Talk:Crackling

Question

What exactly is the relationship between cracklins and cracklings? — Pekinensis 15:35, 11 May 2005 (UTC)[reply]

From reading the articles I'd say that cracklins are made with skin still attached to them, while cracklings aren't. Of course, it may be that the articles are about the same thing. Nikola 22:36, 16 November 2005 (UTC)[reply]

I think they're the same thing and need to be merged into a section at pork rind. Other regional variants of pork rinds are listed there already. Jokermage ^{"Timor Mentum Occidit"} 05:54, 7 January 2006 (UTC)[reply]

Agreed. Go ahead and merge. Kerowyn 23:51, 20 January 2006 (UTC)[reply]

No way. Pork rinds are pieces fried pork skin sold in bags in convenience stores, and cracklings are skin with the fat/meat still attached, usually served warm and freshly fried. Whoever suggested this needs should take a trip to Louisiana.

They are the same thing just a name difference. I do miss them though as they are the best part of a joint.

I'm for a merge, and I also added the Pork scratchings article as a merge with Pork rinds. My full rationale can be found on that page's talk page. - dharmabum 09:45, 18 February 2006 (UTC)[reply]

Query

"crackling" is also a very common name for upgraded "Zerglings". Perhaps a disambig is in order? EVula // talk // ☯ // 20:08, 2 February 2007 (UTC)[reply]

Yes, I was just about to say that. Disambig? RegaL the Proofreader (talk) 00:38, 4 March 2008 (UTC)[reply]