On Sun, 21 Sep 2014 09:10:08 -0700 (PDT), ImStillMags
> wrote:

> On Saturday, September 20, 2014 11:03:22 PM UTC-7, sf wrote:
> > On Sat, 20 Sep 2014 14:05:19 -0700 (PDT), ImStillMags
> >
> >
> > It looks wonderful Sitra! My only problem is that I tried the other
> >
> > version of pork rind coating twice and was under-whelmed... so I'm
> >
> > gun-shy with this idea. Love garlic and love the idea although
> >
> > crushed pork rinds haven't blown me over when I've tried them.
> >
>
> Well, this is a bit different. This is not fried, it's baked and the pork rinds don't lend as much taste with the big garlic flavor. What they do add is a bit of crunch on the top and just enough of the bacony pork rind flavor to give it some extra yum. They give a nice color as well.
>
> Thought about the garlic. To use your own fresh garlic, I think you would need a whole head of peeled cloves or more ground up in the processor then add the mayo. The garlic perfumed the whole house and neighborhood while the breasts were cooking. But if you love garlic like I do....it's great.

I love garlic too and I'm not adverse to giving pork rinds another
try. I know I upped the ante on the garlic factor the second time
when I used the seasoned type. Although I wasn't gaga over it, it
certainly improved.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.