Highland Center, in Southeast Iowa | John Burns - 10/24/2022 18:40 We use mashed up pork rinds for some things like breading for fish coating or in meat loaf in place of crackers. But generally we just avoid breaded food.
Another of the "what works for you" situations here. I can't tolerate the pork rinds. At all. Have tried all the brands you've mentioned, John, and can't get by the taste/aroma situation. They all.....even the expensive, put-em-in-the-microwave ones taste like an old boar hog smells, to me. So we stick w/non-breaded fried meat when we fry. Personal taste. It's a funny thing. |
John Burns - A new RCT Comparing KETO and Mediterranian
