Rachel, I'm curious whether those delicious chicharrones in Mexco are 
salted. If so, at what point in the process do they add the salt, do 
you know?

Thanks!

Tina

At 2:09 PM -0700 07,24,2010, Rachel Aschmann wrote:
>My brothers and I used to eat these at the open markets in Mexico when
>we were kids.  We'd stand around the boiling fat as they dipped out
>the chicharrones.  So fantastically good.  I like the pork rinds you
>buy in the store but they are like real chicharron as a twinkie is to
>a great chocolate cake made by a master chef.
>
>On Fri, Jul 23, 2010 at 3:04 PM, Naomi Giuliano
><[log in to unmask]> wrote:
>>  I haven't seen any with veg. oil on the label. Do they have to put it in the
>>  list of ingredients, or is it like propylene glycol in store-bought  ice
>>  cream, which because it's considered an "industry standard" ingredient,
>>  doesn't have to be listed?
>>
>>  Naomi
>>
>>  On Fri, Jul 23, 2010 at 10:53 AM, Lynnet Bannion <[log in to unmask]> wrote:
>>
>>
>>>    It won't be like the chicharrones that you can buy, which is pig skin.
>>>   Good ones are cooked in their own fat;* bad ones in cheap veg oil and
>>>  dosed with preservatives.*
>>>
>>>         Lynnet
>>>
>>
>
>
>
>--
>Till a voice, as bad as Conscience, rang interminable changes
>In one everlasting Whisper day and night repeated -- so:
>"Something hidden. Go and find it. Go and look behind the Ranges --
>Something lost behind the Ranges. Lost and waiting for you. Go!"
>- Rudyard Kipling