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Posted on 8/5/10 at 3:08 pm to el tigre
quote:
so is it really head meat? if so, i would imagine it's definitely the best but have never noticed it for sale in the grocery.
the fact that both Ascension PArish posters said temple makes me take your word for it.
Yes its head meat. Its by far the best I have used. Can be bought in bulk from several different places in Gonzales. Hardly any fat but yet it cooks extremely tender. Its a dark pork meat. See pic.
Posted on 8/5/10 at 3:13 pm to pochejp
cool, thanks.
What are some grocers in G-Town or Prarieville that carry temple meat?
What are some grocers in G-Town or Prarieville that carry temple meat?
Posted on 8/5/10 at 3:21 pm to el tigre
quote:
What are some grocers in G-Town or Prarieville that carry temple meat?
Go to Lamendola's on 44 (Burnside) right in the center of town. $1.69 lb. He sells it in 3 lb packs up to 100 lb blocks. LeBlanc's in St.Amant has it as well but his hours are not as broad. Thats not the big LeBlanc's supermarkets i'm talking about. Kim LeBlanc has a small meat market behind Triple S in St.Amant. Same price there.
Posted on 8/5/10 at 4:02 pm to pochejp
quote:
pochejp
thanks for the info. i might try that when i make my head cheese this year.
do they sale ears also? great for the gel factor.
also, i use butt for jambalaya. i like to cold smoke it before i cube it up for jambalaya. gives the jambalaya a little extra zing to it. just my opinion of course.
Posted on 8/5/10 at 4:05 pm to pochejp
quote:
pochejp
Thanks...always cooked it with boston butt.
Posted on 8/5/10 at 4:05 pm to MsandLa
quote:Otis makes a great one..Y'all need to compare notes, cause I want to be able to bum the best..
head cheese
Posted on 8/5/10 at 4:13 pm to Ole Geauxt
i am sure his is better than mine, i am a novice. i actually used alot of his recipe for one i did last year. if i remember right, i added a few extra things though. mine had great flavor but i have to work on texture.
Posted on 8/5/10 at 4:20 pm to MsandLa
i was raised on head cheese and souse meat, but, i have never had the texture before that he gets in his head cheese,,, verry good..
Posted on 8/5/10 at 4:27 pm to Ole Geauxt
texture is what i am lacking.
might need to take a trip up north where ya'll are to get guidance.
might need to take a trip up north where ya'll are to get guidance.
Posted on 8/5/10 at 4:28 pm to MsandLa
we welcome all to the Food Mecca of Louisiana.. 
Posted on 8/5/10 at 4:32 pm to Ole Geauxt
quote:
we welcome all to the Food Mecca of Louisiana
Posted on 8/5/10 at 5:16 pm to Martini
I get them to chop everything cause it is bagged up and ready for the ride to the stadium. They don't mark it up that much. Plus having kids running around I don't always have time to chop everything. I don't mind paying for good service.
Posted on 8/5/10 at 5:19 pm to MsandLa
temple meat by far is the best for a pork jam.
also a lil something extra you can do is throw in a can of french onion soup as soon as you start cooking down your onions. this gives a good flavor and color. but you want to add this as soon as you start the onions, if you wait until the onions are cooked down it can turn out too dark and then your rice won't pop as good.
also a lil something extra you can do is throw in a can of french onion soup as soon as you start cooking down your onions. this gives a good flavor and color. but you want to add this as soon as you start the onions, if you wait until the onions are cooked down it can turn out too dark and then your rice won't pop as good.
Posted on 8/5/10 at 8:09 pm to cubsgrace
My husband is the jambalaya cook in the family and he uses temple meat. Since we no longer live in Ascension, I think he has been getting it at Ralph's on Jones Creek.
Posted on 8/5/10 at 9:00 pm to cubsgrace
I use smoked pork butts.
Posted on 8/6/10 at 12:26 am to Oyster
I'm going to try all of the suggestions over some time. Thanks so mauch!
Posted on 8/6/10 at 7:08 am to ProudLSUMom
quote:
My husband is the jambalaya cook in the family and he uses temple meat. Since we no longer live in Ascension, I think he has been getting it at Ralph's on Jones Creek.
never noticed this, but I will check it out
Posted on 8/6/10 at 7:08 am to cubsgrace
Boston Butt
ONLY one I use.
ONLY one I use.
Posted on 8/6/10 at 8:35 am to Mike da Tigah
Boston butt. I made a jambalaya last Sunday for a change of pace plus it was too damn hot to be outside grilling. Went to my local market that still actually cuts their own meat and they had it on sale for $.97/lb.. I got a 4# bb roast took it home, cut it myself (The wife likes it cut smaller than the store will do it), and made a hell of a good jambalaya. 
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