Fri, Jan-04-02, 22:16
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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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Glad To See You Here, Tawnya!
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!
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