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pork rinds/pork cracklings



 
 
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  #11  
Old September 7th, 2012, 04:48 PM posted to alt.support.diet.low-carb
Hueyduck[_3_]
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Posts: 27
Default 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  
Old September 7th, 2012, 06:35 PM posted to alt.support.diet.low-carb
First Officer
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Default 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  
Old September 12th, 2012, 02:29 AM posted to alt.support.diet.low-carb
pamela
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Posts: 47
Default 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  
Old September 18th, 2012, 03:38 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default 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  
Old September 18th, 2012, 03:41 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default 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  
Old September 18th, 2012, 03:43 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default 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  
Old September 18th, 2012, 03:05 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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  
Old September 19th, 2012, 11:00 PM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default 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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