Snacking - What are you on?

[Domestic Goddess]

Sheena - I don't know why I posted the line to your name. Maybe I unconciously associate your name with any korean product/food. LOL Sorry.

Pork rinds are the best! Filipinos are born to love prok rinds. It's just in our blood. Right now I have a 2-ft long x 1-ft wide piggy skin that is waiting to be fried as pork rinds. I can't wait!

PS. Peppero haul this year is measly as kids don't have school tomorrow - Nov.11. Hubby only got 2 sticks from his 2 classes and he thinks that's it. I'll know more later.

[SheenaGreena]

Sheena - I don't know why I posted the line to your name. Maybe I unconciously associate your name with any korean product/food. LOL Sorry.

Pork rinds are the best! Filipinos are born to love prok rinds. It's just in our blood. Right now I have a 2-ft long x 1-ft wide piggy skin that is waiting to be fried as pork rinds. I can't wait!

PS. Peppero haul this year is measly as kids don't have school tomorrow - Nov.11. Hubby only got 2 sticks from his 2 classes and he thinks that's it. I'll know more later.

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I knew you would post back about my love for pork rinds!! I have seen huge sheets of them on tv before and well if I saw them locally I would snatch them up! Sometimes I like to let them "melt" on my tongue. yum yum

it's okay about posting my name, I too unconsciously associate you with both korean and filipino food! Also it doesn't help that we post in the same threads all the time

[shellfishfiend]

Lately I've been baking chickpeas with raz el hamout spices... crunchy, spicy, lowfat, addictive... yummy!

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Sarabeth...

I like chickpeas..in their original state. So, I am thinking I would enjoy your baked chickpeas!

PLEASE share...how do I go about doing this?

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Me too!

Also shellfishfiend: pickled daikon dipped in sriracha - sounds

heavenly. Did you make the daikon pickle yrslef? Please share recipe?

Thanks in advance

Milagai

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Milagai,

i can't take credit for the pickled daikon. it is purchased from my local Japanese market. I have tried both the Japanese and Korean versions, and prefer the Korean. To me, it is crunchier.

[LindsayAnn]

Crunchy or smooth, LindsayAnn? Also, have you tried other nut butters like almond? I've tried cashew butter and it was fantastic.

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Ahh I didn't specify....maybe cause I actually like both! Have both in the swivle (sp?) cabinet as I type. I like smooth more when on crackers...but on sandwhiches it just depends. I suppose I usually pick smooth though....

In terms of other nut butters...I have tried a few (can you count nutella as one? HAHA I have that in the cabinet...not too HUGE on it though - sorry all you nutella followers...I dont know what it is. Its good, just not my fav or anything).

I havent tried cashew butter specifically...it appears that I should eh'?

Currently eating blue cheese. Just purshased today from Whole Foods...Niel's Yard something-an-others. I get this one a lot...but I buy SOOO many cheese I dont really pay much attention to the names...I know what my guys look like on the cheese shelf.

MMMMM

Next to be eaten a Violet Crumble candy bar...hard to find these. I got it at World Cost Plus Market. Says its a switzerland product...figures all the good shit isnt American (well other than burgers and other greasy delacacies)....

[GTO]

Ah the Violet crumble. Not one of my favourites, it's the US equivilent of our Cadbury's Crunchie I believe.

Nutella is awesome, I'd love to see a dark chocolate version.

[petite tête de chou]

Well done for quitting smoking, petite.

Nuts and liquorice (yes that's how I spell it) are two of my absolute favourites, all that's needed is for someone to make nut flavoured liquorice, or liquorice rolled in crushed nuts and I'm sorted.

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Hmm. What kind of nut would pair well with black liquorice do you think? Walnuts maybe? A dark, earthy, crunchy, chewy, slighty bitter snack. I'm there.

[GTO]

Walnuts would be the perfect nut to choose wouldn't they?

Perhaps pistachios, the right balance between two very unique, bold flavours would be good if done well.

[Ling]

-salted, rosemary Marcona almonds

-Honeycrisp apples

-duck prosciutto...or any charcuterie

-crusty bread ends with lots of butter and truffle salt

-Valrhona

-crackers with low-sugar jam (today, it was blueberry jam)

-peanut butter and Nutella

-Nueske's bacon

[LindsayAnn]

Iced Coffee with eggnog creamer (limited line for the holidays) or Gingerbread creamer (same applies) with Cinnaminn raison toasted bagel chips....MMMM good combo actually...perfect combo of sweet and sweet

[Joseph Bayot]

Definitely popcorn for me. I'm a culinary student with no access to a kitchen. We usually eat in class (1:30-7:30pm) sometime in the middle of it, so I have a bag of popcorn right before class to hold me down between breakfast and class late lunch/early dinner.

[gini]

Dear Lindt,

I find it highly suspicious that you sell your holiday themed chocolates for half price. I am convinced that you are trying to make me eat an entire bag in one sitting. You have not succeeded yet, but I had three of the little balls before 9am today.

Please try to keep your product more expensive for my sake.

Thank you,

gini