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Started By
Message
Seasoning boudin
Posted on 12/6/19 at 4:14 pm
Posted on 12/6/19 at 4:14 pm
Do you season before or after cooking? If after, before or after adding rice?
Just made a batch that turned out well but had to add more before stuffing.. Used my normal sausage recipe with more garlic and cayenne. Maybe should have doubled up before cooking to account for the rice
Just made a batch that turned out well but had to add more before stuffing.. Used my normal sausage recipe with more garlic and cayenne. Maybe should have doubled up before cooking to account for the rice
4
Posted on 12/6/19 at 4:28 pm to Masterag
Wait what?
Posted on 12/6/19 at 4:39 pm to Masterag
I think you should always taste it and season as needed before it goes into the casing. Seems like a no brainer.
Posted on 12/6/19 at 4:57 pm to Masterag
Ideally you want to season everything pretty well before cooking and only have to make slight adjustments after to get the flavor you want, if needed. If you had to add a lot after cooking, take note of how much you added and adjust your recipe.
Posted on 12/6/19 at 5:05 pm to Masterag
Season the shite out of meat/vegetables before you cook down. Your rice will absorb a ton. Once you’ve throughly mixed the rice you can add to it if need be before you go into the casing.
I follow this LINK he he
I follow this LINK he he
Posted on 12/6/19 at 6:38 pm to LSUballs
I've followed Link's recipe to a T and it hasn't lived up to Billy's by a long shot. I've given up. Was trying to replicate for a commerce adventure
Posted on 12/6/19 at 7:52 pm to LSUballs
Link should keep to whatever he does best. That boudin recipe sounds horrendous
Posted on 12/6/19 at 9:30 pm to joeleblanc
quote:
Link should keep to whatever he does best.
Like food? It’s a damn good template for a boudin making imo. But I would love to look at a less horrendous version if you have one.
Posted on 12/6/19 at 9:52 pm to LSUballs
Posted on 12/7/19 at 8:49 am to LSUballs
Look on YouTube. There are videos for that
Posted on 12/7/19 at 9:10 am to joeleblanc
quote:
Link should keep to whatever he does best. That boudin recipe sounds horrendous
What’s so terrible about it?
Posted on 12/7/19 at 9:31 am to Masterag
Poblano peppers, jalapeño peppers, chili powder, curing salt?
Why mess up a good thing with those ingredients? Maybe the tourists in New Orleans would like it but apparently his recipes for Cochon in Lafayette went over like a lead balloon.
Why mess up a good thing with those ingredients? Maybe the tourists in New Orleans would like it but apparently his recipes for Cochon in Lafayette went over like a lead balloon.
Posted on 12/7/19 at 9:41 am to joeleblanc
How tall are you Joe?
Posted on 12/7/19 at 9:45 am to LSUballs
Tall enough to not have to use a ladder to get into a Ford F-250 4x4 with truck nuts on it. Is that you Donald??
Posted on 12/7/19 at 9:58 am to joeleblanc
Just as I suspected
Posted on 12/7/19 at 12:13 pm to joeleblanc
quote:
Lafayette
A city which can pack an Olive Garden and a Chili's like few others.
at giving Lafayette's restaurant reads any credibility. Posted on 12/7/19 at 12:27 pm to tLSU
I agree. But if you are going to compete, for instance, in the Lafayette food market by serving Links boudin your will have a slow death. Or maybe not so slow as he found out
Posted on 12/8/19 at 3:42 am to joeleblanc
quote:
Why mess up a good thing with those ingredients? Maybe the tourists in New Orleans would like it but apparently his recipes for Cochon in Lafayette went over like a lead balloon.
This. He is obviously a great chef (I cooked his pork Roast today) but you don’t frick with a simple tried and true recipe like boudin other than adding fish sauce
This post was edited on 12/8/19 at 3:43 am
Posted on 12/8/19 at 6:49 am to mouton
but you don’t frick with a simple tried and true recipe like boudin other than adding fish sauce
Fish sauce???
WTF?
Fish sauce???
WTF?
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