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Started By
Message
re: Why The Hell Would You NOT Eat The Casing On Good Boudin?
Posted on 5/18/17 at 6:09 pm to Jibbajabba
Posted on 5/18/17 at 6:09 pm to Jibbajabba
quote:
Quote from the owner of Tboys: quote: In describing the boudin, as far as this—see, as far as what I believe it tastes and feels and looks like, I feel that my boudin has a good casing, as far as we cook it properly to where it—the casing does break, so that you can eat it and not have to just take the meat—the stuffing out of it.
I was in Tboy's yesterday. Saw Mr Berzas (TBoy) eat a big ol' hunk with the casing on FWIW.
I say eat it how YOU like it-hot, cold, casing, no casing, grilled or steamed. Who cares.
1
Posted on 5/18/17 at 6:54 pm to Jibbajabba
quote:
The only time casings from good boudin shops are fragile is if they are grilled or baked. If they are steamed or boiled they are chewey
That is odd.? The two guys who started boudinlink.com usually describe the casing of boudin they rank the highest as being crisp, breaks easy , snaps when you bite it. These are places that are very popular on this site. These guys have reviewed hundreds of places and are considered experts on boudin and often judge competitions. One of them has even wrote a book on boudin. I guess they are either trolls or the places who know they are being reviewed give them old boudin.
Posted on 5/18/17 at 7:17 pm to mouton
I'm with you baw...I've had boudin from at least 4 or 5 of those places and it bites through just fine. Billeaud's is my favorite and it bites through very easy as well. Does it "snap" like when it's grilled? No but its not rubbery/chewy at all. I very seldom ever DON'T eat the whole thing...casing and all. Then again, I'm a male so...
Posted on 5/19/17 at 6:15 am to DocHolliday1964
quote:
I was in Tboy's yesterday
Did you try any of his new, low-carb boudin? I tried some last weekend. Some people love it. To me, it's ok if you are on a carb restrictive diet, and can't have the rice. But it doesn't top T-Boy's regular boudin.
Posted on 5/19/17 at 6:48 am to bdevill
I did not. Tore up the reg though. 5lbs is just about gone already
Posted on 5/19/17 at 6:49 am to BRgetthenet
quote:
You gotta crisp it. Oven, grill....whatever. If it's rubbery, it's outta here.
That is correct.
Posted on 5/19/17 at 7:53 am to USMCTiger03
I go out of my way to crisp the casing up, and generally only strip it if I'm using the filling in another recipe. I can make a killer omelet out of seafood boudin. Pairs so well with a Bloody Mary
Posted on 5/19/17 at 8:59 am to Icansee4miles
I've been doing it wrong this whole time? I always thought you were supposed to dump the filling out and chew on the rubber until the flavor was gone.
Posted on 5/19/17 at 9:09 am to Jibbajabba
quote:I honestly thought it was a joke.
The last comment I will make is that this has to be a troll thread. The only time casings from good boudin shops are fragile is if they are grilled or baked. If they are steamed or boiled they are chewey.
That is all I have.
Posted on 5/19/17 at 10:05 am to DocHolliday1964
quote:
5lbs is just about gone
atta boy
Posted on 5/19/17 at 10:18 am to AlxTgr
quote:
I honestly thought it was a joke.
Why don't you go to the boudinlink and read their reviews? Come back and tell us how many times they describe the casing as easily breakable, thin, crisp, snaps etc. the things that you insist do not exist.
Posted on 5/19/17 at 10:31 am to mouton
Why should reading what someone says help me with things I've had personal experience with? You really trust internet reviews?
Do you not see I am not alone here? frick, you're suck a little bitch. I've asked you to direct me to a place to get this. Give me a place west of BR. When I travel next, I'll go there.
Do you not see I am not alone here? frick, you're suck a little bitch. I've asked you to direct me to a place to get this. Give me a place west of BR. When I travel next, I'll go there.
Posted on 5/19/17 at 10:33 am to mouton
And another thing!
If these casings are so fragile, how are we able to squeeze the succulent filling out and it stay together? It never breaks.
If these casings are so fragile, how are we able to squeeze the succulent filling out and it stay together? It never breaks.
Posted on 5/19/17 at 10:44 am to AlxTgr
quote:
If these casings are so fragile, how are we able to squeeze the succulent filling out and it stay together? It never breaks.
The cases aren't "fragile"." Normal people put boudin on the grill.
Posted on 5/19/17 at 10:48 am to Honky Lips
quote:
Normal people put boudin on the grill.
Posted on 5/19/17 at 11:13 am to AlxTgr
quote:
Do you not see I am not alone here?
I can ask you the same question. Multiple people here have agreed with me along with the biggest website that reviews boudin across the state by guys that judge competions and have written a freaking book on boudin. Yet you still insist it is impossible and does not exist. So who is the little bitch?
Posted on 5/19/17 at 12:41 pm to mouton
#3 - where do I get this?
Posted on 5/19/17 at 1:14 pm to AlxTgr
Billeaud's, Billy's, Market Basket, Chops, Earl's etc etc
Posted on 5/19/17 at 2:15 pm to AlxTgr
True story. I am a casing eater and in two seperate instances I almost choked on em
Posted on 5/19/17 at 2:16 pm to OTIS2
I agree. Just like the people that don't eat fried shrimp tails. I understand not eating a boiled shrimp tail, but not a fried one.
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