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Post by GitteK on Oct 24, 2007 4:30:48 GMT -5
A dear beloved friend of mine living in the far eastern corner of the Mediterranean (no names mentioned....  ) has just given me the full lecture of the GROSSNESS of pork cracklings, because we Danes do in fact make our pork roast in the oven WITH the skin sliced, so that we have the cracklings too !  Regardez:   So I thought I would put it to the test ! Should piggies be eaten WITH or WITHOUT their skin on ?........ ;D ;D |
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Post by Shoesy on Oct 24, 2007 4:46:33 GMT -5
Well, I've just cast my ballot (not very secret at this point), so I feel like a good citizen. Incidentally, Gitte, your photos above are lovely, but then again looks can be very deceiving. |
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Post by Jody on Oct 24, 2007 5:04:09 GMT -5
I'd eat it with the cracklings ...if you could ever get a butcher here in the US to leave some fat on ! Even when I special order my rib roast at christmas and ask for it not to be so closely trimmed they say they have to do it that way. I always end up having them tie an extra layer of fat onto the roast . It seems it's store policy no matter what the customer wants.
Pork has lost a lot of it's flavor here too, the pigs are raised to be lan...too lean!
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Post by Anne on Oct 24, 2007 7:10:36 GMT -5
I like a THIN layer of fat that has become completly crispy . I don't like to recognize the taste and feel of the fat at all . So I guess that I will vote for something in the middle . My, Gitte, that's a VERY serious question for a poll   |
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Post by Happygoin on Oct 24, 2007 7:19:04 GMT -5
I'm with Shoesy on this one...but only as a health issue. I love pork cracklins and the skin off a roasted chicken and all sorts of bad-for-you things but I try to not to eat them very often. I succumb at Thanksgiving and gorge myself on the skin then. The rest of the year I try to be good.
And btw, not to hijack the post, but a food fact I saw on the Food Network last night said that DENMARK eats the most candy per capita of any nation in the world. I think it was 36 pounds per year. Gitte???
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Post by GitteK on Oct 24, 2007 7:42:03 GMT -5
Happy-love, you are probably right about the candy thing. I am personally not a candy lover, I get SOOO thirsty after a pound of mixed licorice and winegums...... I am more in the redwine-and-expensive-chocolates departement, plus of course the occasional pork crackling....... and all other things bad for you !  |
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Post by sistereurope on Oct 24, 2007 7:43:22 GMT -5
I was a bit confused when I saw this post - I thought you were talking about that ultimate Southern snack treat, the Pork Rind:  Well, I guess that they supposedly come from the same source (at least according to the picture on the bag ;D) |
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Post by GitteK on Oct 24, 2007 8:33:49 GMT -5
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Post by Anne on Oct 25, 2007 4:01:24 GMT -5
It is the first time that I ever hear about cold pork skins for human consumption . This is the kind of treats that are sold for dogs here, in the same kind of bags (Gitte, how do you feel about enjoying doggie food ;D ?) . Thank you to move my poll from "I can but prefer other crisps" to "NOT ON MY LIFE !!"  |
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toutou
Junior Member
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Post by toutou on Oct 25, 2007 4:43:15 GMT -5
Oh Anne, they are a regular item in our local Auchan charcuterie section. Lots of folks around here love them. Me, I like anything salty and crunchy, so I don't mind them, but I don't buy them as we all know they are not really good for us. |
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Post by Anne on Oct 25, 2007 4:59:24 GMT -5
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toutou
Junior Member
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Post by toutou on Oct 25, 2007 6:08:16 GMT -5
Funny.. I think folks around here will eat just about anything. Nothing seems to go to waste.. |
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muffya
Junior Member
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Post by muffya on Oct 25, 2007 11:55:56 GMT -5
I love crackings on a roast, but it just isn't done here in the US. When I saw the title, I thought of the bagged kind as well. We also have spicy ones. Many of the brands I see are marketed toward the hispanic market and are in spanish, so I don't know what flavor they are besides picante.
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Post by Becky (Berkeleytravelers) on Oct 25, 2007 12:22:05 GMT -5
Sorry, but if I'm going to consume what amounts to pure fat, I can find it in forms I like much better than this ! |
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Post by andi on Oct 25, 2007 14:29:29 GMT -5
In the UK we call them bags of "Pork Scratchings" and they are almost always found in pubs along with your beer, the same as Scampi Fries........ I have in the past tried them as a child but I couldn't face them now. I think it is because hubby is a veggie, even the thought of eating the skin on chicken makes me feel ill |
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Post by annettecinca on Oct 25, 2007 15:56:22 GMT -5
I'm with Becky! How about some nice rich, creamy Normandy butter slathered on our croissants?!  |
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Post by susanb on Oct 25, 2007 16:52:17 GMT -5
From one in the U.S. who occ. makes pork cracklings, it is a very labor intensive project. First of all, you have to find the butcher who will give you the pork intestines and then a day or so later after much boiling, straining, cleaning the intestine, voila, your left with different size pork crackings. You decide where you want to go from there. You can eat them as crisps, or make them tinier for cookies. It is an adventure. Pork cracklins are made from hog intestines, not that gorgeous layer of fat on your roast. s
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Post by GitteK on Oct 26, 2007 0:34:18 GMT -5
OMG, susanb ! THEY ARE NOT MADE FROM INTESTINES (meaning: tripes ??)  Now you even had ME feeling sick...... PLEASE tell me, you were joking ! Cracklings are ONLY made from the skin of a pig - NO other bodyparts - EVER !! |
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Post by Becky (Berkeleytravelers) on Oct 26, 2007 0:50:32 GMT -5
Sorry, Gitte - Susan is correct (is it possible that this is something that perhaps originated in Lyon?)
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Post by joan1 on Oct 26, 2007 2:17:58 GMT -5
I love the crackling pork rinds my mom used to do on our roasts,, I love the crunchy side and the soft side, I love love love the fatty taste. In fact, I love the taste of fat and salt, they are my two favorite food groups . I do not like my fat slimy or soft though, oh except,
I used to love eating beef bone marrow spread on bread,, this was also something my mom and grandmother used to make. I don't make it though.
I used to love pork rinds ( crispy chips shown in bags) but now I am a bit grossed out as I did think they were just deep fried skin, the intestines idea kind of turns my stomache. I will most likely still eat them though , as they are my favorite food groups in one, fat and salt. I eat raw oysters so there is no use that my sensibilities are too tender, if something tastes good, I'll eat is.
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) has just given me the full lecture of the GROSSNESS of pork cracklings, because we Danes do in fact make our pork roast in the oven WITH the skin sliced, so that we have the cracklings too ! 
hahahha