I’m somewhat sensitive to lactose. I can take small amounts, like, say, a small ice cream bar twice or thrice a week, but past that … things go very wrong.
Blood products taste fine to me (blood sausage, black pudding, blood “tofu”, etc.) but my stomach rebels when it hits.
I won’t touch raw flesh: not steak tartare, not raw fish in sushi, nothing. This is just me hating the taste and texture.
Oh, and rum. Love the taste. Does to me what blood does.
Well it’s not really tofu of course. But it’s given the name 鸭血豆腐 (duck blood bean curd) or just 血腐 (blood curd) because, well, it looks and has the vague texture of tofu. (Cheaper alternatives are made with pig or cow blood, but the real thing is duck blood.)
I’m somewhat sensitive to lactose. I can take small amounts, like, say, a small ice cream bar twice or thrice a week, but past that … things go very wrong.
Blood products taste fine to me (blood sausage, black pudding, blood “tofu”, etc.) but my stomach rebels when it hits.
I won’t touch raw flesh: not steak tartare, not raw fish in sushi, nothing. This is just me hating the taste and texture.
Oh, and rum. Love the taste. Does to me what blood does.
Crikey there’s blood tofu? I’ve never heard of it!
Well it’s not really tofu of course. But it’s given the name 鸭血豆腐 (duck blood bean curd) or just 血腐 (blood curd) because, well, it looks and has the vague texture of tofu. (Cheaper alternatives are made with pig or cow blood, but the real thing is duck blood.)
Ahhhh that makes sense! Thanks 😊