Cracklings.....Bubba's perfect food?
(9 posts) (5 voices)-
OnTheBayou
MemberI'm going to do a high fat day and figured cracklings were the way to go. Plugged in the data for my Hormel brand, and whoaa...... Ten ounces is the hypothetical 2000 cal/day diet with less than 5 grams of carbs and with 80 grams of protein. For me, that's just a tad under the .5 gram of protein per pound of LBM.
Is that close to perfect, or what? BTW, these are not the puffy chichirrones type of cracklings, but the little pieces of fat. They practically melt in your mouth....hmmmm, there's an ad jingle in there. :)
I am doing a macronutrient rotation for three days. Two days ago it was 52-45-2 protein-fat-carbs, reaching 220g of protein. Due to the thermal effect of digesting protein, net calories was less than 1500.....and I felt satiated all day. The next AM I hit a new low weight, which of course, was a lot of water loss due to the protein's diuretic effect. Indeed, I was very thirsty yesterday AM, although not during the high protein day itself.
Yesterday I tried low glycemic load, high carb, but got off to a bad fat start with some eggs and sausage. My ratios were 21-37-41, about 2650 net after TEF calories. I was hungry all day and this AM saw a pound of weight back on. Water weight, and I'm guessing that old devil fiber and the water it is holding.
Today will be cracklings unless I can't stand the monotony. Can't wait to get back to the Lotsa Meat diet tomorrow.
Posted 4 months ago # -
CaveGirl
MemberFor me, there is a different between pork rinds (just the fired skin puffed up like you get in a bag) and chicharrones (typically found in hispanic food joints) that are a thick chunk of skin with a layer of fat attached and a small bit of meat attached to the fat.
I like to make my own whenever I buy a large hunk of pork belly. Dice, season, and let it fry in its own fat. Mmmm...Posted 4 months ago # -
OnTheBayou
MemberAs said, my cracklings are Hormel brand, they come in a 1 pound bag for $3. Whether they are to be found outside the south, I don't know. I'm not even sure they are in most stores here. I get them at the local Winn-Dixie which is definitely still Old South in a lot of its offerings.
The "what is it fried in" chichirrones question has been dealt with here. Logically, they are fried in the pork fat that is there when they slaughter the pigs. You know, like people have done for thousands of years. Why would they go buy oil when it's there for the using? And legally they would have to mention it on the label, not saying every outfit is ethical.
Yes, the big chichirrones from Mexican markets are authentic, but the other styles are just as useful. I see brands stating both chichironnes and cracklings on the label.
However, the difference is that the Hormel Cracklings are far lower in protein (or higher in fat, conversely) per unit weight than the belly fat/skin based ones.
Posted 4 months ago # -
MariaNYC
MemberActually, if you look for recipes for chicharrones, many of them call for frying in oil, after trimming the fat. So relax, OTB, it was not such an illogical concern.
In fact, there are many versions of chicharrones, depending on what region of the world they come from:
Posted 4 months ago #
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