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re: Why The Hell Would You NOT Eat The Casing On Good Boudin?
Posted on 5/19/17 at 7:52 pm to mouton
Posted on 5/19/17 at 7:52 pm to mouton
quote:
So you are saying when the amount of filling is right the casing has a crisp texture?
And a more "tearable" texture.
It's been said a few times..
This post was edited on 5/19/17 at 7:56 pm
1
Posted on 5/19/17 at 9:36 pm to Ole Geauxt
You are a culinary expert OG. I will make a bunch of homemade boudin for the first tailgate. And prolly some hogshead cheese too baw.
ETA: get your arse to BR. Make Otis drive and pay for the hotel.
ETA: get your arse to BR. Make Otis drive and pay for the hotel.
This post was edited on 5/19/17 at 9:38 pm
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