I'm still working on the archives over at Hold the Toast -- what a pity Dana isn't blogging anymore, but ... so many people aren't.
Well, over the weekend I read the posting about "pork-rind cookies," and the idea just kept nagging at me, so yesterday I gave in. I LOVE them! :-) "Cookies" isn't exactly how i'd describe them, though -- they're more like homogeneous Reese's.
I didn't have the sugar-free chocolate chips she used, and my pork-rind bag didn't contain 5 oz, and the peanut-butter left over from the grandkids' visit last year maybe wasn't the exact right amount (and I wanted to use it up), thus my concoction is a LEEEEETLE different. SO!
ALMOST-DANA'S CHOCOLATE PEANUT-BUTTER PORKIES
3.5 oz. bag of nice fresh, plain pork rinds
~1/2 c. peanut butter
~4 oz. 100% (baking) chocolate
2 T. erythritol
2 T. bulk sucralose
1 bulb-squeeze-worth of vanilla flavored liquid stevia
In the top of a double-boiler I melted the chocolate and peanut butter together till smooth. Meanwhile, I poured the pork rinds into my food-processor and rendered them into crumbs. When the chocolate and peanut butter were homogeneous, I added the sweeteners to taste (knowing that the lightly-salted chicharrones would "dilute" the sweetness). Finally, I stirred in the crumbs, and spooned the resultant mixture into those little Wilton candy-cups I bought on sale after Christmas....
They're delightful -- the candy which is real food! The batch made 24 servings, and if it were later in the day i'd do the math for you. ;-) All the skin-y goodness which is the chicharron, plus nuts and chocolate.... Next time i'll use almond butter in place of the peanut, or -- hell! -- coconut butter would be even better!
It was nice to make something with erythritol that didn't come out bitter or over-sweetened; I think the old Atkins trick of mixing the sweeteners is the very best way to go.
This also opens the door to other appetizer-like ideas based on pork rinds. Salmon and cream cheese, plus the crumbs, rolled in more crumbs, chopped nuts or fresh herbs, maybe? We all already know that the crumbs are the PERFECT substitute for bread or crackers in meatballs.
There's every reason to believe that the "perfect amino-acid intake ratio" includes more glycine/leucine/isoleucine/valine and less tryptophan and cysteine -- two AAs which hit one's bloodstream en masse when: 1) we eat only muscle-meat; and 2) we break down our own muscles during starvation. Ray Peat -- whose writings I take with a lot of grains of salt -- swears that the latter two AAs are inhibitory of the thyroid for that reason, which i'm willing to take as a working hypothesis.
Gelatin, collagen, and cartilage have a long and proud history of healing. I'm going to be doing even more experimenting with both supplements and traditionally-made gelatinous foods, given my good experience with the former! A few days ago, I got my husband (with his shoulder problems) started adding gelatin or collagen hydrolysate to HIS coffee too -- i'm hoping he'll see relief even sooner than I did, with my damned knee. I'm going to start making more fish-head soup, too -- my first experiments have been encouraging.
Short version (too late) -- I've learned to welcome more foods into my diet which originate from connective tissues. This recipe is a keeper.