Hi Melissa,
I too grind up the rinds. It takes up less space in the cupboard. I am not a perfectionist when it comes to measuring things. Since the rinds are an Atkins "free food" I don't worry about their nutritional impact in my day.

So that said, what I do is mix the liquid ingredients and add a covering of the rinds. I mix it in and do another morning chore and come back to it a few minutes later. If it needs thickening I add a bit more and repeat. If it is too thick I cut it with a bit of cream. This fits nicely into my morning routine, and I have become a pretty good judge of how much I need, even when making half or double batches (put some in the fridge for an afternoon snack, or quick breakfast the next day).

Bye the way Wa'il just told me the history of this recipe. He finds it quite amusing that we like it so much.

Hope this helps
Colin

about a cup (loose) of ground pork rinds seems to be the right amount; maybe a little bit less

Thanks for the info, Colin and Jamori!

I can't wait to try it

Melissa

why not add some maple extract instead of vanilla and then it wouldn't matter if your syrup did not measure up in the flavour department?

Deb

i generally do a little of both; the butter has to be quite hot for the vanilla / maple to stay dissolved rather than clump up at the bottom

sorry for this stupid question, but what are pork rinds?

what would they be equivalent to in Europe?

Clodagh

Pork Rind (Piggy Puffs) are strips of pig skin that have been "puffed" up. The ingredient label simply lists "pork rinds, lard, salt". I assume they have been deep fried, though there is hardly any residual fat in them. Unlike potato chips, you can crush handfulls of them and barely have a film of oil on your palms.

Not the most appetizing thing to describe.

I just finished a batch. YUM YUM YUM YUM. I followed the recipe as directed and ended up with 6 small "slices". For a little extra flavour, I dabbed a small blob of cream cheese on each and didn't miss the Maple Syrup in the slightest.
I think this may be my new "comfort" food and I look forward to enjoying it often.

Whoever dreamed up this recipe in the first place has my most heartfelt thanks as the texture brings to mind real French Toast.

I worship at your feet.

If you like the Pork Rind French Toast, you'll like the waffles, too!

The recipe is very similar and it's amazing how well they turn out...

Enjoy!

Donald

MMMMMhhmmmmm!

I finally made this recipe tonight while cooking my anklebiter's supper, and I was so excited to try it out. Everything went according to plan, the mixture seemed appropriately "gloopy",
so I slapped them on the griddle. After almost a minute I looked to the counter to my right and sitting there, LAUGHING at me, was the 1/4 cup of heavy cream! "Aw, sh--!" ....I was SO not surprised. Because that was SO much like me!
Decided to give them a try anyway, you know, 'cause if I hated them I could always conjure another batch! I added some pats of butter and Atkins syrup. OH....MY...GOD! Heaven! If they taste this good without the added cream, well, I can only imagine! Mmmm, I digress!
Great outcome?....Use the same whipping cream for Whipped Cream on TOP of the french toast for the SAME amount of carbs!!
Man, I hope that wasn't a fluke!
xoxoHappy whipping!

where is this recipe for the waffles that you're talking about? do you just .. slap some of this batter into a waffle iron??

Hey all,
Since my last post, I have used this recipe every second day. Found that if you mix the whole mess in the blender the texture is much much smoother than when done in a bowl. Also, when the mixture gets too "goopey" you can add a little water to thin it back to managable thickness and just buzz it with the blender.

By whipping the mix in the blender I find that each of the "slices" puffs up to almost 3/4 inch in height and to my mind, make them more appealing to look at on the plate.

The high calorie count might slow down my weight loss but it's worth it because the little darlings taste sooooo good.

Good luck all

Here's the waffle recipe, Jamori...

http://forum.lowcarber.org/showthre...&threadid=35120

Nushi: thanks for the blender suggestion. I'll give it a try!

Donald

Thanks for the link Donald.
The recipe looks good but I'm just not a waffle person. Even the "real" ones.
Besides, I have so many unused kitchen appliances already cluttering up my kitchen and pantry, if I were to add a waffle iron, the dust bunnies on the unused appliances would have to move out and I wouldn't want to dislocate that large a population.
I think I'll just stick with the FT and refine the taste ( a little less Splenda, I think).
I had trouble finding low carb maple syrup and tried the one included with the recipe - YUK!!! So, it's going to be sour or whipped cream or cream cheese for toppings.

Hope all is well in the Windy City.

Hey, Nushi! Welcome and hi from a fellow Victorian! I just spotted your location while cruising this site and wanted to say hi and let you know there's
(a) a ton of info in the Products forum on various products, like LC syrups.
(b) the LowCarb Yellow Pages up on the upper right of your screen? If members have been keeping up, sources are listed there for a lot of "stuff" and
(c) I'm (changing hats rapidly and doing a two-step) also the local (aren't YOU lucky) purveyor of a few lowcarb goods, right here in Victoria.... just click on my webpage in my signature line below!

PS: We've got a conversational thread going in the Local Low
Carbing:Canada forum, we 'Victorians', have you had a peek there yet? We've just had our 2nd LowCarb Ladies Who Lunch meeting last weekend and it was fun!