lardy
Caneguru
Posts: 576
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Post by lardy on Apr 3, 2024 13:04:29 GMT
I have accidentally come across the secret food for old man strength , My mate John who I have mentioned here before is a FREAK, he's 60+ years old and like 17 stone solid muscle, he does removals for a living. I visited my old friend John last night to discuss skittles ( a pub game played in the UK) and he told me to help myself to a cuppa, I opened his snack cupboard on accident looking for tea bags when a load pork rinds (the airy type, not scratchings) spilled out, huge bags of the stuff and I said "Fuckin ell John you like them don't ya mate?" and he said that he ate a packet (100g) most nights when he's watching TV with a beer or two after work then weight training, I looked at the nutritional info and I was shocked at how good it was apart from salt, when I said to him about the salt content and blood pressure, his reply was "What goods the engine if you have no pressure in the tyres", he's a bit of a joker tbh. Pork rind 100g nutritional info: kcal: 519 Fat: 27.7g Carbohydrates: 1.1g Protein:67.4g salt: 6g His workout for anyone interested is: bench press 10x10 lat pulldown 10x10 curls 3x10 deadlift 3x 3,2,1
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Post by Deuce Gunner on Apr 3, 2024 23:52:08 GMT
The Atkins fans have been pushing pork rinds as substitutes for potato chips (crisps to you Lardy) for a long time and I have also seen them touted many times finely ground in a food processor, as substitutes for breadcrumbs in recipes that use bread crumb coatings.
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Post by BigBruvOfEnglandUK on Apr 4, 2024 7:29:41 GMT
You'll do yourself more harm dodging salt than you will from using it. I have mackerel and eggs for breakfast. I have all the brine (salty water) from the mackerel tin with it. I have a heaped teaspoon of salt in the juice I drink through the day and I put salt on my dinner every night. My blood pressure is always good.
If you like pork rinds, try pig's ears. Cook them under the grill. Very similar but with a meaty bit where it would have been attached at the head. Delicious with lard and salt, m8s.
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lardy
Caneguru
Posts: 576
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Post by lardy on Apr 4, 2024 9:53:58 GMT
You'll do yourself more harm dodging salt than you will from using it. I have mackerel and eggs for breakfast. I have all the brine (salty water) from the mackerel tin with it. I have a heaped teaspoon of salt in the juice I drink through the day and I put salt on my dinner every night. My blood pressure is always good. If you like pork rinds, try pig's ears. Cook them under the grill. Very similar but with a meaty bit where it would have been attached at the head. Delicious with lard and salt, m8s. I give pigs ears to the dog , I might give them a try, I've had trotters a few times and brains which my uncle eats for breakfast most days. I don't know if it's the influence of certain religions or what but pork products are really cheap here, I know it's fattier meat but I love a plate of shoulder steaks
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captkronos
Caneguru
If you loved the Shovelglove, here comes the Paddletub!
"You Eat Life or Life Eat You"
Posts: 480
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Post by captkronos on Apr 4, 2024 11:46:02 GMT
I had heard that in prison they even put them in ramen, so I tried it. Not bad at all, it's meat of sorts so makes it enjoyable. Yes, the pork rind industry should pay royalties forever to the Atkins foundation, they completely brought this snack back from near extinction. The different flavors now make them much more palatable than just the plain ones I grew up avoiding. I have found Korean bbq, Queso, and chile lime to be my favorites.
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brothersteve
Caneguru
He ain't heavy, he's my brother
Posts: 2,245
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Post by brothersteve on Apr 4, 2024 14:35:56 GMT
Where's Thinman with his stories of using SPAM?
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Post by Deuce Gunner on Apr 4, 2024 22:05:30 GMT
Where's Thinman with his stories of using SPAM? AMM perhaps?
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Post by mrdave100 on Apr 5, 2024 1:35:07 GMT
I bet sugar affects blood pressure more than salt
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Post by mr potatohead on Apr 5, 2024 14:20:12 GMT
I love pork rinds. I've also bought cracklin's from the butcher shop and made my own by oven baking. Puffs them up. Very hot & tasty, m8s!
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