I Try It So You Don’t Have To: Mac’s Salt and Vinegar Pork Skins Lemmonex November 19, 2008 Bizarre, I Try It So You Don't Have To, Reviews 7 Comments It is always a bit of a Sophie’s Choice at Subway. There you are, subpar sandwich in hand, and you are trying to make that ever critical chip decision. Should you go with Cheetos? Perhaps Doritos or pretzels? Or maybe a good old fashioned potato chip? But, then what kind: sour cream and onion? BBQ? Baked or “Light Chips”? I will say I am quite pleased that pork rinds (or pork skins, if you prefer) aren’t an option at my local sub shop. Lord knows my head might just explode if I had to choose a favorite…there are a zillion varieties, but up until now, I hadn’t tried any. Now is the time: Salt and Vinegar Pork Skins, here I come. Smell: In full disclosure, I grabbed this variety of pork skins because of the smell. In the store, the scent was seeping out of the bag. It was a seriously pungent odor…but in a good way. I adore salt and vinegar chips and these smelled like salt and vinegar chips on steroids. Appearance/Texture: I was surprised by how large these were….some were almost the length of my palm. The tan color was the same as any other pork rind. There are little, delightful divets filled with fat and oil covering the surface of every pork skin. As soon as they hit the tongue, they start melting. They are crunchy and make quite a bit of noise as you eat them. Taste: Um…yeah, these are good. Really, incredibly tasty and delicious. It is so liberating to admit this. Who doesn’t like salt and vinegary goodness slathered on fried fat? There is a slightly smoky undernote to these. Frankly, I don’t really see anything not to love. Final verdict: These were thrown in the trash, but not because I didn’t like them. For once, I was really sad to see them go. Honestly, I just have enough shame in my life. I cannot, under any circumstances, allow myself to sit on my couch and watch “John and Kate Plus 8” while I eat Salt and Vinegar Pork Skins. It is too damn close to getting a cat and totally giving up. Dang if I won’t miss these, though. (Programming Note: Next week brings too much baking and not enough time, so you won’t find me here.Â This Thanksgiving I am thankful to y’all for reading.Â Have a great holiday and see you in two weeks.) ********************************************************* Lemmonex writes almost daily about food, life, and how much she just wants to dance on her blog, Culinary Couture. The following two tabs change content below.BioLatest Posts Lemmonex Latest posts by Lemmonex (see all) I Try It So You Don’t Have To: Smucker’s Goober - February 4, 2009 I Try It So You Don’t Have To: Hi*Ball Energy Grapefruit - January 21, 2009 I Try It So You Don’t Have To: Vita Herring in Real Sour Cream - January 14, 2009 7 Responses Arjewtino November 19th, 2008 When are you going to try blood sausage? I can send you a really good photo. Reply GJ November 19th, 2008 It’s like walk of shame in a bag! Reply f.B November 19th, 2008 I will walk that bagged walk of shame. Reply LiLu November 19th, 2008 I added an exclamation point after DANCE! in my head. Just so you know. Reply Skins Boy November 21st, 2008 Pork Skins aren’t like potato chips or bon bons you know, right? They’re mainly protein and some fat, and no carbohydrates. There’s probably some sugar and salt in the coatings, but you can sit down and pound bags of these with no guilt – you’ll get full before you can eat an unhealthy amount – go for it. Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.