Talk:Pork rind
Latest comment: 19 years ago by Paultramarine in topic Merging from Chicharrónes
Merging from Chicharrónes
It seems that the two articles are about the same thing, eaten by different people. — Pekinensis 16:18, 24 October 2005 (UTC)
- It seems that way, but it isn't. Pork rind is one type of chicharrones. Chicharrón is a Mexican dish, pork rind isn't. --Vizcarra 17:58, 24 October 2005 (UTC)
- I think that the Pork rind entry should not be merged with the entries describing the various forms/uses of pork rinds. It is also in question whether to merge with Cracklings, but again this is a unique form of a pork rind. Pork rind is a piece of a slaughtered pig, the skin and fat connected to that skin. I consider cracklings and chicharron as I would cassoulet, a food made with pork rind, thus deserving their own entries. In the popular use of the term Pork rind, most people think of the snack food that is more specifically defined as Cracklings, herein lies the confusion, I think. Pork rind has a more expansive meaning than most people commonly relate it to.--Paultramarine 04:02, 14 January 2006 (UTC)
- Oppose Crackling is usually meant for flavoring; pork rinds are a snack like popcorn and peanuts.
hey that "somewhat plebian" thing sounds a bit wrong since they are very popular over here, yeah the british upperclass people south east might think that but they are in the minority, besides they don't make good rinds down there. The make good rinds in the black countrythough nice n big. They hold absolutley no social stigma with working class people, but they may do with the upperclass because most of them are jewish and have religius laws shunning them. The old style rinds origonated from here, Im sure of it, I'm taking that line out!