pork rinds - what are they?

I've heard all this comotion on this newsgroup about pork rinds. Some
people like 'em, some people would rather eat mud.

So I bought some; the spicy variety cause I'm a spicy food
lover. "Sting and Linger" is my motto.

Anyway, they aren't so bad. A little bland. They sound digusting but
what are they? Are they the skin of the pig or something? What are
they and how are they made?

--
Steve
sconnet@coxDOTnet

Fried pig skin. They are not so bad and are a real no carb food so eat
without guilt

Mertz

"steve" wrote in message
news:9UI8c.45590$Bg.25392@fed1read03...
I've heard all this comotion on this newsgroup about pork rinds. Some
people like 'em, some people would rather eat mud.

So I bought some; the spicy variety cause I'm a spicy food
lover. "Sting and Linger" is my motto.

Anyway, they aren't so bad. A little bland. They sound digusting but
what are they? Are they the skin of the pig or something? What are
they and how are they made?

--
Steve
sconnet@coxDOTnet

On 3/26/04 7:17 AM, in article 9UI8c.45590$Bg.25392@fed1read03, "steve"
wrote:

I've heard all this comotion on this newsgroup about pork rinds. Some
people like 'em, some people would rather eat mud.

So I bought some; the spicy variety cause I'm a spicy food
lover. "Sting and Linger" is my motto.

Anyway, they aren't so bad. A little bland. They sound digusting but
what are they? Are they the skin of the pig or something? What are
they and how are they made?

Yes - fried pig skin.

You can also make your own "chicken rinds" at home if you can get chicken
skin at your grocers. Yummy!

doug

steve writes:
Are they the skin of the pig or something?

Yes. Deep fried pig skin.

On Fri, 26 Mar 2004 at 00:42 GMT, Clark Mertz spoke:

Fried pig skin. They are not so bad and are a real no carb food so
eat without guilt

The "fried" gives me some pause ... most deep-frying uses hydrogenated
oil. I suppose the pork rinds are lathered in hydrogenated oil as
well?

--
Steve
sconnet@coxDOTnet

I've heard all this comotion on this newsgroup about pork rinds. Some
people like 'em, some people would rather eat mud.

So I bought some; the spicy variety cause I'm a spicy food
lover. "Sting and Linger" is my motto.

I never bought a pork rind that I liked.

The very best way is to buy your pork with the skin on.
Score the skin diamond shape and rub well with salt.
Roast the pork.
If it was a large piece of pork the rind will by now be crispy.
If it isn't, remove it from the pork, return it to the oven and turn the
temp up.

The second best way is to buy the skin from your local bucher, salt,
score and roast it.

For me, deep frying ruins it, but if you are into greasy popcorn and
don't have too many taste buds left - go for it

Tony

What are they? A low carb junk food. I like them, but need to use portion
control. Plain won't do for me, I've discovered buttered cinnamon "sugar
(splenda)" style and BBQ dipped in sourcream.

--
Diane
Atkins since 12/4/2003
234/208/150 5"8
"tony roberts" wrote in message
news:nospam-A7A08F.23104525032004@shawnews...

I've heard all this comotion on this newsgroup about pork rinds. Some
people like 'em, some people would rather eat mud.

So I bought some; the spicy variety cause I'm a spicy food
lover. "Sting and Linger" is my motto.

I never bought a pork rind that I liked.

The very best way is to buy your pork with the skin on.
Score the skin diamond shape and rub well with salt.
Roast the pork.
If it was a large piece of pork the rind will by now be crispy.
If it isn't, remove it from the pork, return it to the oven and turn the
temp up.

The second best way is to buy the skin from your local bucher, salt,
score and roast it.

For me, deep frying ruins it, but if you are into greasy popcorn and
don't have too many taste buds left - go for it

Tony

steve wrote in message news:9UI8c.45590$Bg.25392@fed1read03...
Anyway, they aren't so bad. A little bland. They sound digusting but
what are they? Are they the skin of the pig or something? What are
they and how are they made?

Yes, they're fried pork skins. (Ick, I know.) I was pretty turned
off on the idea, but after about a week of low-carbing I tried them.
And I had about the same reaction as you!

Search around in your supermarket. There are other brands and flavors
and some are more interesting than others. Yesterday I found 2 new
(to me) brands in the Spanish foods section! Be sure to read the
label so you know if they're adding any carbs.

I also use 'em with dips. I kinda like the plainer pork rinds dipped
in my favorite garlic-lover's hommous. I've dropped 'em into soup
when I was really missing the texture of crackers. Some people use
'em for breading on chicken when they miss that, I hear.

And since they're not carbs, I can't eat a whole bag at one sitting
like I can with potato chips. So they're better for me!

On 26 Mar 2004 10:25:59 -0800, (Merryl) wrote:

I also use 'em with dips. I kinda like the plainer pork rinds dipped
in my favorite garlic-lover's hommous. I've dropped 'em into soup
when I was really missing the texture of crackers. Some people use
'em for breading on chicken when they miss that, I hear.

A Mexican friend of mine always served pork rinds with guacamole. Very
good!

Carol, the fit and trim person who is temporarily wearing a fat suit
--
227/221/150
(mini-goal, One-derland)
Low Carb (again) since March 12, 2004
Type 2 Diabetic since May 15, 2001

This is what backsliding does:
http://photos.yahoo.com/carol_arie

diane wrote:

What are they? A low carb junk food. I like them, but need to use portion
control. Plain won't do for me, I've discovered buttered cinnamon "sugar
(splenda)" style and BBQ dipped in sourcream.


I like them sprayed with Pam, then sprinkled with cheese
powder.....yummmmm....taste just like Cheetos....or cheese curls???
Anyway, a great (almost) no-carb snack!

Myron at the beach

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Myron Menaker Daytona Beach FL USA
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