- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 7/21/14 at 10:10 pm to Degas
They both pork meat as an ingredient.... 
Posted on 7/21/14 at 10:14 pm to OTIS2
I prefer head cheese with bigger chunks of meat or cut up in lieu of through the grinder.
I made some last year and used my stuffer and synthetic summer sausage casing to make large rolls. Looked good but I didn't get the flavor right. I'll try again though.
I made some last year and used my stuffer and synthetic summer sausage casing to make large rolls. Looked good but I didn't get the flavor right. I'll try again though.
Posted on 7/21/14 at 10:17 pm to Martini
We went with about 1/3 of the meat sliced thin or chunked last year. It seemed to work well. Every preparation varies depending on the sobriety of the kitchen...a normal night of cooking.
Posted on 7/21/14 at 10:21 pm to OTIS2
quote:
l. Every preparation varies depending on the sobriety of the kitchen...a normal night of cooking.
It's a kitchen I'm accustomed to. I made "midnight oysters" the other night. I started at 6.
Posted on 7/21/14 at 11:04 pm to Martini
Bergeron's in Port Allen makes some good hogs head cheese.
A few months ago,I made a sandwich with a thin slice of hogs head cheese browned in a skillet, a fried egg and cheddar. It was wonderful
A few months ago,I made a sandwich with a thin slice of hogs head cheese browned in a skillet, a fried egg and cheddar. It was wonderful
Posted on 7/22/14 at 7:54 am to OTIS2
quote:
depending on the sobriety of the kitchen...a normal night of cooking.
I could be, and likely am, confused.
Posted on 7/22/14 at 9:07 am to Ole Geauxt
A phrase we live by... 
Posted on 7/23/14 at 7:17 pm to OTIS2
Just to do it.
Posted on 7/23/14 at 7:21 pm to OTIS2
hot dammity, I see your mickey gilley placemats!!
what's the special occasion?
what's the special occasion?
Posted on 7/23/14 at 7:56 pm to Ole Geauxt
Got them 1/3 off sticker price at the museum last time I caught the Greyhound to Vidalia.. This post was edited on 7/23/14 at 7:58 pm
Posted on 7/23/14 at 8:13 pm to timbo
quote:
hogs head cheese browned in a skillet,
Wouldn't that just melt?
Posted on 7/23/14 at 8:23 pm to SaintlyTiger88
pig and onion jello
Posted on 7/23/14 at 8:49 pm to SaintlyTiger88
Spicy Smokey pork heaven. Drive up to Jerry Lee's in Central and give it a shot.
I like it on crackers, sliced thin with deli meat and cheese on sandwiches, and mixed into grits
I like it on crackers, sliced thin with deli meat and cheese on sandwiches, and mixed into grits
Posted on 7/23/14 at 9:06 pm to Ole Geauxt
quote:
I see your mickey gilley placemats!!
My cousin, way back. Brother Swaggart and Jerry Lee Lewis as well.
Ferriday gang.
I bought smoked ham hocks today to make my own. It will be next week but I'm just gathering.
Posted on 7/24/14 at 12:42 am to Martini
Best I've found was at a little market in Cottonport called T-Jims. Great stuff.
Anybody else a fan of hog head cheese in grits? Talk about good.
I also sometimes melt it down in a skillet with onions and put it inside a corn tortilla. Delicious,
Anybody else a fan of hog head cheese in grits? Talk about good.
I also sometimes melt it down in a skillet with onions and put it inside a corn tortilla. Delicious,
This post was edited on 7/24/14 at 12:44 am
Page 3 of 3
Back to top
Follow TigerDroppings for LSU Football News