Pork Rinds Quotes

In my lame pescetarian defense, it's very hard to be a girl and say you won't eat something. Refuse one plate of bacon-wrapped pork rinds and you're anorexic. Accept them and you're on the Atkins. Excuse yourself to go to the bathroom and you're bulimic. Best to keep perfectly still and bring an IV of fluids with you to dinner.

If you knew what those [pork rinds] did to your body, you wouldn't eat them.' 'If you knew when the last time I ate was, you wouldn't bother me.

In any case I just cannot imagine attaching so much importance to any food or treat that I would grow irate or bitter at the mention of the suffering of animals. A pig to me will always seem more important than a pork rind. There is the risk here of confusing realism with cynicism, moral stoicism with moral sloth, of letting oneself become jaded and lazy and self-satisfied--what used to be called an 'appetitive' person.

The chips were the enablers, limited pellets of silicon that served an apparently unlimited range of functions, as like a single snackfood delivering the tastes of chocolate, vanilla, pork rind, popcorn, pretzel, and chip in every bitesized bite.

What are you two talking about?" Gladys asked. "We're talkin' about roses, chicken chips, and pork rinds," he said.

If your goal is to write a book for publication, rule number one is that no one ever finished a book without sitting down and getting started. Few authors get published without engaging in the daily discipline of writing, even if some days that means staring down a blank notebook or computer screen and drooling into your bag of pork rinds.

I peeked out one of the garage door windows and saw Zed outside his camper, playing air guitar to the radio blasting from his pickup cab, a bag of lard-soaked, deep-fat-fried pork rinds and a six-pack of beer on the ground at his side. He chugged two cans at once, lifted his head like a wolf baying at the moon and let loose with a burp so loud it must have deafened house pets three houses over. Truly a class act.

We've been trying to recreate Mum's Coorg pandhi curry." "Is that so?" said Mynah. "How was that supposed to work without the kachampuli?" "The what?" "Kachampuli," she repeated. "What is kachampuli supposed to be?" Dad asked, sounding out the syllables carefully. Mynah let out a shriek of laughter. "Are you telling me you've been trying to make Coorg pandhi curry all this time, and neither of you knows about kachampuli? Which is only the most essential ingredient?" "But surely the pandhi is the most essential ingredient," Anna protested, gesturing in the direction of the pork rind sitting on the counter. "Otherwise it would be called kachampuli curry." Mynah ignored that and wiped tears of laughter from her eyes. "Kachampuli, my sweet ignorant ones, is what gives the pandhi curry its distinct flavor. It's a little vinegar, and it's made from a limey sort of fruit they grow in Coorg." She marched to one of the cupboards, rooted around in the back, and retrieved a dusty bottle with a sealed cap. Inside gleamed a thick, dark liquid. "Behold," she said dramatically, "kachampuli.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

all the older single men she meets want Victoria’s Secret models, but look like walking advertisements for beer and pork rinds.

As they wove their way through the crowded street, they passed numerous barbecue tents, the focus of the festival, after all. Inside the tents, the barbecue sandwiches were made in an assembly line. Sauce, no sauce? Coleslaw on your sandwich? Want hush puppies in a cup with that? The sandwiches could be seen in the hands of every other person on the street, half-wrapped in foil. There were also tents selling pork rinds and boiled corn on the cob, chicken on a stick and brats, and, of course, funnel cakes.

I pulled the rubbery chunk from Nirlungayuk’s knife. It was cold from the air outside and disconcertingly narwhal-colored. The taste of muktuk is hard to pin down. Mushrooms? Walnut? There was plenty of time to think about it, as it takes approximately as long to chew narwhal as it does to hunt them. I know you won’t believe me, because I didn’t believe Nartok, but muktuk is exquisite (and, again, healthy: as much vitamin A as in a carrot, plus a respectable amount of vitamin C). I like chicken skin and pork rinds.

Conservative elites first turned to populism as a political strategy thanks to Richard Nixon. His festering resentment of the Establishment’s clubby exclusivity prepared him emotionally to reach out to the “silent majority,” with whom he shared that hostility. Nixon excoriated “our leadership class, the ministers, the college professors, and other teachers… the business leadership class… they have all really let down and become soft.” He looked forward to a new party of independent conservatism resting on a defense of traditional cultural and social norms governing race and religion and the family. It would include elements of blue-collar America estranged from their customary home in the Democratic Party. Proceeding in fits and starts, this strategic experiment proved its viability during the Reagan era, just when the businessman as populist hero was first flexing his spiritual muscles. Claiming common ground with the folkways of the “good ole boy” working class fell within the comfort zone of a rising milieu of movers and shakers and their political enablers. It was a “politics of recognition”—a rediscovery of the “forgotten man”—or what might be termed identity politics from above. Soon enough, Bill Clinton perfected the art of the faux Bubba. By that time we were living in the age of the Bubba wannabe—Ross Perot as the “simple country billionaire.” The most improbable members of the “new tycoonery” by then had mastered the art of pandering to populist sentiment. Citibank’s chairman Walter Wriston, who did yeoman work to eviscerate public oversight of the financial sector, proclaimed, “Markets are voting machines; they function by taking referenda” and gave “power to the people.” His bank plastered New York City with clever broadsides linking finance to every material craving, while simultaneously implying that such seductions were unworthy of the people and that the bank knew it. Its $1 billion “Live Richly” ad campaign included folksy homilies: what was then the world’s largest bank invited us to “open a craving account” and pointed out that “money can’t buy you happiness. But it can buy you marshmallows, which are kinda the same thing.” Cuter still and brimming with down-home family values, Citibank’s ads also reminded everybody, “He who dies with the most toys is still dead,” and that “the best table in the city is still the one with your family around it.” Yale preppie George W. Bush, in real life a man with distinctly subpar instincts for the life of the daredevil businessman, was “eating pork rinds and playing horseshoes.” His friends, maverick capitalists all, drove Range Rovers and pickup trucks, donning bib overalls as a kind of political camouflage.

When they broke for lunch—eating bologna sandwiches and pork rinds on the tailgate of Red’s truck, parked in the shade of an enormous oak tree—Red shook his head and said, “I’m drawing a blank so far.” “Me, too,” Billy Don said. “Wait a sec,” Red said. “You don’t even know what I’m talking about.” “I guess that’s why I’m drawing a blank,” Billy Don said.

The egg rolls were time-consuming to make, but the bean sprout filling was cheap and tasty. Besides, a party just isn't a party without lumpia. Fried tofu braised with soy sauce, vinegar, garlic, and peppercorns wouldn't exactly break the bank, and neither would the bitter melon and vegetable stir-fry. The mung bean stew was traditionally made with pork and topped with chicharon, but knowing Tita Rosie, she'd use some kind of pork substitute and leave the pork rinds on the side.

crispy pork rinds, and fried potatoes. More food was

One day they let me knead the ingredients for sausage meat, and the raw foods themselves seized me: lean pork and soft, white fat- The one talks to the other, said Carenza. Without the fat, the lean is too dry, and without the lean... she stuck out her tongue, too much. I grated some cheese: dry pecorino that had been in our larder for months, and some fresh marzolino, tasting both. Mace went in, and cinnamon, and black pepper. How much salt? Mamma showed me in the palm of her hand, Let me sweep it into the bowl. Then she broke some eggs onto the mixture. This is my secret, she said, and grated the rind of an orange so that the crumbs covered everything in a thin layer of gold. Do you want to mix it, Nino? Almost laughing with excitement, I plunged my fingers through the cold silkiness of the eggs, feeling the yolks pop, then made fists deep inside the meat. I could smell the orange, the pork, the cheese, the spices, and then they started to melt together into something else. When it was all mixed together I licked my fingers, though Carenza slapped my hand away from my mouth, and after we'd stuffed them into the slimy pink intestines and cooked up a few for ourselves, I discovered how the fire had changed the flavors yet again. The clear, fresh taste of the pork had deepened and intensified, while the cool blandness of the fat had changed into something rich and buttery that held the spices and the orange zest. And the salt seemed to have performed this magic, because it was everywhere, but at the same time hardly noticeable.

The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.

Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.

In the early seventies a fog of grievance settled over the land. Never have Americans hated authorities like they did after the Vietnam War turned sour; after Watergate taught us the incorrigible venality of our elected leaders. Big government seemed omnipotent and yet incompetent; it possessed the world’s greatest military machine but it couldn’t do anything right. In the long list of groups it aimed to serve, We the People always seemed to come last. This snarling mood of disillusionment was the characteristic sensibility of the decade: the “wellsprings of trust” had been “poisoned,” two self-designated populist authors wrote back in 1972.1 They are still poisoned today. The whole country was mad as hell, to use a favorite catchphrase, and the discontent seemed to go in every direction at once. It was economic, it was political; it was racial, it was cultural; it was liberal, it was conservative. Americans despised the CIA and also the Soviet Union. We cheered for Clint Eastwood as a rule-breaking cop who blasted lowlifes even when the lawyers told him to stop … and then we cheered for Burt Reynolds as a “bandit” in a black Trans Am, the roads behind him littered with the smoking remains of the Arkansas, Mississippi, Alabama, and Georgia highway patrols. Responding to the new sensibility, our politicians tried to impress us with their humility. They courted us with soft southern accents, with tales of peanut farms and pork rinds. They posed as defenders of the people, the forgotten man, the silent majority, the great overtaxed middle, the “normal” Americans suffering the contempt of shadowy TV network elites.

This need to see ourselves as the striving heroes of our own epics warps our sense of self. After all, it's not easy to be a plausible protagonist. Fiction protagonists tend to be young, attractive, smart, and brave - all of the things that most of us aren't. Fiction protagonists usually live interesting lives that are marked by intense conflict and drama. We don't. Average Americans work retail or cubicle jobs and spend their nights watching protagonists do interesting things on television, while they eat pork rinds dipped in Miracle Whip.

Elsie held out her gloved hand. ‘Come along, then.’ Sarah hesitated. Elsie suddenly remembered exposing her coarse hands the night they had first arrived: palms the colour and texture of pork rind. She tried not to let the consciousness show on her face.

The photos showed a light-complexioned black man with cornrows, a prison tattoo around his neck—ragged dashes and a caption that said, “Fill to dotted line”—and three or four facial scars, along with a nasty jagged scar on his scalp. A photo taken from his right side demonstrated the effects of being shot in the ear with a handgun with no medical insurance. Some intern had sewn him up and sent him on his way, and now his ear looked like a pork rind.

sausage and escarole soup minestra di scarola e salsiccia ½ pound dried cannellini beans ½ cup olive oil 8 garlic cloves, minced 1 tablespoon ground fennel seeds 1 tablespoon crushed red pepper flakes 4 sprigs fresh thyme 1¼ pounds Italian sausage, crumbled 4 celery ribs, cut into large dice 2 carrots, cut into large dice 1 onion, cut into large dice Kosher salt and freshly ground black pepper 2 quarts chicken stock 2 quarts Parmesan Broth (recipe follows) 2 heads escarole, washed and dried 2 quarts Stewed Tomatoes (recipe follows) 2 tablespoons sherry vinegar 1 In a bowl or pot, cover the beans with cold water by about 1 inch. Set aside to soak for at least 6 hours or overnight. Change the water two or three times during soaking, if possible. 2 In a large soup pot, heat the olive oil over medium heat. Add the garlic, fennel seeds, red pepper, and thyme and cook for 2 to 3 minutes, or until the garlic softens but does not color and the spices are fragrant. 3 Add the sausage and cook, breaking it into large chunks and stirring until browned. When the sausage is about halfway cooked through, add the celery, carrots, and onion, season to taste with salt and pepper, and cook for about 5 minutes longer, or until the vegetables soften and the sausage is nicely browned. 4 Drain the beans and discard the water. Put the beans in the pot with the sausage. Add the stock and Parmesan Broth and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Do not overcook. 5 Add the escarole and tomatoes and season to taste with salt. Cook at a gentle simmer for about 10 minutes, or until the escarole is tender. Stir in the vinegar and season to taste with salt and pepper. Ladle into bowls and serve. I love this warm, homey soup, and because it’s one I grew up eating, I am not surprised it hits the spot for so many. In Italy, the region where it’s made dictates the kind of sausage used. In some parts they use pork, in others game or duck sausages. I rely on spicy pork sausage, but if you prefer sweet sausage or turkey sausage, for example, substitute it. The secret to this soup’s special goodness lies with the Parmesan broth, which is a delicious way to use Parmesan rinds—those rock-hard ends on the cheese. It has a wonderful salty and cheesy flavor that makes it perfect for soups and pasta sauces.  serves 6 to 8 parmesan broth makes 1 gallon 1 tablespoon black peppercorns 1 teaspoon crushed red pepper flakes 1 gallon chicken stock 1½ pounds Parmigiano-Reggiano cheese rind 1 bay leaf 1 sprig fresh thyme 2 tablespoons olive oil Kosher salt