FLESH
Was in Germany a few years back and I was convinced to try Mett for breakfast.
Mett is simply raw pork minced up and mixed with salt and onion. Once I'd overcome the inbuilt conditioning of what my dear old mum told me about raw meat re: exploding botty (especially pork), I gave it a go.

It's delicious. Fresh and clean tasting, invigorating, simply wonderful.

Not to mention the protein rush is amazing - I was bouncing off the walls.

-

Best cooked meat was Vitello al pep verde, Veal steak (cooked blue), With brandy, cream and peppercorn sauce.

Tender? You could cut it with morning breath. The blood dribbling out of the steak and blending with the lake of sauce, the little pops of peppercorn between the teeth, the creamy unctuous blood sauce swilling around yer mouth..

My mouth came. I made a scene. I practically burst into tears.

-

Worst? Tried making home-made fudge once. It called for one drop of vanilla. I slipped while pouring (use a spoon away from the bowl, kids)and dumped half the bottle in.... then it got burnt.

Chalky, chemically, dry, bitter, gag-worthy. Utterly vile.
(The Dreaded Lurgi ravished your village and burned your women on, Thu 26 May 2011, 15:38, 1 reply)

Technically, I don't think it's "blood".
In rare meat it tends to be myoglobin which hasn't denatured due to the relatively low temperature.
If the raw pork treat is anything like carpaccio I want to try it. Though I do find it odd that most people who worry about undercooked and raw food worry about chicken -- when as long as you're vaguelly healthy it'll just make you piss from every orifice in pain for a day or two, but uncooked bovine or porcine meat may lead to months of fighting a slythery little fucker in your intestine.
(Me, I'm not... in any way intoxicated, Thu 26 May 2011, 18:45, closed)