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re: Lafayette's Original Boudin Cookoff Oct 19th
Posted on 10/8/13 at 4:11 pm to bdevill
Posted on 10/8/13 at 4:11 pm to bdevill
quote:TRUTH!
Any day in the boudin business can be a bulls eye or just slightly off day
I think that is why, in part, so much debate about some of the top tier places.
For instance Don's and best stop (OK they are just examples and I am labeling them top tier).. I have had some of the best boudin at both places, BEST EVER and I have tried dozens of places in So. LA.
Then others try em and say it was the worst they have ever had or I can go back and they don't equal the previous visit.
It's an art I guess.
1
Posted on 10/8/13 at 4:59 pm to NekoosaTiger
And pork is a fickle product, you can get bad pork and it'll taste strong and foul.
To me, the good places that make the money can afford to use good quality pork and the places that can't have to use lesser quality or scrap meat and you end up with gristle in the link.. which makes me
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