I'll ask you all to bear with me over the next couple of weeks. I am moving soon and most of my kitchen is packed for travel. The good news is that my new kitchen is huge. It has ~60 sq ft of counterspace, 5 burner gas stove, built-in humidity controlled wine fridge (aka "the curing chamber"!!!).
I will also be replacing the log-burning barbeque pit that I lost to that damn hurricane... So I ask you to bear with me as I resettle. I will make it up to you. I am keeping a list. To date, I owe my readers a batch of Chaurice, Saucisse, and Tasso. If you can hand on, I have an 100 year-old recipe for Creole Boudin that is wildly different from modern Cajun-Style Boudin.
Posts will be forthcoming,
David
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