the thread about nothing...

Joepac12 said:
The hell is boudin
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Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., dirty rice, étouffée, gumbo, and jambalaya) and has fanatic devotees who travel across Louisiana comparing the numerous homemade varieties.

Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing (much like dirty rice), which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in Lafayette, New Orleans, Houston and Baton Rouge.
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1000


Plebs :smh:
 
are you all on the path to making your dreams come true? 

answer me and then start asking yourself that every morning when you wake up.
 
Last edited:
Reading some threads now, I need that Mase gif, anybody gonna help me out?  Some threads man....
mean.gif
 
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