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Getting blood made easy

How to get blood, yogurt is not a substitute for blood. (seriously, think about that)

This part of the website will tell you multiple ways to get blood safely in ways that are legal. Make sure that donors never cut to close to a vein, to avoid lethal amounts of bleeding when getting blood. The only real substitute for human blood is animals blood. It is the red blood cells that we need, and there is nothing in nature that can be used as a substitute for that. Some websites claim things like ketchup, pennies, V8, and those same websites even claim yogurt can be used as a blood substitute. Obviously, you shouldn't need me to tell you that those people are mentally insane.

We have found that chewing beef jerky to be a good way to get blood, because it works as a blood substitute. Jack links is one of many brands commonly found in grocery stores that will work as a substitute way to get blood. Obviously it is safe, and no one will figure out the real reason why you are eating it. Overly processed ones won't work at all, home made should work as well.

These are types of blood rated in order based on my personal experience.

Virgin Blood: Yes people. The legends are true; comparing this blood to any other kind of human blood is like comparing sirloin steak to hamburger. This is its own category, if you’re lucky enough to find a willing donor that is of legal age of consent. Let her/him stay a virgin for as long as they want, actually even if your dating them try to get them to remain a virgin for as long as possible.

  1. Human (real vampire): *Tastes like human blood but much stronger and fuller just plain and simple more to it.*

  2. Human (energy workers): *Tastes like human blood but sweeter, kind of like pomegranate*

  3. Human: *Tastes like human blood :-)*
    • The best way to get a willing donor for human blood, is to find an emo. Make sure that they are of legal age as in 18+ years old, and give them a sterile never been used before razor. People talk bad about emos but truth is they don't care about cutting themselves, and they like the attention that a real vampire wanting that blood will give to them. And people try to practice the ever important safety precautions to make sure you don't get any blood born diseases.

  4. Lamb: *Tastes like human blood but milder*

  5. Pig: NOT SAFE! *It has a very rich good taste, however due to the risk of getting a tape worm from consuming any part of a pig that's not fully cooked, definitely not recommended*

  6. Deer: *Think of it as the middle ground between cow and human blood *

  7. Cow: *Tastes like human blood but stronger. Not in the good vampire kind of strong, just has a bolder like taste. It’s in 7th place for a reason.

  8. Bison: *Very sweet taste, the only problem is the chalky after taste.*

  9. Duck: *I remember it as tasting a lot milder than lambs blood, otherwise the same.*

  10. Turkey: NOT SAFE! *Just slightly less of a watered down taste as chickens blood *

  11. Chicken: NOT SAFE! *Tastes like very watered down blood, plus it’s not safe to consume.

Getting blood

The best way for getting blood and forget this stuff about it being the energy, because there is way more to blood than just energy. Plus if it’s to the point of you vamping out and also shaking, animals’ blood does work but it takes more to get the same effect that you would get from human blood. The thing is, animals blood is a lot easier and a lot safer to use. Stew meat is a good source for blood, steak cooked rare is effective preferably red inside but not raw and cooked on the outside, liver gross as it tastes is packaged in a lot of blood and is cheap, but keep in mind its cheap because the blood has been soaking in liver for awhile and tastes gross although it is effective, lambs blood tastes closest to human blood but it can be expensive to buy the leg of lamb to get the blood, however it is safe to drink. No matter what kind of blood, always tastes better warm than cold, so if it’s cold pop it in the microwave for about 5 seconds.

Rare Steak

The best way to do this is to allow the steak to sit out until reaching room temperature, then cook it on high for about 1 minute per side, the steak should be well cooked on the outside, and red but not raw on the inside, with blood oozing at the mildest touch.

You can safely do this with steak because the harmful bacteria in beef that can make you sick is a surface bacteria, meaning it does not exist all through out the inside of the meat. However don't try this with hamburger because due to its texture inside and outside is considered a surface.

Getting human blood via syringe

Lol, why can’t we just do what the Red Cross does, let them sit down for a few minutes to get over possible dizziness, hand them a snack sized juice box, and send them on their way? Just because the Red cross does it, doesn't make it morally right.

Truthfully if you’re taking enough to where they are feeling genuinely dizzy or sick then you’re taking way too much. With me they lose more blood by having it drawn by a doctor for their routine check up than they are from me.

There are also many ways to learn how to draw blood safely, using a syringe, these ways do not include sticking some one until you get it right. DON'T USE A SYRINGE UNLESS YOU KNOW WHAT YOU ARE DOING, THEY CAN BE DANGEROUS.

Duck Blood Soup (Czarnina)

"This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation." Original recipe yield: 12 servings.

    INGREDIENTS: 1 (4 pound) wild duck, whole
  • 4 cups duck blood
  • 8 cups water
  • 1 teaspoon salt
  • 1 stalk celery, cut into 2 inch pieces
  • 1 sprig chopped fresh parsley
  • 1 cup heavy cream
  • 5 whole allspice berries
  • 2 whole cloves
  • 16 ounces pitted prunes
  • 1/2 cup raisins
  • 1 tart apple - peeled, cored and chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon white sugar
  • salt and pepper to taste
  • 1 tablespoon fresh lemon juice

DIRECTIONS: Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours. Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth. Mix in prunes, raisins and apple. Simmer for 30 minutes. In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

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