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Old 01-25-2008, 07:33 PM   #91
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Oh Yeah! Pork rinds are good for things like that!
When I got off induction last year, I was craving fried chicken, so I used pork rinds and made some.
It was awesome!!! It came out crispy on the outside and juicy on the inside!!
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Old 01-25-2008, 11:48 PM   #92
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I just can't bring myself to eat something's SKIN!
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Old 01-25-2008, 11:50 PM   #93
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Quote:
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I just can't bring myself to eat something's SKIN!
really?

i don't like pork rinds...but i chicken skin!
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Old 01-26-2008, 02:23 AM   #94
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All I have are the flavored kind...chilli and lime. Should I give em a try for the mozzarella sticks?
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Old 01-26-2008, 06:09 AM   #95
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I should have known better than to open this thread! Those look fantastic. Pork rinds are on my list now.
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Old 01-26-2008, 07:32 AM   #96
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I am so glad you guys are trying this! Reading the thread is making me hungry!
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Old 01-26-2008, 07:33 AM   #97
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Hey I betcha the chili lime ones would be great on shrimp or chicken tenders!
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Old 01-26-2008, 07:35 AM   #98
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Glad you enjoy pork rinds because here's a person who will NEVER like them.
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Old 01-26-2008, 07:38 AM   #99
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I've made pork rind and parmesean cheese coated chicken, topped it with mozzarella cheese and then a little pizza sauce (it's lower in carbs than pasta sauce) and wala, it's chicken parmesean!!! So yummy..now I wonder...why haven't I made that in a while?
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Old 01-26-2008, 08:03 AM   #100
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[COLOR="RoyalBlue"]Not to threadjack or anything, but...

Cleo, I saw on the chicken recipe that you're a BtVS fan...me, too--all 7 seasons! It's my guilty pleasure!

I now return you to your regularly scheduled thread...[/COLOR]
again...sorry not to jack the pork "breading" roll as well...but OMG!!! were you sick when BtVS went off the air??? I have a blog on my "myspace" "You know your a BtVS fan when..."
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Old 01-26-2008, 08:07 AM   #101
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Oh my goodness!!!! ::drool::

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Thank you for posting!!!!
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Old 01-26-2008, 08:10 AM   #102
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Are these induction friendly?? Let me guess, no right <runs to get book>
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Old 01-26-2008, 08:21 AM   #103
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Better ones

Have you tried the microwave pork rinds? I think netrition has them. Those are wonderful and nothing at all like the ones in the bag. Fresh and hot...

Thanks for the recipe....more cooking to do this weekend!

Ressy
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Old 01-26-2008, 08:22 AM   #104
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Quote:
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Glad you enjoy pork rinds because here's a person who will NEVER like them.
Sharon-- You mus have missed how so many of us who detest pork rinds gave these recipes a shot!

I'd rather throw up a rubber chicken in front of Johnny Depp at a World Premiere than eat pork rinds.

Pork rinds, in their bagged form smell like funky underpants after football practice. But when fried with chicken and cheese? You can't even tell they were ever pork rinds.
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Old 01-26-2008, 08:26 AM   #105
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Andrea-- these recipes are induction-friendly, but with a caveat: Any sauces used might not necessarily be acceptable for induction. As such, you want to tread there with caution.

I eat my cheese sticks plain (on 2002 DANDR, you're allowed only 4 ounces of cheese per day).

With the chicken wings, I use hot sauce, but I checked the ingredients list-- the Texas Pete's is pretty safe to me. The higher-carb barbacue sauces, on the other hand, are anathema.
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Old 01-26-2008, 08:26 AM   #106
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I was wondering if you can use Pork rinds on bone in meat like chicken thighs? Will they burn before you can cook your chicken thru?

Thanks
Christina
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Old 01-26-2008, 08:30 AM   #107
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mac-- I'd think they'd be ok. You could try a couple and see what you thought. The crumb crust doesn't brown instantaneously, and it takes about as long for the meat to cook as it does for the crust to brown.
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Old 01-26-2008, 08:36 AM   #108
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Quote:
Originally Posted by cleochatra View Post
Andrea-- these recipes are induction-friendly, but with a caveat: Any sauces used might not necessarily be acceptable for induction. As such, you want to tread there with caution.

I eat my cheese sticks plain (on 2002 DANDR, you're allowed only 4 ounces of cheese per day).

With the chicken wings, I use hot sauce, but I checked the ingredients list-- the Texas Pete's is pretty safe to me. The higher-carb barbacue sauces, on the other hand, are anathema.
Thanks! I like to use Franks Hot Sauce on my wings, mixed with some melted butter. yuuuum.
I am so glad I can eat a little of the mozz sticks on induction, and alot of wings! yay!
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Old 01-26-2008, 08:41 AM   #109
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Andrea; I used to make things with pork rinds and it was induction friendly; it never took me out of ketosis.
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Old 01-26-2008, 09:02 AM   #110
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I hate pork rinds. I love their crumbs. It's like the witch from Hansel and Gretel hating kids but grinding their bones for bread.
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Old 01-26-2008, 09:18 AM   #111
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I hate pork rinds. I love their crumbs. It's like the witch from Hansel and Gretel hating kids but grinding their bones for bread.
Whatcha can't see won't hurt ya (or make ya hurl)!
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Old 01-26-2008, 09:39 AM   #112
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CLEO, I made these last night and they were excellent!!! DH loved them too! I have a couple of questions, though. My skills in the kitchen are somewhat remedial!!

How much oil do you put in the pan? I put too much in I think and a lot of the crumbs fell off. But, if you don't put a lot of oil in the pan, how do you flip them without knocking off the crumbs? And what do you use to get them out of the pan? I think I cooked them a bit too long and they started to melt. So can you pretend you're talking to a 10 year old, please!!
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Old 01-26-2008, 09:55 AM   #113
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Glad you enjoy pork rinds because here's a person who will NEVER like them.

I think that was the point of this thread, to get people who don't like them to try them. Anyway, I think it all sounds good!
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Old 01-26-2008, 10:01 AM   #114
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Old 01-26-2008, 10:02 AM   #115
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Quote:
How much oil do you put in the pan? I put too much in I think and a lot of the crumbs fell off. But, if you don't put a lot of oil in the pan, how do you flip them without knocking off the crumbs? And what do you use to get them out of the pan? I think I cooked them a bit too long and they started to melt. So can you pretend you're talking to a 10 year old, please!!
I use about half of an inch of oil in a cast iron skillet over a heat of about 4 on the dial. I let the oil heat for about 10 minutes, which gives me plenty of time to crush the pork rinds, add the seasoning, ready the egg bath, deal with the cheese, and then prepare to cook.

I use a pair of tongs to turn the cheese (like bacon thongs, smaller and metal with the rubber handle). It is pretty non-invasive.

If the oil is hot enough and if you've really made a go at pressing the crumbs into the cheese while in the bag, you should be able to cook the crust before the cheese heats exponentially. Also, not having too much oil in the pan helps, because bathing the cheese in oil could knock off some of the toppings, and the oil would then overheat the cheese all at once before the crust has a chance to harden.
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Old 01-26-2008, 10:05 AM   #116
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My boyfriend just called and he's at the store and he asked if I needed anything as I was reading this and I was about to say I don't know I blurted out "AAAAAA!1 PORK RINDS" and he said ok. I'm on the phone now helping him find them. He said that doesn't sound like something people are supposed to eat. Have any of you seen Trader Joe's Cheddar Cheese Curds? I'm going to try this recipe with those too.
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Old 01-26-2008, 10:08 AM   #117
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LOL! Lisa! You made me laugh out loud. I had to show hubby what was so funny.

Lisa-- I guess it goes to show you just can't underestimate how something that kept a pig's innards from falling out could be so tasty on chicken.
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Old 01-26-2008, 10:13 AM   #118
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Quote:
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LOL! Lisa! You made me laugh out loud. I had to show hubby what was so funny.

Lisa-- I guess it goes to show you just can't underestimate how something that kept a pig's innards from falling out could be so tasty on chicken.
You know what's funny-I'm propped up in bed with a sinus infection and earaches and as my hubby puts it "hopped up on goofballs" for the pain. You shoulda seen me muttering quips out loud-couldn't stop myself, coulda kept going-must be the drugs!
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Old 01-26-2008, 10:18 AM   #119
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LOL! Lisa! You made me laugh out loud. I had to show hubby what was so funny.

Lisa-- I guess it goes to show you just can't underestimate how something that kept a pig's innards from falling out could be so tasty on chicken.
I know! (((PigsInnards))) Yes, I hugged them, what? What?

Sharon, don't hate, appreciate!
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Old 01-26-2008, 10:39 AM   #120
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Quote:
Originally Posted by CourtneyC View Post
I've made pork rind and parmesean cheese coated chicken, topped it with mozzarella cheese and then a little pizza sauce (it's lower in carbs than pasta sauce) and wala, it's chicken parmesean!!! So yummy..now I wonder...why haven't I made that in a while?
One of my favorites I serve it to everyone they have no idea it is pork rinds and Parmesan.
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