RoseFlorida's Journal, 12 January 2017

I tried the microwave pork rinds and was not impressed, they had a plastic taste. Golden Flake makes a decent pork rind you can probably find in stores, but as far as I'm concerned you can't beat fresh made chicharrones and depending on where you live you should be able to find them at one of your local Mexican restaurants. Chicharrones con carne still have bits of meat attached, muy delicioso! 

I had the Lowrey's ones a while ago but didn't really care for them. This time I ordered Carolina Gold Nuggets. I want to bake them in the oven instead of microwaving though. They give it as an option. That MAY help with the taste.  

I haven't used pork rinds in cooking. I do keep them on hand for emergencies tho lol wait too long and that hunger is primal! I do how ever use almond meal/flour a lot.. it's easier.. I'm lazy lol 

And shredded coconut makes a panko type crunchy coating.. no you don't taste the coconut.. think coconut shrimp at outback.. good shit 

I always have desiccated coconut in my house. The oriental market I shop at has it for 1.29 a bag. No sugar added, a touch of preservative though. My son and hubby don't like it fried. I've made it but it's a no go for them. I always seem to burn the almond meal. :(  

I love pork rinds, especially the hot and spicy kind. I have never heard of microwave pork rinds, though. I use pork rinds as my bread crumbs when making meatloaf and meatballs, as well as a flour/panko substitute for coating meats, making mozzarella sticks, and sprinkling on the top of casserole dishes. They are my go to chip replacement, as well, and they taste great dipped in your favorite chip dip, salsa, guacamole, and pimento dips. My local Sam's Club sells a spinach artichoke dip that has 1 carb per serving (2tbsp). It is AMAZING on the hot and spicy pork rinds! I swear that my dad only comes to visit me so that he can eat up all of my pork rinds and spinach artichoke dip!!! Use them as chips for nachos or add them to salads as a crunch or crouton type substitute. If you want a sweet treat, you can put plain pork rinds in a baggie, add a little melted butter, a tsp of granulated sweetener substitute (I use monk fruit), and a dash or two of cinnamon, shaking well to coat. This is surprisingly really good. However, my favorite way to eat pork rinds is quite simple. I put an ounce or two of extra sharp cheddar on a small saucer, microwave it for 30 seconds (just so it starts to melt), and then dip my hot and spicy pork rinds into it. I swear that could live off of that! 

I have also heard (but never actually tried) that you can use plain pork rinds, unsweetened almond milk, and a dash of cinnamon to make a cereal replacement. This one seemed a little to odd for me, but to each his own I guess. :) 

Different stores sell different flavors, too. Hot and spicy are always in my house since they are my favorite. I always keep at least one bag of the plain in the house, as well. I have never really been a big fan of the BBQ flavored. The chili lime flavored are okay, but I wasn't as impressed with them as most seem to be. I really want to try the salt and vinegar flavored, but I am yet to see them being sold in any of my local stores. I've heard that homemade pork rinds are the best, but I have never attempted this personally. I'm sure it would be fun to play with the seasonings, though! If you do, just make sure you count the carbs from the seasoning you use.