http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 nope <br> i passed on the tasso <br> louise would have disowned me <br> i'm thinkin' about doublin' back for the tasso tho <br> perhaps i could work it up into an imperial <br> that would be rich http://www.roadfood.com/Forums/fb.ashx?m=70722Sat, 28 Feb 2004 21:03:52 GMT <blockquote id='quote'><font size='1' face='Arial, Helvetica' id='quote'>quote:<div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'><i>Originally posted by Adjudicator</i> <br> <br />Did you buy any Tasso Ham? <img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" /> <br> </div></blockquote id='quote'></font id='quote'> http://www.roadfood.com/Forums/fb.ashx?m=70721Sat, 28 Feb 2004 20:57:38 GMT Did you buy any Tasso Ham? <img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" /> http://www.roadfood.com/Forums/fb.ashx?m=70720Sat, 28 Feb 2004 20:44:23 GMT i recently found boudin sausage at a meat market here in ky <br> this surprised and overjoyed me, so i made a purchase <br> i have heard it is common to put steen's cane syrup on this lovely sausage... <br> no steen's <br> i did find an imported cane syrup-i hope this is close enough to sub <br> now, it was tasty <br> but too thick to pour and too thin to break a piece off <br> do you add butter to the syrup? <br> how much? <br> i also got some andouille for red beans and rice <br> louise put her foot down though since beans are explosive <br> ...any recommendations for a pound of andouille? http://www.roadfood.com/Forums/fb.ashx?m=70719Sat, 28 Feb 2004 19:36:52 GMT