What kind of meat (or cheese) is it?

[Shadow.97]

Tonight, I'm back to present a new dish.

Look carefully at the photo below.




Vausdev, humbert and shadow.97 must be thinking that it's the perfect dish if they want to set up dinner with their neighbours.
I know for a fact that this kind of sausage is shadow.97's favorite food: it's a piece of boudin noir, a French specialty. Boudin is probably not common in Texas or in India, and if you manage to find it, maybe you shouldn't tell your guests that this sausage is a blend of fresh pork blood, onions, and spices if you want them to fully appreciate this dish.
As you can see in the photo above, once the boudin is cooked, accompany with flageolet beans lightly coated in butter.

I looked up this sausage, as I've heard of it before. To me, it really does sound tasty!
Would be fun to try your different foods. It feels like you get restaurant quality stuff at home.

[humbert]

Glad to have you back. Where have you been these past few days?

With respect to your meal, did you prepare the sausage yourself? I love sausages. I also know that they all taste more or less the same.

I also love beans and I'll eat yours without reservation. However, the look a little like grubs without legs (see google images). Doesn't matter to me. I've eaten insects before and I'll eat them again.

[scarface]

I knew that shadow.97 would react enthusiastically to  the previous publication. Boudin noir, known as Blodpudding in Sweden, is considered a local delicacy. I guess that humbert never heard of Boudin noir, since it is not a staple food in the United States. As for the preparation of the sausage, I just bought this precooked sausage. I just had to reheat the sausage in a frying pan. This kind of sausage is cheap.
If aa1234779 and Maher are looking for an alternative to pork's blood, they can turn to Boudin blanc (white Boudin), made of poultry meat.


Tonight, I'm going to present another dish. Look at the photo below.



You can see a duck breast (magret de canard in French), with beans.
The key to delicious duck breast is crispy skin, and the key to crispy skin is cooking it low and slow.
Once cooked, garnish the duck with thyme.

Duck breast offers exceptional taste interest due to its rich flavor and texture. Unlike other poultry, duck breast has a more pronounced red meat, which gives it a unique taste, both robust and refined. The subcutaneous fat surrounding the breast melts during cooking, imbuing the meat with intense aromas and giving it an unmatched tenderness.

[humbert]

As for the preparation of the sausage, I just bought this precooked sausage. I just had to reheat the sausage in a frying pan. This kind of sausage is cheap.

If it was precooked why not just use the microwave?

[scarface]

If it was precooked why not just use the microwave?

I'm afraid cooking with a microwave may result in unevenly cooked food.
To reheat some boudin noir, it could be sufficient though.
Tonight, we are going to make a new experiment based on your suggestion. I bought a big piece of pork meat. We are going to check if it's possible to cook it with a micro wave.
I will post some photos later.

[humbert]

I'm afraid cooking with a microwave may result in unevenly cooked food.

The microwave heats food much faster. For that reason you encounter a situation where the outside is very hot and the inside is still cool. The solution is to let it stand for a few minutes. Heat from the broiling hot outside flows inward and cooks the inside until the temperature is uniform. I deal with this situation on a daily basis.

[scarface]

Tonight I'm going to present another dish.
Look at the photo below.


Here is a piece of pork belly with some vegetables for couscous.


At first we have the piece of meat below: it's not cooked yet.

It's essential to cook the meat properly: we know that it's difficult to cook pork meat, and get rid of the naughty tenia tapeworm that is lurking inside.

We are going to follow the suggestions of humbert and try to cook this big piece of meat in the micro-wave oven.
The pork meat is delicately placed in the micro-wave oven.


25 minutes of cooking in the micro-wave oven gave it a perfect texture: the meat seems to be well-cooked. It's a huge success since the meat is tender and juicy.
However the experiment didn't go completely smoothly as several explosions were heard during the cooking process. It's probably due to the thickness of the meat.

[humbert]

However the experiment didn't go completely smoothly as several explosions were heard during the cooking process. It's probably due to the thickness of the meat.

This is perfectly normal. Everyone who cooks with microwaves must have a plastic cover to put over whatever you're cooking. This will block any discharge when explosions occur and will keep the oven clean. Otherwise the roof of the oven will have small pieces of food that will be hard to remove. You probably know what I mean, but if you're not sure go to google images and type in "microwave covers". There are all kinds.

[scarface]

Tonight, I'm going to present a new dish.


Look carefully at the photo below.
You can see a large piece of pork belly lying in a "faitout" device. Maybe humbert and shadow.97 have a similar device at home.


In the picture below, you can see the well-done pork belly: it was slow-cooked for half an hour. It is tender and delicious.
A hearty ratatouille is garnishing the dish.
Do the guests of Vasudev and Daniil deserve such a wonderful dish? I'm not sure.


Some onlookers have certainly noticed the beverage. It looks like a glass of red wine.
As red wine connoisseurs, aa1234779 and humbert know that light red wines generally have a lighter, less intense color than their full-bodied counterparts. And in the current case, the color looks particularly light indeed. It's probably a piquette, ie an undrinkable red wine. In all likelihood, this beverage is unlikely to reveal the complex flavor of the pork belly. A second clue is essential to characterize this beverage. It seems that bubbles are rising from the bottom of the glass. Something is definitely amiss with this beverage. Actually it's not an alcoholic beverage: it's just grenadine and lemonade.

[scarface]

Tonight, I'm going to present a new dish.

Look at the photos below.
You can see a piece of fish. What kind of fish is it? Is it good? Maybe somebody knows on the forum. I'll give you the answer later. In the meantime, Maybe humbert of Vasudev will give the right answer.