Pork Rinds

Post by **GORDON** » Fri May 06, 2011 12:36 pm

Just curious.

I never saw the appeal of them, myself. Like crispy styrofoam.

Post by **thibodeaux** » Fri May 06, 2011 12:52 pm

I south Louisiana they have "cracklins," which I guess are pork rinds, but they're not made in a factory. They're MUCH less puffier than "pork rinds." They're basically chunks of bacon-flavored lard, covered with cayenne pepper.

Pretty damn good.

Post by **TPRJones** » Fri May 06, 2011 3:12 pm

I like 'em, but I gotta eat them with something else that's tasty and could use some crunch. Like, say, a chicken-salad sandwich. Otherwise they're just too dry.

Post by **thibodeaux** » Fri May 06, 2011 3:47 pm

Pork rinds or cracklins?

Post by **TPRJones** » Fri May 06, 2011 6:41 pm

Pork rinds. Cracklins are good, too, but far too heavy to go well with a sandwhich. You can eat that stuff on it's own, but they also go good in a nice spicy soup of some sort.

I tried using cracklins like croutons on a salad once, but that didn't work so well.

Post by **TPRJones** » Fri May 06, 2011 6:50 pm

To help demonstrate the difference for those not previously aware of cracklins...

These are pork rinds. Crispy and light, these are sort of like meat-based puffed chips:

These are cracklins. They are heavy and deeply crunchy and are basically like fried bacon:

Note the curved bits on top. That's the skin - a.k.a. pork rinds - and everything below that is fat and meat and yum. If this poll had been about these, I'd have answered with the last choice instead.

Edited By TPRJones on 1304722418

Post by **GORDON** » Fri May 06, 2011 7:00 pm

Pork fat is the best fat.

Post by **thibodeaux** » Fri May 06, 2011 7:36 pm

TPRJones wrote:I tried using cracklins like croutons on a salad once, but that didn't work so well.

I forget you're in Houston. Damn, drive over to Lake Charles or something and get me some cracklins, will ya?

Post by **thibodeaux** » Fri May 06, 2011 7:36 pm

Not to hijack the thread or nothing, but have you ever had brisket from Goode & Company?

Post by **GORDON** » Fri May 06, 2011 7:37 pm

thibodeaux wrote:
TPRJones wrote:I tried using cracklins like croutons on a salad once, but that didn't work so well.
I forget you're in Houston. Damn, drive over to Lake Charles or something and get me some cracklins, will ya?

And shoot some up this way so I can try them.

Post by **TPRJones** » Fri May 06, 2011 10:46 pm

You don't have them in your local grocery stores? Bummer.

Goode & Co is pretty tasty. It's about 30 miles away so I don't go there often, there's other good places closer.