They are so indoctrinated. ;)
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dasher602014 wrote: »We use them as breadcrumbs for coating stuff before baking. But pork rinds and sour cream dip? Sounds yummy.
low carb breading sounds like a good use as well.1 -
I actually convinced my local carnitas (pork) taco place to make a carnitas nacho plate
Its homemade chicharrones loaded with carnitas (pulled pork), guacamole, pico de gallo and crema (sour cream). Its delicious! He liked it so much he said he will put it on his menu
That sounds epic...you gave me some ideas for dinner tonight. Thanks!1 -
midwesterner85 wrote: »Hmm... pork rinds sound good, but everything sounds good. Has anyone tried them with either cheese (like nacho cheese) or sour cream?
Oh yes .I use sourcream with onion as a dip, or an asiago artichoke dip. Porkrinds plain are just not fun.2 -
Isn't the protein in pork rinds unusable though? Could have sworn I read that they actually weren't a source of protein.. I'll be back, doing research n stuff.0
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Did some research.. Seems the protein isn't a complete chain, which is why they put a disclaimer on the bag. Some sites say that due to the incomplete nature of the chain it gets converted to carbs, but other sites don't include that bit, so no real way to verify it.0
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Did some research.. Seems the protein isn't a complete chain, which is why they put a disclaimer on the bag. Some sites say that due to the incomplete nature of the chain it gets converted to carbs, but other sites don't include that bit, so no real way to verify it.
Whoa. I've never heard that and don't totally understand it.0 -
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.0 -
Isn't the protein in pork rinds unusable though? Could have sworn I read that they actually weren't a source of protein.. I'll be back, doing research n stuff.
It's fully usable protein, but it's not a complete protein source. There are one or two essential amino acids missing (I forget which ones).
Alas, one cannot live on pork rinds alone. Just as vegans cannot live on beans alone and must compliment them with rice.2 -
Kind of along the lines of indoctrination, my 15yo son is now eating low carb - not keto but certainly much lower than he had previously, definitely under 150g a day I'd say. He grills me about the carbs in EVERYTHING now! And he has taken to finding recipes for things he wants to try online, like barbecue sauces and mock-and-cheese - and HE FORMATS THEM THE WAY I PREFER before he prints them out. It seems silly but it just touched my heart when I realized that he's taking the time to make my OCD-esque* brain not explode (*I say "OCD-esque" because I haven't ever been diagnosed but have been told by professionals that I certainly lean that way although probably not heavily enough to qualify for a formal diagnosis)6
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This is an interesting thread.
I have been eating natural foods for a while, by natural I mean plants and actual cuts of meat, not processed stuff.
It is naturally low carb. By skipping mushy beans it is easy to be low carb. Meat has lots of protein and some fat so it all works out. It is easier to keep the calories down to a reasonable level with all of the fiber from veggies.
It has been nice to see my daughter work out doing boot camp with some friends and switch to a similar natural foods diet.
Getting rid of junk processed food like cake and doughnuts and ground up floor sweepings in sausage casings, she also feels healthier and had lost some weight.
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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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