I'm snacking on BRIM'S Cracklin Strips

[Iggy Dalrymple]

I'm snacking on Cracklin Strips (pork fatback)
fried out pork fat with attached skin, lightly seasoned with red pepper.


Brim's continues to cure munchies with new products




ETERNAL LIFE

[jfh]

I love those things. I don't know that brand though.

I grew up on pork fat. My grandmother was Dutch; so everything was deep fried or overcooked (no nutrition left) with pork fat for flavor, etc. She, 230 pounds, lived until 93.

My favorite gravy is pork fat drippings, flour, and milk. Pour that over biscuits (not sure what this is in UK) or bread; and that makes a great supper.

[Xania]

jfh, I have seen these references to "biscuit" with gravy, but don't know what it is!

[jfh]

Here's how to make biscuits:

http://www.ehow.com/how_6840_make-basic-biscuits.html

and here's how to make gravy.

http://www.ehow.com/how_2176433_make...ade-gravy.html

There are so many variations of gravy, which is made from any meat drippings.

For biscuits and gravy, you would just pour gravy over the biscuits. Quite simple and a very fatty supper.

I like gravy over rice. My favorite gravy for this is "RedEye" gravy. Just take bacon drippings and day old coffee; no flour. Mix. It becomes more like a glaze than a gravy. Try this over rice or grits (ground hominy corn). Very southeastern U.S.

[Xania]

Thanks jfh. So, it's just a savoury pastry, shaped into rounds and oven-cooked.
Gravy, well, anyone makes that, I hope. OK, now I know what you are all eating, when you talk of biscuit. Here, it's a sweetish thing, probably known to you as cookies!

And grits - well, an e-pal in Kentucky sent me some. I couldn't get on with it myself, but someone else did, so it wasn't wasted.