[Spridgets] [midgetsprite] Re: This computer is driving me crazy!

[oldsaabguy]

Pffftt.. he's from Baton Rouge..  ;-)

not worth arguing over.

Lester


On Jul 14, 2007, at 2:46 PM, derf wrote:

> Well, to this day you can get authentic hog's head cheese at many  
> places.
> The boudin casing is real pig intestine.
> Hog head cheese is a pig's head.
> Cracklins are fried pig skin.
>
> I'm sure you can get red boudin that doesn't have blood in it but that
> isn't authentic either.
> You have to get out in the woods to get real blood boudin, I think.
>
> But, most of the other authentic stuff is available at suburban
> specialty meat places, just like every other part of the country.
> New Orleans has a lot to offer food wise but it ain't necessarily
> authentic cajun stuff.  The other 99% of south Louisiana is different
> from NO.
>
> Where your part of the country may have bratwurst or Rocky Mountain
> oysters, or sushi, this part of the country has jambalaya, etouffe,
> boudin, and hog head cheese.
>
> Andouille (pronounced "ahn-DOO-wee") and boudin (boo-dan) are pork or
> chicken sausage products.
> But, hogshead or hog head cheese isn't spiced sausage.
> See John Folse recipe, he's no Emeril, but respected around here:
> http://www.jfolse.com/recipes/meats/pork21.htm
> Note first ingredient.
> Cheers,
> Derf
>
>
>
> On 7/14/07, oldsaabguy <oldsaabguy at comcast.net> wrote:
>> *IF* you live WAAAAY out in the woods then maybe,  but it is just a
>> spiced sausage nowadays.