So, I ate at Doc Crows today for lunch and the meal was great (full-post coming), but the clear star of the show for me were the fresh pork rinds. Pork rinds, cracklins and chicharrones are very similar in that they are made of fried pork skin with varying degrees of fat and cooking techniques. Essentially, they are like the identical triplets of the culinary world: oft-confused and you can tell them apart because one's a little chubbier than the other two.
I digress. I loved these pork rinds so much that I ate them twice today... as in I ate them at lunch and ordered two to-go boxes full of them for later. Cinnamon-sugar and the traditional kind with a kick of heat. I wanted to save them for an after-work snack ("gorge" may be the more appropriate term).
Only problem is I accidentally left them at work and got all the way home without them. So I did what any other FKS-stricken person would do. I drove all the way back to work to get them.
Hello? Top Chef finale and fresh pork rinds? Duh, winning!
(The End)
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