fried pork skins/rind

[mizski]

I've never had pork rinds...don't know if they even sell them around here. Would they be in the potato chip aisle?

I'm curious to see what they look like. I guess I'm envisioning those pig ears that are sold as chews for dogs and that kind of grosses me out.

[ErinB]

mizski, yes, pork rinds are found in the section with all the various kinds of chips, at least around here.

Interesting to see this topic tonight. Although I knew one could use the rinds for breading, I just hadn't had the yen to do that until tonight. I bought both some cod and some salmon for that purpose and tried the cod tonight.

I used to love fish (cod, halibut, salmon) and chips, but they did not like me. Too fattening, of course, but they always made me feel terribly bloated. So I dipped tonight's cod in egg and pulverized pork rinds and deep fried them. I had jicama fries with them for the chips and a small bowl of lemon juice and another of tartar sauce (made with mayo with some chopped dill pickle and chopped onion). Wonderful meal.

It seemed absolutely sinful. I kept waiting for the bloating to hit and it never did. No wonder we don't call Atkins a diet.

[Mirya]

Originally Posted by ErinB

I used to love fish (cod, halibut, salmon) and chips, but they did not like me. Too fattening, of course, but they always made me feel terribly bloated. So I dipped tonight's cod in egg and pulverized pork rinds and deep fried them. I had jicama fries with them for the chips and a small bowl of lemon juice and another of tartar sauce (made with mayo with some chopped dill pickle and chopped onion). Wonderful meal.

What are Jicama fries?

Originally Posted by mizski

I've never had pork rinds...don't know if they even sell them around here. Would they be in the potato chip aisle?

I'm curious to see what they look like. I guess I'm envisioning those pig ears that are sold as chews for dogs and that kind of grosses me out.

If you have a mexican store in your area they would be more likely to have the unsalted ones.

[barrnone]

Originally Posted by mizski

I've never had pork rinds...don't know if they even sell them around here. Would they be in the potato chip aisle?

I'm curious to see what they look like. I guess I'm envisioning those pig ears that are sold as chews for dogs and that kind of grosses me out.

mizski - they are puffy and very crunchy. I didn't like them at first, but now I do. I make a dip out of cottage cheese [not induction] and ranch.

[imagood1]

this is what pork rinds look like

[Patabby]

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

[chadci]

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]

Originally Posted by imagood1

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]

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]

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.