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Article: The Roanoke Times, Va., Beth Macy Front Burner column: Crunchtime - CrunchCrunchCrunchCrunch.(Recipe)
- Article from:
- The Roanoke Times (Roanoke, VA)
- Article date:
- November 29, 2006
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Copyright informationCOPYRIGHT 2006 The Roanoke Times. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Beth Macy
Nov. 29--This column started out funny.
It was to be a dig with padded elbow in the sides of food snobs who scrunch up their faces and make disgusted noises when they hear me talk about the pantry staples of my childhood.
Like country ham (compared to "old socks"), biscuits and sausage gravy ("greasy and gross"), Vienna sausages ("nasty") and the subject of this piece, pork rinds ("eww!").
In Southwest Virginia, pork rinds are indigenous and more accurately referred to as pig skins or meat skins.
Roddy Moore, director of the Blue Ridge Institute at Ferrum College, remembers eating pork rinds his mother made by first frying and then ...
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