"William Jennings" > wrote in message
news
>
> "A1 WBarfieldsr" > wrote in message
> ...> > Crackings is the
solids
> left from rendering lard. Chicharon or fried pig
> > skins are something different. We used crackings for cornbread and they
> are
> > small slightly hard pieces of meat and skin, not like the puffed up
fried
> > pig skins. They may be the samething, but I have never seen puffed
> > cracklings.
>
> There are a number of products going under similar and often misleading
> names. I agree with your statement. You can find huge chicharon's all
> puffed up here in the local stores (South Texas.) Along the boarder plex
> and on the ranches they still
> make crackings, at least the ones I described. I have no use for those
> large puffy BBQ'ed flavored snack foods found on racks at truck stops.
They
> also sometimes deep fry tripe, see: http://www.tripesite.com/lore.html
>
> Btw: You can take good crackings (the small tight one's) and drop a small
> handful in boiling water to soften for 10 or 15 minutes. Let these dry
on
> newspaper then slowly re-fry. The small amout of oil given off is highly
> flavored and great for
> scrambled eggs. When the eggs just begin to set put the chopped
chicharones
> in and mix. These make great breakfast tacos
> with a nice green sauce.....
>
> doc
>
That's a great site, thanks for posting it. Do you think the commercially
packaged crackings would work with the eggs as you stated above? I haven't
rendered lard in along time.
> --
William Barfieldsr