In other news (apolitical thread)...

[MikeDeTiger]

A Bear.

Right.  Bobby Hebert, former Saints QB.  Bobby A-bear.  

Or his son, ESPN radio personality and podcaster T-Bob Hebert.  T-Bob A-Bear.  

[MikeDeTiger]

OK.  Thanks for continuing to be obtuse.  You still haven't told us how YOU pronounce it.

Sorry.  The "n" is silent when we say it.  Boo-da, but "da" as in the the sound of Dan without the n, not "da" as in Da Bears.  There's a lot of Cajun-French words where that comes into play.  I'm not very good at real French so I have no idea if silent n's are used in that language or not.  

All the folks here say the N which surprises me a little bit since they're more tuned into the cajun stuff than other places.  My wife continues to say boo-dan because even though she knows how we say it, she says she feels like it's some kind of cultural appropriation and it would be inappropriate for her to say it like me.  I just politely ask her not to say it around my family and embarrass me :-D

[MikeDeTiger]

Sometimes I've felt like it's cultural appropriation when I tell people that if you do brisket well enough, it doesn't need bbq sauce.  Not something I was familiar with until I moved to the hill country, but nevertheless something I found I agreed with.  I've found that Texans don't get offended about my "appropriation" at all. 

There's a lot of good BBQ in Louisiana, but I can't think of anywhere I ever had it or anyone who ever smoked it who didn't use sauce, because that's what they do.  It never really crossed my mind not to use sauce until some Austin-ers told me I didn't have to.  Also, imo, Louisiana brisket tends to be a bit greasier somehow, and I like the drier (but not dry) Texas style better.  

[MikeDeTiger]

Now I want some brisket.

Mmmmm.....brisket.....

[utee94]

It is always okay to speak the truth about BBQ, which is of course that good BBQ requires no sauce.

My i s c & a aggie wife's bday is Friday, so on Saturday we're having a pool party and I'll be smoking brisket, ribs, and sausage. In 
Texas that's called "the trinity" although I realize that in Louisiana, the trinity refers to something else.

[jgvol]

Sorry.  The "n" is silent when we say it.  Boo-da, but "da" as in the the sound of Dan without the n, not "da" as in Da Bears.  There's a lot of Cajun-French words where that comes into play.  I'm not very good at real French so I have no idea if silent n's are used in that language or not. 

All the folks here say the N which surprises me a little bit since they're more tuned into the cajun stuff than other places.  My wife continues to say boo-dan because even though she knows how we say it, she says she feels like it's some kind of cultural appropriation and it would be inappropriate for her to say it like me.  I just politely ask her not to say it around my family and embarrass me :-D

You cajun's are some weird ass folks.    My BIL is from Bunkie, LA.  Well meaning, but a complete weirdo.

Southern Louisiana is really like visiting a different country.

[MikeDeTiger]

You cajun's are some weird ass folks.    My BIL is from Bunkie, LA.  Well meaning, but a complete weirdo.

Southern Louisiana is really like visiting a different country.

Well, Bunkie is north of I-10, and everybody north of I-10 is a little weird 

[jgvol]

Well, Bunkie is north of I-10, and everybody north of I-10 is a little weird

The BIL reads this every Christmas to the kids --- it is quite entertaining hearing him "talk the talk".

[MikeDeTiger]

In Texas that's called "the trinity" although I realize that in Louisiana, the trinity refers to something else.

Boobs, butts, and beads??

Supposedly, the "holy trinity" of louisiana cooking is onions, bell peppers and celery. 

I'll take your trinity over that one, thanks.  

[847badgerfan]

Well, Bunkie is north of I-10, and everybody north of I-10 is a little weird

This is true in Florida.

[utee94]

Yup, the basis for gumbo and other fine cajun cooking.

I'm okay with the Texas trinity but honestly, I can do without sausage.  I really consider it to be more filler.  Given the choice I'd rather have  more brisket or ribs rather than waste stomach space on sausage.

But as a former and sometimes caterer, serving sausage helps keep the costs down.

[MikeDeTiger]

I don't love piles of sausage for the sake of sausage, but I very much love it cut up as an ingredient in other dishes.  My favorite part of jambalaya or gumbo is the sausage.  Lots of other things too. 

I don't mind a couple pieces on a meat plate, but I'm with you, I'm probably more about the brisket or ribs.  And, unfortunately, a bunch of sausage at one time by itself kicks up my GERD these days, even if I preemptively take a Pepcid.  

[MikeDeTiger]

This is true in Florida.

What part of Florida do you live in?  

I have a cousin and a buddy who live vaguely in the Ft. Myers area, I think.  If I ever make it to visit them and you're anywhere close, we should have a Board reunion.  

[utee94]

Oh sure, I don't mind sausage when it's an ingredient in another dish.  My mom makes an awesome sausage chowder that I reproduce several times per year.

And there are some tasty sausages out there to be sure.  I don't hate it.  I'm just a lot more likely to load my plate with brisket and ribs, and skip the sausage, when given the choice.