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Started By
Message
re: Bizarre Foods in Louisiana - Pig Stomach Stuffed with Sausage
Posted on 7/31/14 at 4:48 pm to burgeman
Posted on 7/31/14 at 4:48 pm to burgeman
quote:Yeah i always do mine in a gravy. 3 hours at least
How would you cook the smoked ponce from teet's? Seems like it would be good cooked slow and in gravy
2
Posted on 7/31/14 at 4:50 pm to Uncle JackD
That would be a recipe I would be interested in, thinking about ordering the ponce and some hog head cheese. Anyone have a review on the HH cheese?
Posted on 7/31/14 at 5:04 pm to StringedInstruments
quote:
teets in ville platte is the spot to get em
Paul Fontenot's Grocery and Meat Market in Ville Platte, on the Point Blue Road has very good smoked ponce too. Paul's smoked sausage is also excellent.
quote:
It's called ponce and it's fricking disgusting.
You clearly have not had a ponce cooked by anyone that knows what they're doing.
This post was edited on 7/31/14 at 5:07 pm
Posted on 7/31/14 at 5:12 pm to Uncle JackD
quote:
How would you cook the smoked ponce from teet's? Seems like it would be good cooked slow and in gravy Yeah i always do mine in a gravy. 3 hours at least
The frick? I revived the thread and ya'll ignoring me?
How long to smoke and what internal temperature?
THEN I build a gravy around it I'm guessing.
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