MSGID: 1:229/452 4269C6C4   
   -=> Shawn Highfield wrote to Dave Drum <=-   
      
    DD> Good advice. I note that Amazon.ca carries Kikkoman GF Panko crumbs.   
      
    SH>   They do.  I've orderd them as well.  My go to is the PC brand as they   
    SH>   are super fine and only 3x more pricy then they should be. :)   
      
    DD> Still, this looks good and not a whole lot of trouble. I can see it in   
    DD> my future ..... buzz words and all.   
      
    SH>   Those Keto crumbs do sound good.  I might make a batch and see what   
    SH>   Andrea thinks.  I safe the heals of my home made bread for crumbs   
    SH>   anyway so we normally have some.   
      
   Errrrmmmmmm ..... there is no bread in that recipe. Pork rinds blitzed   
   in the blender take the place of the bread. Ought to work says my mental   
   taster.   
      
   I swiped your tagline BTW. There's a revised version on this post. Bv)=   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Make Pork Rinds   
    Categories: Five, Pork   
         Yield: 10 servings   
      
         1 lb (420 g) trimmed pork skin   
              Frying oil   
              Salt & Pepper   
              Seasonings (opt)   
      
     Pork skin is easy to find at smaller butcher shops,   
     charcuteries, or international meat markets.   
      
     Alternatively, buy a large cut of pork belly with the   
     skin on it. Make sure there is at least a 1/4" (0.6 cm)   
     of skin on the meat.   
      
     Buy at least a pound (420 g) of pork skin, not including   
     the meat.   
      
     Use the skin within 3 days of purchase. The high   
     moisture content of pork skin causes it to spoil   
     quickly.   
      
     Trim the skin away from the fat and meat. Cut away any   
     meat by slicing through the fatty layer. Next, use the   
     back of a knife or a large spoon to scrape the fat away   
     from each strip of skin. The more fat you remove, the   
     puffier the skins will become.   
      
     Pork skin is tough and rubbery. The fat will be soft and   
     easily scraped away.   
      
     The leftover fat can be rendered into lard or discarded.   
     The meat can be saved for a pork dish. *   
      
     Cut the skin into bite-sized pieces. Once most of the   
     fat is removed from the skin, cut the pork skin in   
     small, bite-size squares. Aim for pieces that are 2" x   
     2" (about 5cm x 5cm).   
      
     The pork skins will double in size when fried.   
     Therefore, avoid making excessively large pieces.   
      
     Set your oven # 250°F/120°C. Many modern ovens will   
     beep or ring when they’re done preheating. However, if   
     your oven doesn’t have this feature, let the oven heat   
     for at least ten minutes. This will ensure that it   
     comes to temperature properly.   
      
     Use a shallow baking sheet of any size. Place the pieces   
     of pork skins directly onto the baking sheet, skin side   
     down. Make sure the skin pieces aren’t touching or   
     you’ll crowd them.   
      
     Use a shallow baking sheet of any size. Place the pieces   
     of pork skins directly onto the baking sheet, skin side   
     down. Make sure the skin pieces aren’t touching or   
     you’ll crowd them.   
      
     Bake the skins for 3 hours. When the skins are cooked at   
     a low temperature for a long time, the skins become   
     dehydrated. This will allow them to become puffy and   
     delicious when fried.   
      
     When the pork rinds are finished dehydrating, they will   
     look dry and brittle like beef jerky.   
       
     It’s better to dehydrate the skins for too long than not   
     long enough. If they don’t seem dry, let them cook for   
     another thirty minutes or so.   
      
     Find a deep stainless steel pan and fill it 1/3 full   
     with lard or frying oil. Next, place the pan over   
     medium-high heat for five to eight minutes, or until the   
     oil bubbles. Avoid using low smoke-point oils like olive   
     oil.   
      
     The oil needs to be 385°-400°F (196°-204°C) to properly   
     fry the pork rinds. If you have a cooking thermometer,   
     hold the metal end in the oil for a few seconds to get   
     a temperature reading.   
      
     Mix a small bowl of seasonings and sprinkle them   
     liberally over the fresh pork rinds. Many people prefer   
     a simple blend of salt and pepper. However, a variety of   
     seasoning mixtures can be used, including:   
      
     A spicy-sweet blend of 1 1/2 ts salt, 1/2 ts ancho chile   
     powder, and 1 ts maple sugar.   
      
     1 ts (ea) Chinese 5-spice & salt.   
       
     1 ts (ea) salt & pepper, and a sprinkle of paprika.   
      
     Store leftover pork rinds. Keep any leftovers in an   
     airtight plastic container or re-sealable bag. If the   
     container isn’t airtight, the rinds will become stale.   
      
     Eat any leftover pork rinds within a week.   
      
     Store on the counter or in your pantry.   
      
     RECIPE FROM: https://www.wikihow.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... ALIMONY: The screwing you get for the screwing you got!   
      
   --- EzyBlueWave V3.00 01FB001F   
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)   
   SEEN-BY: 1/123 18/200 90/1 120/340 601 154/10 226/16 30 227/114 229/101   
   SEEN-BY: 229/426 452 981 1014 240/5832 249/1 206 317 400 317/3 322/757   
   SEEN-BY: 342/200 633/280   
   PATH: 229/452 426