• @[email protected]OP
    11•5 days ago

    Yes ! 10/10 (That’s A+ in american grade)

    Boudin is blood sausage. Boudiner is the action of making fat and tight looking in an unflattering way and bit like a bood sausage looks pumpy and tight but not pretty at all. In today french, people can to miss more and more the L at the end of IL (he or it). So basically, i(l) boudine [it makes me look fat and ugly] has the same sound as hibou hence the pun hiboudine.

    Congrats ! You are becoming an expert in french pun. I even need a second to understood it (^_^)

    • anon6789
      2•5 days ago

      i(l) boudine [it makes me look fat and ugly] has the same sound as hibou hence the pun hiboudine.

      I was wondering if something like that smoothed out the sound more, but I of course would not get that from text trying to show it properly. Getting the proper context of the boudine was so hard since it meant so many different things that could be incorporated into the joke.

      I have never had blood sausage. So many countries other than ours seem to eat it, I figure it has to be good, but the idea itself is a bit off-putting. Sausage is already good without blood, and out of all the possible things to add, that would not make my list!

      • @[email protected]OP
        3•5 days ago

        I have never had blood sausage

        Me neither. I don’t drink blood and I don’t eat it either but it is part of french cuisine.

        • anon6789
          3•5 days ago

          I do remember, I think it was Alton Brown, saying a traditional coq au vin was thickened with blood as well.

          I imagine back in the day you had to find a tasty use for every bit of things, so I’m sure it can be quite delicious, and I admire their ingenuity, there are other things I’d rather try first instead!