First time making pork cracklins. I made sure to get skin with a good amount of fat attached so they’d fry up with that hard crunchy top with a soft, buttery layer. They were fried in bacon grease and lard between 200-220 F for about 65 minutes until they browned and the skin began to blister. Next, they were taken out to cool and drain, and then returned to the grease for about 1 minute at 400 F to flash fry them and get the skin to puff up. Finally, were removed from the grease to cool and dry and then received salt to season. Pros: They turned out perfect. Easy to make. You control the ingredients. Cons: Your entire house will smell like a grease fryer. They aren’t a huge $ savings vs buying pork rinds/cracklins/chicarrones. Grease cleanup and disposal.

Do the opposite.

Nacho keys? Nacho cheese.

My wife called me a “man’s man” today in a conversation with my mother. I don’t seek validation. I don’t often doubt myself. This made my decade.

Great morning, Nostr! Looking for recommendations on an under-sink reverse osmosis filter system. Tanked or tankless - open to both. #asknostr

Tom Green did more for cancer with one song than most actual cancer charities.

Say what you will about the politicization, this year has marked a sharp pivot towards #bitcoin. Nowhere is that more evident that at the conference going on right now. We are moving from “then they fight you” to “then you win” at the speed of suddenly.

@NotBiebs and 69 others this shit sucks and I hate you.

Where is Joe Biden?