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Excellent headcheese

hazelhurst | Oct 10, 201106:29 AM

So I'm up to the World Capital of the Great and Sovereign State of Louisiana this past weekend (something about a football game) and am out hob-nobbing with the Usual Suspects when what should happen but I am invited to sample some headcheese. This was the dark variety (and I usually prefer the lighter-color country cajun version) and it was terrific. It wa sold as "hot" and had red pepper in it but not so much as to make it burning, just sharp. Full of meat and the gelatin was great.

Well, the stuff has a flawless pedigree: the tailgate chandler told me it is from Armand's in Slidell, descendant of the old Armands in St Bernard. So get your shots and visas and run across the Lake. It's on Gause somewhere. Can't be too hard to find. This stuff is worth the trip. My informant also said the garlic roast beef is great and I can well believe it having known the old store.

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