I recently learned blood is a decent egg substitute. But you don’t want to be using the tainted blood of the poor for this kind of thing. You’ll just get microplastics and lead and such in your food.
Ah, sure. Alabama. You probably weren’t coming here anyway (even I don’t wanna be here), but I’m just learning things for the protracted lean times that are coming.
I recently learned blood is a decent egg substitute. But you don’t want to be using the tainted blood of the poor for this kind of thing. You’ll just get microplastics and lead and such in your food.
Don’t dox yourself, but can we know your region so we can be not there?.
Ah, sure. Alabama. You probably weren’t coming here anyway (even I don’t wanna be here), but I’m just learning things for the protracted lean times that are coming.
I hope things work out for you regardless.
I’m going to guess Europe? I know the Brits still cook with blood, and have abbatoirs.