mar52
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Total Posts:
6889
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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The cracklins on the front page look like I could eat them right up. I've had pork rinds from a bag and like them. When I was at that Mexican meat market the other day I saw a cracklin (chicharon) case on top of the meat counter so I asked for two small pieces. Here they are:  No way could I eat those! They're thick and all fat. What do I do with them?
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