If there are fresh cracklings, this item moves to the top of my list.
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With roast pork neck, cracklings, and homemade buns, this is not your average roast pork sandwich.
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You can see the golden flesh and cracklings everywhere while juices keep flowing on top of the coals.
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He even uses pork asiento, the cracklings left in the fat when carnitas are cooked, alongside tuna sashimi.
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A new stick-on wearable sensor uses the symphony of internal rumblings, whooshing, gurglings, and cracklings to help doctors diagnose different conditions.
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And if crisp, spice-dusted cracklings and supple slices of soy- and chile-glazed pork jowl are weird, who could want normal?
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When not tending his shop, he plays in two rock bands, one of which is named Ciccioli Ciccioli, from the local dialect for pork cracklings.
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It is intensely aromatic, and kind of mesmerizing when paired with flat rice noodles, hunks of tender stewed beef and curls of shattery pork cracklings.
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They offer a 'Shish-Dog' with a chargoal-grilled shish kebab sausage made from lamb hearts, garnished with hummus, yogurt, fermented chili, lamb cracklings and garlic chips.
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I ordered the meal-course-size version of locro, an Ecuadorean potato soup presented with avocado, fried corn, cheese, pork cracklings and six house-made salsas, all on the side.
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You can add a ham-and-Cheddar biscuit smeared with pepper jelly, and proceed from there to an appetizer of pig tails — thick sections of tail, smoked and flash-fried, crispy like pork cracklings.
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She spoons on chicken-skin cracklings, chopped peanuts that have been candied in syrup and black pepper, and grits that she has frozen into a block and then shaved into a deep-fat fryer, Fritos style.
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The carrots in the Pickled Trio pack an equally garlicky, peppery punch, and blintzes stuffed with duck confit and duck cracklings are so salty they'll make the hair on the back of your neck stand up.
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If you eat it alone this dish is insipid, but if you serve it over cracklings with cheese, sour cream, and a few drops of Valentina sauce, it's one of the most beloved street snacks in Mexico.
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His chicken-fat challah with cracklings (a more Southern way of saying schmaltz and gribenes) is a brilliant innovation, a tender, smoky, flavor-suffused Jewish version of Italian lard bread — because Harlem was Jewish (and Italian), too.
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Toppings come and go: lush beef tartare under fat teardrops of chive mayonnaise; pork belly sliced until nearly translucent, as thin as prosciutto but still creamy, with a whorled up-do of beet strands and crumbled cracklings.
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Other pupusas come filled with inky refried beans and chicharrón — not cracklings but pork shoulder, anointed with orange juice and browned in a pan, then pulverized with tomatoes, onions and green bell peppers and returned to the stove to darken further.
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Each gathering incorporates not only lectures and workshops on subjects like carbon-footprint reduction, but also events like singalongs, Vedic breathing exercises, live-chicken decapitation and endless waves of innovative food like cauliflower ceviche tostadas, raw abalone, pork cracklings and goat-milk ice cream.
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Russell Moore is known for the fire-cooked feasts at his Oakland restaurant, Camino, and while carnivores who dine there can sink their teeth into dishes like duck-fat-braised duck legs with duck cracklings, there's a lot of love for vegetarians to be had as well.
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That writer, David McAninch, first encountered his borrowed Gallic terroir in 2012, when he traveled to the region to research a story on duck and rapturously succumbed to the local manner of preparing it — whether confited, carpaccioed, grilled, roasted, braised in wine or scattered as cracklings across a salad.
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Umut is here to show us how to make a flæskestegssandwich, a pork roast sandwich, which has been a staple of hot dog stands across Denmark for decades: Unctuous slices of roasted and grilled pork neck are nestled in a soft bun with crispy cracklings, pickled cucumbers, red cabbage, and a spicy mayonnaise.
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This is called in Lithuanian and in Latvian (lit. "peas with cracklings"). They are also usually served with Lithuanian . They are part of the traditional Czech dish , or potato dumplings with cracklings and sauerkraut.
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Goose cracklings are popular in Central European cuisine.Michael Roddy, "Trip Tips: Hungary, where goose is king - and eaten - for a month", Reuters, November 21, 2014 Chicken and goose cracklings are popular in Ashkenazi Jewish cuisine, and are called gribenes.
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In Bolivia, especially in the Cochabamba region, paila is used to cook chicharrón (pork cracklings).
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In Ashkenazi Jewish cuisine, gribenes or grieven (, , "scraps"; ) are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.Claudia Roden, The Book of Jewish Food, Penguin Books, 1999, p. 56Gil Marks, Encyclopedia of Jewish Food, p.
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Cracklings are used to enrich a wide variety of foods, from soups to desserts. Modern recipes sometimes substitute crumbled cooked bacon."Cream of Split Pea Soup", Stephanie Fleischer Osser, Bernard Clayton, The Complete Book of Soups and Stews, 1987, , p. 329 In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread.
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A primarily Southern dish consisting of cornbread with pork cracklings inside. It can be prepared with any method but a skillet is most common as it allows for making the cornbread crispier.
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Overnight soaked beans put in cold water, add butter and laurel leaf, then boil. Separately, cook peeled potatoes, strain water, add butter, sour cream, and cracklings. Mix cooked beans with buttered potatoes and puree. Add garlic.
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250px Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century.
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The word gribenes is related to German Griebe (plural Grieben) meaning 'piece of fat, crackling' (from Old High German griobo via Middle High German griebe), where Griebenschmalz is lard from which the cracklings have not been removed.
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The album received a positive review in Allmusic, and a score of 3/5. Listeners were "drawn to the unpolished sound...with its sometimes muffled vocals, raw guitars, and background-noise cracklings", wrote Laura Leebove in Venus Zine.
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The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.
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Bradley's carries a variety of dry and canned foods, items for everyday needs, but also produces their own foods such as Bradley's Country Sausage, cracklings, liver pudding, hogshead cheese, and coarse ground country milled grits, corn meal, and cane syrup.
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See the picture. In Hungary, cracklings – – may be made from pork or goose skin. They are usually served with salt and bread, sometimes vegetables. Their consumption is at its peak during the season of pig slaughter, as it is then when pork rind is at its freshest.
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Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.
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Ingredients include pork offal (liver, spleen, kidneys and heart) crushed pork cracklings, beef loin, shrimp broth, and round egg noodles or miki. Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added.
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Cracklings, also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz. It is often eaten as a snack food or made into animal feed. It is also used in cooking.Alan Davidson, The Oxford Companion to Food, s.v.
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In French cuisine, cracklings (grillons, grattons, gratterons, frittons) may be made from pork, goose, or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest.Prosper Montagné; Charlotte Turgeon and Nina Froud, eds., Larousse gastronomique: the encyclopedia of food, wine & cookery Crown, 1961.
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Ajdovi žganci with cracklings Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
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The rendered fat of chickens, known as schmaltz, is sometimes kept in readiness for cooking use when needed. Gribenes or "scraps", also called griven, the cracklings left from the rendering process were one of the favorite foods of the former Jewish community in Eastern Europe. Schmaltz is eaten spread on bread.
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The Snaffling Pig Co, formerly 'The Giggling Pig' is a British snack food manufacturer operating solely in the UK. They are known for their own brand of pork scratchings and cracklings. The company appeared on the 14th season of BBC Two's Dragons Den where they gained an investment from Nick Jenkins.
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The whaling industry in North America may have supplied rendered fat, partly for consumption in Europe. In early America, whalemen may have eaten blubber after rendering, which they termed "cracklings" or "fritters", said to be crunchy like toast;,p.21 these were certainly reused as fuel chips to boil down the fat., p.
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Some of it is fried to produce cracklings. Lard is made by rendering – heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled. Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons.
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Greaves (also graves) or cracklings is the fibrous matter remaining from rendering, typically pressed into cakes and used for animal feed, especially for dogs and hogs, or as fish bait.Oxford English Dictionary, s.v. In the past, it has been both favored and shunned in dog food; today it is widely found in both wet and dry commercial feeds.
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"Lard"; p 81. "Make Your Own Lard: Believe it or not, it's good for you" by Lynn Siprelle, The New Homemaker, Winter 2006. Consumers wanting a higher-quality source of lard typically seek out artisanal producers, or render it themselves from leaf lard or fatback. A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.
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Using major daily papers in Quebec such as Le Soleil, they advertised Lafleur products including blood sausage, cracklings, head cheese, ham, etc. The brand's products were sold through grocery stores and butcher shops in the region. As Lafleur prepared to celebrate its 50th anniversary in 1961, the company president, Raymond Lafleur, died. His brother Gérard took over the leadership of the family business.
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A pilón to make mofongo Plantains and/or starchy roots are cut about half an inch thick and deep- fried. When done, the plantains/roots are crisp outside, but dense inside. The plantains/roots are then mashed in a wooden mortar and pestle called a pilón made with mahogany or guaiacum, both native hardwoods. Broth, olive oil, garlic, and pork cracklings are added and mashed as well.
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In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper. Often cracklings or sirene are added. In Montenegro, Albania and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed. In Central Serbia, it is prepared with finer grains of white cornmeal, served with white cheese and kajmak.
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Kishka is a popular Ashkenazi dish traditionally made of stuffing of flour or matza meal, schmaltz and spices. The rendered fat of chickens, known as schmaltz, is sometimes kept in readiness for cooking use when needed. Gribenes or "scraps", also called griven, the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. Schmaltz is eaten spread on bread.
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Meat analogues were also popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs, and dairy products. Chopped almonds and grapes were used as a substitute for mincemeat. Diced bread was made into imitation cracklings and greaves. John Harvey Kellogg developed meat replacements variously from nuts, grains, and soy, starting around 1877, to feed patients in his vegetarian sanitarium.
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The bandeja paisa is the representative food of the city and the department of Antioquia. The cuisine of Medellín is again tied to the larger culture of Antioquia. A typical regional dish is the bandeja paisa, meaning the "paisa platter", which usually includes beans, rice, pork cracklings (or "chicharrón"), chorizo, a fried egg, patacónes, salad and avocado. It is traditionally served on a tray slab or wood.
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Variations of sisig may include pork or chicken liver and/or any of the following: eggs, ox brains, chicharon (pork cracklings), and mayonnaise; although these additions are common nowadays, they are frowned upon by the traditionalist chefs of Pampanga as it deviates far from the identity of the original sisig. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna, and tofu.
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The dish is made from buckwheat flour (, ), maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer žganci is called Styrian style in Slovenia. Žganci can be served with milk (žganci z mlekom), honey, lard and cracklings, or runny yogurt.
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Sichuan's stinky tofu also has spicy flavor. However, its flavor has a stronger taste of Zanthoxylum, called "Málà" () in Mandarin Chinese. Málà is Sichuan's flavor for almost all kinds of food, “là” means spicy and “má” refers to the addictive numbing and tingling sensation caused by Sichuan peppercorns. Sichuan-style stinky tofu does not need to be deep fried in the oil, so it does not have black cracklings.
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A bowl of pork rinds in Thailand Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller.
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The traditionally produced ham (šunka), bacon (slanina), the sausages (kobasica) such as blood sausage (krvavica) and kulen are well known as delicacies. Some of them, notably kulen, are classified under the laws of protected designation of origin. The non-meat products such as cracklings (čvarci) or švargl and hladetina are also respected as parts of traditional cuisine. To complement the activities, rakija or wine is drunk by participants during the butchering.
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Mofongo () is a Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and fried, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup.
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It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. These versions are sometimes known as "crispy dinuguan" elsewhere. The Itawis of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call .
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Crescentina served with cured meat and cheese The ' () or ' () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it.
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Navy beans, broad beans or string beans are also a common addition. pork cracklings and sour cream Meat, removed from the stock on which the borscht was based, may be cut into smaller chunks and either added back into the soup or served on the side with horseradish or mustard. Bacon and sausages are also commonly used as borscht garnishes. Borscht based on bone stock may be served Old Polish style, with marrow from the bones.
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Dagul worked as a chef and was fond of cooking exotic dishes. One of Polgas' favorites was a bibingka topped with chicken skin cracklings, feta cheese, century egg and balut chicks. This concoction had a teratogenic effect upon him, triggered by the radiation coming off his master's television set. The physical changes in Polgas included the ability to talk and imitate his master's behavior, causing him over time to evolve into a more human-like being.
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The solid material remaining after rendering is called cracklings, greaves, or graves.Greaves: a high-protein solid which is left following the extraction of tallow from animal by-products during the rendering process. It has been used mostly for animal food, such as dog food.Nicolas Jean Baptiste Boyard, Manuel du bouvier et zoophile: ou l'art d'élever de soigner les animaux 1844, 327 In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow.
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"Recipes for Christmas dinners" , Denmark.dk. Retrieved 13 December 2011. Flæskesteg, a pork roast cut from the breast or neck and with the skin left on, is prepared by cutting the skin through to the meat layer sideways and rubbing it thoroughly with coarse salt flakes and sometimes spices to guarantee crispy tasty cracklings. Slices of roasted flæskesteg is served with brown gravy and accompanied by both boiled potatoes and caramelized potatoes (brunede kartofler) specially prepared in a frying pan with melted sugar and a lump of butter.
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German Griebenschmalz used as spread In Germany, Griebenschmalz is a popular spread made from bacon lard. Bacon is often used for a cooking technique called barding consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to a lean piece of meat. It is often used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
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"Fried pork with parsley and potatoes is simply been the Danes' national law when they go to the polls." Fried pork is the preferred menu choice November 16, 2007 DR Nyheder / Penge translated Stegt flæsk can also be served with apple compote.Stegt flæsk with apple compote January 19, 2007 Nordjyske Pork is the most popular meat in Denmark and bacon and cuts of pork is used in many dishes in the traditional Danish cuisine. Flæskesteg is roast pork with cracklings, usually served with rødkål red cabbage, gravy and boiled potatoes.
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It has been considered as the national dish of Vietnam. In Malaysia and Singapore, there is a similar meatball soup called bebola daging, which actually a Malay translation of "meatball". Many recipe of bebola daging in Malaysia and Singapore are actually derived from either Western (Indian or European) and Eastern (Chinese) meatballs, such as bebola daging Masala which is derived from Indian cuisine influence. In the Philippines, meatballs are called almondigas or bola-bola, and are usually served in a misua noodle soup with toasted garlic, squash, and pork cracklings.
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Borscht, like any other soup in East Slavic cuisines, is seldom eaten by itself, but rather accompanied by a side dish. At a minimum, spoonfuls of borscht are alternated with bites of a slice of bread. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities, but a range of more involved sides exists as well. A bouillon cup of Polish clear borscht with a croquette and a gherkin on the side In Ukraine, borscht is often accompanied with ', or savory, puffy yeast- raised rolls glazed with oil and crushed garlic.
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According to Laura Leebove in Venus Zine, listeners were "drawn to the unpolished sound...with its sometimes muffled vocals, raw guitars, and background-noise cracklings." In 1999 she self-released a second EP titled Parts of Human Desire. The bulk of her first records were recorded at the Dub Narcotic studio space in Olympia Washington. Olympia musician Phil Elvrum soon invited her to contribute guitar and vocals to his psychedelic pop group The Microphones, and she performs on many Microphones recordings including Don't Wake Me Up (1999) and Window (2000).
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Breaded and fried fatback Fatback is a traditional part of southern US cuisine, soul food and traditional Cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or Oreilles de crisse in Quebec), and to flavor stewed vegetables such as leaf vegetables, green beans, and black-eyed peas. A common delicacy is strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. In the southwestern United States, fried fatback is known by its Spanish name, chicharrón.
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The pâté aux pommes de terre is one of the specialities of the Allier, as well as of the neighboring Limousin region. The Allier River is one of the rare places in Southern Europe where the freshwater grayling (Thymallus thymallus), known in French as ombre des rivières, occurs in a natural habitat. This fish is much valued in French gastronomy for its fine and delicate texture and is best eaten along with a light wine. Pompe aux grattons or brioche aux griaudes, a kind of brioche-like bread with cracklings, is a specialty of the Bourbonnais.
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Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings ( in Ukrainian, in Russian, in Lithuanian, in Polish, in Romanian, in Estonian, töpörtyű in Hungarian, пръжки or джумерки in Bulgarian) are used as condiments for fried potatoes or varenyky or spread on bread as a snack. The thick pork skin that remains after the fat has been consumed is often used to make stock for soup or borscht. After boiling, the rind is often discarded. If soft enough, however, it is sometimes chopped or ground with salo, herbs, and spices and then spread on bread.
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The cracklings are further ground to make meat and bone meal. A variation on a dry process involves finely chopping the material, fluidizing it with hot fat, and then evaporating the mixture in one or more evaporator stages. Some inedible rendering is done using a wet process, which is generally a continuous process similar in some ways to that used for edible materials. The material is heated with added steam and then pressed to remove a water-fat mixture that is then separated into fat, water, and fine solids by stages of centrifuging and/or evaporation.
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The Chorotega native people prefer to stuff their tamales with deer or turkey meat, pumpkin seeds, tomatoes, and sweet peppers. The Caribbean coast of Costa Rica comes with its own host of Afro-Caribbean influenced traditions. During the holidays, it is common to find pork cracklings and a tripe soup called mondongo. Rice and beans is a common dish on the Caribbean side, not to be confused with gallo pinto and other dishes containing rice and beans; this dish consists of rice and beans cooked in coconut milk and typically served with fish and some type of fried plantain.
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Known as one of the first female drug traffickers in Mexico, La Chata began as a vendor of fried pork skin (cracklings or “chicharrones”) in the La Merced barrio of Mexico City, where she grew up. During her childhood this neighborhood was growing with a large influx of immigrants from various parts of Mexico, which increased the area’s formal and informal commercial activity. As a child she worked at her mother’s stand selling chicharrones and coffee. When she was thirteen, she began selling marijuana and morphine from this stand. Soon after she worked as a “mule” selling drugs on the streets of the city, using common baskets to hide the merchandise.
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Materials that for aesthetic or sanitary reasons are not suitable for human food are the feedstocks for inedible rendering processes. Much of the inedible raw material is rendered using the "dry" method. This may be a batch or a continuous process in which the material is heated in a steam- jacketed vessel to drive off the moisture and simultaneously release the fat from the fat cells. The material is first ground, then heated to release the fat and drive off the moisture, percolated to drain off the free fat, and then more fat is pressed out of the solids, which at this stage are called "cracklings" or "dry-rendered tankage".
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Other popular dishes include afritada, asado, tapa, empanada, mani (roasted peanuts), paksiw (fish or pork, cooked in vinegar and water with some spices like garlic and pepper), pandesal (bread of salt), laing, sisig, torta (omelette), kare-kare (ox-tail stew), kilawen, pinakbet (vegetable stew), pinapaitan, and sinigang (tamarind soup with a variety of pork, fish, or prawns). Some delicacies eaten by some Filipinos may seem unappetizing to the Western palate include balut (boiled egg with a fertilized duckling inside), longganisa (sweet sausage), and dinuguan (soup made from pork blood). La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock and beef loin. A Filipino Lechon.
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In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. In Mexico, chicharrón is the cuerito or pig skin fried to a crisp like cracklings in the southern states and cueritos is soft, deep fat fried pig skin, chopped and used for tacos. In Mexico, natural, uncured cueritos, usually the thick pig skin without the fat attached, are always combined with "macisa", solid or thick meat, in carnitas which is deep fat fried pig parts sold for tacos. The tacos are served with a choice of meats, chopped, in 1 or 2 soft corn tortillas, covered with chopped cilantro and onion, and the choice of a hot chili sauce.
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