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2012/11/10 15:23:08 (permalink)


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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