dr_mantis_toboggan

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Number of Posts:4
Registered on:9/5/2020
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re: Making boudin for the first time tomorrow. Tips? - dr_mantis_toboggan
[quote]Are you in the BR area? You can use my press if you like[/quote] I seriously appreciate the offer, but nope. I'm out of state now....
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re: Making boudin for the first time tomorrow. Tips? - dr_mantis_toboggan
Question: I saw some recipes/video mentioning letting it rest overnight before cooking it. Any thoughts on this? I definitely planning on poaching some and eating it right after I make it. Curious if letting it rest makes any difference though....
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re: Making boudin for the first time tomorrow. Tips? - dr_mantis_toboggan
Thanks for the suggestions, super helpful so far. Yeah I'm subbing the chicken liver for pork liver because I haven't found the pork liver readily available and a lot of recipes suggest subbing it, including Isaac Toups. I'll eventually try it with pork liver too. And didn't think about the Ki...
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Making boudin for the first time tomorrow. Tips? - dr_mantis_toboggan
So I recently got the meat grinder/sausage maker attachment for my Kitchenaid stand mixer, and I'm planning on testing it out by making some boudin this weekend. I was gonna use [link=(https://www.epicurious.com/recipes/food/views/my-boudin-388369)]Donald Link's recipe[/link] as suggested by some pr...
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