What kind of meat (or cheese) is it?

[scarface]

You prepared all those meals yourself? Do you live alone? You keep moving around France. Where are you now?

Yes I did them myself. For the rest, take a guess.
I really think the users of the forum are anxious to see some photos of humbert's raclette. And I'm curious to know if it's possible to find some raclette cheese (a cheese with raw cow's milk) in the USA.

[humbert]

Yes I did them myself. For the rest, take a guess.

I'll assume that's a yes. No ladies in your life, or do they come and go? [If you don't mind telling me]

You forgot to tell me what city you're in now. In the time I've known you, you've lived in no less than 10 places. Last I heard you were in Grenoble. Still there?

I know from experience that moving ain't cheap. How do you manage it?

[scarface]

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


Look carefully at the photos below.

What you see here is a filet mignon of pork. It is topped with boletus and oyster mushrooms.


Once cooked in a large stockpot, the fillet is served with pasta and avocado, this is a good dish. Note that the beverage is a craft beer.


This recipe certainly aligns with Vasudev and shadow.97's eclectic yet refined tastes for food.

[humbert]

Tonight, I'm going to present a new dish on the forum.
What you see here is a filet mignon of pork. It is topped with boletus and oyster mushrooms.

Once again, did you tie those strings or does it come that way from the supermarket?

[scarface]

Tonight, I'm going to present a new dish on the forum.
What you see here is a filet mignon of pork. It is topped with boletus and oyster mushrooms.

Once again, did you tie those strings or does it come that way from the supermarket?

Actually this filet mignon was already tied up because it was stuffed with excellent mushrooms. Unlike rôtis, I'm not certain filet mignons always come tied if not stuffed.
Note that I used the French expression "filet mignon", but upon verification I think its meaning is different in English. It appears the expression "filet mignon" is a cut of meat taken from the smaller end of the tenderloin of a cow in English while it mostly refers to cuts of pork tenderloin in French. So the translation for "filet mignon de porc" is rather pork tenderloin instead of filet mignon of pork.

[scarface]

Tonight I'm going to show you another raclette.

Look carefully at the photos below.


As you can see, I chose some red potatoes to prepare the raclette.
The red potato has an oblong shape and a pinkish skin that conceals a pale yellow flesh. It is a variety with firm flesh.
Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.


Without device raclette, you can melt the cheese in a pan. Once the cheese melts and starts to bubble, you can poor the cheese on the potatoes and on the slices of rosette (pork meat).

The raclette is ready. Of course, there is no Cola in the Coca Cola glass, it would spoil the raclette. Instead, It is accompanied by a red wine (a cabernet sauvignon). It's not a good wine: a raclette is a strongly flavoured meal and it smells like unwashed socks, so you don't need a refined wine since you won't be able to appreciate its complexity.


I'm sure this message will help Vasudev, shadow.97, humbert and the users of the forum if they want to make their own raclette.

[humbert]

@Scarface - Potatoes fill you up pretty fast. Can you eat all that food in a single sitting? I mean all the potatoes and the meat underneath? I couldn't.

[scarface]

@Scarface - Potatoes fill you up pretty fast. Can you eat all that food in a single sitting? I mean all the potatoes and the meat underneath? I couldn't.

Well, it turns out I haven't been able to eat all this in a single meal indeed. I put a few potatoes, wrapped with cheese, in the fridge for a subsequent meal.

[scarface]

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

Look carefully at the photo below.



What is it?
In any case, this is certainly an excellent recipe for the guests of humbert and shadow.97. I will add more comments later.

[humbert]

Tonight, I'm going to present a new recipe.
What is it?
In any case, this is certainly an excellent recipe for the guests of humbert and shadow.97. I will add more comments later.

I'd say the meat on the bottom is chicken due to the arrangement of the bones. On top it's what we call "green beans". I'm thinking in French they call it something else.

Right?