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re: Crackling King...Well, Maybe Close...Or, On the Way To A Title
Posted on 2/6/14 at 7:39 am to Icansee4miles
Posted on 2/6/14 at 7:39 am to Icansee4miles
My idea of a great crackling, from a texture standpoint, is @ 80 % crunchy to 20% chewy.
2
Posted on 2/6/14 at 9:22 am to OTIS2
I'm a fan of the Gonzales style cracklins. They are just skin and fat, no meat. Bonneval's are really good and is widely available around BR.
Posted on 2/6/14 at 12:23 pm to OTIS2
quote:
@ 80 % crunchy to 20% chewy.
Just like your women, right!
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