Medium Raw


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July 17th, 2010July 9th, 2011

This week we meet up with the irascible Anthony Bourdain, author of Medium Raw, A Bloody Valentine To The World of Food and The People Who Cook. Jane and Michael Stern are eating boudin sausage at T Boy's Slaughterhouse in Mamon, Louisiana and Indian food authority Julie Sahni brings us the Indian art of the marinade.

Jane and Michael Stern's Roadfood

Boudin sausage: a melange of cooked pork, rice, onions, and spice packed into a chewy casing that calls for a sharp knife to sever. Unlike a firm Texas hot link or chorizo sausage, the filling tumbles out once it is cut. T-Boy's is glistening-moist with a perfect measure of al dente rice, the pork gently seasoned but hugely piggy.