Blue Buffalo 32 m settlement
I received an email from Blue Buffalo about a settlement and suspect it is not allowed for me to copy it here. It seems the skepticism of many vets and pet owners is justified, regarding actual ingre...
Forum Discussion
Old-Biscuit wrote:
Every had Andouille ?
Andouille is not what it used to be. Health depts, at least in Louisiana, where it is hugely popular has force a change. Was a time when it,like Boudin, had hog blood in it. Hogs head cheese received its name because its brain matter was used. Not allowed anymore. I do eat Boudin a lot when I find it made to my taste which is mainly firm rice. Often the rice is mushy. Andouille when I can get it to cook Gumbo, Jambalaya, etc. Much easier to find when I lived around the Baton Rouge area. Tasso is also very good in those dishes.
In Europe it often has tripe, chitterlings, etc.
EDIT: I should have added that my comments for Boudin and Andouille are referring to what is sold to the public. I understand that any and everything goes depending upon what they do in their kitchens for private consumption.
