Doug Freyburger wrote:
Jean B. wrote:
Bill O'Meally wrote:
Jean B. said:
In the past I have never deigned to eat pork rinds/cracklings.
Ground up, they make a great LC substitute for bread crumbs.
I will try to remember that. In what context? I am thinking nut
flours, maybe besan (I need to look into that) would be good for
coating things. As far as meatloaf-type things go, I am thinking
about using TVP.

Ground nuts make for a heavy "breading". Nut flour makes for a light
"breading". Crushed pork rinds make for a "breading" as light as
tempura.

Thanks. That is useful advice.

--
Jean B.