@ironcheftoni – if you like those, you might also like microwaved chicken skins. They get pork rind crispy … nobody around here eats the chicken skin but me so I nuke it all for myself.
If I have too many to eat, I freeze them in a baggie and mix them with a blender stick into homemade gravies/sauces.
@brasscupcakes i love fried chicken skins! There is a booth at the state fair that sells them I’m the only one in my group that will eat them though and they are so rich I have to bring a to go bag to take most of them home.
@ironcheftoni My neighbor gave me several packets of those. They were good, even though it was a little scary that they kept popping for a while.
I told her that she gave me too many and that she should keep them. Then the truth came out: her husband was cutting back on the alcohol consumption, and the pork rind bone is connected directly to the beer bone.
@PocketBrain@Star2236@tweezak Oh yeah, I think they’re delicious. Tweezak is incorrect in their assessment regarding enjoyment level. I will say that they are probably LESS sweet than regular stroop wafels, but definitely sweet enough. I also prefer it that way. Just to give a frame of reference on my desired level of sweetness, in general I find cakes and frostings too sweet and while good not as enjoyable as a cannoli. While still sweet, it’s not the overload of sugar in frostings. If this sounds appealing, I highly recommend buying them the next time they’re available. I bought mine from the other guys (woot), but if meh gets their crap together and gets some on this site, I’ll buy them here.
Nope. Just pecans, briefly dipped in salt water, then roasted on an open baking sheet that remains in the oven on very low heat to finish dessicating the nuts after the roasting cycle. The time and temperature have to be closely controlled; the margin for perfect results is rather narrow.
Mine is simple, but will require fine-tuning for others because it relies on using my 60-year-old gas oven.
Prepare a regular cookie sheet by lining it with parchment or butcher paper (one layer). I use a shiny stainless sheet; if your sheet is dark, you may need to adjust the time down a bit. Dissolve two tablespoons of salt in two cups of water. Briefly dip one pound of pecans in the salt water, and spread them on the paper-covered cookie sheet, about two nuts deep. Place them in the cold oven, set the temp for 300F, and set the timer for 32 minutes. When the timer dings, turn the oven off and leave the nuts in it for four more hours, to dessicate in the small amount of heat from the pilot light.
Dried pumpkin seeds. Seriously healthy superfood, with a nice, nutty crunch. And if you add some pie spices, you have a “pumpkin spice” with real pumpkin and real spice. When I’m really tired and my body says: “I want carbs, NOW!” - I can eat a handful of dried raw pumpkin seeds with a cup of herbal tea, and I’m fine.