Isaac posted:

Im selling bacon and egg rolls at the market tommorow but bought rind on bacon by accident. What do i do with all these bacon rinds.

Mumpy Puffinz posted:

cook that poo poo. it will make the bacon more crispy

Isaac posted:

I ended up using it to cook constantly so bacon smoke permeated every area of the market. Then id eat it as a snack. I think ive got more than a kilo left i might freeze it.

Mumpy Puffinz posted:

got some pork rinds. nice. they last forever

Isaac posted:

Im in australia ive only got a vague idea what pork rinds are as a snack. Im guessing you cook em crispy and eat them cold?

Mumpy Puffinz posted:

yeah

Isaac posted:

Sounds alright but i think after a few id be getting the salties pretty bad. I got all these projects i gotta do but i keep getting afternoon drunk.

Isaac posted:

Im in australia ive only got a vague idea what pork rinds are as a snack. Im guessing you cook em crispy and eat them cold?

a hole-y ghost posted:

it's not the same as bacon rind. pork rinds are from fresh pork skin and fat which is then deep fried, but bacon rinds are just the outside part of a slab of bacon, including skin and other parts that are on the outside of the slab.

Mumpy Puffinz posted:

the rind on bacon is the skin

Mumpy Puffinz posted:

I don't think anyone uses pig skin anymore. It's all flavored corn puffs now

Nubile Hillock posted:

I ate a bag of pork rinds once then spent two days with diarrhea.

a hole-y ghost posted:

yeah but it's salt cured and smoked which means that's not what they use for pork rinds

Mumpy Puffinz posted:

I don't think anyone uses pig skin anymore. It's all flavored corn puffs now

a hole-y ghost posted:

That's how you know you're muslim. The diarrhea was God's wrath

Isaac posted:

I think in aus we call the crispy skin on a pork roast or belly 'crackling' and the edge of bacon rind. Both skin though. People eat crackling as very salty snack but i dunno about bacond rind.

Mumpy Puffinz posted:

Isaac posted:

Im selling bacon and egg rolls at the market tommorow but bought rind on bacon by accident. What do i do with all these bacon rinds.

a hole-y ghost posted:

in the US we usually call the harder denser ones cracklings and lighter puffier ones pork rinds

Isaac posted:

That makes sense. Im gonna makea some pork rinds on tuesday maybe. If im getting all american is there some kind of 'hot sauce' variation on this.

a hole-y ghost posted:

Eh, usually just plain. Sometimes we eat them with Louisiana Hot Sauce

Isaac posted:

Do you cook them with the sauce orput it on after or dip it.

Isaac posted:

Is tabasco sauce a hot sauce or is it a more viscous thing.

a hole-y ghost posted:

hot sauce, which (I dunno, maybe it's the same in Aus?) in the US is basically a runny vinegary cayenne pepper sauce

Isaac posted:

Is tabasco sauce a hot sauce or is it a more viscous thing.

Isaac posted:

It just drips out like a dropper how am i gonna fill a dipping container with that

Isaac posted:

It just drips out like a dropper how am i gonna fill a dipping container with that

Isaac posted:

It just drips out like a dropper how am i gonna fill a dipping container with that

Nubile Hillock posted:

loving pour it on top of the food instead of dipping it you weirdo foreigner!!

Nubile Hillock posted:

loving pour it on top of the food instead of dipping it you weirdo foreigner!!

Nubile Hillock posted:

Dipping into a tabasco-type sauce usually leads to a sub-par sauce experience as the flavor is sort of overpowering and it's not good in and of itself, as it's quite vinegary. Dripping sauce onto each individual piece as you eat it (tabasco usually has a tip conducive to small drips) or dripping sauce all over the plate of food is superior.

Personally, I would forgo the tabasco entirely and get some sweet thai chili sauce.

Isaac posted:

Im not some kind of bacon terrorist

Bacon Terrorist posted:

I wait a lifetime for a thread like this to come round and my phone autocorrects 'frown' to 'from' and makes me look like a rank amateur