Have you ever had blood sausage? Let me know your thoughts.
@MinnoMinori
6 ай бұрын
Yeah, I've hand plenty. It's a stronger flavor for sure but having it as a sausage or the 'blood pancakes' you can find in the Nordic region allows it to be served easily with very contrasting flavors like apples or lingonberry that can cut through the gaminess. Elsewhere, you'll find it mixed with sticky rice instead of long-grain rice or oatmeal and cut with coriander and powdered peanut.
@jakedo4577
6 ай бұрын
Oh hell yeah, I love it. Especially when you serve it alongside a plate of boiled off cuts with a spicy dipping sauce. That’s one of the best plate of food you can have with a bottle of rice moonshine. As it’s customary to my Vietnamese heritage, especially the drinking culture there
@oneeyejack2
6 ай бұрын
i'm french so, yeah multiple times (it's not a week day dish, but still commonly served in families and restaurants)... apples and blood sausage works very well together..
@ThaLardy69
6 ай бұрын
Another frenchie here so yeah, had it multiple times and still crave it often ! Don't worry, it's not supposed to be juicy or bloody, you did just fine ! I still remember the first time I had it, as a kid on my grandparents' farm, my grandpa, dad and uncles slaughtered this huge pig they had to celebrate the whole family getting together, my grandma made blood sausage and so many more things from it, we ate like kings for a whole week !
@geekonaleash1785
6 ай бұрын
Always have it around Christmas and Easter...I love the stuff.
@taharokz
6 ай бұрын
We have blood sausage in the UK but we call it black pudding and it usually contains oats too. The best black pudding is from Scotland or Bury in northern England and is most often eaten as part of a full english breakfast. We also have white pudding too which is very similar but without the blood.
@mitchmai
6 ай бұрын
I gotta get my hands on that good STUFF
@theelk801
6 ай бұрын
yoooooo my dude is going to france let’s gooooooo
@mfourcade75
6 ай бұрын
For the buttered caramel, start by making the caramel. When it is almost done, lower the temperature, add the butter bit by bit and whisk it in. The proportion is around one of sugar (100g) and half of butter (50g). Higher proportion of butter will result in an excess of fat not absorbed by the caramel. Also I would recommend to use a smaller pan, so that the apples cover the bottom of the pan. The juice rendered by the apples will dissolve the caramel, heat will evaporate the excess of water and your apples should be perfectly sizzled, with all the caramel transferred into them (this is how I proceed to start the tatin tart). Good luck!
@mitchmai
6 ай бұрын
Great freaking tips. Thank you :)
@DominiqueKlaey
6 ай бұрын
Yeah, it’s a traditional winter dish here in France-neighbouring Switzerland. However, we don’t typically fry them, just simmer them. Also, you usually have liver ones and blood ones. And yes, some like it, some don’t.
@mitchmai
6 ай бұрын
Cool to know. Thanks for the comment!
@BigTeire
6 ай бұрын
Yeah man its called black pudding and Ireland also has white pudding. Its amazing with a full irish fry and used in alot of dishes with pork and scallops. Its the best
@mitchmai
6 ай бұрын
Word that's something I have to get around to trying. Thanks for the comment!
@gingiesmate5771
6 ай бұрын
Damn that was such a good reveal, great video as always Mitch :)
@mitchmai
6 ай бұрын
I appreciate it :)
@VibesAndNotes
6 ай бұрын
You really committed to this book! Blood sausage is the one thing Bourdain swore by that I needed someone else to go first... Thank you but I don't think I'll follow your lead on this one, but I am going straight to that episode. Dope ending! 🤯
@mitchmai
6 ай бұрын
Thanks for the comment brother :) Stay tuned
@STVG71
6 ай бұрын
I love black pudding or blood sausage, especially with eggs and baked beans in the morning. I'm looking forward to seeing the video from your trip!
@mitchmai
6 ай бұрын
You sir have the breakfast of champions. And it's a fun video coming up, stay tuned!
@johnf4507
6 ай бұрын
Hell yeah I love black pudding. There’s also white pudding and it tastes really good.
@mitchmai
6 ай бұрын
White pudding, that I must try
@clee89
6 ай бұрын
I generally follow a pescatarian diet these days. However, back when I used to eat more meat, I used to love black pudding. I also used to eat congealed blood because it isn’t uncommon in Asian soup dishes.
@mitchmai
6 ай бұрын
Hm I'm yet to have straight congealed blood :0
@jss309
6 ай бұрын
Happy to learn you got to Paris Mitch! Cheers!
@mitchmai
6 ай бұрын
Thanks, stay tuned :)
@kevinpaulin7690
6 ай бұрын
OK, so admittedly, I was scared of blood sausage (a.k.a. black pudding) but it doesn’t look quite as…what’s the word…Repulsive?… as I thought it was going to be. So, that’s a plus. I still can’t watch the rabbit video because you know…. It’s a bunny. Baby steps. Honestly, I would probably be a vegetarian if I lived on a farm, but since I grew up in the south, and I’ve eaten meat my whole life that will probably never happen. Great job! Also, great to see you live. 😊People want to see you! Own that ❤
@mitchmai
6 ай бұрын
Thanks for the comment Kevin, and happy to have you over on the live stream!
@kevinpaulin7690
6 ай бұрын
@@mitchmai sure thing! I also tend to overthink things. I’m honestly not a picky eater. So next time I overthink, I should probably just eat it. 😂
@jaytrietsch7715
4 ай бұрын
Chef John's Food Wishes Fondant Potatoes ROCK! I love that recipe and my kids ask for baked potatoes that way.
@mitchmai
4 ай бұрын
It really does smack. Thanks for your comment Jay :)
@logantucker4366
6 ай бұрын
Keep it up dude! Your videos inspire me to cook more
@mitchmai
6 ай бұрын
Awesome to hear. that's the idea!
@joshuabuell4020
6 ай бұрын
Great transition at the end there!
@mitchmai
6 ай бұрын
Thanks :)
@joegideon8461
6 ай бұрын
I love Boudin Noir -- really need potato puree with that (not baked potatoes), as well as your carmelized apples. A little Dijon mustard on the side is nice too!
@mitchmai
6 ай бұрын
I've lately been obsessed with Dijon lol. Thanks for the comment!
@nodejsdev
6 ай бұрын
cool transition at the end. I didn't see that coming
@mitchmai
6 ай бұрын
hahooo gotcha
@TitanFitness24
6 ай бұрын
Wow you are truly incredible. Love you Mitch
@mitchmai
6 ай бұрын
Dimer RETURNS. thank you Ant
@cozm0859
6 ай бұрын
You confident in this dish? Say confident enough to serve it to JJ and convince him to stay a Viking for life?
@mitchmai
6 ай бұрын
JJ ain't built for boudin noir. I said it.
@YungRamo
6 ай бұрын
oh snap, the vlog era is starting. im ready
@mitchmai
6 ай бұрын
Haha a few of them at least. I don't plan on being a 'vlogger' per say, but when I travel you're coming with me damn it.
@DirtyHairy84
6 ай бұрын
I probably would have sautéed the apples in the butter first to get some browning and finished with the sugar. Reason being the butter would have browned and had some toasty notes and then the sugar would be more for some sweetness and less concern for a caramel.
@mitchmai
6 ай бұрын
Oh my I like the way you think sire
@valiantabello
6 ай бұрын
Our boy is international!
@mitchmai
6 ай бұрын
For now 😅
@grayscaleskiesx
6 ай бұрын
You sold me on trying blood sausage when you said pate/liver. Been nervous to try anything blood based again after a bad experience with dinuguan (basically spicy, acidic pork blood stew) from a street vendor years back 😅
@mitchmai
6 ай бұрын
Glad to sway you to the dark side. It really was nice, but def needed a little acid to cut the meat. Thanks for the comment!
@jonathanmatthew1263
6 ай бұрын
Nearly teared up seeing ya get to Paris, I wish I could relive being there for the first time again. C'est magique
@mitchmai
6 ай бұрын
Thanks for the comment Jonathan. It was an amazing time. Stay tuned :)
@ianlewis4383
6 ай бұрын
Whoaaaaa Paris here we go 💪💪💪
@mitchmai
6 ай бұрын
weewee
@mace_beatbox
6 ай бұрын
AYYYY THATS MEEE:))
@mitchmai
6 ай бұрын
you have been chosen.
@mikedaub1991
6 ай бұрын
I liked the celery leaf
@mitchmai
6 ай бұрын
It added a nice splash of color, and absolutely no contribution to the flavor haha. This is youtube :-0
@BraxtonHoward
6 ай бұрын
The caramel needs to be caramel before the butter is added. Sugar doesn't caramelize at a low enough temp to not burn the butter.
@mitchmai
6 ай бұрын
Worddd thanks for the comment sir
@BraxtonHoward
6 ай бұрын
@@mitchmai Always glad to see your videos go up. It's been fun watching you learn.
@danyromero2391
6 ай бұрын
I catch up the seriessss 🫶🏼🫶🏼🫶🏼
@mitchmai
6 ай бұрын
Heyohhh
@mlaff5002
6 ай бұрын
I love blood sausage. It’s full of iron
@mitchmai
6 ай бұрын
Oh yes, and enough b12 for the whole east coast :)
@victormai5182
6 ай бұрын
I see you went with the red plate
@mitchmai
6 ай бұрын
course.
@alexandermethven
5 ай бұрын
well done from commis chef .👍👍👍
@mitchmai
5 ай бұрын
Wow, thank you. Awesome to hear you think so
@BYRON..
6 ай бұрын
morcilla?
@mitchmai
6 ай бұрын
Hm, not sure
@christianoliver6980
6 ай бұрын
Yes, morcilla is spanish for blood sausage
@BYRON..
6 ай бұрын
@@christianoliver6980I live near Bury, a town famous for their Black Pudding, am I right in saying that the difference is that Morcilla contains rice?
@christianoliver6980
6 ай бұрын
@@BYRON.. depends on the country/region. Could be some put rice in it. In Uruguay we put sugar, nutmeg candied fruit and walnuts in our morcilla.
@philouinla
6 ай бұрын
Most culinary traditions tend to put some stuff besides blood (pork most of the time) : Spanish morcilla typically has rice, in Russia they add kasha (buckwheat), Koreans add glass noodles to their "sundae". French boudin, typically, is either plain ('nature"), with onion (aux oignons) or with apple (aux pommes). Some have little white specks of fat, but there is no trach filler. Have to mention the delicious "boudin antillais" from the French West Indies islands of Guadeloupe and Martinique: smaller in size, their boudin is flavored with hot chili peppers (habanero type) and are traditionally poached in water, not pan fried. For a countryside, casing-free form of boudin, you may get the chance to eat or make "sanguette". Place blood (poultry, I find duck the best) in a soup plate and let it set in the fridge for 2 days or so. Get rid of the clear plasma that will have separated and rise to the surface and pan fry the solids which will have form a disk in duck fat, chopped garlic, shallot and parsley. Season with salt and pepper and enjoy with toasted country bread. Bon appetit les amis !
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