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Started By
Message
2
Posted on 4/27/15 at 12:49 pm to AlxTgr
Yep. That's my experience with Billy's. Only way I could eat casing is if I pre-cut the boudin into bites with a serrated knife. I'm not grossed out by the casing .. I just don't fight with it to rip bites off.
This post was edited on 4/27/15 at 12:50 pm
Posted on 4/27/15 at 12:50 pm to AlxTgr
quote:
Who in the hell eats the casing?
How to eat boudin @ 0:51
squeezing it out like toothpaste? NO THANK YOU
Posted on 4/27/15 at 12:56 pm to AlxTgr
quote:
Some of the casings I have had would not be edible even if I tried. basically like a rubber balloon
And that's indicative of bad boudin, IMO.
I've never had an issue with Billy's casing. Separates easily just by biting for me.
Posted on 4/27/15 at 12:58 pm to LouisianaLady
quote:
I'm not grossed out by the casing
me either
just doesn't seem like a good texture in my mouth
I'll stick with just grilling boudin so I don't get judged when I don't eat the raw steamed boudin casing
Posted on 4/27/15 at 12:58 pm to CAD703X
quote:Absolutely.
squeezing it out like toothpaste?
Posted on 4/27/15 at 1:00 pm to Salmon
quote:I generally don't keep a grill in my truck where most of my boudin eating takes place
I'll stick with just grilling boudin so I don't get judged when I don't eat the raw steamed boudin casing
Posted on 4/27/15 at 1:02 pm to AlxTgr
quote:
I've never heard of people not eating the casing for boudin. Do you not eat the sausage casing too?
Those are not even remotely comparable.
They are the exact same thing. What do you think boudin and sausage casings are made of?
Posted on 4/27/15 at 1:04 pm to BugAC
sausage casing, in my experience, is always much thinner than boudin casing
Posted on 4/27/15 at 1:04 pm to BugAC
Whether I eat boudin casing depends on texture--some are just too thick and slimy/rubbery.
As for removing the casing on other sausages, I always peel the casing off of andouille before using it. If it is good, traditional quality, the large casing can be unpleasantly chewy if the andouille is heavily smoked.
As for removing the casing on other sausages, I always peel the casing off of andouille before using it. If it is good, traditional quality, the large casing can be unpleasantly chewy if the andouille is heavily smoked.
Posted on 4/27/15 at 1:11 pm to BugAC
quote:Yeah, and ice and water are the exact same thing too. Boudin casings are not at all like sausage casings. Have you ever even had boudin?
They are the exact same thing. What do you think boudin and sausage casings are made of?
Posted on 4/27/15 at 1:18 pm to AlxTgr
quote:
Have you ever even had boudin?
let me guess, you're the type who also doesn't eat the skin of a baked potato.
Posted on 4/27/15 at 1:32 pm to Salmon
quote:
sausage casing, in my experience, is always much thinner than boudin casing
If it's a natural casing, as it should be , it's the same product. The textural difference is the result of how the casing has been cooked...steamed vs grilled, baked, etc.
Posted on 4/27/15 at 1:39 pm to OTIS2
quote:
it's the same product
I'm aware...
Posted on 4/27/15 at 1:39 pm to OTIS2
This thread is entering the running for most controversial.
Posted on 4/27/15 at 1:39 pm to Gris Gris
Yep
Posted on 4/27/15 at 1:40 pm to CAD703X
quote:You guessed wrong. And frankly, that's just a dumb guess.
let me guess, you're the type who also doesn't eat the skin of a baked potato.
What Otis said is correct btw.
Posted on 4/27/15 at 1:49 pm to AlxTgr
quote:
What Otis said is correct btw.
all i know is my buddy greets me at the airport in NOLA when i fly in with a paper bag full of boudin and a metal bucket with longnecks and pretty much both things are gone by the time we get downtown
This post was edited on 4/27/15 at 1:50 pm
Posted on 4/27/15 at 1:51 pm to CAD703X
That might be your problem. NOLA boudin has tomatoes and it sucks.
Posted on 4/27/15 at 1:54 pm to TigerWise
quote:
NOLA boudin has tomatoes
thats an awfully huge blanket to cast
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