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Message
re: Boudin casings: why?
Posted on 7/9/12 at 7:05 pm to Eddie Vedder
Posted on 7/9/12 at 7:05 pm to Eddie Vedder
Agreed 
Gotta love Louisiana. Strong food opinions.
My salad sucked arse for lunch after posting in this thread at work.
Gotta love Louisiana. Strong food opinions.
My salad sucked arse for lunch after posting in this thread at work.
0
Posted on 7/9/12 at 7:09 pm to tigerfoot
quote:
I bite it, if it breaks....I eat it If it doesn't, I squeeze. But I am from Monroe originally.
This.
Well, I'm not from Monroe, but the technique is correct. Also, don't care for grilled or smoked boudin. but, to each his own
This post was edited on 7/9/12 at 7:13 pm
Posted on 7/9/12 at 7:18 pm to Eddie Vedder
quote:agreed.
i was responding to the notion that eating the casing was the equivalent of eating the shell of a crawfish...that is an absurd comparison
Posted on 7/9/12 at 7:20 pm to Jim Rockford
I know of no men who squeeze the boudin out of the casing, that seems pretty girly to me.
Posted on 7/9/12 at 8:48 pm to Croacka
quote:
Croacka
Where from in Avoyelles?
Posted on 7/9/12 at 9:15 pm to ssgtiger
The result of the poll at the Boudin Cookoff in Lafayette was 57.6% anti-casing, 42.4% pro-casing consumption. FWIW I eat the casing on smoked links. It's unavoidable. But I'd estimate smoked boudin makes up 10% of the global boudin consumption.
Sonnier's in Lake Charles may make the best boudin I've ever had. Their smoked was amazing.
I see nothing manly or macho about adding chewy, tough casings to an enjoyable boudin eating experience. (referring to the 90% steamed boudin consumption)
boudin consumption. Sonnier's in Lake Charles may make the best boudin I've ever had. Their smoked was amazing.
I see nothing manly or macho about adding chewy, tough casings to an enjoyable boudin eating experience. (referring to the 90% steamed boudin consumption)
Posted on 7/9/12 at 9:21 pm to RaginCajunz
Most good steamed boudin has a thin crisp casing... I don't know where u get that it equals old boudin... If you go to boudin ink they actually describe the texture of the casing as part of their review...
Posted on 7/9/12 at 9:24 pm to mouton
quote:
Most good steamed boudin has a thin crisp casing... I don't know where u get that it equals old boudin... If you go to boudin ink they actually describe the texture of the casing as part of their review...
As the casing ages and dries it thins and loses elasticity. Fresh casings that are promptly steamed and consumed are very tough and chewy. I do think the boudin link guy(s) lean toward eating the casing FWIW. They are also more meat than rice fans. I tend to like a balance, maybe heavier on rice. I think that is a direct function of the rice growing region of the state.
This is really noticeable with leftover boudin. Day 2 boudin, unless steamed back to life will have a thin, papery casing.
This post was edited on 7/9/12 at 9:28 pm
Posted on 7/9/12 at 9:27 pm to RaginCajunz
Just ate some delicious smoked boudin from Best Stop, casing and all.
Posted on 7/9/12 at 9:28 pm to kfizzle85
quote:
casing and all.
you gonna die
Posted on 7/9/12 at 9:36 pm to tigerfoot
I will stop at Ronnie's in the morning on the way to the farm. I'll get two links of steamed boudin, quarter pound of cracklings, sleeve of saltines a cup of coffee and a bottle of water.
I'll park the Chevy under the big pecan tree, sit on the tailgate and eat my boudin casing and all. I just wish it was going to be a crisp, cool October morning and the doves were flying.
I'll park the Chevy under the big pecan tree, sit on the tailgate and eat my boudin casing and all. I just wish it was going to be a crisp, cool October morning and the doves were flying.
Posted on 7/9/12 at 9:43 pm to Martini
Breakfast of champions 
Posted on 7/9/12 at 10:30 pm to RaginCajunz
Ragin, what are some of your favorite places for boudin? I just dont understand where you are coming across such tough rubbery casings.
Posted on 7/9/12 at 10:32 pm to tigerfoot
quote:
you gonna die
Its all good. Just turned 27, figure its all downhill from here anyway. Might as well go out like a champ.
Posted on 7/10/12 at 12:38 am to colorchangintiger
quote:
quote:
The boudin I get has a casing like a sausage.
Love it on crackers! Yum!
smoked goodness
Absolutely. I love me some good boudin. Slice it up, spread it on some saltines, yummmmm. Case and all. I make a little sandwich out of crackers with it.
So good.
Posted on 7/10/12 at 5:58 am to la_birdman
remove that shite if you're making jambalaya or gumbo; otherwise, deal.
Posted on 7/10/12 at 6:06 am to mikeMD
What the hell you talking about?!? 
Posted on 7/10/12 at 6:36 am to mikeMD
quote:
remove that shite if you're making jambalaya or gumbo; otherwise, deal.
oh, shite; boudin in gumbo and jambalaya...this may require a separate thread...
(
)Posted on 7/10/12 at 7:03 am to mikeMD
Oh dear lord.
Posted on 7/10/12 at 7:11 am to Eddie Vedder
Yeah, it is a little off the wall, but I love it. Well made spicy boudin is under used! My father in law makes his own, so I've had tons of opportunities to use it. A lot of times was with his guidance and my wife's (she's a chef).
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