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Message
Few questions about Boudin
Posted on 10/3/14 at 7:38 pm
Posted on 10/3/14 at 7:38 pm
I usually cook it on the grill. Any other suggestions? Pan fry?
Where is the best place to get some in Nola? Usually just go to Rouses, but im looking to step it up.
Where is the best place to get some in Nola? Usually just go to Rouses, but im looking to step it up.
This post was edited on 10/3/14 at 8:36 pm
7
Posted on 10/3/14 at 8:12 pm to TigerEggs
(no message)
This post was edited on 10/3/14 at 10:28 pm
Posted on 10/3/14 at 8:17 pm to TigerEggs
I'll go.
Why is it shaped like a penis?
Why is it shaped like a penis?
Posted on 10/3/14 at 8:21 pm to ellunchboxo
It's shaped like guts.....cause that's what the casing is: hog guts.
Posted on 10/3/14 at 8:25 pm to hungryone
Posted on 10/3/14 at 8:32 pm to TigerEggs
Hmm, that's a tough one. I'll have to think about it.
Posted on 10/3/14 at 9:39 pm to TigerEggs
gas up the car and drive into the Atchafalaya Basin. Don't make a habit of eating boudin in nola. The hipster chefs can't recreate the beauty of a back room gas station boudin casing machine.
Maybe that new butcher clock place on baronne st, by the new martins wine cellar build behind column hotel. i've heard they slang links.
Maybe that new butcher clock place on baronne st, by the new martins wine cellar build behind column hotel. i've heard they slang links.
Posted on 10/3/14 at 9:45 pm to PaBon
Don't know anything about the Nola boudin scene ( no innuendo intended). If I'm not grilling boudin, then I like to throw it in the oven on 300 for ~20 mins to crisp up the casing. The boudin at Bourgeois in Thibodaux is pretty legit. About 1 hour from Nola.
LINK
LINK
This post was edited on 10/3/14 at 9:47 pm
Posted on 10/3/14 at 9:46 pm to Geaux2Hell
Grill. I like a crispy skin
Posted on 10/3/14 at 9:49 pm to Geaux2Hell
quote:
The boudin at Bourgeois in Thibodaux is pretty legit
Looks good How is their smoked sausage and andouille?
Thx
Posted on 10/4/14 at 2:34 am to TigerEggs
Sometimes I ateam in the microwave. I sprinkle water over it. Very little. Warm it up and serve
Posted on 10/4/14 at 6:25 am to TigerEggs
Usually just heat it up in simmering water if I'm not grilling it.
Posted on 10/4/14 at 6:28 am to TigerEggs
Smoke it for about an hour. I like to use apple, or pecan wood for boudin.
Posted on 10/4/14 at 7:53 am to Tiger Ryno
Very legit! I'm picking up some of both later for my chicken and sausage gumbo.
Posted on 10/4/14 at 8:14 am to biohzrd
Does smoking give it that crsipy skin too?
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