288311 Wed Jan 23 13:45:34 -0800 2002 14 27 General Chowhounding Topics 0 1555037 This week's New Yorker features a paen to Cajun boudin by Calvin Trillin. I recommend it highly. Be prepared to laugh very hard. Wed Jan 23 13:45:34 -0800 2002 0 Josh Mittleman 1 1555119 Excellent article! I still don't know why boudin has remained so regional- it is so delicious! Does anyone know of a way to read archived New Yorkers? I've read all of Calvin Trillin's books, and if there were a way to read his old New Yorker pieces online, it would be great fun. The official New Yorker website only contains current material. Oh, I guess I could go to the microfiche machine at my library, but that seems SO twentieth century! Thu Jan 24 11:31:18 -0800 2002 1555037 0 Jackie Avery 2 1555121 I think The NewYorker is fairly cagey about that. If they made their archives available on the web, they would not be able to periodically publish books with compendiums of the articles. The good news is I just bough a hardcover New Yorker book at a great discount from Daedelus Books, who specialize in remainders. Ever read the John McPhee New Yorker article on the chef? This going back a few years. It also is included in one of McPhee's books. Very interesting article about an unnamed chef and his restaurant. (I tried to post a link to Daedelus here, but I don't seem to have the correct URL, its on my home machine, and I am doing this from work. I tried doing a search for Daedelus Books via a couple of search engines and the Facists point me to Amazon.com everytime I try for Daedelus. Daedelus does advertise in The New Yorker, so you can get their URL there.) Thu Jan 24 12:32:01 -0800 2002 1555119 0 Chino Wayne 3 1555142 I am not sure what "fascists" you are referring to but if you do a search on google it is the first result. Link: http://www.daedalus-books.com/ Thu Jan 24 16:50:10 -0800 2002 1555121 0 billm 4 1555181 Note the spelling of "Daedalus". When I mistakenly spell it "Daedelus", the facists at the search engine who have cut some deal with amazon.com point me to amazon. Thu Jan 24 23:08:57 -0800 2002 1555142 0 Chino Wayne 5 1555209 I think I encounter the same search engine. You could type in "xyzygy" and it would send you to Amazon. Fri Jan 25 11:28:38 -0800 2002 1555181 0 michael (mea culpa) 5 1555221 I think the proper word is captialist not facists. Fri Jan 25 13:47:28 -0800 2002 1555181 0 wrayb 6 1555224 "Capitalist", "Montetarist", "Artist", "Facist", "Communist", "Racist", all "ists" are dubious one way or another, except of course "Chowists"... ;-) Fri Jan 25 14:31:31 -0800 2002 1555221 0 Chino Wayne 6 1555285 But the proper spelling is "fascist." Fri Jan 25 22:14:37 -0800 2002 1555221 0 ironmom 7 1555295 Ah, those pesky "perfectionISTS", ok "Fascists"! Sat Jan 26 00:42:24 -0800 2002 1555285 0 Chino Wayne 7 1555305 wouldn't you know it, one of the few times i get a reply and it is because of my spelling. Sat Jan 26 08:49:00 -0800 2002 1555285 0 wrayb 3 1555214 Thanks for the tip on the book! Sounds great. Fri Jan 25 12:18:21 -0800 2002 1555121 0 Jackie Avery 3 1555435 The New Yorker finally landed with a procrastinated thud on the doorstep last Saturday, permiting only then a review of the boudin article. As always, trillin has done excellent research and he admirably (politcally) avoids passing judgement on his various sources. Not here... All the ones he mentions are good and it is a matter of what you like in your boudin. Hebert's boudin is a good standard but not one that I would drive out of my way to get (but will buy it if picking up somethig else at that excellent little market--they stuff ANYTHING; roast beef, flank steak, tires, shoes &c). There is a gas station in Crowley that sells excellent boudin--a little more liver flavor than Hebert's--and Ortego in Ville Platte probebly has the reigning king of old stlye boudins. (But the Conoco Station across from the Wal MArt is damn good). The Best Stop is the All Round king these days. Boudin is excellent but their real star is the andouille (regular--the "real andouille" is not for the average customer). Best andouille made these days. Also the best cracklings--at $7.99/pound. Don't fret--you cannot eat more that $2.00 worth without a coronary. The "Boudin for World Peace Tour," which is a whimsy created by a bunch of Lafayette Lawyers, runs a bus around all these joints each year sampling the wares. Check with the LFY Bar Association to see who runs it (or call "Louisiana Cooking" magazine in New Orleans--they ran an article on these guys a couple of years ago.) Or call Poche's Meat MArket at Poche's Bridge (outside Henderson. LA) Last thought: Pope Huval, at Webster's Meat Market in Cecelia, has very fine boudin. Mon Jan 28 10:12:38 -0800 2002 1555121 0 Hazelhurst 4 1555838 Cracklings, coronary... Did you know that Dr. Robert Atkins, of the Atkins Diet books tells his readers that on the Atkins diet cracklings are a free food, you can eat as much as you like. The whole premise of his book is that we should all eat like caveman (i.e. cavemen were not farmers, they were hunters and ate meat), after all has anyone heard of a caveman who had a heart condition? Thu Jan 31 20:12:14 -0800 2002 1555435 0 Chino Wayne 1 1555245 As always, Trillin makes me want to drop everything and go on a food tourism binge. But it cannot be.... To ask a very un-Trillin question: anybody ever order boudin from any of the many mail order sites that offer it? Any reasonable versions? Fri Jan 25 17:33:33 -0800 2002 1555037 0 kit marlowe