I have to admit to being an addict; I'm addicted to Pork Scratchings.
They have to be those big fatty ones; the ones that are really bad for you.
Duck Scratchings are available here (Grattons de Canard), but they are small and often feathery, and not at all what I'm after.
I blame Amazon. Now that one can buy just about anything at the click of a button, I cannot stop myself from ordering wonderful 'Mr Scratchings' multi-packs. They arrive just a couple of days later in packs of 12.
I also ordered myself two dozen 200gm tins of Ma Ling Pickled Cabbage. It's a type of Chinese Kimchi, to which I am also addicted. Fermented cabbage is very good for you, so I'm hoping that the benefits of the one will counteract the detriments of the other. Yin and Yang, etc.
When god was handing out 'taste buds', he must have given me a very special set!
p.s. I used to be addicted to Maynard's Wine Gums, but I went to re-hab.
God gave me taste buds that are addicted to chocolate. ;)
ReplyDeleteGreetings Maria x
You are not alone Maria. The re-hab clinic would have to be HUGE.
DeleteSometimes a little of what's bad for us is good for us. Yesterday, a cold day, I had I to wait for somebody for hours. It was lunchtime. The only thing I could get to eat was something I eat maybe once a year. It's called horse-liver-cheese and the locals love it. You can buy it everywhere. It comes in a steaming pink inch thick slice in a bun. I've no idea what's in it. I imagine it's not the healthiest thing to. But the hunger devil made me do it . . .
ReplyDeleteAlso now left comment for yesterday. Ciao!
DeleteHORSE LIVER CHEESE? Could this be a combination of my three favourites, Horse, Liver, and Cheese? Sounds quite delightful.
DeleteIt has no cheese. I don't know about the others.
DeleteI suspect that much of what I eat is 99% Horse.
DeleteSadly I don't think my teeth are strong enough to crunch pork scratchings anymore.
ReplyDeleteYou should see what they've done to mine. On second thoughts....
DeleteGood to see the old Cro back talking about the pleasures in life. I also had a Maynard Wine Gum addiction, always when driving. Added to which before one was finished I used to pop the next one in. At that rate I got through a packet pretty pronto. There was always the fear of being breathalysed...
ReplyDeleteLX
When I was still working on the London Stock Exchange, there was an inter-firm wine gum competition. I represented my firm, and had to do considerable 'training'. We were blindfolded, and had to tell the flavour just through taste (and shape). The competition usually took place on drunken evenings; I wonder why!
DeleteScratchings? Pork? Oh Cro, I despair.
ReplyDeleteA Yorkshire delicacy!
DeleteOften wondered what the hell pork scratchings were. And kimchi. Haven't tried either. Don't want to . Scratchings sound as though they are the sort of thing I could get used to .... Fatty, crunchy, good.
ReplyDeleteFermented cabbage. No. Won't be be seeing that in my dreams.
I'll stick with chocolate!
The cabbage is certainly an acquired taste.
DeleteI assumed they were pork crackling but see that they made that as well. What exactly are pork scratchings?
ReplyDeleteI imagine that the scratchings are skin plus fat, and the crackling is just the skin. I may be wrong.
DeleteI am a little confused about pork scratchings and pork crackling. In a local cafe, you can ask for pork crackling with you pork sandwich on a plate, and you get something that is very tasty and crunchy, but also very salty. I prefer the crackling from a roasted piece of pork, complete with fat.
ReplyDeleteThey are really an English Pub' snack; perfect with a pint or two. Salted and deep fried small lumps of skin and fat. Highly addictive.
DeleteSmall and feathery? You prefer big and hairy.
ReplyDeleteThese ones have perfect shaves. Not a bristle in sight.
DeleteNo that's me Thomas
DeleteIt's ages since I had a pork scratching. They are very enjoyable. Many years ago I was a chocoholic but I'm in recovery now and two pieces a day with coffee is my limit. Like Lettice, I had an addiction when driving long distances: jelly babies or licorice allsorts. Now that I've been diagnosed as glucose intolerant (borderline type 2 diabetic) I've given them up completely.
ReplyDeleteI like really good quality chocolate, and usually have a couple of bits at Christmas. Otherwise I'm not fussed, and my doc' remains happy.
DeleteI love cashews but at the current price of them I think rehab might be cheaper. Enjoy the pork scratchings,Cro.
ReplyDeleteI'm trying to limit myself to one pack every 3 or 4 days. My waistline and diabetes dictates as much.
DeleteTwo of my favorites. I eat kimchi but have not tried the one you like. Love the pork crackings but have not had any for a long time.
ReplyDeleteOnly person in the world who doesn't care for chocolate but love licorice. Must be careful with it as it affect blood pressure.
So enjoy when you talk about food !
cheers, parsnip and mandibles
I love licorice too, especially Haribo licorice wheels.
DeleteYes please !
DeleteI would think that they are fried pork rinds. .. which are not bad nor are they something I'm fond on... but better than pickled pigs feet that is sold in little country stores around the bayous of Louisiana. I guess my additions would be dark chocolate and strong fresh coffee.
ReplyDeleteThey sell those pickled Pigs Feet here; usually sprinkled with chopped Garlic and Parsley. I haven't had one for years! I wonder if it's the French connection?
DeleteNow here's a treat you might love. Fill an entire crock pot with hog fat and let it cook down slowly. The liquid becomes luscious lard but the pieces left behind get all burnt and crunchy. A few pieces dredged in salt and I'm happy for a week.
ReplyDeleteDonna, that sounds like Pork Scratchings to me. Maybe ours are bigger pieces, but the principal is the same.
DeleteYou’d love our local markets here in the Black Country Cro. They sell great heaps of old fashioned pork scratchings, some just salted but also chilli ones and curry ones. You can order them by weight like a buying sweets!. Around Xmas time they sell bags of hot scratchings along side the hot chestnuts.
ReplyDelete