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Rancid pig fat

Discussion in 'Ask A Question' started by jcbman, Feb 20, 2018.

  1. jcbman

    jcbman I reversed my Type 2 · Well-Known Member

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    I thought I'd give pork scratchings a go again.
    Is it me, or do they taste like bacon that's been in the freezer for a couple of months too long?

    Rancid pig fat in a bag.

    Don't get me wrong, fresh cooked at the fair ground, or in the oven at home is fine, but the stuff in bags, utterly disgusting.

    Anyone else, or am I the only one here?
     
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  2. Rachox

    Rachox Type 2 (in remission!) · Moderator
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    I buy Mr Porky pork crackles from Tesco, they don’t taste rancid to me!
     
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  3. jcbman

    jcbman I reversed my Type 2 · Well-Known Member

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    They were the ones, utterly inedible.
    Straight in the bin.

    Weird how taste buds are I guess.
     
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  4. wiflib

    wiflib Type 2 (in remission!) · Well-Known Member

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    I ate too many in the early days, salted macadamias too, can’t go near either of them now, not even the homemade ones.

    Scratching are good ground up for a crispy coating though.
     
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  5. SueJB

    SueJB Type 1 · Well-Known Member

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    Sometimes you can get a wiffy bag
     
  6. Boo1979

    Boo1979 Other · Well-Known Member

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    Me too. Ive tried really hard to like them but every flavour from different makers tastesof rancid salty pig fat. I currently nibble chilli biltong instead
     
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  7. Rachox

    Rachox Type 2 (in remission!) · Moderator
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    What a waste! :wideyed: You should have let me have them! :hungry:
     
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  8. Boo1979

    Boo1979 Other · Well-Known Member

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  9. Incyb

    Incyb Type 2 · Well-Known Member

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    Not my thang either. They didnt exist in Scotland until recently. I tasted them in Nottingham 20years ago for the first time. In a pub. You could see the wee hairs. Freaked me out.
     
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  10. JohnEGreen

    JohnEGreen Other · Expert

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    All pork scratchings ever did for me was break my teeth when I still had them that is.
     
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  11. jcbman

    jcbman I reversed my Type 2 · Well-Known Member

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    I can still taste the ones I didn't spit out.
     
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  12. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    I have never bought any other than those from the butcher around the corner, and if you aren't in the shop when the tray is brought out you are likely to be too late - fresh is definitely the only way to eat them for me - but I used to do storage testing for Allied Lyons and so I know that my taste sense is above the average.
     
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  13. bulkbiker

    bulkbiker Type 2 · Master

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    All the more for me then...
     
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  14. ickihun

    ickihun Type 2 · Master

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    Pork scratchings was a tool I used to stop craving carbs. Greatly effective. Too fatty for my diet thou if I want to get my weekly 1kg off. Insulin doesn't like fat much. Slows down the digestion.
    However a great liver block to encourage great fbgs in the early days to keep low carbers motivated.
    A great tool.
     
  15. Robbity

    Robbity Type 2 · Expert

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    When I saw your topic heading I thought you'd re-discovered an old and very weird (Victorian I think) treatment for diabetes - eating rancid fat! :wideyed::yuck: I found a reference to this when looking for something else via Google a while back, but can't find it again now to prove it's not just my lurid (or perhaps rancid) imagination working overtime!

    Robbity
     
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  16. JohnEGreen

    JohnEGreen Other · Expert

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    "
    Dietary management of diabetes mellitus
    By DAVID R. HADDEN and E. ANNE WILSON, The Sir George E. Clark Metabolic
    Unit, Royal Victoria Hospital, Belfast BT12 6BA
    It seems strange that the early writers on diabetes did not seem to recognize the
    effect of food restriction on the symptoms of the disease (Malins, 1968). John Rollo
    (1797) may be regarded as the pioneer of modem dietary therapy, although his
    theoretical reasoning was confused. His dietary advice involved a rigorous and
    unpleasant lifestyle, which probably accounts for the unpopularity of dieting for
    diabetes at that time. ‘Breakfast, 13 pints of milk and + pint of lime water, mixed
    together; bread and butter. For noon, plain blood puddings, made of blood and
    suet only. Dinner, game or old meats which have been long kept; and as far as the
    stomach may bear, fat and rancid old meats, as pork, to eat in moderation. Supper,
    the same as breakfast’. "

    https://www.cambridge.org/core/serv...f/dietary_management_of_diabetes_mellitus.pdf
     
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  17. Sue192

    Sue192 Type 2 · Well-Known Member

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    :wtf:
    13 pints of milk plus a pint of lime water (presumably lime as in chalk rather than green things given the age of the advice) twice a day, never mind the rancid/ancient stuff? Well, I suppose it was a cure of sorts. You'd probably be dead within a week!

    I like Mr Porky or The Posh Pig (if I can find it) but having eaten a mountain of real crackling at the weekend I'm weighing up the pros (absolute taste sensation) and cons (blue smoke, fat splatterfest, oven mega-clean) of buying it from the butchers. And to think that for years the very mention of eating crackling brought condemnation!
     
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  18. Robbity

    Robbity Type 2 · Expert

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  19. Fruitella

    Fruitella Type 2 · Well-Known Member

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    Looks like there may have been a typo by someone - should be one and a half pints of milk and half pint of lime water! :bookworm:.
     
  20. Boo1979

    Boo1979 Other · Well-Known Member

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    Maybe the law of unintended consequences! That dietary protocol would certainly make me eat very little indeed
     
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