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I hate pork rinds; does their flavor come through in recipes?
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Just as the title states, I am (sadly) not a pork rind person. I've seen a ton of recipes that use them for "breading," though, and I'm tempted to try them out.
If you've ever used pork rinds as a breadcrumb alternative, can you tell me if their flavor comes through in this context? Or are they just used for texture?
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