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#11
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pork rinds/pork cracklings
Doug Freyburger a écrit :
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. That *is* an empiraical tip , thanks |
#12
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pork rinds/pork cracklings
To: Hueyduck
pork rinds/pork cracklings By: Hueyduck to alt.support.diet.low-carb on Fri Sep 07 2012 05:48 pm 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. Saw them making real fresh chicarones on Bizarre foods America a few weeks ago, and the real fresh ones ( not packged ones, ones in a bag ) are much more meatier, and look fantastic.. They of course are fried, but not dry like the ones we get in bags at the store. Mor meat is stuck to the skin. I never had fresh ones, but they look good. Have a good One! Mike |
#13
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pork rinds/pork cracklings
On 2012-09-06 06:06, 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. I can't find them anywhere else than in asian supermarkets, but I live in France, not in the US. Huey In USA Asian food markets, there is little seller regard for the "best by" dates, and you can get some very old foods in packages. You can probably guess how I know. |
#14
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pork rinds/pork cracklings
Bill O'Meally wrote:
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. I will try to remember that. In what context? I am thinking nut flours, maybe besan (I need to look into that) would be good for coating things. As far as meatloaf-type things go, I am thinking about using TVP. -- Jean B. |
#15
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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! -- 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 They may vary. The ones I saw at the normal grocery stores contained msg and other things I didn't care to ingest. Mexican ones generally don't, but they can be pricy. I found Rudy's brand at a recently opened outlet-type store. They just contain cracklings with some attached skin and salt and are pretty tasty. -- |
#16
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pork rinds/pork cracklings
pamela wrote:
On 2012-09-06 06:06, 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. I can't find them anywhere else than in asian supermarkets, but I live in France, not in the US. Huey In USA Asian food markets, there is little seller regard for the "best by" dates, and you can get some very old foods in packages. You can probably guess how I know. Good point. I don't think I'll explore those at the Asian stores. I think I see "floss" at the ones near here. -- |
#17
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pork rinds/pork cracklings
Jean B. wrote:
Bill O'Meally wrote: Jean B. said: In the past I have never deigned to eat pork rinds/cracklings. Ground up, they make a great LC substitute for bread crumbs. I will try to remember that. In what context? I am thinking nut flours, maybe besan (I need to look into that) would be good for coating things. As far as meatloaf-type things go, I am thinking about using TVP. Ground nuts make for a heavy "breading". Nut flour makes for a light "breading". Crushed pork rinds make for a "breading" as light as tempura. |
#18
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pork rinds/pork cracklings
Doug Freyburger wrote:
Jean B. wrote: Bill O'Meally wrote: Jean B. said: In the past I have never deigned to eat pork rinds/cracklings. Ground up, they make a great LC substitute for bread crumbs. I will try to remember that. In what context? I am thinking nut flours, maybe besan (I need to look into that) would be good for coating things. As far as meatloaf-type things go, I am thinking about using TVP. Ground nuts make for a heavy "breading". Nut flour makes for a light "breading". Crushed pork rinds make for a "breading" as light as tempura. Thanks. That is useful advice. -- Jean B. |
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