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re: What Were the F&D Board's All-time Most Controversial Ideas?
Posted on 4/27/15 at 1:54 pm to CAD703X
Posted on 4/27/15 at 1:54 pm to CAD703X
I am not sure how I would eat it honestly. Most of the time, my teeth don't even scar it as I'm pulling out the insides.
Grilled/smoked is an entirely different situation.
Grilled/smoked is an entirely different situation.
1
Posted on 4/27/15 at 1:56 pm to AlxTgr
quote:
Most of the time, my teeth don't even scar it as I'm pulling out the insides
Where are you getting your boudin?
Posted on 4/27/15 at 1:57 pm to Gris Gris
Need to change the thread name to boudin casings - are you for them or agin'em?
Posted on 4/27/15 at 1:58 pm to Matisyeezy
I have the same issue with Billy's. I get the regular steamed and the smoked---only have the issue with steamed. Unless I"m cutting off bites, my teeth just drag across the casing.
I've never really thought about whether or not I eat the casing because I'm not against it, but I'm not eating like a wild animal trying to peel apart skin
If it comes off easily, sure I'll eat it.
I've never really thought about whether or not I eat the casing because I'm not against it, but I'm not eating like a wild animal trying to peel apart skin
If it comes off easily, sure I'll eat it.This post was edited on 4/27/15 at 1:59 pm
Posted on 4/27/15 at 2:03 pm to CAD703X
quote:
let me guess, you're the type who also doesn't eat the skin of a baked potato.
Why would anyone want to do that?
Posted on 4/27/15 at 2:06 pm to RonFNSwanson
quote:
Why would anyone want to do that?
because 100% of the vitamins are in the skin of the potato?
plus the skin is delicious.
Posted on 4/27/15 at 2:08 pm to Matisyeezy
quote:Wherever it is I'm at. Last couple of stops were Tete's in Ville Platte and the Chevron at the corner of Spring Bayou Rd and hwy 452.
Where are you getting your boudin?
Posted on 4/27/15 at 2:09 pm to MeridianDog
quote:OP's mission-it was accomplished.
Need to change the thread name to boudin casings - are you for them or agin'em?
Posted on 4/27/15 at 2:16 pm to CAD703X
quote:
plus the skin is delicious.
It takes like dirt. With the texture of felt. No thanks.
Posted on 4/27/15 at 2:19 pm to RonFNSwanson
quote:
It takes like dirt. With the texture of felt. No thanks.
Do you wash your potatoes before you bake them? It should not taste like dirt.
Oh great we're about to start another controversy
Posted on 4/27/15 at 2:22 pm to LouisianaLady
99% of the time I have boudin, it has been grilled and grilled boudin casing is delicious. I will admit that steamed casing does taste different, but I still eat it anyways.
Posted on 4/27/15 at 2:23 pm to AlxTgr
I'll add my name to the "do not eat steamed boudin casing" list
If it's grilled, I'm good to go
If it's grilled, I'm good to go
Posted on 4/27/15 at 2:24 pm to Hold my beer
quote:
It takes like dirt. With the texture of felt. No thanks.
Oil the skin, sprinkle w/coarse salt, then bake. Damn delicious.
Posted on 4/27/15 at 2:25 pm to RonFNSwanson
I eat the skin because I usually dice and roast potatoes (generally only red or fingerling) and the skin is barely noticeable. I haven't had a traditional baked potato since childhood. And have never bought russet for myself at the store---I'm partial to smaller and more buttery/soft potatoes.
If other restaurants make their twice baked/stuffed potatoes the way Sammys and Dempseys do, I'd advise against eating the skin
If other restaurants make their twice baked/stuffed potatoes the way Sammys and Dempseys do, I'd advise against eating the skin
This post was edited on 4/27/15 at 2:26 pm
Posted on 4/27/15 at 2:28 pm to hungryone
quote:
Oil the skin, sprinkle w/coarse salt, then bake. Damn delicious.
this.
i cant stand eating just the 'guts' of a potato..i have to have a little skin in each bite or it doesn't taste right.
kinda like when i was a kid and didn't eat bread crusts.
Posted on 4/27/15 at 2:30 pm to CAD703X
I don't eat the skin of raw potatoes though.
Posted on 4/27/15 at 2:33 pm to hungryone
quote:
Oil the skin, sprinkle w/coarse salt, then bake. Damn delicious.
This but I like using garlic salt.
Anyone that says potato skins are gross just hasn't had them the right way. I love me some potato skins.
Posted on 4/27/15 at 2:58 pm to rlebl39
Home made roux vs store bought
Kitchen Bouquet
Long grain vs medium vs short
Kitchen Bouquet
Long grain vs medium vs short
Posted on 4/27/15 at 2:59 pm to AlxTgr
quote:Actually, I was sure the hot one would be tomatoes in gumbo or jambalaya. I had no idea there was a boudin casing controversy.
Need to change the thread name to boudin casings - are you for them or agin'em?
OP's mission-it was accomplished.
Personally, I like it when the skin snaps, but if it doesn't, I'll squeeze the boudin out toothpaste-style.
Posted on 4/27/15 at 3:03 pm to Stadium Rat
Beer mavens vs Calandros
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