OMG are these things ever fantastic. Finally found them last night at Bulk Barn (plain and BBQ), but the bags are small, I was wondering can anyone recommend someplace where I can find them in a larger quantity? And perhaps other flavours?

thx!

Nat

Hi Nat!

I'm in Ottawa too - and I've only ever found them at Loblaws and Bulk Barn. The Loblaws near me (South Keys) has a different brand from Bulk Barn in a slightly larger bag (72 oz instead of 60) but about 70 cents more expensive.

Personally, I wasn't too impressed with the b-b-que ones.

The flavour can also be improved upon by dipping them in stuff - salsa, ranch dressing, etc.

Lisa

My favourite way to eat pork rinds is to grate some cheddar cheese on them and nuke for about 30 seconds. Then I dip them in sour cream or there's a new dip recipe I just found on Barbo's web site yesterday it's called Bleu Bacon Dip and sounds heavenly. Here it is:

1 cup sour cream
6 oz cream cheese, softened
1 cup blue cheese (about 4 oz)
8 strips bacon, crisp coooked and crumbled

Use blender to combine first 3 ingredients. Fold in crumbled bacon.

I haven't tried it yet but it sure sounds yummy. I think some green onion for garnish would probably compliment the dip as well. Oh the possibilities!

Sounds devine. Bet it would be good for other things, like cucumbers and brocoli too!

Nat

Hello, that dip sounds wonderful any thing with bacon I'm a fan of.

I'm getting used to them, have to confess at first I thought they tasted like raw bacon-flavoured styrofoam...

I'm in Kingston, and here too, I can only find at Bulk Barn (Porky's brand) 60g bag for 99¢ and Loblaws carries Ol' Grandad's brand for $1.79. Shoppers Drug Mart carries the Grandad's brand too, but they're not with the chips, they're with the crackers and snack food. Go figure.

If you live near an East Asian market, you'll find fried pork rinds there too, since they're very popular snack.

Pork rinds made into crumbs and seasoned with herbs make terrific breading for pork chops, chicken or fish. Spread a little mayo on the meat first, then roll in the crumbs. You might need to press them in with your fingers to get them to stick.

Doreen

Thanks Doreen, we will be heading down to that section of town this week for something else, i'll keep my eye peeled.

I had read of using them in meatloaf, which im VERY anxious to try.... Never thought of breading (something else I have to get my low fat programmed brain around)

Nat