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Friday, 21 December 2007

Comments

Paula from Only Cookware

I just love pork crackling. We have bought some to cook up for Christmas. And yes, you can feel your arteries clogging as you eat it but it is worth it.

amanda

where in louisiana is your destination? we are going to be in baton rouge (t's hometown) dec. 24th-29th...if you're gonna be around there after the 26th, would you feel like meeting up for a meal or a beer? :-)

girlie

Paula, it is SO worth it... just limit the cracklins to once a month or so!

Amanda, that would be so much fun! We're going to Mandeville - check your email!

Paolo

You have a way of making incredibly nasty things sound appetizing.

Brava.

girlie

Grazie! I assume you aren't a fan of the boudin. It's not so bad - think a pork and rice stew (with a bit of liver) in a handy tube for eating. OK... that doesn't sound particularly appetizing, I suppose...

Paolo

No, no, actually the boudin sounds good in a hyperlipidemic sort of way -- what got me was "... when you render a pig's fat and skin; you get a barrel of lard and a barrel of cracklins..." and I was kind of like Homer going "Mmm. Cracklins."

Toni

can I order some from california...?? I would love to buy some.. can someone send me some???
Toni
Los angeles

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