bdevill

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Was kicked out of the last Jewish deli I visited just for ordering a ham and cheese sandwich with a glass of milk.

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I was nearly kicked out of a Jewish Deli in New York because I took a photograph of the food lineup. They're very superstitious. The big guy in the kippah told me in a very loud way that if you take a photograph of customers in the deli, the customers will be in the photograph and not in the deli. I deleted the photograph out of respect and courtesy.. but I was like :crazy:

Orthodox Jews own a lot of the shops that sell cameras, computers, tv's and stereos in New York. The married men can't look another woman in the eye and when a woman walks in the store, they immediately turn their head and point, and either one of their kids or the token Gentile employee will wait on the lady. :lol:

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Both are fairly similar in atmosphere, menu and whatnot.

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You'll never see cheese on meat sandwich in a Kosher Jewish deli. You won't see pork sausage or pork bacon.. or any dairy mixed with meat. Jews won't "boil a kid in mother's milk". Exodus 23:19

Jews will never see or eat anything that's been cooked in lard.

Jews are also not allowed to eat any blood, so their kill/slaughter process involves draining all the blood out of the animal before it's cooked. They're also careful not to have any blood in their eggs.

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Distantly related to them

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Who's them? Ah.. NVM.. Google is good. Looks like Trahan's at Falcon Mill. :cool:

Lobel's

It's very good.. I think it's the best in Eunice.

Thanks for this. I saw a Valentine's Day menu for a restaurant that I like in Newport, RI. One of the entrées is a Pot au Feu, a classic French stew of beef short ribs, brisket and chuck.. And I really want to find a good recipe to make one.. Maybe this will lead me in that direction.

Heberts is quality.. and they make good boudin. Looks nice.. Do they stuff it with a filling?

I’m not affiliated with any store.. I’ve only met Ronnie one time, at the Boudin cook off. When I mentioned his store in another thread, where the original poster (if you read the entire post) said his specialty is boudin and charcuterie and he’s looking to start a small business and was looking for suggestions. I referred to Ronnie’s because he’s a small producer in the same field.

Funny.. I’m not a fan of Best Stop’s or Kartshner’s boudin.

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vendor used to bring it in monthly or quarterly, so I've had it a lot.

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That's another thing about boudin, there's so many variables that affect the taste and texture.. It could have sat in the guy's car for an hour and half before it got eaten.. So there's no way to know what you had, where it was from or when it was cooked.
When you walk up to the counter and get it fresh out of the pot, it's not going to be the same. So fresh is always going to be better. It’s apples and oranges.

That’s the good thing about the Boudin Cookoff, you can go to each vendor side by side and try links that would take hours to travel to.

Ronnie's hasn’t just won an award. He’s won several awards over the span of several years consistently, because the people who know boudin and make the best, as you said, west of the Atchafalaya basin, believe it to be among the best, myself included.

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I don’t think people in BR would appreciate a place like that

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I don't know.. there was a good place on Sherwood Forest called Roma Deli that served similar Italian sandwiches. It did very well, but closed in 2009 and still gets mentioned here. Good Italian does very well in Baton Rouge.