Talk:Boudin

message: Please include traditional cooking methods, recipes, etc. for Boudin. —Preceding unsigned comment added by 74.98.217.173 (talk • contribs) 17:15, 25 January 2007
:This is not the place for recipes for Boudin. Wikipedia is not for instruction manuals, which includes recipes.
:However, recipes could certainly be added to the Cookbook on wikipedia's sister project wikibooks and a link to the recipe there be added to this page. --David Edgar 18:00, 25 January 2007 (UTC)
thread_title:  How is it cooked? 

message: Boudin noir says it contains pig blood, and boudin rouge says it is similiar to the blanc version except that it has pork blood added.  Pork blood IS pig blood!! So as it is currently written, boudin noir and rouge are the same except for origin (France/Louisiana).  Something must be wrong here.  —Preceding unsigned comment added by 71.85.146.14 (talk) 12:48, 31 August 2007 (UTC)
replies: text: I'm from Louisiana too, and I've eaten black boudin.  Perhaps USDA bans this for some reason known only to Dog, but you can still get it from people who make their own boudin at home and sell what they can't eat.  Of course, that's WP:OR without a supporting cite and no one's going to invite the FDA's black-clad ninjas over to their home for a 'freeze-and-seize" raid.  I'm sure not going to help rat them out to the Feds.  If you want to dance with blood-borne pathogens that ought to be killed after proper cooking, that ought to be covered by the Tenth Amendment. "The right to heat and eat black boudin." loupgarous (talk) 19:36, 2 September 2016 (UTC)
thread_title:  Boudin noir vs. Boudin rouge 

message: The phonetic notes on the first line of the article strike me as weird. In French, the sound is a nasalized I (pronounced with a mouth nearly as if saying "cheese"), so the use of "a" in the indications strike me as incorrect. Is it a mistake in the article or a specificity of Louisiana pronunciation? --Svartalf (talk) 22:29, 19 February 2009 (UTC)
replies: text: As a native (to Louisiana) speaker of Cajun French, I can say we pronounce the word "boudin" "boo-dan" but with a very soft final "n". loupgarous (talk) 19:40, 2 September 2016 (UTC)
thread_title: Pronunciation?

message: I ask the question above becuse my family has engaged many times in a Boucherie (butcher of an animal normally with a pig, sometimes deer, occasionally a sheep or cow, but mostly pork) every winter.  Among many things made, we would make sausage (grind up meat, season it, stuff into casing, then smoke with bitter pecan wood, then put in freezer for future use) and would also make boudin (meat from the pig, and the liver, kidneys, heart, were all cooked by boiling, then ground, then mixed with rice and seasonings, then stuffed into casing, tied, and cooked in a pot of warm, but not boiling water, then frozen for later consumption).  
I speak from experience, and this is why I wonder why boudin is being called sausage here, and the sausage wikipedia article only mentions using rice in the hungarian section.  I know what I know is true from my own experience, but want to see what other people with cajun life experience like mine have to say and how the cajun boudin article should be updated.   
Trfon (talk) 18:45, 2 June 2010 (UTC)
thread_title:  Is there a sausage with rice? 

message: Part of the folklore of boudin is the unhappy face said to be on the maker of the stuff.  It is a common saying in Quebec that if a child is sorely pouting he is making boudin.  I'd document and add this, but it seems just a bit off the main topic, but it did seem worth adding to the notes.
:We say that in south (Cajun) Louisiana, too.  It's not so much the "unhappy face said to be on the maker of the stuff," but the appearance of the lower lip of a pouting child - it looks like a little link of boudin that hasn't been cured yet (what we'd fall "fresh sausage.") loupgarous (talk) 19:55, 2 September 2016 (UTC)
thread_title:  ''Making boudin'' 

message: Under the "Types" section, the following is listed:
Brown Rice Boudin: Brown-rice boudin is a flavor you won't find in many places. You will be surprised to find out the taste is very similar to traditional pork boudin, except this boudin is made with a brown-rice substitute for those looking to cut down on white rice intake.
In general, I find this part to be a bit unencyclopedic. I'm not sure exactly how to clean up some of the language, like "a flavor you won't find in many places," or "for those looking to cut down on white rice intake." But by far the worst is "You will be surprised to find out," which I feel can remove all together. I think the other two bits could be changed to something like, "a somewhat uncommon preparation," instead of "a flavor you won't find in many places," or "for people who wish to decrease white rice consumption," instead of "for those looking to cut down on white rice intake." I'm not sure about the rephrasings, maybe someone can offer some suggestions? But the "You will be surprised to find out" has got to go. I'll wait a few days for any objections, but then I'm deleting it. Kronos o (talk) 10:00, 2 October 2012 (UTC)
replies: text: Agreed. Clearly unencylopedic in tone.—Brigade Piron (talk) 18:35, 3 September 2016 (UTC)
thread_title: Types

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thread_title:  External links modified 

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