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I tried Pork Rinds for the first time...


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RadiantPup27709 #21 Posted 11 October 2018 - 10:15 AM

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View PostSGT Rock 1963, on 10 October 2018 - 08:30 PM, said:

Theres actually 2 common types. But many different flavors. One is big, light and fluffy, Kind of like a Cheese puff or Cornie. (To me these aren't Pork rinds) The more traditional is a smaller and hard rind. Abit larger than a piece of fried, Jowl bacon, But very dense and hard, Somewhat greasy. Its the best variety. Pour 5 or 6 drops of tabasco, In the bag and shake it up, Grab your favorite drink and your set, For whatever your doing. 

 

These were the light and puffy ones. Like a puffed corn snack. I'll try others, but I can already tell that the homemade kind would be best.


RadiantPup27709 #22 Posted 11 October 2018 - 10:19 AM

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View Postdeadman1921, on 10 October 2018 - 11:39 AM, said:

Love them. Grew up eating them a lot in Mississippi. Boiled peanuts too.

Very popular in Texas and Louisiana too. Especially among Latinos i know personally. They usually always have a bag or two at work. 
Yum yum

 

Boiled peanuts sounds good. Are they raw peanuts, or baked before you boil them?


RaiBOT01 #23 Posted 11 October 2018 - 01:47 PM

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View PostElCrazyMexDeuce, on 10 October 2018 - 10:15 PM, said:

 

Damn skippy and the home made kind are the best! oh lawdy yes! :great:


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Ar var alda #24 Posted 12 October 2018 - 12:41 PM

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Hmm I'll stick to bacon I think. Had something similar in bc a decade ago but can't remember what it was exactly. Was from my uncles old pig he had.

mockney_piers #25 Posted 12 October 2018 - 02:36 PM

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The puffy ones are nice. very popular in Spain.

In Blighty we prefer the good old Scratching. The gnarlier, fattier and hairier the better :)

Big Girl's Blouse snack...

 

Man snack :)


Edited by mockney_piers, 12 October 2018 - 02:41 PM.


Greywoolfe64 #26 Posted 12 October 2018 - 03:19 PM

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In the UK we have Pork Scratchings, which is just the fatty parts of pig skin deep fried- it tastes of pork fat, just avoid the hairy bits! In Russia, so my other half tells me, they are known as Shkvarky, which sounds like a Klingon dish!

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XEboi #27 Posted 12 October 2018 - 11:03 PM

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Mmmmmm pork scratchings my butcher makes fantastic ones there so soft unlike the ones you can buy out the supermarket which you need teeth like jaws to eat

RadiantPup27709 #28 Posted 13 October 2018 - 01:30 PM

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View Postmockney_piers, on 12 October 2018 - 10:36 AM, said:

Man snack :)

 

Jesus Christ! :mellow:

Getting hair in my mouth makes me gag anyways, so that thing wouldn't reach my lips!

Looks like it was dropped on the floor a few times.

The hair on it, lol! :D 



RadiantPup27709 #29 Posted 13 October 2018 - 01:31 PM

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Quoted myself like an idoit...:facepalm:



RadiantPup27709 #30 Posted 13 October 2018 - 01:38 PM

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View PostAr var alda, on 12 October 2018 - 08:41 AM, said:

Hmm I'll stick to bacon I think. Had something similar in bc a decade ago but can't remember what it was exactly. Was from my uncles old pig he had.

 

Same here, I think.

I'll buy a pack of green bacon every now and then. Now you got me thinking about breakfeast... Fried hashbrowns with balogne and scrambled eggs mixed in.


ElCrazyMexDeuce #31 Posted 18 October 2018 - 05:16 AM

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View PostRadiantPup27709, on 13 October 2018 - 08:38 AM, said:

 

Same here, I think.

I'll buy a pack of green bacon every now and then. Now you got me thinking about breakfeast... Fried hashbrowns with balogne and scrambled eggs mixed in.

 

every once in a while, you should try chorizo mejicano....or just plain chorizo as how they package it lol.

 

What you do is peel the chorizo out of the skin, dice up some green peppers, onions (whatever veggie gets your goat).

 

If you peel one chorizo, you crack and scramble one egg in a bowl. My rule is that for every chorizo I cook, I scramble an egg for it.

 

You will also want either home made or store bought flour tortillas.

 

Next, you put the chorizo you "skinned" in a hot pan, use a spatula to help you keep breaking it up as it cooks. You also throw in the chopped bell peppers, onions (whatever veggie was your choice in the mix).

 

When the chorizo is halfway cooked, pour the scrambled egg(s) in the mix and continue to mix up the chorizo, veggies and eggs until it is completely cooked.

 

heat up the tortillas on the hot skillet.

 

Then you just put your mixture of cooked chorizo/veggies/eggs into the hot tortilla...add cheese, hot sause (if you want), roll it aaaannnnddd.....

 

VOOOIIIIAAALLAAA!!!!!!

 

 

 

You have breakfast burritos!!!

 

And my god are they good!!!! Oh Lawdy yes!!!  lol


Edited by ElCrazyMexDeuce, 18 October 2018 - 05:17 AM.





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