When I order steak at restaurants, I tend to make tired jokes about how rare I like it.
Photo by Emmanuel Boutet Boudin noir before being cooked.
"I want my meat black and blue," I'll say. "Bring it to me still bleeding."
Though I don't literally want my steak bleeding onto my plate, there are some instances where a little blood in my meal makes it all the better. No, I'm not referring to when chefs season a dish inadvertently (see our October piece on horrific kitchen injuries). I'm talking about blood soup, blood sausage and any other dish that benefits from a little bit of the sanguine sauce.
In Houston, there are a number of restaurants at which you can get your fix. Just, maybe, don't bring your squeamish friends along. Cubed blood is not for the faint of heart. Or stomach.More »