I've been calling you Jeanius for a while now. Glad these guys are finally catching on.:thumb:
That is an Einstein move with the pork skin coated skrimps. Maaavelous, Daaaling!:hug:
LOL!
You stole that from me Pat.
...and it's Jeaniusz BTW.:becky:
She also goes by the name of Doc.J.:thumb:
Very nice, Miss Jean!
Question: how much oil is in your Dutch oven? Is there just enough to cover the bottom or did you deep-fry those skins? Can't quite tell.
As usual, you inspire us with your creativity!
Arlin
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.
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:
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!