The Boucherie: Preserving Traditions with Chef John Folse (2016)
Details
Collection:LPB
Genre: Cooking
Place Covered: Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2016-03-21
Duration: 00:39:58
Subjects: Folse, John D. | Food | Cooking, Cajun | Swine
Contributors:
- Folse, John Host
- Wingo, Phil Speaker
- Perkins, Lucien "Troop" Speaker
- Sanchez, Hipolito "Hip" Speaker
- Louviere, Kernis "Lou" Speaker
- DeNittis, Mark Speaker
- Folse, Jerry Speaker
- Strain, Mike Speaker
- Johnson, Travis Speaker
- Niemi, Kristian Speaker
- Jackson, Tank Speaker
- Bancroft, David Speaker
- Gaudet, Chanel Speaker
Description
This program from March 21, 2016, features Chef John Folse hosting a boucherie in order to preserve the Cajun tradition of butchering a hog and creating a variety of meats. During the boucherie, chefs and butchers prepare: Andouille, Sausage, and Ponce; Red and White Boudin; Backbone Fricassee and White Beans; Hog’s Head Cheese; Cracklins; Debris Stew and Porchetta; and Charcuterie.