I haven't watched too much of this series, but what I have noticed in many videos, including this one, is that Nick has too much opinions that he HAS to say midway. As a presenter, let the chef/owner/spokesperson finish what they are saying before you start speaking but Nick often interrupts them midsentence, which kind of doesn't suit a presenter imo.
Every Sunday I would ride my bike to the lady on Union street who kept rabbits. I'd give her a 50 cent piece for two freshly killed and dressed rabbits that we had roasted for Sunday dinner. Fifty years went by before I had rabbit again at a very fine restaurant in Forrestville, CA and one of the best meals I've ever had. I was thinking at the time that what I paid for that dinner would have bought 400 rabbits way back when.
I live in New Orleans and eat at Cochon sometimes. The owner, Steve Stryjewski, is actually the dad of one of my classmates! Great to see this great restaurant made it on here.
I love boudin, if anyone is in scott or krotz springs Louisiana go to Billys. They have great boudin, I love the crawfish boudin and the pepper jack cheese boudin balls.
Growing up in south Louisiana, I’ve always known boudin to be down home type food, something you make at home with family and friends, buy at a butcher shop/meat market, a gas station or the meat deli department of the local grocery store. It’s sorta weird seeing it in an upscale restaurant setting and dolled up in this way at 6:22. Not bad, just weird.
@@B27-o2c Exactly. For me, we either get it from a meat market, grocery store or gas station. It’s not something I’d go looking for in a restaurant. I actually make it at home sometimes.
I love boudin and boudin balls. I also feel very fortunate that so many gas stations and convenience stores here don't just have terrible nasty hot dogs but really well made fresh boudin available. Perfect quick meal in a pinch and so good. The cracklins from cajun country around Lafayette are amazing as well. Nothing like the shitty pork skins or chicharrones you get in a bag. Talking about pork skins with a big layer of fat and meat and seasoned perfectly.
Lulu Li not all eat the casing. I've grown up eating the stuff. I know plenty of people who don't eat the casing and I'm from the heart of where this stuff is made.
@@alexalexalex1823 Idk man to each their own. I mean you SERVE it in the casing, take a bite, and squeeze everything out through the opening as you drag your teeth back. But idk my gf and all her family live in Laffy and they all eat it the same way I grew up eating it. Which is just doing that and serving it in the casing but just kinda "push popping" it into yo mouf lol
Been there several times. Their BLT is the best in the business, bar none. They put deep fried oysters in it! Packed with flavors. It's a little too pricey, for diner, but it's an experience of what a craftsman, in food, can do. Why? Because I will eat things at Cochon's that I woulnd't eat anywhere else.
speaking of cochon, will you do a show on "those" Spanish pork cuts - Secreto, presa and pluma - apparently the rest of the world is missing out and those seem to be THE cuts of pork nowadays.
It really depends on what kind of rice it is. Rices like Basmati and jasmine have a lot of flavour but rices like short grain white rice really are bland
I like Cochon, the restaurant, but I don't like Cochon Butcher, where Nick was at first. And Nick, it's pronounced Boo-DAN, like the other guy kept saying.
Well, we don't really pronounce the N so much, just like paran, it kind of just trails off. Though the host was the greater offender with speech, the chef steaming boudin is who I wanted to shoot.
I prefer a restaurant over a butcher shop, especially after watching the Sopranos. Hope you keep that Hobart meat slicer clean! They do cost an arm and a leg you know........
Emile Lord Ayotte Because boudin in Louisiana is different from boudin in France. Boudin in France is an all meat sausage, similar to the white pudding and black pudding in Britain. The English word pudding derives from the French word boudin. In the US, pudding is usually used for a sweet dessert, not sausages. But boudin in the state of Louisiana in the US is more similar to a savory rice pudding with meat in it stuffed into natural sausage casings rather than the all meat French boudin or the meat filled white pudding or black pudding in Britain.
why is it okay to eat rabbit, but not dogs or cats? I can't seem to understand the public stigma in eating domesticated animals...humans are savage...we eat anything that is edible....
He never uses any dipping sauces or eats any of the accoutrement that they serve with the food and that really bothers me and I don't know why. Even though he's very entertaining to watch, and he's world famous, he's actually a simpleton when it comes to food.
New Orleans creole food is great, but it is not true Cajun food. Home kitchens and diners from Houma up to Lafayette and west to Lake Charles is where the more rural Cajun culture and cuisine are found. Don’t skip Scott, Church Point, Jennings, Welsh, Iowa and Crowley.
I really envy people that make a living out of tasting and reviewing great food. Why don't they get a proper job and suffer like the rest of us? I have answered my own question there!
Also, New Orleans people, is that true about the boudin? You don't eat the casing and you just push it out like that? These are important things that should be known before eating in New Orleans!
That's so weird because I think the casing is an essential part of a sausage. I like the "snap"! Do New Orleans people who extrude their boudin also avoid the casings of say, polish sausages, brats and Italian sausages?
No we eat the entire boudin for what it is; casing and all. If you don't eat the casing, it's pretty much dirty rice or Cajun rice; Depending on what type of boudin. Some people in the comments have claimed they're from New Orleans and do not eat the casing, but honestly I have NEVER in my life seen a person eat a boudin like a push-up popsicle.
There are two kinds of boudin in Louisiana, boudin blanc (white boudin) and boudin rouge (red blood boudin). Mostly you’ll find boudin blanc in most places in Louisiana, but boudin rouge can be found usually at slaughterhouses where fresh pigs blood can be found. It’s harder to find boudin rouge than it is boudin blanc.
You can, but in instances where boudin is steamed or boiled as it was here, the casing is very tough and chewy making it difficult to get down. If you were to sear it in a pan or on a grill or something that would make the casing more easily edible.
Host didn't know the pronunciation of "boudin" before coming in. I'm from the third world, never been to New Orleans, not a chef, and I know how it's said. I want restitution!
what the hell r u talking about u dont steam boudin u fry it in a pan or bake it in an oven and u eat the skin ...what the hell man get it right will ya ...peace out
M Skallywagg Not hipster food...just fancy food. It’s an upscale rebranding of down home country cajun food. One of the owners is cajun, but turned yuppie.
Nick has been getting better
@2:22 Is that the international sign for "natural casing?" 🤔😂
Rabbit, sadly, is possibly the most underutilized meat in the country and so damn good.
Hugh-John Fleming You're right, my land is full of them and yet everyday I buy meat.
Easy to raise, fat and delicious.
realthundercat17 I don't care. Flock 'em.
rabbit is delicious but people are scare of eating them because they are cute animals
Hugh-John Fleming if h had to compare it to a meat what do you think it's like?
Not getting the hate Nick gets from people. Think he's a terrific presenter.
daadol if you watched him a few months/years ago, he was pretty damn bad. he's been getting better ever since
daadol he is a dork. People hats
I haven't watched too much of this series, but what I have noticed in many videos, including this one, is that Nick has too much opinions that he HAS to say midway. As a presenter, let the chef/owner/spokesperson finish what they are saying before you start speaking but Nick often interrupts them midsentence, which kind of doesn't suit a presenter imo.
Well, sometimes, tweens crowd up on YT, lack of experience of perspective and henceforth
"If I was having a sausage party I would pick that guy" 😂
def was a wild quote !
Even that dude himself cannot pronounce his last name LOL
mmmm there is no place like home everytime I watch these I want to go home
Every Sunday I would ride my bike to the lady on Union street who kept rabbits. I'd give her a 50 cent piece for two freshly killed and dressed rabbits that we had roasted for Sunday dinner. Fifty years went by before I had rabbit again at a very fine restaurant in Forrestville, CA and one of the best meals I've ever had. I was thinking at the time that what I paid for that dinner would have bought 400 rabbits way back when.
Was there in late 2019. Top 5 meals I've ever had.
I was at Cochon in March, such a great evening, amazing food and really professional service.
This place was amazing when I visited in a couple years back!
I live in New Orleans and eat at Cochon sometimes. The owner, Steve Stryjewski, is actually the dad of one of my classmates! Great to see this great restaurant made it on here.
I used to frame houses in Lafayette. Had boudin every day for morning break. I do miss it.
Please hire me as a co-host. I need this show in my life.
Love watching his videos!
I love New Orleans so much!
Nicks such a cool dude makes me hungry af
I love boudin, if anyone is in scott or krotz springs Louisiana go to Billys. They have great boudin, I love the crawfish boudin and the pepper jack cheese boudin balls.
MrBrooxss My favorite is boudin from Kartchners in Krotz Springs
It's boo-DAN. He even corrected you.
Now that's a beautiful double-chin...
Besides profound and ethereal, he also says evocation on every video. Also, it is Boo-Dan. Thanks.
my big question is what was that drink on the table? looked delicious!
Growing up in south Louisiana, I’ve always known boudin to be down home type food, something you make at home with family and friends, buy at a butcher shop/meat market, a gas station or the meat deli department of the local grocery store. It’s sorta weird seeing it in an upscale restaurant setting and dolled up in this way at 6:22. Not bad, just weird.
Same. I’m in Lake Charles, and I don’t think I’ve ever actually seen it at a restaurant. More like something you pick up at a store or eat on the go.
@@B27-o2c Exactly. For me, we either get it from a meat market, grocery store or gas station. It’s not something I’d go looking for in a restaurant. I actually make it at home sometimes.
The greatest what ever?
I love boudin and boudin balls. I also feel very fortunate that so many gas stations and convenience stores here don't just have terrible nasty hot dogs but really well made fresh boudin available. Perfect quick meal in a pinch and so good. The cracklins from cajun country around Lafayette are amazing as well. Nothing like the shitty pork skins or chicharrones you get in a bag. Talking about pork skins with a big layer of fat and meat and seasoned perfectly.
"If I was having a Sausage Party" lol
I wonder what dumplings are made of ?
face punch they're like biscuits or plain scones
Whether or not you eat the casing is actually a point of contention down here. I eat mine with it on but many people don't.
WoW man thats looks great 👍😉
(Does double-take) Did they just sous vide the boudin..?
Someone should have told him to eat the casing. Thats the right way. Cmon man!!!
Wait, why aren't you eating the casing?
Lulu Li the tradition is that the casing isn't eaten.
Ahh I see. Interesting!
Lulu Li don't listen to that statement. Nick is an idiot. You eat the casing. We all eat it down here in Louisiana and Mississippi.
Not all of you do, no.
Lulu Li not all eat the casing. I've grown up eating the stuff. I know plenty of people who don't eat the casing and I'm from the heart of where this stuff is made.
"You don't actually eat the casing." 😂😂😂 Its Cajun cause you eat everything! eat the casing!!!
Um seriously? Lol I'm from New Orleans and grew up with boudin and I've never seen anyone that eats the casings.
@@sparkfx5874 For real? I live in Lafayette and everyone eats boudain with the casing on
@@alexalexalex1823 Idk man to each their own. I mean you SERVE it in the casing, take a bite, and squeeze everything out through the opening as you drag your teeth back. But idk my gf and all her family live in Laffy and they all eat it the same way I grew up eating it. Which is just doing that and serving it in the casing but just kinda "push popping" it into yo mouf lol
I saw the butcher shop and must've walked past the restaurant. Gotta hit that up next week
Been there several times. Their BLT is the best in the business, bar none. They put deep fried oysters in it! Packed with flavors. It's a little too pricey, for diner, but it's an experience of what a craftsman, in food, can do. Why? Because I will eat things at Cochon's that I woulnd't eat anywhere else.
speaking of cochon, will you do a show on "those" Spanish pork cuts - Secreto, presa and pluma - apparently the rest of the world is missing out and those seem to be THE cuts of pork nowadays.
quality rice is flavorful, not bland.
Jason Bean tru, most rice I've ever tasted are bland but when I ate a bowl of rice at my friends house I never knew rice could taste that good.
It really depends on what kind of rice it is. Rices like Basmati and jasmine have a lot of flavour but rices like short grain white rice really are bland
Jason Bean I believe he was mentioning contrast.
I like Cochon, the restaurant, but I don't like Cochon Butcher, where Nick was at first. And Nick, it's pronounced Boo-DAN, like the other guy kept saying.
Well, we don't really pronounce the N so much, just like paran, it kind of just trails off. Though the host was the greater offender with speech, the chef steaming boudin is who I wanted to shoot.
I was expecting a blood sausage (black boudin) but a the white one looks good too :)
Yoros009 Boudin blanc (white) is more common than boudin rouge (red) in Louisiana.
Boudin balls and Natchitoches meat pies are my go to convenience store snack when I don't have time to stop for a sit down meal.
What is that drink?
I prefer a restaurant over a butcher shop, especially after watching the Sopranos. Hope you keep that Hobart meat slicer clean! They do cost an arm and a leg you know........
Anyone know what the exact name of the rabbit dish or where I'd find the recipe?
You're suppose to eat it with the casing!!!!
I was saying that 🤷♂️🤷♂️🤷♂️
You have a nice looking drink on the table... What is it??
can we find a local for this show please
Excellent mouthfeel
Stryjewski should be pronounced as streeyevsky. "Stryj" in Polish means "an uncle on father's side".
Best dish to me is the meat/cheese plate, more specifically the headcheese.
The food looked amazing.
Oh guys, I KNOW you know this, but in the title of this video it is NOT New Orlean's...it is New Orleans'
3 and 4 star restaurants, they don't do 4 star!
I'm confused. In french boudin is the equivalent of the pudding, either white or black...
Emile Lord Ayotte Because boudin in Louisiana is different from boudin in France. Boudin in France is an all meat sausage, similar to the white pudding and black pudding in Britain. The English word pudding derives from the French word boudin. In the US, pudding is usually used for a sweet dessert, not sausages. But boudin in the state of Louisiana in the US is more similar to a savory rice pudding with meat in it stuffed into natural sausage casings rather than the all meat French boudin or the meat filled white pudding or black pudding in Britain.
What's Nola? I must've missed something.
NOLA is the nickname for our home based on an acronym : N ew O rleans, L A (Louisiana state abbreviation) = NOLA.
@@sparkfx5874 Awesome:). Thanks dude.
in all his videos, why is the audio always so damn low?!
#NustyIV I totally agree with you. My volume is at max & I still have to put my ear next to speaker.
ha⅃Lo its me at QUƎTTA form Balochistan
my IMAM he say
comment NOWT boy
thank U v.niceLEY
Balochistani Tech Support You realize that they are cooking with pork?? 🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖
"3 and 4 star restaurants" lol
New York rate,not Michelin
why is it okay to eat rabbit, but not dogs or cats?
I can't seem to understand the public stigma in eating domesticated animals...humans are savage...we eat anything that is edible....
Responsibility raised meat. Love me some rabbit. We just shoot ‘em, and eat em😁👍 upscale food we make at home. Looks good!!!
What the hell kind of animal doesn’t eat the casing?
Am I wrong for eating the Boudin casing?🤔
Exactly I've always eaten the casing
No liver in the boudin?
@eater no textural difference ...so is it almost like paté
You dont squeeze it out, You cut the film down the center and unwrap it
1k club?
He never uses any dipping sauces or eats any of the accoutrement that they serve with the food and that really bothers me and I don't know why. Even though he's very entertaining to watch, and he's world famous, he's actually a simpleton when it comes to food.
with as little mirepoix....
...
...
...
entire vegetable farm in the vat
New Orleans creole food is great, but it is not true Cajun food. Home kitchens and diners from Houma up to Lafayette and west to Lake Charles is where the more rural Cajun culture and cuisine are found. Don’t skip Scott, Church Point, Jennings, Welsh, Iowa and Crowley.
"4 star restaurants"
no such thing exists
New York Times stars, dude
I really envy people that make a living out of tasting and reviewing great food. Why don't they get a proper job and suffer like the rest of us? I have answered my own question there!
Why would i want a sausage that i cant eat the casing on
It's prounounced COO-shon (cochon). Si vous voulez utiliser un nom français pour le restaurant, if fau au moins le dire correctement!
48162342 Because the guys that pronounced cochon are not actual Cajuns. One of the owners is cajun though.
Recommended after watching Tom Segura videos......
Also, New Orleans people, is that true about the boudin? You don't eat the casing and you just push it out like that? These are important things that should be known before eating in New Orleans!
Michael some people don't like the casing other people eat it it doesn't really matter
That's so weird because I think the casing is an essential part of a sausage. I like the "snap"! Do New Orleans people who extrude their boudin also avoid the casings of say, polish sausages, brats and Italian sausages?
casings better crispy but yes we eat it
No we eat the entire boudin for what it is; casing and all. If you don't eat the casing, it's pretty much dirty rice or Cajun rice; Depending on what type of boudin. Some people in the comments have claimed they're from New Orleans and do not eat the casing, but honestly I have NEVER in my life seen a person eat a boudin like a push-up popsicle.
I've never seen someone squeeze it out like that. Everyone I know eats the casing
Evocation
I always thought that boudin was blood sausage but there's no blood here.
Michael Its not. its a spicy cajun style sausage and has a variety of fillings and spice levels depending on who makes it.
Boudin means sausage. Boudin noir means blood sausage.
original cajun boudin did have blood in iit but that's hard to find now a days
There are two kinds of boudin in Louisiana, boudin blanc (white boudin) and boudin rouge (red blood boudin). Mostly you’ll find boudin blanc in most places in Louisiana, but boudin rouge can be found usually at slaughterhouses where fresh pigs blood can be found. It’s harder to find boudin rouge than it is boudin blanc.
Olivia Birmingham There is a blood sausage version, it’s called boudin rouge and it’s less common and usually only found at slaughterhouses.
Why can't you eat the casing on the boudin?
ARI MICHAELS You can. I'm not sure why he didn't.
You can, but in instances where boudin is steamed or boiled as it was here, the casing is very tough and chewy making it difficult to get down. If you were to sear it in a pan or on a grill or something that would make the casing more easily edible.
ARI MICHAELS It is indigestible and contributes no source of nutrition to your body. 😂😆😄😃😅
Than you Chef!
0:59 Play with meat? Pause
"No structural, just kind of mushy", that's why you eat the casing, yankee.
Host didn't know the pronunciation of "boudin" before coming in. I'm from the third world, never been to New Orleans, not a chef, and I know how it's said. I want restitution!
boring episode
bitterballen
Please don't eat no rabbit I think of my pet rabbit they are such beautiful animals
Anybody that kills a rabbit or eat rabbit, and bad luck
what the hell r u talking about u dont steam boudin u fry it in a pan or bake it in an oven and u eat the skin ...what the hell man get it right will ya ...peace out
Haha, Jewski
Scraping teeth on fork is poor etiquette. Too late Nick.
hypster food
M Skallywagg Not hipster food...just fancy food. It’s an upscale rebranding of down home country cajun food. One of the owners is cajun, but turned yuppie.
Ha ha ha! Don't know how to pronounce the name of the sausage right???
Poor beautiful bunny how could they do that to you
Not a big fan of rabbit. Pass!! 🐰🐰🐰🐰🐰🐰🐰🐰🐰🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇
Overpriced and under-portioned.
Fake Accent
pretentious