http://www.marksdailyapple.com/forum/topic/pork-rinds Just another bbPress community en-US Tue, 16 Mar 2010 00:51:31 +0000 http://bbpress.org/?v=1.0.1 q http://www.marksdailyapple.com/forum/search.php http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21701 Thu, 03 Sep 2009 23:05:50 +0000 umuhk 21701@http://www.marksdailyapple.com/forum/ <p>Reposting from another thread:</p> <p>I found a web supplier of microwave pork rinds, which are simply small squares of salted pig skin with no oils added. When microwaved, the fat in the skin heats up and they &quot;fry from within&quot;, puffing up and crisping just like the deep-fried version.</p> <p>Fresh(ish) pork rinds are very tasty.</p> <p><a href="http://www.microwaveporkrindsonline.com/" rel="nofollow">http://www.microwaveporkrindsonline.com/</a> </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21700 Thu, 03 Sep 2009 23:05:36 +0000 OnTheBayou 21700@http://www.marksdailyapple.com/forum/ <p>Acme, think old time farm rendering. They don&#39;t use &quot;lard&quot;, they use the fat that was hanging on the piggy&#39;s insides an hour before. Same way they make carnitas. </p> <p>It&#39;s not that there&#39;s a standard held to or not, it&#39;s why would they do it any differently? It&#39;s there, it&#39;s cheap (the fat), why do vegetable oil? </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21658 Thu, 03 Sep 2009 21:27:22 +0000 Acmebike 21658@http://www.marksdailyapple.com/forum/ <p>Still paranoid on this end. &quot;Lard&quot; as defined by industry certainly has been hydrogenated, stabilized with solvents, etc. Dunno, how high a standard do you suppose a cheap product like Pork Rinds are held to? I hate to be so negative, but certainly would imagine there to be inflammatory oils (even if just pig fat, but HIGH temps) in that innocent bag of rinds.....</p> <p>I suppose I should make my own, I can get pork local that is raised grain-free, and hormone/antibiotic free. Hmmmm. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21647 Thu, 03 Sep 2009 21:15:20 +0000 maurile 21647@http://www.marksdailyapple.com/forum/ <p>Cool. I always assumed they were fried in soybean oil or canola oil. If they&#39;re fried in lard, I will start eating them. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21636 Thu, 03 Sep 2009 20:43:33 +0000 Sir Grandma 21636@http://www.marksdailyapple.com/forum/ <p><a href="http://www.youtube.com/watch?v=ERTmzdWr3yo&amp;feature=related" rel="nofollow">http://www.youtube.com/watch?v=ERTmzdWr3yo&amp;feature=related</a> </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21635 Thu, 03 Sep 2009 20:37:37 +0000 Sir Grandma 21635@http://www.marksdailyapple.com/forum/ <p>I have make cracklings before -- a by product of lard production. So tasty, I have never tried to make pork rinds though. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21581 Thu, 03 Sep 2009 18:26:12 +0000 PMAC 21581@http://www.marksdailyapple.com/forum/ <p>Buy them from a mexican or hispanic market. They are cooked in lard. The smaller ones are the best, more dense than the giant ones. Also there are Columbian style that have meat in them sort of like large pieces of deep fried bacon. My local Mexican market love to see one of their few Caucasian shoppers once a week. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21579 Thu, 03 Sep 2009 18:23:59 +0000 OnTheBayou 21579@http://www.marksdailyapple.com/forum/ <p>You probably are, acmebike. We discussed this one in the last month and the consensus is that unless so stated on the label, they are mostly likely made as they always have been.....skin fried in the pig fat. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21567 Thu, 03 Sep 2009 17:58:03 +0000 Acmebike 21567@http://www.marksdailyapple.com/forum/ <p>I suspect that they may be fried in veggie/seed oils, anyone confirm or deny? But I just don&#39;t trust that they don&#39;t get trans fats, soy bean oil, cotton seed oil, SOME sorta inflammatory oil in the frying...... am I off base here? </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21562 Thu, 03 Sep 2009 17:51:40 +0000 Diana Renata 21562@http://www.marksdailyapple.com/forum/ <p>I&#39;ve tried making my own, but it never comes out right. Sometimes I get lucky and find them at Kmart or the dollar store. My only requirement is that the ingredients must not include anything other than pork skin and salt. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21547 Thu, 03 Sep 2009 17:21:20 +0000 OnTheBayou 21547@http://www.marksdailyapple.com/forum/ <p>Get the giant chichirrones from any Mexican market or grocery that caters to them. Slather with Topa Tio or Valentina hot sauces. Yum. </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21534 Thu, 03 Sep 2009 16:35:36 +0000 DiabetesCanKissMyButt 21534@http://www.marksdailyapple.com/forum/ <p>meat loaf filler- that&#39;s genius! </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21531 Thu, 03 Sep 2009 16:18:26 +0000 frogfarm 21531@http://www.marksdailyapple.com/forum/ <p>I&#39;ve tried making them with no luck yet -- maybe I&#39;m just impatient. I buy whatever brand I can find that doesn&#39;t have anything more than pork and salt, preferably no salt. And my favorite use for them is meat loaf filler! </p> http://www.marksdailyapple.com/forum/topic/pork-rinds#post-21526 Thu, 03 Sep 2009 16:09:32 +0000 DiabetesCanKissMyButt 21526@http://www.marksdailyapple.com/forum/ <p>Do you make your own pork rinds or do you buy them? If you buy them, what brand do you use? I have never had pork rinds and am just curious. </p>