fried pork skins/rind

[Patabby]

Re: fried pork skins/rind

Thanks everyone! I'm going to use them on veal scallopini tenders tonight! YUMMY!!!

[chadci]

Re: fried pork skins/rind

I'm pretty burnt out on port rinds right now. I ground them up and used them as a binder in meatloaf one time... only one time. The aftertaste was horrid.

[Elizellen]

Re: fried pork skins/rind

You can have any dressing with 2 carb per serving or less -- so Ranch is allowed.

Strictly speaking only if it has no added sugar, so check ingredients lists for sugar in any of its disguises

Prepared salad dressings without added sugar and no more than two carbs per tablespoon serving are also fine.

[chadci]

Re: fried pork skins/rind

I've personally been using Ken's Steakhouse ranch. It shows 1g per serving. Probably my favorite ranch dressing thus far... It's not the cheapest bottle on the shelf, but, it's really good.

[Slapshot]

Re: fried pork skins/rind

Pork rinds are great to nip a chip craving in the bud. I make a dip with sour cream, salsa and Mexican spices. Where I am, the urban supermarkets carry them and the suburban ones don't (even within the same chain). I tend to eat them only once a week due to the sodium content.

[mizski]

Re: fried pork skins/rind

this is what pork rinds look like

Thanks so much for the picture. Glad to see that they don't look like pigs ears dog chews!

I was never much into eating chips, crisps or things like that so I don't think I'll start now...even if they are allowed. I'm still going to see if they carry them locally. I don't think they do though.

[Georgiana]

Re: fried pork skins/rind

I guess I'm one of the few Atkineers who really doesn't like pork rinds......

[ErinB]

Re: fried pork skins/rind

What are Jicama fries?

I buy, peel, and cut like french fries the vegetable, jicama. It is on the list of salad veggies. I like these better than potato fries, BTW. I also shred jicama to make hash browns to go with eggs for breakfast.

[ErinB]

Re: fried pork skins/rind

I guess I'm one of the few Atkineers who really doesn't like pork rinds......

I can't say I really like just eating pork rinds. They have provided, for me, a good substitute for coating pork chops, chicken and fish for frying, however. It only takes a small quantity to do that and it provides the crisp coating, not the flavor.

[Divadevilsmom]

Re: fried pork skins/rind

ErinB,

I would like to ask: when preparing your jicama fries, after you've peeled and cut the jicama, do you season or coat them with anything or just drop them in some oil to fry? I've bought ONE jicama in my entire history of doing lowcarb (which has been on and off for 5 years! LOL) and only sliced a piece off to taste it. I don't think I even finished it! Not that I didn't particularly like it. I just didn't know what to do with it.

Now, I have taken others reccomendations for turnips and I will guarantee NEVER to try them again! I thought the taste of the turnip was DISGUSTING!

Anyway, pork rinds or pig skins.....I love them! I usually keep some close by as they are definitely a quick chip fix, they are great as breading, and recently I found that they are YUMMY with cream cheese on them. Not even unsalted ones, and not even with cinnamon or sweetener.....just regular pork skins and cream cheese. Mmmmm!

[ErinB]

Re: fried pork skins/rind

No, I don't season until after cooking. I cut them to close to shoestring potato size. Like I once cooked potato french fries, I cook them in really hot oil (375-400) in an electric deep frier for 4-5 minutes. I prefer to take them out as they get brown around the edges, rather than really brown all over, because the longer they cook, the more they shrink. I remove them to a hot plate with a paper towel on top and then I salt them. That is also how I once did the potato fries.

That's just what I do. You may prefer a thicker cut or to brown them more.

Try a search on the keyword jicama to get other ideas for what to do with it.

[mizski]

Re: fried pork skins/rind

I found the pork skins! The grocery stores did not carry them but the convenient mart at the gas station did. Small bags of Tom's original. They looked just like the picture Carole posted. You really can't eat many of them though...that little 1.5 oz bag was 3 servings which is ~9 pieces (according to the bag).

Well, so now I know they are available. Still don't plan on eating them though.

p.s. The gas station convenient mart really didn't carry much in the line of real food but they DID have probably every snack food sold in the Northeast. Holy cow! Almost the entire store was shelf after shelf of little bags of junk. I don't know if it was always like that or I'm just noticing things like this more now.

[ErinB]

Re: fried pork skins/rind

Glad the mystery was solved, anyway.

I just tried coating some cod with a little egg and then parmesan for pan frying. Oh my, that was terrific, will probably become my coating of choice for fish 'n chips now.

I put off trying that because I thought it would take too much cheese, but you don't have to coat the entire surface of the fish since the cheese melts and spreads out. I used 1 oz. of parmesan to coat 8 ounces of cod, could perhaps have used less and been fine.

P. S. I'll run out of fish and shut up soon.

[bellaboodaisy]

Re: fried pork skins/rind

I'm going to pick up some pork rinds to bread some tilapia I've got in my freezer. Thanks for the idea!

[tracyc]

Re: fried pork skins/rind

im haiving rainbow trout for dinner, and i was fretting over not having that bit of flour on the outside which i love...but im off to get the pork rinds now!!! and try to find the jicama!!! wow this is awsome!!!! induction is better than the crap i've been eating before!! pork rinds.....who knew!