Help with 3 foods please

[bigsexy]

Hi There,

Can anyone help me.... first off all a easy one, back in the UK I used to eat pork rinds, but they were not like the ones in the states, the ones in the states, are hmmm to describe them light and fluffy like cheesy poofs, the ones in England are hard, teeth breaking pork rinds, any idea on how to get them.

2) I love Tomato Ketchup, I love the feeling of getting my eggs and mixing them all up, but the sauce over here has so many carbs for so little amount, can anyone recommend anything?

3) When I moved to the states, i discovered this wonderful drink at XMAS called Egg Nog, any low carb versions that we can make?

Thanks guys

[jimmie 48]

Re: Help with 3 foods please

i'm not sure i understand where you are. in the states and wanting the U.S. type of pork rinds?
any grocery store has those. even many of the drug stores carry them. you will find them in the chip isle.

egg nog is a downfall of mine although i managed to stay away from it and with good reason. it's carb heaven in a carton! lol there is a low carb version of it on the board BUT if you are not on the dairy rung, you'll have to pass it by for now.

ketchup for the most part has sugar in it. there are some low carb offerings on the market.

many of the things you might question can probably be done by doing a search. you'll find access to the search button at the top in the forum tool bar, right under the ads.

[scott123]

Re: Help with 3 foods please

You're looking for teeth breaking pork rinds? Are you and your teeth not getting along? Pork rinds in the U.S. have a great deal of variation from brand to brand. Even the same brand can vary tremendously from week to week. They can be salty, fresh, not so fresh tasting, dark, light, crispy, puffy, and, on occasion, hard as a rock. At least the brand I buy can be hard- Utz (NE USA). Take a look at the brands you have available. The harder pork rinds are usually shriveled looking and heavy/dense for their size.

Heinz one carb ketchup is the rolls royce of ketchups. No sugar carbs, only tomato carbs. It's pretty concentrated stuff, though, so if you're watching your carbs closely, don't overdo it.

[Laurenfra]

Re: Help with 3 foods please

I think the pork rinds you are looking for are called ...........never mind I cannot remember. I will look but in my store they come on a foam plate like meat. They are by the peperoni

[kkat55]

Re: Help with 3 foods please

My husband made some eggnog by taking heavy whipping cream, DaVinci Egg Nog Sugar Free Syrup, a sprinkle of nutmeg and cinnamon. (He also said that next time he's going to put some rum flavoring in it.)

Hope this helps.

[Desertthorn]

Re: Help with 3 foods please

OMG, I know what you mean about the Pork Rinds. What your looking for is called Pork Cracklings, and I found some called El Sabrosos at Saars Market Place. (I don't know where you live so I don't know if you have Saars.) But if you have any Latino markets in your area, go and see if they sell the Cracklings and if they don't have El Sabroso, try any Mexican brand. There is another one in an orange package that is good, fat dripping, teeth breaking but I can't remember the name.

[Sashie]

Re: Help with 3 foods please

I make my own ketchup from Linda's site.

http://www.genaw.com/lowcarb/better_heinz_ketchup.html

[not2late]

Re: Help with 3 foods please

Hi There,

Can anyone help me.... first off all a easy one, back in the UK I used to eat pork rinds, but they were not like the ones in the states, the ones in the states, are hmmm to describe them light and fluffy like cheesy poofs, the ones in England are hard, teeth breaking pork rinds, any idea on how to get them.

2) I love Tomato Ketchup, I love the feeling of getting my eggs and mixing them all up, but the sauce over here has so many carbs for so little amount, can anyone recommend anything?

3) When I moved to the states, i discovered this wonderful drink at XMAS called Egg Nog, any low carb versions that we can make?

Thanks guys

We have that type of pork rinds here too. And they are fine provided they don't contain things like flour.

There are low carb ketchup recipes on the net. But I remember a UK friend told me that the ketchup in the US is much sweeter than the ones in the UK. So if you do make these ketchups, adjust the sweetener to suit your taste.

Egg nog can be made low carb. It's basically creme anglaise (I think you all call it "pouring custard" in the UK). Just make the pouring custard, substituting an artificial sweetener for the sugar. Add vanilla and a bit of cinnamon and nutmeg. If you can find "rum extract" (or rum essence) or even brandy extract, use a bit of that in your egg nog.

[LindaSue]

Re: Help with 3 foods please

I'm pretty sure that I've had the kind you're talking about but I can't remember the exact name either. The brand was Mac's and they used to sell them at Wal-Mart. They are like regular pork rinds on one side (light and crispy) and there is very hard crunchy skin on the other side. If you eat too many your teeth start to hurt, LOL. It looks like from the Mac's website that they might be called Cracklings like Desertthorn said. The ones I used to buy said something about the skin being attached or something like that.

[ValidRouge]

Re: Help with 3 foods please

Look for pork cracklings as opposed to pork rinds. If your regular grocery doesn't have them, look for an authentic mexican/cuban/puerto rican restaurant or grocery store. They are called chicarrones at those stores.

[Babs]

Low Carb Eggnog recipe

• Ingredients
• 1/2 cup plus 2 Tbsp Splenda
• 2 eggs, separated
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 cups water
• 1 tsp vanilla extract
• brandy or rum flavoring to taste
• 1 tsp eggnog flavored oil (LorAnn or Amish brand) [optional]
• 1/2 cup whipping cream, whipped with sweetener of choice
• ground nutmeg

1. Beat 1/2 cup Splenda with egg yolks.
2. Add salt, stir in 2 cups cream and 2 cups water.
3. Cook over medium heat, stirring constantly, until mixture coats a spoon.
4. Remove from heat and allow to cool. Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks.
   
5. Add to cooked mixture and blend thoroughly. Add vanilla and flavoring(s).
6. Chill at least 3-4 hours.
7. Pour into a punch bowl or cups and garnish with grated nutmeg.

This recipe makes 4 servings.

I don't remember where I found this recipe, and I have not tried it yet. I know what you mean about having eggnog. I have been saving this for the holidays. It sure sounds good to me. Hope you like it.

[LindaSue]

Re: Help with 3 foods please

While was shopping today, I took a look at the packages of those pork cracklings. What it says on the label is:

Pork Cracklings
Fried out pork fat with attached skin

It's the skin that's so hard and crunchy. The fat, or what is left of it, is the light and airy bit.