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looking for pork rinds? try looking at Aldi

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  • #16
    I just bought a bag early this week from a local Family Dollar store. Just pork skin and salt, according to label. I got mine plain. I don't have the bag so I can't give you the brand, but this is a good excuse to go and get more if you all really want that information...
    I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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    • #17
      I just bought some, too. Old Dutch brand plain with just pork rinds and salt. They are way too salty but were delicious dipped in guacamole! Next time I'm at a mexican grocery I'm going to see what I can find.

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      • #18
        Originally posted by DashFire View Post
        Also, I'm told they can be crushed up and used as breading for fish, chicken, etc. But haven't tried it yet.
        I used to make coconut chicken breasts with pork rinds. I really need to start making them again because they were really good!

        Take a couple of boneless, skinless chicken breasts and dip them in a beaten egg. Roll them in a 50/50 mix of crushed pork rinds (pretty much to a powder) and shredded unsweetened coconut. Put them in the oven preheated to 350F and bake until done.

        They really don't taste like pork, and even my incredibly picky super-SAD ex liked them.
        Durp.

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        • #19
          Originally posted by mikebike View Post
          You shouldn't normally see them cooked in any thing because they're cooked in their fat.
          I agree. They are a by-product from the rendering of lard from the skin. So they will only be cooked in lard.

          I made my own chicken cracklings a few weeks ago by rendering my own schmaltz. So delicious!

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          • #20
            [QUOTE=RitaRose;876780]I used to make coconut chicken breasts with pork rinds. I really need to start making them again because they were really good!

            Take a couple of boneless, skinless chicken breasts and dip them in a beaten egg. Roll them in a 50/50 mix of crushed pork rinds (pretty much to a powder) and shredded unsweetened coconut. Put them in the oven preheated to 350F and bake until done.QUOTE]

            Oh. My. Gawd. My I'm-doing-Primal-just-because-you-are-and-you-are-the-cook husband will NEVER go back to SAD if I cook stuff like this!! This is like being on the fairway at the county fair and being TOLD to eat the the deep-fried Twinkies! (insert hysterical, mentally unstable cackle here)
            I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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            • #21
              RitaRose, I don't know what just happened to that quote box thingy on my previous post... At least the QUOTE markers are still there... I don't want to be stealing anybody's lines!!!
              I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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              • #22
                Has anyone used pork rinds to coat fish for deep-frying? Does an egg and pork rind coating stay on in the oil or do you have to bake it?

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                • #23
                  I love pork rinds. They are a nice Primal snack, especially if you're at a convenient store or gas station. Outside of nuts and pork rinds, there isn't much else unless you go for fruit, hard boiled eggs, veggies, etc...

                  My concern with these are usually their nuts are roasted in canola or soybean oil and the same goes for pork rinds. If I could find a brand that is fried in the natural fat (like the ones referenced in this thread), I'll definitely buy some.

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                  • #24
                    I like 'em, except that little bits of them get stuck in my throat and really hurt on the way down. It's good to chew them very thoroughly and drink water along with them!

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                    • #25
                      I do my own,
                      I buy pork in bulk, hence have a lot of skin, they are best if you leave about 1/4" (6mm) fat on, cut them into small rectangles (2"x3"), then boil them up when I am doing the pork bone stock, usually for a couple of hours, they help make the stock richer, then pull them out when they are nicely cooked and swollen, add just a little more salt on them, they get a little bit sticky to the touch.
                      I then put them into an electric grill press on low heat and let them fry, with a bit of pressure occassionally until the lard stops draining, they get that nice golden brown colour (if heat is too high they will burn & go black), when ready pull them off and allow to cool, then just break up to cracker size. By boiling first then baking they have a cracker like consistancy, but aren't so hard they break your teeth.
                      Great as snack, with dips etc. or even as trail snacks when hiking.

                      I do big batches when doing stocks, so you spend a good day on it, but I end up with a good supply of lard, stock, pork rinds (scratchings) and always make a big pot of ready to eat stew at the same time of which more than half is usually frozen.
                      "There are no short cuts to enlightenment, the journey is the destination, you have to walk this path alone"

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                      • #26
                        It is my understanding that everything at Aldi's is right off the boat from China?
                        I Kettlebell therefore I am.

                        My Journal
                        My Journal

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                        • #27
                          The Pork Rinds at Aldi's are made in the US.
                          My Primal Journal - Food, pics, the occasional rant, so...the usual.

                          I love cooking. It's sexy science that you stuff in your face. - carlh

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                          • #28
                            Aldi is a German discount supermarket and has stores all over Europe.

                            In the UK it is getting quite hard to find pork scratchings (pork rinds) without a whole load of added rubbish like hydrolysed vegetable protein

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                            • #29
                              Wegmans has them in the Latin American sections. I just bought three small bags yesterday, which will probably last me the year because I don't really like them.
                              carl's cave

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