Pork rinds

[Lynsey]

YUCK!!! Not that they taste bad (I wouldn't know), it's just the thought of them. Same with Jello, once I found out how it was made I've never taken another bite. So I'm down searching the recipe forum for some new ideas and everytime I find something and say to myself "Ohhh, that sounds good" I read the recipe and it includes pork rinds. Is there ANYTHING that is induction freindly and can be used in recipes besides porkrinds to substitue breadcrumbs and such?

[Grant]

Re: Pork rinds

How about parmesan cheese?

Also, I know you specified induction but nuts/seeds rung is only a couple steps into OWL and onceyou hit that try ground up seeds, or ground up nuts (I especially like sesame seeds and sunflower seeds or almonds). You can use them by themselves or mixing them with parmesan cheese works really well too.

[Monroe]

Re: Pork rinds

How is it made? Isnt jello just made with jello mix and hot water?

[Evermind]

Re: Pork rinds

Gelatin is made out of boiling horse bones.

I feel the same way about pork rinds - I just refuse. And yeah, I'm struggling to find acceptable substitutes. So far, parmesan works for many things, including salmon cakes, "breaded" fried eggplant, etc. But there's GOT to be something else - someone should have a brainy idea sooner or later.

[BLAZING IN FL]

Re: Pork rinds

I feel the same way about porkrinds and jello. I watched how they make porkrinds on t.v. once, and I alomst up chucked.....never will touch those things. I've been thinking about substitution for bread crumbs too and have come up with nothing....check this out...last night i mixed cream cheese, sourcream, chedder cheese, garlic, pepper together to make a paste (softened the cream cheese a bit), and then i put it into hamburger meat and make hamburgers, and my family LOVED them, they were so tender and had a great flavor....

[Elizellen]

Re: Pork rinds

How about using ground flax (linseeds) in place of breadcrumbs? Maybe mixed with ground parmesan?

[meena-beena]

Re: Pork rinds

They make Jello using gelatin--which is that substance in bones that causes jelly like stuff. I think it's called collegin?? (sp?) I'm not a scientist so excuse the laymans terms--lol.

They use the bones from cows (not horses) or the skin from pigs. People who live anywhere next to the factories that produce that mess probably never eat it because of the stench.

Oh, and btw--gelatin is in a ton of things like marshmallows (my kids only have fluff as an occational treat), coatings on medicines--like the gel cap stuff, mousses, nougats, souffles, whipped cream, broths, soups, candy, desserts, syrups, sauces, jellies, gravies, beverages, canned meats, cheeses, dairy foods, candy, and meat rolls or a clarifier for beer, juice, wine, vinegar, etc.

Suprising I know. We don't eat the stuff because of religious reasons--but it's everywhere and odds are you are eating it and don't even know.

[Evermind]

Re: Pork rinds

Meena - we don't eat it either for religious reasons.