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Started By
Message
1
Posted on 5/19/17 at 5:15 pm to malvin
Me too!
Posted on 5/19/17 at 5:23 pm to mouton
quote:
having a crisp or easily breakable casing.
You don't walk into any store and get fresh boudin that's steamed and have the skin crisp.
And I didn't say T-Boy lies. Get your panties out of your crack.
Now, you might go to one of these gas stations where they have the boudin in a glass warmer, like they have hot dogs sometimes, under a warming light, that might be crispy, and I can see how that's possible.
But if you go to a legitimate coonass butcher shop, meat market or grocery store and they pull the boudin out of the electric rice cooker, and it's fresh, I've never had it where it's crispy.
This post was edited on 5/19/17 at 5:31 pm
Posted on 5/19/17 at 5:33 pm to bdevill
quote:
You don't walk into any store and get fresh boudin that's steamed and have the skin crisp.
How about casing that breaks easily when you bite into it??
quote:
And I didn't say T-Boy lies. Get your panties out of your crack.
So what he said in the interview I quoted was true.
Posted on 5/19/17 at 5:35 pm to mouton
quote:
So what he said in the interview I quoted was true.
Fix ya-self a drink neg.. it's Friday.
Posted on 5/19/17 at 5:39 pm to bdevill
Already have.
Posted on 5/19/17 at 5:44 pm to mouton
quote:
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.
I agree with this. These days there is plenty of boudin that has easy to eat casing, but my not eating it is probably more out of habit. I thought the difference between easy or not easy to eat was whether or not it was natural casing. I just don't know if it's synthetic or natural that's the easier one to eat.
Posted on 5/19/17 at 5:51 pm to bdevill
quote:
But if you go to a legitimate coonass butcher shop, meat market or grocery store and they pull the boudin out of the electric rice cooker, and it's fresh, I've never had it where it's crispy.
Market Basket Lake Charles:
Price: 2.89 lb.
Presentation: Gently plucked from a steamer and wrapped (some might say over-wrapped) in butcher paper.
Casing: Snappy.
Sonniers Lake Charles:
Price: $3.19 (regular); $3.29 (spicy); $3.69 (smoked).
Presentation: Large links are from a packed steamer and expertly wrapped in white butcher paper.
Casing: A thin and snappy casing that breaks easily.
Posted on 5/19/17 at 6:42 pm to Darla Hood
quote:
I just don't know if it's synthetic or natural that's the easier one to eat.
The synthetic (collagen) casing would be easier to eat. It is what is used in most large commercial sausage like you would find at the grocery store.
I don't know of anyone who uses synthetic casings for boudin. Everyone I've ever seen uses natural hog casings, which can be tough if not filled tightly where the casing is stretched thin.
I speak from experience.....
This post was edited on 5/19/17 at 6:49 pm
Posted on 5/19/17 at 6:54 pm to puse01
Tell em', my man, puse. 
Posted on 5/19/17 at 6:56 pm to Ole Geauxt
Damn right OG! I've been trying to tell them. They just don't want to listen.
How are you my friend?
How are you my friend?
Posted on 5/19/17 at 6:59 pm to puse01
Too many yonkers that don't know a hock from a squeal.. 
Posted on 5/19/17 at 7:01 pm to Ole Geauxt
You damned right.
I'm glad our man Otis started this thread. It gives me a chance to display my vast talent and knowledge in the coonass culinary arts, baw.
I'm glad our man Otis started this thread. It gives me a chance to display my vast talent and knowledge in the coonass culinary arts, baw.
This post was edited on 5/19/17 at 7:07 pm
Posted on 5/19/17 at 7:17 pm to puse01
I put a couple pigs in the freezer few night's ago, we might need to make up a bucket of it. Lol
Posted on 5/19/17 at 7:20 pm to puse01
So you are saying when the amount of filling is right the casing has a crisp texture?
Posted on 5/19/17 at 7:23 pm to puse01
Puse , you rip n tear it, baw. 
This post was edited on 5/19/17 at 7:25 pm
Posted on 5/19/17 at 7:25 pm to mouton
Yes sir. That is correct. The casing stretches very thin when the right amount of filling is added.
It is much easier for one to under fill, and you won't get any "blowouts". You will also have a much more smooth, cylindrical link. A lot of places do this because it minimizes waste and is faster. But the casing will be tougher under normal circumstances of just steaming the links.
Look at the links in my photo up close. You can see the outside is sort of irregular and lumpy. That's because they are stretched tight and are conforming to the structure of the pig intestines, which is almost veiny looking.
It is much easier for one to under fill, and you won't get any "blowouts". You will also have a much more smooth, cylindrical link. A lot of places do this because it minimizes waste and is faster. But the casing will be tougher under normal circumstances of just steaming the links.
Look at the links in my photo up close. You can see the outside is sort of irregular and lumpy. That's because they are stretched tight and are conforming to the structure of the pig intestines, which is almost veiny looking.
This post was edited on 5/19/17 at 7:36 pm
Posted on 5/19/17 at 7:26 pm to OTIS2
Damn right Otis! You know it baw!
Posted on 5/19/17 at 7:34 pm to puse01
So puse would you say there are more than a few in this thread who have no idea wtf they are talking about in regards to a thin crisp casing in boudin?
Posted on 5/19/17 at 7:39 pm to mouton
Mouton- I would agree with you completely.
I would also say that grilling or smoking can make the casing more brittle. But it should not be necessary on a properly crafted and steamed link. I also understand that some people don't like the idea of eating a hog intestine. I don't know what to do with those people.
I would also say that grilling or smoking can make the casing more brittle. But it should not be necessary on a properly crafted and steamed link. I also understand that some people don't like the idea of eating a hog intestine. I don't know what to do with those people.
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