Author Topic: What kind of meat (or cheese) is it?  (Read 33318 times)

July 08, 2021, 04:44 PM
Reply #200
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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.

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.

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.

July 22, 2021, 01:42 PM
Reply #201
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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.

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.

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.