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Old 01-26-2008, 10:41 AM   #121
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That is one of my favorite ways to use pork rinds, Rory. So good.
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Old 01-26-2008, 10:52 AM   #122
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I made the mozzarella sticks last night, and they were great. I diluted some canned tomato paste with Italian herbs already mixed in, as the dipping sauce.

I can vouch that one of the keys in making successful mozzarella sticks is in not putting too much oil in the pan. I have tried making mozzarella sticks a handful of times in the last 4 years and was not successful. In fact the first time I tried making mozzarella sticks, I used pork rinds as the breading and placed it the freezer a couple of hours before cooking the sticks. But each time I used a deep fryer, and the cheese would ooze out before the breading was done. But this time I used a pan and filled it just enough where the oil cover just half of the mozzarella sticks. After a few seconds of placing the sticks in the hot oil I turned them over. None of them had the cheese oozing out or much of the breading coming off. I placed the heat on the stove closer to high. Also, I never used held the cheese whenever I was coating them. I simply rolled them in a bowl with the breading.
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Old 01-26-2008, 11:22 AM   #123
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Smashing the Pork Rinds

I see that you put the pork rinds in a plastic bag and smash them with a rolling pin. Is this better than using a food processor? Does the processor chop them too fine and bring the oils out too much? I am really good in the kitchen so I NEED HELP!!

Also can you crush the pork rinds ahead of time and store them in the freezer or fridge? If so, how long do they last????

Thank you for the HELP so desperatly needed...

Karin
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Old 01-26-2008, 11:25 AM   #124
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I am really good in the kitchen so I NEED HELP!!
I meant really NOT good in the kitchen
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Old 01-26-2008, 12:58 PM   #125
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Did you see LindaSue's recipe for the cinnamon, sugar and butter pork rinds. She pours melted butter on the PR and then combines the cinnamon and sugar together, then sprinkles it over the PR and lets the melted butter soak it up.
She said they were good and that you can't even smell the pork smell.
I may have to give that a try!
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Old 01-26-2008, 01:09 PM   #126
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Okay I tried making chicken strips with the pork rind breading. It turned out great. I've chronicled the experience photographically and with video. I'll post it soon. This whole pork rind thing got me googling "pork rind flour" and I came across this recipe for pork rind cake with cinnamon spice. This may sound gross but does anyone remember Taco Bell cinnamon twists? They had a texture of pork rinds and knowing Taco Bell it could have been. Triland Foods - Recipes
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Old 01-26-2008, 01:41 PM   #127
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Old 01-26-2008, 02:05 PM   #128
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Old 01-26-2008, 02:10 PM   #129
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Old 01-26-2008, 02:42 PM   #130
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Can we make them with just regular Mozz?
Hey Rory...since you are in FLA...you should try some of the "frying" cheese. Any grocery store that has a hispanic section should have it...it is a white roun of cheese. I tried it last night and it was awesome!!!! It is a harder type cheese so I think that helps it not to melt all over the pan.
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Old 01-26-2008, 04:09 PM   #131
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I made the chicken tonight - cant call them Buffalo chicken cause we are in Syracuse... They were great. DH (who is picky) liked them. I made roasted green beans and garlic mashed rutabaga to go with them. Good dinner! Thanks Cleo!
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Old 01-26-2008, 06:30 PM   #132
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I see that you put the pork rinds in a plastic bag and smash them with a rolling pin. Is this better than using a food processor? Does the processor chop them too fine and bring the oils out too much? I am really good in the kitchen so I NEED HELP!!

Also can you crush the pork rinds ahead of time and store them in the freezer or fridge? If so, how long do they last????

Thank you for the HELP so desperatly needed...

Karin
The food processor is GREAT when you want to make a lot of pork rind breading. I hate to clean my food processor, so I only used it when I was crushing up several bags of pork rinds at once. I've actually been known to place my bag of pork rinds inside another bag and then backover it with my car. Yeah, it's pretty lazy, but it works!

I used to store mine in Ziplock freezer bags, but I didn't refrigerate or freeze them.
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Old 01-26-2008, 06:33 PM   #133
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Quote:
Originally Posted by Big Red View Post
I see that you put the pork rinds in a plastic bag and smash them with a rolling pin. Is this better than using a food processor? Does the processor chop them too fine and bring the oils out too much? I am really good in the kitchen so I NEED HELP!!

Also can you crush the pork rinds ahead of time and store them in the freezer or fridge? If so, how long do they last????

Thank you for the HELP so desperatly needed...

Karin
For the record, I STILL DON'T LIKE PORK RINDS!!!

But I do have them in my pantry! To answer your question: I use a COFFEE GRINDER that I picked up at a Garage Sale. I have to clean it out real good when I am done, but I have also used it for nuts, flax seed (back when I could never find the meal in the stores ... thank God that is now readily available!).

I have a small cannister in my pantry where I keep my "grinds" ... That is how it is labelled "Grinds"! My mother in law was over and pointed to it and said: "I am afraid to ask what is in this..." I told her not to open it or her worst fears would be realized! She really thinks I am off my rocker! HA!

I have never had any go bad, and we don't use 'em up as quickly as I would like. Freezing them would be a great idea....I would double bag them if I put them in there.

Just my Two Cents ...
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Old 01-26-2008, 07:00 PM   #134
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Pork Rind Crusted Fried Squirrel with Molasses Red Eye Gravy
4 young squirrels, dressed and quartered

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Old 01-26-2008, 07:11 PM   #135
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Pork Rind Crusted Fried Squirrel with Molasses Red Eye Gravy
4 young squirrels, dressed and quartered

I saw this too and almost fell of the bad laughing so hard! Do people actually EAT squirrel???? WTH????
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Old 01-27-2008, 05:46 AM   #136
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Thanks so much for the tips and the feedback, everyone! It's through this give and take that we all become even more happy with this way of life.

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Old 01-27-2008, 07:15 AM   #137
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I made the chicken tonight - cant call them Buffalo chicken cause we are in Syracuse... They were great. DH (who is picky) liked them. I made roasted green beans and garlic mashed rutabaga to go with them. Good dinner! Thanks Cleo!
Atta girl stay true to the Buffalo Wing. Did I tel you my first Wegmans was in Liverpool
Garlic in my rutabaga? I may try that!

I tried the mozz stick. They tasted like old socks! Bad batch of pork rinds???
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Old 01-27-2008, 07:16 AM   #138
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I saw this too and almost fell of the bad laughing so hard! Do people actually EAT squirrel???? WTH????
Yes and possum and ground hog don't ask me how I know this....... I will say I have abstained....
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Old 01-27-2008, 07:17 AM   #139
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I saw this too and almost fell of the bad laughing so hard! Do people actually EAT squirrel???? WTH????
Yes they do-I have cousins in Kentucky who eat these and possum too. I remember as a kid visiting my grown cousin came tromping out of the woods after hunting and had the poor little squirrels hanging on his belt...
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Old 01-27-2008, 07:17 AM   #140
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Hey Rory...since you are in FLA...you should try some of the "frying" cheese. Any grocery store that has a hispanic section should have it...it is a white roun of cheese. I tried it last night and it was awesome!!!! It is a harder type cheese so I think that helps it not to melt all over the pan.
I went to the store to get some due to another thread aobut them a couple of months back. Bought the wrong kind of cheese and it was nasty. Will try it again.
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Old 01-27-2008, 07:18 AM   #141
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Hey Rory...since you are in FLA...you should try some of the "frying" cheese. Any grocery store that has a hispanic section should have it...it is a white roun of cheese. I tried it last night and it was awesome!!!! It is a harder type cheese so I think that helps it not to melt all over the pan.
I luvvvsss this stuff too! My problem is I can fry up and eat a whole 12 oz package!
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Old 01-27-2008, 07:22 AM   #142
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[COLOR=darkorchid]Okay, so lets see if I get this whole thing here.[/COLOR]

[COLOR=#9932cc]Pork rinds-crushed until powderey or just smashed up a bit?[/COLOR]

[COLOR=#9932cc]Dip cheese or meat in egg first and then pork rinds?[/COLOR]

[COLOR=#9932cc]The pics look yummy. Persoanlly I don't like the plain ones.[/COLOR]
[COLOR=#9932cc] I have to have the spicy ones.[/COLOR]
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Old 01-27-2008, 07:29 AM   #143
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[COLOR=darkorchid]Okay, so lets see if I get this whole thing here.[/COLOR]

[COLOR=#9932cc]Pork rinds-crushed until powderey or just smashed up a bit?[/COLOR]

[COLOR=#9932cc]Dip cheese or meat in egg first and then pork rinds?[/COLOR]

[COLOR=#9932cc]The pics look yummy. Persoanlly I don't like the plain ones.[/COLOR]
[COLOR=#9932cc] I have to have the spicy ones.[/COLOR]
You got it right. Pork rinds still skeeve me, but it threw them in the ziplock and smashed them before I could take a good look at them.

Rory - The built a hugundi big Wegmans in Liverpool right next to the other one. It has a train that toots it's way around the ceiling in the dairy section. People can stop mall walking and start Wegmans walking the place is so big.
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Old 01-27-2008, 07:32 AM   #144
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I went to the store to get some due to another thread aobut them a couple of months back. Bought the wrong kind of cheese and it was nasty. Will try it again.
Good morning funny lady! I still crack up over your posts...and I love the avatar! I have to know where you found that! It reminds me of the times I have spent in Europe....it is just priceless!

Anyway, the cheese I have is "ole' Brand" "Para Freir" It has a blue brown and yellow label w/ a very Happy cow on it! It is pretty tasteless by itself...has the consistency of feta but w/o the tangy"ness". It fries beautifully though...my experiences in restaurant kitchens has been to have mozz cheese slightly frozen just to help it from melting all over the place when you do fry it up!

Enjoy! and have an awesome week!
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Old 01-27-2008, 08:20 AM   #145
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Pork Rind Crusted Fried Squirrel with Molasses Red Eye Gravy
4 young squirrels, dressed and quartered

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Old 01-27-2008, 11:03 AM   #146
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I saw this too and almost fell of the bad laughing so hard! Do people actually EAT squirrel???? WTH????

Squirrel=meat

nuff said
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Old 01-27-2008, 12:40 PM   #147
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Old 01-27-2008, 12:54 PM   #148
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Old 01-27-2008, 03:23 PM   #149
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Cleo...for pete sake, I just got off the Dana Carpender cookbook thread, and i gotta tell you, if anyone should be writing a cookbook it should be YOU!!!....Cleo, first OOpsie rolls, now this...what next girl? Thank you for sharing your recipes.
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Old 01-28-2008, 11:50 AM   #150
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I wasn't that interested in this . . . then I happened to notice pork rinds in the supermarket and of course then had to find cheese sticks and marinara too. I found a marinara with 4 net carbs per 1/2 cup! It was obscenely expensive but oh well. DH who isn't into LC is excited for me to make mozzarella sticks as well.
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