The previous feature on blood pudding, reported on the trendy shape taken by the blood dishes in the UK, while Washington Post reports a negative growth of blood dishes in the US, despite the fact that blood dishes are beginning to appear in the upscale restaurants in the US.
Facts provided claims that the authenticity of blood dishes sources itself to UK and Europe in sanguinaccio or Italian chocolate sauce, blutwurst or blood sausages in France, Ireland and Germany, blood soup in Poland and Sweden, dinuguan or beef bowels stewed in blood.
Doubtless of the fact that Chitterlings and Chorizo is eaten in Southern US, yet the fact that meat itself is so tainted by E coli contamination and salmonella, is making the US diners revile the reviled organs and not to speak of similar preference to blood dishes.
There are reports of blood dishes from all-natural, hormone-free pigs, served in trendy ways mostly with caramelized apples and potato puree, in California, Pennsylvania and San Francisco. But to contradict the trend is the unacceptability of diners in the US is to go wild with flavors, which are considered as altogether inedible ingredients. Well the acceptability of blood dishes remains to the migrated population in the US or the fanatics of authentic food.
