Maher's Digital World

Off Topic Discussion => Chit Chat => Topic started by: scarface on October 11, 2015, 11:02 AM

Title: What kind of meat (or cheese) is it?
Post by: scarface on October 11, 2015, 11:02 AM
This week I stumbled upon a sausage than some of you may deem exotic of unfamiliar. Maybe Maher or Yoda are eating such a kind of meat, but it is not usual. So I'm going to ask you to vote if you have recognized what kind of meat it is. This "Saucisson" comes from South America, and as you can see on the photo, this reddish meat looks good.

(https://image.ibb.co/c6DZgV/580954-WP20151009007.jpg)
Title: Re: What kind of meat it is
Post by: Yoda on October 11, 2015, 03:17 PM
Maybe Maher or Yoda are eating such a kind of meat, but it is not usual.
Well... Thats true... I m mostly eating meat (a lot of)...
There are a lot of similar looking meats in Greece, but it looks like a kind of Salami. So I ll say that should be pork meat... (My second guess should be donkey)

(I have no problem to deal with vegetarians though... I m eating vegetarians too...  :P )
Title: Re: What kind of meat it is
Post by: scarface on October 11, 2015, 03:56 PM
Well, somebody voted pork in the poll, I guess it's you. I did not vote in order not to distort the results. I'll give the answer later.
Title: Re: What kind of meat it is
Post by: scarface on October 15, 2015, 05:27 AM
I'm going to give you the answer.

It's not pork: had it been pork, the meat would have looked a bit more pinkish. It's true that chorizo is red, but it's due to the addition of paprika.
(https://mishmashfood.files.wordpress.com/2013/02/chorizo_maldonado_full.jpg)
It's not Mammoth nor E.T., indeed Both of them disappeared a long time ago.
Nor it is ostrich, even if its meat is also a bit red.
This is donkey meat. Maybe some of you are eating such food. I've been a bit mistaken since Islam forbids donkey meat, as well as dog, cat, monkey, lion, elephant... except wild donkeys, as mentioned in the hadith of Abou Qatâda.
(https://i.ibb.co/ck2q9Tp/donkey.jpg)
Title: Re: What kind of meat it is
Post by: Yoda on October 16, 2015, 02:39 AM
Aha!
I have tried a lot of type of meats (Ostrich, crocodile, frog etc) but never donkey
(Also the one in the photo is too cute to be eaten...) :D
Title: Re: What kind of meat it is
Post by: humbert on October 17, 2015, 07:41 PM
Aha!
I have tried a lot of type of meats (Ostrich, crocodile, frog etc) but never donkey
(Also the one in the photo is too cute to be eaten...) :D

Crocodile meat is excellent. I tried it during a trip to Cuba several years ago. Sadly it's not available here in the USA.
Title: Re: What kind of meat it is
Post by: Vasudev on October 28, 2015, 09:32 AM
Aha!
I have tried a lot of type of meats (Ostrich, crocodile, frog etc) but never donkey
(Also the one in the photo is too cute to be eaten...) :D

Crocodile meat is excellent. I tried it during a trip to Cuba several years ago. Sadly it's not available here in the USA.
Its first time hearing about croc and donkey meat, since I stopped eating meat and turned to veggies.
Title: Re: What kind of meat it is
Post by: humbert on October 29, 2015, 07:48 PM
Its first time hearing about croc and donkey meat, since I stopped eating meat and turned to veggies.

How do you get the necessary proteins?

If it were up to me I'd become a vegetarian too. That's just not possible. My lady and almost everyone I know are total carnivores. I'd have to have a separate meal for myself instead of just eating what's being cooked for everybody.
Title: Re: What kind of meat it is
Post by: Vasudev on October 30, 2015, 10:43 AM
I eat 2 chicken eggs every 2 days and also fish meat in small amounts. I was bored of eating meat frequently, so I stopped eating it.
Title: Re: What kind of meat it is
Post by: humbert on November 01, 2015, 05:32 PM
I eat 2 chicken eggs every 2 days and also fish meat in small amounts. I was bored of eating meat frequently, so I stopped eating it.

Do you live with a family where a common meal is prepared for everyone? If so then how do you deal with others not sharing your views when it comes to meat, or anything else for that matter? This is my situation.
Title: Re: What kind of meat it is
Post by: Vasudev on November 02, 2015, 08:05 AM
I eat 2 chicken eggs every 2 days and also fish meat in small amounts. I was bored of eating meat frequently, so I stopped eating it.

Do you live with a family where a common meal is prepared for everyone? If so then how do you deal with others not sharing your views when it comes to meat, or anything else for that matter? This is my situation.
Common meal is served and its not that they want meat frequently as I did in the past, meat serving for other members of the family use a minimal amount. At first, they were shocked and accepted it later.
Title: Re: What kind of meat it is
Post by: scarface on November 02, 2015, 04:59 PM
Well, I stumbled upon an article about eggs and it made me think about the message posted by Vasudev on the forum. This article is in French, but you can translate it with google, currently I don't have the courage to translate it, but if someone does, I will put the translation. I guess the proficiency in French of certain users, like humbert or little iih might be sufficient to understand this article, even though it's using technical terms.


Manger des œufs tue. Peut-être verra-t-on bientôt cette inscription sur les boîtes d’œufs: selon une étude canadienne publiée le 13 août, consommer du jaune d’œuf serait presque aussi nocif pour la santé que fumer. Le Dr David Spence, de la Western University, a étudié les effets du jaune d’œuf sur 1.200 patients et en a conclu que manger cette partie grasse de l’œuf augmenterait le risque d’athéro-sclérose, qui se caractérise par le dépôt d’une plaque de lipides sur la paroi des artères, pouvant entraîner leur obstruction.

Selon les scientifiques, le risque de développer une athéro-sclérose pour les mangeurs de jaune d’œuf serait seulement inférieure d’un tiers à celui des fumeurs. Les 1.231 personnes étudiées, hommes et femmes âgés de 61,5 ans en moyenne, sont des patients d’une clinique de prévention des maladies cardio-vasculaires à Londres. Les médecins ont observé une corrélation entre l’épaisseur de la plaque de lipides présente dans leurs artères et leur consommation de jaunes d’œufs et de cigarettes.
Le cholestérol en cause

Au-dessus de trois œufs par semaine, les risques augmentent significativement: «Nous savons depuis longtemps qu’un taux élevé de cholestérol augmente les risques de maladies cardiovasculaires, explique le Dr David Spence. Les jaunes d’œufs sont riches en cholestérol et pour les diabétiques un œuf par jour peut multiplier par deux, et même parfois par cinq, les risques coronariens.» D’autres recherches seront menées pour prendre en compte de nouveaux éléments comme le poids des patients ou leur activité physique, mais les médecins recommandent d’ores et déjà aux personnes à risque de ne pas consommer de jaunes d’œufs.

Selon l’Institut national de la santé et de la recherche médicale (Inserm), les facteurs les plus importants d’arthéro-sclérose sont les excès de cholestérol et de triglycérides, l’hypertension artérielle, l’obésité, le diabète mais aussi le tabac, le stress et la sédentarité. Des prédispositions génétiques peuvent aussi favoriser son apparition. En 2007, une équipe de chercheurs français avait démontré que l'exposition à la pollution atmosphérique parisienne affectait également la paroi des vaisseaux sanguins
Title: Re: What kind of meat it is
Post by: Vasudev on November 03, 2015, 11:52 AM
Well, I stumbled upon an article about eggs and it made me think about the message posted by Vasudev on the forum. This article is in French, but you can translate it with google, currently I don't have the courage to translate it, but if someone does, I will put the translation. I guess the proficiency in French of certain users, like humbert or little iih might be sufficient to understand this article, even though it's using technical terms.


Manger des œufs tue. Peut-être verra-t-on bientôt cette inscription sur les boîtes d’œufs: selon une étude canadienne publiée le 13 août, consommer du jaune d’œuf serait presque aussi nocif pour la santé que fumer. Le Dr David Spence, de la Western University, a étudié les effets du jaune d’œuf sur 1.200 patients et en a conclu que manger cette partie grasse de l’œuf augmenterait le risque d’athéro-sclérose, qui se caractérise par le dépôt d’une plaque de lipides sur la paroi des artères, pouvant entraîner leur obstruction.

Selon les scientifiques, le risque de développer une athéro-sclérose pour les mangeurs de jaune d’œuf serait seulement inférieure d’un tiers à celui des fumeurs. Les 1.231 personnes étudiées, hommes et femmes âgés de 61,5 ans en moyenne, sont des patients d’une clinique de prévention des maladies cardio-vasculaires à Londres. Les médecins ont observé une corrélation entre l’épaisseur de la plaque de lipides présente dans leurs artères et leur consommation de jaunes d’œufs et de cigarettes.
Le cholestérol en cause

Au-dessus de trois œufs par semaine, les risques augmentent significativement: «Nous savons depuis longtemps qu’un taux élevé de cholestérol augmente les risques de maladies cardiovasculaires, explique le Dr David Spence. Les jaunes d’œufs sont riches en cholestérol et pour les diabétiques un œuf par jour peut multiplier par deux, et même parfois par cinq, les risques coronariens.» D’autres recherches seront menées pour prendre en compte de nouveaux éléments comme le poids des patients ou leur activité physique, mais les médecins recommandent d’ores et déjà aux personnes à risque de ne pas consommer de jaunes d’œufs.

Selon l’Institut national de la santé et de la recherche médicale (Inserm), les facteurs les plus importants d’arthéro-sclérose sont les excès de cholestérol et de triglycérides, l’hypertension artérielle, l’obésité, le diabète mais aussi le tabac, le stress et la sédentarité. Des prédispositions génétiques peuvent aussi favoriser son apparition. En 2007, une équipe de chercheurs français avait démontré que l'exposition à la pollution atmosphérique parisienne affectait également la paroi des vaisseaux sanguins
@scarface:How do you type french w/o any errors? Yes I get it, eat more eggs is bad for health in the long run.
Title: Re: What kind of meat it is
Post by: humbert on November 03, 2015, 10:17 PM
@Vasu - I was under the impression you stopped eating meat because you're a Hindu. As far as I know Hindus aren't allowed to eat meat. Pls correct me if I'm wrong.

You asked Scarface how he typed French with no errors. I realize the question is for him, but I don't know what you mean.
Title: Re: What kind of meat it is
Post by: Vasudev on November 05, 2015, 07:21 AM
@Vasu - I was under the impression you stopped eating meat because you're a Hindu. As far as I know Hindus aren't allowed to eat meat. Pls correct me if I'm wrong.

You asked Scarface how he typed French with no errors. I realize the question is for him, but I don't know what you mean.
Nah, if you belong to brahmin(which comes under Hindu religion) in simple words: Those who offer pujas to Gods aren't allowed to eat meat,onion & garlic. I don't belong to that sect. Normally my daily routine was to have 4-5 meat pieces each day.
Title: Re: What kind of meat it is
Post by: humbert on November 05, 2015, 05:26 PM
Nah, if you belong to brahmin(which comes under Hindu religion) in simple words: Those who offer pujas to Gods aren't allowed to eat meat,onion & garlic. I don't belong to that sect. Normally my daily routine was to have 4-5 meat pieces each day.

First, if you feel these questions should be moved to another topic, please go ahead and move them.

Then only Brahmins offer pujas to gods? Other castes don't and can therefore eat meat? You told me what your caste was. I looked it up and you were way up there, maybe not as high as a Brahmin.

I keep seeing on National Geographic countless pictures of sacred cows walking the streets. If indeed this is true and if eating meat is OK for non-Brahmins, then how is it those cows haven't been eaten?

Meat 4-5 times a day is a lot! Unhealthy at those quantities.
Title: Re: What kind of meat it is
Post by: Vasudev on November 06, 2015, 08:31 AM
Nah, if you belong to brahmin(which comes under Hindu religion) in simple words: Those who offer pujas to Gods aren't allowed to eat meat,onion & garlic. I don't belong to that sect. Normally my daily routine was to have 4-5 meat pieces each day.

Then only Brahmins offer pujas to gods? Other castes don't and can therefore eat meat? You told me what your caste was. I looked it up and you were way up there, maybe not as high as a Brahmin.

I keep seeing on National Geographic countless pictures of sacred cows walking the streets. If indeed this is true and if eating meat is OK for non-Brahmins, then how is it those cows haven't been eaten?

Meat 4-5 times a day is a lot! Unhealthy at those quantities.
Those who Offer pujas inside a temple aren't allowed to eat said things.
At my place, people eat beaf, according to holy scriptures, cow shouldn't be killed because its seen as a  deity.
Its Unhealthly I know, but when you walk around 1-2km everyday you need that quantity. Mind you, even after eating so much, I am slim as ever bo fat deposit whatsoever(pun intended).
Title: Re: What kind of meat it is
Post by: scarface on November 07, 2015, 05:14 AM
Quote
@scarface:How do you type french w/o any errors?
It's just a question of habit.
The article in French was a copied/pasted of a report found in a newspaper. Generally speaking, French is a complex language and it's particularly difficult to master the accents and the gender/number agreements. In English as well as French, a letter s is added in the plural (une orange, des oranges), but there are many exceptions (un cheval, des chevaux)
The spelling checker can distinguish misspelled words, but not the grammar errors.

We have seen that eating eggs regularly was dangerous. Vasudev did not precise it, but of course we assumed he was talking about chicken eggs and not about lumpfish roe (the word "oeufs" is used in both cases in French)
(https://i.ibb.co/MD1vKVz/poule.jpg)
(https://i.ibb.co/yXhr66X/140304-pack-lompe-ld.jpg)
While egg yolks and liver contain large amounts of cholesterol, many foods like fruit, vegetables, and fish are quite low in cholesterol.
Title: Re: What kind of meat it is
Post by: Vasudev on November 07, 2015, 07:40 AM
Quote
@scarface:How do you type french w/o any errors?
It's just a question of habit.
The article in French was a copied/pasted of a report found in a newspaper. Generally speaking, French is a complex language and it's particularly difficult to master the accents and the gender/number agreements. In English as well as French, a letter s is added in the plural (une orange, des oranges), but there are many exceptions (un cheval, des chevaux)
The spelling checker can distinguish misspelled words, but not the grammar errors.

We have seen that eating eggs regularly was dangerous. Vasudev did not precise it, but of course we assumed he was talking about chicken eggs and not about lumpfish roe (the word "oeufs" is used in both cases in French)
(https://i.ibb.co/MD1vKVz/poule.jpg)
(https://i.ibb.co/yXhr66X/140304-pack-lompe-ld.jpg)
While egg yolks and liver contain large amounts of cholesterol, many foods like fruit, vegetables, and fish are quite low in cholesterol.
of course, only chicken eggs btw i also eat fish and green leafy veggies.
Title: Re: What kind of meat it is
Post by: humbert on November 07, 2015, 01:44 PM
At my place, people eat beaf, according to holy scriptures, cow shouldn't be killed because its seen as a  deity.
Its Unhealthly I know, but when you walk around 1-2km everyday you need that quantity.

Then it is that the bovine specie that is slaughtered for food is not the same than the one that walks around in the street, and scriptures identify that specie as the diety?

Walking 1-2 km a day is not very much. I walk 3-4 km every morning for exercise, not to mention my movements the rest of the day.

Title: Re: What kind of meat it is
Post by: Vasudev on November 08, 2015, 10:04 AM
At my place, people eat beaf, according to holy scriptures, cow shouldn't be killed because its seen as a  deity.
Its Unhealthly I know, but when you walk around 1-2km everyday you need that quantity.

Then it is that the bovine specie that is slaughtered for food is not the same than the one that walks around in the street, and scriptures identify that specie as the diety?

Walking 1-2 km a day is not very much. I walk 3-4 km every morning for exercise, not to mention my movements the rest of the day.
Its very difficult to distinguish between those meats, sometime it could be a cow or an ox. I never tasted a beef but my relative at my place love 'em.
I know, and you need to listen to lectures too, which is tiring. It is just an approx. calculation given by my phone which tracks these things.
Title: Re: What kind of meat it is
Post by: scarface on June 11, 2016, 03:38 PM
In this topic, we have seen that Vasudev eat eggs, and probably everyone on this forum does. Well, except me. Not only because the yolk of eggs contains cholesterol. It's also because in France most eggs come from intensive farming, they are not very good, and the documentaries showing the life conditions of chickens in the factory farming are rather explicit.
Here is a video showing a factory farming of 200 000 chickens in the Ain department, between Lyon and Geneva. This video sparked outrage and the factory was shut down. Before that, the eggs of the 200 000 chickens crammed into the cages were sold in supermarkets: https://www.youtube.com/watch?v=6AJfhZDjrzc
As far as Vasudev is concerned, I assume Indians are eating good eggs. I imagine some chickens and sheep chirping and bleating in his house, between his computer and the laying nest. A perfect household.
Title: Re: What kind of meat it is
Post by: humbert on June 14, 2016, 11:49 AM
I also hold out hope that some day the enslavement of non-human animals will end forever. Sadly there's a problem with this -- the simple fact that the human digestive system is basically the digestive system of a carnivore, not a herbivore. Getting all the necessary protein from plant-based products alone is difficult if not impossible. Since we are not equipped with multi-chambered rumin stomachs, digesting the majority of plant-based products is impossible.

For many years I've proposed that humans begin eating insects. They're packed with protein, easy to raise, and represent a virtually inexhaustible food source. Many species can be cooked and prepared in such a way as to really taste good. For example, in the Colombian department of Santander (see map), there is a specie of ant they fry and add salt. During my visits to that region I've eaten bags and bags of fried ants, and they're delicious! On this planet, almost 75% of all animals are insects. The untapped potential is vast!
Title: Re: What kind of meat it is
Post by: scarface on March 19, 2019, 02:29 PM
Tonight, I’m going to hold a conference about a particular type of food.

You have to look carefully at the picture below and answer the following question: What kind of food is it ?

(https://i.ibb.co/4NFKH4X/20190307-005946.jpg)

I can send one lump to Maher if he wants. But Since the first image of the topic was showing a donkey saucisson, he must be thinking that it is an expired donkey saucisson. It doesn't really look good. What if I wanted to poison him?

Therefore, knowing what kind of food it is becomes an existential question. I assume that Vasudev and usmangujjar are currently reading Kant’s books to find the answer.
So I’m going to give you one clue: when we go to Palestine with humbert, shadow.97, aa1234479 and Vasudev, we’ll problably make that kind of food.
I already imagine humbert and Maher breeding the goats,  aa1234779 and Vasudev making the final product. You'll have the answer later.
Title: Re: What kind of meat it is
Post by: Shadow.97 on March 20, 2019, 01:05 AM
Tonight, I’m going to hold a conference about a particular type of food.

You have to look carefully at the picture below and answer the following question: What kind of food is it ?

(https://i.ibb.co/4NFKH4X/20190307-005946.jpg)

I can send one lump to Maher if he wants. But Since the first image of the topic was showing a donkey saucisson, he must be thinking that it is an expired donkey saucisson. It doesn't really look good. What if I wanted to poison him?

Therefore, knowing what kind of food it is becomes an existential question. I assume that Vasudev and usmangujjar are currently reading Kant’s books to find the answer.
So I’m going to give you one clue: when we go to Palestine with humbert, shadow.97, aa1234479 and Vasudev, we’ll problably make that kind of food.
I already imagine humbert and Maher breeding the goats,  aa1234779 and Vasudev making the final product. You'll have the answer later.

My guess is either:
Goat cheese.
Or squid?
Title: Re: What kind of meat it is
Post by: scarface on March 20, 2019, 05:16 AM
My guess is either:
Goat cheese.
Or squid?
I guess you figured it out. it is goat cheese. It was a hard question but it seems cheese holds no secret for you.
But I'm a biz puzzled by the second answer. This quality cheese doesnt look viscous, and I hope you meant no blasphemy.
Title: Re: What kind of meat it is
Post by: scarface on March 22, 2019, 07:16 AM
Since shadow.97 talked about squid, I'll hold a conference titled "how to cook squid" during the week end.
Title: Re: What kind of meat it is
Post by: aa1234779 on March 23, 2019, 09:32 PM
This is the most popular way of cooking rice in Arabia

(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSwphBKT3l-5OGEAfS9phfT5K977pin4uafHZT9HG09Go-itAHuTg)

It's called Kabsah

I wish I could invite you guys & gals one day to eat with me this delicious dish.

My challenge: What kind of meat is it?
Title: Re: What kind of meat it is
Post by: Shadow.97 on March 23, 2019, 09:43 PM
This is the most popular way of cooking rice in Arabia

(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSwphBKT3l-5OGEAfS9phfT5K977pin4uafHZT9HG09Go-itAHuTg)

It's called Kabsah

I wish I could invite you guys & gals one day to eat with me this delicious dish.

My challenge: What kind of meat is it?
Chicken?
Title: Re: What kind of meat it is
Post by: aa1234779 on March 23, 2019, 10:23 PM
not even close  :D
Title: Re: What kind of meat it is
Post by: Vasudev on March 24, 2019, 01:35 AM
not even close  :D
Mutton or lamb, correct? Rice is cooked with chicken stock, I ate it few weeks ago!
Title: Re: What kind of meat it is
Post by: scarface on March 24, 2019, 04:33 AM
It's called Kabsah

I wish I could invite you guys & gals one day to eat with me this delicious dish.

My challenge: What kind of meat is it?

It doesn’t look like Poultry meat indeed. (My favorite meat is duck breast).
And it’s a bit too redish to be pork. I’m pretty sure you don’t eat that kind of meat anyway.
Therefore, I would say it’s veal with rice. Now what kind of part is it? It doesn’t look like grilled veal liver seasoned with parsley, instead, it looks like spring veal sauté, the one that combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.

Title: Re: What kind of meat it is
Post by: aa1234779 on March 24, 2019, 04:48 AM
Nope. Unfortunately, you are all wrong.

I won't keep you guessing.

(http://uploads.tapatalk-cdn.com/20170503/cd6872400b283303c2eb297377122086.jpg)

It's these beautiful special creatures.

Camels provide lean, tasty, and healthy meat.

(https://modo3.com/thumbs/fit630x300/145435/1479664500/%D9%85%D8%A7_%D9%81%D8%A7%D8%A6%D8%AF%D8%A9_%D8%AD%D9%84%D9%8A%D8%A8_%D8%A7%D9%84%D8%A5%D8%A8%D9%84.jpg)

Also, female camel milk is amazing.
I used to get 2 liters free every few days, fresh and unpasteurized.
What might surprise you is not just the unique sweet/salty taste, but the somnolence that takes over you & makes you just want to sleep.
From my experience, if you ever want to try camel milk, find a female that had only given birth once, trust me.
Title: Re: What kind of meat it is
Post by: Shadow.97 on March 24, 2019, 02:04 PM
Nope. Unfortunately, you are all wrong.

I won't keep you guessing.

(http://uploads.tapatalk-cdn.com/20170503/cd6872400b283303c2eb297377122086.jpg)

It's these beautiful special creatures.

Camels provide lean, tasty, and healthy meat.

(https://modo3.com/thumbs/fit630x300/145435/1479664500/%D9%85%D8%A7_%D9%81%D8%A7%D8%A6%D8%AF%D8%A9_%D8%AD%D9%84%D9%8A%D8%A8_%D8%A7%D9%84%D8%A5%D8%A8%D9%84.jpg)

Also, female camel milk is amazing.
I used to get 2 liters free every few days, fresh and unpasteurized.
What might surprise you is not just the unique sweet/salty taste, but the somnolence that takes over you & makes you just want to sleep.
From my experience, if you ever want to try camel milk, find a female that had only given birth once, trust me.

I do believe you on the last row 'From my experience, if you ever want to try camel milk, find a female that had only given birth once, trust me.'
It's the same with Cow.

I was given twice in my life a certain dish that is made from the first Cow milk that was produced after the cow had only given birth once.
It's one of the best things I can remember, in terms of food.
Title: Re: What kind of meat it is
Post by: Vasudev on March 25, 2019, 01:42 AM
Nope. Unfortunately, you are all wrong.

I won't keep you guessing.

(http://uploads.tapatalk-cdn.com/20170503/cd6872400b283303c2eb297377122086.jpg)

It's these beautiful special creatures.

Camels provide lean, tasty, and healthy meat.

(https://modo3.com/thumbs/fit630x300/145435/1479664500/%D9%85%D8%A7_%D9%81%D8%A7%D8%A6%D8%AF%D8%A9_%D8%AD%D9%84%D9%8A%D8%A8_%D8%A7%D9%84%D8%A5%D8%A8%D9%84.jpg)

Also, female camel milk is amazing.
I used to get 2 liters free every few days, fresh and unpasteurized.
What might surprise you is not just the unique sweet/salty taste, but the somnolence that takes over you & makes you just want to sleep.
From my experience, if you ever want to try camel milk, find a female that had only given birth once, trust me.
I heard Camel meat is tasty and I always thought it was only for rich arabs who buy them for special occasions.
Can I ask you something? Can a male camel give milk when you specifically said female camel milk? I think only females can secrete milk because of their.. .. you know what I'm saying. I don't want to offend females. I lose my mind when I speak about science and often people around me look offended or throw up when I talk about Biology and personal stuffs related to mammalian species.
Title: Re: What kind of meat it is
Post by: scarface on March 25, 2019, 12:40 PM
Well, concerning the dromedary meat, I would not have thought of that.
But I guess that Arabian camels are valuable for the Bedouins of the desert. They must use them to reach Makkah. They might not eat such meat every day.

I have a technical question concerning the movie "when pigs have wings"for the scholars who are speaking Arabic fluently.
In Arabic, the usual word for pork is "halouf". But I noticed that the main character is using the word "hinzir". Is this a common word? Do they have the same meaning?
In French the word "porc" is generally used for the meat while "cochon" is used as the generic term for the pig.
Title: Re: What kind of meat it is
Post by: aa1234779 on March 26, 2019, 05:32 PM
I heard Camel meat is tasty and I always thought it was only for rich arabs who buy them for special occasions.
Can I ask you something? Can a male camel give milk when you specifically said female camel milk? I think only females can secrete milk because of their.. .. you know what I'm saying. I don't want to offend females. I lose my mind when I speak about science and often people around me look offended or throw up when I talk about Biology and personal stuffs related to mammalian species.

Camel meat is surely great tasting. It costs around 45-50 riyals.. around 13$ a kilo.
As to male Camels, no they don't give milk.  ;D
That's exactly the reason I said female Camel milk..
The word Camel refers to a male (Jamal).. The female in Arabic is called a Nagah.
If an Arab says Camel milk, people usually laugh at him/her for the obvious and gross unintended pun. ;D
Title: Re: What kind of meat it is
Post by: aa1234779 on March 26, 2019, 06:02 PM
I have a technical question concerning the movie "when pigs have wings"for the scholars who are speaking Arabic fluently.
In Arabic, the usual word for pork is "halouf". But I noticed that the main character is using the word "hinzir". Is this a common word? Do they have the same meaning?
In French the word "porc" is generally used for the meat while "cochon" is used as the generic term for the pig.

Khinzeer is the true Arabic word for pig or swine. Khanazeer is the plural. Halouf is modern slang.
It's in the Quran:
Say, "I do not find within that which was revealed to me [anything] forbidden to one who would eat it unless it be a dead animal or blood spilled out or the flesh of swine - for indeed, it is impure - or it be [that slaughtered in] disobedience, dedicated to other than Allah . But whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit], then indeed, your Lord is Forgiving and Merciful."
6:125

The prophet (peace be upon him) also spoke of it:
"The son of Mary will soon descend among you and will judge justly: he will break the cross and kill the pig"
(Narrated by Al-Bukhari)

As to "When Pigs Fly"
I always had kids in the states telling me "Do pigs fly in Saudi Arabia"
Arabs have a similar metaphor referring to the impossible
The say "When cows come to Hajj on their horns" :)
Title: Re: What kind of meat it is
Post by: scarface on March 26, 2019, 07:00 PM
Khinzeer is the true Arabic word for pig or swine. Khanazeer is the plural. Halouf is modern slang.
It's in the Quran:
Say, "I do not find within that which was revealed to me [anything] forbidden to one who would eat it unless it be a dead animal or blood spilled out or the flesh of swine - for indeed, it is impure - or it be [that slaughtered in] disobedience, dedicated to other than Allah . But whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit], then indeed, your Lord is Forgiving and Merciful."
6:125
Thanks for these explanations. Thanks to you I'll be able to speak Arabic pretty soon.

The prophet (peace be upon him) also spoke of it:
"The son of Mary will soon descend among you and will judge justly: he will break the cross and kill the pig"
(Narrated by Al-Bukhari)
I knew that he walked on water and rose from the dead, but I didn't know he killed a pig. This event might not be present in the bible. But maybe it's not a miracle.
I don't know who this Al-Bukhari is, but I remember I heard this name in a debate about Islam: https://www.youtube.com/watch?v=N1BsWcrju1E
Apparently Karim al Hanafi got himself in a tough situation confronting a specialist like Odon Lafontaine, who wrote a book about Islam.
It's in French, but you might understand it more than I did.
Note that a certain Majid was afraid to debate with Karim: https://www.youtube.com/watch?v=I_dSj8Dio4U
However, feel free to contact Karim, I like watching interesting debates. If you are swearing in Arabic, I might be able to understand, otherwise English subtitles will be needed.
Note that I don't know if Karim Al Hanifi speaks Arabic since he's a convert to Islam but I guess that aa1234779 knows Islam so well that it's preferable if you don't understand each other.
Title: Re: What kind of meat it is
Post by: aa1234779 on March 27, 2019, 12:03 AM
I'm not a specialist in debates even though I know my religion to a certain degree, the Quran & the sayings of Muhammad (peace be upon him) which are narrated in books such as that compiled by Al-Bukhari which is the most correct book after the Quran.
Then comes the book compiled by Imam Muslim, then 4 other books which vary in correctness.
Many scholars have figured out the correctness of many Hadiths (sayings) through studying the life of thousands of narrators.
It's something I like to describe as spontaneous 'Intelligence work' in the first 3 centuries after the Prophet.
Coming back to debates.
I saw a minute of the video.
The Muslim guy's body language says he's very nervous.
Unfortunately, my knowledge of French is very bad.
I took 2 French courses in the University in order to graduate in an English bachelors degree.
Good for me, it was a summer semester and I was one of two students in that class.
I befriended the professor who was also the head of the European languages section.
I barely passed with a 65 & a 60.
Title: Re: What kind of meat it is
Post by: scarface on March 27, 2019, 04:32 PM
Actually, I'm going to explain the main thesis of Olaf about Islam, which is quite interesting. Of course, it subject of disagreement.

Very intrigued by Islam, Olaf (a nickname) sought to know it. During his reading of the Qur'an, the biography of Muhammad (Ibn Hicham's sira), the discovery of Islamic discourse and discussions with Muslims, he could not prevent the rise of a feeling of unease and misunderstanding of this religion as he discovered what was for him contradictions. To try to explain them, he wanted to learn more about the historical origins of Islam.

Thus he discovered the work of Father Edouard-Marie Gallez, Doctor of Theology and History of Religions, and met him. His thesis, titled The Messiah and His Prophet and our Exchanges made him discover a lot of exciting historical research. Like everyone else, Olaf had learnt Muslim history at school, the story of a desert prophet who transformed the world through the revelation of the Qur'an. The reading of "Al-sīra", the Islamic biography of Muhammad, had already relativized this soft version of a preacher of peace. But this research has transformed his vision of Islam, revealing him a different story than the ambient discourse wants to make believe: Islam is not the result of a divine revelation - or the mere preaching of Muhammad - but that of a very long and very complex process of rewriting history, rooted in some of the denatured Jewish and Christian ideas that prevailed in late-6th-century Syria (what scholars call "the Late Antiquity"), a process manipulated by the first Muslim rulers to satisfy their aims of political domination.

This discovery remained to this day almost unknown to the public. The fault probably lies in the complexity of the subject and its very sensitive nature, which has confined it to narrow circles of research. How then to make it accessible to the greatest number? This is what Olaf hopes to contribute with the Great Secret of Islam, fruit of a long personal work and his collaboration with Edouard-Marie Gallez. This little book presents itself as a historical perspective and a development of the main results achieved by this researcher, based on the work of the impressive cohort of researchers on which it is based.
Title: Re: What kind of meat it is
Post by: scarface on March 28, 2019, 02:52 PM
Note that the recipe of the squid and beans with shallot and white wine sauce will take place during the week end.
First photo here:
(https://i.ibb.co/g9K8sJs/20190328-204012.jpg)
Title: Re: What kind of meat it is
Post by: scarface on April 06, 2019, 08:35 AM
Today, I'm going to disclose the recipe of the gratin dauphinois with pure pork saucisson in a white wine sauce.


In a large nonstick pan, heat butter over medium heat with white wine. Add potatoes and shallot; cook and stir 20 minutes.
(https://i.ibb.co/PrCRzJp/20190406-124136.jpg)

If there is no more wine, don’t hesitate to put more in.
(https://i.ibb.co/hsRWGN6/20190406-130217.jpg)

When it’s ready add grated gruyere cheese on the sauteed potatoes, and arrange the slices of saucisson. The pure pork saucisson must be French, if you see EU on the package without other indication, it means that it’s probably old pork meat coming from Poland or Bulgaria. If you don’t like saucisson, you can put some Italian coppa or some high quality lomo embuchado from Spain (which is cured pork tenderloin left whole and virtually untouched in the curing process).
(https://i.ibb.co/FVDFr69/20190406-133329.jpg)


Note that if you want this recipe to become a bit more Islamic, you can replace the pork meat with the camel meat of aa1234779.
Title: Re: What kind of meat it is
Post by: scarface on April 11, 2019, 11:15 AM
I see that panzer24 is on the forum. I was thinking about him since I'm going to disclose the recipe of the couscous.
I was thinking he was English or Swedish because he speaks English very well, but maybe it's a cliché since he told us he was from Tunisia.
Title: Re: What kind of meat it is
Post by: humbert on April 12, 2019, 09:44 PM
Today, I'm going to disclose the recipe of the gratin dauphinois with pure pork saucisson in a white wine sauce.

That small gas stove you have. How does it ignite the gas? Do you have to use a match, or does it have some sort of pilot like a water heater?


Title: Re: What kind of meat it is
Post by: scarface on April 13, 2019, 05:41 AM
Quote from: humbert link=topic=3197.msg30230#msg30230
That small gas stove you have. How does it ignite the gas? Do you have to use a match, or does it have some sort of pilot like a water heater?
Actually, it does not require matches, it's an auto-ignition gas stove, an electronic lighter is integrated in the burner setup.
Title: Re: What kind of meat it is
Post by: scarface on April 13, 2019, 05:44 AM
Tonight, I’m going to disclose the recipe of the couscous. Panzer24 and aa1234779 probably know it already. But cooking a good couscous is a task that shoud not be taken lightly.

Couscous is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta.
First and foremost, bring the cooking liquid to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt. Then add the couscous.
(https://i.ibb.co/DYj48ww/20190411-204754.jpg)

Take the pan off the heat, cover, and let the couscous steam for 5 minutes.
When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous.
(https://i.ibb.co/QYtLLDS/20190411-205342.jpg)

Now heat a large skillet over medium-high heat. Add oil to pan. Pour the side dish into the skillet; cook a few minutes or until done.
(https://i.ibb.co/c2wNNPW/20190411-205914.jpg)

When it’s over, you can also pour some lemon juice on the couscous. Then you can mix the side dish with it.

(https://i.ibb.co/hK8r1qS/boulaouane.jpg)
For the wine, I recommend a Boulaouane bottle, a red wine from Morocco. Morocco is considered to have the best natural potential for producing quality wines, due to its high mountains and cooling influence of the Atlantic, as these factors offset the risk of having too hot vineyards.
Title: Re: What kind of meat it is
Post by: humbert on April 14, 2019, 10:15 PM
Seems like an awful lot of food for just you. Are you living alone or do you have a visitor?
Title: Re: What kind of meat it is
Post by: scarface on April 15, 2019, 06:22 AM
Seems like an awful lot of food for just you. Are you living alone or do you have a visitor?
It's a good question indeed. As far as this dish is concerned, I ate it alone. Maher and aa1234779 were not here. Had it not been for the forum, I would not have prepared this enormous meal. Note that I don't eat usually much at noon.
today: http://imgur.com/a/MNQhQY3
In my opinion this couscous is a dietary meal, enhanced by quality wine, and it's probably healthier than a mcdonald.
Title: Re: What kind of meat it is
Post by: scarface on April 15, 2019, 12:40 PM
in terms of calories, we must recognize that humbert is right, it's not healthy to eat a big couscous every day. At least not that big. If I did that, I would end up like monsieur gorilla.
I calculated that the couscous above contained roughly 1100 calories. But for somebody who is playing a sport, it's just half of the daily caloric needs.
Now let's see the calories in the mcdonald's "burgers".

The small hamburger
(https://img.static-rmg.be/a/view/q75/w/h450/1683588/hamburger-254-kcal.png)
254 Calories.

The Filet-o-fish
(https://img.static-rmg.be/a/view/q75/w/h450/1683584/filet-o-fish-333-kcal.png)
333 Calories

The Maestro glorious giorgio
(https://img.static-rmg.be/a/view/q75/w/h450/1956676/giorgio-png.png)
762 Calories

Well, I'm not sure that you can find the small burger in the USA. But now if you take a supersize menu, things are different:
First, the drink. A Supersize Coke comes in a 42-ounce cup (1.25 liter!) and, according to McDonald's, is supposed to contain 410 calories.
Now for the french fries: The Supersize serving, according to McDonald's' own guidelines, is supposed to be 7 ounces and contain 610 calories and 29 grams of fat -- or about half of your daily recommended fat intake. The "large" is less than 1 ounce smaller -- 6.2 ounces -- and contains 540 calories and 26 grams of fat.
Now for the burger: What about the Double Quarter Pounder with cheese, which contains 770 calories and 47 grams of fat? Or the Spanish Omelette Bagel, which has 710 calories and 40 grams of fat?
If we are totalling the number of calories, the menu is reaching 410+610+770=1790 calories. I guess that humbert or aa1234779 are not eating mcdonald's supersize menu every day. They would be at the Pere Lachaise otherwise.
Title: Re: What kind of meat it is
Post by: scarface on April 16, 2019, 06:41 AM
Today, I'm eating a "petite tourte chèvre courgette". I wanted to reassure humbert since he was afraid I might be eating too much.
http://imgur.com/a/SnAMRKe
Title: Re: What kind of meat it is
Post by: humbert on April 16, 2019, 10:20 PM
Today, I'm eating a "petite tourte chèvre courgette". I wanted to reassure humbert since he was afraid I might be eating too
much.

The food you showed in the picture appeared to be quite a lot. Maybe you weren't planning to eat part of it and put the rest in the refrigerator to eat it later. Maybe you had a sexy babe visiting you and you were planning to eat her first, and then share the meal. ;)

Oh, and before I forget, remember that there are calories in and calories out. You might eat a lot (in), but a the same time you might do quite a bit of walking or other physical activity (out). If everything is more or less balanced, you're in business.
Title: Re: What kind of meat it is
Post by: scarface on April 27, 2019, 06:13 AM
Today, I bought an excellent cheese, called "Saint Felicien". aa1234779 and shadows may have never seen such a cheese.

Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter.

(https://i.ibb.co/Cz3LCss/20190427-130223.jpg)
Title: Re: What kind of meat it is
Post by: Shadow.97 on April 28, 2019, 01:27 AM
Today, I bought an excellent cheese, called "Saint Felicien". aa1234779 and shadows may have never seen such a cheese.

Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France. In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated. It is a close cousin of another dauphinois cheese, Saint-Marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter.

(https://i.ibb.co/Cz3LCss/20190427-130223.jpg)
Sounds interesting, what's the KG price(€) for such?

Title: Re: What kind of meat it is
Post by: scarface on April 28, 2019, 08:42 AM
Sounds interesting, what's the KG price(€) for such?
Well, I paid 5€ for this one. It amounts to 28€ per kilo. It's quite expensive but it's a good cheese. A piece of Emmental would be cheaper.
(https://d3rrv21q7fx9b0.cloudfront.net/m/41490fa12e5823da/LA02_768x400-LA02_Mystere_trous_fromage_large.jpg)

Actually in France there are many cheeses from cows, goats and sheep. Note that I've never seen pig cheese.
Title: Re: What kind of meat it is
Post by: scarface on April 28, 2019, 01:03 PM
Maybe some of you know what type of food it is.
(https://i.ibb.co/D8JNFxS/20190428-154124.jpg)

It's not a mcdonald. It's a fruit in the Cucurbitaceae family called melon. It's good for the health and I encourage you to buy melons if you can.
Title: Re: What kind of meat it is
Post by: scarface on April 29, 2019, 07:26 AM
shadow.97 must be wondering where I bought this wonderful melon. Actually, there is a great farmer's market on Sundays in St Etienne, at place Bellevue. It was pretty cheap: only 1 € vs 2.5 or 3 € in a supermarket.
Title: Re: What kind of meat it is
Post by: scarface on May 12, 2019, 06:02 AM
Today, I bought an outstanding cheese at the local market of Saint Etienne.
Here is a photo:
(https://i.ibb.co/LC17d3G/20190512-124344.jpg)

You must be wondering what kind of cheese it is. Is it a wheel of Picodon? Is it a lump of Emmental? Is it a slice of Saint Nectaire? Is it a slice of Cantal? Is it a hunk of mouldy Roquefort cheese?
For Maher or shadow.97, I guess this is a difficult question. I'm going to give you a clue: This cheese was produced in the Auvergne region of central France. Maybe you can find its name on this map:
(https://upload.wikimedia.org/wikipedia/commons/b/bd/Principales_AOC_France.jpg)
Title: Re: What kind of meat it is
Post by: scarface on May 19, 2019, 11:48 AM
In the previous message, the answer was: a slice of Cantal. I'm sure that humbert and panzer24 already knew it.

Yesterday, I went to a restaurant with some friends. The restaurant is called La raclette and located in Saint Etienne.
The South of Saint Etienne is pretty poor, and that's probably why you can find some excellent - and cheap- restaurants. La Raclette is one of them. For 15€ I had a Savoyarde salad, and a Savoyard rapée (made of dried grison beef meat on a bed of potatoes, with cheese fondue). aa1234779 is now realizing that it's not needed to be in Paris - with people whose ankles are getting thick - to get a very good meal.

The restauant La Raclette.
(https://i.ibb.co/gm81bSz/20190518-193430.jpg)

There are poor people in the streets in here. The man in the crosswalk asked me some money a few minutes ago.
(https://i.ibb.co/3FpPWGk/20190518-193612.jpg)

(https://i.ibb.co/j8mJbnz/20190518-192939.jpg)

(https://i.ibb.co/qJj4NGL/20190518-201405.jpg)

(https://i.ibb.co/92pCxdY/20190518-194316.jpg)


Title: Re: What kind of meat it is
Post by: Vasudev on May 20, 2019, 12:12 PM
In the previous message, the answer was: a slice of Cantal. I'm sure that humbert and panzer24 already knew it.

Yesterday, I went to a restaurant with some friends. The restaurant is called La raclette and located in Saint Etienne.
The South of Saint Etienne is pretty poor, and that's probably why you can find some excellent - and cheap- restaurants. La Raclette is one of them. For  I had a Savoyarde salad, and a Savoyard rapée (made of dried grison beef meat on a bed of potatoes, with cheese fondue). aa1234779 is now realizing that it's not needed to be in Paris - with people whose ankles are getting thick - to get a very good meal.

The restauant La Raclette.
(https://i.ibb.co/gm81bSz/20190518-193430.jpg)

There are poor people in the streets in here. The man in the crosswalk asked me some money a few minutes ago.
(https://i.ibb.co/3FpPWGk/20190518-193612.jpg)

(https://i.ibb.co/j8mJbnz/20190518-192939.jpg)

(https://i.ibb.co/qJj4NGL/20190518-201405.jpg)

(https://i.ibb.co/92pCxdY/20190518-194316.jpg)
The scenery is good with less pollution and lush greenery. The food on the table is very good too. 15 Euros with that sumptuous feast  with friends is a rare sight.
Title: Re: What kind of meat it is
Post by: scarface on May 20, 2019, 03:52 PM
The scenery is good with less pollution and lush greenery. The food on the table is very good too. 15 Euros with that sumptuous feast with friends is a rare sight.

You're so damn right.

(https://i.ibb.co/7v5Cg2F/horse.jpg)


https://www.youtube.com/watch?v=wTP2RUD_cL0

Note that the repack for Wolfenstein is complete. 31.3 Gb. I'm still trying to optimize its size. It will be available soon. As for Layers of Fear 2, it will be available when it is released.
Title: Re: What kind of meat it is
Post by: aa1234779 on May 20, 2019, 07:28 PM
aa1234779 is now realizing that it's not needed to be in Paris - with people whose ankles are getting thick - to get a very good meal.

The place looks really nice.
I wouldn't want to be any place nowadays where there isn't enough food just to keep me living.
Saint Etienne  would probably be better than Paris.
A place where there are plenty of farms is much better.

@scarface I PMed you asking for a link for Windows 10 activator.
Your help is always appreciated.
Title: Re: What kind of meat it is
Post by: scarface on May 25, 2019, 01:22 PM
Well, tonight you will have to be perspicacious, once again, to figure out what is on the photo.
(https://i.ibb.co/DWcCpF6/20190525-200936.jpg)

Maybe you already know what type of food it is.
Since I'm not very hungry, the dinner will consist of a lump of cheese (some roquefort) with some bred, some white wine, and a fruit salad.
Title: Re: What kind of meat it is
Post by: scarface on May 28, 2019, 02:11 PM
Here is a photo of my meal tonight.

A good melon. A piece of brown bread with a lump of emmental. And an excellent cake made of chocolate and Vanilla, bought at the pastry shop Crestey of La Métare. A Czech beer is also on the menu.
(https://i.ibb.co/QkQCWy1/20190528-210233.jpg)


Is it a dietary meal? I don't know. I'm waiting for the feedback of the detractors of the forum.



Note that the repack of Layers of fear 2 will be made tomorrow.
(https://i.ibb.co/stMByjQ/baboon.jpg)

https://www.youtube.com/watch?v=-zSkyHIQEZA
https://www.youtube.com/watch?v=JSG2qHBm7WM
https://www.youtube.com/watch?v=-apD1rZTUv0
Title: Re: What kind of meat it is
Post by: scarface on May 29, 2019, 03:32 PM
Tonight, I'm presenting another wonderful dish.

You can see on the photo an excellent couscous, with an Arabic piece of pastry for dessert. A Beer "Elephant" is also on the menu.
(https://i.ibb.co/yNjVQ29/20190529-220725.jpg)
Title: Re: What kind of meat it is
Post by: scarface on June 01, 2019, 08:18 AM
Today, I'm going to present another dish that is a must.
The vegetarian pizza.

Foodies looking for the perfect combo of veggie pizza toppings will not be disappointed in this one. I made it with cheese, roasted peppers, marinated artichokes, grilled vegetables and cherry tomatoes.
You can also see a pig-shaped pastry made with almond paste. I bought it because it reminded me of Sammy the pig.
(https://i.ibb.co/XJZX86T/20190531-202359.jpg)

(https://i.ibb.co/3cfyZ0G/pig.jpg)
Title: Re: What kind of meat it is
Post by: Vasudev on June 06, 2019, 04:30 AM
Today, I'm going to present another dish that is a must.
The vegetarian pizza.

Foodies looking for the perfect combo of veggie pizza toppings will not be disappointed in this one. I made it with cheese, roasted peppers, marinated artichokes, grilled vegetables and cherry tomatoes.
You can also see a pig-shaped pastry made with almond paste. I bought it because it reminded me of Sammy the pig.
(https://i.ibb.co/XJZX86T/20190531-202359.jpg)

(https://i.ibb.co/3cfyZ0G/pig.jpg)
Did you make the base yourself? Minimalistic pizza that makes your hunger vanish!

Here is a photo of my meal tonight.

A good melon. A piece of brown bread with a lump of emmental. And an excellent cake made of chocolate and Vanilla, bought at the pastry shop Crestey of La Métare. A Czech beer is also on the menu.
(https://i.ibb.co/QkQCWy1/20190528-210233.jpg)


Is it a dietary meal? I don't know. I'm waiting for the feedback of the detractors of the forum.



Note that the repack of Layers of fear 2 will be made tomorrow.
(https://i.ibb.co/stMByjQ/baboon.jpg)

https://www.youtube.com/watch?v=-zSkyHIQEZA
https://www.youtube.com/watch?v=JSG2qHBm7WM
https://www.youtube.com/watch?v=-apD1rZTUv0
Is it a French special bread or commonly available one? We've a similar White bread stuffed with sugar and salted butter. It tastes great during Tea time and if you have some Cottage Cheese based Indian curry or Green Peas one its very good especially the alternate sweet and salt taste is unique.
Title: Re: What kind of meat it is
Post by: scarface on June 06, 2019, 05:50 AM
Is it a French special bread or commonly available one? We've a similar White bread stuffed with sugar and salted butter. It tastes great during Tea time and if you have some Cottage Cheese based Indian curry or Green Peas one its very good especially the alternate sweet and salt taste is unique.
As far as the pizza is concerned, I did it, it wasn't a easy task.
For the bread, it's not a common baguette, but a piece of bread made with cereals:
The bread dough is a mixture of wheat and rye flour, hence its brown color. There are also some poppy, barley and flax seeds on the texture.
It's better.
Title: Re: What kind of meat it is
Post by: scarface on June 07, 2019, 06:17 AM
Since Vasudev was interested in the bread, I beefed up my answer in the previous message.
Title: Re: What kind of meat it is
Post by: scarface on June 07, 2019, 06:29 AM
Today, I'm going to present another dish.

Here you can see some good mushrooms and some pork meat, known as lomo embuchado. Lomo is the Spanish word for tenderloin. The Lomo embuchado is an air dried loin of pork. It's probably the finest pork meat that you can find.
(https://i.ibb.co/bJ42z9S/20190607-122439.jpg)
Title: Re: What kind of meat it is
Post by: scarface on July 05, 2019, 11:29 AM
Tonight, I'm going to present another cheese for the users of the forum.

The first photo was taken in a cheese dairy. The cheesemonger was pretty old, probably 70 or more.
(https://i.ibb.co/0j1Z748/20190704-125022.jpg)

The cheese that you can see on this photo is a Charolais. It was probably obvious for Vasudev or aa1234779.
Charolais is an appellation of French origin for a cheese made from goat's raw milk, with a natural rind. Originating from the Charolais and Brionnais hills, in Burgundy, this cheese is now produced in certain towns of Saone-et-Loire mainly, but also in the Allier, Loire and Rhône regions.
This appellation is protected in France since 2010 by a controlled label of origin (AOC).

(https://i.ibb.co/tqLrmqd/20190705-174948.jpg)
Title: Re: What kind of meat it is
Post by: Vasudev on July 06, 2019, 07:24 AM
Tonight, I'm going to present another cheese for the users of the forum.

The first photo was taken in a cheese dairy. The cheesemonger was pretty old, probably 70 or more.
(https://i.ibb.co/0j1Z748/20190704-125022.jpg)

The cheese that you can see on this photo is a Charolais. It was probably obvious for Vasudev or aa1234779.
Charolais is an appellation of French origin for a cheese made from goat's raw milk, with a natural rind. Originating from the Charolais and Brionnais hills, in Burgundy, this cheese is now produced in certain towns of Saone-et-Loire mainly, but also in the Allier, Loire and Rhône regions.
This appellation is protected in France since 2010 by a controlled label of origin (AOC).

(https://i.ibb.co/tqLrmqd/20190705-174948.jpg)
I don't know that different cheese exists. That name was new for me. Is it same as normal cheese sold in supermarkets?
Title: Re: What kind of meat it is
Post by: scarface on July 06, 2019, 07:59 AM
I don't know that different cheese exists. That name was new for me. Is it same as normal cheese sold in supermarkets?
Don't be ashamed Vasudev. Here you can see the best selection of artisanal cheeses of Saint Etienne. In India, In New York or in Paris they don't know that either.
This Charolais is an artisanal cheese, and it is sold in a cheese dairy, therefore it's more expensive than a lump of gruyere bought in a supermarket (9€ for this lump of Charolais). I don't know if you can find such a cheese in supermarkets, but you can find good products like the tomme de Savoie or the Roquefort.

Oddly enough I was eating the rest of this Charolais with a beer (it would have been better with some red wine) when you posted the message.

My dream would be to have a cheese dairy like that with maher, usman, humbert, shadow.97, aa1234779 and you.
(https://static.timesofisrael.com/www/uploads/2013/07/f130321ffss13-e1373958199617.jpg)
Title: Re: What kind of meat it is
Post by: scarface on July 14, 2019, 06:58 AM
Today is probably the most important day in the life of humbert, Vasudev, usmangujjar, aa1234779 and shadow.97 because they are going to discover a new food experience.

Look at the picture below.
(https://i.ibb.co/jJG4br0/20190714-131306.jpg)

aa1234779 must be wondering if it's a new kind of meat. Actually, it's a piece of cheese, called Emmental.

Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste.
This artisanal Emmental comes from Savoie. It is an unpasteurized, cows milk cheese, the oldest of the French Emmental's and has been produced in the Savoie region since the Middle Ages. Its long maturation in caves of varying temperatures process gives this hard cheese a nutty, sweet flavor.
Title: Re: What kind of meat it is
Post by: Vasudev on July 14, 2019, 08:49 AM
Today is probably the most important day in the life of humbert, Vasudev, usmangujjar, aa1234779 and shadow.97 because they are going to discover a new food experience.

Look at the picture below.
(https://i.ibb.co/jJG4br0/20190714-131306.jpg)

aa1234779 must be wondering if it's a new kind of meat. Actually, it's a piece of cheese, called Emmental.

Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savory but mild taste.
This artisanal Emmental comes from Savoie. It is an unpasteurized, cows milk cheese, the oldest of the French Emmental's and has been produced in the Savoie region since the Middle Ages. Its long maturation in caves of varying temperatures process gives this hard cheese a nutty, sweet flavor.
Looks tasty!!!!
BTW, I thought it was a scary face at first glance!!
Title: Re: What kind of meat it is
Post by: scarface on July 15, 2019, 03:27 PM
Tonight, I'm going to present another cheese.
Apparently the users of the forum recognized the Emmental. They have a good eye for prime quality food. But I did not think that Vasudev would be frightened by the piece of Emmental. Note that the holes are not due to rats, they are part of the fabrication process.

Now look at the picture below. What you see is exceptional indeed.
(https://i.ibb.co/vzFWBzV/20190715-184424.jpg)

Humbert and Maher probably know this kind of cheese, it's obvious.
For those who don't know what it is, let's analyze this piece of Cheese. This is a round cheese with a white rind. It's certainly not a lump of mouldy Roquefort.
This is a moist, soft, creamy, surface-ripened cow's milk cheese. It's not a piece of Picodon either, made of excellent goat's milk.
I'm sure that you have guessed what kind of cheese it is. It is a Camembert. This cheese was first made in the late 18th century in Normandy. This one is an industrial cheese, and in all likelihood, this cheese was not made of Norman cow's milk.
Title: Re: What kind of meat it is
Post by: scarface on July 22, 2019, 01:13 PM
Tonight, there is another riddle for the users of the forum.

Look at the picture below. What you see is exceptional indeed. It’s a lump of artisanal cow’s milk cheese. But what is it?
(https://i.ibb.co/BPxKvBr/20190722-124330.jpg)


Is it
-   A  piece of Charolais coming from Saone et Loire?
-   A wedge of Emmental of Savoie?
-   A piece of Fourme of Montbrison?
-   A slice of old Cantal?
With all the clues on the forum, it’s probably too easy for aa1234779, usmangujjar and humbert. I’m waiting for their answer. 
Title: Re: What kind of meat it is
Post by: scarface on July 27, 2019, 06:49 AM
There was a riddle in the previous message and nobody found the right answer.
Actually, it's a piece of Fourme of Montbrison. Fourme de Montbrison is a cow’s milk cheese with blue-veined paste and an orange rind. This cheese was formerly grouped with the Fourme d`Ambert registered designation of origin (AOC) established in 1972. In 2002, it was granted its own AOC. Fourme de Montbrison was also attributed a protected designation of origin (AOP) in 1996.
The various Fourme de Montbrison cheeses were traditionally made in “jasseries” (stone buildings with thatched roofs) which can still be seen today throughout the “Hautes Chaumes”, the mountainous pastures of Les Monts du Forez. In the summer season, the farmers’ wives and eldest daughters would climb up from the valley into the mountains with their cow herds. The mothers and daughters would milk the cows and make Fourme cheese to be matured throughout the summer. In the autumn these cheeses would be sold on the Montbrison market.

Today, Fourme de Montbrison is manufactured at more than 1968 ft. of altitude in the designation zone made up of thirty-three municipalities of Les Monts du Forez, twenty-eight of the Loire and five of Puy de Dôme.
It takes between 19 and 25 gallons of milk to make just one fourme.

Below, you can see half a whole fourme.
(https://i.ibb.co/BPkm0RV/Fourme.jpg)
Title: Re: What kind of meat it is
Post by: Vasudev on August 21, 2019, 11:38 AM
There was a riddle in the previous message and nobody found the right answer.
Actually, it's a piece of Fourme of Montbrison. Fourme de Montbrison is a cow’s milk cheese with blue-veined paste and an orange rind. This cheese was formerly grouped with the Fourme d`Ambert registered designation of origin (AOC) established in 1972. In 2002, it was granted its own AOC. Fourme de Montbrison was also attributed a protected designation of origin (AOP) in 1996.
The various Fourme de Montbrison cheeses were traditionally made in “jasseries” (stone buildings with thatched roofs) which can still be seen today throughout the “Hautes Chaumes”, the mountainous pastures of Les Monts du Forez. In the summer season, the farmers’ wives and eldest daughters would climb up from the valley into the mountains with their cow herds. The mothers and daughters would milk the cows and make Fourme cheese to be matured throughout the summer. In the autumn these cheeses would be sold on the Montbrison market.

Today, Fourme de Montbrison is manufactured at more than 1968 ft. of altitude in the designation zone made up of thirty-three municipalities of Les Monts du Forez, twenty-eight of the Loire and five of Puy de Dôme.
It takes between 19 and 25 gallons of milk to make just one fourme.

Below, you can see half a whole fourme.
(https://i.ibb.co/BPkm0RV/Fourme.jpg)
Hmm... Looks tasty. Is there anyway to know for sure you aren't swindled by shops selling cheese if I visit Paris?
French names are difficult to remember.
I'll be a fat pig in no time after having delicious varieties of Cheese!
Title: Re: What kind of meat it is
Post by: scarface on August 21, 2019, 05:42 PM
Hmm... Looks tasty. Is there anyway to know for sure you aren't swindled by shops selling cheese if I visit Paris?
French names are difficult to remember.
I'll be a fat pig in no time after having delicious varieties of Cheese!
A cheese crook? What does it mean? Instead of buying Roquefort, you are afraid you might end up with some boudin noir (blood sausage, often made with pig's blood and apples or onions as a filler)? Maher and aa1234779 will confirm that you will become a fat pig if you are eating tons of boudin every day !

some boudin:
(https://images-na.ssl-images-amazon.com/images/I/51iLuQqrATL._SY355_.jpg)

Sammy explains he had gastric problems because of rotten cheese. it gave him a fishy breath too.
(https://i.ibb.co/JqtGGXC/pig.jpg)


Well, you don't need to come to France to buy good cheese. You can buy some here: https://www.fromages.com/en/cheese-shop/individual-cheeses
I recommend the Roquefort, the Tomme de Savoie, The Cantal (preferably old), The Saint Marcellin,
the Emmental, the Saint nectaire...
You can also try the Gouda with Cumin (it's the only one I don't like).


As for Paris, Well, if you are browsing the forum, maybe you don't need to come any longer. You will be able to save enough money to buy a lot of cheeses.
The problem with Paris is simple, there are too many tourists and you are always waiting. You are also spending a lot of time in public transport.
You would also notice that poverty is omnipresent. And the people are more relaxed in the countryside.


museum of Orsay: http://www.nomaher.com/forum/index.php?topic=2283.msg19884#msg19884
Le louvre: http://www.nomaher.com/forum/index.php?topic=2283.msg29319#msg29319
The halles, the Saint Eustache church. The Institute of the Arab world: http://www.nomaher.com/forum/index.php?topic=2283.msg29414#msg29414
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on August 21, 2019, 10:54 PM
When I lived in Sweden I wasnt a massive fan of cheese from the supermarkets.

The cheese over here is however much different. I'd say; a whole different world.
Even the 'cheap' cheese you get in grocery stores are tastier.
Regarding where I live now; I'm quite surprised Humbert, or Scarface hasnt looked up my ip. ::)

Not the best picture. It's from my phone after all.
(https://i.imgur.com/Ng1zuSq.jpg)

Regarding previous cheeses posted:
Emmental, Gouda and 1 more I forgot are very common cheeses.
Here the type I posted is also very common.

Im guessing the White "shell" cheese is Brie. One of my faves. We usually have it for Christmas, along with other kinds of blue cheese.

Title: Re: What kind of meat it is
Post by: Vasudev on August 22, 2019, 10:04 AM
Hmm... Looks tasty. Is there anyway to know for sure you aren't swindled by shops selling cheese if I visit Paris?
French names are difficult to remember.
I'll be a fat pig in no time after having delicious varieties of Cheese!
A cheese crook? What does it mean? Instead of buying Roquefort, you are afraid you might end up with some boudin noir (blood sausage, often made with pig's blood and apples or onions as a filler)? Maher and aa1234779 will confirm that you will become a fat pig if you are eating tons of boudin every day !

some boudin:
(https://images-na.ssl-images-amazon.com/images/I/51iLuQqrATL._SY355_.jpg)

Sammy explains he had gastric problems because of rotten cheese. it gave him a fishy breath too.
(https://i.ibb.co/JqtGGXC/pig.jpg)


Well, you don't need to come to France to buy good cheese. You can buy some here: https://www.fromages.com/en/cheese-shop/individual-cheeses
I recommend the Roquefort, the Tomme de Savoie, The Cantal (preferably old), The Saint Marcellin,
the Emmental, the Saint nectaire...
You can also try the Gouda with Cumin (it's the only one I don't like).


As for Paris, Well, if you are browsing the forum, maybe you don't need to come any longer. You will be able to save enough money to buy a lot of cheeses.
The problem with Paris is simple, there are too many tourists and you are always waiting. You are also spending a lot of time in public transport.
You would also notice that poverty is omnipresent. And the people are more relaxed in the countryside.


museum of Orsay: http://www.nomaher.com/forum/index.php?topic=2283.msg19884#msg19884
Le louvre: http://www.nomaher.com/forum/index.php?topic=2283.msg29319#msg29319
The halles, the Saint Eustache church. The Institute of the Arab world: http://www.nomaher.com/forum/index.php?topic=2283.msg29414#msg29414
Yikes!!
The link for buying cheese online isn't working!
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 22, 2019, 01:46 PM
When I lived in Sweden I wasnt a massive fan of cheese from the supermarkets.
The cheese over here is however much different. I'd say; a whole different world.
Even the 'cheap' cheese you get in grocery stores are tastier.
Regarding where I live now; I'm quite surprised Humbert, or Scarface hasnt looked up my ip. ::)
We can't see your ip. Likewise, aa1234779 was afraid we might know he was in the Arabica Peninsula, but we didn't know it till he disclosed his position.
You would have noticed I moved too.


Not the best picture. It's from my phone after all.
(https://i.imgur.com/Ng1zuSq.jpg)

Regarding previous cheeses posted:
Emmental, Gouda and 1 more I forgot are very common cheeses.
Here the type I posted is also very common.

Im guessing the White "shell" cheese is Brie. One of my faves. We usually have it for Christmas, along with other kinds of blue cheese.
Actually, the round cheese is not a brie but a camembert. They look the same.
Both have bloomy rind and the size of the Camembert is usually smaller than the Brie. In terms of flavor, Camembert tastes like mushroom whereas the brie is more buttery and sweet.

Here is a photo of a brie. You can see that it's bigger than the camembert.
(https://i.ibb.co/9W42c3G/Brie-044-e1440351726584.jpg)


It seems your cheese is stuck to the wall. Isn't it?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 22, 2019, 01:51 PM
Yikes!!
The link for buying cheese online isn't working!
Here it is working. Here is the phone number to order your Roquefort.
(https://i.ibb.co/Cz3Wryt/cheese.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 25, 2019, 03:10 PM
Note that I added a photo of a brie in this message
http://www.nomaher.com/forum/index.php?topic=3197.msg34576#msg34576
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on August 29, 2019, 07:44 AM
When I lived in Sweden I wasnt a massive fan of cheese from the supermarkets.
The cheese over here is however much different. I'd say; a whole different world.
Even the 'cheap' cheese you get in grocery stores are tastier.
Regarding where I live now; I'm quite surprised Humbert, or Scarface hasnt looked up my ip. ::)
We can't see your ip. Likewise, aa1234779 was afraid we might know he was in the Arabica Peninsula, but we didn't know it till he disclosed his position.
You would have noticed I moved too.


Not the best picture. It's from my phone after all.
https://i.imgur.com/Ng1zuSq.jpg

Regarding previous cheeses posted:
Emmental, Gouda and 1 more I forgot are very common cheeses.
Here the type I posted is also very common.

Im guessing the White "shell" cheese is Brie. One of my faves. We usually have it for Christmas, along with other kinds of blue cheese.
Actually, the round cheese is not a brie but a camembert. They look the same.
Both have bloomy rind and the size of the Camembert is usually smaller than the Brie. In terms of flavor, Camembert tastes like mushroom whereas the brie is more buttery and sweet.

Here is a photo of a brie. You can see that it's bigger than the camembert.
https://i.ibb.co/9W42c3G/Brie-044-e1440351726584.jpg


It seems your cheese is stuck to the wall. Isn't it?

Red Cheddar by the way. Country, .IE domain :p

The reason I believed you'd notice the Ip, is that it says IP logged down on the bottom right on your own posts. It tells you that Moderators can view it.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 30, 2019, 02:34 PM
Red Cheddar by the way. Country, .IE domain :p

The reason I believed you'd notice the Ip, is that it says IP logged down on the bottom right on your own posts. It tells you that Moderators can view it.
If I click on "logged" in your message I have the same window. Except for my own message, I can see my ip when I'm logged in. But it's not really useful. Currently you're offline. Maybe it would be different should you be online. I guess it does not matter.

As far as your cheese is concerned, I knew something was fishy. It's not a French cheese. If you want something with a strong taste, you should take some Picodon or some Reblochon.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 30, 2019, 04:36 PM
For shadow.97, I'm going to reveal my whereabouts.
You know that I used to leave in Paris. To put it bluntly, I'm glad I got far away from that town. It is overcrowded and dirty.
In Saint Etienne, I was living 118 rue Crozet Boussingault in a big flat that overlooked a park. It was very calm. Most residents were old people.
Note that the shooting of the movie Noce blanche took place in the vicinity, in the college of the portail rouge.
It's available here: http://www.nomaher.com/forum/index.php?topic=1023.msg29652#msg29652
Saint Etienne is very popular. But that's also what makes it accessible to everyone. In the bars you can talk, that's not the case everywhere. In the bar Le quai (2 bd Jules Janin), you can talk to the barman. It's not the fouquet's, but you can even be offered some free glasses of Pastis.
Finally I went to Clermont Ferrand. I must say sociology is not the same. rents are not the same either. It's at least 30% more expensive here. I decided to live in the city centre, avenue Julien, one of the most chic areas of the town.
I miss my old flat. There are shops nearby with a good range of cafés, but it's not as calm. You can't go out and see the stars for example, because of the ambient light of the city. I used to look at the Big dipper constellation, also known as La grande ours in French.
(https://i.ibb.co/Lg2nSzR/v4-728px-Find-the-Big-Dipper-Step-4.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 31, 2019, 04:32 AM
Here is another photo of a cheese.
Look carefully at the photo below.
(https://i.ibb.co/nR6pRzM/20190831-112008.jpg)
Shadow.97 must be thinking it's a piece of brie, but in fact this one is a camembert. It's a relatively small cheese.

This cheese is made from cow's milk.
(https://i.ibb.co/3FGBHZK/Fotolia-64482670-Subscription-XL.jpg)

Traditional Camembert and Brie can pack an aromatic punch, as do small-format goat cheeses like Picodon.
Bloomy-rind cheeses, like the camembert, tend to be stinky. In most cases, the smell is usually stronger than the taste. Another group in the stinky category are blue cheeses, which seem to carry their pungency straight from the nose all the way through to the flavor.

Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on September 04, 2019, 03:16 PM
Here is another photo of a cheese.
Look carefully at the photo below.
(https://i.ibb.co/nR6pRzM/20190831-112008.jpg)
Shadow.97 must be thinking it's a piece of brie, but in fact this one is a camembert. It's a relatively small cheese.

This cheese is made from cow's milk.
(https://i.ibb.co/3FGBHZK/Fotolia-64482670-Subscription-XL.jpg)

Traditional Camembert and Brie can pack an aromatic punch, as do small-format goat cheeses like Picodon.
Bloomy-rind cheeses, like the camembert, tend to be stinky. In most cases, the smell is usually stronger than the taste. Another group in the stinky category are blue cheeses, which seem to carry their pungency straight from the nose all the way through to the flavor.

You can make pretty good blue-cheese dip for crisps/chips. Depending on which word you prefer.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 06, 2019, 04:26 PM
You can make pretty good blue-cheese dip for crisps/chips. Depending on which word you prefer.
Chips is the French word, and if I'm not mistaken it's better to use crisp in English.
In my opinion it's a shame to put some cheese on some crisps. You can eat it with some bread, but using it with crisps is almost a blasphemy.
Ultra processed foods contain hydrogenated vegetable fats, from margarine to sweets, deep-fried foods, stock cubes and crisps. What's more, Eating highly-processed foods such as ready meals, cereals and crisps, raises your risk of a heart attack or stroke as scientists call for public health action: https://www.theregister.co.uk/2018/02/15/ultraprocessed_foods_linked_to_cancer_caution/

Now, look at the picture below.
(https://i.ibb.co/qdHpYG8/20190906-225629.jpg)
Maybe you know this kind of cheese. For Maher and usman, these 2 Crottins hold probably no secret.

The true Crottin is produced from the raw milk of an alpine breed of goat easily recognized by it brown thick coat.
This is one of the rare cheese that can be eaten at different stages of maturity, for example when the cheese continues to mature after 6 weeks the rind becomes rough and hard over time.
Fresh, it has a creamy, nutty taste. Later on in the maturing process it acquires a pronounced flavour.
As the cheese continues to mature, the robust taste increases, but is never sour. Fresh from the cheese vat, it is often eaten clothed in fine herbs and at this stage in the maturing process it has a creamy texture.
After about six weeks the smell is stronger and its pate becomes dry and brittle and has a harder texture.

Note that in French, the word crottin also means manure.
(https://i.ibb.co/TcTgSj8/istock-486869012-1024x683.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 08, 2019, 05:09 PM
To Shadow.97: I was talking about ultra-processed foods because there is now evidence it can increase the risk of cancer. In the US, many suffer from an epidemic of food-related diseases, such as obesity. Unfortunately in our societies, we don't eat enough vegetables and fruits any more.
I told humbert my father died of lung cancer. And yet he quit smoking decades ago. I found a topic on a French forum where somebody died under eerily similar circumstances, with the same timing: http://forum.doctissimo.fr/sante/cancers/cancer-poumon-foudroyant-sujet_158550_1.htm
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on September 08, 2019, 08:45 PM
In the US, many suffer from an epidemic of food-related diseases, such as obesity. Unfortunately in our societies, we don't eat enough vegetables and fruits any more.

The problem is junk food is ubiquitous and people gobble it up left and right. Here in the USA it's notorious and quickly spreading outside the country. Many people may hate America, but they copy everything the Americans do.

I told humbert my father died of lung cancer. And yet he quit smoking decades ago. I found a topic on a French forum where somebody died under eerily similar circumstances

The simple fact that someone dies of lung cancer doesn't necessarily mean they smoke, or used to. Smoking exacerbates lung cancer but is by no means the only cause.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 11, 2019, 02:15 PM
Tonight, I'm going to show you another cheese.


Look carefully at the picture below. What you see is exceptional indeed.
shadow.97 must be wondering if it is a piece of Gouda, while aa1234779 must be thinking it's a large chunk of Emmental.
(https://i.ibb.co/xXdXrT6/cantal.jpg)
Actually, what you see in an old Cantal.
One of the oldest cheeses in France,Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV.
Cantal is made from cow's milk and is aged for several months. The form is massive, and the cheese has a soft interior. Its flavor, which is somewhat reminiscent of Cheddar, is a strong, tangy butter taste and grows with age. A well ripened Cantal has a vigorous taste, while a young cheese has the sweetness of raw milk.

You can eat it with some good bread along with wine. For example you can choose a bottle of Sidi Brahim or some Boulaouane. The former is the last wine that I drank with my father in a restaurant and I remember it's an excellent wine for a decent price.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 17, 2019, 01:15 PM
Tonight, there is another riddle on the forum.

Now look at the picture below. I'm sure that Vasudev and aa1234779 are wondering what it is.
This is a little cheese made with whole goat’s milk and which comes from Ardèche and Drôme. It is enjoyed at every level of maturity: from ten days when it is still white and moist, to semi-mature with a blue or gray bloomy rind, to a very dry mature cheese.
(https://i.ibb.co/6Btb11d/cheese.jpg)

Now you have to give the right answer.


Is it a slice of Cantal?
Are they crottins?
is it a lump of Roquefort?
Are they Picodon?
or maybe some small Camembert?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on February 26, 2020, 01:11 PM
Tonight, I’m going to present another recipe: curry rice with avocado and a little piece of meat.

(https://i.ibb.co/sVR51C7/20200226-200540.jpg)

Curry, butter and avocado do a terrific job of perking up rice. With this you can see on the photo a little slice of French faux-filet, also known as sirloin (It is beef meat). It’s a pretty balanced and elaborate meal, and it’s probably healthy. Of course, in a restaurant it would be expensive, because it requires time to prepare this. Actually, I calculated the cost of this: 3.8€ (without the wine of course): it would be cheaper than a mcdonald.

With this exquiste meal, let’s open a bottle of Crozes Hermitage, a presitigious wine. I'm pretty sure this is the first thing that aa1234779 noticed. I feel obliged to give more information about it.
The Crozes-Hermitage vineyards lie on the left bank of the Rhône. This is the largest northern appellations extending across 11 communes in the Drôme. The prestigious wines of Crozes-Hermitage are available in red (made from Syrah) and white (made from Roussanne and Marsanne). Crozes-Hermitage reds are elegant, well-balanced, easy-drinking wines.
Note that I've just tested this one and it's excellent indeed. of course, It's better than a carte noire from Cahors, which is a "vin de table" (but not a "piquette") for 2,5€ a bottle. A bottle of Croze-Hermitage of 75cl costs approximately 15€. It's perhaps even better than the Beaume de Venise. I don't know actually.
(https://i.ibb.co/vQp63pq/crozes-hermitage-carte.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 07, 2020, 02:21 PM
Tonight, I'm going to present another recipe: the couscous.
Maybe some of you already heard of the couscous. I guess aa1234779 or humbert know the recipe.

First and foremost: let's prepare the couscous.
In a small pot, bring the broth, raisins, harissa and couscous seasoning to a boil. Remove from the heat and stir in the couscous. Cover and let rest for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and set aside.

Then, Preheat the grill, setting the burners to high. In the centre of a large sheet of aluminum foil, place the vegetables, broth and couscous seasoning. Season with salt and pepper. Close and tightly seal the papillote.
Place the papillote on the grill, close the lid and cook for 15 minutes or until the vegetables are tender. Meanwhile, grill the sausages for about 5 minutes, turning them several times, or until cooked through.

In a bowl, combine all the ingredients. Season with salt and pepper.
Open the papillote. Add the vegetables and their cooking juices to the couscous and combine. Add the garnish and serve with the sausages.

(https://i.ibb.co/NNSrkFG/20200307-200742.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on March 08, 2020, 07:59 AM
Tonight, I'm going to present another recipe: the couscous.
Maybe some of you already heard of the couscous. I guess aa1234779 or humbert know the recipe.

First and foremost: let's prepare the couscous.
In a small pot, bring the broth, raisins, harissa and couscous seasoning to a boil. Remove from the heat and stir in the couscous. Cover and let rest for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and set aside.

Then, Preheat the grill, setting the burners to high. In the centre of a large sheet of aluminum foil, place the vegetables, broth and couscous seasoning. Season with salt and pepper. Close and tightly seal the papillote.
Place the papillote on the grill, close the lid and cook for 15 minutes or until the vegetables are tender. Meanwhile, grill the sausages for about 5 minutes, turning them several times, or until cooked through.

In a bowl, combine all the ingredients. Season with salt and pepper.
Open the papillote. Add the vegetables and their cooking juices to the couscous and combine. Add the garnish and serve with the sausages.

(https://i.ibb.co/NNSrkFG/20200307-200742.jpg)

When I make couscous I just take Couscous with some salt, serve with a hamburger and then some peas or something. That's quite different.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 08, 2020, 08:31 AM
When I make couscous I just take Couscous with some salt, serve with a hamburger and then some peas or something. That's quite different.
There is no semolina? Interesting. This is an original recipe.
But it might be just half of a couscous then.
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on March 08, 2020, 10:39 AM
When I make couscous I just take Couscous with some salt, serve with a hamburger and then some peas or something. That's quite different.
There is no semolina? Interesting. This is an original recipe.
But it might be just half of a couscous then.
The only time I've ever heard of semolina is semolina porridge. Not sure about anything else regarding it.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 08, 2020, 04:06 PM
The only time I've ever heard of semolina is semolina porridge. Not sure about anything else regarding it.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous.
The word semolina can also refer to sweet dessert made from semolina and milk indeed.

What is couscous?
Semolina is a coarse pale-yellow flour milled from hard durum wheat. Couscous is made by mixing semolina with a small amount of water to form small granules. Note that the couscous is a maghrebi dish. For the meat, a real couscous uses beef meat (and not pork meat).
Maybe some users of the forum who know how to make a couscous, and I was thinking of aa1234779, panzer24... can talk about this recipe too.

Semolina
(https://i.ibb.co/HBf7m4J/semolina.jpg)

couscous with beef and vegetables mixture
(https://i.ibb.co/7z2H2db/couscous-1-1.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 13, 2020, 03:22 PM
Tonight, another recipe is available on the forum.

I assume some users, like humbert or shadow.97, already know this recipe.
I'm waiting for your feedback.
Note that this Beaujolais wine called "Moulin à vent" is a real disappointment.

(https://i.ibb.co/YjL1VYt/raclette.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on March 15, 2020, 09:35 PM
I assume some users, like humbert or shadow.97, already know this recipe.
I'm waiting for your feedback.

I believe that spending hours cooking a meal is not practical. Today you can find all kinds of frozen stuff you can prepare very quickly in the microwave. You can also make a sandwich with pre-cooked meat and cheese, or eat cans of tuna with crackers or anything else. I'm omnivorous. The only things I won't eat are coconuts, pecans, almonds and raisins. I'll also drink any beer or wine as long as it's not bitter.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on April 23, 2020, 05:13 PM
Tonight, I am going to present a new recipe.
What you see is a fondue of cheese with coppa, a traditional Italian pork cold cut and some potatoes. I poured the melted cheese directly, as you can see.

(https://i.ibb.co/2hVfCTt/20200423-fondue.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on April 25, 2020, 09:11 PM
Tonight, I am going to present a new recipe.
First and foremost, Im going to let humbert and aa1234779 analyze the photo below.

I have no idea what that dish is. I do know it's quite a bit, I couldn't eat it all in one sitting.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 21, 2020, 01:49 PM
Tonight, I'm going to present a new dish.

After the answer of shadow.97, you are going to discover the dish and the wine on the photo.
In the plate, this is a slice of pizza cooked in wood-fired oven.

You can also spot a little slice of cheese, called Roucoulon. Roucoulon is a brie-type cheese produced in the Franche-Comté region of France.Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

With this, you have probably noticed the bottle of Saint-Joseph. This is a French wine which comes from the northern Rhône wine region of France. Though the appellation covers the largest amount of land, it is second in actual size under vine to Crozes-Hermitage, an appellation with which it shares much regarding style and prestige.



(https://i.ibb.co/y6HqWzP/IMG-20200521-202439.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on May 22, 2020, 08:42 AM
Tonight, I'm going to present a new dish.
First and foremost, I'm going to let the users of the forum analyze the photo below.


(https://i.ibb.co/y6HqWzP/IMG-20200521-202439.jpg)
Calzone pizza with italian thin baked bottom instead of folded?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 22, 2020, 03:07 PM
Well, it is not a calzone pizza, it is a mere pizza. But I really like this kind of answer. There is no doubt shadow.97 is one of the most insightful users of the forum. Maybe you could become one of the top moderators you know. And yet I'm a bit jealous because you always have the best hardware.

I have eaten a calzone pizza just once. It was at the restaurant "jet d'eau" in Saint Etienne, with some friends, on 23 November 2018. I didn't know it yet, because my stepmother called me only a few days later, but that day my father went into the hospital in Valence. And less than a month later he died. I must say that I didn't really like that calzone pizza at the jet d'eau. But then, I, Sebastien and Pierre-Adrien, we played a game of bowling, rue Jules Janin, in Saint Etienne, and I won easily.

 

Note: If you can, test the new repack of Deliver us the moon and tell me if it works for you. I made this repack but I don't play games for the moment.


Note that a new version of windows 10 could be available on the forum soon.


https://www.youtube.com/watch?v=mSW_lKGf9us
https://www.youtube.com/watch?v=E6APSewgCBs
(https://i.ibb.co/LnDSFkp/babouin3.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 24, 2020, 05:49 AM
Note that I added comments in this message: https://www.nomaher.com/forum/index.php?topic=3197.msg35480#msg35480
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on May 24, 2020, 05:52 PM
Well, it is not a calzone pizza, it is a mere pizza. But I really like this kind of answer. There is no doubt shadow.97 is one of the most insightful users of the forum. Maybe you could become one of the top moderators you know. And yet I'm a bit jealous because you always have the best hardware.

I have eaten a calzone pizza just once. It was at the restaurant "jet d'eau" in Saint Etienne, with some friends, on 23 November 2018. I didn't know it yet, because my stepmother called me only a few days later, but that day my father went into the hospital in Valence. And less than a month later he died. I must say that I didn't really like that calzone pizza at the jet d'eau. But then, I, Sebastien and Pierre-Adrien, we played a game of bowling, rue Jules Janin, in Saint Etienne, and I won easily.

 

Note: If you can, test the new repack of Deliver us the moon and tell me if it works for you. I made this repack but I don't play games for the moment.


Note that a new version of windows 10 could be available on the forum soon.


https://www.youtube.com/watch?v=mSW_lKGf9us
https://www.youtube.com/watch?v=E6APSewgCBs
(https://i.ibb.co/LnDSFkp/babouin3.jpg)

Having the best hardware isn't always the best thing. Because it means you spend money when you have no real need. It's like a small addiction, you always find reasons to upgrade. Even if there actually is no reason. I've been resisting the urge of getting a 3900x. Just for the fact that i drop below 100fps in some games.. Ya know, "problems".
And if I get that, i'll end up getting a better cooler, because I'll feel like it gets too loud. And when I'm at it I'll get more fans. It's a bad cycle.


I'm personally jealous over your food.

I ordered a Kebab pizza yesterday and was very disappointed.
It had areas where there were nothing at all, just bare bread. I miss the ones back home, just for the fact that there was plenty of things so that it was falling all over the place just because of the sheer amount of topping.


Here's probably my favorite 'every-day-dish'.
Salmon, rice, bearnaise sauce(although not thick enough) and peas.
The peas are hiding beneath everything.

Regarding games; I don't play all that much anymore. RSI, repetetive stress injury has started creeping up on me in both hands so I usually just end up playing with friends and VR games nowdays, because otherwise I end up with pain if I play too much alone. And most of the time that i spend with friends are through games and that time is very valuable.


(https://i.imgur.com/w9gZKcz.jpg)



Regarding moderatorship; I'd probably do it. But I'll likely not be active enough for it. I come and go a lot. And sadly; I don't do much tech related anymore. I've came to a point where the amount of effort it takes to find things to learn is very hard. And therefor I just end up not trying to learn much more. And it's a slight problem. Especially because I really want to learn things about databases, coding and low-level OS things.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 10, 2020, 01:55 PM
Maybe some of you have been able to identify the type of meat in the previous message. If you were thinking they were pork sausages, you were right indeed.
Pork sausages with rice, beans and a good wine is a pretty good recipe. However, I must tell you that it is not my favorite meat. I'm currently eating a gratin dauphinois (some potatoes) with a Roast lamb studded with rosemary & garlic. Of course, I opened an excellent bottle of red wine, a Crozes-Hermitage.
Roast lamb, breast of duck and of course the foie gras are my favorite meats.
(https://i.ibb.co/FVJQgYt/gigot.jpg)



https://www.youtube.com/watch?v=0DiCeoOoMCQ
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on June 10, 2020, 02:39 PM
Maybe some of you have been able to identify the type of meat in the previous message. If you were thinking they were pork sausages, you were right indeed.
Pork sausages with rice, beans and a good wine is a pretty good recipe. However, I must tell you that it is not my favorite meat. I'm currently eating a gratin dauphinois (some potatoes) with a Roast lamb studded with rosemary & garlic. Of course, I opened an excellent bottle of red wine, a Crozes-Hermitage.
Roast lamb, breast of duck and of course the foie gras are my favorite meats.
(https://i.ibb.co/FVJQgYt/gigot.jpg)



https://www.youtube.com/watch?v=0DiCeoOoMCQ

Where do you stand with the Foie gras controversy? Meaning, shoving a pipe into the goose and pumping the stomach full of food?

Lamb is my favorite meat, especially boiled with dill sauce and potatoes.

I'd love your food there.
Was that a picture from the internet, or have you gotten a fancy date and a new table?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 10, 2020, 02:47 PM
Where do you stand with the Foie gras controversy? Meaning, shoving a pipe into the goose and pumping the stomach full of food?
Well, I'm not eating foie gras very often, but when I do, I'm not thinking about the pipe. Instead, I'd rather think that the goose was well-treated.

Lamb is my favorite meat, especially boiled with dill sauce and potatoes.
I'd love your food there.

I think we like the same recipes, even though I think I might be more uncompromising concerning the quality of the wine.


Was that a picture from the internet, or have you gotten a fancy date and a new
table?

It is indeed a picture from the internet, I was too lazy tonight to take a photo.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 12, 2020, 01:06 PM
Tonight, I'm going to present another recipe.
Look at the photo below. I guess that humbert and shadow.97 know the name of this dish.
You can also pay attention to the bottle of red wine and seek its origin.

(https://i.ibb.co/3k91w5Y/20200612-195429.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on June 12, 2020, 05:18 PM
Tonight, I'm going to present another recipe.
Look at the photo below. I guess that humbert and shadow.97 know the name of this dish.
You can also pay attention to the bottle of red wine and seek its origin.

(https://i.ibb.co/3k91w5Y/20200612-195429.jpg)
That is 100% a combination I could never in my life expect.

Chicken(?) and clams on the same plate??

I've never had those clam-things. Are they even called that?

The only time I put one on my plate was during christmas, when my uncle had brought them to the christmas buffé.
I tried to get one in myself for the longest time, but the longer i waited the more disturbed i got by its appearance.

I've heard that its really delicious, but sadly I don't think i'll eat it in the next 5 years atleast.

Also, are those Crayfish?
I do like shrimps quite a bit, but I often find them overpowering in dishes.

Anyway!
I'd love to try that dish, no clue what it is, but if this was on a buffé I'd likely just take a crayfish or two, and then just lots of rice and peas.



The last days I had batch (home)made pasta sallad containing the following:
Creme freich, mozarella, fresh pasta, red onion, garlic, olives, sundried tomato, tuna in brine and baby leaf mix.
It lasted 4 days for both breakfast and last night food. At noon I had bread with cheese mostly.
Normally I'd just have it for dinner, but due to not understanding just how much food I made, I felt like I had to eat it all somewhat rapidly as it would get spoiled otherwise.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 13, 2020, 05:33 AM
To put it bluntly, I'm a bit puzzled by the answer of shadow.97, because I assumed he would know this recipe.
Maybe some of you recognized this dish originating in southern Europe: nowadays the paella is known as the national dish of Spain.
What you see here is not a mere paella: I ordered it from the deli and it was a delicious paella.
Hopefully, you have recognized some ingredients in the paella: curried rice, a piece of chicken, some mussels (those are not clams), shrimps and gambas...
If you are Muslim, chances are you don't eat paellas very often, since a paella traditionally contains slices of chorizo (ie pork meat coming from Spain).
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 14, 2020, 09:50 PM
To put it bluntly, I'm a bit puzzled by the answer of humbert, because I assumed he would know this recipe.

I eat pretty much the same thing every day. Cereal for breakfast, tuna & crackers for lunch, rice and frozen meals for dinner. I don't have the time nor the patience to cook a meal, plus it's just not practical.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 17, 2020, 01:15 PM
I eat pretty much the same thing every day. Cereal for breakfast, tuna & crackers for lunch, rice and frozen meals for dinner. I don't have the time nor the patience to cook a meal, plus it's just not practical.
I didn't expect you to cook a paella every week, but I was pretty sure you would know the word "paella". Or maybe the photo I took didn't look like a paella. Those who have been to Spain know that the sentences need to survive other there are "Quiero comer una paella" and "Quiero una jarra de agua fría y rebanadas de naranja".
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 17, 2020, 01:20 PM
Look at the photo below.
At first glance, you can see a lot of potatoes, and the scholars of the forum are going to think that it is certainly a "gratin dauphinois".
But if you peer at the baking dish, you are going to notice some little "lardons" and some cheese rinds.
As you have guessed, this is not a gratin dauphinois, but a tartiflette. The cheese rinds are the remains of the molten cheese, in this case a whole Reblochon, in the oven.

(https://i.ibb.co/GVY4njw/20200614-133851.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 29, 2020, 06:24 AM
Today, I'm gonna present another recipe.
Lately, I realized that most of my recipes were containing either pork or beef meet.
But for the Muslims and the indians, those recipes are not always useful.
Let's imagine that we can get the palace we want in Miami: Many users of the forum, like I, humbert, Maher, Christopher, Vasudev, aa1234779, shadow.97, topdog are gathering at home for a feast and looking for the perfect barbecue. Let's forget the pork sausages and the beef ribs, we need to find something that everyone can eat, in accordance with religion. We have seen that humbert is not big on seafood, we really have to find seared cut of tender meat.
You can see this meat below. I'll reveal later what kind of meat that is (it has never been presented on the forum yet).

(https://i.ibb.co/RhFdpcD/IMG-20200629-124330.jpg)

(https://i.ibb.co/GHrf5PG/IMG-20200629-124645.jpg)


As you might have guessed, the meat in the photo is horse meat. I'm pretty sure that Maher, Vasudev and aa1234779 would enjoy eating such meat. It reminded me of duck meat, and it was a perfect match for a tannic red wine.

(https://i.ibb.co/6wZjNyH/horse.jpg)


https://www.youtube.com/watch?v=FK8--sO6zKA
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on July 07, 2020, 09:58 PM
Let's imagine that we can get the palace we want in Miami: Many users of the forum, like I, humbert, Maher, Christopher, Vasudev, aa1234779, shadow.97, topdog are gathering at home for a feast and looking for the perfect barbecue.

Couldn't you have picked another place? Miami's a terrible place. It's crowded, people are rude, traffic is heavy, it's expensive, etc. Let me ask this: are you looking for a place with a warm beach or what? There are an infinity of better places.

I don't know of any place in Miami where you could put a barbeque, unless you own a house with a sufficiently large back yard.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 08, 2020, 04:44 PM
Couldn't you have picked another place? Miami's a terrible place. It's crowded, people are rude, traffic is heavy, it's expensive, etc. Let me ask this: are you looking for a place with a warm beach or what? There are an infinity of better places.

I don't know of any place in Miami where you could put a barbeque, unless you own a house with a sufficiently large back yard.
If you don't mind, I'm going to answer this question too, which is practically the same one. https://www.nomaher.com/forum/index.php?topic=2283.msg35622#msg35622
And if you don't mind I will delete my message and your message in the said topic.

Well, I think your answer is exceptional, because it could really depict any big town in general. For these reasons, I would not want to live in Paris any longer. I think I should have stayed in Saint Etienne to be honest, where rents are significantly lower. I'm currently in Sceaux (pronouce "Saw") and I have a balcony to put a barbecue. In big towns, it's difficult to find flats with big balconies. And when I go to Paris, I don't need any "hostal".
Maybe the photo of Place Vendôme reminded you of the Ritz. Unfortunately, their premises don't meet my standards and I won't go there. For example, there is no balcony overlooking Place Vendôme to cook some sausages. Finally, if you are not a king like these visitors, you will get a chilly reception: https://www.youtube.com/watch?v=0_pahP8QO5c
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on July 10, 2020, 10:15 PM
I'm not sure I understand what you mean. When you talk about deleting messages, do you mean transferring the content to another message or topic, of something else? If this is what you mean then I have no objection, it helps keep everything orderly.

I found Sceaux on Google maps. I guess anything beats living in a big city such as Paris, or any other. If things were OK for you in Saint Etienne, why did you leave? BTW, Google says it 12° over there. How nice! Here daytime temps approach 40° and a few degrees higher next week. I hate this heat! My electric bill is already over $200 and higher next month.

I'm thinking that in your Barbeque scenario, you mean a small open place where you can put and deploy the BBQ and all of us would be inside. I was imagining something different. I believe it would be a much larger outdoor place where you can easily put a barbeque and the rest of us would be chatting under trees, or [for example] maybe some of us could play football or another sport.



Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 11, 2020, 01:26 PM
I'm not sure I understand what you mean. When you talk about deleting messages, do you mean transferring the content to another message or topic, of something else? If this is what you mean then I have no objection, it helps keep everything orderly.
I have a tendancy to delete useless messages, and I remember usmangujjar and iih don't like this. But do you want this forum to be like Noteboreview forum? With hundreds of thousand of useless messages? I have an account over there and I know that Vasudev hangs out there, but I'm only posting messages here.

I found Sceaux on Google maps. I guess anything beats living in a big city such as Paris, or any other. If things were OK for you in Saint Etienne, why did you leave? BTW, Google says it 12° over there. How nice! Here daytime temps approach 40° and a few degrees higher next week. I hate this heat! My electric bill is already over $200 and higher next month.

I'm thinking that in your Barbeque scenario, you mean a small open place where you can put and deploy the BBQ and all of us would be inside. I was imagining something different. I believe it would be a much larger outdoor place where you can easily put a barbeque and the rest of us would be chatting under trees, or [for example] maybe some of us could play football or another sport.
I will answer these questions tomorrow.
Note that I will present another recipe with another excellent meat.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 30, 2020, 06:40 AM
Today, I'm going to present another kind of food.
Try to analyze the photo below. I'm sure that some users of the forum know what it is.

(https://i.ibb.co/9qVvCVY/20200902-233704.jpg)

Those are walnuts. It's likely that few users are eating walnuts, and instead of a mcdonald I advise you to add them to you menu because it's good for the health.

The nut is the fruit of the walnut tree, of rounded or ovoid shape, with a hard wrinkled shell of a reddish-brown colour. The edible part inside has a particular sweet taste.
They grow in a hard shell, that, when opened, reveals the walnut. This is then split in two, which is why you most commonly see them as flat segments. Walnuts are usually eaten raw or roasted.

It is used as an ingredient in many dishes, sauces and ice creams. Apart from being one of the most appreciated dry fruits thanks to its pleasant taste, it is also one of the richest in oil content, reason why they are used to obtain this substance.
Walnuts have many health benefits, since they contain important phytochemicals, as well as high amounts of polyunsaturated fats that offer potential benefits for both brain health and function. Omega-3 fatty acids play a part by helping reduce oxidative stress in the brain, but also by helping to improve brain signalling and neurogenesis, which is the creation of neurons.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 14, 2020, 12:18 PM
Tonight, I'm going to present another recipe. Look carefully at the photos below.
What you see is a gastronomic experience with a French speciality, most particularly the "viande limousine" (beef).
You can see some green beans, in their shallot sauce and an excellent Crozes-Hermitage too.
If you are wondering where the cow comes from, the name Limousine indicates its origin: Limousin is a former administrative region of southwest-central France. On 1 January 2016, it became part of the new administrative region of Nouvelle-Aquitaine. It comprised three departments: Corrèze, Creuse, and Haute-Vienne.


(https://i.ibb.co/kqRPZBz/20200912-214652.jpg)

(https://i.ibb.co/zsQhXSv/20200912-214931.jpg)

I'm going to tell Maher, aa1234779, usman shadow.97...how to obtain a good sirloin. The secret relies in mastering the cooking of the meat.
First and foremost, allow your steak to thaw to room temperature about an hour prior to cooking. Grilling it when it is cold prevents the heat from reaching the middle effectively.
Make sure that your pan or skillet is very hot before you begin as this helps to caramelise the meat while keeping the crust crisp.
Then, choose a cast iron skillet: as it can get really hot and retain the heat well – ideal for attaining the charred smoky exterior.
Maybe you prefer to keep seasoning to a minimum (just salt and pepper) so that the original flavour of the beef doesn’t get overpowered. Note that seasoning your steak with salt before cooking doesn’t draw out the moisture from it.
Sear evenly: The goal is to sear your steak until you get a caramelised brown crust. To do that, first make sure the pan and the fat are properly hot.
To get an even crust on both sides, turn it over every minute or so.

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 23, 2020, 02:38 PM
Tonight, I'm going to present another recipe.

Look at the photo below.
You can see some rice with turmeric, some spinach, and a nice claret. What about the meat? Maybe you have never such a big sausage and you must be wondering if it is a saucisson.
Actually, This is not a saucisson but half a Morteau sausage, a traditional smoked sausage from the Franche-Comté region. It takes its name from the city of Morteau in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés".
(https://i.ibb.co/2gXDGSZ/20200923-194759.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on October 12, 2020, 06:28 AM
Tonight, I'm going to present another recipe.

Look at the photo below.
You can see some rice with turmeric, some spinach, and a nice claret. What about the meat? Maybe you have never such a big sausage and you must be wondering if it is a saucisson.
Actually, This is not a saucisson but half a Morteau sausage, a traditional smoked sausage from the Franche-Comté region. It takes its name from the city of Morteau in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés".
(https://i.ibb.co/2gXDGSZ/20200923-194759.jpg)

This looks very good, I love spinach. But would probably skip the sausage.
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on October 12, 2020, 06:29 AM
First and foremost, allow your steak to thaw to room temperature about an hour prior to cooking. Grilling it when it is cold prevents the heat from reaching the middle effectively.

I recommend you all to do this when you boil eggs as well. Or 10~15min in luke warm water.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on October 12, 2020, 09:38 PM
I recommend you all to do this when you boil eggs as well. Or 10~15min in luke warm water.

I'm curious. You live alone in a rented apartment in Dublin, right? If so, do you cook your own food or just buy stuff you can quickly microwave -- or both?
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on October 13, 2020, 08:03 PM
I recommend you all to do this when you boil eggs as well. Or 10~15min in luke warm water.

I'm curious. You live alone in a rented apartment in Dublin, right? If so, do you cook your own food or just buy stuff you can quickly microwave -- or both?

I live in a shared house.
It is wayy too expensive for an own appartment in Dublin.
Acceptable 1 room'ers start at €1400.
I pay 650 for 1 room in a shared house of 3 people. The other two are a married couple.  This place has a much higher standard than what you'd get for a 1 bedroom €1400 place.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on October 14, 2020, 09:58 PM
I live in a shared house.
It is wayy too expensive for an own appartment in Dublin.
Acceptable 1 room'ers start at €1400.

Unbelievable! Here you could rent a whole house for that price. There must not be many apartments available for rent. If there were then market economics would stablize the price.

I pay 650 for 1 room in a shared house of 3 people. The other two are a married couple.  This place has a much higher standard than what you'd get for a 1 bedroom €1400 place.

Do they provide a WiFi internet connection as part of the deal, or do you have to buy that separately?

What about meals? Does everyone use the kitchen separately to prepare food?

And (pardon the question but I'm curious), if you found a sexy babe and wanted to do the deed, could you do it there or would you have to either use her place or rent out a motel room? The question is mostly because, as far as I know, Ireland is a brutally Catholic country where this frowned upon. True?

The married couple - are they Irish?
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on October 16, 2020, 11:14 PM
The married couple - are they Irish?
Yes

Ireland is a brutally Catholic country where this frowned upon. True?
I havn't seen a single hint of religion in this house

What about meals? Does everyone use the kitchen separately to prepare food?
kind of, sometimes we share spaces. I usually dont need much space in the kitchen. The lady in the house cooks for her husband, the only time that is really hard to cook is sunday. Because they do big sunday roasts that cover the entire stove top.
I usually just make some rice or boil a few eggs or something.
We also don't have the same food-pattern, they eat later than I do.

And (pardon the question but I'm curious), if you found a sexy babe and wanted to do the deed, could you do it there or would you have to either use her place or rent out a motel room? The question is mostly because, as far as I know, Ireland is a brutally Catholic country where this frowned upon. True?
We could probably do the deed in my room, but I'd likely move in with someone before I had sex with someone. Unless it's at their place. I don't feel like hosting One nighters.
Irish people are in my experience not very attractive in the way they act, dress, talk, or look.
About Ireland being brutally catholic. It is true, but at the same time, they're still civilized about it in general. The amount of religious people here decreased drastically after all the sex scandals surrounding the church. Here, have a wikipedia article about it :P https://en.wikipedia.org/wiki/Catholic_Church_sexual_abuse_cases_in_Ireland

Do they provide a WiFi internet connection as part of the deal, or do you have to buy that separately?
They provide a port on the router, and wifi password. I wish I could have my own, that way I could have faster speeds. I've been pestering them about increasing the speed from 80/20. They download a whole lot of stuff, so they eat up all the speed and make the net unusable some evenings.
I ended up buying a new simcard for my phone, so i could share that while they hog the network.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on October 17, 2020, 09:15 PM
We could probably do the deed in my room, but I'd likely move in with someone before I had sex with someone. Unless it's at their place. I don't feel like hosting One nighters.

Thanks for the reply. My question was so much about your personal preferences. It was about whether or not you (or anyone) would be allowed to bring someone into your room. I'm thinking when you rented the place, they might have warned you not to do that. Apparently not.

Irish people are in my experience not very attractive in the way they act, dress, talk, or look.
About Ireland being brutally catholic. It is true, but at the same time, they're still civilized about it in general. The amount of religious people here decreased drastically after all the sex scandals surrounding the church. Here, have a wikipedia article about it :P https://en.wikipedia.org/wiki/Catholic_Church_sexual_abuse_cases_in_Ireland

Thanks for the article. Quite a bit of the information I had was outdated - the church no longer has the stranglehold it used to have. And, as you imply, if there is mutual respect then nothing else matters.

Curious about something else. Language. Do they speak mostly Gaelic or English? Have you had a language problem assuming you don't speak Gaelic?

They provide a port on the router, and wifi password. I wish I could have my own, that way I could have faster speeds. I've been pestering them about increasing the speed from 80/20. They download a whole lot of stuff, so they eat up all the speed and make the net unusable some evenings.I ended up buying a new simcard for my phone, so i could share that while they hog the network.

There's something I don't understand. First, when you say 80/20 I'm assuming you mean 80Mbps down and 20Mbps up. The Netflix app on my Samsung TV can tell you the bitrate. 4K/HDR (2160p) does about 15Mbps, regular HD (1080p) is about 5.5Mbps. According to this, if all 3 tenants were streaming 4K at the same time, you're talking slightly over half the bandwidth they provide, all else being equal. Could it be they're using an old router that doesn't even support Wifi5 (802.11ac)? I'm missing something here.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on October 22, 2020, 03:46 PM
Tonight, I'm going to present a new recipe on the forum.
Look at the photos below.

(https://i.ibb.co/6B0NkdM/20201022-215308.jpg)

(https://i.ibb.co/N6y4TJc/20201022-220309.jpg)

Maybe you are looking at the photos right now. I imagine shadow.97 and aa1234779 peering down at this dish and trying to identify every ingredient.
What kind of meat it is? Is it a French saucisson or a white boudin?
What about the vegetables? No doubt you won't find that at mcdonald's.
Actually, this a sausage of Toulouse, made of pure pork. As for the peas, those are lentils, an edible legume.
As for the wine, it comes from Spain. Sangre de Toro means the "blood of the bull". This name is inspired by Bacchus, the Roman god of wine, known in ancient times as "Son of the bull". This is a wine that enjoys international recognition made from local varieties. It is perfect with stews, game, meat paellas and traditional mountain cuisine.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on October 30, 2020, 12:13 PM
Tonight, I'm presenting another recipe.
Look at the photo below. I guess you must be trying to identify the various ingredients of this dish.

(https://i.ibb.co/mSjhKj2/20201029-203833.jpg)

It's pretty easy to identify the green vegetables. Those are spinach.

What about the black sausage? In all likelihood, some of you have never seen such a sausage.
In the United States, it's very rare to find this kind of sausage in supermarkets. In the Arabian peninsula, it's practically non-existent for some reasons. But you can find this sausage in the form of big pudding in Sweden. Swedes are rather greedy indeed.
In France, this sausage is called "boudin" and you can translate this as "blood sausage". This sausage is made from pork blood indeed. I imagine that some of you find this disgusting.
At least, the "black boudin" is pretty cheap, and it's precooked, so you don't need hours of preparation.

Maybe you have noticed the little fruit too, called kiwi.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on October 31, 2020, 08:30 PM
Do you cook all this food yourself? Does it take long to do that?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 01, 2020, 09:46 AM
Do you cook all this food yourself? Does it take long to do that?
No I didn't. As far as the boudin is concerned, I enjoyed it after 3-4 minutes of warming-up in a frying-pan...
But you are right if you think: During this complicated period you may learn how to cook again (As the French government took the extraordinary step of another partial lockdown, it's important to eat good things).
Usually, people think of having pasta, rice and wheat but they are not varied ingredients. For that I recommend buying canned vegetables such as green beans, peas and carrots.
In winter, Soups are a necessary supply of vegetables too. I don't know if humbert, Maher and shadow.97 like tasty vegetable soups. But if you are like jackouille in the movie les visiteurs, there is no doubt about it.
"The good souplette" scene is available here at 43.10 : https://ok.ru/video/1645417925272
(https://i.ibb.co/8P5c3vd/soup.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 02, 2020, 01:20 PM
Tonight, I'm going to present another recipe.
Maybe you are wondering what kind of dish you can get for 1€?
I know that humbert has been to the number 140 of the champs Elysées. At the mcdonald's, you need at least 2€ for the burger and 1.90€ for the small fries (see below)
At the number 99 of the Champs Elysées, on the other side of the avenue, it's even more expensive at the Fouquet's, a famous restaurant.
(https://i.ibb.co/Qk7bYwQ/mcdo-paris.jpg)

Here is what you can find for 1€: some small carrots (the word is practically the same in French: carotte), some noodles, and a glass of soda (the latter is not essential).
I hope it will give you some recipe ideas.
(https://i.ibb.co/NsMVWr7/20201101-131409.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on November 03, 2020, 10:20 PM
I know that humbert has been to the number 140 of the champs Elysées. At the mcdonald's, you need at least 2€ for the burger and 1.90€ for the small fries (see below)

I'm not really a fan of fast food. I only ate there because we were hungry and were looking for a quick meal. In all honestly I think that was the last time I ate something at McDonalds. I wouldn't even know where to begin to compare prices for for the items you mentioned. Maybe it's higher or lower in different markets.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 03, 2020, 11:16 PM
I know that humbert has been to the number 140 of the champs Elysées. At the mcdonald's, you need at least 2€ for the burger and 1.90€ for the small fries (see below)

I'm not really a fan of fast food. I only ate there because we were hungry and were looking for a quick meal. In all honestly I think that was the last time I ate something at McDonalds. I wouldn't even know where to begin to compare prices for for the items you mentioned. Maybe it's higher or lower in different markets.
If you needed a quick and cheap place to eat, I think that the mcdonald's of the champs Elysées was the right place to go, indeed. And their products are not that bad.
I found the chart above in a newspaper. It shows that prices vary according to the location of the restaurant. It's outdated: I've been at the mcdo of the champs Elysées this summer, and the tiny burger cost 2€.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 06, 2020, 08:04 AM
Do you cook all this food yourself? Does it take long to do that?
humbert asked us a few days ago if I was preparing all this food myself. I'm answering this question a second time.
As far as the boudin is concerned, of course I'm not breeding pigs in the Hauts-de-Seine, (and I never killed a pig). I just had to warm it up.
Tonight, I will present a new recipe and I will show you the different steps, because it's healthier to eat fresh and healthy food.

I remember I watched a documentary a few years ago and they showed that in some areas of the US the people are obese because they are eating only ultra processed products like crisps. Some of them didn't know what a tomato is. But you can find these problems in many countries. Saudi Arabia for instance has become increasingly westernized over the past few decades. It now has one of the highest prevalence rates of overweight and obesity, even in children. Competing cultures is partly to blame, as the combination of persisting traditional Saudi cultural practices, modern cultural changes, and economic prosperity has created an obesogenic environment that promotes unhealthy eating, sedentary lifestyles, and weight gain.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on November 06, 2020, 08:59 PM
humbert asked us a few days ago if I was preparing all this food myself. I'm answering this question a second time.

I still don't know what the answer is. Do you buy food at the market and cook it yourself, or do you buy pre-cooked food and warm it up in the microwave, as I mostly do?

If you needed a quick and cheap place to eat, I think that the mcdonald's of the champs Elysées was the right place to go, indeed. And their products are not that bad.

Unless I'm mistaken McDonald's food is the same regardless of where the restaurant is located. There are probably some small differences in the food served based on the country's preference. In any event, when you're hungry I guess just about anything will do.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 17, 2020, 02:48 PM
Tonight, I'm going to present another recipe on the forum.
Look at the photo below and try to identify the main ingredients.
shadow.97, humbert and aa1234779 must be bewildered: what is this blackish beverage?


(https://i.ibb.co/G2S26s1/20201117-205933.jpg)

Well, I'm sure you have identified the vegetables: peas and carrots (petits pois et carottes in French). As for the meat, this is a pork sausage. It's not a Morteau sausage, which would be bigger. This one is called "sausage of Toulouse".

As for the Beverage, you must be thinking that it looks like a famous black soda. Unfortunately, its sweet flavor would ruin the taste of the sausage. What if it was the blackest wine you can find. I guess some users of the forum already know this wine, which is called Cahors.

Cahors red wines are reputedly the darkest in the world; they are also some of the strongest and richest and will keep for years. Cahors has a fascinating but somewhat turbulent history; the vineyards were amongst the first planted in France by the Roman Emperors, more than two thousand years ago and they were an immediate hit. However as the Empire grew it became abundantly clear that production of wheat would need to be stepped up in order to feed the growing masses. France was to be the breadbasket of the Roman Empire and the vines, splendid though they were, would have to go. In the third century one of the more discerning Emperors, Probus, decided that enough was enough and the time had come to reinstate the delicious red wine. He is still a much-celebrated figure in winemaking circles today and one of the distinguished Chateaux of the region has a rather splendid red wine named Prince Probus in his honour.
The great renaissance of Cahors red wine had begun and it was to become one of the most sought after French wines. The Russian Tsars loved it. Peter the Great insisted that the tannic content cured his ulcer and helped his delicate stomach… The Roman Emperors also renewed their interest and even the clergy became alerted to the possibility of a quick, stiff tipple in the communion cup.
Cahors wines are not only the darkest; they are also one of the strongest red wines available. Pope John XXII, a Cahors man, born and bred did much to promote this revival in the fourteenth century and the nearby port of Bordeaux began to take an equally healthy interest.
The Quercy region of France is a land of extreme weather conditions. Summers are very hot and dry, winters are cold and dry, and they can be very cold indeed. In 1956 Mother Nature decided to remind us of this salient fact. The big freeze in February of that fateful year was so bad and so long that once again the vines were virtually wiped out. The only known vineyards to survive are at Clos de Gamot near Prayssac.
The staunch peasants of the region once more set about replanting their vineyards. They used the strong tannic Auxerrois grape as the backbone of their wine, sometimes mixed with a little Merlot or Tannat for more fruity modern tastes. They liked their red wines strong and dark, and they weren’t in the least bothered about unnecessary fripperies like bouquet and fruity flavour.
The French government thought otherwise and in 1971 decided to recognize this black jewel in their non-existent crown by awarding the region AOC status, since then there has been no looking back. There are still only 4,000 hectares laid to vine in the area permitted by AOC standards, which makes Cahors a comparatively rare French wine and is probably why it’s so difficult to find in British shops. The quality however is without doubt the very highest. It still graces the finest restaurant tables and dining rooms in the world.

The harvest in Parnac.
(https://i.ibb.co/XFCPN05/The-vineyards-in-Parnac-st-sernin.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: aa1234779 on November 18, 2020, 08:23 PM
I peeked in yesterday and guessed it would be wine, but did not know that it's the darkest in color. Must be bitter too.
Allah knows best.  :)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 18, 2020, 09:02 PM
I peeked in yesterday and guessed it would be wine, but did not know that it's the darkest in color. Must be bitter too.
Allah knows best.  :)
Well it's 4 am here and I don't sleep, so here is my answer.
The Cahors wine is slightly darker than other wines indeed but we don't see it very clearly on a photo. But Cahors wines are not bitter.
Should there by any bitterness in this wine, it would have ruined the taste of the dish. Can you imagine eating a sausage of Toulouse with a piquette (a mediocre wine)? No you don't (In colloquial language, the French word piquette is derived from the verb "piquer" which means "to sting").

If you are a true wine connoisseur, you certainly prefer Bordeaux wines, they are better known abroad, and it's not easy to pronounce Cahors (maybe you don't know that it is a town).
Those wines are pretty cheap, but for that price they are pretty good.
Here you can find an article about Cahors wines (in French): https://avis-vin.lefigaro.fr/magazine-vin/o120843-cahors-le-vin-noir-n-a-plus-a-rougir
If you want to know the price of this wine, the 75cl bottle of this Cahors wine cost 4 or 5€ I think. Of course I prefer to drink some full-bodied Cotes-du-Rhône like a bottle of Crozes-Hermitage (between 12€ and 20€ per bottle), or a bottle of Chateauneuf-du-Pape (at least 15-20€ per bottle).
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on November 25, 2020, 03:48 AM
Today, I'm going to present the different steps to prepare a gratin dauphinois.
If humbert, Vasudev, usman or shadow.97 want to impress their guests, the gratin dauphinois is unquestionably a dish that will meet the expectations of the finest connoisseurs.

First and foremost you need some fresh potatoes. For 50 cents of euros, here are some magnificent potatoes.
You can also see some pink radishes. They are are generally eaten as is, with a bit of salt or butter. Served as a starter, they are an ideal appetite suppressant and help limit calories in a meal.
(https://i.ibb.co/3k2skmB/20201121-191450.jpg)

You need to peel and slice the potatoes. Place them in a baking pan and add some crème fraîche.
(https://i.ibb.co/Z6PXnx1/20201121-201842.jpg)


Then bake the potatoes for 30 minutes at 230 degrees. The gratin dauphinois is ready.
(https://i.ibb.co/sgjq2Kt/20201121-205507.jpg)

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on December 05, 2020, 12:31 AM
Today, I'm going to present another recipe.

First and foremost, I'm going to answer humbert who wanted to know if I was "buying food at the market and cooking it, or  buying pre-cooked food and warming it up in the microwave, as he mostly does".
Sometimes I use canned food. For example you can find ready to eat gratins dauphinois, with some peeled ans sliced potatoes. But they are not as good as a home-cooked meal. That's why I prefer to cook.
What's more, many canned foods contain high amounts of sodium to mask any change in taste that comes with age and the heating process, and it's unhealthy.

Look at the photos below.
You can see fresh radishes, 2 potatoes and a black boudin. The potatoes and the boudin were cooked in the oven. The potatoes seem but the boudin exploded during cooking.

(https://i.ibb.co/2PnQshv/20201204-200923.jpg)

(https://i.ibb.co/k5WkjcV/20201204-211427.jpg)

(https://i.ibb.co/8nycQMQ/20201204-211811.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on December 06, 2020, 08:06 PM
Today, I'm going to present another recipe.

First and foremost, I'm going to answer humbert who wanted to know if I was "buying food at the market and cooking it, or  buying pre-cooked food and warming it up in the microwave, as he mostly does".
Sometimes I use canned food. For example you can find ready to eat gratins dauphinois, with some peeled ans sliced potatoes. But they are not as good as a home-cooked meal. That's why I prefer to cook.
What's more, many canned foods contain high amounts of sodium to mask any change in taste that comes with age and the heating process, and it's unhealthy.

Look at the photos below.
You can see fresh radishes, 2 potatoes and a black boudin. The potatoes and the boudin were cooked in the oven. The potatoes seem but the boudin exploded during cooking.

(https://i.ibb.co/2PnQshv/20201204-200923.jpg)

(https://i.ibb.co/k5WkjcV/20201204-211427.jpg)

(https://i.ibb.co/8nycQMQ/20201204-211811.jpg)

That looks a lot like the blood sausages they have here. Not even sure what they call them. Looks like something tasty though.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on December 07, 2020, 12:44 AM
Today, I'm going to talk about breakfast.
Starting with a balanced breakfast every morning is very important indeed.
Look at the photo below.
You can see a croissant, a cup of coffee and a kiwi.

(https://i.ibb.co/D75X58m/20201207-073849.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on December 10, 2020, 01:45 PM
That looks a lot like the blood sausages they have here. Not even sure what they call them. Looks like something tasty though.
It's a blood sausage indeed. Since you said you would "skip" the Morteau sausage, and now you are using the expression "they have here", I guess you would skip the black boudin too.
Whether you are a vegan or a man of faith, maybe you are right, today we are collectively eating too much meat.

A study showed that a staggering 60 percent of all mammals on the planet are livestock.
The data shows that in addition to 60 percent of mammals being livestock (mainly cattle and pigs) 36 percent are human, and just four percent are wild animals. When it comes to birds, 70 percent are farmed poultry, with just 30 percent being wild.

https://www.youtube.com/watch?v=BBjl4n_WYos
(https://i.ibb.co/RSD8MYN/rooster.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on December 15, 2020, 01:31 PM
That looks a lot like the blood sausages they have here. Not even sure what they call them. Looks like something tasty though.
It's a blood sausage indeed. Since you said you would "skip" the Morteau sausage, and now you are using the expression "they have here", I guess you would skip the black boudin too.
Whether you are a vegan or a man of faith, maybe you are right, today we are collectively eating too much meat.

A study showed that a staggering 60 percent of all mammals on the planet are livestock.
The data shows that in addition to 60 percent of mammals being livestock (mainly cattle and pigs) 36 percent are human, and just four percent are wild animals. When it comes to birds, 70 percent are farmed poultry, with just 30 percent being wild.

https://www.youtube.com/watch?v=BBjl4n_WYos
(https://i.ibb.co/RSD8MYN/rooster.jpg)


(https://i.ibb.co/WtrbS9N/blood.jpg)

This is the blood-pudding I'm used to back home in sweden. Fried, often served with something that is like hashbrowns. You almost always have Lingonberry, at home we also used to have bacon strips, but I was never a big fan of the bacon.

The picture of the plate looks almost identical to what I would have on my plate in school.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on December 16, 2020, 04:13 PM
This is the blood-pudding I'm used to back home in sweden. Fried, often served with something that is like hashbrowns. You almost always have Lingonberry, at home we also used to have bacon strips, but I was never a big fan of the bacon.
The picture of the plate looks almost identical to what I would have on my plate in school.
Well, I read that this blood-pudding is an institution in which Swedes take great pride indeed.
To put it bluntly, the boudin is not very popular in France. You will not find this in a school either. The Steak frites is more common. Unquestionably, any steak frites worth having demands a proper béarnaise sauce.
I'm sure that humbert and aa1234779 were happy to discover the black boudin anyway.

And tonight, I'm going to show you another cheese.
Look at the photo below. This cheese is called Pont l’Eveque and it comes from Normandy.
This smelly delicacy is one of the oldest known types of cheese, dating back to the 13th century. And it smells like it’s that old too. This is the kind of cheese you need to keep wrapped-up in the fridge unless you want everything else smelling like it.
I'm thinking about Vasudev, usman or humbert, and I'm not sure they would taste this one, which is particularly ripe, without the help of the red wine.
Here, the putrefaction process has begun and the cheese takes on the “rotten potato” smell.

(https://i.ibb.co/prxVB1f/20201215-191915.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on December 19, 2020, 01:34 PM
Tonight, I'm going to show you another recipe.
Look at the photo below.
I guess aa1234779, Maher and shadow.97 have already identified this dish.

(https://i.ibb.co/b2hBxVK/20201208-122544.jpg)

On the left you can see the semolina, and on the right the various ingredients needed for the couscous.
Though we think of it and cook it as a grain, the semolina flour is actually a type of pasta.
This may be the signature dish of North Africa, but steaming plates of the stew-topped semolina are also served up in West Africa and around the Mediterranean.
Since 1998 the Italian island of Sicily has been the unlikely host of the couscous-making world championship known as couscous fest, which bills itself as a “festival of cultural integration.”
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 03, 2021, 03:33 AM
Look at the photo below.
You can see a healthy breakfast, with a loaf of bread and a cup of coffee.
It can give you ideas for you own breakfast.


(https://i.ibb.co/Q6JrGLz/20210103-100209.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 05, 2021, 07:49 AM
Here, I'm showing another piece of cheese.
Look at the photo below. What you see is certainly the favorite cheese of humbert, aa1234779 and Maher.

(https://i.ibb.co/VgcX89r/20210105-134510.jpg)


This is a Camembert: a moist, soft, creamy, surface-ripened cow's milk cheese. A good camembert must be smelly.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on January 05, 2021, 08:24 PM
Here, I'm showing another piece of cheese.
Look at the photo below. What you see is certainly the favorite cheese of humbert, aa1234779 and Maher.

Is that French bread? Looks like it.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 06, 2021, 05:21 AM
Here, I'm showing another piece of cheese.
Look at the photo below. What you see is certainly the favorite cheese of humbert, aa1234779 and Maher.

Is that French bread? Looks like it.
It is a French loaf of bread, indeed.
Note that in French you can say "un pain", but in English you can't say "a bread" but "a piece of bread".
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 15, 2021, 04:55 PM
Tonight, I'm going to show you another recipe.
Look at the photos below.

(https://i.ibb.co/PmH3vtZ/20210115-223514.jpg)

(https://i.ibb.co/gPXhzW8/20210115-233208.jpg)

You have probably spotted the fresh beans. It's a healthy vegetable.
You can also see calorie-rich meat. Vasudev and aa1234779 have probably never seen such a big piece of meat. It is a pork breast. We are not going to use the skillet to cook it, it won't be possible. Instead, let's turn on the oven and allow the pork to rest for 1 hour before removing.

Here you can see the final result.
I'm going to provide clarification for aa1234779 and the users of the forum.
Hopefully, this meat will last though several meals.
The wine must be used only when there is a party. A conference on the forum is a perfect pretext.
As far as this wine is concerned, I was deceived by the word "prestige". This Cahors is rather unremarkable. But it's drinkable, I wouldn't call that a piquette.
(https://i.ibb.co/M2Qbh7r/20210116-000557.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 17, 2021, 03:23 AM
Today, I'm going to show you another dish.

Look at the photo below.
On the right, you can see a jar filled with some traditional French country pâté. Of course, to accompany this pâté, we need some bread. Thick-cut real white or granary bread will do.

(https://i.ibb.co/Y3w9wq6/20210116-195213.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on January 24, 2021, 04:20 PM
Tonight, I'm going to present a new recipe.
Look at the photos below.


(https://i.ibb.co/rFWwQXq/20210124-190706.jpg)
At the bottom, you can see a fish. It is a red gurnard.
On top of the picture, you can see the shallot sauce being prepared with some butter in the frying pan.
Then in another frying pan, let's cook the fish fillets in olive oil for 2 to 3 minutes, turning them gently with a spatula until they get golden.

(https://i.ibb.co/y0QnwkS/20210124-192127.jpg)
Here you can see the fish fillets with curry rice.


Maybe you know that there are few and fewer fish in the ocean. If you have not watched the documentary Blue, here is a trailer: https://www.youtube.com/watch?v=dg-tUZG2vsA
If you are buying some fish, you need to be vigilant and choose those that are not endangered species.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on February 03, 2021, 10:42 PM
Today, I'm going to present another recipe.
Look at the photos below and try to identify the various ingredients.


(https://i.ibb.co/g3fhD34/20210203-173726.jpg)
shadow.97, humbert and aa1234779 must be amazed at the size of the piece of meat.
Here a ham hock is the guest at the table. It is commonly known as "jarret de porc" in French. You can also see some fresh beans.

(https://i.ibb.co/gjnVJvS/20210203-183423.jpg)
Let's drop the green beans into salted boiling water, and cook them until tender-crisp.

(https://i.ibb.co/8Ky1b2B/20210203-184256.jpg)
Here you can see that the jarret is being boilt. To finish cooking the beans, let's heat butter (olive oil is better) in a skillet over medium heat and stir the green beans to sauté them.

(https://i.ibb.co/xYfcZxh/20210203-191439.jpg)
Then let's fry the shallots in a small amount of oil or butter. This dish seems excellent.

 

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on February 24, 2021, 02:57 PM
Tonight, I'm going to show you another recipe.
Look at the photo below.


(https://i.ibb.co/W38q3F1/20210224-212608.jpg)


You can clearly see a vegetable salad. As for the sausage, you have probably recognized a black boudin.
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on February 24, 2021, 03:57 PM
Tonight, I'm going to show you another recipe.
Look at the photo below.


(https://i.ibb.co/W38q3F1/20210224-212608.jpg)


You can clearly see a vegetable salad. As for the sausage, you have probably recognized a black boudin.
This looks really good. :D

Tonight I'm having eggs and pasta.


When you make food, do you plan ahead, before going to the store?
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on February 24, 2021, 04:52 PM
Tonight I'm having eggs and pasta.

When you make food, do you plan ahead, before going to the store?
Well, sometimes I plan to do something special. Maybe you remember the photos of the squid here: https://www.nomaher.com/forum/index.php?topic=2283.msg30177#msg30177
I went to the supermarket to buy them. But most of the time I don't. I bought this vegetable salad this morning and I had one boudin left in the freezer...But I now think that the boudin doesn't match the rest of the dish, a sirloin steak would have been better.
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on February 25, 2021, 11:22 PM
Tonight I'm having eggs and pasta.

When you make food, do you plan ahead, before going to the store?
Well, sometimes I plan to do something special. Maybe you remember the photos of the squid here: https://www.nomaher.com/forum/index.php?topic=2283.msg30177#msg30177
I went to the supermarket to buy them. But most of the time I don't. I bought this vegetable salad this morning and I had one boudin left in the freezer...But I now think that the boudin doesn't match the rest of the dish, a sirloin steak would have been better.
Sirloin steak is too fancy for me :)
Tonights breakfast was *drumroll*... Milk and cereal.
Night time dinner: Bread with cheese and ham.
"normal" breakfast(Morning food): undecided. Likely some noodels or something.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on February 26, 2021, 06:23 PM
Sirloin steak is too fancy for me :)
Tonights breakfast was *drumroll*... Milk and cereal.
Night time dinner: Bread with cheese and ham.
"normal" breakfast(Morning food): undecided. Likely some noodels or something.
Milk and cereal for dinner? That's original.
Cheese and ham are good for me. If we meet one day, you will not be able to avoid the saucisson since it seems you are eating pork meat.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 11, 2021, 11:24 AM
Look at the photo below. I guess that humbert and aa1234779 must be flabbergasted, they have certainly never seen anything like this.
It is a popular dish in France. You can see some bred, a piece of saucisson and some slices of saucisson on the right.
You can also see a glass of claret. The norm is to enjoy a glass of wine or two along with your dinner.

(https://i.ibb.co/HnpxLbW/20210311-175334.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 13, 2021, 02:55 AM
Today, I'm going to show you another recipe.
It is called petit salé aux lentilles in French (salt pork with lentils).
A glass of Crozes Hermitage brilliantly pairs with this dish.

(https://i.ibb.co/S7nsCf9/20210313-094837.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 19, 2021, 10:40 AM
Today, I'm going to present another cheese. Look at the photo below.
Vasudev and humbert have certainly never seen this. What is this small round, wrinkly cheese dusted with a coating of white yeast ?
This cheese is called St Marcellin.

(https://i.ibb.co/j4wtLm5/20210319-163232.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 22, 2021, 07:57 AM
Today, I'm going to present another recipe.
Look at the photo below.
Vasudev and humbert have certainly never seen anything like this. This dish is called "cassoulet".


(https://i.ibb.co/3MfxrLr/20210322-133455.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on March 23, 2021, 09:39 PM
Today, I'm going to present another recipe.

How do you find the time to cook these meals? I assume it can't be done in just a few minutes.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 24, 2021, 11:55 AM
How do you find the time to cook these meals? I assume it can't be done in just a few minutes.
That's right. But since I'm 100% teleworking, I have more time to cook and present some recipes on the forum.

Now look at this photo below.
(https://i.ibb.co/p20hSGs/20210324-173841.jpg)

It's probably the most exquisite blue cheese you could find. Maybe shadow.97 or Vasudev know what it is: it is called Roquefort.
Roquefort is a soft, crumbly cheese with a sharp, tangy taste. It can only be made in caves in the south of France, where it undergoes a lengthy aging process. It’s also made from unpasteurized sheep’s milk.
humbert has certainly never seen this in Texas since it is not legal in America (because it's made of unpasteurized sheep’s milk). Likewise, Camembert, Crottin and Bleu are banned in the US.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 26, 2021, 12:26 PM
Look at the photo below.
This is certainly an everyday recipe for Vasudev, humbert and shadow.97.
It looks like a soup because there might be too much sauce, but it is actually a couscous.
Couscous is an icon food in northern Africa for dietary and cultural reasons.

(https://i.ibb.co/W21ytKD/20210326-175313.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on March 27, 2021, 01:43 PM
Look at the photo below.
You can see a small wheel of a smelly French cheese. This cheese is called Camembert.
The fresh Camembert cheese is bland, hard and crumbly in texture. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese.

(https://i.ibb.co/k3RCQsk/20210327-192947.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on April 14, 2021, 12:13 PM
Look at the photo below. I'm going to talk about a new recipe.
shadow.97, Vasudev and aa1234779 have certainly never seen anything like this.

What you see is a Coq au vin or "rooster with wine". This is a French dish of chicken braised with wine, potatoes, carrots, mushrooms, and optionally garlic. In this case, it is a flashy and elegant red Corbières wine that was chosen.


(https://i.ibb.co/w4y9X1f/20210414-185358.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 12, 2021, 03:56 PM
Tonight, I'm going to show you another recipe.
I've been ill all day long with a stomachache. I didn't eat anything since Monday.
I know it's not reasonable but I prepared a "blanquette de veau".
Maher, humbert and aa1234779 have certainly never seen this.

Here you can see the veal stew with potatoes, carrots and crème fraîche.
(https://i.ibb.co/z5w1NDR/20210512-224310.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 22, 2021, 01:24 AM
Today, I'm going to show you a healthy meal.
Look at the photo below.

Here you can see some fish fillets packed with nutrients that can be beneficial in the prevention of a number of health conditions. Those fish are called sardines after Sardinia, an island of Italy, because of the abundance that could be found there. You can also see some carrots and a kiwi.
(https://i.ibb.co/FY6NLvT/20210522-080535.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 22, 2021, 03:41 PM
Look at the photo below.
What kind of sausage is it? I'm going to let the users of the forum analyze this photo.

(https://i.ibb.co/NtDgqJx/20210522-223429.jpg)

I'm going to reveal what kind of sausage it is: this is a Spanish Fuet.
Fuet is a Catalan thin, dry-cured sausage made with pork and stuffed in hog casings. The seasonings are very simple – salt, white wine, white pepper and fresh garlic.
The cure is carried out, by the fermentation produced by bacteria that are part of its preparation, which provide the Fuet with greater and better conservation, reinforced by the drying to which the pieces are subjected.
Finally the pieces are covered with spores of a fungus that will contribute to its conservation by preventing other fungi from reproducing that could damage the product and this coating is what gives it that whitish and floury appearance.

I found this Spanish Fuet in a small supermarket. There was a bull statue in the supermarket and I thought I would find some bull meat. Instead, they were promoting Spanish products like the Fuet.
(https://i.ibb.co/PrmT3mQ/20210523-084831.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 23, 2021, 05:58 AM
Today, I'm going to show you another recipe.
Here you can see basmati Rice with mussels.

(https://i.ibb.co/3Bt8d7M/20210523-112039.jpg)


(https://i.ibb.co/8b33mRp/20210523-114244.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 27, 2021, 05:27 AM
Today, you can see a recipe with some local products. I already showed you something similar in the previous message.
As you can see, there is no junk food in here.

Most of the mussels we eat these days are cultivated on ropes suspended from floating rafts in clean waters. This is the case for those mussels.
They plump up naturally on plankton, converting it into nutritious meaty flesh. Farmed mussels are environmentally benign, and some research suggests their cultivation may have an overall beneficial effect on the marine ecosystem. On the plate, mussels are super-satisfying, and can always be relied on to bring full-bodied flavour to the table.

Some users of the forum have certainly never eaten mussels. They probably prefer a mcdonald or a pizza.
You have to know that mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins.

(https://i.ibb.co/rZM7dyG/20210527-121234.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on May 28, 2021, 09:15 PM
Let me ask you. Those mussels in the picture. Are they inside shells like oysters? If so then are you supposed to take them out of the shell or what? With these foods you're not familiar with it's always the same. I remember once in a trade show they had trays full of shrimp. Nobody was there so I ate a few. When people arrived I was surprised to find out they were taking the insides out with a fork and leaving the exoskeleton behind. I ate the whole shrimp, including the exoskeleton. How was I supposed to know?

And yes, unfortunately we are all conditioned to eat processed foods that can be mass produced cheaply. For many of us it's all we know.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 29, 2021, 03:57 AM
Let me ask you. Those mussels in the picture. Are they inside shells like oysters? If so then are you supposed to take them out of the shell or what? With these foods you're not familiar with it's always the same. I remember once in a trade show they had trays full of shrimp. Nobody was there so I ate a few. When people arrived I was surprised to find out they were taking the insides out with a fork and leaving the exoskeleton behind. I ate the whole shrimp, including the exoskeleton. How was I supposed to know?

And yes, unfortunately we are all conditioned to eat processed foods that can be mass produced cheaply. For many of us it's all we know.
Mussels are inside black shells like oysters indeed. 
First off, mussels can be dangerous as far as food safety is concerned, and should be cooked fresh and alive. This means cooking them inside their shells. You have to put them in a saucepan and cover it with a lid. When they are hot, the shells are opening. Then, you are supposed to take them out of the shell indeed...
I'm not surprised you don't really know mussels though. I guess the Paella recipe holds no secret for you. While you’ll find it made with rabbit and chicken meat, shrimps (or king prawns), calamari tentacles and mussels in Spain, it is made with shrimp and pork sausage in South Florida. Note that there is no chorizo in the traditional Spanish Paella.

Here you can see French fries and mussels
(https://i.ibb.co/7rYCVhj/mussels.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on May 29, 2021, 06:31 AM
Look at this dish.
Here you can see mussels and asparagus.
As you can see, one of the mussels tried to escape, leaving an empty shell.

(https://i.ibb.co/z4sRzNF/20210529-132526.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on May 31, 2021, 08:57 PM
I understand that mussels have to be cooked alive inside their shells. Does this mean they're still alive after cooking?

As for paella, I've tasted it and it's not exactly one of my favorite Spanish foods. I'll eat it only if there's nothing else. Once I was offered gaspacho (a cold soup) and it tasted very good, or at least the cook at that restaurant knew what he was doing.
When it comes to eating I'll swallow just about anything that's not intolerable.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 03, 2021, 01:20 PM
I understand that mussels have to be cooked alive inside their shells. Does this mean they're still alive after cooking?
I don't know. Maybe they are half alive. But as far as oysters are concerned, they have to be eaten alive.

As for paella, I've tasted it and it's not exactly one of my favorite Spanish foods. I'll eat it only if there's nothing else. Once I was offered gaspacho (a cold soup) and it tasted very good, or at least the cook at that restaurant knew what he was doing.
When it comes to eating I'll swallow just about anything that's not intolerable.
According to what I read, paellas in South Florida contain neither chicken meat nor mussels. But you are inwardly comforted with the pork sausages I guess. If you add a Pepsi, you have something that looks like a Mcdonald menu with rice.
Paella originates from the region of Valencia with plenty of chickens and rabbits providing meat, and fresh vegetables. A real paella is excellent.
But I must say that I probably prefer couscous. The texture of couscous is finer and the pieces of vegetables and lamb, as in the traditional Moroccan version, have to be small and compact. A mouthful of couscous releases spicy aromas and slides over the palate, while paella needs to be chewed more and the taste of saffron predominates at all times.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 04, 2021, 08:51 PM
According to what I read, paellas in South Florida contain neither chicken meat nor mussels. But you are inwardly comforted with the pork sausages I guess. If you add a Pepsi, you have something that looks like a Mcdonald menu with rice. Paella originates from the region of Valencia with plenty of chickens and rabbits providing meat, and fresh vegetables. A real paella is excellent.

Indeed, they call it "Paella Valenciana". I can't really give you an answer about what you said. They just put this yellow rice in front of me with all kinds of different stuff inside it. I just ate it without even bothering to check. Let me just say you're probably right. Once I made a trip to Taipei. My host told me he was going to take me to a Chinese restaurant. What did I think? Fried rice, egg drop soup and fortune cookies. NO!! It totally different, in fact not even close.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 05, 2021, 05:48 AM
In a previous message, we have seen that humbert showed interest in mussels. Today, I'm going to show you how to cook mussels in case humbert, maher or aa1234779 have to prepare such a dish.

When buying mussels, look for mussels that have tightly closed shells and that smell fresh and briny like the ocean. One or two cracked shells isn’t a huge concern, but if the majority of the mussels are open or show cracked shells, move on to another batch — these are signs that the mussels are old or have been poorly handled.
Mussels are living creatures, and they’re still alive when you buy them at the store. They’re best if you can cook them close to when you buy them, but they’ll be fine for 48 hours in the fridge.
If you need to store them, place the mussels inside a bowl big enough to hold all of them. Cover the bowl with a damp dishtowel to keep the mussels protected and moist, and store in the fridge. The mussels need to breathe, so don’t store them in an airtight container or in water. They may release a little liquid into the bowl; this is fine.


I kept the mussels in a saucepan in the fridge, covered with a wet rag.
(https://i.ibb.co/Nr6MSFT/20210605-114426.jpg)


Freshly purchased mussels that are prepared properly pose very little food safety risk. Before cooking, look over the mussels carefully. The mussels should be tightly closed. Discard any mussels with cracked shells. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn’t close, it has died and should be discarded. Also discard any mussels that don’t open after cooking. 
As you can see those mussels are closed.
(https://i.ibb.co/FKwyw57/20210605-114445.jpg)


Start by choosing a large saucepan or a pot with a tight fitting lid. Mussels will take up about 1/3 more space in the pot once they're opened.
Prepare the broth that you plan on using. You can use white wine. Just make sure there is no more than about a 1 inch of liquid in the bottom of the pot. You want the mussels to steam, not boil.
Then bring the liquid to a rapid boil, add the mussels all at once, and put the lid on the pot. Now, set a timer for 3 minutes. When the timer goes off, gently stir the mussels and push any that have not opened to the bottom of the pot. Being closer to the heat helps them to open.
Let the mussels cook for 2 minutes more (5 minutes total) then remove the pot from the heat and discard any shells that have not opened.
(https://i.ibb.co/x6yjzhk/20210605-115522.jpg)

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 16, 2021, 11:54 AM
Maybe some of you are wondering what to serve your guests.
If you are making a party and if you are hungry, and thirsty, if there is a heatwave, like today in Ile de France, all this has certainly created a lot of expectation.
Well, I recommend a pastis tomate, with a Spanish fuet.
You can see a photo below.
(https://i.ibb.co/n1YktjC/20210616-182017.jpg)

Humbert must be wondering where the tomato is in this picture. Despite having a name that literally translates to tomato, the Tomate cocktail’s only relationship to the juicy red fruit is its vibrant red color.
To make it, pour Pastis and grenadine into glass. Serve iced water separately in a small jug (known in France as a "broc"), so that you guest can dilute to their own taste. Lastly, add ice to fill the glass.
Maher and aa1234779 must be thinking that all this is not very compliant with religion.
I admit it. All this is neither catholic nor Islamic. But once a month, a glass of pastis with a few slices of fuet won't harm you.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 16, 2021, 09:03 PM
If you are making a party and if you are hungry, and thirsty, if there is a heatwave, like today in Ile de France, all this has certainly created a lot of expectation.

According to Google Maps, Ile de France is in Paris (or in the Paris general vicinity). Temp today was about 30°C. That's not too bad. I'd say at least 35° for a heatwave.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 17, 2021, 05:02 AM
If you are making a party and if you are hungry, and thirsty, if there is a heatwave, like today in Ile de France, all this has certainly created a lot of expectation.

According to Google Maps, Ile de France is in Paris (or in the Paris general vicinity). Temp today was about 30°C. That's not too bad. I'd say at least 35° for a heatwave.
You're totally right, the highest temperature were located in Arles near Grau du roi. And yet 30° in Ile de France is a sweltering heat because there is no wind.
You can find an article here: https://www.connexionfrance.com/index.php/French-news/Wildfire-risk-and-heatwave-alerts-as-temperatures-hit-37C-in-France
As for Ile de France, Paris is in Ile de France, since Ile de France is the whole region (or you could say Ile de France is the Paris region). But this is a detail.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 17, 2021, 09:26 PM
You're totally right, the highest temperature were located in Arles near Grau du roi. And yet 30° in Ile de France is a sweltering heat because there is no wind.

How is the availability of air conditioning in Paris and nearby vicinity? I ask not because I think France is "backwards", but because this kind of temperature doesn't happen frequently and most of the year it's not hot enough to need A/C. This is in sharp contrast to America. Here as you know, winters are cold but summers are VERY hot. A/C is everywhere, you'll die without it :). Just the other day a major city like Phoenix hit 47°C! Fortunately it's not that bad in San Antonio. We are at 33° to 35°, although I've seen the temp hit 44° in previous years.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 18, 2021, 01:06 AM
You're totally right, the highest temperature were located in Arles near Grau du roi. And yet 30° in Ile de France is a sweltering heat because there is no wind.

How is the availability of air conditioning in Paris and nearby vicinity? I ask not because I think France is "backwards", but because this kind of temperature doesn't happen frequently and most of the year it's not hot enough to need A/C. This is in sharp contrast to America. Here as you know, winters are cold but summers are VERY hot. A/C is everywhere, you'll die without it :). Just the other day a major city like Phoenix hit 47°C! Fortunately it's not that bad in San Antonio. We are at 33° to 35°, although I've seen the temp hit 44° in previous years.
In most apartments there is no air conditioning in the Paris region. And yet the temperature can reach 40°: https://news.yahoo.com/temperatures-soar-well-above-normal-173634659.html
The only place where I've seen many apartments equipped with air conditioning is Grau du roi.
In my apartment, I have installed a little portable air conditioner, because when it's warm at night, I can't sleep.
A laughing seagull: https://www.youtube.com/watch?v=-N0kaDpbhIU
A video of Port Camargue: https://www.youtube.com/watch?v=9dvH-q81w2c
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 18, 2021, 04:21 AM
Today, I'm going to present another recipe.

Lately, I presented the steamed mussels with white wine recipe and I've seen that humbert expressed a real interest.
This time, I'm going to present the recipe of the "bourguignon de canard", or duck stew, which is a classic French recipe.

Heat oil in a Dutch oven over medium-high heat. Add duck and sausage; cook 7 minutes or until browned. Remove the duck and sausage from pan. Add celery and next 3 ingredients (through garlic); sauté 7 minutes. Return duck mixture to pan. Add broth, beans, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes.
Simmering cubed pieces of duck breast "low and slow" results in tender, tasty morsels. The process can't be rushed. It takes time to turn tough into tender. This recipe, which can also be prepared on the stovetop or over a campfire in a Dutch oven, works well with any lean game meats.

You can watch this video if you want to make this recipe: https://www.youtube.com/watch?v=-F640jhG67s

You can see a photo below of a "bourguignon de canard" (or potée de canard).

(https://i.ibb.co/Cz6Fhbt/bourguignon-de-canard.jpg)

I guess that you can impress your friends with such a recipe.


https://www.youtube.com/watch?v=RTrXIlB1RbA&list=RDnKK5hvHcF0U
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 19, 2021, 08:30 PM

In most apartments there is no air conditioning in the Paris region. And yet the temperature can reach 40°:
The only place where I've seen many apartments equipped with air conditioning is Grau du roi.
In my apartment, I have installed a little portable air conditioner, because when it's warm at night, I can't sleep.

I remember your portable A/C. You posted pictures of it a while ago. Let me ask -- how often would you say you have to actually use it? I'm asking because I'm under the impression that probably the reason for no A/C in Paris apartments is because it's used only sparingly. In other words, temps such as 40° and higher do occur, but they're unusual. I just saw on a weather site that tonight's temp is Paris is down to 17°. If it's that cool a fan will do just fine. By comparison, here in San Antonio we have to wait until at least mid-September to see temps 20° or less.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 20, 2021, 11:45 PM
I remember your portable A/C. You posted pictures of it a while ago. Let me ask -- how often would you say you have to actually use it? I'm asking because I'm under the impression that probably the reason for no A/C in Paris apartments is because it's used only sparingly. In other words, temps such as 40° and higher do occur, but they're unusual. I just saw on a weather site that tonight's temp is Paris is down to 17°. If it's that cool a fan will do just fine. By comparison, here in San Antonio we have to wait until at least mid-September to see temps 20° or less.
After a thunderstruck, a rapid cooling took place last week indeed.
Usually, the hottest month is August, but I used this A/C last week one evening to cool down the temperature. My bedroom is oriented towards the south and at 11pm the indoor temperature is higher, for example 28° outside and 30° inside when there is a heatwave (and there is no wind in the RP so it's useless to open a window). You're right to refer to cool fans. I've got one too. It's usually enough to create a feeling of freshness. What's more, it's less noisy, and with a consumption of only 45W (versus 2,1 KW for the A/C), you can use it when you are sleeping (and it repels mosquitoes).
I use this model: https://www.zounko.com/product/promo-3601029928701-ventilateur-avec-telecommande-elsay
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on June 21, 2021, 11:19 AM

In most apartments there is no air conditioning in the Paris region. And yet the temperature can reach 40°:
The only place where I've seen many apartments equipped with air conditioning is Grau du roi.
In my apartment, I have installed a little portable air conditioner, because when it's warm at night, I can't sleep.

I remember your portable A/C. You posted pictures of it a while ago. Let me ask -- how often would you say you have to actually use it? I'm asking because I'm under the impression that probably the reason for no A/C in Paris apartments is because it's used only sparingly. In other words, temps such as 40° and higher do occur, but they're unusual. I just saw on a weather site that tonight's temp is Paris is down to 17°. If it's that cool a fan will do just fine. By comparison, here in San Antonio we have to wait until at least mid-September to see temps 20° or less.
My parents use the AC to get the temp down to 18c indoors every night in Sweden.

I would love to have an AC, and the hottest it's been today is 17c outside.

My parents have had AC for as long as I can remember, probably around 2006~2009. One at the stairs, and one in their bedroom. It's amazing to not sweat to death indoors.  ;D
Maybe we're just not acclimated for the mild heat.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on June 21, 2021, 09:19 PM
Quote
I would love to have an AC, and the hottest it's been today is 17c outside.

How I envy you! I have to put up with 34° and 55% humidity. The heat index is a punishing 39°C

Quote
My bedroom is oriented towards the south and at 11pm the indoor temperature is higher, for example 28° outside and 30° inside when there is a heatwave (and there is no wind in the RP so it's useless to open a window).

This is called internal heat gain. The A/C must not only remove heat that comes in from the outside but also heat produced by internal sources (cooking, lights, machinery, even humans). In buildings or other places that are busy, you can have outside temp of 5° and you still need A/C. I worked in the A/C and refrigeration business before I moved out here.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on June 29, 2021, 11:51 PM
Today, I’m going to talk about a book titled “The pig in ancient Egypt”, written by Youri Volokhine
I hope that humbert and Maher will be interested in this summary.

(https://cdn.radiofrance.fr/s3/cruiser-production/2018/04/c9b40a95-051e-4c37-9cba-bd0991aab7b2/250_porc.jpg)

“Without him, there is no bacon, and consequently, no cooking (…)”. With these words, Alexandre Dumas, relying on the authority of Grimod de la Reynière, spoke of the importance of pork in Western cuisine. A place of choice, acquired even though the pig would just happen to be "the king of filthy animals". Before painting a pleasant portrait of pork and revealing some of its amazing recipes, Dumas dwells on the history of the beast, which leads him to evoke the most distant antiquity, that of Egypt. The Egyptians regarded the pig as a filthy animal, if someone accidentally touched a pig, he had to purify himself in the Nile with his clothes on. On one day and under one circumstance, it was allowed to eat pigs, it was at the time of the full moon: the animal was then slain to Bacchus and Phoebe. Everyone knows that the Israelites regarded the flesh of the pig as filthy flesh, but everyone also knows that this prescription is more hygienic than religious. The country where pigs acquire the highest degree of delicacy is China according to Jesuit fathers. Therefore the Chinese make pork the basis of all feasts and their hams are of a higher quality than those of any country. These few lines from Dumas admirably condense a whole set of prejudices and ideas about pork which, obviously very much alive in popular culture in nineteenth-century France, nonetheless go back to Egypt, or more exactly here to an Egypt designed by the Greeks. Indeed, Dumas’s anecdote about the pig "sacrificed to Bacchus and Phoebé" has its origin in a passage from Herodotus. And it immediately leads the author to ask the question of the prohibition of the consumption of pork by the "Israelites", a prohibition which is said to be based on the impurity of the animal. A prohibition which, since ancient times, has been designed as a direct path leading from the ancient Egyptians to the Judeans. To complete this little picture, Dumas turns abruptly towards China, on a cannibalistic horizon: this is where the ham would be the best, because the pigs would be fed on human flesh there. And fear will seize any gastronomic and literate reader, who can only have in mind the aphorism of Brillat-Savarin: "Tell me what you eat: I will tell you who you are".  A gastronome cannot ignore either that the pig is driven by its insatiable and omnivorous appetite to devour or to take an interest in all kinds of things ranging from the sublime (the truffle, which he has the art of flushing out) to the infamous (excrement), even appalling (corpses). A suspicious position, which can lead to a very poor appreciation of the animal: "of all quadrupeds" wrote Buffon, "the pig seems the most crude animal (...) all its habits are rude, all its tastes are foul . Despite everything, pig represents the meat "par excellence" in the traditional societies of rural Europe. From the dark, rubbish-eating animal to the gentle pink piglet, the specter of the pig is wide in Western thought. This makes it, undoubtedly, a particularly “good to think” animal, to use the famous expression of Claude Lévi-Strauss, and even “good to forbid”.


More than two thousand years old prejudices: the pig at the crossroads of worlds.
Fortunately, the pig has found some remarkable historians. Michel Pastoureau devoted several studies to it and a delightful little book. Pastoureau perfectly highlighted the ambivalence of the animal in European symbolism: sometimes Saint Anthony's "good pig", sometimes, on the contrary, a satanic and repulsive animal; In addition, Pastoureau extended the reflection to the Middle Eastern antecedents of prejudices, even of “taboos”. Claudine Fabre-Vassas, for her part, has delivered a remarkable study of animals in Western culture, of great richness and profound finesse of analysis. These works have inspired Volokhine – and even nurtured Volokhine. They persuaded Volokhine that Christendom has inherited part of an ancient tradition and discourse on the pig. A heritage constantly rethought, within the learned framework of Christianity, on the one hand, but also within that of the many local traditions of European peasant cultures. The Greek tradition inaugurates in Western reflection a discourse more than two thousand years old on the nature of the pig, on its character, but also on the reasons which led certain peoples to hate it. In the ancient Greek world, pork was highly valued not only on men's tables, but also on that of the gods. The piglet is par excellence the small animal offered in sacrifice. At the same time, philosophers draw a contrasting portrait of him. Aristote makes him the animal which fattens the fastest, and characterizes it, after man (but with the dog), as the one most inclined to copulation. In the Roman world, if Varro appreciates the beast, Pliny, on the contrary, despises the pig, making it “the most stupid of animals” (animalium hoc maxime brutum) , which makes Michel Pastoureau say: “it is regrettable for the reputation of the pig that Pliny's natural history has, for centuries, been read more than Varro's treatise on agriculture ”. But, within the discourse on animals, a very particular topos intervenes, far exceeding in its implications the simple zoological gaze. It is the question of the ban on its meat, a ban which, as a generalized prescription, is unknown to the classical world, but which is revealed to Greek eyes in the gaze on the other, on the East. It is therefore not a zoological problem, but an anthropological question. And we are astonished, in the Greek world, at what presents itself as a formidable enigma: why do some people not eat the flesh of this animal, however delicious? Cristiano Grottanelli tackled this question, and clearly highlighted "four reasons" for hating pork, four reasons given in Greek and Roman literature in connection with bans on animals in Jewish and Egyptian traditions. This discourse therefore takes place in Greek reflection (or thought in Greek) on the conceptions specific to the Egyptians and the Jews. The prohibition of pork in the latter is an object of astonishment and questioning all the greater since the animal is, on the contrary, very popular in the Greco-Roman diet, and that it is a very common animal of sacrifice. In this discourse which forms a real system, as Grottanelli demonstrates, it is notable that Egypt plays an important role, and that it is frequently invoked in support of the argument. Here are these four topoi identified by Grottanelli: Earth and seed: the pig was the first animal to burrow in the ground; it is the inventor of plowing. For this reason, the Jews revere it and therefore refuse to eat it. To support this argument, the example of Egypt is cited, a country where pigs help farmers by burying seeds in fertile Nile soil. Leprosy and mange: pigs transmit skin diseases; The species itself suffers from it, and by contagion infects humans. Mud and excrement: the pig is an animal that grinds dirty matter, from which it derives its impurity. Eyes on the ground: the anatomical conformation of the pig does not allow it to look up to the sky; this makes the animal a "low-grade" being. In concluding his article, Grottanelli makes "three important observations", which he draws from his review of Near Eastern documentation: Pork was not prohibited in Mesopotamia; on the contrary, the animal was a much appreciated food source. "Apparently, pork was normally eaten in Pharaonic Egypt"; but, in the texts, the animal appears described in a manner reminiscent of the Mesopotamian texts (i.e., as a dirty animal).
Behind the Assyrian texts, there is a Mesopotamian tradition on the pig, dating back at least to the second millennium BC: the pig is a stupid and dirty animal.

Hence the following conclusion: "while the prohibition itself was an important aspect of the subjective identity of the Jews (but probably not of the Egyptians, at least until the Hellenistic period) a part of the tradition linked to the pig (...) goes back to very ancient traditions but which are not necessarily connected with a prohibition, and which ultimately serve to qualify the identity of the Egyptians, and especially of the Jews, defined by their polytheistic neighbors who speak and write in Greek or Latin ”. This speech therefore consists of a series of topoi on pork, which partly date back to Near Eastern cultural traditions, and which are used in questions relating to the identity of the Jews and the reason for their rejection of pork. Misgav Har-Peled recently defended a doctoral thesis at the École des Hautes Études en Sciences Sociales (Paris) entitled The Pig as Problem. Greeks, Romans and Jewish Pork Avoidance, dealing specifically with what would pose the "problem": the ban on the consumption of pork meat. The animal constitutes itself as a "paradox" for the Greeks (pig-pork paradox): a dirty animal, both physically and morally, but which produces delicious flesh. The ban creates a difference between those who eat animals and those who do not. The constitution of this data as a problem would arise from a conflict between the philanthropic idea of ​​sharing (commensality) and the notion of irreducible particularism (the dietary difference). The case of the Maccabee brothers - Judeans forced to eat the flesh of the animal by sacrificing a pig to defile the temple in Jerusalem - signals the emergence of the "problem", thought out and worked on by Hellenistic Judaism. The Greek questions around pork point towards themes that will not cease to be explored until today. We encounter in the Christian culture of medieval Europe, first, then later, a very particular discourse whose strangest aspect at first sight, and perfectly highlighted by Claudine Fabre-Vassas, is the slanderous association of pork with the Jews. After having remarkably identified and defined the economy of the animal in rurality, the author devoted the most original part of his work to the "ideological exploitation" of pork in European thought. However, the pig reveals itself as a real operator in a discourse on the demarcation between Christians and Jews, against a background of food practice. A question - which was already Greco-Roman - is bound to be implicitly asked, if not sometimes even verbalized: why don't the Jews eat pork? Christian thought provides a terrible answer to this: Jews do not eat pigs, because they do not eat their own children. Which is to say: the Jews themselves are pigs. In support of this wicked view of the motivation for the forbidden (an element that takes place in a more general hostile discourse), there is a whole set of versions widely exploited in the iconography of the Gospels of Childhood (from the thirteenth century), as well as in various European versions and variations, in which Jesus is said to have transformed into little pigs the children of a Pharisee who, in order to test his demiurgic talents and to make fun of him, had concealed his little family in their vat (or in an oven), then asking them to guess who was hidden there. From this story, and drawing from a whole background going back in part to Antiquity (the question of the motivation of the forbidden), a veritable tragic symphony will be formed in the medieval West and up to the modern era, around the Jews, the pig, the ritual crime, blood, anthropophagy, “red Easter” (of blood), discriminating physical signs (skin spots, freckles, “lepers”, cysticercosis, etc.). The "Sow of the Jews" (Judensau), carved on several cathedrals, is probably the most striking illustration of this discourse. This terrifying symphony of hatred and hatred of the other is not without arousing echoes on the side of Antiquity. Another extension of the theme of transformation into pork, which Claudine Fabre-Vassas does not explore, leads to Arabic texts. Here too, in slanderous speech, the Jews become pigs as a result of their ungodliness. The idea of ​​transforming the disbelievers (generally: Christians and Jews) into animals is expressed in the Qur'an ("Those whom God in his wrath cursed and transformed into apes and pigs"). However, subsequent exegesis will tend to consider that it is the Jews who are especially concerned here. We also find a similar story in Tabari (who even gives two different versions) : Jesus had sent down from heaven a table laden with food, to convince the unbelievers; those who sat down there and remained convinced that it was not a question of a miracle but of magic "fell asleep at night, and, the next day, when they got up, they were changed into swine and completely disfigured" . For Tabari: “God twice metamorphosed men from among the children of Israel: once on the occasion of the table which came down from heaven, where he had changed men into swine, and, before that, certain people of the subjects of David, living after Solomon (…) who had sinned on the Sabbath day, transgressing the prescription of rest, and whom God changed into apes ”. This bestial metamorphosis is in the order of punishment; it signals, in Islamic thought, a terrible calamity. 

Prohibitions and hygiene: religious and sanitary rules.
It is for the sake of a history that shows itself to be sensitive to "surfaces of emergence", as understood by Michel Foucault, that Volokhine wishes to propose this study on the pig in ancient Egypt. A study which envisages not only to stop on what the archaeological and historical data reveal to us on the economic and ideological place of this animal within the framework of the Pharaonic culture, but also on a history in the long term, in the horizon of cultures in contact where discourse emerges linking the prohibitions around pork to ancient Egypt. The prohibitions: this is undoubtedly a fertile theme in the context of the history of religions and anthropology, following, in particular, the work of Mary Douglas, and, in another vein, a certain neo-functionalism which seems to still have the wind in its sails. With the study of the pig in Egypt, it will not only be a question of "table manners", of human and divine cuisine, but above all, as we will have already understood, of the vast, fundamental question of the "prohibitions" in the framework of Pharaonic culture, a notion carried by the concept expressed by the Egyptian word - which Egyptologists, using for the occasion of anthropological language, generally translate as “taboo”; namely a complex attitude, in a way defensive and protective, aimed at shielding the divinity from harmful influences. An attitude at the heart of an Egyptian discourse on the "pure and the impure", that is to say, also, on the "sacred", on the lawful and the illicit, in short, a whole set of notions strongly worked and constructed by the history of Western religions, and which it is a question of modifying very largely, by renouncing preconceived ideas, by the precise examination of the documentation, only able to reveal the effective Egyptian categories. To deal with an animal from the perspective of the anthropology of ancient polytheisms, different aspects and levels should be taken into account. It is about "thinking the animal", which implies thinking about a large number of configurations: its place in a given cultural and ideological system; the contribution of this animal to human nutrition; its cultural and religious symbolism; its function in myths; its role in rituals. In short, to approach the animal in the complexity of the links it forges with humans. Seen in this way, animals are excellent operators in gaining an understanding of human cultures. However, the case of the pig poses questions resistant to analysis by anthropologists as well as historians, theologians and philosophers. Indeed, two of the three great so-called monotheistic religions, Islam and Judaism, prohibit the consumption of one's flesh for religious reasons. And it is a particularly complicated subject of religious anthropology that that of the motivation for this prohibition. As it turns out, the seemingly simple question of why Jews and Muslims don't eat pork, there is no commonly accepted answer. On the one hand, the community of believers rejects illicit flesh because their book, Torah or Koran, prohibits it; which does not necessarily require more explanation. But the learned tradition associated with these religions did not fail to provide various answers, based primarily on a kind of medical materialism. This dietary position is clearly adopted by Maimonides in the 12th century, in his Guide to the Lost, which bases the Jewish prohibition on the fact that the flesh of the pig is bad, corruptible, indigestible, and that it comes from a dirty animal. Without going too far into this vast subject linked to the history of dietary rules and the multiple interpretations linked to them, it is useful, for the record, to quote here this passage from Maimonides: So I say that all the foods that the Fa has forbidden us to do is unhealthy food. In all that has been forbidden to us, there is only the pork and the fat which are not considered harmful, but this is not so, for the pork is (a food) wetter than it is. necessary and too exuberant. The main reason why the Law abominates him is that he is very unclean and feeds on unclean things. You know how careful the Law is to keep away the spectacle of filth, even in the open countryside, in a war camp, and all the more so in the interior of cities.
But if we ate the flesh of pigs, the streets and even the houses would be dirtier than the latrines, as we now see in the land of the Franks. You know this saying of our sages: "the muzzle of the pig looks like walking excrement". This vision, which explains the Jewish prohibition in particular by the repugnance in the face of a dirty animal, no doubt largely contributed to imposing a rational explanation for the rejection of pork in the Jewish religion. But Maimonides' “reasons” are obviously not necessarily the same as the primary motivations. The learned philosopher and theologian is also a doctor, let us not forget, and this aspect of his profile is not without importance here. Other information can be gleaned from the Talmudic literature. The impurity of the pork is underlined on several occasions; more specifically, the Babylonian Talmud relates it to the spread of disease. We still find the pig summoned for different reasons in Jewish accounts, often curious stories: thus the mouth of the mouse would have a "little seam" because Noah would have sewn it up again, after a cat had scratched it, with a tail hair of a pig. The same Noah is still linked to the story of the invention of the vine: he invents it with the grapes that Adam would have taken with him from paradise. In this endeavor, Satan assists him, kills a lamb, a lion, a pig and a monkey, and causes their blood to flow on the vine. Then, he convinces Noah of the astonishing qualities of the vineyard: lamb in normal times, so now Noah gets drunk; moderately, first, he grows strong like a lion; more, and he becomes like a pig; to excess, finally, obscene as a monkey. This sequence of Noah's "satanic" drunkenness therefore involves the pig in a series of degradation, of which the monkey is conceived as the final term, and the pig as the penultimate step. It also happens that Esau, known elsewhere as hairy and red-haired, is described as a pig, "the dirtiest animal", libidinous and rapist.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 08, 2021, 08:34 AM
In this message, probably posted in the wrong topic, you have discovered an alternative to common smoked sausages: https://www.nomaher.com/forum/index.php?topic=2283.msg36556#msg36556
The Corsican figatelli aroused humbert's curiosity and we soon began discussing the technical aspects, even if shadow.97 immediately showed reluctance.
Tonight, I'm going to prepare a couscous and I will show you a few photos. For Maher and panzer24, this North African dish certainly holds no secret, but we might need to convert Vasudev and humbert.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 08, 2021, 04:44 PM
Tonight, I'm going to show you how to make a good couscous.

Couscous is a North African dish made from tiny steamed balls of semolina flour. Even though we cook it as a grain, couscous is actually a type of pasta. And it’s especially wonderful with stews.

To start, bring the water to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt. Then add, the semolina.
In this picture you can see the balls of semolina flour in the plate.
(https://i.ibb.co/v3BSkzs/20210708-213110.jpg)

Next, add the couscous.
Take the pan off the heat, cover, and let the couscous steam for 5 minutes.
When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous.
(https://i.ibb.co/8NJZJcN/20210708-213619.jpg)

The couscous itself, while tender and light, doesn’t have too much flavor, so it’s customary to serve it with seasonal vegetables and a rich meat broth. you can use lamb shanks for the broth because they contain a lot of flavor and gelatin, which produce a full-bodied broth.
(https://i.ibb.co/v1Mzd7x/20210708-213823.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 22, 2021, 01:42 PM
Tonight, I'm going to present another cheese.

Look carefully at the photo below.
Pay attention to the subtle color of the cheese. And look at the fungal flora on its rind. It is beginning to melt and it smells like feet. This cheese is incredible.
(https://i.ibb.co/cLYBVCh/20210722-202552.jpg)


This cheese is called "Tomme de Savoie". Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. You can see a map of Savoie below.
The maturing takes around 2-4 months during which the cheese starts to develop a thick grey rind dotted with patches of yellow or red moulding.
Tomme de Savoie dates back to ancient history.

(https://www.tomme-de-savoie.com/site/assets/files/1567/carte-tomme-de-savoie-igp.575x0.jpg)



Note that this cheese is banned in the US since the FDA stopped French cheeses like Roquefort, St. Nectaire, Morbier and Tomme de Savoie from coming into the USA.

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 26, 2021, 04:33 PM
Tonight, I'm going to present another recipe.


Look at the photo below.
You can see some pork cutlets, with slices of avocado. There is also a bottle of Cahors red wine. this wine is reputedly the darkest in the world.
(https://i.ibb.co/RpJn3X1/20210726-212059.jpg)


If the users of the forum were gathering in the mansion of humbert, this would be a perfect recipe for a barbecue.
Let's imagine the scene. shadow.97 is talking to Maher about his new intel i11. aa1234779 is enjoying his glass of Cahors wine with humbert. I'm preparing the pork cutlets with Vasudev. A Good roasting is an essential component of a good cutlet.
Title: Re: What kind of meat (or cheese) is it?
Post by: Shadow.97 on July 26, 2021, 07:56 PM
Had stewed spinach tonight.
One of my favorite dishes, preferably served with Blood pudding, lingonberry and some type of potato.

Didnt feel like making an entire meal, so just had the spinach.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 27, 2021, 02:17 PM
Tonight, you can see another dish on the table: steamed mussels with white wine and vegetables.

(https://i.ibb.co/fYTdngF/20210727-211213.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on July 27, 2021, 09:46 PM
One of my favorite dishes, preferably served with Blood pudding, lingonberry and some type of potato.

Blood pudding? Isn't that something Count Dracula would be interested in? Is it really blood or what?

I love lingonberry. I get it at Ikea, nobody else sells it.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 29, 2021, 04:18 PM
One of my favorite dishes, preferably served with Blood pudding, lingonberry and some type of potato.

Blood pudding? Isn't that something Count Dracula would be interested in? Is it really blood or what?

I love lingonberry. I get it at Ikea, nobody else sells it.

I'd be glad if shadow.97 could enlighten us about this Swedish delicacy indeed.
Maybe you could give us detailed precisions about the blood used in this pudding, and its difference with its French counterpart, the black boudin too.
I guess humbert would also want to know if this Swedish medieval dish can be found in San Antonio or in Texas, or whether he can find other "blood-based products".
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on July 30, 2021, 09:19 PM
I guess humbert would also want to know if this Swedish medieval dish can be found in San Antonio or in Texas, or whether he can find other "blood-based products".

If I asked for blood pudding, everyone would think I'm either a cannibal or a vampire.  :)  At Ikea they don't sell anything that even remotely looks like that. I wonder what it tastes like.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on July 31, 2021, 12:45 PM
Tonight, I'm going to show you another recipe.

Look at the photo below and try to identify the various ingredients of this dish.
(https://i.ibb.co/yBzqLLw/20210731-194049.jpg)


We have seen that humbert was interested in the blood pudding. That’s why I took the opportunity to make a recipe with curry rice and a “boudin noir”. Maybe Shadow.97 prefers the appearance of the Swedish blood pudding, which is a traditional Swedish dish made of pig blood that is mixed with flour, beer or svagdricka.
When Foreigners think about Sweden they probably think about smoked salmon, or cinnamon buns and not about the “Blodpudding” which is a very popular and common food eaten for lunch or dinner in Sweden.
Actually, In France boudin sausage is less popular. It is very cheap. The Anglo-Norman word boudin meant 'sausage', 'blood sausage' or 'entrails' in general.
Therefore, black puddings, blood sausages, or boudins noirs in French, properly so called, are pretty similar since they are made from pig's blood. The French boudin is also made of fat and cooked onions. They were made from the earliest times. The techniques and ingredients used in its composition are today numerous and vary according to the different local customs and traditions. Unlike black boudin, white boudin is made of poultry.

I guess that humbert might be a bit flabbergasted. Blood sausage is not a common recipe in the United States. However if he wants to taste this, a local market in San Antonio, called “Sasha's European Market” may be selling this.

Note that you can also find the correct pronunciation of the word “boudin” here (if you want to show the shopkeeper that you are a connoisseur who only accepts French products): https://www.larousse.fr/dictionnaires/francais/boudin/10430
If you want to impress your interlocutor, you can say “je voudrais un boudin aux oignons” (in my opinion it’s better with onions).

I imagine that Maher and aa1234779 must find this a bit disgusting. I know that pork meat is forbidden in certain religions. And I could tell aa1234779 that I’m not a big fan of Boudin. Actually, duck confit and smoked salmon are probably more refined dishes. If the photo of the pig was on the package, it would certainly act as a deterrent.


I'm adding another photo to show the texture of the blood sausage to humbert, once the skin is removed.
Here you can see the pig’s blood, pork grease, and onions. Sometimes they are mixed together with spices, condiments, wine, chestnuts, and chard, depending on the country or region. Blood serves as a spectacular food binder, much like egg whites, giving the sausage its smooth texture. The sausage mixture is then stuffed into pig's intestines. The sausage skin can be eaten, but it's not very good...
(https://i.ibb.co/nw0rQMb/20210731-194724.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 02, 2021, 08:03 AM
Today, I'm going to show you another dish.

Look at the photo below.

(http://image.noelshack.com/fichiers/2021/31/1/1627909181-20210802-145606.jpg)

Here you can see a pizza cooked in wood-fired oven. Maybe you have noticed that something is wrong. There is some soda on the table. This is a glass of "puma cola". Drinking beverages with as much sugar must must be the exception and not the norm.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on August 02, 2021, 09:21 PM
Here you can see a pizza cooked in wood-fired oven. Maybe you have noticed that something is wrong. There is some soda on the table. This is a glass of "puma cola". Drinking beverages with as much sugar must must be the exception and not the norm.

How do you know if a pizza is indeed cooked in a wood-fired oven? To me pizza is pizza, I can't tell the difference.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 03, 2021, 09:10 AM
Note that I have added a photo in this message: https://www.nomaher.com/forum/index.php?topic=3197.msg36854#msg36854
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 03, 2021, 11:49 AM
Here you can see a pizza cooked in wood-fired oven. Maybe you have noticed that something is wrong. There is some soda on the table. This is a glass of "puma cola". Drinking beverages with as much sugar must must be the exception and not the norm.

How do you know if a pizza is indeed cooked in a wood-fired oven? To me pizza is pizza, I can't tell the difference.

I purchased this pizza from a local pizzeria, and it was saying "pizza cuite au feu de bois", which can be translated by "pizza cooked in wood-fired oven".
Wood-fired pizzas are much tastier than those made in an electric or gas oven, of course. They are refined and unmatched.
Historically, pizza is a traditional Italian specialty, originating in Naples, Italy. This recipe is made with a pine paste pancake and topped with a variety of ingredient blends. Old-fashioned pizzas are cooked in a wood-fired oven. Compared to other cooking methods, a wood fire creates a tantalizing smell that you will never find in pizza baked in an electric or gas oven. The smell that emanates from cooking over a wood fire is incomparable and irreplaceable. Wood-fired pizzas do not have the same flavor as others. The intensity of the flames chars the dough of the pizzas and their toppings very lightly, giving them an irresistibly good flavor.

(https://i.ibb.co/fFkL5sm/shutterstock-655358575.jpg)


Tonight, I bought another cheese pizza, this time at the supermarket. This time I didn't want to spoil the pizza so the beverage is not a cola but a beer.

(https://i.ibb.co/VVtVmFR/20210803-183346.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 06, 2021, 07:06 AM
Tonight, I'm going to show you another recipe.

Look at the photo below.
(https://i.ibb.co/kDTn2vT/20210806-135213.jpg)
Here you can see uncooked pork spare-ribs.

If I was with humbert, Vasudev and some users of the forum in Texas, we would have a sunset barbecue with those spare ribs.
Now I'm going to show you how to cook it in an oven.

First and foremost, let's put the spare ribs in a ceramic cooking pot. Drizzle the spare ribs with beer.
(https://i.ibb.co/0XfyHF1/20210806-181143.jpg)

Now let's bake it at 270° for 50 minutes.
(https://i.ibb.co/v1TBdMd/20210806-181317.jpg)

Make sure that the meat is well-cokked (clear cooking juices and no pink flesh) in order to eliminate the risk of infection.
(https://i.ibb.co/VYjtGN7/20210806-184959.jpg)

When it's done, serve with remaining sauce.
(https://i.ibb.co/yFK2DSj/20210806-185944.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 09, 2021, 02:42 PM
Tonight, I'm going to show you another recipe: Oysters and melon.


In the Hérault, if you drive along the N113 coast road from Mèze heading east and look out to sea, you’ll spot a series of odd-looking structures, like square frames on stilts sunk into the seabed, sitting in the waters of the Etang de Thau. They are in fact wooden tables or oyster beds, the place where these slippery and salty critters are grown.
(https://i.ibb.co/FwB1zxK/870x489-parc-a-huitres-bouzigues.jpg)


Here you can see the oysters. Those Bouzigues oysters are produced exclusively in the Thau Basin.
You can also see a tool: the oyster shucker, available from fishmongers and kitchenware shops. If you're a beginner, you can shuck your oysters ahead of time and keep them refrigerated, covered with plastic wrap. Just don't wash them. Traditionally, mignonette - a classic accompaniment to fresh oysters - calls for golden shallots, but Spanish onion will do just fine.
(https://i.ibb.co/r5cnwxM/20210809-191400.jpg)


Here you can see the freshly shucked oysters.
(https://i.ibb.co/XXxykgb/20210809-193929.jpg)

(https://i.ibb.co/1LpwBnG/20210809-193939.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on August 09, 2021, 08:51 PM
Tonight, I'm going to show you another recipe: Oysters and melon.

Is it true what they say about oysters, i.e., that they do something similar to what Viagra does? I wouldn't know because I never eat them.


Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 12, 2021, 09:24 AM
Tonight, I'm going to show you another recipe: Oysters and melon.

Is it true what they say about oysters, i.e., that they do something similar to what Viagra does? I wouldn't know because I never eat them.
It's probably a myth. I wouldn't count on oysters to wake up Mr Koko. However, the general health condition and the dietary plan have a very important role to play indeed. It's certainly better to eat oysters than a Mcdonald for one's health. A few oysters with a melon cost 6€: it's less expensive than a Big mac menu.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 12, 2021, 09:26 AM
Look at the photo below.
Some users of the forum like humbert have recognized the distinctive shape of this sausage: it is a figatellu.
As you can see it is being dried, for at least one month. A weird fluid is oozing out: the figatellu is still alive, it's sweating.
Boiling it or roasting it? I will reveal the best way to cook this sausage.

(https://i.ibb.co/mN4LQ1C/20210812-155831.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 12, 2021, 12:56 PM
I was a bit surprised by the question of humbert and I wanted to check if eating oysters triggers -unwanted- side effects.
Look at the photo below.

(https://i.ibb.co/YtXfNgW/20210812-192129.jpg)

Here you are seeing the freshly shucked oysters. We have to make sure they are still alive. I put some music on (https://www.youtube.com/watch?v=YFIj5dnCMkM) and I squeezed lemon juice on the innards: the oysters moved.
Once again, they smell like the ocean breeze and they are delicious. If you are offered oysters, be careful, if they have a strong, offensive or pungent fishy smell, they are not good.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on August 13, 2021, 09:56 PM
It's probably a myth. I wouldn't count on oysters to wake up Mr Koko. However, the general health condition and the dietary plan have a very important role to play indeed. It's certainly better to eat oysters than a Mcdonald for one's health. A few oysters with a melon cost 6€: it's less expensive than a Big mac menu.

I agree. If indeed it does work it's probably a placebo effect. A lot of it is mental.

As for McDonald's, sometimes I think eating out of a garbage can is healthier than a big mac or whatever other garbage they sell.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 15, 2021, 02:03 PM
Tonight, I'm going to show you another recipe.

First and foremost, let the users of the forum analyze the ingredients of this recipe.
Maybe humbert or Vasudev are already able to identify the fish on the photos.



(https://i.ibb.co/m0Tv6VL/20210815-201214.jpg)
What you see here is a mackerel.
 

I thought that many users of the forum would recognize this fish, but it may not be the case.
On the map below, you can see the mackerel distribution in the world.
(https://i.ibb.co/j6d3W1D/mackerel.jpg)


The potatoes are precooked for 10 minutes.
(https://i.ibb.co/BCYkBrw/20210815-202956.jpg)


Then the mackerel is put in the middle of the potatoes and cooked for 20 minutes.
(https://i.ibb.co/K2Kj1Xj/20210815-203220.jpg)


(https://i.ibb.co/ky8yn0Q/20210815-205650.jpg)

Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 19, 2021, 02:36 PM
Tonight, I'm going to show you another recipe.

Look at the photos below.
humbert and shadow.97 must be wondering what kind of sausage it is. Is it a boudin? A figatellu? A saucisse de Montbéliard?
You can also try to analyze the cooking method used.
I'm going to reveal the nature of this sausage: it is a figatellu, or more precisely half of the sausage since figatelli have a distincive U-shape.
Maher and humbert must be wondering why I'm boiling the sausage in a saucepan to cook it: because sometimes figatelli are too salty, boiling it may change the texture of the meat, but it will help dissolve more of the salt.

(https://i.ibb.co/tQzhf4X/20210819-202046.jpg)

(https://i.ibb.co/jW1w18s/20210819-203159.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 26, 2021, 05:11 AM
Today, I'm going to tell you how to get a well-cooked pizza.

Look at the photo below.

(https://i.ibb.co/sC1zcnF/20210826-120146-001.jpg)

You can see a pizza with jambon, mozarella and mushrooms. But how to cook it?
Preheating the oven is an essential step, whether you are making pizza or other dishes. It will allow your appliance to heat up so that, when you place your dish on it, the desired cooking temperature is already reached. In general, the preheating time is about 10 minutes, depending on the power of the oven and the desired temperature. In order to bake a pizza, it is advisable to set your electric oven to the highest heat offered. Indeed, for a perfect cooking, the temperature must be high. Thus, on a traditional oven, you can generally select a temperature between 230 ° C and 250 ° C. If you have a professional electric oven or a pizza oven, the maximum temperature can be up to 270 ° C.
For a successful pizza, its dough must be able to swell very quickly. Indeed, if the cooking lasts, the foods in your pizza may overcook or even wet your dough. It will then not become crispy.
Title: Re: What kind of meat (or cheese) is it?
Post by: humbert on August 27, 2021, 09:48 PM
Today, I'm going to tell you how to get a well-cooked pizza.

This thing looks like someone burned it.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on August 28, 2021, 05:46 PM
This thing looks like someone burned it.

Maybe this wouldn't have happened with your expertise indeed.
Actually, I put the pizza on an oven rack that was probably too close to the resistance, hence the over-burnt impression of the dough. But the pizza was pretty good.

Now imagine this scene. We are together, with humbert, Maher, Vasudev, shadow.97, aa1234779...
aa1234779 and Vasudev are drinking a Pastis-tomate, the quintessential beverage of Provence. At the same table, shadow.97 is talking about the new DDR5 to Maher. I'm watching an episode of Melrose place with humbert.
In the meantime the pizza is in the oven. But we suddenly realize that we have forgotten the pizza: it's burnt ! This is something that often happens when nobody is focused enough on the primary mission.
And here is the outcome of the process:

(https://i.ibb.co/bbjyRBw/burnt-pizza.jpg)
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 06, 2021, 12:35 PM
Tonight, I'm going to show you another dish.
On the photo below, you can see a little caillette and some bred.

(https://i.ibb.co/J5DQWsm/20210905-180725.jpg)


Caillette is minced meat mixed with cabbage or chard then cooked in a cloth.
It comes from the Ardèche region in south-central France which is famous for chestnuts, sheep farming, Stone Age cave paintings and a scenic river... and the slightly flattened, souped-up meatballs dating back to the 16th century known as caillettes.
Pork has always been closely linked with the lives of the country folk of the Ardèche, with the traditional "tuade" (pig-killing) becoming the occasion for a village fête. Charcuterie, sausages, pâtés, and caillettes made their appearance on the table at every mealtime.
Title: Re: What kind of meat (or cheese) is it?
Post by: scarface on September 29, 2021, 04:41 PM
Tonight, I'm going to show you something.
Look at the picture below.

(https://i.ibb.co/dW3FcbB/20210929-202434.jpg)

As you can see, it is a cup of coffee, or a mug.
Since humbert and Maher are learning French, we're are going to see the correct translation in French.

In French, the usual word for cup is "une tasse". And in both English and in French, we can use "cup" or "tasse" in a metonymy. For instance, in the following sentence:
humbert and shadow.97 are at the bar, they are drinking a cup of coffee. For this you will say "humbert et shadow.97 sont au bar, ils boivent une tasse de café".
Note that you have to be careful: if the meaning of "boire une tasse" is obvious, and in certain cases you don't even need to precise the content since it is coffee most of the time, the expression "boire la tasse" means "to swallow a mouthful of water when swimming", and in the figurative sense, to suffer a setback.
So if you say "humbert et shadow.97 sont au bar, ils boivent la tasse", you interlocutor might be led to believe they are being bullied in the bathroom.

Now let's talk about the mug.
A mug is a large cup, typically cylindrical with a handle and used without a saucer. And this word appeared recently in France. For example in the book about James Dean "une dernière nuit avec Jimmy", released in 2010, we can read "Sandy vida son mug de café tiède".
Of course, In the French language the word mug is an anglicism, and in Quebec "mug" is not even used, they simply say "tasse" in this sense.
Note that the mug is also pretty similar to the beer mug, known as "chope" and used for drinking or measuring in Europe and Quebec, but it's only used for drinking hot liquids in North America.

Now humbert, Maher and Vasudev must be wondering if there is a French word for mug, which would depict a big cup.
And in litterature, we can find a word that has practically disappeared: "une moque". For example in 1922, Anatole France was writting in the book "The bloom of life": "Après m'avoir offert dans un cabaret du faubourg deux moques d'un cidre très dur, qui me fit mal à la tête, il m'emmena dans sa carriole au village de Saint-Pierre."
But the word "moque" is not used any longer. If you are saying in a bar "Je veux une moque de cidre", you might be served cider, but in a typical glass.
(https://i.ibb.co/8mb3fKj/cider.jpg)

And even the newspaper Le monde is using the anglicism "mug" to promote some travel mugs: https://www.lemonde.fr/guides-d-achat/article/2019/03/31/les-meilleurs-mugs-de-voyage_5443857_5306571.html