pork rinds/pork cracklings
 

In the past I have never deigned to eat pork rinds/cracklings. I
thought they sounded just disgusting. However, I am now eating
them, find them pretty palatable, and think they will really hold
off any craving I might have for crisp things. Very helpful!
--
Jean B.

pork rinds/pork cracklings
 

On 2012-09-04 21:21:59 -0500, Jean B. said:

In the past I have never deigned to eat pork rinds/cracklings. I
thought they sounded just disgusting. However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. Very helpful!

Ground up, they make a great LC substitute for bread crumbs.
--
Bill
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not)

pork rinds/pork cracklings
 

Jean B. a écrit :
In the past I have never deigned to eat pork rinds/cracklings. I
thought they sounded just disgusting. However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. Very helpful!
--
Jean B.

I tried them once. They are sold here only in asian grocery stores.

And I could'nt believe how one could eat that. It had the taste of badly
washed sausage enveloppe (if you know what I mean).
It tasted like something that shouldn't be eaten.
And I have no problem with pork , in general.


Maybe there are several "qualities", grades, and I only found the poor one.

Huey

pork rinds/pork cracklings
 

On Sep 5, 4:42*am, Hueyduck wrote:
Jean B. a écrit :

In the past I have never deigned to eat pork rinds/cracklings. *I
thought they sounded just disgusting. *However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. *Very helpful!
--
Jean B.

I tried them once. They are sold *here only in asian grocery stores.

And I could'nt believe how one could eat that. It had the taste of badly
washed sausage enveloppe (if you know what I mean).
It tasted like something that shouldn't be eaten.
And I have no problem with pork , in general.

Maybe there are several "qualities", grades, and I only found the poor one.

Huey

You may have found something tuned for the Asian
market. Here in the NYC area they are available in
many of the supermarkets and come in flavors like
barbeque. Not my main thing and they are expensive,
at least as compared to potato chips or similar non
LC snacks.

pork rinds/pork cracklings
 

Hueyduck wrote:
Jean B. a écrit :

In the past I have never deigned to eat pork rinds/cracklings. I
thought they sounded just disgusting. However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. Very helpful!

I tried them once ... And I could'nt believe how one could eat that.

The flavor and strength of the flavor varies widely by brand. Some are
strong and nasty others mild and just slightly tastey.

pork rinds/pork cracklings
 

On Wed, 5 Sep 2012 16:49:57 +0000 (UTC), Doug Freyburger
wrote:

Hueyduck wrote:
Jean B. a écrit :

In the past I have never deigned to eat pork rinds/cracklings. I
thought they sounded just disgusting. However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. Very helpful!

I tried them once ... And I could'nt believe how one could eat that.

The flavor and strength of the flavor varies widely by brand. Some are
strong and nasty others mild and just slightly tastey.

Freshness is a HUGE factor, too.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

pork rinds/pork cracklings
 

There are indeed differences among brands.

Hueyduck wrote:
|
| I tried them once. They are sold here only in asian grocery stores.
|
| And I could'nt believe how one could eat that. It had the taste of
| badly washed sausage enveloppe (if you know what I mean).
| It tasted like something that shouldn't be eaten.
| And I have no problem with pork , in general.
|
|
| Maybe there are several "qualities", grades, and I only found the
| poor one.
|
| Huey

pork rinds/pork cracklings
 

FOB a écrit :
There are indeed differences among brands.



Understood. I'll try them again while looking up for the freshness, at
least.

I can't find them anywhere else than in asian supermarkets, but I live
in France, not in the US.

Huey

pork rinds/pork cracklings
 

Hueyduck wrote:
FOB a écrit :
There are indeed differences among brands.

Understood. I'll try them again while looking up for the freshness, at
least.

If you can see inside the bag I've found that the lighter the color the
better the flavor, and that the lighter the texture the better the
flavor. If there are any visible clumps it will taste bad.

I can't find them anywhere else than in asian supermarkets, but I live
in France, not in the US.

Ah. Regions with a lot of Mexican immigrants will them in most stoes.
That's most of the US.

pork rinds/pork cracklings
 

In article
,
" wrote:

On Sep 5, 4:42*am, Hueyduck wrote:
Jean B. a écrit :

In the past I have never deigned to eat pork rinds/cracklings. *I
thought they sounded just disgusting. *However, I am now eating them,
find them pretty palatable, and think they will really hold off any
craving I might have for crisp things. *Very helpful!
--
Jean B.

I tried them once. They are sold *here only in asian grocery stores.

And I could'nt believe how one could eat that. It had the taste of badly
washed sausage enveloppe (if you know what I mean).
It tasted like something that shouldn't be eaten.
And I have no problem with pork , in general.

Maybe there are several "qualities", grades, and I only found the poor one.

Huey

You may have found something tuned for the Asian
market. Here in the NYC area they are available in
many of the supermarkets and come in flavors like
barbeque. Not my main thing and they are expensive,
at least as compared to potato chips or similar non
LC snacks.

Carbs and vegetable oil are *cheap*.

--
This space unintentionally left blank.