I don't feel good about this. But I was sentenced to it.
Printable View
I'm cold today. My classroom temperature is not all that comfortably modulated anyway, and it remains quite chilly out, so I'm cold.
How do you teach someone to eat something instead of crumbling it up and flinging the crumbs everywhere?
I've done that, but I've also (less frequently) squeezed it like a delicious rice & meat popsicle. Of course, I'm high on the uncouth meter, so YMMV.
We always got takeout from the Boudin King when visiting my grandparents in Jennings, LA. Had to be the best, right - it was from the king.
Boudin is also something, erm...special in France. When Cajuns talk about "boudin," they're not talking about the same thing as what people are talking about in France.
Let's just say that I prefer the Cajun version to the French version (and to be honest, I don't even like the Cajun version that much; it's just that the French version is truly, like I said...special).
Well, there's actually boudin rouge ("red boudin"), which is made from congealed blood, sinew, and other byproducts, and is in my opinion what the French would call dégueulasse, and then there's boudin blanc ("white boudin"), which is traditionally prepared with ground meat, egg, some starch or meal, and usually a bit of milk or cream. This is much closer to the "boudin" on offer in Cajun contexts, and is in my opinion much more miam-miam, as it were, than boudin rouge.
As a teenager, I spent a semester living with a family on a French farm. They regularly enjoyed boudin rouge, as it's a very traditional countryside dish in France (they simply called it "boudin"). I tried it a couple of times and really just couldn't get into it. To their credit, my host family appreciated that I tried it, recognized that it's a very particular taste, and didn't try to force it on me once I determined that I don't care for it.
There are precious few things that I won't try at least once, but after that I won't hesitate to be clear about things I don't want to eat.