htrisna
Take a breath!
I like to crush chicharrones and sprinkle on top of gumbo. It cranks the gumbo up to eleven.
I use Bakennettes Hot n Spicy though.
I use Bakennettes Hot n Spicy though.
Some Chicharróns.....and shrimp
- Thread starter cowgirl
- Start date
fingerlickin'
Quintessential Chatty Farker
Diabolical Porkified Shrimp! Man, even I would have to hit that! :thumb:
Thanks everybody! I forgot to mention, I sprinkled the shrimp with SM Season all too. :grin:
(((HUGS))) to both of you!! :becky:
Thank you Arlin! I deep fried these. As soon as they hit the hot oil they sank to the bottom and shot right up to the top. I used tongs to keep them submerged until completely "pufffed". I could only handle doing two at a time, they cooked so fast. :-D
Love that idea...Thanks! :thumb:
lol Jason Thanks!! This might be good on non-seafood items too. :thumb:
Thanks again for the kind comments friends.
.
LOL!
You stole that from me Pat.
...and it's Jeaniusz BTW.:becky:
She also goes by the name of Doc.J.:thumb:
(((HUGS))) to both of you!! :becky:
Thank you Arlin! I deep fried these. As soon as they hit the hot oil they sank to the bottom and shot right up to the top. I used tongs to keep them submerged until completely "pufffed". I could only handle doing two at a time, they cooked so fast. :-D
I like to crush chicharrones and sprinkle on top of gumbo. It cranks the gumbo up to eleven.
I use Bakennettes Hot n Spicy though.
Love that idea...Thanks! :thumb:
lol Jason Thanks!! This might be good on non-seafood items too. :thumb:
Thanks again for the kind comments friends.
.
Well that looks crazy good!
Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff! :hungry:
The shrimp thing is just brilliant - once again, you amaze and inspire! :clap2:
Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff! :hungry:
The shrimp thing is just brilliant - once again, you amaze and inspire! :clap2:
Tatoosh
Full Fledged Farker
We are doing the shrimp things as soon as I get the Chicharrón sorted out. I need to figure out how to dehydrate mine. I tried on the smoker and they must have cooked through since they sure did not puff when we deep fried them.
We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.
But yours sure look a whole lot better than my first try at them!
We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.
But yours sure look a whole lot better than my first try at them!
Greg Thanks! I have more in the freezer and thought about going a different route with the next batch. :grin:
Thanks Tatoosh! I scrapped to remove all fat and meat. Wanted them to be as puffy as possible. I agree fat and meat are tasty..... more like cracklins but tasty.
Good luck with yours, hope you take pics!! :grin:
landarc
somebody shut me the fark up.
That is a great idea, very nice chicharrones as well Jeanie.
cmcadams
Quintessential Chatty Farker
What an incredible idea! I may have to try that. We just call that pork rinds here... no fancy spanish wordology. 
NorthwestBBQ
somebody shut me the fark up.
Vetry creative.
