Left at the Fork

the road | the food | a new direction

Category: Scott

Hitting the Cajun Boudin Trail

Pork, rice, spice, and liver – those ingredients, in widely varying ratios, are stuffed into hog casings by Cajun butchers to create their famed boudin. Boudin touring is one of the most enjoyable experiences in Cajun country, west of New Orleans, as far as we’re concerned, in part because the vast majority of the good stuff comes from the most humble and unassuming sources (you won’t find the Louisiana landscape littered with identical McBoudreaux and Boudin King eateries). Continue reading

LAF in the A.M. November 22nd, 2014

A Morning Menu of Stories We Think You’ll Find Interesting

Taste Test of Gluten-Free Dinner Breads for Thanksgiving

Watch Texas Pie Company Make Pecan Pie

Ben’s Chili Bowl Stands By Bill Cosby

Boudin Capital of the World

Continue reading

© 2017 Left at the Fork

Theme by Anders NorenUp ↑