What do you think about a Swamp Mafia forum for Louisiana cops only. Hell, I'd say their's enough of them now. They can talk about issues within the state, and their departments, and other top secret stuff???:D
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What do you think about a Swamp Mafia forum for Louisiana cops only. Hell, I'd say their's enough of them now. They can talk about issues within the state, and their departments, and other top secret stuff???:D
Well, I think a Swamp Mafia section would be cool, but I would still enjoy seeing other people's input on it - so, maybe a tweak on that idea could be posts about Louisiana only in that forum, but access to all LEO so they can throw in their .02 too ;)
just a thought
The biggest secret we have is who sells the best boudin.
And if anybody doesn't know what boudin is - GOOD. More for us.
(A Cajun seven course meal consists of a six-pack and a pound of boudin.) http://img.photobucket.com/albums/v2...torcooking.gifBring it on. Yum.
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I like the idea, but I'm with Twan, make it accessable to all LEO's.
I would like to know what boudin is.
It's good eatin'. :D
Geesh first they take over and now we want to give them their own area to discuss their secretive plans. :doh:
:biggrin1: :D :biggrin1:
OK, Beans (and anyone else interested):Quote:
Originally Posted by Beans
http://www.boudinlink.com/
Us Cajuns, we gots it all, yeah. We even gots us a link about boudin.
Hey, a link of boudin. I made a funny.
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Ok, found some info, sounds interesting.
Boudin (pronounced BOO-danh, IPA [ˈbudæ̃]) describes a number of different types of sausage used in French, Creole and Cajun cuisine. Boudin can also refer to a bakery in San Francisco; to Le Boudin, the march of the French Foreign Legion (see below); or to French painter Eugène Boudin. In french slang, "boudin" is used to talk about fat and unattractive girls.
Contents [hide]
1 Types
1.1 Availability
1.2 Le Boudin
2 References
3 See also
4 External links
[edit] Types
Boudin blanc
A type of sausage made from a milk or pork rice dressing, much like dirty rice, only moister, stuffed into pork casings. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is typically squeezed out of one end. In Cajun cuisine, it is often served with cracklins (fried pig skins) and saltine crackers. Boudin Blanc dressing is also used to make Boudin balls. The dressing is not stuffed into a casing but formed into a ball, rolled in breading and deep fat fried, similar to the Italian arancini.
Boudin noir
A dark-hued French blood sausage or Cajun sausage containing pork, rice, pig blood, and other ingredients.
Boudin rouge
In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.
[edit] Availability
Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette area, though it may be found nearly anywhere in "Cajun Country" including eastern Texas. There are restaurants devoted to the speciality, including one named "Boudin King" in Jennings, LA, though boudin is also sold from Crock pots in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cousine (e.g., jambalaya, gumbo, étouffée, creole, and dirty rice).
[edit] Le Boudin
Boudin gave rise to Le Boudin, the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires. The song makes repeated reference to the fact that the Belgians don't get any "blood sausage", since the King of Belgium at one time forbade his subjects from joining the Legion.
Didn't I say somewhere that they were afraid we'd take over?Quote:
Originally Posted by Autumn2009
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So, what ya think Beans, You'd eat some?
I don't know, I saw a picture of it, looks like poop.Quote:
Originally Posted by iso607
Sound delicious doesn't it. Hey cajunguy strike up the fire and thrown on the links, I'm on my way with the beer.
Yeah, it doesn't look to good but it is. :DQuote:
Originally Posted by Beans
Cajun and Smokey ya'll save some for me, ya hear.
Were any of you guys in that movie Southern Comfort??:D
A dedicated forum to air thoughts and comments concerning Louisiana agencies, working conditions, politics, etc. I would have to say bring it on.
The thought is greatly appreciated.
Quote:
Originally Posted by lewisipso
I'll tell you what. You recruit Louisiana LEO's, so that you guys have 20 active members, and I'll do it.
Kinda dangling a carrot (or Boudin :D ) in front of our nose, huh.
I'll do my part. What say the rest of you.
We'll get to work. And again, many thanks.
Will start working on it when I go to work Monday morning.
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