Sat, May-25-02, 15:15
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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I've tried 'em and they taste like, well, crumbs
The plain ones will have whatever flavour you add in the form of seasoning. I haven't tried the flavoured ones (Cajun and Italian), because I like the flexibility of adding my own seasoning of choice.
I've also had great success with using finely ground pork rinds or pork puffs or cracklings (whatever they are called over there in the UK, I think cracklings(?), for deep-fried puffy pork skin). Also, ground almonds (a.k.a. almond meal or almond 'flour') or any ground nut. Also parmesan or other dry aged grated cheese. Can mix any of the above ingredients as well, and even throw in some soy flour. Needless to say, these are generally more easily availble ingredients and probably less expensive as well
Some good threads about breading in the LowCarb Kitchen right now, too.
Enjoy.
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