No, I really don't! ;o)
At school, this week, I had to make rooster pieces marinated in red wine, with a BLOOD sauce! Sooo, during the demo, for this disgusting dish, the student sitting next to me whispered "one jar of blood, hah, hah, hah!" like Count Dracula!!! I had to contain my laughter, as you can imagine!
The ONLY purpose for using blood in a sauce is for a thickening agent!!!! (PA-LEASE, now!) :oP Therefore, I had the "privilege" of using pig's blood in my sauce. When I poured the blood out of the jar, I didn't think about it and prayed that none would get on my hands (it didn't!) :o) I was also very grateful that I didn't have to bleed an animal myself!
Did I try my finished product? NOPE!
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