Or, as the other day, not eat anything at all.
I'm not going to starve, so why eat anything
unappealing just for ritual or habit?
I prefer the salad to the fries. Even waffle fries are less appealing
than a salad.
Seldom would I cross the street for either.
Wilted spinach heavy on the bacon or fried
yuca, that's something else altogether.
The term means different things to different
people, but yes. I'm fond of most varieties,
including the Central American kind that is
grilled skin-on pork belly strips. But in that
post I was referring to puffy deep-fried.
OK, that sounds good also.
In some country, maybe Colombia or one
of the Central American little countries,
they totally misunderstand the term and
just give you fried slices of pork.
Better than trying to pass off something totally unrelated as bacon.
Chicharron doesn't mean bacon, exactly. The
focus is on the crunch. I've seen chicharron
of chicken on menus, essentially just deep-fried
skin, my favorite part, though some places use
the term chicharron de pollo for just plain fried
chicken, not a bad thing in itself.
That > was the one that really exposed the meat packing industry.
IIRC, the FDA > came about because of conditions written about in that book.
Sounds about right. Muckraking is and was a
perfectly respectable occupation.
It doesn't seem to have an end--as long as there are free elections.....
I think we need muckraking and free elections both.
That's an hour away - a lot of stuff going
on in between those places.
Yes, but still quite the broad "ah" accent.
An outlander might note the commonalities,
while a local would get his/her hackles up
by lesser sibbolets.
We'd just moved there from almost 6 years in Germany so it did seem more pronounced to us.
And you were probably more attuned to the
nuances in German accents after having heard
them for half a decade or more.
We'd like to think of younger selves; reality is, we ain't! It's
hitting > me hard with the knee, knowing the only thing that can help now is total > replacement.
At least you too can get bionicized.
Something I half thought about years ago, after the knee was initially injured. But, the technology wasn't as advance then and the knee
rehabbed to the point of useable, so the dream was put aside--until now.
Waiting is generally good - when you have
the luxury to do so.
Got to go with what the people want. We were at an outlet mall a few weeks ago, thought we'd check out the Corning Ware store. Got there
and > the shelves were almost bare--they were going out of business. Wonder if > all of them are, or just that particular one; we didn't
ask.
Strange - that brand always struck me as one
of the reliables. Of course, who thought that
Sears would go away?
True, some of the long standing companies will no longer be a part of
the American culture.
The idealized or simplified notions of what
companies did and what their aims were that
some of us grew up with are being exploded
with increasing frequency.
Chicharrons
Categories: Colombian, main, snack
Servings: 4 to 12
1 1/2 lb pork belly
1/2 Tb baking soda
2 c water (more if needed)
salt to taste
Cut meat into 1"-wide strips. Rinse and pat dry.
Rub the skin and meat with the baking soda. Place
in a medium container, cover and refrigerate for
at least 1 hr. Then, if you prefer, you can rinse
it and pat dry.
Divide the pork belly into desired portions. Then,
make the "legs" or "teeth" by making 1/2" incisions
with a sharp knife. Make sure to stop right before
you cut the fat and skin.
Fill a shallow pan with enough water to cover the
meat. Season with a little bit salt, add the meat,
cover and bring to a boil on high heat. Once it
boils, reduce heat to medium low and cook until
the water evaporates, 90 min or so.
Once the water evaporates, raise the heat to medium
and cook pork belly in its own rendered grease until
golden brown on all sides, 15 to 20 min. The grease
will start popping, so be careful not to burn yourself!
Remove the pork belly pieces from the pan. Drain on
paper towels and salt to taste before serving.
hispanickitchen.com
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