The new issue of Food Arts has a cover story all about the various joys of cooking with blood, and even posits Public and Double Crown chef Brad Farmerie as the de facto poster boy for this kind of ventricle-to-capillary cooking. Which makes sense: in recent months, we've witnessed the guy concocting pork blood popsicles and pretty chains of blood sausages. He'll even be making black pudding waffles (with red-wine pears and foie gras butter) at Meatopia this weekend. [Food Arts]
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