How goes it up there? Are you hanging in?

As for the pork rinds, I use them for coatings a lot, and have a peek in the LowCarb Kitchen forum right on this board for great ideas on seasoning and stuff. For some things, I half n half them with ground almonds (great on fish) or parmesan (fab-u-lous on skinless chicken thighs). Mix in sage for the chicken if you like, and I make the eggwash with lemon for the fish sometimes.

I've been experimenting with deep fried croquettes, too, and a little bake mix, a lot of very finely ground pork rinds, and ground thyme is turning out nice and crunchy as well as tasty. No salt required of course!

Things are going well Judy.. Nice to see you here.. Still lving my syrups.. and will start to use them more again... I will have to try out some of the seasonings you mentioned...

Im feeling a little crappy, flu like.. and am not sure what I am going to eat... but hopefully this will pass quickly and I can get the energy boost that comes after induction...


Tawnya

I know not something you can find in your local store but they are so different from the UK pork scratchings (which by the way are foul )

They are much sweater (but no sugar), don't smell and come in smaller bags so even you eat one it is not the end of the world. They are gorgeous....

If you should come across them they are called "Gammeldags flæskesvær"

L

I liked pork rinds when dipped into flavored cream cheese, huge scoops of it! Especially the vegetable cream cheese. They do smell, but the cream cheese makes it taste much better.

Elihnig

I kinda like pork rinds The spicy ones, I do only eat a few then Iam satisfied. I like to put cream cheese on them of course i like cream cheese on everything! I don't indulge too often. Ranch dressing Blue cheese dressing.