Have you tried pickled pig feet or fried pork rinds? Which ones?
This does not sound appealing to me. Apperently some people really like to eat them.
Picked or pickled? ;D
Yes, I've had trotters, not a big fan of them. Pork rinds are okay, but I wouldn't buy a bag just to have them.
Hugs, Devlyn
Quote from: Devlyn on May 11, 2025, 01:48:04 AMPicked or pickled? ;D
Yes, I've had trotters, not a big fan of them. Pork rinds are okay, but I wouldn't buy a bag just to have them.
Hugs, Devlyn
Pickled. I would rather have some pickled cucumbers.
Pork rind aka pork scratchings had them many times.
I won't eat pigs trotters!
I would think the rinds would be more palatable than the feet.
Incidentally, you see chicken legs for sale. But chicken feet also for sale, especially so overseas or in USA based "international food markets." I think they are orange, unsure if they are dyed orange or not as I do not see live chickens very often.
Yeah I've had pig trotters and even pig cheeks and ears. Yum. But then I am very weird.
What you folks in the US call pork rinds are not the same as what we call pork scratchings. Pork rinds are very sanitized, fluffy, Disney versions. Pork scratchings are actual pig skin, sometimes with the hair left on. They can break your teeth. I have no idea what they do to pork rinds to make them seem like something out of a candy store but it's very weird. I've had those too, and I admit I like them, but they are not as intense in terms of flavour.
Quote from: Sephirah on May 12, 2025, 08:29:22 PMYeah I've had pig trotters and even pig cheeks and ears. Yum. But then I am very weird.
What you folks in the US call pork rinds are not the same as what we call pork scratchings. Pork rinds are very sanitized, fluffy, Disney versions. Pork scratchings are actual pig skin, sometimes with the hair left on. They can break your teeth. I have no idea what they do to pork rinds to make them seem like something out of a candy store but it's very weird. I've had those too, and I admit I like them, but they are not as intense in terms of flavour.
Gross!
Quote from: ChrissyRyan on May 12, 2025, 08:32:27 PMGross!
You say that, Chrissy. Don't knock it till you've tried it :P
I've had pork rinds. They are deep-fried to make them light and crispy. They are okay, not great. They sell them in grocery stores where you find potato chips, and some are hot and spicy.
We raised a few pigs, so that was my first experience with Rocky Mountain Oysters (https://en.wikipedia.org/wiki/Rocky_Mountain_oysters). Most are usually made from beef, but these came from the pigs. I know because I cut them out with help from my step-dad. My mom sliced them and rolled them in cornmeal, then fried them in a pan. I was EXTREMELY hesitant to try them, but found them to be delicious.
Quote from: Sephirah on May 12, 2025, 08:29:22 PMYeah I've had pig trotters and even pig cheeks and ears. Yum. But then I am very weird.
What you folks in the US call pork rinds are not the same as what we call pork scratchings. Pork rinds are very sanitized, fluffy, Disney versions. Pork scratchings are actual pig skin, sometimes with the hair left on. They can break your teeth. I have no idea what they do to pork rinds to make them seem like something out of a candy store but it's very weird. I've had those too, and I admit I like them, but they are not as intense in terms of flavour.
Pork rinds are made by cleaning then boiling pig skin (often from the back and belly) to soften it, then drying it to remove moisture, then frying it in hot oil until it puffs up.
Quote from: Lori Dee on May 12, 2025, 08:37:18 PMI've had pork rinds. They are deep-fried to make them light and crispy. They are okay, not great. They sell them in grocery stores where you find potato chips, and some are hot and spicy.
We raised a few pigs, so that was my first experience with Rocky Mountain Oysters (https://en.wikipedia.org/wiki/Rocky_Mountain_oysters). Most are usually made from beef, but these came from the pigs. I know because I cut them out with help from my step-dad. My mom sliced them and rolled them in cornmeal, then fried them in a pan. I was EXTREMELY hesitant to try them, but found them to be delicious.
Have you tried pork chitterlings, also known as chitlins?
Quote from: Lori Dee on May 12, 2025, 08:37:18 PMI've had pork rinds. They are deep-fried to make them light and crispy. They are okay, not great. They sell them in grocery stores where you find potato chips, and some are hot and spicy.
We raised a few pigs, so that was my first experience with Rocky Mountain Oysters (https://en.wikipedia.org/wiki/Rocky_Mountain_oysters). Most are usually made from beef, but these came from the pigs. I know because I cut them out with help from my step-dad. My mom sliced them and rolled them in cornmeal, then fried them in a pan. I was EXTREMELY hesitant to try them, but found them to be delicious.
Err, no thank you. No balls for me!
Chrissy
Quote from: ChrissyRyan on May 12, 2025, 08:39:39 PMHave you tried pork chitterlings, also known as chitlins?
No, I try to avoid digestive tracts. So never had tripe either. I did try pickled pig's feet, but once was enough. The meat was not bad, it was the pickling that I didn't care for.
Quote from: Lori Dee on May 12, 2025, 08:44:42 PMNo, I try to avoid digestive tracts. So never had tripe either. I did try pickled pig's feet, but once was enough. The meat was not bad, it was the pickling that I didn't care for.
I would not want any tripe either.
Quote from: Lori Dee on May 12, 2025, 08:44:42 PMNo, I try to avoid digestive tracts. So never had tripe either. I did try pickled pig's feet, but once was enough. The meat was not bad, it was the pickling that I didn't care for.
Tripe was a big thing back in world war 2. When rationing was a thing in the UK. My grandparents swore by it, as well as beef dripping.
I have tried both. I really like the dripping. It's basically just a salty beef fat spread. It's not something you want to eat in copius amounts but it's really nice in small doses. Especially on a crumpet. YUM!!
Tripe is basically offal. Like liver or kidneys. Nothing was wasted back then. It's nice deep fried.
Quote from: Sephirah on May 12, 2025, 08:55:38 PMTripe is basically offal.
You misspelled "awful". ;D
Quote from: Lori Dee on May 12, 2025, 09:02:55 PMYou misspelled "awful". ;D
Hah! Love you, Lori.
Girl you need a good steak and kidney pie in you. You'll change your mind. :P <3
Or some nice sautee'd lambs liver. With baby shoots and some good mint sauce. I promise you, you won't feel like that. :P
Pork rinds are AWESOME!!!!! Prove me wrong...
I have eaten some pork rinds. No hair was noticed on any of them.
Quote from: ChrissyRyan on May 12, 2025, 10:20:02 PMI have eaten some pork rinds. No hair was noticed on any of them.
No the US version is different. In the UK they're called Pork Scratchings. You can still get Pork Rinds but they're not the same thing.
(https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/long-delish-191119-pork-scratchings-0497-landscape-pf-1574697416.jpg?crop=1.00xw:0.753xh;0,0.127xh&resize=1200:*)
Vs
(https://porkrinds.com/cdn/shop/articles/Best-pork-rinds_4500x.jpg?v=1658864199)
Pork rinds are much... fluffier.
As a denture wearer, fluffier is better. Just saying. ;D
The first pic looks like what I would get at the grocery store.
Quote from: Allison R on May 12, 2025, 10:55:34 PMAs a denture wearer, fluffier is better. Just saying. ;D
Yeah if they don't break your teeth, you aren't doing it right. :P
They say you can use everything from a pig apart from its squeal. Brawn is nice in a sandwich.
Quote from: davina61 on May 13, 2025, 03:27:55 AMThey say you can use everything from a pig apart from its squeal. Brawn is nice in a sandwich.
This girl gets it! <3
"It's got electrolytes" :laugh:
Quote from: Devlyn on May 13, 2025, 03:39:05 AM"It's got electrolytes" :laugh:
LOL! That made me giggle. Thank you. <3
If you want the best pork scratchings... cook a joint of pork for a Sunday roast. You get a big layer of fat on the outside, usually. In the UK we call it "Crackling". And getting it to be succulent and moreish is kind of an artform.
What you do is take a very sharp knife, and score it width and lengthwise. So that when you cook the meat, the fat hardens into little squares. But that's only the tip of the iceberg. Get some himalayan rock salt, and some good quality olive oil. Rub the oil into the skin of the joint. Like you're a masseuse in training. Really work it in there. Then liberally apply the rock salt, making sure to get into all the cuts you made.
Cook the pork joint under a medium-medium high heat, under foil, in your oven/air fryer until it's almost done. Then whip the foil off, turn the heat right up and blast the coating for a good half hour. Getting that fat layer as excited as Donald Trump on the golf course. It will crisp up something amazing. No hole-in-ones, though :P
But you can take a sharp knife and remove the crackling from the joint. To enjoy at your leisure. Better than any processed stuff you can get in a packet.
(https://i.redd.it/fvvjpx7od6i31.jpg)
Quote from: Sephirah on May 13, 2025, 04:30:46 AMIf you want the best pork scratchings... cook a joint of pork for a Sunday roast. You get a big layer of fat on the outside, usually. In the UK we call it "Crackling". And getting it to be succulent and moreish is kind of an artform.
What you do is take a very sharp knife, and score it width and lengthwise. So that when you cook the meat, the fat hardens into little squares. But that's only the tip of the iceberg. Get some himalayan rock salt, and some good quality olive oil. Rub the oil into the skin of the joint. Like you're a masseuse in training. Really work it in there. Then liberally apply the rock salt, making sure to get into all the cuts you made.
Cook the pork joint under a medium-medium high heat, under foil, in your oven/air fryer until it's almost done. Then whip the foil off, turn the heat right up and blast the coating for a good half hour. Getting that fat layer as excited as Donald Trump on the golf course. It will crisp up something amazing. No hole-in-ones, though :P
But you can take a sharp knife and remove the crackling from the joint. To enjoy at your leisure. Better than any processed stuff you can get in a packet.
(https://i.redd.it/fvvjpx7od6i31.jpg)
Definitely gonna have to try this out
I have had pig cheeks before. Being from the UK, there's kind of a remnant of WW2 rationing and making do when food was scarce. You can learn to... if not enjoy... tolerate stuff. And I grew up in a very poor family. Up North. Where food was sometimes a luxury. I ate my pet rabbit during the miner's strike in the 80's. So... yeah, don't write anything off. If you aren't hungry, then it's a bit of a luxury. :)
I have had pork bacon.
It can be good!
No pork snouts though. No cracklings have been tried.
I went to a Hawaiian dinner and they cooked a pig buried underground!
Quote from: ChrissyRyan on May 17, 2025, 08:11:58 PMI have had pork bacon.
It can be good!
No pork snouts though. No cracklings have been tried.
I went to a Hawaiian dinner and they cooked a pig buried underground!
All bacon is pork, Chrissy. Kind of goes with the animal ;D Unless you're vegetarian... then bacon becomes some weird substitute which never quite hits the spot. Because... it's one thing you can't really replicate. :P
I bought a pork shoulder ,will cut up 450g into cubes for a curry and the rest will get roasted. Just hope the crackling comes out okay!
Quote from: Sephirah on May 17, 2025, 11:18:02 PMAll bacon is pork, Chrissy. Kind of goes with the animal ;D Unless you're vegetarian... then bacon becomes some weird substitute which never quite hits the spot. Because... it's one thing you can't really replicate. :P
There is beef bacon. It is not as fat as pork bacon.
Quote from: davina61 on May 18, 2025, 03:11:32 AMI bought a pork shoulder ,will cut up 450g into cubes for a curry and the rest will get roasted. Just hope the crackling comes out okay!
McDonald's seasonal promotional McRib sandwich is made from pork shoulder.
Quote from: Sephirah on May 17, 2025, 07:00:02 PMI have had pig cheeks before.
I haven't had pig cheek before, that I remember, but I have had beef cheek and tongue. It makes for some delicious barbacoa if done right. Mexican cuisine uses the whole animal and even now that hasn't changed much.
This appears to be a popular food topic!
Why would I eat fried fat? Gonna stay slender I am.
Quote from: Tig58072 on May 19, 2025, 05:30:32 PMWhy would I eat fried fat? Gonna stay slender I am.
Everyone has their own opinion on it, but it's good, cheap meat and sometimes that's all you can afford. Might as well make it taste good if you're be broke. 😁