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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. |
#2
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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) |
#3
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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. |
#4
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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. |
#5
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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. |
#6
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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 |
#7
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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. |
#8
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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. |
#9
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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! 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. |
#10
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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 |
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