[Sca-cooks] proper cracklings

[Susan Fox-Davis]

Chiklins, that's a hoot!

Did you ever notice that schmaltz is documentable from a source that we have?
Look in Platina, near the beginning under "Liquimen."  At the end of the
lard-rendering process, they say that you can render chicken fat by the same
method.  Woohoo!

Seton1355 at aol.com wrote:

> Saw the title, had to comment!
> OK, the Jewish version of cracklings is called *gribnis* Same cooking deal,
> only we use chicken. <snipperoo>