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Old July 12, 2018   #7186
Worth1
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Quote:
Originally Posted by DonDuck View Post
Rajun,


I wonder why Boudin and Andouille were not included in the list of sausage recipes.
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Oakley, I'm still working on a boudin recipe I like. The last batch tasted good but wasn't spicy enough so I'm making another right now. The meat and rice is cooling as I type.

I like that old stuffer, it looks like it would work if you had to use it.


Don, I noticed that too. I would think at least andouille would be on there.

What are you two talking about I found both in the blink of an eye.
http://lpoli.50webs.com/Sausage%20re...KED%20SAUSAGES
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Old July 12, 2018   #7187
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HA!

Don't use that boudin recipe or at least I can't use that thing.

My second batch of boudin came out good, really spicy with just a lingering tingle in the throat. I split this batch and made extra hot too, I added more cayenne twice till it had a strong bite. I think I'm on to something with this recipe but I need to figure out the spices since I made a big batch of spice mix.

While I was cooking down the meat for the boudin I also smothered down some eggplant to make an eggplant dressing with rice and I thought to my self, HMMMMM..... Yep, I made an eggplant boudin and it's good from all tasters here. I added some of the ground up cooked pork meat to the soft eggplants, a little rice and a small ladle of boudin gravy with the liver in it and it goes together well. I seasoned it with cayenne and Cavenders, It's sweet and spicy.

I just finished cleaning 90% of the kitchen and it's time to think of something different for supper. I've tasted enough boudin for the day. I think since I have cooked rice left it's gonna be a shrimp stew with a few fried for that salty, crunchy texture with a shrimp gravy.
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Old July 12, 2018   #7188
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You're killin me!


Quote:
Originally Posted by Rajun Gardener View Post
HA!

Don't use that boudin recipe or at least I can't use that thing.

My second batch of boudin came out good, really spicy with just a lingering tingle in the throat. I split this batch and made extra hot too, I added more cayenne twice till it had a strong bite. I think I'm on to something with this recipe but I need to figure out the spices since I made a big batch of spice mix.

While I was cooking down the meat for the boudin I also smothered down some eggplant to make an eggplant dressing with rice and I thought to my self, HMMMMM..... Yep, I made an eggplant boudin and it's good from all tasters here. I added some of the ground up cooked pork meat to the soft eggplants, a little rice and a small ladle of boudin gravy with the liver in it and it goes together well. I seasoned it with cayenne and Cavenders, It's sweet and spicy.

I just finished cleaning 90% of the kitchen and it's time to think of something different for supper. I've tasted enough boudin for the day. I think since I have cooked rice left it's gonna be a shrimp stew with a few fried for that salty, crunchy texture with a shrimp gravy.
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Old July 12, 2018   #7189
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Sorry I didn't take pics of the boudin earlier, I was too busy.

I cooked a shrimp stew, home fries and used panko for the fried shrimp. I can't describe the flavor of a shrimp flavored roux and the salty, crispy fried shrimp. I like to do that with fried chicken too.

It's cheap eatin here, the shrimp man comes to the house and it's between $3.50-$4.00 a lb and he deheads them free. I keep the heads to make a stock too.
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Old July 12, 2018   #7190
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Geez, you are so killing me, Rajun!! Looks good and I bet was just super tasty. Made a quick ramen noodles and a dab of broccoli and small shrimp for supper, tasty but not as yummy looking as your fried shrimp and stew.
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Old July 13, 2018   #7191
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I've been watching this thread so long I've gained four lbs. I need to stop watching it or exercise more.
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Old July 13, 2018   #7192
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Wont be making any boudin any time soon I'm not that big of a fan of it.
Not that I dont like it just not going out of my way to make it.
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Old July 13, 2018   #7193
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A good freind in Alaska used to bring up some really good crawfish boudin from Louisiana.
He got it locally he lives in the 985 area code cant remember where.
I would make that stuff it was to die for.
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Old July 13, 2018   #7194
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Crawfish Boudin with lots of chopped green onion in it was the best. I would buy it, and slice it from end to end for sandwiches. It is best when steam heated instead of microwaving it. Most stores wrap each boudin link in foil and keep them heated on a steam tray. That is how I prefer to eat them. Peel the foil back and dive in.


My favorite was from http://www.hackettscajunkitchen.com/. A good second choice was https://earlscajunmarket.com.

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Old July 13, 2018   #7195
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Don, I lived in Sulphur for 4 years and never ate at Hackett's, The Sausage Link opened up close buy and it was close enough to home.

I live a few miles south of Don's and they're one of the worst I've ever eaten. The old guy who used to make it died and it's not the same. You would think some of his kids would care to learn but nope.

The best boudin is at exit 97 in Scott, the Boudin capitol. I like Billy's for the stuffed boudin balls and it's a toss up between Don's and Best Stop for boudin. My God daughter is making the boudin at Best Stop and loves her job, I hope that cooking thing will stay with her.

https://www.beststopinscott.com/
https://donsspecialtymeats.com/
http://www.billysboudin.com/Boudin-Balls_c_37.html



Here's a site that ranks boudin in the US.
http://boudinlink.com/boudin-by-grade/
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Old July 13, 2018   #7196
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Ice cold watermelon.
This puppy is good.
Worth
IMG_20180713_52631.jpg

IMG_20180713_7568.jpg
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Old July 13, 2018   #7197
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Oh oh, it wasn't partially frozen was it? I think that ruins fruit. I have never tried a yellow/orange watermelon. Is there any difference in taste? Sure is pretty.
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Old July 13, 2018   #7198
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No not frozen at all probably around 34F or so.
A little different but good.

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Old July 14, 2018   #7199
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It takes about 24 hours for a big melon to get cold through and through if it is hot.
When I showed the pictuer of the thermometer in the melon at work people were flabbergasted.
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Old July 14, 2018   #7200
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Sue, the quick answer is, "Yes they taste different."

There is a difference in taste of in different colored watermelons, but that taste difference is an individual thing. It's the same with tomatoes. Brandywine tastes nothing like Sungold. Color is important with our perception of taste. Yellow is a happy color. My grandson prefers yellow tomatoes over red ones.
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