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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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 Posted: Sun Feb 25, 2007 1:42 am |
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Food eaten: Boudin
Country of Origin: USA (South Louisiana)
Type: Pork rice dressing stuffed into pig's intestine's
Fashion Consumed: in the parking lot of a gas station off of I-10 with a can of Bud Light, hot and fresh from the crock pot, wrapped in wax paper or tinfoil.
Cons: Gross idea with even grosser execution. Seeing how it's made may make you never want to eat it ever. It's also incredibly terrible for you.
Pros: It's fucking delicious and anyone who doesn't think so is either a vegetarian or a communist.
Overall: recommended if you can get the real deal. Forget gumbo, jambalaya, or red beans and rice: boudin is the king of cajun foods.
See also: Cracklins (aka: pork rinds done right)
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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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| Posted: Sun Feb 25, 2007 2:09 am |
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| DeusJester wrote: |
| Mister Toups wrote: |
| Food eaten: Boudin |
How's the availability of this in other parts of the US? Also, is it worth bothering (i.e. it won't be the real deal?) |
Most people in the rest of the country don't even know what it is. You might be able to find it in the freezer of your grocery store, especially if they have lots of speciality items. Looks for "Richard's" brand as it's probably the most widely distributed one that I'm aware of, and it's pretty good. Not as good as what they have at the Texaco a few miles up I-49, but it's probably the best that you'll find.
To be honest, I'm not sure if there even exist "inauthentic" variants, but I've had enough "gumbo" and "jambalaya" at chain restaurants to know that people in the rest of the world can't do cajun food right.
According to this site (warning: awesome web design) you can get them in Seattle, WA?
Also it seems it can be ordered from here, but it might be kind of expensive.
I wonder if it would be feasible for me to bring some up to the GDC? I wouldn't know how to keep it cool...
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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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| Posted: Sun Feb 25, 2007 2:22 am |
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| Dracko wrote: |
| Boudin is French in origin, Toups. |
French boudin is pretty different from cajun boudin, though.
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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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| Posted: Sun Feb 25, 2007 2:47 am |
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| Pijaibros wrote: |
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you need to photoshop that into your avatar
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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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| Posted: Mon Feb 26, 2007 1:03 am |
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| DeusJester wrote: |
I've had this! And yeah, actually, it's pretty good! If I could get it more regularly, I would. |
This is basically the least kosher food of all time.
extrabastardformula: where do you live?
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Toups
tyranically banal
Joined: 03 Dec 2006
Location: Ebon Keep
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| Posted: Mon Feb 26, 2007 1:07 am |
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| extrabastardformula wrote: |
Currently living in the Houston.
Was surprised when my boudin was not an offwhite sponge made from a variety of unidentified shellfish. |
Yeah, you can get it in some parts of texas. That you can find it in Houston doesn't really surprise me, though I imagine it's not the easiest thing to get ahold of.
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