I love this guy, he's by far and away the best chef and personality Munchies has on. He even has the unique Cajun cuisine we don't get to see enough of.
I don't even care what he's cooking, I see an Isaac Toups video, I automatically upvote. He's just a pleasure to watch. I'll never make this in a million years, but I'll probably watch it at least a dozen times more.
Julian is right. Italian cooking has garlic in it of course but the stigma of it always containing a lot of garlic is solely spread by Americans, I never heard people from any other country say that. That‘s because American Italian cooking has a lot of garlic in it while authentic Italian cooking doesn‘t. Most Americans simply don‘t know the difference and think that Italian American cooking is the same Italian cooking they have everywhere else (not saying American Italian is bad btw, it‘s basically just two different cuisines and doesn‘t really need to be compared to authentic Italian cooking, it‘s just its own thing)
As a guy born in raised in Lake Charles in SW Louisiana this is the most accurate Boudin recipe that I have ever seen. I expected that considering Isaac is making but none the less an amazing recipe.
Robert Walsh medium rare chicken liver he did like 10-12 min in an already hot iron Dutch oven at liek 375-400 I think but still I think that beer mini ciesta’ gave him a little confidence LOL
I make sure to never miss an episode whenever I see Isaac Toups's name pop up or on the thumbnail because he's hilarious, whacky, very entertaining and nice at the same time. Just love him much!!!
As a life long New Yorker I've never heard of Boudin, seems like it's basically a rice ball with lots of garlic, pork, and liver... interesting, would love to try it one day... Toupes cracks me tf up lol... what a legend.
Possibly the best thing I have ever eaten. I had no idea what they were. I was visiting a old college room mate down in Baton Rouge & we went to this local restaurant & I ate these as an appetizer. OMFG. I would love to have these again.
i am an acadian from canada's east coast and boudin for us is a type pork based blood pudding can be cased or uncased it is generally cooked to some degree but is always cooked before eating. it is usually streched with bread(sometimes soaked in milk) instead of rice.
All Of his recipes have been awesome! I haven’t had one that’s been bad, his gumbo and jambalaya reminded me of home when i made it! Keep on Cajun man!!!! Laissez les bons temps rouler
I love this guy. He reminds me of the 3 yrs I spent living in Lafayette Louisiana. Fresh made boudin was the cure for a killer hangover served on fresh white bread I can almost smell it still
Isaac you are CRAAZY, whenever I need a good laugh when cooking I put on one of YOUR videos, cuz I know you are going to do SUMTHING FUNNY. THANKS for being you...Now, I'm from Louisiana and I LOOVE ALL the Different types of BOUDINS and the Rice/Dirty Rice Dressing Mix and I wants to make them SOOO bad, but somebody tell me I DON'T need a meat grinder to do this.. Isaac you stole my Food Dance..LoL..They ARE Soo GOOD
Literally just ate these. Like we went to Toup's Meatery last night and just had the leftovers. My wife wondered how they were made so we decided to just watch this lol. Ten out of ten.
I didnt hear about Boudin Balla, however it looks very delicious, you explain how to cook it in simple way, i think time to try to cook it, hopefully everything will be alright!!
Mister Toups just wanted to say everything I seen you make one here looks delicious and reminds me of home while I'm deployed over seas can't wait to go home and have some good ol Cajun food
Two things I know about this fella: 1) I met him briefly and he seems like a really nice person. 2) His restaurant Toups Meatery has the best boudin balls on Earth.
I’m an extremely picky food eater and it’s extremely hard for me to eat different foods I literally want to try this because of the guys charismatic nature keep it up
Using your wedding ring to open a beer is like the easiest way to deglove your finger (DON'T LOOK IT UP IF YOU DON'T KNOW WHAT IT IS). I flinched when he did that 😩🙃
Pierre Thenot - MTB I’m born and raised in Louisiana, so let me tell you what happened. Boudin in Louisiana started out like blood pudding and red just like in France and other ex-French colonies like Quebec, Martinique, Haiti etc. and was made from fresh pigs blood, and because rice is an important staple in our cuisine and was easily on hand, some folks with many children started adding rice to the boudin to stretch it to feed many mouths and this variant was born. It caught on and became popular and over time, this boudin replaced the original one that did not contain rice. Then, the white one replaced the red one as the common type of boudin in Louisiana because the state government banned the use of fresh pigs blood for a period (after French colonialism, when Louisiana was part of the USA). Nowadays, the red one is still made because pigs blood was made legal again, but it’s more rare now because the government made it to where the person must be licensed and the blood must come from specially inspected USDA pigs (USDA is the American government food inspection agency). So it’s more of a hassle, so it’s more rare. The boudin in Louisiana before the change to being rice based was very similar to the ones like in France, Quebec, Martinique etc., it was made from pigs blood with pieces of pig fat in it (red one) or the white one from pork and or poultry and made with bread soaked in milk. It was always red for the common one and white was the alternative. But now it’s the reverse, white is the common one and red is rare and all have rice now (some more meat that rice, others more rice than meat and some half/half) and the all meat one like blood pudding is now extinct. There may be a handful of people that still make the all meat one like blood pudding at home, but they are extremely hard to find and I have not seen any sold anywhere. My great-grandmother said the all meat one was still being sold when she was young, but nowadays it’s pretty much extinct. That’s what happened in Louisiana. The red boudin today is called boudin rouge in Louisiana and the white one is called boudin blanc or simply just boudin (because it’s the common one). But that’s backwards from the old days, in the old days in Louisiana, the red one used to be known as simply just boudin (or boudin noir/boudin rouge if one wanted to specify) and the white one had to be specified as boudin blanc because it wasn’t the more common one.
My grandfather has a saying, "Enough garlic is a mythical thing that has been approached but never achieved." I feel Isaac could be part of a cult where that is their holy words
"oh how's your internship at munchies going?"
"I spent last week just peeling garlic"
Sounds like a Chinese prison (they make the prisoners peel garlic for the pre-peeled garlic industry)
"No. All. Last. Week. Some jackass needed ninety cloves of garlic for some cajun meatball thing. But guess what. He only got 89."
You can just put the garlic in a Tupperware container and shake the crap out of it for 20 seconds.
@@trevorallen5988 I broke my tupperware doing that. Metal mixing bowls.
90 cloves took him all week? jeez s/he really needs that internship to learn to peel garlic faster.
isaac toups needs his own show
@thegreatecb Testosterone.
@@thegreatecb something you don't have
would watch the shit out of it
he has one on cable called kitchen takeover
TOTALLY AGREE
Finally an appropriate amount of garlic.
Yeah, this is the first time I've seen any recipe that actually lists the correct amount of garlic.
More garlic the better
Garlic is key.
Romanians approve
Hyyyyyyyyy]yyyyyyytrr|as we
I'm a simple man. I see Isaac Toups, I press like.
So true - love this dude
@@EatMaTreat generic comment
Same.
Never heard that one before...
What you said boss
I love this guy, he's by far and away the best chef and personality Munchies has on. He even has the unique Cajun cuisine we don't get to see enough of.
Second Prize ain’t shit unique bout what he cookin here in Texas
Tim Day Jr That’s because Texas jacks Louisiana food on every street corner between Beaumont and El Paso.
And it’s never done well.
I don't even care what he's cooking, I see an Isaac Toups video, I automatically upvote. He's just a pleasure to watch. I'll never make this in a million years, but I'll probably watch it at least a dozen times more.
Isaac is a Southern treasure that must be protected ❤️
Shut the fuck up!
Fingering Things STFU.
Could you imagine people talking like that to each other in person lol. Going out would be so much more fun.
Frankieare right? Keyboard warriors with alt’s
@@TRIIGGAVELLI so true , from the safest places , comes the the bravest words :)
I see Isaac, I click. No exception.
Eh, I can think of many, many exceptions, you extremely depressed sociopath. Yes, I took the comment literally. Perhaps..... too literally 😏
@@thegreatecb You're pretty desperate aren't you?
@@stormblessed2321
Just a smidge 😉
If you’re ever in New Orleans. Go to Toups South. Good food, atmosphere, and great drinks.
So glad I live here.
uses wedding ring to open beer
*Careful now hes a hero*
Careful now he's from the underworld now :o
He's gonna get an earfull from his wife thou
I open beer bottles with my ring
That’s why you get steel rings lol
Another reason to get married.
"Never met a pig that didn't like a good couple of beers, myself included." I'm stealing that!!! :)
This guys energy is infectious I desperately want to have a beer with him
Italians: We love garlic.
Issac Toups: Hold my Abita.
Italians barely use any garlic, its americans that do this
Julian Cavaleri what are you talking about? yes we do
@@SOVADEA maybe barely is the wrong word, but have you looked at how much garlic American recipes contain?
@@JCavLP What are you talking about?
Julian is right. Italian cooking has garlic in it of course but the stigma of it always containing a lot of garlic is solely spread by Americans, I never heard people from any other country say that. That‘s because American Italian cooking has a lot of garlic in it while authentic Italian cooking doesn‘t. Most Americans simply don‘t know the difference and think that Italian American cooking is the same Italian cooking they have everywhere else (not saying American Italian is bad btw, it‘s basically just two different cuisines and doesn‘t really need to be compared to authentic Italian cooking, it‘s just its own thing)
Garlic Balls with a little bit of meat in it
I'm fine with that. Just remember the Listerine
the garlic mellows out a lot when cooked that way, it looks like a crazy amount tho!
This man needs his own show!!!! He's like everyone's dirty cajun uncle!
BricelynTowne lol 😂 damn why they all gotta be dirty
He has his own show already lol
@@TheOriginalUserName9 show me, pun intended.
Yeah a have some dirty rice on the side.
Someone really needs to give Isaac his own TV show, he is a fantastic chef and an absolute natural in front of the camera.
It’s hard to describe how good boudin is.
As a guy born in raised in Lake Charles in SW Louisiana this is the most accurate Boudin recipe that I have ever seen. I expected that considering Isaac is making but none the less an amazing recipe.
I need him and Brad Leone to get together.
I NEED THIS
Isaac: 90 cloves of garlic
Brad has entered the chat
so badly need this to happen the world would be almost complete. maybe sprinkle in Matty Matheson
Allicin
@@Janneinwonderland he didn't crush the garlic, oh god. that's how you release the allicin, you gotta release the allicin!!!
I felt a strange mixture of shock and arousal when I saw all that garlic
Mercutio well you know he’s not a vampire atleast lol
Shocrousal?
*bites celery*
‘Needs ranch’ 😂😂😂
bites spoonfull of filling
remembers theres raw chicken liver in there
Robert Walsh medium rare chicken liver he did like 10-12 min in an already hot iron Dutch oven at liek 375-400 I think but still I think that beer mini ciesta’ gave him a little confidence LOL
To be fair celery is the worst vegetable ever.
THOMAS BACON bants
Kabob L-Brewster Its good for you
Words cannot express the joy I felt upon seeing Isaac Toups add 90 cloves of garlic. God bless Louisiana.
Toups needs his own show for sure.
I make sure to never miss an episode whenever I see Isaac Toups's name pop up or on the thumbnail because he's hilarious, whacky, very entertaining and nice at the same time. Just love him much!!!
“How much garlic should I use?”
Isaac: *“yes”*
Boudan Balls...changed my life forever!
He looks like the heads out of spirted away
:,D tru
I actually laugh out loud lmao
Holy shit my sides hurt now lol
I KNEW I recognized him from somewhere
Never watched it but when I looked up a picture of them I damn near shit my pants because of how accurate that is
So Matty came up with his own channel , sooooooo.. We’re waitingggg
"came up" lmao
M4TT YN shut the fuck up
“Don’t worry about the ratio”
*confused Asian noises*
banu prakash I’m referring to the rice to water ratio. Its very particular and shouldn’t generally be messed with, hence the joke
Lol there’s no particular rice to water ratio, you just use your fingers
As a life long New Yorker I've never heard of Boudin, seems like it's basically a rice ball with lots of garlic, pork, and liver... interesting, would love to try it one day... Toupes cracks me tf up lol... what a legend.
Heard that Emeril "Ah yeah babe" slip out
"Meanwhile its Beer30"
I am sorry Munchies. If you keep posting Toups vids...we fans have to watch it. This guy
I freaking LOVE Issac Toups!!! So much fun to watch. Please bring him on more! ❤👍
Possibly the best thing I have ever eaten. I had no idea what they were. I was visiting a old college room mate down in Baton Rouge & we went to this local restaurant & I ate these as an appetizer. OMFG. I would love to have these again.
"Season in the crevices"
Missed butt crack joke opportunity
i am an acadian from canada's east coast and boudin for us is a type pork based blood pudding can be cased or uncased it is generally cooked to some degree but is always cooked before eating. it is usually streched with bread(sometimes soaked in milk) instead of rice.
I’m from Acadiana in Louisiana. (All my ancestors from Nova Scotia) and we call that boudin noir or just “ blood boudin.”
How can you not love this guy?
If Isaac Toups, Mayhem Lauren, and Matty Matheson were in a video together, the internet would implode.
John Sidney I swear mayhem and Issax ate lamb neck together with action
ARE YOU LISTENING MUNCHIES?!!!
I think there was a F That's delicious with Isaac.
@@IsaacCloud yeah the new orleans episode if i remember right
Isaac Cloud yep it’s on that 👍
All
Of his recipes have been awesome! I haven’t had one that’s been bad, his gumbo and jambalaya reminded me of home when i made it! Keep on Cajun man!!!! Laissez les bons temps rouler
He's definitely one of the most entertaining cooks out there. Always a french guy...
9:41 "PRAY TO GOD". I literally LOL on that one.
I love this guy. He reminds me of the 3 yrs I spent living in Lafayette Louisiana. Fresh made boudin was the cure for a killer hangover served on fresh white bread I can almost smell it still
Need more videos of this top bloke , make him a permanent chef on here
Isaac you are CRAAZY, whenever I need a good laugh when cooking I put on one of YOUR videos, cuz I know you are going to do SUMTHING FUNNY. THANKS for being you...Now, I'm from Louisiana and I LOOVE ALL the Different types of BOUDINS and the Rice/Dirty Rice Dressing Mix and I wants to make them SOOO bad, but somebody tell me I DON'T need a meat grinder to do this.. Isaac you stole my Food Dance..LoL..They ARE Soo GOOD
Southern binging with Babish is amazing. I’m not just saying that because my name is Isaac.
if there is Isaac Toups. its a must watch. no exceptions.
FARIDEH 3:16 SAYS I JUST OPENED YOUR OVEN! OH HELL YEAH!
Farideh wanted that booty... I mean Boudin...😂
Literally just ate these. Like we went to Toup's Meatery last night and just had the leftovers. My wife wondered how they were made so we decided to just watch this lol. Ten out of ten.
Instant like for Isaac. More videos!
Paused and liked as soon as I saw that bowl full of garlic. This guy gets it.
Isaacs that dude! Plus a cameo from queen Farideh! It’s lit!!
I loved Isaac's first debut on munchies. He's a real cool character! Glad he is getting his spot light.
Damn you, Toups! Now I have to go make that! My fam had me make your gumbo TWICE in one month!
Isaac is the best, natural host and food i love to cook and learn more about... great humour...it's like hangin out with my dad
Other chefs: takes raw meat out with hands
Isaac: *flips plate with meat on it*
😂😂 you are my favorite now
I love this man and I regret not stopping at one of his joints when I was in the area..
This is my man: 90 cloves of garlic gets my attention!!!
What a total legend, I could watch him all day.
Munchies needs to give this man his own show already. Come on munchies what you guys doing? 🤦♂️
My taste in videos is quite simple. I see Isaac Toups, I click.
I didnt hear about Boudin Balla, however it looks very delicious, you explain how to cook it in simple way, i think time to try to cook it, hopefully everything will be alright!!
I love this guy's attitude!
I'd like an anime with him as the hero
Much appreciated Isaac. Absolutely amazing. Keep em' coming.
It's actually crazy how quickly I clicked on this vid
Mister Toups just wanted to say everything I seen you make one here looks delicious and reminds me of home while I'm deployed over seas can't wait to go home and have some good ol Cajun food
"Yeahhh, just spit everywhere" - Isaac Toups
Two things I know about this fella:
1) I met him briefly and he seems like a really nice person.
2) His restaurant Toups Meatery has the best boudin balls on Earth.
Be sure to inspect the livers, cut away the bile/bad parts.
Issac’s the man! He should have his own show on munchies about Cajun food!
Isaac Toups is the man!
Will watch anything Isaac, give this man more airtime.
ISAAC TOUPS GETS MY CLICKS
This is very good! Personally, I would’ve seared the shoulder and put some color on the veggies before I popped it in the oven for maximum flavor
Yeah. Everything needed more color. And beer?
I was hoping he was going to “mince” all that garlic
Isaac is such an enjoyable human being.
now thats a religion I can get behind
Keep this fella around. highly entertaining while passing on good fun info.
This guy reminds me SO MUCH of Jack Black 😂
I love his energy so much!!!
"Yes I'm using this much garlic, get over it!"
....I'm not sure if I can....I'll try
I’m an extremely picky food eater and it’s extremely hard for me to eat different foods I literally want to try this because of the guys charismatic nature keep it up
Using your wedding ring to open a beer is like the easiest way to deglove your finger (DON'T LOOK IT UP IF YOU DON'T KNOW WHAT IT IS). I flinched when he did that 😩🙃
I can watch Isaac cook all day!
I can imagine his wife is waiting at home with a Louisville slugger on her lap
𝐈 𝐜𝐚𝐧 𝐢𝐦𝐚𝐠𝐢𝐧𝐞 𝐡𝐢𝐬 𝐰𝐢𝐟𝐞ｉｓ ｗａｉｔｉｎｇ ａｔ ｈｏｍｅwith a Louisville slugger o̸̢͔̣̰̿̇̃̊͂̀̄́͐͠n̷̳̩̫͉̔̈̅́̈̋̀̌́͝ ̶̰̤̝̑̊̌̈́̀̇̾̓h̶̻̻͍̦̮̳͎̄́͂̒̐̎̎͊͜͜e̶͇̤̒͑͋r̵̙̹̹̤̻̼̂͆̔̈́̃́̒ ̴̛̥̜̦̣̮̈́̎̀̀̌̕͜l̸͎̟̟͖̗͈͉͛́͜ǎ̶̦̞̯̬̖͖̔̒̄̿͊p̷͍̣͚̦̗͔͋̄̅́̐͐̽̒̇ WOW weird ass comment
Marucci Bats! That’s the bats we use in Louisiana!
I love how passionate he is
Funny how boudin in France is actually blood pudding in a sausage casing
Boudin is blood pudding in Quebec too. Not sure what happened in Louisiana.
This recipe is a Cajun boudin blanc. You're talking about boudin noir.
we have blood boudin in Louisiana too called boudin noir but he made Cajun style boudin blanc here
You ever heard of Vietnamese boudin
Pierre Thenot - MTB I’m born and raised in Louisiana, so let me tell you what happened. Boudin in Louisiana started out like blood pudding and red just like in France and other ex-French colonies like Quebec, Martinique, Haiti etc. and was made from fresh pigs blood, and because rice is an important staple in our cuisine and was easily on hand, some folks with many children started adding rice to the boudin to stretch it to feed many mouths and this variant was born. It caught on and became popular and over time, this boudin replaced the original one that did not contain rice. Then, the white one replaced the red one as the common type of boudin in Louisiana because the state government banned the use of fresh pigs blood for a period (after French colonialism, when Louisiana was part of the USA). Nowadays, the red one is still made because pigs blood was made legal again, but it’s more rare now because the government made it to where the person must be licensed and the blood must come from specially inspected USDA pigs (USDA is the American government food inspection agency). So it’s more of a hassle, so it’s more rare. The boudin in Louisiana before the change to being rice based was very similar to the ones like in France, Quebec, Martinique etc., it was made from pigs blood with pieces of pig fat in it (red one) or the white one from pork and or poultry and made with bread soaked in milk. It was always red for the common one and white was the alternative. But now it’s the reverse, white is the common one and red is rare and all have rice now (some more meat that rice, others more rice than meat and some half/half) and the all meat one like blood pudding is now extinct. There may be a handful of people that still make the all meat one like blood pudding at home, but they are extremely hard to find and I have not seen any sold anywhere. My great-grandmother said the all meat one was still being sold when she was young, but nowadays it’s pretty much extinct. That’s what happened in Louisiana. The red boudin today is called boudin rouge in Louisiana and the white one is called boudin blanc or simply just boudin (because it’s the common one). But that’s backwards from the old days, in the old days in Louisiana, the red one used to be known as simply just boudin (or boudin noir/boudin rouge if one wanted to specify) and the white one had to be specified as boudin blanc because it wasn’t the more common one.
Isaac Toups the legend is back in the kitchen!!
“ WhITe pEoPLe dOnT sEasOn FoOd”
My grandfather has a saying, "Enough garlic is a mythical thing that has been approached but never achieved." I feel Isaac could be part of a cult where that is their holy words
The power of being bald & bearded +2/+2 to all dang Boudin skills!
I just love Isaac Toups!
Isaac is a southern version of Binging with Babish
Check back tomorrow....hint hint.
Isaac:”be careful they might explode in hot oil” also Isaac: *holds face directly over pan*
I wanna have half of his energy and humour.
I haven’t even watched the video but I already know I’m gonna want more of Toupes after I’m done with this episode.
Spends like 4 hours prepping and cooking. "It will make a good snack" what?
My new favourite chef can’t wait to go to Louisiana
From Lafayette Louisiana, I remember my father in law talking shit because I used pork shoulder instead of hearts and scraps haha 😂
Oh my god, I took a mission trip to Louisiana a few years ago and I forgot all about how delicious these were until just now.