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BS: Pork Scratchings
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Subject: BS: Pork Scratchings From: GUEST,Claire M Date: 13 Sep 13 - 12:43 PM Hiya, I love them so much one of my links is to Pork Scratching World, & I was disappointed when I couldn't find a recipe for fish pie w/ a pork scratching topping. I only really like the ones in the big clear bags/little gold bags. When I was having a packet of said scratchings my nail varnish, which had gone off a bit, flaked off in my mouth & I nearly ate it. Which are your favs?? |
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Subject: RE: BS: Pork Scratchings From: Steve Shaw Date: 13 Sep 13 - 02:58 PM I don't like those big puffed-up ones much. I love Mr Porky ones, as long as I don't find a pig's nipple in there. It has been known. |
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Subject: RE: BS: Pork Scratchings From: Dave the Gnome Date: 13 Sep 13 - 03:11 PM I just had some of those big puffed up ones. Not as good as the proper stuff but at my age I have to look after me teef :-) Scratchins, scratchins I'm itchin to get some scratchins Scratchins, scratchins Bite on the skin of a pig Anyone any idea where I heard that? Coz I've not! Cheers DtG |
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Subject: RE: BS: Pork Scratchings From: sciencegeek Date: 13 Sep 13 - 03:30 PM LOL... I had to goggle the term just to get a clue :) What we call pork rinds... cracklings are rendered from belly & back fat. When we started raising pigs I decided to see just how much I could process. The old saying goes... used everything but the squeal... and it's pretty accurate. So you would use the rinds - perhaps cut thin- much the way we would add crispy fried onion rings to the top of a casserole? Or am I missing something? |
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Subject: RE: BS: Pork Scratchings From: Q (Frank Staplin) Date: 13 Sep 13 - 03:45 PM Chitlins and cracklins and chicarrons I know, but scratchings?? |
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Subject: RE: BS: Pork Scratchings From: GUEST,Peter Date: 13 Sep 13 - 04:07 PM I love them but my fillings don't. |
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Subject: RE: BS: Pork Scratchings From: Will Fly Date: 13 Sep 13 - 04:42 PM Urgh! Fat and salt! Hate them! Hate them! Hate them! Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them!Hate them! Hate them! Hate them! |
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Subject: RE: BS: Pork Scratchings From: Will Fly Date: 13 Sep 13 - 04:44 PM I really don't like them... |
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Subject: RE: BS: Pork Scratchings From: Uncle_DaveO Date: 13 Sep 13 - 05:39 PM I don't know about "Pork Scratchings", of which I've never heard before this. I like pork rinds just fine, though. They contain the two essential nutrients for life and enjoyment, fat and salt! Love, 'em! (etc. etc.) Dave Oesterreich |
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Subject: RE: BS: Pork Scratchings From: Janie Date: 13 Sep 13 - 10:37 PM Tell us how you really feel, Will Fly:>) I don't like them either. But most things fried don't agree with me, even when I do like them. I'm guessing pork rinds/scratchings have been around for as long as people living subsistence lives and raising hogs has been around. Waste not want not, eh? Thinking about the hard labor of working crops with hand tools in hot sun. Burning calories and sweating water like a faucet. Fat and salt were/are probably still good and useful fuel/food in those life circumstances. |
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Subject: RE: BS: Pork Scratchings From: Rapparee Date: 13 Sep 13 - 11:30 PM Pickled pigs' tails. Mmmmmmmm! A big ol' gallon jar of 'em, lookin' like a big jar of pink snakes. And pickled pigs' feet and ears, too! |
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Subject: RE: BS: Pork Scratchings From: GUEST,Musket evolving slowly Date: 14 Sep 13 - 02:57 AM The Farm Shop in our village make their own and most weeks I get a bag. I like the small salty bits at the bottom of the bag best. I don't like the puffed up popcorn type at all. It has got to be recognisable pig with fat one side and hairy skin the other. My mate Barrie is convinced he had some in a pub in Barnsley and there wasn't so much a nipple. No he'd happily eat that., but a recognisable tattoo. Gets you thinking. .... Related to this. My dentist saw me adding a pack last year as we were both at the shop at the same time. He told me he loves them. Mainly due to the cost of servicing and maintaining a Porsche. Give him his due, it's a red 944. |
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Subject: RE: BS: Pork Scratchings From: GUEST Date: 14 Sep 13 - 03:34 AM They have actqually been found to be a. Superfood on a par with blueberries according to the daily mail. yum. |
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Subject: RE: BS: Pork Scratchings From: McGrath of Harlow Date: 14 Sep 13 - 06:48 AM I think Will Fly seems to have too high an opinion of their merit. |
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Subject: RE: BS: Pork Scratchings From: Stu Date: 14 Sep 13 - 07:01 AM Food of the gods. Or more accurately the food of fat bastards like me. The fatty salty ones are my faces. Bemused to see in the US the puffy ones come in huge bags and are flavoured. They're not a patch on the real thing but still not bad; I once ate a whole bag whilst travelling across the prairie of South Dakota. The best ones are made in the West Midlands, with the Black Country ones being the best of those. Bostin! |
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Subject: RE: BS: Pork Scratchings From: Don(Wyziwyg)T Date: 14 Sep 13 - 06:26 PM ""I'm guessing pork rinds/scratchings have been around for as long as people living subsistence lives and raising hogs has been around."" You guess rather well Janie. They've been around since the first pigsty burned to the ground and the farmer burned his fingers on one of his pigs and stuck 'em in his mouth, discovering one of life's greatest culinary pleasures. They are basically "crackling" broken up into bit size pieces and salted well to preserve them. Very tasty!! Don T. |
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Subject: RE: BS: Pork Scratchings From: Don(Wyziwyg)T Date: 14 Sep 13 - 06:28 PM One day I'll smash this keyboard! BITE SIZE! DT |
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Subject: RE: BS: Pork Scratchings From: MGM·Lion Date: 15 Sep 13 - 02:07 AM There there, Will! Now now! Just be a good boy, and we promise nobody will make you eat them. OK? So just relax, dear... |
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Subject: RE: BS: Pork Scratchings From: Noreen Date: 15 Sep 13 - 08:23 AM This manufacturer makes 60tons of them a week... Bikers' Bostin Black Country Scratchings -with the Hairy Bikers Yum! We introduced Max to this culinary delicacy in the Cod and Lobster in Staithes, after our boat trip out from Whitby festival. Remember, Max? :) |
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Subject: RE: BS: Pork Scratchings From: Claire M Date: 16 Sep 13 - 09:09 AM Hiya, No good for your ♥ @ all but great for your well-being. Not good for me to have cos they make my throat sore but they make me want to get down on my knees & pray to the God of Pork. Bessie Smith had a song, 'Gimme A Pigfoot …...' Wonder if that was what she meant?? ☻ |
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Subject: RE: BS: Pork Scratchings From: Jack Campin Date: 16 Sep 13 - 10:19 AM I think that song predates Bessie Smith. Last time I was in a Chinese supermarket the guy in the queue ahead of me was buying two plastic bags full of something squidgy and pink. One was labelled "Pig Maw" and the other "Pig Fat End". There are doubtless Chinese songs about those. |
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Subject: RE: BS: Pork Scratchings From: Steve Shaw Date: 16 Sep 13 - 06:19 PM My ideal piece of pork scratching is 1" by 3/4", crunchy rind 3mm thick, underlying fat 1cm thick, way too salty for good health. Pig bristles optional. A bag of that and you're forced to drink no less than two pints of bitter. What else can life be about? |
