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Weight Loss Forum / Low Carb / March 2004pork rinds - what are they?
I've heard all this comotion on this newsgroup about pork rinds. Some people like 'em, some people would rather eat mud. So I bought some; the spicy variety cause I'm a spicy food lover. "Sting and Linger" is my motto. Anyway, they aren't so bad. A little bland. They sound digusting but what are they? Are they the skin of the pig or something? What are they and how are they made?  SignatureSteve sconnet@coxDOTnet Fried pig skin. They are not so bad and are a real no carb food so eat without guilt Mertz > I've heard all this comotion on this newsgroup about pork rinds. Some > people like 'em, some people would rather eat mud. [quoted text clipped - 5 lines] > what are they? Are they the skin of the pig or something? What are > they and how are they made? > Fried pig skin. They are not so bad and are a real no carb food so > eat without guilt The "fried" gives me some pause ... most deep-frying uses hydrogenated oil. I suppose the pork rinds are lathered in hydrogenated oil as well? SignatureSteve sconnet@coxDOTnet > Clark Mertz spoke: > > > Fried pig skin. They are not so bad and are a real no carb food so > > eat without guilt Only the plain ones are really carb free. Like anything that's flavored the manufacturers slip carbs in there for some reason. Not a lot but enough that you should count it as more than zero. > The "fried" gives me some pause ... most deep-frying uses hydrogenated > oil. I suppose the pork rinds are lathered in hydrogenated oil as > well? Actually, pork rinds are not all that far from being pure protein. They are well drained of any fat so whatever type of fat they have they only have small amounts of it. Dry and crispy implies less fat. Pork rinds are dry and crispy. On 3/26/04 7:17 AM, in article 9UI8c.45590$Bg.25392@fed1read03, "steve" <see_my_sig@for.my.real.address> wrote: > I've heard all this comotion on this newsgroup about pork rinds. Some > people like 'em, some people would rather eat mud. [quoted text clipped - 5 lines] > what are they? Are they the skin of the pig or something? What are > they and how are they made? Yes - fried pig skin. You can also make your own "chicken rinds" at home if you can get chicken skin at your grocers. Yummy! doug > I've heard all this comotion on this newsgroup about pork rinds. Some > people like 'em, some people would rather eat mud. > > So I bought some; the spicy variety cause I'm a spicy food > lover. "Sting and Linger" is my motto. I never bought a pork rind that I liked. The very best way is to buy your pork with the skin on. Score the skin diamond shape and rub well with salt. Roast the pork. If it was a large piece of pork the rind will by now be crispy. If it isn't, remove it from the pork, return it to the oven and turn the temp up. The second best way is to buy the skin from your local bucher, salt, score and roast it. For me, deep frying ruins it, but if you are into greasy popcorn and don't have too many taste buds left - go for it :) Tony What are they? A low carb junk food. I like them, but need to use portion control. Plain won't do for me, I've discovered buttered cinnamon "sugar (splenda)" style and BBQ dipped in sourcream. SignatureDiane Atkins since 12/4/2003 234/208/150 5"8 > > > I've heard all this comotion on this newsgroup about pork rinds. Some [quoted text clipped - 19 lines] > > Tony > What are they? A low carb junk food. I like them, but need to use portion > control. Plain won't do for me, I've discovered buttered cinnamon "sugar > (splenda)" style and BBQ dipped in sourcream. I like them sprayed with Pam, then sprinkled with cheese powder.....yummmmm....taste just like Cheetos....or cheese curls??? Anyway, a great (almost) no-carb snack! Myron at the beach --------========********<O>********========------------- Myron Menaker Daytona Beach FL USA myronm@bellsouth.net | \ / _\/_ .-'-. //o\ _\/_ -- / \ -- | /o\\ jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^ ~|~^~^|^~` Tenors....God's gift to barbershop! | --------========********<O>********========------------- > Anyway, they aren't so bad. A little bland. They sound digusting but > what are they? Are they the skin of the pig or something? What are > they and how are they made? Yes, they're fried pork skins. (Ick, I know.) I was pretty turned off on the idea, but after about a week of low-carbing I tried them. And I had about the same reaction as you! Search around in your supermarket. There are other brands and flavors and some are more interesting than others. Yesterday I found 2 new (to me) brands in the Spanish foods section! Be sure to read the label so you know if they're adding any carbs. I also use 'em with dips. I kinda like the plainer pork rinds dipped in my favorite garlic-lover's hommous. I've dropped 'em into soup when I was really missing the texture of crackers. Some people use 'em for breading on chicken when they miss that, I hear. And since they're not carbs, I can't eat a whole bag at one sitting like I can with potato chips. So they're better for me! >I also use 'em with dips. I kinda like the plainer pork rinds dipped >in my favorite garlic-lover's hommous. I've dropped 'em into soup >when I was really missing the texture of crackers. Some people use >'em for breading on chicken when they miss that, I hear. A Mexican friend of mine always served pork rinds with guacamole. Very good! Carol, the fit and trim person who is temporarily wearing a fat suit Signature227/221/150 (mini-goal, One-derland) Low Carb (again) since March 12, 2004 Type 2 Diabetic since May 15, 2001 This is what backsliding does: http://photos.yahoo.com/carol_arie > >I also use 'em with dips. I kinda like the plainer pork rinds dipped > >in my favorite garlic-lover's hommous. I've dropped 'em into soup [quoted text clipped - 5 lines] > > Carol, the fit and trim person who is temporarily wearing a fat suit I found this low carb artichoke, parmesan cheese, and spinach dip at costco. I think it is one carb per tablespoon. DH and I put a little in the bowl and microwave it, and the cheese gets stringy. We dip pork rinds in it. It is made by a subdivision of Resers. I also laid chicken breasts that I had browned in garlic infused olive oil ( Trader joes) on top of sliced raw zukes and few diced tomatoes. Baked with foil on for 15 minutes at 350, removed the foil and painted each chicken breast with the Spinach, parmesan and artichoke spread dippy stuff. I returned to the oven and heated it just enough to melt the dip. DELISH!!!!!!!!!!!!!!!!!!!!!! Laureen >I found this low carb artichoke, parmesan cheese, and spinach dip at >costco. I think it is one carb per tablespoon. DH and I put a little [quoted text clipped - 6 lines] >stuff. I returned to the oven and heated it just enough to melt the >dip. DELISH!!!!!!!!!!!!!!!!!!!!!! Hi Lauren, I've got a recipe for making a very similar dip. It's excellent! * Exported from MasterCook * Artichoke Dip Recipe By :John & Helaine Bilos Serving Size : 10 Preparation Time :0:00 Categories : appetizer low-carb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 12 ounces shredded mozzarella cheese 1 cup mayonnaise 1 cup grated parmesan cheese 1 onion -- finely chopped 2 cloves garlic -- finely chopped 2 small jars marinated artichoke hearts -- drained well Combine all ingredients and mash (a KitchenAid mixer works great). Bake in a uncovered casserole dish for approximately 30 minutes @ 350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread, celery, pork rinds, or cucumber slices. Source: "rec.food.cooking" - - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 38g Total Fat; (83% calories from fat); 13g Protein; 3g Carbohydrate; 69mg Cholesterol; 500mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Carol, the fit and trim person who is temporarily wearing a fat suit Signature227/221/150 (mini-goal, One-derland) Low Carb (again) since March 12, 2004 Type 2 Diabetic since May 15, 2001 This is what backsliding does: http://photos.yahoo.com/carol_arie |
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