They are so indoctrinated. ;)
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Dragonwolf wrote: »midwesterner85 wrote: »Hmm... pork rinds sound good, but everything sounds good. Has anyone tried them with either cheese (like nacho cheese) or sour cream?
I'm not a pork rind fan, but pork rinds and nacho cheese sounds really good...
Pork rind nachos are DELICIOUS, but they aren't an appetizer. I'm so full I could burst. I do the whole 9 yards with mine: ground beef, cheddar-jack, sour cream, onions, peppers, and salsa. And sometimes guac. I'm getting full thinking about it. So yummy.
I might actually do that tonight. We're having chili. Since it's my higher calorie day, I'll probably put the chili over a bed of them, melt some cheddar, and plop some sour cream. NOM!5 -
canadjineh wrote: »I think it isn't so much about protein as it is about fat re: the pork rinds.
BTW, does anyone know of a Canadian source of NON-MSG'd pork rinds? Or online? I haven't been able to find any and I can't eat them because I need to be gluten free.
@canadjineh I found some at no frills. I'll take a pic of the bag for you and post it in a few minutes. Just laying in bed still. Lazy Sunday.2 -
It must just be me but the taste of pork rinds: not bad, the smell: yuck!0
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baconslave wrote: »Dragonwolf wrote: »midwesterner85 wrote: »Hmm... pork rinds sound good, but everything sounds good. Has anyone tried them with either cheese (like nacho cheese) or sour cream?
I'm not a pork rind fan, but pork rinds and nacho cheese sounds really good...
Pork rind nachos are DELICIOUS, but they aren't an appetizer. I'm so full I could burst. I do the whole 9 yards with mine: ground beef, cheddar-jack, sour cream, onions, peppers, and salsa. And sometimes guac. I'm getting full thinking about it. So yummy.
I might actually do that tonight. We're having chili. Since it's my higher calorie day, I'll probably put the chili over a bed of them, melt some cheddar, and plop some sour cream. NOM!
@baconslave - I have to just load them up with a spoon (they break when dipping), because if I make nachos, they get mega soggy, which to me is mega-gross. How do you avoid this, or do you just dig in with a spoon?0 -
KnitOrMiss wrote: »baconslave wrote: »Dragonwolf wrote: »midwesterner85 wrote: »Hmm... pork rinds sound good, but everything sounds good. Has anyone tried them with either cheese (like nacho cheese) or sour cream?
I'm not a pork rind fan, but pork rinds and nacho cheese sounds really good...
Pork rind nachos are DELICIOUS, but they aren't an appetizer. I'm so full I could burst. I do the whole 9 yards with mine: ground beef, cheddar-jack, sour cream, onions, peppers, and salsa. And sometimes guac. I'm getting full thinking about it. So yummy.
I might actually do that tonight. We're having chili. Since it's my higher calorie day, I'll probably put the chili over a bed of them, melt some cheddar, and plop some sour cream. NOM!
@baconslave - I have to just load them up with a spoon (they break when dipping), because if I make nachos, they get mega soggy, which to me is mega-gross. How do you avoid this, or do you just dig in with a spoon?
I just make a bed, melt the cheese on them for about 30 sec. Then add everything else after, as in I heat anything else that needs it heated separately. TBH, they don't really last long enough to get soggy in my case. My hands get messy, but it's delicious enough to overlook that annoyance. Yep. I'm a savage.
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Just gonna say that pork rinds with cream cheese is pretty dang good!2
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I make a cream cheese dip for my rinds - 8 ounces cream cheese, chives, bacon, ham or salami, a little Worcestershire sauce and salt/pepper. Add ingredients to your taste. I sometimes shred some sharp cheddar and add to it as well. Blend up and good to go! Because I can't dip the rinds, I just spread it on with a knife.2
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baconslave wrote: »KnitOrMiss wrote: »baconslave wrote: »Dragonwolf wrote: »midwesterner85 wrote: »Hmm... pork rinds sound good, but everything sounds good. Has anyone tried them with either cheese (like nacho cheese) or sour cream?
I'm not a pork rind fan, but pork rinds and nacho cheese sounds really good...
Pork rind nachos are DELICIOUS, but they aren't an appetizer. I'm so full I could burst. I do the whole 9 yards with mine: ground beef, cheddar-jack, sour cream, onions, peppers, and salsa. And sometimes guac. I'm getting full thinking about it. So yummy.
I might actually do that tonight. We're having chili. Since it's my higher calorie day, I'll probably put the chili over a bed of them, melt some cheddar, and plop some sour cream. NOM!
@baconslave - I have to just load them up with a spoon (they break when dipping), because if I make nachos, they get mega soggy, which to me is mega-gross. How do you avoid this, or do you just dig in with a spoon?
I just make a bed, melt the cheese on them for about 30 sec. Then add everything else after, as in I heat anything else that needs it heated separately. TBH, they don't really last long enough to get soggy in my case. My hands get messy, but it's delicious enough to overlook that annoyance. Yep. I'm a savage.
Caveman eating, best eating. It's why I love those huge *kitten* turkey legs you can buy at theme parks.0 -
@AngInCanada - the local No Frills is the only place I can find the pork rinds, but they have MSG
Maybe because ours only has the Garlic flavoured ones - perhaps their spice mix is the problem. No plain ones in sight
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canadjineh wrote: »I think it isn't so much about protein as it is about fat re: the pork rinds.
BTW, does anyone know of a Canadian source of NON-MSG'd pork rinds? Or online? I haven't been able to find any and I can't eat them because I need to be gluten free.
MSG should be gluten free. You should be fine with it... as long as you have no problems with msg.2 -
canadjineh wrote: »I think it isn't so much about protein as it is about fat re: the pork rinds.
BTW, does anyone know of a Canadian source of NON-MSG'd pork rinds? Or online? I haven't been able to find any and I can't eat them because I need to be gluten free.
MSG should be gluten free. You should be fine with it... as long as you have no problems with msg.
Apparently MSG made in the US is gluten free but MSG made in other countries may not be (celiac.com). I always end up with similar symptoms as with gluten (asthma, digestive issues, joint and muscle pain, etc) - I just assumed they were related, but obviously I am sensitive to MSG too even if it is GF. SUX!0 -
canadjineh wrote: »canadjineh wrote: »I think it isn't so much about protein as it is about fat re: the pork rinds.
BTW, does anyone know of a Canadian source of NON-MSG'd pork rinds? Or online? I haven't been able to find any and I can't eat them because I need to be gluten free.
MSG should be gluten free. You should be fine with it... as long as you have no problems with msg.
Apparently MSG made in the US is gluten free but MSG made in other countries may not be (celiac.com). I always end up with similar symptoms as with gluten (asthma, digestive issues, joint and muscle pain, etc) - I just assumed they were related, but obviously I am sensitive to MSG too even if it is GF. SUX!
I'm in Ontario around Oshawa and usually I can find "Baken-ets" which are made by Frito Lay. The only ingredients are pork rinds, lard, and salt.
I can usually find them in Freshco or No Frills.0 -
canadjineh wrote: »I think it isn't so much about protein as it is about fat re: the pork rinds.
BTW, does anyone know of a Canadian source of NON-MSG'd pork rinds? Or online? I haven't been able to find any and I can't eat them because I need to be gluten free.
I'm not sure if you can get them in Canada but I like Goya or Mac brands. The Goya ones are available at most large grocery stores in my area, in CT0
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