Who would have thought?
January 5 2002 by Tony W. Cartledge , BR Editor

Who would have thought? | Saturday, Jan. 5, 2002

Saturday, Jan. 5, 2002

Who would have thought?

By Tony W. Cartledge BR Editor My family recently discovered a new snacking sensation - microwave pork rinds. We first saw them at a Wal-Mart in Tennessee, and later bought some at a South Carolina grocery store. The Tar Heel state can't be far behind. You can forget your caviar, foie gras, shark fin soup and truffle sauce - I don't know any finer delicacy than the skin of a hog.

Pork skin is at its best, of course, when peeled fresh from the hide of a pig - or pig parts - that have been dripping over hot coals since daybreak.

Of course, there is a downside to picking at pigskin - one bite inevitably leads to another, and another. It's all too easy to overdo it, and there can be consequences to pay.

Overdosing on fresh pork skins can lead to oily cheeks, intestinal distress, and unwanted pounds. My wife can testify that broken teeth are also a distinct possibility.

The packaged pork rinds you can buy like potato chips at the convenience store are a pitiful substitute for skins picked fresh from the ham, but they're generally lower in fat and have fewer side effects.

Compressed chips of "unexploded" pork rinds have been available for a while, but they are hard to find, require heating in really hot oil before popping out, and are correspondingly greasy.

The microwave version deletes the extra oil and most of the trouble. Just shake the packet, stick it in the microwave like popcorn, and watch it swell. Voila! In 90 seconds you've got hot pork rinds and only seven grams of fat in a three-serving bag.

There's one more good reason to be glad the Judaizers of Acts 15 and Galatians 3 didn't win out and subject the church to Hebrew dietary laws.

You can pig out and hog the whole bag.

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1/5/2002 12:00:00 AM by Tony W. Cartledge , BR Editor | with 0 comments
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