February 1, 2019 • 35 mins
This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin.
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Episode Transcript
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Speaker 1 (00:07):
Hello, and welcome to Savor. I'm an Eeries and I'm
Lauren voc Obam, and today we're talking about Boudon. Yes, Boudon,
something that, uh, we had never heard of until recently.
When we were preparing for our trip to New Orleans,
we realized that we would be there over the weekend
of the Budhon Bourbon and Beer Festival, which is a
(00:28):
yearly festival that we went to. Yeah, it's huge. Oh
my goodness. If y'all have never been to a food festival,
you know, like with the big tents and then like
the many, many, many little booths and everyone serves you
a tiny, little, like amused bush sized bite. Oh we
counted at some point they were like at least seventy
five vendors. Yeah, I believe it was. So there were
(00:51):
two big tent areas and I think there was thirty
five and both of the tents, and then there was
a dessert area right up the stairs, and then they
were like all of these bourbon tense It was huge,
and it was held not in the stadium, which is
also I think called Mercedes Been Stadium, which is very
confusing and fun for people in Atlanta. UM, but it
(01:12):
was held in the space like outside of the stadium, right,
and it was cold as heck, yes, and rather unexpectedly,
Oh my goodness, sudden turn of events. It's kind of drizzily. Um,
but it was wonderful and it was packed like people.
The weather didn't turn people away, certainly not. Um. There
(01:33):
was a disco pig. We took a picture of it.
It was great. Yeah, first time I've ever seen which
isn't like spider pig or I mean, I guess it's
sort of it is because it was hanging from the ceiling. Um,
it's a disco ball in the shape of a pig. Yeah.
It was glorious, It really was. It was about my
favorite thing of the night. Oh yeah. Yeah, that and
seeing Emeral Legassi and Guy Fiery. Yeah. And there is
(01:58):
a whole back story about out super producer Dylan's secret
love of caf Ferry. Um, stay stay tuned pros credits
for that. Yeah, but it was very exciting because yeah,
he was right there, he was right there. It's a
charitable event, um, And it was very It was really
(02:19):
fun and really good and we really appreciate the press
team over there getting us press passes oh so much.
We Yeah, we had a wonderful, wonderful time. Um. And
before we get into our question, answer another question. We
are not talking about the bakery in San Francisco, which
is what most of my search results were. At first.
I happen to that bakery and it is wonderful, but
(02:42):
that's a different topic. Yes, so yes, official question, bud
What is it? Well, Buddon is a family of fresh sausage. Okay,
And I'm gonna warn you'all right now that like talking
about sausages a little bit gross. I laughed out loud
(03:03):
at my desk at just the pure beautiful humor in
some of the recipes for it. But okay, um. Buddon
comes in two primary styles, Blanc and noir. Both generally
use pork as the main ingredient. At Noir incorporates pork
blood to achieve a darker color and a richer flavor.
And today we're largely because we just got back from Louisiana,
(03:26):
talking about Cajun Buddon, which differs from European buddhon bit.
European sausages of this type use pork fat, where Cajun
styles use pork liver and the Cajun stuff incorporates rice, rice,
and sausage. Man I love a bonus carb, okay, But
of course there's other stuff in there too, So all right,
Cajun boudon blanc. You cook your pork meat and liver
(03:46):
seasoned either with the trinity that spell peppers, onions and celery,
or maybe you just onions and garlic, plus probably herbs
and spices like cayenne and parsley recipes verry. But yeah,
so you grind all that, mix it with Louisian long
grain rice and some fresh green onion tops, and then
you can either form it into patties or balls or
stuffed into port casings in order to make links. And
(04:07):
of course, in these are modern times, artificial sausage casings
are available, but the kind made from the lining of
pick intestines really does have like a chew and snap
to them. That's just impossible to replicate mu. The patties
and balls would be fried. The links are generally steamed
or poached and should be served immediately. So that's the
blank for the noir. Same process, but you add in
(04:29):
fresh or perhaps reconstituted packaged blood. It's available in both
dried and gel forms. I didn't know before I researched
this love it learned so much on this show. The
result is a soft, moist, tender sausage. The blank being
a wee bit more crumbly as blood is kind of
a binder. According to George Graham of Katie on a
(04:52):
Table dot com, it should be eaten hot with an
ice cold beer and saltine crackers. Also one of the
things that I laughed out loud at. He also said
that the character of Buddon is it's squeeze ability. Quote.
Eating Buddon is a kin to squeeze in a tube
of toothpaste, only directly into your waiting mouth. Mm hmm.
(05:15):
Any would you say that's accurate? Yeah, I would say, um,
pretty accurate. I Like I said, I had never heard
of it or tried it before, And the first thing
I remember thinking was that it had a texture unlike
any sausage I've ever had. Oh and oh there's rice
in here. That was pretty much like the first thought. Um,
(05:40):
And it was yeah, very savory. And I think it
is definitely the texture thing that separates it from other
sausages that I've had. Yeah, it sounds like it would
be like like softer and and just sort of like, yeah,
like spongey a little bit maybe. Yeah. Also like I
(06:00):
couldn't eat basically anything at this festival because I can't
have bell peppers, and so I was mostly very hungry.
I did. I did eat a lot of bourbon drink responsibly. Kids. Um,
I imagine it tastes like the South from all of
these descriptions. It just sounds like rich and savory and
yeah Southie, Yeah, Southie, that's a good descriptor Southie like
(06:21):
Bostonia any different thing. I have had blood sausage before
and quite enjoy that, but yeah, the rice must set
it off. Also, Yet, note that the above description is
really just a start, like folks make buddhan in all
kinds of varieties. Um, there's some seafood varieties, even I
have read. The name comes from the Anglo Saxon word
(06:42):
meaning simply sausage. And this word goes way back. Yeah.
An ancient Greek cook by the name of Affinity may
have been the first to write about Budan. In Homer's
the Odyssey, the word was used to describe a stomach
stuffed with blood and fat that was then fire roasted.
M hm. The exact etymology is a little bit muddled,
(07:02):
but it seems to trace through the vulgar Latin bottle
linneus and the Latin botelus, meaning yeah, sausage with a
root in the syllable bowed or bought, meaning a protrusion
or swelling. The English word putting probably comes from boudin,
which for me explains So I can't tell you how
(07:26):
how confused I was the first time I saw that
a menu like black pudding, black and white pudding. What
is that? Oh, there's blood in there? What essentially what happened? Yeah,
putting is also I went on this whole side quest.
The exact etymology is a little muddled and might come
from the Germanic stem pud, which also means a protrusion
(07:50):
or swelling. Language language does the wacky y'all? It really does,
it really does. Oh. Furthermore, the word Buddha is also
applied in geology to cylindrical folds formed in rock. I
guess they look like sausages when you take him in
cross section. Huh, I love it. I love it. Well,
(08:12):
people do love these things. I might not love is
the nutrition facts. Yeah, I mean boudon tends to be
on the fatty side um, but they've got a great
punch of protein. I'd say in general, like probably don't
make sausages of any kind your primary source of protein.
But you know, if you like them, enjoy them when
you can. And side note if you're looking to make
(08:34):
your own and you want to make the noir type.
There's been like a little bit of misinformation in kerfuffle
about the legality of selling animal blood in the United States.
But as far as I know, it's not illegal. It's
just not very widely available. So like check with your
local butcher, maybe even your local grocery store if they
butcher in house, or with any Asian or European supermarket
in town, if you've got any of those. Yeah, one
(08:57):
of our very first requests, like back when I was
so scared to answer listener email for blood, and I
remember thinking like whoa, but then I realized, oh, yeah, yeah,
it's common. Then I perhaps and aware of it. Also
apparently now you can buy teenage blood online. Interesting times.
We live in a lot of time to be alive.
(09:20):
Let's look at some numbers. You can find different types
of buddhan throughout Europe and Belgium, France, Germany, Luxembourg, Quebec, Austria,
which is the Kabec isn't in Europe, but we I
didn't put them in the right order. Anyway, you can
find them in came Back as well, the French Gribbean surnami,
and of course Cajun cuisine blood sausage also shows up
(09:42):
in Asian cuisines. Taiwan even has a street food made
of rice that's cooked with broth and congealed with blood,
sort of like a Budan Google pigs blood cake, which
I'm sure you don't want to google at all, um
I kind of do, but yeah, yeah, it's fried or
steamed and then coated with peanut flour and so lundro
and served on a stick. I like really want to
(10:02):
try this now. Anyway, for a long time, getting Cajun
Boudan outside of Louisiana was pretty difficult. There are entire
websites dedicated to keeping an up to date list of
places where you can find Budan. More than one article
came with the headline of something like Budan is worth
(10:23):
the road trip. You can get it shipps, but it
will cost you. Yeah, because it's a fresh sausage, it
has to be kept refrigerated rights it is well loved
in its home state. Here's a quote from Calvin Trillion's
wonderfully named essay Missing Links, in praise of the Cajun
food stuff that doesn't get around. Quote. I figured that
(10:43):
about of the boudin purchased in Louisiana is consumed before
the purchaser has left the parking lot, and most of
the rest is polished off in the car. In other words,
Cajun boudan not only doesn't get outside the state, it
usually doesn't even get home. The Budon capital of the
World is a Scott Louisiana, so named because they sell
(11:04):
the most of the sausage per year as of anywhere
from one point five to two million pounds two million
pounds per year. Uh. They hold a festival in April.
Lafayette holds an annual Budon cook off in October, inviting
buddineers to come and show off. Doesn't surprise me at all.
(11:24):
It's everywhere in Louisiana's Cajun country, from restaurants butchers, fancy
wedding receptions to gas stations with a wide array of
recipes and methods behind them depending on boudign French. Oh,
French should be the subtitle for every episode we do
that has anything with New Orleans even remotely. Y'all on
(11:47):
the cutting room floor, there's so many, so many just
bloops of us going like, oh French. But and I
took like over a decade of French. I just don't
use it often enough, so I'm always like old. Oh.
These sausages are a popular morning option, and the combo
of bodden and cold soda or a beer is often
(12:10):
called the Cajun breakfast. You can get them grilled in
a sandwich in Jambalaya called Buddha and Laya are formed
in two balls and fried. In several places, there is
a social tradition of butchering a hawg and making boudin
the Sunday before Mardi Gras. And you can even get
t shirts that say Budhat, which is a play on
(12:32):
the football stuff. Oh there you go, yeah, there we go. Indeed,
Um some stuff we tried at the Buddha and Bourbon
and Beer Festival. Oh my goodness. Um, my favorite thing
was this Buddha and fuh. And it was a cold night,
so that might have played into it. It was just
(12:53):
such a comforting thing. Um. They were buddh and egg rolls,
budden dumplings, bodden burghers, Boudin, nachas, bood and bread, Pudda,
budd and pasta. Um. When we went to Chef Isaac
tups his table. He had told us because we had
interviewed him the night before and he had told us
that normally they we do something fancy, but this year
(13:16):
it's just to be so whitebread and Buddha and in
between and a beer. And that's what it was. And
it was wonderful. He was He was a good dude.
He was awesome, so fun. Yes, because of all of
this variety, there are Boudin trails, like something like a
beer trail or a wine trail, Booda trail um, and
(13:37):
websites dedicated to these trails to sample all the types
of Boudin Louisiana has to offer. Buddha and linked dot Com,
the brain child of Robert character Ak Dr Boudin, has
reviews of over one hundred and twenty places that serve Boudin.
He does hold a doctorate, by the way, it's in history. Still. Yeah.
(13:59):
There is also a semi secret dudes only organization called
Buddon for Peace that goes on a day long Boudon
trail bus tour once a year um and votes on
the best Buddhan and presents the winner with a plaque.
Apparently they psyched themselves up on the bus by chanting
bood On food up, which I'm sure they sound deeper
(14:22):
than that when they say it. But man for peace.
They have t shirts and everything. It's great. Oh my
goodness me. There is even a sign in the region
that says Napa Valley has wine, New York has pizza,
Wisconsin has cheese. Southwest Louisiana has boudin. So pretty big
(14:48):
deal in the region indeed. But how did we get
to here? Good question. Well, we've got some budd On
history at first, We've got a quick break for a
word from sponsor, and we're back, Thank you, sponsor. So
(15:12):
Buddhan is one of these fascinating foods that reflects the
history of a movement of people so clearly, and in
this case Cajun people and Cajun history. Historians trace Cajun
Buddan back to France and Francis Boudon blanc, which is
white Buddan Boudon blanc was a sausage composed of a
(15:34):
mixture of pork, chicken and or veal, milk, cognac, and
a handful of spices. This sausage had an almost non
existing shelf life, and it's very, very different than Cajun buddhan.
It sounds quite fancy to me. I mean, it sounds delicious. Oh,
it does. It does. If we follow the French Acadians,
(15:56):
which nowadays we call Cajuns out of Nova Scotia after
britain expulsion in seventeen fifty five, down to Louisiana. They
had to adapt their cuisine based on what food was available.
This meant finding food in the bayou, in the woods,
and the prairies. When it comes to hogs, you wanted
to use all of the animal, any leftover parts and
(16:17):
spices stuffed into intestines and called budan. Because this was
before refrigeration and the parts used frequently spoiled very quickly.
Budan was consumed pretty much yeah upon being made, yes,
almost like that quote at the top about how it
currently is consumed. Some things remained the same. When German
(16:40):
immigrants arrived to Louisiana in seventeen twenties, they brought with
them their sausage making expertise, and this influenced boodon making
in the region. Towards the end of the nineteenth century,
large scale commercial rice production started taking off in the
state and rice started showing up in Budan, both for
favor and for filling. We've heard that a lot that
(17:02):
rice makes a dish more filling, and that was a
very important thing at the time. Stretch out, stretch out
your food just a little bit. Other French colonies made
boudin as well, like in the French Caribbean territory of Guadaloupe,
where there is a long, tedious, bloody communal process often
taking days, that comes along with making boudin. The resulting link,
(17:25):
when made with pigs blood, is sometimes called boudhon rouge ant.
When made with milk, boudon blanc antile. Sometimes fish is
used as one of the proteins as well. One thing
that sets apart this boudin from Cajun boudin is the
use of a spice called grand d bois dind seed
of wood from India, which you can find all over
the Caribbean, sometimes called the West Indies. In history, exactly
(17:50):
the spices used come from all over the world Africa, Europe,
India and the Caribbean, and they reflect a history of
slavery and the triangular trade, different colonizing hours and violent revolutions.
Some were and still are infused with rome. Uh. I
wonder how much like interplay there's been back and forth
between those two Bouton types. Yeah, maybe some of the
(18:12):
spice mixes at any rate. In the aforementioned a city
of Scott, Louisiana was named the Buddhan Capital of the
World by the Louisiana legislature. This was a hard one title.
There was controversy. See starting in the nineteen eighties, the
city of Broussard started holding a Buddhon festival, so they
(18:33):
were pretty famous for their Buddhan Also a city in France,
any what do you do it for me? Thank you?
Um they had already claimed the title Buddhon Capital of
the World and had a yearly Buddon festival. They had
had one for decades at least uh though, of course
their version of the sausage didn't use rice. Different type
and another city, Jennings, Louisiana, had been dubbed the Buddhan
(18:55):
Capital of the Universe. Oh my goodness. Representative On Gwinn
of Jennings said, I don't want to rain on your parade,
and I know you've got some very good but on
over there. But this has already been done. Bud On
capital of the Universe. Uh. Representative Stephen Artego, speaking for
Scott's case, responded, this is not about the past, it's
(19:18):
about the future. The City of Scott is not asking
for the universe, they're asking for the world. I know, right.
It reminds him like those lame arguments about the world's
best dad, Galaxy's best dad, Universe's best dad. One is
the superior mug. It's hard to say it is, but yes.
(19:41):
In the end, the government bequeathed the world title to
the city that sold the most Buddon per year as
of twelve that was only one point three million pounds.
It's all about the future, though, Lauren is uh, yeah,
you know. It went to a resolution and legislature in
the House, it passed eighteen in favor of Scott. The
(20:04):
Senate passed it with only one vote against, and Scott
went on to launch its own festival, which involves music,
a dance competition and of course a boot on eating contest.
Challengers have five minutes to do whatever damage they can
to a three pound plate. It's about one point four
kilos for our metric friends. The festival is in April,
so um, you know if you want to plan a trip, Oh, yes,
(20:27):
go for it. I want to know about the dancing contest.
I did not. I did not check it out. Unfortunately,
that is such a great I I live in this
area of the Venn diagram of like eating too much
and loving dancing. But it's not a good space to
be when they're both happening at the same in the
same event. Yeah, danger zone you want to do I
(20:47):
guess you're dancing first. It's a whole thing. Yeah, there's
strateg there's math. There's math involved, Yeah, yeah there is.
I was recently upset at one of our work party
is because there's promises of DDR and what they had
was just dance. What's wow? Fun is not and I
(21:08):
was ready to show off my DDR skills. Perhaps for
the best. Maybe maybe we'll work on it in the
future if we ever get big, like real big, maybe
we can like rent a d DR machine. Yes, oh
my gosh, I still have the mats, but they're a
little wonky. Oh yeah, they started wonky. Those mats were
never right. Gonna move the pad back into the right
(21:31):
arrow position. Some listeners are like talking about dance dance revolution.
If the early two thousand's didn't happen to you the
way that they happened to us, then congratulations. Um. I
know a lot of songs I know through DDR, Like,
oh I heard that on DDR and people ask me
what it is, and I'm like, never you mind. We've
(21:53):
come a long ways from Buddha. We have, we have.
But if anyone's ever been to the this festival or
any festival, or if you have a favorite place to
get it, or if your family has a favorite recipe,
that you don't mind sharing all of that stuff because
it is. It's really interesting to me that it's so
localized and so popular. Um, and you can't really get
(22:17):
it outside of you, I mean outside of that area
unless you pay a lot for shipping. Um. Really cool stuff.
It is. It is, and I'll have to I'll have
to track down or possibly make them without bell pepper, yeah,
which I know isn't quite the same thing. But some
recipes that I saw genuinely didn't call for it. I
(22:38):
mean they probably called for like paprika. But anyway, my
dietary restrictions aside, we've still got a little bit more
for you. But first we've got one more quick break
for a word from our sponsor, and we're back. Thank you, sponsor, Yes,
(23:01):
thank you, and we're back with listener. I'm telling you
we have a future and a bad musical. I'm not
saying it would be good, but I think there's something there.
I do too. I am dedicating an embarrassing amount of
time to a Venom parody song. So Venom the symbiote,
(23:25):
not not Venom like, well, there will be puns abound,
but yes, Venom the comic book character. So keep an
ear out for that. It's going to be a music
video as well. Very excited. But in the meantime, Christopher
wrote the stories on Your Ranch. Addressing episode about American
style chips and American Dorito's reminded me of an experience
(23:48):
my wife and I had while traveling in Belgium a
few years ago. We went to a restaurant that had
three breakfast options listed in English breakfast with eggs, meat
and toast, a Belgian breakfast with cured ham and fruit
and an American breakfast. The American breakfast was a ham
and cheese sandwich, So why do these Belgiums think a
ham a sandwich is traditional American breakfast. Here's our theory.
(24:12):
European hotels usually serve a continental breakfast, a collection of rolls, fruits, meats,
and cheeses. Europeans usually put these on a plate and
eating separately. But when he's showing American bread, meat and cheese,
it's going to look like sandwich makkings. So these Belgiums
must have gotten used to seeing American tourists come down
to breakfast in continental Europe, look around, not see any
hot food, and make themselves a ham sandwich instead. A
(24:36):
side note, the American breakfast was also the only one
that came with a waffle in Belgium. Waffles aren't really
breakfast food as much as they are snacks and desserts.
But I guess too many American tourists showed up for
breakfast in Belgium and demanded waffles. Yeah. I spent a
lot of time in Belgium, like eight months, um, and
(24:59):
I I have a theory that actually it's probably this
hotel thing because it's so funny to me. How like
when you go out of the country in the United States,
they're like, the breakfast is different. They're there's cold meats
as if we we won't know what to do. But
I also think that like McDonald's breakfast sandwiches generally like
(25:24):
ham and egg and cheese. That's a lot of countries
do associate American food with like fast food. Yeah, so
it could be that. Um, And also, yeah, the waffle thing.
Waffles are just like stands on every corner you snack, right, Yeah,
they're so nice. They're like the sugar caramelizes on the oup.
(25:45):
Oh no, yeah, they're they're very sweet. That sounds really good. Well, um,
Steph wrote, I just finished the Ranch Dude episode, and
while excellent, it was also the first episode that actually
to be to say you allowed multiple times. I don't
blame you. I blame ranch dressing and Hidden Valley uh
(26:06):
slash clocks. In particular, any company that has a food
charcoal kitty litter division gives me the shutters. I'm writing
to humbly submit a name for the fireball plus ranch
chaser combo mentioned by Ben. Like all good jokes, it
requires some explanation. One, a pickle brian chaser is called
a pickleback. Two cowboys are associated with branches. Three a
(26:30):
well known cowboy movie is Brokeback Mountain. Hence, the only
possible name for ranch dressing chaser is a broke back.
I think you've got something there. I think people would
get but just out of the novelty for the name,
absolutely and also just ranch dressing. There's something novel about that.
(26:50):
Gross but gross but novel, gross novel, which is a
whole I think, part of our economy. Oh sure. And
actually speaking of gross but novel, I want to give
a shout out to like a Lost Balloon over on
Instagram for sending us these amazing terrible oreos from from China,
which which we ate on a little video that we
(27:12):
posted on social media, so if you want to watch
us have an experience. They were clearly like spicy because
there's like flames on the packaging. But but they followed
up with a comment on Instagram they they're spicy chicken flavor.
Oh really, which like really puts together some of the
questions I had about why it was happening in my mouth.
(27:35):
I thought it tasted like Dorito's but spicy chicken flavor us. Well,
I mean there was a cheese in there too, I think.
I mean, I don't know, it's hard to say. Yeah,
maybe the cheese was like just the cream base. Lots
of questions, not enough answers. I would also like to say,
before we close out here, thank you to everyone. We
(27:56):
have gotten so many emails about ranch and chicken wings. Yes,
it's been fantastic. Yes, oh my gosh, and and yes
y'all y'all have been chiming in on social media too. Yeah,
and I learned Lauren, there is a deaf chicken wing
place in Georgia, and now I'm determined to go. Yeah,
(28:17):
that was That was the other correction that I had
someone I don't have their name in front of me.
Someone wrote in on Twitter and explained that, um that
it started not in Canada but in Buffalo, which makes
more sense when you think about it, really it does.
And it's kind of like people talk about the anchor
bar and deaths, but there is one in Georgia. Well, okay,
field trip, Yes, awesome. In the meantime, thanks to both
(28:43):
of them for writing in. Thanks for everybody for chiming
in on social media. If you'd like to send us
an email, you can. Our email is hello at saver
pod dot com. We're also on social media on Twitter, Facebook,
and Instagram at saver pod. You can find us there.
Watch that video if you, you know, enjoy doing that
kind of thing. We hope to hear from you. Thank you,
as always to our superproducers Dylan Fagan and Andrew Howard.
(29:05):
Thanks to you for listening, and we hope that lots
more good things are coming your way. I do want
to set up this next bit by saying it was
a dark and stormy night, Yes, Dylan. Dylan has an
interesting proclivity to bring up Guy Feary. I do. Yeah,
(29:26):
you know a lot about him? Is this correct? Is
this a true fact? A lot of things that you
love start with irony. They start with an ironic appreciation.
Thank like, I remember seeing people in trucker hats, you know,
years ago, and be like, people like, isn't it so
silly and wearing a drucker hat? And before were not
everyone's wearing a trucker hat. Guy Fiary was my trucker hat.
(29:46):
I used to watch Dins driving sometimes, like the silly
dude in his in his flame shirts and he's gon
tin all the time and he's wearing a sunglasses on
the back of his head. And then I realized, like, oh,
I really enjoy watching this show. And then I learned
more Guy and then he uh he's done some nice
charitable stuff and he seems to really love his family,
(30:07):
and uh, I was like, I really liked this guy.
He actually seems pretty cool to me. And uh so
progressively over the past few years, I've become much more
of a Guy fan, to the point that I found
out before we went that there was a possibility that
Guy was going to be in New Orleans when we
were there. Yeah, And I kind of brought it up
(30:30):
jokingly because every year Emerala Gassi throws this big event
that is for charity UM and it is the buddh
and Bourbon and Beer Festival, And we had gotten press
passes and Guy Fierry was the celebrity chef this year,
so I kind of was joking with, well, maybe be there,
(30:52):
what are you gonna do? Yeah, he was there. Yeah,
we were standing like about as far away from him
as we are from each other right now. Yeah, it
was a huge event. It was at the Mercedes Benz Stadium,
their their version of the Mercey because we also have
a Mercedes ben Stadium just to confuse everybody. Yeah, that's
(31:15):
where the event was. It wasn't inside it, but it
was outside it, which was convenient for the dark and
stormy night. Thanks. It all comes back for convenient corporate synergy.
It was between the Smoothie King Arena and Place Stadium. Yeah,
we made fun of well we we joked that the
(31:36):
Smoothie King Arena is very appropriate food for New Orleans
where there are a lot of frozen drink options available
for you. M h. But yeah we saw fear. There
was a big disco pig. That was my favorite thing. Yeah,
there was a disco ball of it because there was
music playing as well. When there was a disco ball
(31:59):
over the stage, that was like a pig disco pig. Yeah,
we we have it. There's a picture of it up
on our Instagram if you haven't seen it. How many
chefs were there, It felt like there were a million
seventy I think it was. Yeah, there was an endless
amount of to try there. It was, and there were
(32:19):
stations for a bita beer, and there were bourbon stations,
and then there are a bunch of other stations out
kind of on the on the outskirts of the festival. Um,
it was rainy and cold, but as the night progressed,
it got more and more fun, yeah, I thought, And
uh yeah, by the end of the night, I don't know,
(32:41):
we were eating like some kind of frozen drink with
cookies on top of it. Yeah. Yeah, bourbon bourbon and cookies.
But it was like a kind of a really thick
hot chocolate e bourbon thing with cookies on top. But Anny,
you wanted to try as many things maximize as you
are a maxim miser, and it was great. Do you
(33:02):
remember what your favorite thing you had was. I really
enjoyed the There was fun that I liked a lot
um and that could have been because it was cold, um, sort,
but it was really good. And then there's that risotto
that was really good. Yeah, there was a comfite duck
(33:23):
liver risotto from the Allegian Bar. I can never say
that word. I think it's a lesion Allegian Alesian fields.
Yeah yeah, oh yeah. I couldn't eat a whole lot
because most buddhin is made with the trinity with bell peppers,
onions and celery. I mean most Creole and Cajun food
(33:43):
just period is made with that and I cannot have
that bell pepper thing. So yeah, so I um, I
had a lot of bourbon. Yeah, and I had like
I wanted to have plates in the risotto. I didn't
know what buddha and is. I've never heard of it. Oh.
One of my favorite things is when we so Isaac
Twops was there and we had done our interview with
(34:03):
him previously and we went up and he like goes
in to do it cheers and you Lorn were like
cheers and he was like, no, take it, it's for you,
and he gave you that beer. I was just like,
this is the best. We all walked away with like
six drinks between us, Yes, reserved drinks. After we went
and saw Isaac, Yeah, he was just producing beer with
(34:27):
with yeah in couzies pre couzi and I will say
guy Guy Fieri seemed I mean, we didn't actually get
to talk to him but because there was a large crowd,
but he did seem extremely friendly. He seemed honestly a
little bit embarrassed by the amount of attention that was
being paid to him, which I found very very endearing,
in very human he was signing all the chefs that
(34:47):
we're working with him. He was signing all of their coats.
Yeah yeah, oh that made me so happy.
Hello, and welcome to Savor. I'm an Eeries and I'm
Lauren voc Obam, and today we're talking about Boudon. Yes, Boudon,
something that, uh, we had never heard of until recently.
When we were preparing for our trip to New Orleans,
we realized that we would be there over the weekend
of the Budhon Bourbon and Beer Festival, which is a
(00:28):
yearly festival that we went to. Yeah, it's huge. Oh
my goodness. If y'all have never been to a food festival,
you know, like with the big tents and then like
the many, many, many little booths and everyone serves you
a tiny, little, like amused bush sized bite. Oh we
counted at some point they were like at least seventy
five vendors. Yeah, I believe it was. So there were
(00:51):
two big tent areas and I think there was thirty
five and both of the tents, and then there was
a dessert area right up the stairs, and then they
were like all of these bourbon tense It was huge,
and it was held not in the stadium, which is
also I think called Mercedes Been Stadium, which is very
confusing and fun for people in Atlanta. UM, but it
(01:12):
was held in the space like outside of the stadium, right,
and it was cold as heck, yes, and rather unexpectedly,
Oh my goodness, sudden turn of events. It's kind of drizzily. Um,
but it was wonderful and it was packed like people.
The weather didn't turn people away, certainly not. Um. There
(01:33):
was a disco pig. We took a picture of it.
It was great. Yeah, first time I've ever seen which
isn't like spider pig or I mean, I guess it's
sort of it is because it was hanging from the ceiling. Um,
it's a disco ball in the shape of a pig. Yeah.
It was glorious, It really was. It was about my
favorite thing of the night. Oh yeah. Yeah, that and
seeing Emeral Legassi and Guy Fiery. Yeah. And there is
(01:58):
a whole back story about out super producer Dylan's secret
love of caf Ferry. Um, stay stay tuned pros credits
for that. Yeah, but it was very exciting because yeah,
he was right there, he was right there. It's a
charitable event, um, And it was very It was really
(02:19):
fun and really good and we really appreciate the press
team over there getting us press passes oh so much.
We Yeah, we had a wonderful, wonderful time. Um. And
before we get into our question, answer another question. We
are not talking about the bakery in San Francisco, which
is what most of my search results were. At first.
I happen to that bakery and it is wonderful, but
(02:42):
that's a different topic. Yes, so yes, official question, bud
What is it? Well, Buddon is a family of fresh sausage. Okay,
And I'm gonna warn you'all right now that like talking
about sausages a little bit gross. I laughed out loud
(03:03):
at my desk at just the pure beautiful humor in
some of the recipes for it. But okay, um. Buddon
comes in two primary styles, Blanc and noir. Both generally
use pork as the main ingredient. At Noir incorporates pork
blood to achieve a darker color and a richer flavor.
And today we're largely because we just got back from Louisiana,
(03:26):
talking about Cajun Buddon, which differs from European buddhon bit.
European sausages of this type use pork fat, where Cajun
styles use pork liver and the Cajun stuff incorporates rice, rice,
and sausage. Man I love a bonus carb, okay, But
of course there's other stuff in there too, So all right,
Cajun boudon blanc. You cook your pork meat and liver
(03:46):
seasoned either with the trinity that spell peppers, onions and celery,
or maybe you just onions and garlic, plus probably herbs
and spices like cayenne and parsley recipes verry. But yeah,
so you grind all that, mix it with Louisian long
grain rice and some fresh green onion tops, and then
you can either form it into patties or balls or
stuffed into port casings in order to make links. And
(04:07):
of course, in these are modern times, artificial sausage casings
are available, but the kind made from the lining of
pick intestines really does have like a chew and snap
to them. That's just impossible to replicate mu. The patties
and balls would be fried. The links are generally steamed
or poached and should be served immediately. So that's the
blank for the noir. Same process, but you add in
(04:29):
fresh or perhaps reconstituted packaged blood. It's available in both
dried and gel forms. I didn't know before I researched
this love it learned so much on this show. The
result is a soft, moist, tender sausage. The blank being
a wee bit more crumbly as blood is kind of
a binder. According to George Graham of Katie on a
(04:52):
Table dot com, it should be eaten hot with an
ice cold beer and saltine crackers. Also one of the
things that I laughed out loud at. He also said
that the character of Buddon is it's squeeze ability. Quote.
Eating Buddon is a kin to squeeze in a tube
of toothpaste, only directly into your waiting mouth. Mm hmm.
(05:15):
Any would you say that's accurate? Yeah, I would say, um,
pretty accurate. I Like I said, I had never heard
of it or tried it before, And the first thing
I remember thinking was that it had a texture unlike
any sausage I've ever had. Oh and oh there's rice
in here. That was pretty much like the first thought. Um,
(05:40):
And it was yeah, very savory. And I think it
is definitely the texture thing that separates it from other
sausages that I've had. Yeah, it sounds like it would
be like like softer and and just sort of like, yeah,
like spongey a little bit maybe. Yeah. Also like I
(06:00):
couldn't eat basically anything at this festival because I can't
have bell peppers, and so I was mostly very hungry.
I did. I did eat a lot of bourbon drink responsibly. Kids. Um,
I imagine it tastes like the South from all of
these descriptions. It just sounds like rich and savory and
yeah Southie, Yeah, Southie, that's a good descriptor Southie like
(06:21):
Bostonia any different thing. I have had blood sausage before
and quite enjoy that, but yeah, the rice must set
it off. Also, Yet, note that the above description is
really just a start, like folks make buddhan in all
kinds of varieties. Um, there's some seafood varieties, even I
have read. The name comes from the Anglo Saxon word
(06:42):
meaning simply sausage. And this word goes way back. Yeah.
An ancient Greek cook by the name of Affinity may
have been the first to write about Budan. In Homer's
the Odyssey, the word was used to describe a stomach
stuffed with blood and fat that was then fire roasted.
M hm. The exact etymology is a little bit muddled,
(07:02):
but it seems to trace through the vulgar Latin bottle
linneus and the Latin botelus, meaning yeah, sausage with a
root in the syllable bowed or bought, meaning a protrusion
or swelling. The English word putting probably comes from boudin,
which for me explains So I can't tell you how
(07:26):
how confused I was the first time I saw that
a menu like black pudding, black and white pudding. What
is that? Oh, there's blood in there? What essentially what happened? Yeah,
putting is also I went on this whole side quest.
The exact etymology is a little muddled and might come
from the Germanic stem pud, which also means a protrusion
(07:50):
or swelling. Language language does the wacky y'all? It really does,
it really does. Oh. Furthermore, the word Buddha is also
applied in geology to cylindrical folds formed in rock. I
guess they look like sausages when you take him in
cross section. Huh, I love it. I love it. Well,
(08:12):
people do love these things. I might not love is
the nutrition facts. Yeah, I mean boudon tends to be
on the fatty side um, but they've got a great
punch of protein. I'd say in general, like probably don't
make sausages of any kind your primary source of protein.
But you know, if you like them, enjoy them when
you can. And side note if you're looking to make
(08:34):
your own and you want to make the noir type.
There's been like a little bit of misinformation in kerfuffle
about the legality of selling animal blood in the United States.
But as far as I know, it's not illegal. It's
just not very widely available. So like check with your
local butcher, maybe even your local grocery store if they
butcher in house, or with any Asian or European supermarket
in town, if you've got any of those. Yeah, one
(08:57):
of our very first requests, like back when I was
so scared to answer listener email for blood, and I
remember thinking like whoa, but then I realized, oh, yeah, yeah,
it's common. Then I perhaps and aware of it. Also
apparently now you can buy teenage blood online. Interesting times.
We live in a lot of time to be alive.
(09:20):
Let's look at some numbers. You can find different types
of buddhan throughout Europe and Belgium, France, Germany, Luxembourg, Quebec, Austria,
which is the Kabec isn't in Europe, but we I
didn't put them in the right order. Anyway, you can
find them in came Back as well, the French Gribbean surnami,
and of course Cajun cuisine blood sausage also shows up
(09:42):
in Asian cuisines. Taiwan even has a street food made
of rice that's cooked with broth and congealed with blood,
sort of like a Budan Google pigs blood cake, which
I'm sure you don't want to google at all, um
I kind of do, but yeah, yeah, it's fried or
steamed and then coated with peanut flour and so lundro
and served on a stick. I like really want to
(10:02):
try this now. Anyway, for a long time, getting Cajun
Boudan outside of Louisiana was pretty difficult. There are entire
websites dedicated to keeping an up to date list of
places where you can find Budan. More than one article
came with the headline of something like Budan is worth
(10:23):
the road trip. You can get it shipps, but it
will cost you. Yeah, because it's a fresh sausage, it
has to be kept refrigerated rights it is well loved
in its home state. Here's a quote from Calvin Trillion's
wonderfully named essay Missing Links, in praise of the Cajun
food stuff that doesn't get around. Quote. I figured that
(10:43):
about of the boudin purchased in Louisiana is consumed before
the purchaser has left the parking lot, and most of
the rest is polished off in the car. In other words,
Cajun boudan not only doesn't get outside the state, it
usually doesn't even get home. The Budon capital of the
World is a Scott Louisiana, so named because they sell
(11:04):
the most of the sausage per year as of anywhere
from one point five to two million pounds two million
pounds per year. Uh. They hold a festival in April.
Lafayette holds an annual Budon cook off in October, inviting
buddineers to come and show off. Doesn't surprise me at all.
(11:24):
It's everywhere in Louisiana's Cajun country, from restaurants butchers, fancy
wedding receptions to gas stations with a wide array of
recipes and methods behind them depending on boudign French. Oh,
French should be the subtitle for every episode we do
that has anything with New Orleans even remotely. Y'all on
(11:47):
the cutting room floor, there's so many, so many just
bloops of us going like, oh French. But and I
took like over a decade of French. I just don't
use it often enough, so I'm always like old. Oh.
These sausages are a popular morning option, and the combo
of bodden and cold soda or a beer is often
(12:10):
called the Cajun breakfast. You can get them grilled in
a sandwich in Jambalaya called Buddha and Laya are formed
in two balls and fried. In several places, there is
a social tradition of butchering a hawg and making boudin
the Sunday before Mardi Gras. And you can even get
t shirts that say Budhat, which is a play on
(12:32):
the football stuff. Oh there you go, yeah, there we go. Indeed,
Um some stuff we tried at the Buddha and Bourbon
and Beer Festival. Oh my goodness. Um, my favorite thing
was this Buddha and fuh. And it was a cold night,
so that might have played into it. It was just
(12:53):
such a comforting thing. Um. They were buddh and egg rolls,
budden dumplings, bodden burghers, Boudin, nachas, bood and bread, Pudda,
budd and pasta. Um. When we went to Chef Isaac
tups his table. He had told us because we had
interviewed him the night before and he had told us
that normally they we do something fancy, but this year
(13:16):
it's just to be so whitebread and Buddha and in
between and a beer. And that's what it was. And
it was wonderful. He was He was a good dude.
He was awesome, so fun. Yes, because of all of
this variety, there are Boudin trails, like something like a
beer trail or a wine trail, Booda trail um, and
(13:37):
websites dedicated to these trails to sample all the types
of Boudin Louisiana has to offer. Buddha and linked dot Com,
the brain child of Robert character Ak Dr Boudin, has
reviews of over one hundred and twenty places that serve Boudin.
He does hold a doctorate, by the way, it's in history. Still. Yeah.
(13:59):
There is also a semi secret dudes only organization called
Buddon for Peace that goes on a day long Boudon
trail bus tour once a year um and votes on
the best Buddhan and presents the winner with a plaque.
Apparently they psyched themselves up on the bus by chanting
bood On food up, which I'm sure they sound deeper
(14:22):
than that when they say it. But man for peace.
They have t shirts and everything. It's great. Oh my
goodness me. There is even a sign in the region
that says Napa Valley has wine, New York has pizza,
Wisconsin has cheese. Southwest Louisiana has boudin. So pretty big
(14:48):
deal in the region indeed. But how did we get
to here? Good question. Well, we've got some budd On
history at first, We've got a quick break for a
word from sponsor, and we're back, Thank you, sponsor. So
(15:12):
Buddhan is one of these fascinating foods that reflects the
history of a movement of people so clearly, and in
this case Cajun people and Cajun history. Historians trace Cajun
Buddan back to France and Francis Boudon blanc, which is
white Buddan Boudon blanc was a sausage composed of a
(15:34):
mixture of pork, chicken and or veal, milk, cognac, and
a handful of spices. This sausage had an almost non
existing shelf life, and it's very, very different than Cajun buddhan.
It sounds quite fancy to me. I mean, it sounds delicious. Oh,
it does. It does. If we follow the French Acadians,
(15:56):
which nowadays we call Cajuns out of Nova Scotia after
britain expulsion in seventeen fifty five, down to Louisiana. They
had to adapt their cuisine based on what food was available.
This meant finding food in the bayou, in the woods,
and the prairies. When it comes to hogs, you wanted
to use all of the animal, any leftover parts and
(16:17):
spices stuffed into intestines and called budan. Because this was
before refrigeration and the parts used frequently spoiled very quickly.
Budan was consumed pretty much yeah upon being made, yes,
almost like that quote at the top about how it
currently is consumed. Some things remained the same. When German
(16:40):
immigrants arrived to Louisiana in seventeen twenties, they brought with
them their sausage making expertise, and this influenced boodon making
in the region. Towards the end of the nineteenth century,
large scale commercial rice production started taking off in the
state and rice started showing up in Budan, both for
favor and for filling. We've heard that a lot that
(17:02):
rice makes a dish more filling, and that was a
very important thing at the time. Stretch out, stretch out
your food just a little bit. Other French colonies made
boudin as well, like in the French Caribbean territory of Guadaloupe,
where there is a long, tedious, bloody communal process often
taking days, that comes along with making boudin. The resulting link,
(17:25):
when made with pigs blood, is sometimes called boudhon rouge ant.
When made with milk, boudon blanc antile. Sometimes fish is
used as one of the proteins as well. One thing
that sets apart this boudin from Cajun boudin is the
use of a spice called grand d bois dind seed
of wood from India, which you can find all over
the Caribbean, sometimes called the West Indies. In history, exactly
(17:50):
the spices used come from all over the world Africa, Europe,
India and the Caribbean, and they reflect a history of
slavery and the triangular trade, different colonizing hours and violent revolutions.
Some were and still are infused with rome. Uh. I
wonder how much like interplay there's been back and forth
between those two Bouton types. Yeah, maybe some of the
(18:12):
spice mixes at any rate. In the aforementioned a city
of Scott, Louisiana was named the Buddhan Capital of the
World by the Louisiana legislature. This was a hard one title.
There was controversy. See starting in the nineteen eighties, the
city of Broussard started holding a Buddhon festival, so they
(18:33):
were pretty famous for their Buddhan Also a city in France,
any what do you do it for me? Thank you?
Um they had already claimed the title Buddhon Capital of
the World and had a yearly Buddon festival. They had
had one for decades at least uh though, of course
their version of the sausage didn't use rice. Different type
and another city, Jennings, Louisiana, had been dubbed the Buddhan
(18:55):
Capital of the Universe. Oh my goodness. Representative On Gwinn
of Jennings said, I don't want to rain on your parade,
and I know you've got some very good but on
over there. But this has already been done. Bud On
capital of the Universe. Uh. Representative Stephen Artego, speaking for
Scott's case, responded, this is not about the past, it's
(19:18):
about the future. The City of Scott is not asking
for the universe, they're asking for the world. I know, right.
It reminds him like those lame arguments about the world's
best dad, Galaxy's best dad, Universe's best dad. One is
the superior mug. It's hard to say it is, but yes.
(19:41):
In the end, the government bequeathed the world title to
the city that sold the most Buddon per year as
of twelve that was only one point three million pounds.
It's all about the future, though, Lauren is uh, yeah,
you know. It went to a resolution and legislature in
the House, it passed eighteen in favor of Scott. The
(20:04):
Senate passed it with only one vote against, and Scott
went on to launch its own festival, which involves music,
a dance competition and of course a boot on eating contest.
Challengers have five minutes to do whatever damage they can
to a three pound plate. It's about one point four
kilos for our metric friends. The festival is in April,
so um, you know if you want to plan a trip, Oh, yes,
(20:27):
go for it. I want to know about the dancing contest.
I did not. I did not check it out. Unfortunately,
that is such a great I I live in this
area of the Venn diagram of like eating too much
and loving dancing. But it's not a good space to
be when they're both happening at the same in the
same event. Yeah, danger zone you want to do I
(20:47):
guess you're dancing first. It's a whole thing. Yeah, there's
strateg there's math. There's math involved, Yeah, yeah there is.
I was recently upset at one of our work party
is because there's promises of DDR and what they had
was just dance. What's wow? Fun is not and I
(21:08):
was ready to show off my DDR skills. Perhaps for
the best. Maybe maybe we'll work on it in the
future if we ever get big, like real big, maybe
we can like rent a d DR machine. Yes, oh
my gosh, I still have the mats, but they're a
little wonky. Oh yeah, they started wonky. Those mats were
never right. Gonna move the pad back into the right
(21:31):
arrow position. Some listeners are like talking about dance dance revolution.
If the early two thousand's didn't happen to you the
way that they happened to us, then congratulations. Um. I
know a lot of songs I know through DDR, Like,
oh I heard that on DDR and people ask me
what it is, and I'm like, never you mind. We've
(21:53):
come a long ways from Buddha. We have, we have.
But if anyone's ever been to the this festival or
any festival, or if you have a favorite place to
get it, or if your family has a favorite recipe,
that you don't mind sharing all of that stuff because
it is. It's really interesting to me that it's so
localized and so popular. Um, and you can't really get
(22:17):
it outside of you, I mean outside of that area
unless you pay a lot for shipping. Um. Really cool stuff.
It is. It is, and I'll have to I'll have
to track down or possibly make them without bell pepper, yeah,
which I know isn't quite the same thing. But some
recipes that I saw genuinely didn't call for it. I
(22:38):
mean they probably called for like paprika. But anyway, my
dietary restrictions aside, we've still got a little bit more
for you. But first we've got one more quick break
for a word from our sponsor, and we're back. Thank you, sponsor, Yes,
(23:01):
thank you, and we're back with listener. I'm telling you
we have a future and a bad musical. I'm not
saying it would be good, but I think there's something there.
I do too. I am dedicating an embarrassing amount of
time to a Venom parody song. So Venom the symbiote,
(23:25):
not not Venom like, well, there will be puns abound,
but yes, Venom the comic book character. So keep an
ear out for that. It's going to be a music
video as well. Very excited. But in the meantime, Christopher
wrote the stories on Your Ranch. Addressing episode about American
style chips and American Dorito's reminded me of an experience
(23:48):
my wife and I had while traveling in Belgium a
few years ago. We went to a restaurant that had
three breakfast options listed in English breakfast with eggs, meat
and toast, a Belgian breakfast with cured ham and fruit
and an American breakfast. The American breakfast was a ham
and cheese sandwich, So why do these Belgiums think a
ham a sandwich is traditional American breakfast. Here's our theory.
(24:12):
European hotels usually serve a continental breakfast, a collection of rolls, fruits, meats,
and cheeses. Europeans usually put these on a plate and
eating separately. But when he's showing American bread, meat and cheese,
it's going to look like sandwich makkings. So these Belgiums
must have gotten used to seeing American tourists come down
to breakfast in continental Europe, look around, not see any
hot food, and make themselves a ham sandwich instead. A
(24:36):
side note, the American breakfast was also the only one
that came with a waffle in Belgium. Waffles aren't really
breakfast food as much as they are snacks and desserts.
But I guess too many American tourists showed up for
breakfast in Belgium and demanded waffles. Yeah. I spent a
lot of time in Belgium, like eight months, um, and
(24:59):
I I have a theory that actually it's probably this
hotel thing because it's so funny to me. How like
when you go out of the country in the United States,
they're like, the breakfast is different. They're there's cold meats
as if we we won't know what to do. But
I also think that like McDonald's breakfast sandwiches generally like
(25:24):
ham and egg and cheese. That's a lot of countries
do associate American food with like fast food. Yeah, so
it could be that. Um, And also, yeah, the waffle thing.
Waffles are just like stands on every corner you snack, right, Yeah,
they're so nice. They're like the sugar caramelizes on the oup.
(25:45):
Oh no, yeah, they're they're very sweet. That sounds really good. Well, um,
Steph wrote, I just finished the Ranch Dude episode, and
while excellent, it was also the first episode that actually
to be to say you allowed multiple times. I don't
blame you. I blame ranch dressing and Hidden Valley uh
(26:06):
slash clocks. In particular, any company that has a food
charcoal kitty litter division gives me the shutters. I'm writing
to humbly submit a name for the fireball plus ranch
chaser combo mentioned by Ben. Like all good jokes, it
requires some explanation. One, a pickle brian chaser is called
a pickleback. Two cowboys are associated with branches. Three a
(26:30):
well known cowboy movie is Brokeback Mountain. Hence, the only
possible name for ranch dressing chaser is a broke back.
I think you've got something there. I think people would
get but just out of the novelty for the name,
absolutely and also just ranch dressing. There's something novel about that.
(26:50):
Gross but gross but novel, gross novel, which is a
whole I think, part of our economy. Oh sure. And
actually speaking of gross but novel, I want to give
a shout out to like a Lost Balloon over on
Instagram for sending us these amazing terrible oreos from from China,
which which we ate on a little video that we
(27:12):
posted on social media, so if you want to watch
us have an experience. They were clearly like spicy because
there's like flames on the packaging. But but they followed
up with a comment on Instagram they they're spicy chicken flavor.
Oh really, which like really puts together some of the
questions I had about why it was happening in my mouth.
(27:35):
I thought it tasted like Dorito's but spicy chicken flavor us. Well,
I mean there was a cheese in there too, I think.
I mean, I don't know, it's hard to say. Yeah,
maybe the cheese was like just the cream base. Lots
of questions, not enough answers. I would also like to say,
before we close out here, thank you to everyone. We
(27:56):
have gotten so many emails about ranch and chicken wings. Yes,
it's been fantastic. Yes, oh my gosh, and and yes
y'all y'all have been chiming in on social media too. Yeah,
and I learned Lauren, there is a deaf chicken wing
place in Georgia, and now I'm determined to go. Yeah,
(28:17):
that was That was the other correction that I had
someone I don't have their name in front of me.
Someone wrote in on Twitter and explained that, um that
it started not in Canada but in Buffalo, which makes
more sense when you think about it, really it does.
And it's kind of like people talk about the anchor
bar and deaths, but there is one in Georgia. Well, okay,
field trip, Yes, awesome. In the meantime, thanks to both
(28:43):
of them for writing in. Thanks for everybody for chiming
in on social media. If you'd like to send us
an email, you can. Our email is hello at saver
pod dot com. We're also on social media on Twitter, Facebook,
and Instagram at saver pod. You can find us there.
Watch that video if you, you know, enjoy doing that
kind of thing. We hope to hear from you. Thank you,
as always to our superproducers Dylan Fagan and Andrew Howard.
(29:05):
Thanks to you for listening, and we hope that lots
more good things are coming your way. I do want
to set up this next bit by saying it was
a dark and stormy night, Yes, Dylan. Dylan has an
interesting proclivity to bring up Guy Feary. I do. Yeah,
(29:26):
you know a lot about him? Is this correct? Is
this a true fact? A lot of things that you
love start with irony. They start with an ironic appreciation.
Thank like, I remember seeing people in trucker hats, you know,
years ago, and be like, people like, isn't it so
silly and wearing a drucker hat? And before were not
everyone's wearing a trucker hat. Guy Fiary was my trucker hat.
(29:46):
I used to watch Dins driving sometimes, like the silly
dude in his in his flame shirts and he's gon
tin all the time and he's wearing a sunglasses on
the back of his head. And then I realized, like, oh,
I really enjoy watching this show. And then I learned
more Guy and then he uh he's done some nice
charitable stuff and he seems to really love his family,
(30:07):
and uh, I was like, I really liked this guy.
He actually seems pretty cool to me. And uh so
progressively over the past few years, I've become much more
of a Guy fan, to the point that I found
out before we went that there was a possibility that
Guy was going to be in New Orleans when we
were there. Yeah, And I kind of brought it up
(30:30):
jokingly because every year Emerala Gassi throws this big event
that is for charity UM and it is the buddh
and Bourbon and Beer Festival, And we had gotten press
passes and Guy Fierry was the celebrity chef this year,
so I kind of was joking with, well, maybe be there,
(30:52):
what are you gonna do? Yeah, he was there. Yeah,
we were standing like about as far away from him
as we are from each other right now. Yeah, it
was a huge event. It was at the Mercedes Benz Stadium,
their their version of the Mercey because we also have
a Mercedes ben Stadium just to confuse everybody. Yeah, that's
(31:15):
where the event was. It wasn't inside it, but it
was outside it, which was convenient for the dark and
stormy night. Thanks. It all comes back for convenient corporate synergy.
It was between the Smoothie King Arena and Place Stadium. Yeah,
we made fun of well we we joked that the
(31:36):
Smoothie King Arena is very appropriate food for New Orleans
where there are a lot of frozen drink options available
for you. M h. But yeah we saw fear. There
was a big disco pig. That was my favorite thing. Yeah,
there was a disco ball of it because there was
music playing as well. When there was a disco ball
(31:59):
over the stage, that was like a pig disco pig. Yeah,
we we have it. There's a picture of it up
on our Instagram if you haven't seen it. How many
chefs were there, It felt like there were a million
seventy I think it was. Yeah, there was an endless
amount of to try there. It was, and there were
(32:19):
stations for a bita beer, and there were bourbon stations,
and then there are a bunch of other stations out
kind of on the on the outskirts of the festival. Um,
it was rainy and cold, but as the night progressed,
it got more and more fun, yeah, I thought, And
uh yeah, by the end of the night, I don't know,
(32:41):
we were eating like some kind of frozen drink with
cookies on top of it. Yeah. Yeah, bourbon bourbon and cookies.
But it was like a kind of a really thick
hot chocolate e bourbon thing with cookies on top. But Anny,
you wanted to try as many things maximize as you
are a maxim miser, and it was great. Do you
(33:02):
remember what your favorite thing you had was. I really
enjoyed the There was fun that I liked a lot
um and that could have been because it was cold, um, sort,
but it was really good. And then there's that risotto
that was really good. Yeah, there was a comfite duck
(33:23):
liver risotto from the Allegian Bar. I can never say
that word. I think it's a lesion Allegian Alesian fields.
Yeah yeah, oh yeah. I couldn't eat a whole lot
because most buddhin is made with the trinity with bell peppers,
onions and celery. I mean most Creole and Cajun food
(33:43):
just period is made with that and I cannot have
that bell pepper thing. So yeah, so I um, I
had a lot of bourbon. Yeah, and I had like
I wanted to have plates in the risotto. I didn't
know what buddha and is. I've never heard of it. Oh.
One of my favorite things is when we so Isaac
Twops was there and we had done our interview with
(34:03):
him previously and we went up and he like goes
in to do it cheers and you Lorn were like
cheers and he was like, no, take it, it's for you,
and he gave you that beer. I was just like,
this is the best. We all walked away with like
six drinks between us, Yes, reserved drinks. After we went
and saw Isaac, Yeah, he was just producing beer with
(34:27):
with yeah in couzies pre couzi and I will say
guy Guy Fieri seemed I mean, we didn't actually get
to talk to him but because there was a large crowd,
but he did seem extremely friendly. He seemed honestly a
little bit embarrassed by the amount of attention that was
being paid to him, which I found very very endearing,
in very human he was signing all the chefs that
(34:47):
we're working with him. He was signing all of their coats.
Yeah yeah, oh that made me so happy.
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Anney Reese
Lauren Vogelbaum
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