Who gave this heretical practitioner permission to cook?

Chapter 179 Life is Unpredictable, Like a Large Intestine Wrapped in a Small Intestine! Double! Super Double! (Bonus Chapter for 5K Chapters)

Andouillette de Troyes

Also known as Troyes sausage.
It is a branch of a traditional French sausage, with a history dating back to the Middle Ages.

Compared to Xia Ming's previous creative dishes, this is a classic French meal.

Although many Gauls do not accept this view.

Because its texture and taste are really hard to accept, compared to other products, stinky tofu is already considered a mild product.

If we absolutely have to draw a comparison, we can only bring out the "Nine-Turned Intestines" of a certain contestant to rival it.

Xia Ming was able to learn about this dish thanks to two memes.

One is "Nine-Turned Large Intestine," and the other is "Life is unpredictable, the large intestine wraps the small intestine."

The former is familiar to everyone, and the latter should also be familiar to everyone.

It originated from the Squidward character in the animated series "Hi My Baby," specifically from the lines in the Taiwanese version of the dubbing.

Similarly, there is another dish in the Tai District with a similar description.

【Stein wrapped in sausage】

"Large Intestine" refers to glutinous rice sausage, which is made by selecting high-quality glutinous rice with plump grains and white color, adding spices such as pepper and star anise, and stuffing it into pig intestines.

The "small intestine" part is sausage, and it is mostly made from pork hind leg meat.

Its fat-to-lean ratio is moderate, generally 7:3 or 8:2, and it is made with seasonings such as salt, sugar, wine, and soy sauce. The flavor of sausages varies in different areas of Taiwan.

Sometimes it is eaten with pickled sauerkraut to cut through the richness.

However, this "large intestine wrapped in small intestine" is only similar in name to "Trois sausage"; the preparation method is different.

The preparation of Troyes sausage is much more complicated than this.

Generally, carefully selected "pig intestines" are soaked, washed, and then used for later use.

Then use pig stomach and small intestine, along with some other offal, and grind them all together.

Then add red wine, sea salt, and black pepper, and marinate it together.

Finally, similar to the enema method used during the Chinese New Year, all the ingredients are combined, tied into sections, and then the air is released from the surface using a needle.

Then, simmer it in pork bone broth until fully cooked, then remove it, chill it in ice water, and quickly set its shape.

When eating, simply grill it over charcoal and serve it with a unique sauce.

As for how Xia Ming knew about this, it can only be attributed to the power of internet search.

In my memory, I originally wanted to search for the origin of the meme "Life is unpredictable, large intestine wrapped in small intestine", but because the account had searched for a lot of food information, it was pushed to me along with it.

The title above looks particularly intimidating.

[Luxury French cuisine? A bizarre culinary experience? Taiwanese sausage wrapped in sticky rice, a top-tier French-style braised pork intestine?]

I remember clicking on it on a whim, only to later realize it was clickbait.

The so-called "Troi sausage" is indeed a large intestine wrapped around a small intestine, but only a trace of the unique taste of intestines remains inside.

The key reason why it is considered a "dark cuisine" is because it has an unpleasant stench.

This is essentially a complex flavor of meaty smell (Gallic pork is castrated, so it has a strong smell) + fermentation.

While it shares some similarities in principle with the "stinky smell" of stinky tofu, its essence is actually closer to "Xuanwei ham" or "Jinhua ham".

If I had to describe it, it would be like a slightly spoiled ham mixed with a lump of pork that smells very fishy, ​​plus a bit of the stench of water that had been used to soak pig offal.

Hmm, it's comparable to the internal organs of the Soul River Fish.

Of course, something so smelly must have some unique qualities to have survived.

According to the short videos in the memories, the biggest reason is that in some regions of Gaul, people prefer to eat offal.

Other places don't really like eating offal.
However, because Troyes sausages have a strong and unique aroma after fermentation, many people may not like the smell, but they find them quite delicious.

Of course, to make it palatable, Troyes sausage needs to be served with an extremely strong-flavored sauce and pungent parsley.

To enjoy this dish, you need to overcome the psychological barrier of smell first.

Of course, Xia Ming only knew the basic information about the sausage, and had no idea about its fat-to-lean ratio, marinating time, or types of seasonings.

But it doesn't matter, in my memory there are many similar "Chinese" dishes.

First is [Lili Intestine].

Next up is the [juicy braised pork intestines].

These dishes have a similar texture to the exterior of Troyes sausage.

Of course, after going through all this trouble, the main reason Xia Ming chose this over everything else was that he was extremely familiar with the way internal organs and intestines were presented.

"In the Nine Provinces Continent, the intestines of ordinary Soul River Fish are mostly useless and are thrown away as waste."

"But special Soul River Fish are different. Even if their internal organs taste exactly like 'Night Moon Beast Brew,' they'll still absorb it!"

Xia Ming smiled.

Even these ingredients aren't always available in the kitchen; they're only supplied to high-ranking members of the Blood Blade Sect.

Naturally, there will be certain requirements.

"The Night Core already tastes bad enough, so the intestines of the special Soul River Fish are naturally even more rotten."

"Basic treatment was out of the question; we had to go to great lengths to mask the smell. Back then, the most common ingredient we used was the large intestine of 'Xianhu Pig.'"

"The 'Immortal Gourd Pig' originates from Beichuan. It is a third-tier or higher demonic beast. The pig tastes good, yields excellent meat, and is very strong."

"Disciples of the Beast Taming Sect love raising animals; they can be used as mules and horses in the mortal world, and also as emergency food."

"When the pig reaches the fourth level or above, its intestines undergo some changes, resulting in a better taste. They often boil them in plain water within their own sect."

"Of course, most of it flowed into other materials trading markets."

The Blood Blade Sect and the Beast Taming Sect had a good relationship before, mainly because the Blood Blade Sect had a constant supply of low-quality blood food to provide to the disciples of the Beast Taming Sect.

The disciples of the Beast Taming Sect used food to exchange for blood food, which was then mixed with other spiritual ingredients and used as food for carnivorous beasts.

In the city, this stuff should be called a "fattening agent".

"After obtaining the large intestine, it is washed with spiritual spring water to remove the unclean smell, and then placed in blood wine for half a month. Finally, the intestines of the Soul River fish can be stuffed inside."

"When wrapping the meat, because the smell is so strong, we also pick out some meat with a strong original flavor, mince it, and put it inside."

Of course, the sausages of the Kyushu continent are not tied in knots; they are just a whole string coiled up like a rope.

When needed, just cut directly, and seal the cut with your cultivation level, and there won't be any problems.

"Like the Troyes sausage, no matter how good the other ingredients are, this can't mask the taste of the Soul River fish."

"We used to consume it with blood wine, but after we discovered 'Night Moon Beast Brew,' we developed a new method."

"Use 'Night Moon Beast Brew' to boil the wine, then simmer it."

Unlike the basic logic of the city, using "stinky water" to make Troyes sausage will only make it stinkier.

However, "Night Moon Beast Brew" can neutralize the taste of "Soul River Fish Intestine".

"Although the language is still a bit harsh, it's no longer a big deal for cultivators."

"Blood Blade Demon Ancestor had previously invited elders from other sects to eat here. The spiritual energy was abundant, and the taste was indeed unique."

Of course, the most important thing is that the Troyes sausage needs to be marinated. Even if Xia Ming starts making sausages right now, he won't be able to meet the marinating time.

But "Soul River Fish Intestines" doesn't have so many requirements; instead, he has to find ingredients with a strong enough flavor first.

Thinking of this, Xia Ming smiled and looked up.

"Han Tianyan, you chose the question, you cooked the shit, so don't blame me for adding a penalty!"

Meanwhile, Han Tianyan was doing his best to prepare the soup in front of him.

He had thought it through very clearly. If he cooked "excrement" on the spot without a reasonable excuse, the judges and the competition organizers would definitely not let him off the hook.

Therefore, he had to abandon the tone he had initially set.

From "traditional French cuisine" to "fusion French cuisine".

Otherwise, the roasted durian and the boiled herring in the can would be hard to explain.
"The stench from boiled canned herring disappears quickly, leaving behind a salty, savory flavor similar to that of seafood."

"It's absolutely impossible to use this as a main dish, but it's not impossible to make it into a sauce to serve on the side."

"As for durian, when durian is soaked in water, its sugar content is released, and the taste is comparable to white sugar, but the sweetness is more mellow. It can be used in desserts, and some can also be added to soups."

Han Tianyan didn't want to be kicked out of the competition, so he could only match the soup with the characteristics of durian.

When this is mentioned, the first thing that comes to mind is "durian chicken".

Therefore, Han Tianyan did the same.
He used the French method of making "clear chicken stock" and added durian to create a soup with a sweeter and smoother taste.

He wasn't in a hurry to serve the food anymore, because he felt that Xia Ming was probably even more conflicted than him.

"I've sealed your nose, so you can't even peek into my cooking."

"The whole place was enveloped in the aroma. At this point, no matter what kind of food you make, it will be locked in this aroma." "Although I was two and a half steps slower, it doesn't matter. Every minute that was delayed was my time to shine."

Just as he smiled.

Xia Ming returned from the food storage room, carrying a pile of ingredients in his hands.

Han Tianyan was clearly taken aback when he saw the pig intestines displayed on the outside.

While he was still thinking about French cuisine, and what creative French dishes could use large intestines, he then saw an ingredient that was both familiar and unfamiliar to him.

Blue cheese

"???"

The viewers in the live stream also saw Xia Ming's basket at this moment, and their expressions turned horrified.

[Okay, okay, this is how you play it, huh? I'd call it a judges' torture session!]

[Xia Ming: Since you started it, I won't hold back! Don't you even remember how I debuted?!]

[Oh yeah, he played so normally in the later matches that I couldn't remember him for a moment. This guy used to be a tough guy making "douzhi balut" (fermented mung bean juice and balut)!]

[Oh no! Not only blue cheese, but also "fermented amaranth stems"! This is insane, absolutely insane!!!]

[Teacher Sui Wubai, run! The Stink Legion is attacking!]

[I think I understand now. Han Tianyan was probably driven to desperation by Xia Ming, which is why he resorted to this tactic. But why does Xia Ming seem so excited?]

[Oh no, there's wasabi! Guys, I'm eating, I'm outta here, I can't stomach this!]

The moment Han Tianyan saw Xia Ming's basket, he was stunned.

Compared to what Xia Ming pulled out, his durian was nothing.

Canned herring could rival it, but...
Just when he thought he had still retained a shred of dignity, he saw Xia Ming also pull out a can of herring.
Han Tianyan felt a sudden darkness before his eyes.

His original intention was to block Xia Ming's sense of smell and force him to back down, but he didn't expect Xia Ming to stick to him so aggressively.

What I didn't expect was that after he started pestering me, he became even more aggressive and showed absolutely no sportsmanship!

"Oh no, we've gone off-topic."

Han Tianyan immediately realized the problem.

Now, the theme has completely shifted from French cuisine to the "battle for flavor."

The seven judges, like guinea pigs, waited for the two dishes in a stinky environment.

If a person has a normal sense of smell and a normal taste, they won't be in a good mood.

At this moment, it would be good if he could use these stinky ingredients to make a dish that fits the theme, which makes logical sense!
But what if you can't make it?
Han Tianyan felt cold sweat pouring down his forehead; he could imagine how serious the consequences would be if he failed to do it.

The problem is, simply making it isn't enough.

You grilled several pieces of durian, but only used a fingernail's worth at the end. Do you really think the judges are stupid? Didn't they know what you were up to?
But if Han Tianyan really uses durian and canned herring as the main ingredients, wouldn't that be equivalent to returning to Xia Ming's control?

What's even more terrifying is that these two things of his are completely incompatible with the smell and the enemy's ability to fight.

If Xia Ming's main course is served first, then unless he stuffs a can of herring into the judges' mouths, he will lose completely in terms of smell alone.

Moreover, he knew very well that the human body has a very strong self-regulation mechanism; if you smell a bad odor for a long time, you will gradually not be able to smell it anymore.

But at this moment, if you give the judge a little fragrance, he will react quickly.

Han Tianyan originally planned to use this to his advantage in presenting the soup.

But Xia Ming's stench was so overwhelming that even if he took the paper out of his nose, he wouldn't know whether the food in the pot smelled good or bad.

The entire arena is now in complete chaos.

Under these circumstances, Han Tianyan had absolutely no confidence in confronting Xia Ming.

After all, he couldn't make something like "douzhi balut" (fermented mung bean juice with balut).
"It's over. After all that scheming, I've ended up getting myself caught in the crossfire."

Han Tianyan felt a sudden darkness before his eyes, and he even forgot about the soup in the pot.

Xia Ming looked indifferent, while Han Tianyan looked utterly hopeless.

The seven judges were cursing under their breath at that moment.
After Xia Ming raised the stakes, the situation was no longer just about cosplaying a restroom; it had become a complete "outhouse."

If it weren't for the live broadcast, the seven judges would definitely have found a place to hide first.

Now, all they can do is suffer while praying that the two will end the match soon.

Of course, all of this must be attributed to Han Tianyan.

Sui Wubai dropped his pretense and looked at Han Tianyan with the same disapproving gaze he would give a disciple.

"Old Jiang, I think we need to think about this competition format more. Everyone's watching the live stream. If it's always like this, it won't have a good impact!"

Mao Xianzheng nodded repeatedly.

"That's right, we can't just do things recklessly. You mentioned fusion, and we agreed, but not this kind of fusion!"

Wei Yan also spoke up.

"Brother Jiang, I think that chefs shouldn't just be assessed on their cooking skills; they also need to adhere to certain basic principles!"

"Even if we weren't judges, as ordinary diners, we couldn't stand the smell when we entered the restaurant!"

Yin Shengjiang nodded as well. He had initially thought highly of Han Tianyan, considering him to be an intellectually gifted individual.

But in this situation, even if they manage to cover it up by writing it down in their notebooks, and the Chefs Association doesn't hold them accountable later, their reputation in the culinary world will be just as bad as it was in this incident.

It stinks.

Compared to the others, Yin Shengjiang felt that the previous Sun Xingyao looked much more handsome.

As time ticked by, the seven judges went from feeling helpless to numb, and eventually, they got used to it.

After that, Han Tianyan served a soup dish. Judging from the judges' expressions, they wished they could skin him alive.

They had finally gotten used to the stench, and now Han Tianyan was serving up a fragrant dish, regardless of whether the soup tasted good or not.

After the evaluation, they have to adapt all over again.

This was all Han Tianyan's doing!
Han Tianyan was also helpless. In fact, he had already gone very far, but the smell on site was too strong. Through his cooking combination, what was theoretically a smelly soup still smelled good when served.

The judges' scent system has crashed!

Just as Han Tianyan was struggling to take each step, Xia Ming's dish was finally ready.

Looking at the simply presented dishes in front of them, Tan Zhifeng, Sui Wubai, and Yin Shengjiang showed some surprise.

They deduced from its appearance and faint smell that it might be a Troyes sausage.

Just as they were wondering, Xia Ming took the knife and fork provided by the competition organizers and cut open the large intestine in front of him.

As it was cut open, the layered meat sauce inside burst out with a sizzle, flowing out like sweet, fresh blood from the cut.

Just as the juice gushed out, the judges felt as if they had been struck on the head.

It smells so good, so delicious!
The fragrance contrasted sharply with the surrounding stench, almost making Mao Xianzheng faint from the aroma.

Even Tan Zhifeng felt a bit numb.

He took a few deep breaths to calm himself down and continued to look at the grilled sausage in front of him.

To my surprise, they had been evenly separated and covered with a layer of red meat sauce.

Just when he thought it was time to eat, Xia Ming took a cup from the side, scooped out some white sauce, and sprinkled it evenly over the red meat sauce.

Only then did he hand the dishes to everyone.

Tan Zhifeng was surprised to find that the aroma was significantly suppressed the moment the white sauce was poured on.

His dizziness has also improved a lot.

"Is it rotten sauce? Oh well, now, we can't be sure what we smell."

Tan Zhifeng stopped hesitating and picked up his knife and fork to start tasting.

He had eaten Troyes sausage before and had a general understanding of the situation. This time, he wanted to see how Xia Ming would handle some problems.

Just as he put the sausage in his mouth, ready to chew, his eyes widened in shock.

A pungent, peppery aroma savagely awakened his taste buds.

Next comes a touch of the very flavorful "creamy fish sauce," with an incredibly smooth texture and a burst of fermented aroma.

With its mild, salty seafood flavor, it instantly won over his taste buds.

Sui Wubai, who was standing to the side, also widened his eyes instantly.

"Is this a sauce made with white wine, blue cheese, canned herring, mushrooms, cauliflower, pepper, and butter?"

"This tastes amazing."

Just as he was thinking about the types of ingredients, a strong smell of wasabi entered the fray.

He sat up abruptly, his whole body instantly turning red.
(End of this chapter)