Neighbors...

[roo_ster]

...who come bearing cooked boudain are good neighbors.

I will be over on the couch in boudain lethargy for a while.  So yummy.

[Jamisjockey]

Why is there no thumbs up smiley on here?

[230RN]

Never heard of boudain, boudin, had to look it up.  Sounds good.

[Jamisjockey]

Never heard of boudain, boudin, had to look it up.  Sounds good.

On a cracker with a shot of tobacco on it.  Mmmmmm yum.

[Doggy Daddy]

On a cracker with a shot of tobacco on it.  Mmmmmm yum.

 

[roo_ster]

Never heard of boudain, boudin, had to look it up.  Sounds good.

Back from the couch...

Tastes even better when your neighbor smokes a couple links with apple wood.

No cracker for me, as I think of boudain as representing both meat and grain food groups, what with the rice inside.  I'll have my boudain "straight up."  And this batch was sporty enough to not need any Tobasco accompaniment. 

[KD5NRH]

On a cracker with a shot of tobacco on it.  Mmmmmm yum.

Got worms?

[charby]

Back from the couch...

Tastes even better when your neighbor smokes a couple links with apple wood.

No cracker for me, as I think of boudain as representing both meat and grain food groups, what with the rice inside.  I'll have my boudain "straight up."  And this batch was sporty enough to not need any Tobasco accompaniment. 

<Frenchman>I thought boudin is supposed to be cooked at about 180-190 water bath to keep the casing limp </Frenchman>

[Jamisjockey]

Tobasco.  Damn auto correct.

[zxcvbob]

Can you make boudin (the Cajun kind, not the nasty French kind) with chicken livers and pork instead of pork liver?  Or is it just dirty rice when you do that?

[RoadKingLarry]

About the only thing I'm pretty sure my closest neighbor cooks is meth...

Used to anyway, I think he bailed on his mortgage