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Started By
Message
re: WFDT
Posted on 9/13/16 at 9:21 pm to Paul Allen
Posted on 9/13/16 at 9:21 pm to Paul Allen
Pawwwlll, you've got to remember, there's a difference in ham hock and piggy peter. Did PeePie burn you out?
1
Posted on 9/13/16 at 9:23 pm to BRgetthenet
Nice.
Posted on 9/13/16 at 9:47 pm to Ole Geauxt
shut up
Posted on 9/13/16 at 10:02 pm to LSUballs
Just like 'Net said. I put the pork rinds in a gallon ziplock and used a meat mallet to start and finished with a rolling pin. Added a handful of grated parm and mixed it all up.
I thought I bought chicken tenders, but they were boneless skinless breasts, not too thick, might've been cut in half, thick wise. I'd planned on baking them, but changed my mind last minute. Really tasty.
I thought I bought chicken tenders, but they were boneless skinless breasts, not too thick, might've been cut in half, thick wise. I'd planned on baking them, but changed my mind last minute. Really tasty.
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