"blood" news and stories

Before you get turned off by this edition of Midnight Snack allow me to explain the headline. Years ago I used to eat these wonderful tacos at a Mexican deli in Hell's Kitchen. After working my way through all the humdrum varieties (carnitas, bifteck, al pastor, cecina, etc.), I spied pancita de chivo written on the blackboard.

I asked what kind of meat it was before trying a taco. When the lady told me they were goat belly, I gladly ordered one up, after all I'd never met chivo that was anything less than cravable. When I saw that the tortilla contained blood pudding and god knows whatever other bits of goat innards I wasn't entirely turned off. In fact, my interest was piqued since I enjoy a good black pudding every now and then. When I tasted it, everything changed, for this was no mere blood pudding. It was subltly spiced with cinnamon and hot peppers and utterly delicious.

Fast forward to yesterday when I saw pansa negro de chivo on the specials menu at one of my favorite Mexican spots. When I ordered it, I wasn't entirely sure whether it would be the same meat I'd had in tacos. As it turned out it was. About five tacos worth of goat gutty goodness were sided with some of the best Mexican rice I've ever had. Usually this lackluster rice has a technicolor orange hue and remains uneaten, but not this version. It had just enough achiote to color it and was studded through with bits of fresh carrots and peas, and kept company by some great stewed beans. The whole affair was topped with four or five pickled jalapeños that had been sliced lengthwise.

As you might have guessed from the topic of this post the whole platter proved to be too much for me. Of course when you get it packed up, dump in a bowl and then nuke it, the result looks nowhere near as good as it did in the restaurant. But I can assure you, it hits the spot at midnight with an ice cold Tecate. Let's just hope I don't have any nightmares about chupacabras.

Having tea with milk or cream in it is not quite as popular in the US as it is abroad, but the practice is far from uncommon. Milk mellows the flavor of black teas and rounds them into a mild, satisfying drink. It seems that the addition of milk might also reduce the effects of some of the flavonoids in tea, so that those who take tea with milk are not getting all the "protective effects against heart disease" that they would be getting if they took their tea black.

This conclusion was published in the European Heart Journal just this month. The study looked at the ability of women's arteries to relax and expand after drinking tea, either with or without milk. The otherwise healthy participants showed a significant improvement in their blood flow after drinking plain tea, while the tea with 10% skim milk showed no benefits. Similar experiments were conducted on rats with the same results.

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Halloween is a holiday that is purely about fun and, for us at Slashfood, that means that we want to play with our food a little bit. This school lunch, dubbed the lunchbox of the damned from Vegan Lunchbox is the most creative way we've seen to have some seasonal fun with food. The two shrunken heads are absolutely brilliant, made by carving a face into a peeled apple before baking it, which leaves it with a wrinkly skin, soft texture and concentrated apple flavor. Each apple, er, head, has two little cloves for eyes. The highlight of the meal is the mummified calzone with a bucket of blood dipping sauce. Jennifer photographed the way she folded the dough for the veggie calzone before baking it, and it is easy to recreate based on her diagram. Her blood is pizza sauce.

Even if you don't pack a lunch, although this is sure to be a hit on the playground, you can use these ideas to prepare a great Halloween dinner for yourself and your family, if you're not going to go all out with an elaborate Halloween party instead.

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Here's a brand of wine that sounds perfect for adding a little extra spirit to your Halloween celebrations. Vampire Wines, produced by Vampire Vineyards, have the ideal look for a spooky gathering with not only an appropriate name, but a classy looking label, as well. The grapes are produced at the Recas Vineyard in Transvylvania (what did you expect - Napa?), which is rumored to be a legendary grape-producing region. The merlot rose is the "lead vampire winemaker's " and the most versatile of the offerings. The reds seem to tend towards fruity flavors that go well with meats, particularly red meats, while both the pinot grigio and chardonnay have citrus overtones and complement lighter dishes.

Even though they sell both red and white, but if you're going to buy a vampire wine, it seems natural to go with a red. After all, would any self-respecting vampire really be caught (un)dead with a glass of chardonnay when he could have a glass of dark red merlot?

You can order it online at the Vampire store.

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At the very first Halloween party I can remember, which was when I was about 7, there was a series of boxes, covered in black cloth, with holes cut out so that you could reach in and feel whatever was inside. There were eyeballs (peeled grapes) in one box and brains (slippery cooked spaghetti). I can't recall if there were any others, but I was not alone in my refusal to stick my hands into the mystery boxes. The idea of touching some mystery substance, especially an icky one, was not appealing at all.

Now, I know perfectly well that they were just grapes and noodles and, like so many others, actually enjoy a good scare from time to time. To this end, the best thing to do is to throw a Halloween party, since the even event makes it socially acceptable to scare people a bit. Atmosphere is easy to achieve with a trip to just about any party store, but the food is more difficult. Fortunately, there is a whole guide to making a really creepy Halloween dinner that will have your guests feeling queasy for at least a course or two, even though the food tastes good. Alien Autopsy Shooters or Eyes in Blood Sauce, anyone?

Click past the jump to see a video of the dessert heart being carved up.

via grow-a-brain]

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