and pig’s snout, rather than the sweet, frozen treat of their dreams. Soondae is a traditional Korean blood sausage similar to black pudding, though the starchy filler used is…

Betamax : Filipino grilled blood

Today, we bring you The Red Cellar version of a traditional Filipino street food : Betamax. Playfully named after, from what we’ve gathered, the popular Sony video cassette format of similar iconic appearance. Betamax is a highly sought-after snack food, traditionally made from solid pieces of marinated, skewered and roasted chicken (or duck) blood. The blood curd itself tends to be pretty mild…

A Necessary Look At Cutting, Safety, & Wound Care

Obligatory disclaimer: we at TRC are not medical professionals. We do not encourage the act of cutting and/or blood drinking. In no way is this article an attempt at downplaying the serious nature of such an undertaking. Please be aware that blood-letting is intrinsically dangerous and carries with it some huge, fundamental risks that can negatively impact all parties involved. Hazards and…

Sanguivore 101 For Busy Folks

Any blood drawing should only be done by someone who is trained to do so or risk injury to the donor. Any individual choosing to draw blood and consume it does so at their own discretion, responsibility, and risk. The Red Cellar assumes no responsibility for anyone attempting to draw blood. 

This article is intended to be brief, to the point information for those who don’t want to dig through…