Pork Rinds

[Gibby]

Does anyone know if we can gave pork rinds on the Induction Phase? I've looked in both of my Atkins books and can't find an answer.

Thank you.

[dbglasgow]

I ate them because I thought they were allowed but no sure if I actually read that.

[Tryingtogetthinagain]

Pork rinds are nothing but fried skin....

[Nitebreez]

I think it's the salt (sodium content) in the pork rinds that bother me. Otherwise,...I'm probably addicted to them! Well,...they are the only "junk-food" type of snack that I allow myself. It's for that time when you just MUST have something crunchy and salty.
Sure does help.

[Tana1]

I like the pork rinds also, only can have a few due to the salt. I use them to scoop up tuna/mayo/chopped onion mixture.

[Gibby]

I had that yesterday for a snack. It was yummy!

[Sunny7]

I like them with a little cream cheese smeared on them for a snack, i'm not on induction though. love cream cheese, can eat it off the spoon, so have to be careful

[dasiey]

I also eat them and in the 72 book they are mentioned in the salad garnishes part. page 139

[Mickie33]

You can have the plain ones just watch the flavored ones. They have BBQ flavor, and salsa flavor both of which have sugar. I crush them up and coat zuccihnni with egg and pork rhines and fry them in oil and they are soooooo yummy!!

[dasiey]

Shoot I did not know the bbq ones had sugar it says zero carbs. I don't like the plain ones.

[slimforever06]

My favorite are the Baken-ets which are still made and which he mentions by brand in the '72 book. They're not real salty and pretty bland but go well with dipping things.

[jamistar77]

I dont because they are not listed on the finite acceptable foods list. after induction i might. but for now, for my own sake, I'm just keeping it simple

[babyblues_28748]

The plain pork rinds are ok for induction

[pugluv9802]

I love pork rinds, takes away the craving for chips & fritos (my downfall).

The other night, I put a few in the food processor to make "bread crumbs" for salmon cakes, my dh could not tell the difference.

[Erica L. Butler]

I had pork rinds yesterday with my Crab Salad. It was just wonderful! The thing about pork rinds, you can actually do a LOT with them. I use them as breading, breadcrumbs in meatloaf, etc, etc, .. Here's some stuff I found-- and I have tried most of them. The bun recipe on the bottom is actually my tweak. These are some very yummy recipes:

Piggy Puff Pancakes

Pork rinds- (smash/crush until almost powdery) ½ BAG, ABOUT 1 CUP
2 eggs
1/4 cup heavy whipping cream
1 capful of vanilla extract (pure is best)
2-3 packets Splenda, Sweet-N-Low etc, or a DROP of Liquid splenda (depending on your sweet tooth)
cinnamon for sprinkling
Butter for cooking

Whip together-eggs, cream, sweetener, vanilla (like you would for french toast)

Stir in pork rinds and let them absorb the egg mixture.

Heat butter in skillet over meadium heat. Drop large spoonfuls of mixture in butter, when it turns slighty brown and is "set" flip over and brown the other side.

Serve with syrup, jam, or sprinkle with cinnamon.

Basically this is French Toast made with Pork rinds instead of bread.. tastes much like french toast with bacon.

**

Stormy's Waffles That Make You Weep With Joy

Don't be turned off by the pork rinds. You CANNOT tell that's what's in them.

Stormy's Waffles That Make You Weep With Joy! 1-serving (2 servings)
I started with the recipe for the French "toast" and changed it ever so slightly.

2 large eggs (4)
1 Tbls. heavy cream (2)
1 Tbls. water (2)
.5 Tsp. vanilla extract (1)
1 Pkt. Splenda (2)
1/8 Tsp. ground cinnamon (1/4)
1 Tbls. melted butter (2)
1 to 1-1/2 ounces of crushed pork rinds (2 or 3)

I used my food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.

Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not too thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in the melted butter.

I have a "Belgian Waffle" baker and it makes two waffles at a time -- each about 4X4 inches. I brushed the top and bottom of the waffle baker with melted butter, then I spooned about 1/4 to 1/3 of a cup of batter on each side of the bottom half of the baker and used a spoon to spread the batter out a little. Then I closed the top of the waffle baker. It took about 5 or 6 minutes to bake the two waffles. With the recipe doubled, I had enough batter to make a total of four waffles, each about 4X4 inches.

If you have a "big" waffle iron, you will probably make just two with the doubled amount of batter. These waffles firmed up and browned just like "real" waffles.

I served them with sugar free maple syrup and more butter (of course!)

With a couple of strips of bacon, this is an awesome breakfast -- at about 2-1/2 carbs per waffle - including the syrup! Without the syrup (mine has about 4 carbs per 1/4 cup), the carb count would be about 1-1/2 carbs per waffle.

If any of you live in the south and have ever eaten at the Waffle House restaurant, they have a specialty pecan waffle. I think this recipe would be absolutely incredible with 1/2 cup of chopped pecans added to the batter. And the pecans would only add about 1-1/2 effective carbs to each waffle. Still quite a carb bargain!

**
CINNAMON SPICE PORK RIND CAKE
, aka "possibly the most treyfe cake
recipe on the planet, no ****"

This came from alt.fan.cecil-adams (name deleted to protect the guilty),
and is apparently quite popular with those who are following a strict
low-carb diet. Now, why in God's name something made w/fried pork
rinds and soured whipping cream would supposedly be better for you
than plain old flour/sugar/butter is beyond me, but there you have it...

Anyway, here's the pork rind cake, recipe stolen off the internet
(please don't sue me). And the listing of 1/2 (one half) cup cinnamon
has been verified as correct. (Somewhere I have the idea that this
might be a Suzanne Somers recipe...?)

Here goes:

CINNAMON SPICE PORK RIND CAKE
Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind
flour.

Using a blender or food processor, grind pork rinds into a fine flour
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.

To sour the cream, add 2 tablespoons vinegar to the heavy whipping
cream. To scald cream, bring to a slow boil and remove from heat
immediately.

Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended.
Add egg yolks and beat until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.

Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

I just tried my first piece of this cake and can tell you guys it
tastes like carrot cake. I used the creamcheese frosting
.8oz.creamcheese,1/4 cup butter, 1tbsp vanilla, and splenda, I probably
used 1/2 cup of splenda or so...don't really know for sure......I can't
believe this cake is made from pork rinds, you have got to try this.

And then: the carb count for the recipe itself is 111.671 carbs with
30.003 grams of fiber, for a net carb count of 81.668.

And then: Around 4.5 grams per serving, supposing 9 squares each from
two 8x8 pans.



--
Regards, Podkayne Fries

**
RAVEN'S MUSHROOM/ASIAGO BURGER WITH"BUN".

Fixin's:

I sauteed 1/2 inch of onion (thin rings) with about a 1/4 cup sliced mushroom in butter, with granulated garlic. Then I set it aside.

Then, I took about three or four handfuls of pork rinds and crushed them in my hands (till I had a little more than half a cup) and added 1 egg, and two small handfuls of Mexi-melt cheese, and mixed them well. (It's a dry mix, don't be put off by this.

I added a little granulated garlic and basil to the mix for seasoning.

I poured about a tablespoon and a half of peanut oil into a crepe pan, and made two patties out of the mixture. (It tends to be prone to falling apart-- however, I'm stubborn-- I got two hand sized buns out of this, with a small "bonus bun" leftover. That one became a snack.

Then I fried them (on low medium heat) till they were golden brown on one side-- flipped them, and cooked them till they were golden brown on the other side.

Then I took some organic ground beef-- seasoned it with Trader Ho's beef grill seasoning, and made it into a patty to fit the "buns" I'd just made. I cooked it till just a little over medium rare.

I put the Onion/Mushroom mixture on top of the burger and covered that with two thin slices of Asiago cheese. I covered the whole thing with a lid that fit the pan, cooked for about 4 minutes or so-- until the cheese was well melted. I let it cool for about 2 minutes.

Then I placed the burger on one slice of the "bun" and slathered mustard over the other one, and topped the burger.

The completed burger held up all day-- I tend to eat one quarter of a burger at a time, with about 2 hours between each mini-meal. The bun did not get too soggy.

Oh. My. Heavens!!!YUMMMY.

[vanilla_latte]

I've had the pancakes made with pork rinds (I think it's one of the 2 recipes listed above) and they are delicious!

I've also melted some butter, mixed in a little Splenda and cinnamon then poured it over some pork rinds. Yummy!

(I'm not doing Atkins 72, but I've thought about doing it. My mom did it when it was new in the 70's, lost her weight (she needed to lose only about 20-25 lbs.) and although she doesn't eat low carb now, she never has gained the weight back. Maybe I should consider doing it if it worked for her!)

[lighterbeing]

I love them, eat them a lot. I just need some crunchy occasionally. Everything from salsa to tuna on them. I mostly use the Baken ets brand, the plain ones are not too salty and no MSG. All the flavored ones have MSG, some of the plain ones also. I found some at Walgreens Drugs with no MSG, and some of the local ones don't have it.

[skoolmarm729]

I eat pork rinds during induction and do just fine with them. They're great sprinkled with louisiana hot sauce and dipped into a little sour cream. Definitely satisfies my salty tooth.

[sirius2469]

Thanks, Erica for all the great ideas. My problem is I eat the hot and spicy variety out of the bag,and have a real problem with portion control. Same as with nuts. Probabally because of the sodium.

[Erica L. Butler]

Originally Posted by sirius2469

Thanks, Erica for all the great ideas. My problem is I eat the hot and spicy variety out of the bag,and have a real problem with portion control. Same as with nuts. Probabally because of the sodium.

Well-- they only have 90 calories per serving and 0 carbs. Not too bad, in my book.

[lindsaylou]

Originally Posted by Sunny7

I like them with a little cream cheese smeared on them for a snack, i'm not on induction though. love cream cheese, can eat it off the spoon, so have to be careful

lol, me too!