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The Official Wine Thread - Page 879

post #13171 of 17899
Quote:
Originally Posted by Sterling Gillette View Post

"A glass of" as in "poured by the glass" in a restaurant? My first encounter with PJ Kühn's wines has been by the glass and after that I had not had the need to try any of his products for a longer time. Turned out I had tried his lowest wine and all the others were so much better... Now, I love some of his stuff (Amphore, Lenchen).
Yeah, it was the regular Riesling. The better releases are on my list to try.
post #13172 of 17899
really enjoyed this for $16. Fro Chambers St. wines.
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also nice
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post #13173 of 17899
Had a CdP tonight, 2007 Les Cailloux. Looks like I bought it for about $15 a few years ago. Went with leftover boudan pretty damn well.
post #13174 of 17899
What is boudan?
post #13175 of 17899
Me spelling boudin phonetically. blush.gif
post #13176 of 17899
Quote:
Originally Posted by itsstillmatt View Post

What is boudan?

Boudin blanc as in sausage?
post #13177 of 17899
Quote:
Originally Posted by Piobaire View Post

Me spelling boudin phonetically. blush.gif
OK. Gotcha. Apparently there is a boudan sausage from New Orleans, which was probably named the same way.
post #13178 of 17899
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by Piobaire View Post

Me spelling boudin phonetically. blush.gif
OK. Gotcha. Apparently there is a boudan sausage from New Orleans, which was probably named the same way.

This was Cajun style so probably same thing. Pork butt, heart, liver, rice, spices. boo-DAN. Spices I'm pulling out are nutmeg, white pepper, red pepper flakes, allspice. Very nice.
post #13179 of 17899
French Boudin Noir is blood sausage - so is there a cajun boudin noir? Is it a blood sausage? We have a serious lack of blood sausage in this country, and its very tragic.
post #13180 of 17899
Quote:
Originally Posted by Quatsch View Post

French Boudin Noir is blood sausage - so is there a cajun boudin noir? Is it a blood sausage? We have a serious lack of blood sausage in this country, and its very tragic.

Never added the "Noir." This has no blood. Boudan or Boudin Blanc. Cajun version uses rice, French version uses milk.
post #13181 of 17899
Quote:
Originally Posted by Piobaire View Post

Never added the "Noir." This has no blood. Boudan or Boudin Blanc. Cajun version uses rice, French version uses milk.

Right, I was just curious if there is a Cajun "black" boudin.
post #13182 of 17899
some other recent stuff

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post #13183 of 17899
Quote:
Originally Posted by Piobaire View Post

Never added the "Noir." This has no blood. Boudan or Boudin Blanc. Cajun version uses rice, French version uses milk.
Cajun boudin is basically rice dressing in a sausage casing.
post #13184 of 17899
Quote:
Originally Posted by Quatsch View Post

Right, I was just curious if there is a Cajun "black" boudin.
I've seen it a few times, but they call it boudin rouge rather than boudin noir. It's typically made at a boucherie, which is basically a big party where a pig is butchered and virtually all parts are made into something and then eaten. Oh, and there's a lot of drinking.
post #13185 of 17899
Rice dressing is a good way to sum it up. I have a recipe and it's about 70% pork butt, heart, and liver, 30% rice. This guy's spicing was very nice though.

Never been to a Cajun boucherie but have had the blood sausage version. I'm sort of meh on it but that was maybe how it was prepared. They boiled it and when it comes to blood type sausage I prefer sliced and fried.
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