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  • pork skins?

    Fried pork skins / chicharrones. What do you think?

  • #2
    Good stuff.
    Doesn't have to be refrigerated so it's cool to take with you.
    The seasoned ones are full of chemicals but the plain ones are usually just pork and salt, which is cool.

    Love me some pork rinds.
    Durp.

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    • #3
      Just make sure you look at the ingredients. I've found that Filipino and Spanich chicharons are the purest.
      I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

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      • #4
        I eat them all the time, great sustitude for potatoes chips snacks. Just wondering how much is ok, dont want to over eat them

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        • #5
          Heard they fry them in vegetable oil...... Thoughts? I freaking love pork skins for a very occasional salty treat. I used to smother them in cheese when I did the dairy thing, then covered them in warm salsa. Yum!
          On a mission to help others master movement, build unbreakable strength, & eat MORE food (can't beat that.) Weekly fitness, health & nutrition articles at indulgentfitness.com.

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          • #6
            Originally posted by primal_jessjane View Post
            Heard they fry them in vegetable oil...... Thoughts? I freaking love pork skins for a very occasional salty treat. I used to smother them in cheese when I did the dairy thing, then covered them in warm salsa. Yum!
            I started eating them a while back and came to this realization also. Vegetable oil is by far the cheapest most conventional oil to deep fry in so theres about a 99% probability that is what they were fried in. I've tried to steer clear of them since. Same for vegetable chips unless I do them myself..

            edit: Just noticed your in North FL too. Small world.
            Last edited by BillyGoat4130; 08-24-2011, 05:19 PM.




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            • #7
              I used them as a substitute for breadcrumbs in a casserole that I made last night. They were crunchy and yummy!!! I never really thought about the oil they fry them in though... suck.
              My new blog! http://www.marksdailyapple.com/forum/thread37215.html Come see me!

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              • #8
                It seems that there is quite enough fat in pork skins to fry them in. If they were fried in vegetable oil, wouldn't the label have to disclose that?

                This is a real issue for me, since I often snack on them. The label just says pork skins and salt.
                Live your life and love your life. It's the only one you get.

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                • #9
                  Since they are a byproduct of the rendering process why would any additional oils be needed? If used they would have to be listed as they are w/ a lot of nut products. My only problem is that they aren't often stocked around here save for the bodegas.
                  Wheat is the new tobacco. Spread the word.

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                  • #10
                    if you get them fresh from mexican markets, they're generally only fried in their own fat, with salt. still a bit high in n6 fatty acid, relative to other fatty meats, so don't live on them alone. but they're great snacks!

                    be wary of the packaged ones... check ingredients!

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                    • #11
                      the ones i usu get are cracklins & the front of the package indicates that the skins are fried in their own fat. They're from chicago. I'm sure they're not humanely treated pigs whatsoever. And that makes me sad. However, they make a mighty fine treat in moderation. And i find that it's just impossible for me to OD on cracklins, they're just so filling. Def to be done in moderation.

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                      • #12
                        Had some with guacamole last night while DH and our guest had chips. They tried some of them with the guac and I think they were jealous.

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                        • #13
                          Awesome, so glad to hear this. Thank you all.

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