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Cross Over Cooking Part 4

chicharrones/crackling
In Latin American people call deep fried pig skins chicharrones. In the U. S. south they call them cracklings. Farmers in many parts of the world often fry them in makeshift outdoor kitchens in which the cut up the skin of a freshly slaughtered hog is dropped into hot oil to make chicharrones/crackling. Historically women entrepreneurs have sold them as street foods outside stadiums, and bus and trains stations along with some kind of bread and drink.  They have also been the fruit of the labor of farm families in a rural community who came together for the hard work of slaughtering several hogs. The men slaughter and butcher the meat while the women deep fry the skin served with other treats. 



Cross Over Cooking Part 5 Rice

Cross Over Cooking Part 3