Pork Rinds Or Also Called Pork Skins

Ummmm pork skin...
We raised our own meat, and when the pigs went to the abbatoir, we made sure they saved us the skin... Dad would scrape and scrape and scrape it (cause it's HAIRY!!!!>>>LOL>>> gonna puke yet??) and we would fry it up in the cast iron pan salt it, and fight over the crispiest pieces.

Yum yum..

Good times!

Mara

I make buttermilk cornbread with cracklins too.. it is a family favorite. I can never find cracklins in Canada though so I sub with bacon.

Lorie

Just be aware that these tend to be very high in sodium.

Linda

Do you know what is a decent amount in something for sodium? Is there a level we are supposed to look at?  {I honestly have no clue} In this bag I bought it says the sodium is 140 mg.
Elizabeth xooxox's

Hey Elizabeth! Hope you are feeling better soon. I thought pork rinds were higher in fat than that. they are going on my shopping list!

Ok what am I missing........

I mean I eat a lot of stuff that people - ok my husband and his relatives from Ontario (no flaming- you guys aren't my weird inlaws) lol and the states say cripes you people from the maritimes are strange........
ie:

Dultz- which is seaweed- love it havent had any post op but I was raised on it so great.

Donairs - again people love them or hate them and I dont see how you cant love them !

And some of our seafood they seem to turn up their nose - mussels seem to puzzle some of them - you can get them anywhere but they tell me its a weird atlantic canadian thing

So I remember as a kid eating pork rinds and was happy about the stats and see people rave about them as snacks so I ordered some on my low carb grocer order- omg I cant believe how horrible they tasted- its probably the same feeling my inlaws get when I made them try dultz but I put the bag away and thought ok another taste freak moment - tried again - and ugh its just not anything I can choke down - and I feel I have crossed over cause for yeras hubby would eat beef jerky and I would turn up my nose and gag- and hey now its my emerg food when travelling - jerky on me at all times - dogs love me lol that and a kashi bar have pulled me out of a lot of jams........

Elizabeth why can't I like them - love love bacon - love cheeto stuff - damn rny with my freaky taste buds cant even hang with the gang and eat me some good old pork rinds ! Now the facts that you are posting that they are part of the oink literally - hhhmmm I dont know .......... kinda sounds nasty!
 
Elizabeth have you started experimenting with TVP yet when cooking - google it and you will see all about it - its textured soy protein you add it into anything and boost the protein stats - I use it in chilli- meatloaf and lots of stuff- takes on the taste of your food and adds some bulk.

deb

Hey Deb!

I love mussels, but my husband hates 'em.  I've had them lost's of ways and they are oten big in Italian restaurants. YUM!

What about lobster & oysters & such?

I'll have to ask my hubby about the dultz. His family is all from PEI (although because his dad was in the Forces, he mostly grew up in Petawawa.) Maybe he's ahd it. is it crunchy?

Yep. Have had a donair. I really like a real authentic giro better --or a shawarma, but I can't really get in very much of the pita anymore so that takes away much of the fun...

For me--I'm open to lot's of new things. I'm not one of thosxe people who says "ewww" before I've tried something.

I wonder if I will still like pork rinds....

Okay, Wally says it's spelled "dulce" so I looked it up and found this on Wikipedia:

Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all trace elements needed by humans and has a high protein content.^[11]

It is commonly found from June to September and can be collected by hand when the tide is out. When collected, small snails, shell pieces and other small particles can be washed or shaken off and the plant then spread to dry. Some collectors may turn it once and roll it into large bales to be packaged later. It is also used as fodder for animals in some countries.

Dulse is commonly used in Ireland,^[12] Iceland and Atlantic Canada both as food and medicine. It can be found in many health food stores or fish markets and can be ordered directly from local distributors. In Ballycastle, Northern Ireland it is traditionally sold at the Ould Lammas Fair. A variety of dulse is cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the produce section. Dulse is shipped around the world. In Northern Ireland it is particularly popular along the Causeway Coast. Although a fast dying tradition,^{[citation needed]} there are many who still gather their own dulse. Waste pipes have spoiled some sites.^{[citation needed]}

Dulse can be found in some dietary supplements, where it is often referred to as "Nova Scotia Dulce", it is a good source of dietary requirements, a handful will provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin B12, a day's supply of iron and fluoride, and it is relatively low in sodium and high in potassium.^[13]

Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland the tradition is to eat it with butter. It can also be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can also be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.

Commonly referred to as dillisk on the west coast of Ireland. Dillisk is usually dried and sold as a snack food on stalls in sea side towns by periwinkle sellers.

...and this on Botanical.com

Dulse Flakes and Powder Profile

Also known as- Rhodymenia palmata, Red Dulse, and Sea Lettuce flakes.

Introduction
Dulse is a red seaweed harvested in the cool waters along Atlantic coast of Canada and also along the shores of Ireland and Norway. Its fronds grow in tidal areas on rocks, shells, and the larger, longer, brown seaweeds.
Dulse can be eaten raw, roasted, fried, dried, or roasted, or as a thickening agent for soups. In several traditions of European herbal medicine, dulse was used to remove parasites, to relieve constipation, and as a treatment for scurvy. It is a superior source of the iodine the body needs to make the thyroid hormones thyroxine and triiodothyronine which affect weight and metabolic rate.

Constituents
Alpha-carotene, beta-carotene, calcium, chromium, cobalt, iodine, iron, lutein, manganese, magnesium, niacin, phosphorous, potassium, riboflavin, selenium, silicon, sodium, tin, vitamin C, zeaxanthin, and zinc.

Parts Used
The entire plant, dried and cut.

Typical Preparations
Added to food in the form of dried flakes or powder for a slightly salty flavor, can be drunk as a tea. Also suitable as an extract or capsule.

Summary
Dulse is an excellent source of phytochemicals and minerals, and a superior source of iodine.
The complex polysaccharides in the herb make it a gentle alternative to psyllium or senna in the treatment of constipation, and there are anecdotal reports that the daily use of a few flakes of dulse can relieve cyclic mastalgia after two months.

Precautions
Don't overdo dulse, and avoid it entirely if you suffer hyperthyroidism. You only need a few flakes, as little as a quarter-teaspoon a day, to get your mineral needs, and it is best to get your minerals from a variety of whole food and whole herb sources. Safety in young children, pregnant or nursing women, or those with severe liver or kidney disease is not known.

 
Deb, you might be on to something there!

You should open the bag and try one.  I've never had plain ones but if they're seasoned - bbq or something like that, very tasty! 

Also, I concur with the suggestion re: TVP.  I love it and use it often in chili instead of ground meat. 

We should all try different things once in a while, don't you agree?    It's as much as part of the adventure as trying different activities, discovering our new bodies, buying new clothes and everything else that comes with WLS.   ... as long as these new things are relatively healthy.  lol