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my baked bean recipe calls for me to discard the fat/skin from my smoked ham hock. I used to just give it to the dogs as a treat, but I don't have dogs any more  What can I do with the skin off a ham hock?
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Mar 17, 2020 03:23
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| # ¿ Apr 28, 2024 12:19 |
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Steve Yun posted:Bake and eat like a potato chip? Use binder clips to keep it stretched flat on a cooling rack or something SubG posted:The canonical Southern approach to pork rind is to fry for a couple minutes and then bake/roast on a rack. You can bake/roast and then fry if you want a more chicharron-type thing (less like a rasher of bacon, more like puffy bag-of-pork-rinds pork rinds). this is a great idea! I loved chicharron when I visted Seville so it makes sense to try at home!
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Mar 17, 2020 04:41
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that looks tasty. Quince paste is another good thing, great to have with cheese and a good jam substitute too. I've been making a simplfied variant of this Rick Stein curry a bit, I think it's going into regular apocalypse rotation now. https://www.bbc.co.uk/food/recipes/potato_and_pea_curry_19537
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Mar 24, 2020 11:46
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This Cavolo Nero, Salami & Borlotti Bean dish was great and really works for quarrantine situation, especially if you can grow the kale/whatever yourself. Don't do like I did and overcook the beans. 
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Apr 1, 2020 11:08
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Can confirm greatness of that Kale Delivery System. My sister-in-law introduced us to that one and it’s 11/10
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Apr 22, 2020 06:32
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