[AT] Cracklings (and a cletrac)

[charlie hill]

Nope Ralph that ain't it.  I think you are talking about fried pork rinds or
pork skins.  When you take a piece of pork skin and deep fry it, it will
puff up like pop corn.  Those are a common snack in the south.  Most folks
don't know what craklins are any longer.  I can't think of a good way to
describe craklins.   The closest I can come to their consistancy and texture
is a home made pie crust made with lard but they are a bit more crunchy and
greasy than that.

Charlie
----- Original Message ----- 
From: "Ralph Goff" <alfg at sasktel.net>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Sunday, February 22, 2004 12:46 PM
Subject: Re: [AT] Cracklings (and a cletrac)


> The more descriptions I hear of these "cracklings", it makes me believe
that
> they were marketed as a tasty salted snack called "Piggy Puffs" back in
the
> 60s. A bag of these, a bottle of Fresca , the drink with the delicious
> artificial sweetener, aspartame in it . Plus a comic book to read and this
> kid was happy for the rest of the day. . Not sure if they are still
> available or not.
> And just to sneak in a little antique tractor content, heres a link to an
> old Oliver cletrac for sale that I noticed on a local website this
morning.
> http://www.familyfarmers.com/2002/classifieds/folstad/cat_1.JPG
>
> Ralph in Sask.
> http://www3.sk.sympatico.ca/lgoff/latestpage.html
> ----- Original Message -----
> From: Larry Voris <lvoris at axs.net>
> To: <at at lists.antique-tractor.com>
> Sent: Sunday, February 22, 2004 6:54 AM
> Subject: [AT] Cracklings
>
>
> > Dean:
> >     As I remember when dad used to butcher hogs,
> > there was about a 1" layer of fat out next to the
> > skin.  They would trim this fat away from the lean
> > meat and cut it in about 1" squares.  Then they
> > would put it all into a big kettle over the
> > fire and cook it until the liquid would cook out
> > of the squares.  I still have the paddles they used
> > to stir the fat with.  Then they would dip it out
> > into a lard press and squeeze the liquid out.  They
> > always used a white feed sack down in the press
> > to keep the cracklings in.  After the squeeze they
> > would dump them out, and that is when we would
> > start eating them.  I may have left something out.
> >
> > Larry Voris
> >
> > ----- Original Message -----
> > From: "Dean VP" <deanvp at att.net>
> > To: "'Antique tractor email discussion group'"
> > <at at lists.antique-tractor.com>
> > Sent: Saturday, February 21, 2004 10:52 PM
> > Subject: RE: [AT] RE: Eating while doing tractor things sort of ramble
> .antique-tractor.com/mailman/listinfo/at
>
>
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