Mon, Nov-17-03, 15:49
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Senior Member
Posts: 382
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Plan: Currently on PSMF cycle
Stats: 198/157/150
BF:? No thank U !!
Progress: 85%
Location: Ladner, BC
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An even cheaper crunchier coating for chicken, fish, etc... is pork rinds. If I want spicy I use the bbq if I don't the regular kind. I put them in a zip lock baggie, roll them with a rolling pin and add any seasoning I wish. Dip your stuff in egg, throw into the baggie and voila, shake & bake!! I have even, believe it or not, used the pork rinds, a few crushed almonds, cinnamon, nutmeg and splenda and made a cheesecake crust with it. Can't taste the "pork" and I even fooled my Thanksgiving guests when I used it for a SF punkin' cheesecake !! I am going to try with cocoa and splenda next time for a SF chocolate & peanut butter cheesecake. Can't stand the rinds on their own but this way they are awesome!!
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