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Started By
Message
re: Why The Hell Would You NOT Eat The Casing On Good Boudin?
Posted on 5/19/17 at 2:42 pm to mouton
Posted on 5/19/17 at 2:42 pm to mouton
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.
Why are you confused? He's just saying that his boudin's casing does well when you cook it, so that it breaks apart if cooked properly when bitten into.
The majority of places that sell boudin do not use a casing that's meant to be eaten unless the boudin is baked / grilled to crisp it. Sure, there may be a few places that have the perfect casing that can easily be eaten when the boudin is steamed or boiled, but those have to be very few. I've had boudin from all over the state and never once encountered this.
2
Posted on 5/19/17 at 2:49 pm to SUB
quote:
The majority of places that sell boudin do not use a casing that's meant to be eaten unless the boudin is baked / grilled to crisp it. Sure, there may be a few places that have the perfect casing that can easily be eaten when the boudin is steamed or boiled, but those have to be very few. I've had boudin from all over the state and never once encountered this.
Posted on 5/19/17 at 3:33 pm to SUB
quote:
He's just saying that his boudin's casing does well when you cook it, so that it breaks apart if cooked properly when bitten into.
No he is not. He is saying that the way they cook the boudin lends to a case that breaks when you bite into it rather than having to take the stuffing out to eat it. You don't cook boudin you reheat it. It is a fully cooked product when you buy it.
quote:
I've had boudin from all over the state and never once encountered this.
You have never encountered a link of boudin that breaks easily when bitten into? That is hard to believe.
Me , other posters here, and the guys that have an online site that review hundreds of boudin places must be extremely lucky.
quote:
The majority of places that sell boudin do not use a casing that's meant to be eaten
Well the owner of Tboys says the casing of his boudin is meant to be eaten and that most of his customers do.
Posted on 5/19/17 at 3:48 pm to mouton
quote:
Mouton
Posted on 5/19/17 at 3:48 pm to Honky Lips
quote:
Normal people put boudin on the grill.
Too much of a sweeping generalization. Maybe the younger generation grills it more often than they don't, but plenty of people eat a link of hot boudin just like it comes.
You young whippersnappers think you know everything. Now get off of my lawn!
Posted on 5/19/17 at 4:00 pm to Darla Hood
Do you eat the casing Darla?
Posted on 5/19/17 at 4:11 pm to mouton
Not usually.
Posted on 5/19/17 at 4:14 pm to mouton
quote:
No he is not. He is saying that the way they cook the boudin lends to a case that breaks when you bite into it rather than having to take the stuffing out to eat it. You don't cook boudin you reheat it. It is a fully cooked product when you buy it.
Ok first of all, semantics. When I say "cook" I mean baking / grilling it to crisp the skin (because most skins are inedible unless done otherwise). Also, do you know exactly how T-boy's prepares their boudin? Maybe they bake it after casing it to crisp up the skin? If that's the case, then this argument is all to-do about nothing. Something special has to be done to most boudin casing for it to be edible, rather than just steaming / boiling. Maybe it's stuffing the casing so tight that it thins the casing (which most places don't do for obvious reasons).
This post was edited on 5/19/17 at 4:18 pm
Posted on 5/19/17 at 4:17 pm to Darla Hood
quote:
Not usually
Posted on 5/19/17 at 4:22 pm to Jibbajabba
What exactly is the kaboom. I am not saying everyone eats the casing or should . Heck I don't eat the casing if it does not break into it. I am saying that plenty of places have a thinner crisper casing that breaks when you bite into it. Posters are saying this does not exist when it obviously does.
Posted on 5/19/17 at 4:26 pm to SUB
quote:
Also, do you know exactly how T-boy's prepares their boudin? Maybe they bake it after casing it to crisp up the skin? If that's the case, then this argument is all to-do about nothing. Something special has to be done to most boudin casing for it to be edible, rather than just steaming / boiling. Maybe it's stuffing the casing so tight that it thins the casing (which most places don't do for obvious reasons).
TBB: The majority of the people eat—eat the casing. Sometimes when we—like on a Saturday
when we sell—we cook so many pounds consecutively and it doesn’t get a chance to stay in that
rice pot that we have here that we set it in, sometimes it does not get a chance to sit for a few
minutes and the casing doesn’t break just right at times—right when it comes out of the pot it sits
a few minutes, it breaks easier. So some will not eat the casing, but the majority of the people eat
it.
Posted on 5/19/17 at 4:27 pm to mouton
quote:
I am saying that plenty of places have a thinner crisper casing that breaks when you bite into it.
That's because they prepared the boudin differently in these other places or are using a different type of casing. Just because a place does a great job of preparing their casing to be edible off the shelf, doesn't automatically make it good boudin, which you seem to imply. The contents inside the casing are much more important as to what makes boudin good. Sure, it'd be nice if I could get good boudin that already has an edible casing, but as many have said, that's pretty rare, and not a big deal IMO because I like to grill / bake it to my preferred crispiness. If you only buy boudin that has edible casing off the shelf, then you are missing out on a lot of good boudin.
So to answer the OP's subject, More often than not, good boudin doesn't have edible casing off the shelf.
This post was edited on 5/19/17 at 4:31 pm
Posted on 5/19/17 at 4:32 pm to SUB
I agree. Plenty of boudin with a tough casing is good, I just find most of the places that have a really good product have a casing that breaks easy.
Posted on 5/19/17 at 4:33 pm to mouton
When I eat boudin in La it is usually hot straight out the steamer in the parking lot or in my truck.
Posted on 5/19/17 at 4:35 pm to mouton
Well you are just one lucky dog to have so many places that have good boudin with edible casing in such a close proximity!
Posted on 5/19/17 at 4:48 pm to mouton
quote:
He is saying that the way they cook the boudin lends to a case that breaks when you bite into it rather than having to take the stuffing out to eat it. You don't cook boudin you reheat it.
I think he had no idea what he was being asked, because he's never given it this much thought and over-analysis. I had T-Boy's boudin this morning that was cold, right out of the refrigerator and even cold, it's able to be drawn out, without biting into it, and breaking the skin.
quote:
buy boudin off the shelf
ok.. nobody buys boudin off the shelf. They would get food poisoning.
This post was edited on 5/19/17 at 4:52 pm
Posted on 5/19/17 at 4:52 pm to bdevill
He explained how it sits for a few minutes and sets up which makes it easier to break. I'm pretty sure he understood the question. He also said most people eat the casing.
Posted on 5/19/17 at 4:57 pm to SUB
quote:
Maybe it's stuffing the casing so tight that it thins the casing (which most places don't do for obvious reasons).
This is correct. The amount of filling is what makes the casing break easily or not. However, it is more difficult to make links without them ripping if you are going for a thin casing. That's why many places don't try to make tight links.
This post was edited on 5/19/17 at 5:02 pm
Posted on 5/19/17 at 5:01 pm to mouton
quote:
He explained how it sits for a few minutes and sets up which makes it easier to break.
And that's all fine and well. But I've known him for a few years. I know how he likes to bullshite and talk and tell people what they want to hear, especially about boudin. He's a great guy. But hot or cold, his boudin is easily eaten without breaking the skin.
quote:
The amount of filling is what makes the casing break easily or not.
Not entirely correct, but I'm not arguing about it.
This post was edited on 5/19/17 at 5:03 pm
Posted on 5/19/17 at 5:07 pm to bdevill
quote:
know how he likes to bullshite and talk and tell people what they want to hear, especially about boudin.
Kind of a trivial thing to lie about. I guess the guys from the boudinlink website are lying too when they describe all these boudins as having a crisp or easily breakable casing.
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