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Posted on 5/18/17 at 11:09 am to AlxTgr
quote:
Because they are?
Do you think the people in this thread are lying?
Posted on 5/18/17 at 11:46 am to OTIS2
I give it to my dog, he loves it.
Posted on 5/18/17 at 12:32 pm to mouton
They are embarrassed to be just now learning you're not supposed to eat it. Notice where Otis and Geauxt are from
Posted on 5/18/17 at 12:35 pm to AlxTgr
quote:
They are embarrassed to be just now learning you're not supposed to eat it
Posted on 5/18/17 at 12:38 pm to mouton
I bet if we did a poll the majority of the people on this site eat the casing.
Posted on 5/18/17 at 1:18 pm to OTIS2
Yes, the casing is meant to be eaten. It can have a rubbery texture when there is not enough filling packed into the casing. When the amount of filling is just right, the casing has a crisp texture. Think of it like a water balloon that is half full versus one that is completely full. The one that is completely full will pop much easier, but it must be handled much more carefully. Thus, the reason many boudin cooks don't fill the casings all the way. They waste less material and can produce links much faster.
Posted on 5/18/17 at 1:19 pm to mouton
I don't really care on way or the other what people do with their casings from Boudin. I'll eat it if it snaps when I take a bite, and breaks cleanly.
But, this thread got me thinking of when I had boudin for the first time. At boarding school, we had kids from all over the south. My folks didn't give me boudin as a kid, because they were never home to cook. So, the first time I had some, it was from a kid who's family was from Eunice. He'd take orders on Friday, and Sunday he'd bring a little ice chest back to the dorm and we'd pay for our links and eat them that night. We didn't have any way of heating the boudin up. So, the way most of us would eat it was by squeezing the filling from the casing out of the ends.
I never gave that much thought until I got to college and saw people tailgating and tossing whole links on the grill. That made me think I'd been eating it wrong all my life.
I guess there's no real right or wrong way. But if it's supposed to be a casing that's filled with meat and rice that's already cooked, then just reheated in a pot of water, I'd say no...I'm not eating the casing. If you're gonna crisp the casing on a grill or in the oven, I don't see what the problem would be with eating the casing.
If Jody Montelaro is reading this thread, and sees this post, I think I owe you for a couple of links I got and never paid for. Meet me at Sonic if you want your money, baw.
But, this thread got me thinking of when I had boudin for the first time. At boarding school, we had kids from all over the south. My folks didn't give me boudin as a kid, because they were never home to cook. So, the first time I had some, it was from a kid who's family was from Eunice. He'd take orders on Friday, and Sunday he'd bring a little ice chest back to the dorm and we'd pay for our links and eat them that night. We didn't have any way of heating the boudin up. So, the way most of us would eat it was by squeezing the filling from the casing out of the ends.
I never gave that much thought until I got to college and saw people tailgating and tossing whole links on the grill. That made me think I'd been eating it wrong all my life.
I guess there's no real right or wrong way. But if it's supposed to be a casing that's filled with meat and rice that's already cooked, then just reheated in a pot of water, I'd say no...I'm not eating the casing. If you're gonna crisp the casing on a grill or in the oven, I don't see what the problem would be with eating the casing.
If Jody Montelaro is reading this thread, and sees this post, I think I owe you for a couple of links I got and never paid for. Meet me at Sonic if you want your money, baw.
Posted on 5/18/17 at 1:22 pm to TigerNlc
quote:
I give it to my dog, he loves it.
That's the only thing the skin's good for and exactly what you're supposed to do with the skin. Anybody that hunts and gets boudin and coffee early Saturday morning knows this. I've been doing this since I'm 5 years old. You don't eat the skin unless it's too flimsy or "crispy" for the boudin to be drawn out.
quote:
Montelaro
One of the finest families in Eunice, and Jody is an excellent cook. His mom, Miss M.M. is the best.
This post was edited on 5/18/17 at 2:33 pm
Posted on 5/18/17 at 1:48 pm to bdevill
Billys
Best stop
Rabideauxs
Tboys
Superette
Redliches
Quibedeauxs
Eunice Poultry
Nunus
Juneaus
These are the best of what Louisiana has to offer for boudin. None of these casings "snap". Every. Single. One. Of. Them. Are. Stretchy. And. Chewy. And not meant to be eaten.
Eta:
Richard's
Savoir's
Manda's
All of these have casings that are meant to be eaten and they are all bought at walmart.
Best stop
Rabideauxs
Tboys
Superette
Redliches
Quibedeauxs
Eunice Poultry
Nunus
Juneaus
These are the best of what Louisiana has to offer for boudin. None of these casings "snap". Every. Single. One. Of. Them. Are. Stretchy. And. Chewy. And not meant to be eaten.
Eta:
Richard's
Savoir's
Manda's
All of these have casings that are meant to be eaten and they are all bought at walmart.
This post was edited on 5/18/17 at 1:51 pm
Posted on 5/18/17 at 2:17 pm to Jibbajabba
quote:
Billys Best stop Rabideauxs Tboys Superette Redliches Quibedeauxs Eunice Poultry Nunus Juneaus
Out of your list I have had Billy's , Best Stop , Nunus and Rabideaux's. Best Stop does have a tough casing. I have never had a chewy casing from Billy's, Nunus or Rabideaux's.
Posted on 5/18/17 at 2:36 pm to mouton
You can't say definitively that any one place has firm skin or too delicate. It varies greatly. You can have boudin that's fresh out of the boiling pot that has a spongy texture or if it's been sitting in a rice cooker for too long, the skin will be "crispy".
The skin texture will also vary depending on how long it's sat in the wrapper from the store, before it's opened. If it's opened right away, the skin will be more spongy. If it's been wrapped in paper for a while, it will be more delicate.
The skin texture will also vary depending on how long it's sat in the wrapper from the store, before it's opened. If it's opened right away, the skin will be more spongy. If it's been wrapped in paper for a while, it will be more delicate.
This post was edited on 5/18/17 at 2:38 pm
Posted on 5/18/17 at 2:41 pm to Jibbajabba
quote:
Billys
Best stop
Rabideauxs
Tboys
Superette
Redliches
Quibedeauxs
Eunice Poultry
Nunus
Juneaus
These are the best of what Louisiana has to offer for boudin. None of these casings "snap". Every. Single. One. Of. Them. Are. Stretchy. And. Chewy. And not meant to be eaten.
no Peto's. list invalid.
Posted on 5/18/17 at 2:55 pm to Honky Lips
No Shop's. No B&S. No Teet's. No Mowata Store. No Spot's Corner. No Hebert's. No Ronnie's.. Please.
Posted on 5/18/17 at 3:01 pm to bdevill
quote:
You can't say definitively that any one place has firm skin or too delicate. It varies greatly. You can have boudin that's fresh out of the boiling pot that has a spongy texture or if it's been sitting in a rice cooker for too long, the skin will be "crispy".
Good point. Some places just seem to consistently have a more crisp breakable casing.
Posted on 5/18/17 at 3:02 pm to Jibbajabba
quote:
Jibbajabba
Posted on 5/18/17 at 3:40 pm to AlxTgr
60 and it aint killed me yet. If ya find it hard to bite wrap a slice of bread around it easy to bite through that way.
Posted on 5/18/17 at 4:11 pm to Jibbajabba
quote:
Tboys
quote:
None of these casings "snap". Every. Single. One. Of. Them. Are. Stretchy. And. Chewy. And not meant to be eaten.
Quote from the owner of Tboys:
quote:
In describing the boudin, as far as this—see, as far as what I believe it tastes and feels and looks like, I feel that my boudin has a good casing, as far as we cook it properly to where it—the casing does break, so that you can eat it and not have to just take the meat—the stuffing out of it.
Posted on 5/18/17 at 5:27 pm to mouton
The last comment I will make is that this has to be a troll thread. The only time casings from good boudin shops are fragile is if they are grilled or baked. If they are steamed or boiled they are chewey.
That is all I have.
That is all I have.
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