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On Tuesday, January 7, 2003, at 05:32 PM, Chip Berlet wrote:
> Hi,
>
> Well, I am constantly suprised by the range of experiences on LBO
> talk, but
> I assume I am one of the few people here who has roasted an entire pig
> and
> then carved it up into serving portions...
>
> The skin of a pig is just the thin outer surface. Directly below the
> skin
> is a thick layer of fat. A pork rind is the skin and a chunk of the
> layer
> of fat, deep fried in lard. Cracklins are just a layer of fat, deep
> fried
> in lard. In New York you can find both if you ask around.
>
> I eat them on road trips through the south. It's a culture thing. Like
> shopping at Piggly-Wiggly or drinking RC Cola.
>
> http://www.pigglywiggly.com/
> http://www.dpsu.com/rc.html
>
> -Chip
>
>> -----Original Message-----
>> From: owner-lbo-talk at lists.panix.com
>> [mailto:owner-lbo-talk at lists.panix.com]On Behalf Of Doug Henwood
>> Sent: Tuesday, January 07, 2003 5:23 PM
>> To: lbo-talk at lists.panix.com
>> Subject: RE: Self-determination
>>
>>
>> Chip Berlet wrote:
>>
>>> Doug, you are so sheltered.
>>>
>>> http://www.wilstar.net/porkrinds/
>>
>> Aren't those skins and not big gobs of "depot" fat?
>>
>> Doug
>