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re: Boudin casings: why?
Posted on 7/10/12 at 3:08 pm to Catman88
Posted on 7/10/12 at 3:08 pm to Catman88
It was supposed to read friends from Lake Charles to Houma.... And folks from Lake Charles sure as hell know more about boudin than people from Baton Rouge...You can barely find a link of Boudin in Baton Rouge...
1
Posted on 7/10/12 at 3:11 pm to mouton
quote:
The majority of the people eat the casing.
This is something that is polled pretty much each year at the boudin festival. Your statement hasnt been found to be true yet.
You have never heard of old cajun men putting boudin on crackers in the morning? Its extremely common to see an old man walk into a place buy a box of crackers and some boudin.
Posted on 7/10/12 at 3:13 pm to mouton
Further input here: Casing Input
"No, I don’t eat the casing. I don’t. Now if you – I’ll tell you what: my preferred way to eat boudin is barbequed. Now if you barbeque it, you eat – then you eat the casing." – Scott Menard (Trahan Foods - Rayne)
"No, I don’t eat the casing. I don’t. Now if you – I’ll tell you what: my preferred way to eat boudin is barbequed. Now if you barbeque it, you eat – then you eat the casing." – Scott Menard (Trahan Foods - Rayne)
Posted on 7/10/12 at 3:15 pm to Catman88
That wasn't my statement . That was the owner of t boys slaughterhouse.
Posted on 7/10/12 at 3:16 pm to mouton
quote:
hell know more about boudin than people from Baton Rouge
Im not from Baton Rouge.
quote:
You can barely find a link of Boudin in Baton Rouge...
Ronnies is probably the last place heading east in Louisiana to get a decent link of boudin.
There are only 3 places in LC I would buy boudin from. There are 2 places in BR area I would consider it (only reason its not 3 is that Im not a fan of Jerry Lees). Its not like its exactly night and day difference.
Posted on 7/10/12 at 3:16 pm to mouton
2008 Discussion from Tiger Droppings Most chimed in that they squeeze it out.
Posted on 7/10/12 at 3:18 pm to Catman88
+1
Grandparents from NO and Crowley, neither eat the casing. Lived in BR my whole life never ate the casings of steamed boudin.
Grandparents from NO and Crowley, neither eat the casing. Lived in BR my whole life never ate the casings of steamed boudin.
Posted on 7/10/12 at 3:20 pm to RaginCajunz
quote:
on Evangeline Maid bread
shite I forgot about this..
Posted on 7/10/12 at 3:26 pm to RaginCajunz
The difference in this debate is some of us are saying most people we know eat the casing.... The others are acting lie this practice is unheard of and the casing is nearly unedible.
Posted on 7/10/12 at 3:32 pm to Catman88
"Well there seem to be such variation in boudins with, you know, the casing being really tight or really loose or the spiciness, the texture—do you think that difference happens from person to person or region to region within South Louisiana, or can you describe that difference at all?
SB: Well when you—it goes by the way you heat your link of boudin. If you heat your link of boudin too long, it will cook the casing and it will dry out the casing. And, depending on loosely packed or tightly packed, we have what you—what the Boudin Link says we have is an excellent packed link of boudin, not—not too tightly packed and juicy. And the casing is not stretchy; it could be broken if you tried to break it. So the Boudin Link says that we have an excellent link, as far as for the, you know, the casing. Most people that come around here, they don’t like their link of boudin to just break; they like to squeeze it out. Most of them like it cut up; that way they don’t have to worry about squeezing it out the link. But as far as with our casing we try to stay—just like making the boudin, I try to stay on top of the game about heating the boudin. It has to be heated a certain amount of time, it cannot sit in the water too long; you have to—it’s all about timing. Just like making the boudin, heating it is the same way; it’s about, you know, the timing that you put towards it."
Bourques Boudin
SB: Well when you—it goes by the way you heat your link of boudin. If you heat your link of boudin too long, it will cook the casing and it will dry out the casing. And, depending on loosely packed or tightly packed, we have what you—what the Boudin Link says we have is an excellent packed link of boudin, not—not too tightly packed and juicy. And the casing is not stretchy; it could be broken if you tried to break it. So the Boudin Link says that we have an excellent link, as far as for the, you know, the casing. Most people that come around here, they don’t like their link of boudin to just break; they like to squeeze it out. Most of them like it cut up; that way they don’t have to worry about squeezing it out the link. But as far as with our casing we try to stay—just like making the boudin, I try to stay on top of the game about heating the boudin. It has to be heated a certain amount of time, it cannot sit in the water too long; you have to—it’s all about timing. Just like making the boudin, heating it is the same way; it’s about, you know, the timing that you put towards it."
Bourques Boudin
Posted on 7/10/12 at 3:34 pm to mouton
I have stated many times in this thread that if the casing is breaking or even if its cut in small pieces I dont worry about the casing. If its grilled or smoked then I will eat it unless I run into a rubbery spot.
What I do not agree with is your statement that a place like Boudin King (which you claim to have tried) has easily edible casing.
I would also say that most places I have visited which is pretty much every place you can buy boudin within 30 miles of Crowley has casing that does not break very easily. There are some exceptions. I just dont get what joy some of you get out of eating steamed pig intestine. Its a distraction from the actual good stuff. If someone judges boudin based on how easy the casing is to eat then they may be missing out on some great boudin.
What I do not agree with is your statement that a place like Boudin King (which you claim to have tried) has easily edible casing.
I would also say that most places I have visited which is pretty much every place you can buy boudin within 30 miles of Crowley has casing that does not break very easily. There are some exceptions. I just dont get what joy some of you get out of eating steamed pig intestine. Its a distraction from the actual good stuff. If someone judges boudin based on how easy the casing is to eat then they may be missing out on some great boudin.
Posted on 7/10/12 at 3:38 pm to Catman88
nobody uses real pig intestines anymore
Posted on 7/10/12 at 3:44 pm to Catman88
I eat the casings. I hate putting my mouth on a soggy half sucked boudin link, so I just bite it as I go.
Posted on 7/10/12 at 3:45 pm to yellowfin
quote:
nobody uses real pig intestines anymore
I know I have purchased a hank of casing from both Ronnies and Best Stop and both were real.
Posted on 7/10/12 at 3:46 pm to Catman88
quote:
I have stated many times in this thread that if the casing is breaking or even if its cut in small pieces I dont worry about the casing. If its grilled or smoked then I will eat it unless I run into a rubbery spot.
What I do not agree with is your statement that a place like Boudin King (which you claim to have tried) has easily edible casing.
I would also say that most places I have visited which is pretty much every place you can buy boudin within 30 miles of Crowley has casing that does not break very easily. There are some exceptions. I just dont get what joy some of you get out of eating steamed pig intestine. Its a distraction from the actual good stuff. If someone judges boudin based on how easy the casing is to eat then they may be missing out on some great boudin.
This sums up my feelings as well. If the casing is thin and crispy, eating the casing is nearly unavoidable. If the boudin is freshly steamed and pliable, it would be a huge distraction from the product by chewing on it like gum. The only times I ever encountered brittle casings was from old boudin. (day old etc)
I'm sure we're just seeing how even within a small region of a region, you get differences.
I do find it funny how everyone has nearly come to fisticuffs over these differences.
Posted on 7/10/12 at 3:48 pm to Catman88
quote:
I know I have purchased a hank of casing from both Ronnies and Best Stop and both were real.
You are dumb if you think its pig intestine. Just because it says "natural casing" doesn't mean it is pig intestine. No one uses pig intestine, just like no store sells blood boudin, well not legally at least.
Posted on 7/10/12 at 3:49 pm to RaginCajunz
I don't eat the casing because it makes my burps stink
Posted on 7/10/12 at 3:52 pm to cheeriopiss
quote:Ill usually bite it off when it gets to be too much (about halfway through at most places). Even that proves difficult sometimes so i dont know why people would want to deal with that on every bite.
I eat the casings. I hate putting my mouth on a soggy half sucked boudin link, so I just bite it as I go.
Posted on 7/10/12 at 3:52 pm to cheeriopiss
Pretty sure most boudin shops still use natural casings. At least the ones I frequent. They have the little sinnuy strings on the outside
You can kind of see them in that shot. Blood boudin is legal to sell, just not blood. Only places that butcher their own hogs can utilize the blood.
You can kind of see them in that shot. Blood boudin is legal to sell, just not blood. Only places that butcher their own hogs can utilize the blood.
Posted on 7/10/12 at 3:52 pm to cheeriopiss
quote:
You are dumb if you think its pig intestine
I know without a doubt it was pig intestine.
#1) I asked before buying
#2) It says it on the package
quote:
No one uses pig intestine
Not only that its pretty easily to identify with all the internal strands inside while you are working with it. Neither collagen nor cellulose casing does have the little internal strings. And if they use plastic then well nobody should be eating that anyways.
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