Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Hi Bertie, Beets are delicious when roasted and served with creme fraiche. Wrap the beets (washed and trimmed--no need to peel) in aluminum foil and in a roasting/baking pan and bake at 350 for about 2 hours or until a knife easily pierces the beet. Let them cool a bit and then rinse under cold water while rubbing the skins off (they come off very easily). Serve hot or cold in salads, soup, or with creme fraiche and salt. Cracklings are produced when you render lard. They are delicious and melt in your mouth (as you know). I add them to cornbread batter (yum) or eat them hot with some salt (double yum). They are very good for you if the fat is from a pig that wasn't fed soy and had plenty of sunshine. Lard and cracklings can be very high in vitamin D. HTH, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Bertie- >Unfortunately, my local giant eagle doesn't carry cracklins. I'd like >to go to a butcher and inquire about them, but I would feel a little >less silly if I had a proper name for them. Are they really called >cracklins? Are they any good for you? They're called cracklins, cracklings or pork rinds. Are they good for you...? Well, they're not top-drawer nutrition, but if they're from good pigs pastured on great soil, I'm sure they could be a lot worse. The WAPF shopping guide recommends the Grandma Utz brand of pork rinds, but something in those makes the mucous membranes in my mouth swell whereas other brands aren't a problem. If you know a good pig farmer who produces lard, ask whether he sells cracklings or pork rinds. Otherwise it's probably best to limit them to an occasional indulgence. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 I make the fermented beets routinely and love them! Phil Cracklins and beets Well, I have two questions. First off, I saw some nice beets at the market and I am planning on having some beets soon. Has anyone tried the recipe in NT for beets? Or does someone have a recipe that they like better? I love canned beets, but I have never had a fresh beet. I was also wondering if anyone had ever heard of cracklins. When I my grandparents would get their pigs butchered, they always got these crispy little pieces of stuff that grandma called cracklins. They were really yummy and they tasted kind of like bacon. I used to eat them right out of their container in the refrigerator, but I think grandma added them to food for the flavor as well. I believe that they might have been skimmed of off the lard when they rendered it, but I'm not sure. They always came in a couple of big paper grocery bags. Unfortunately, my local giant eagle doesn't carry cracklins. I'd like to go to a butcher and inquire about them, but I would feel a little less silly if I had a proper name for them. Are they really called cracklins? Are they any good for you? Anyhow, thanks in advance for the answers. Bertie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 theres a great polish recipe of beets and horseradish. very tasty, but it's cooked Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 --- In , " a_l_ " <anonymousm@n...> wrote: > > theres a great polish recipe of beets and horseradish. very tasty, but it's cooked > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 i never made it myself. but any polish restaurant i went to made it well. this is one of the only ways i like to beets. the other one i forgot was borscht... beet and cabbage soup .sometimes with meat and sour cream. Re: Cracklins and beets > > theres a great polish recipe of beets and horseradish. very tasty, but it's cooked > > > Quote Link to comment Share on other sites More sharing options...
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