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Old 06-29-2004, 11:41 AM   #1
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pork rind cracker thought...

LindaSue and all of you experamental chef's...

Have you ever thought of substituting ground pork rinds for the almond flour in the Almond thins. Do you think it would work?

I am going to try it this after noon, but I thought you might have some helpful suggestions.

I am on induction and I can't have the nuts. so I was thinking, when I make Sherrie's Pecan Waffles with the pork rinds they come out like bread or a waffle consistancy. Maybe the eggs will work with the rinds like it does with the almonds.

I may just be hoping to for nothing.

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Old 06-29-2004, 11:47 AM   #2
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Sorry, Antmaymay, but I won't get within 10 feet of a pork rind. They make me gag! I don't think you'd get the same texture with pork rinds. There would probably be no substance to them, just greasy.
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Old 06-29-2004, 12:05 PM   #3
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Thanks, you know I never noticed that you don't use pork rinds. Maybe thats why your recipes are so real!!!

Although I have found some pork rind recipes to be great. I won't eat one in its actuall state. But in Sherries Pecan Waffles they are terrific.

Thanks anyway...
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Old 06-29-2004, 04:23 PM   #4
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I have eaten them in the mock french toast, but I think that's about the only recipe I can tolerate them in.
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Old 06-30-2004, 03:30 AM   #5
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I love using pork rinds for breading - I even use them in a recipe for stuffing. I also like to eat them to dip - however, if I ever have to eat another "Porky" brand, I think I may have to be . I get a no-name brand that is wonderfully bland.

That said, I'm not sure how the pork rinds would be in a cracker type thing - I'm not sure how they would set up, but it would definitely be worth experimenting with. Maybe. I say maybe, because pork rinds are pretty much cracker-like already!! LOL

Please let us know how your experiment turned out. There could definitely be some value in a more uniform type cracker, that would potentially have a wheat-ey kind of mouth feel. Every idea is worth trying, Antmaymay!

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Old 06-30-2004, 10:29 AM   #6
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well, I tried it, not really impressive.

They are not crunchy yet, i just took them out of the oven, I am hoping they will crisp as they cool.

They are very porky tasting. I think if you made a sweet version they may not be so bad. I made them just like the almond thins for a atart.

We'll see how they cool down.
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Old 06-30-2004, 12:17 PM   #7
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Thanks for feedback.....i was curious!!!
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