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Rancid pig fat

J

jcbman

Well-Known Member
Messages
263
Type of diabetes
I reversed my Type 2
Treatment type
Diet only
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?
 
I buy Mr Porky pork crackles from Tesco, they don’t taste rancid to me!
 
Rachox said:
I buy Mr Porky pork crackles from Tesco, they don’t taste rancid to me!
Click to expand...

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

Weird how taste buds are I guess.
 
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.
 
jcbman said:
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?
Click to expand...
Sometimes you can get a wiffy bag
 
jcbman said:
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?
Click to expand...
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
 
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.
 
I can still taste the ones I didn't spit out.
 
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.
 
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.
 
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
 
"
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
 
JohnEGreen said:
"
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
Click to expand...
:***:
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!
 
Sue192 said:
:***:
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!
Click to expand...
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:.
 
JohnEGreen said:
"
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
Click to expand...
Maybe the law of unintended consequences! That dietary protocol would certainly make me eat very little indeed
 
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