Boudin ain't raw. It is fully cooked before stuffing. You don't cook it, you heat it. Heating variations dictate how you want the casing. An oven sounds pretty dangerous... I now make my own. Tired of getting shit for a surprise in the mail. I am sincere when I say that I make the best boudin west of Texas. Shared a batch down in Mexico couple weeks ageaux. I now intend on replacing the tamale with boudin. Mesicans ate it like it was a last meal, but the pig does that down there.
Well good to see ur azz. Saw your name in my address book on cell phone and wondered if those numbers were even still good. As for boudin, it's not all cooked. They sell it raw too. We buy it raw and cook it FRESH. Might explain the shyt you're getting in the mail. Messicans got bat shyt crazy for beans and flour products so I'm not surprised they'd be all over boudin. Don't introduce them to that shyt, they may migrate more Easterly.
My cousin brought me some smoked boudin a few weeks ago. I didn't know how that would go over but I have to say that it was a big hit at last Friday night's pre-party party.
Just saw this. Nice of you to play fair and acknowldege greatness even if it's not your fav. Thought this was funny: I can get you a signed picture if you'd like.
I didn't acknowledge anything other than the existence of this news article......I still have my preference
Uh, you post a news article showing producers of a popular television cooking show contact at place about being featured on their program but that's not an acknowledgement? That's like handing out trophies to the first place team but saying you're not acknowledging...nevermind.
