boudin

Author Message
paul and louise
  • Total Posts : 116
  • Reward points : 0
  • Joined: 11/28/2002
  • Location: ,
boudin - Sat, 02/28/04 7:36 PM
0
i recently found boudin sausage at a meat market here in ky
this surprised and overjoyed me, so i made a purchase
i have heard it is common to put steen's cane syrup on this lovely sausage...
no steen's
i did find an imported cane syrup-i hope this is close enough to sub
now, it was tasty
but too thick to pour and too thin to break a piece off
do you add butter to the syrup?
how much?
i also got some andouille for red beans and rice
louise put her foot down though since beans are explosive
...any recommendations for a pound of andouille?

Adjudicator
  • Total Posts : 5057
  • Reward points : 0
  • Joined: 5/20/2003
  • Location: Tallahassee, FL
RE: boudin - Sat, 02/28/04 8:44 PM
0
Did you buy any Tasso Ham?

paul and louise
  • Total Posts : 116
  • Reward points : 0
  • Joined: 11/28/2002
  • Location: ,
RE: boudin - Sat, 02/28/04 8:57 PM
0
quote:
Originally posted by Adjudicator

Did you buy any Tasso Ham?

paul and louise
  • Total Posts : 116
  • Reward points : 0
  • Joined: 11/28/2002
  • Location: ,
RE: boudin - Sat, 02/28/04 9:03 PM
0
nope
i passed on the tasso
louise would have disowned me
i'm thinkin' about doublin' back for the tasso tho
perhaps i could work it up into an imperial
that would be rich