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  1. #11  
    Ancient Fire Breather Retread's Avatar
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    Quote Originally Posted by Boudreaux View Post
    Thank you! Drilling or Production?
    As I like to say it “from the gleam in the eye of an explorationist to the satisfied grin on the completion engineer and all points in between.”
    I am a Petrophysicist who started in exploration and finished in infield production.
    It's not how old you are, it's how you got here.
    It's been a long road and not all of it was paved.
    A man is but a product of his thoughts. What he thinks, he becomes. Gandhi
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  2. #12  
    PORCUS STAPHUS ADMIN Rockntractor's Avatar
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    Quote Originally Posted by Boudreaux View Post
    This can be done, I notice you are in Oklahoma. Do you have a particular favorite brand?
    No need for that I was kidding, we actually get boudin from Louisiana and the Louisiana side of Texas that is very good in our stores here. We eat a lot of boudin.
    One of my favorite vacations is to eat our way across Louisiana.
    Woe to those who call evil good, and good evil;
    Who substitute darkness for light and light for darkness;
    Who substitute bitter for sweet and sweet for bitter!
    21 Woe to those who are wise in their own eyes
    And clever in their own sight! Isaiah 5:20-21 NASB

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  3. #13  
    Member Boudreaux's Avatar
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    The wife and I love to cout the boudin open and spread the warm contents on fresh french bread. Easy to make a meal out of.
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  4. #14  
    Member Boudreaux's Avatar
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    Quote Originally Posted by Retread View Post
    As I like to say it “from the gleam in the eye of an explorationist to the satisfied grin on the completion engineer and all points in between.”
    I am a Petrophysicist who started in exploration and finished in infield production.
    I was midstream, working mostly measurement. Moved to production during my self employed years.
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  5. #15  
    PORCUS STAPHUS ADMIN Rockntractor's Avatar
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    Quote Originally Posted by Boudreaux View Post
    The wife and I love to cout the boudin open and spread the warm contents on fresh french bread. Easy to make a meal out of.
    There ain't a wrong way to make boudin!
    Woe to those who call evil good, and good evil;
    Who substitute darkness for light and light for darkness;
    Who substitute bitter for sweet and sweet for bitter!
    21 Woe to those who are wise in their own eyes
    And clever in their own sight! Isaiah 5:20-21 NASB

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  6. #16  
    Drive-by Poster ABC's Avatar
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    Quote Originally Posted by Rockntractor View Post
    There ain't a wrong way to make boudin!
    Wow!

    The things I learn in here!

    Looked up "boudin" and now know what you two are talking about. I had no idea! Ha! Ha! Thanks.

    Actually sounds good!

    American By Choice ~ 1980
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  7. #17  
    PORCUS STAPHUS ADMIN Rockntractor's Avatar
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    Quote Originally Posted by ABC View Post
    Wow!

    The things I learn in here!

    Looked up "boudin" and now know what you two are talking about. I had no idea! Ha! Ha! Thanks.

    Actually sounds good!
    Just don't get the original version called boudin Blanc, it is from France and is nothing like good Cajun boudin. Cajun boudin comes in pork, crawfish and various kinds of seafood all good.

    Sent from my XT1045 using Tapatalk
    Woe to those who call evil good, and good evil;
    Who substitute darkness for light and light for darkness;
    Who substitute bitter for sweet and sweet for bitter!
    21 Woe to those who are wise in their own eyes
    And clever in their own sight! Isaiah 5:20-21 NASB

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  8. #18  
    Senior Member Angry Old White Man's Avatar
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    Quote Originally Posted by Rockntractor View Post
    Just don't get the original version called boudin Blanc, it is from France and is nothing like good Cajun boudin. Cajun boudin comes in pork, crawfish and various kinds of seafood all good.

    Sent from my XT1045 using Tapatalk
    Lot of that with Mardi gra , myself I like the dirty rice and I buy a mix an old cajun from north of me has his recipe of that and other cajun dishes . The dirty rice cooked the old way uses calves liver but most people now just use hamburger. 60 years ago when I was just a kid I would come and spend summer vacation here with my aunt and uncle and they had some traditional cajun farmers next door to them so I would eat Sunday meals often at their house because they had two boys my age. It was always dirty rice with baked chicken and gravy and there was fresh milk with vanilla flavoring for us kids. ;0).'.'.''.'.
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  9. #19  
    Drive-by Poster ABC's Avatar
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    Rock, and Angry Old White Man ...

    You make me wish I were back in North Georgia at the moment where I have a Cajun Cookbook given to me while visiting Alexandria.

    Not that I ever know what some of the ingredients required are ...

    Nor where I could purchase them!

    American By Choice ~ 1980
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