Quote:
Originally Posted by MtlMom Please tell me that you are not one of those men who cooks his steak until it resembles asphalt. At what point does blood become meat juice? |
the juices that come out of a blue/rare/medium rare steak aren't blood, they're just protein and water- hence why it doesn't taste like iron.
I've eaten blood sausages which are quite good, but i'm kind of on the fence about blood in general.
I'm adventurous enough that I'll try most things at least once. I don't care for a lot of the entrails, and my problem with lingua is the bumps on the outside (if they're gone I have no issues with it).
I'm somewhere between the 4 & 5 honestly. Heather is definitely in the 5 or 5+ range though