- Joined: 4/17/2005
- Location: Marina del Rey, CA
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?