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Rancid pig fat
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<blockquote data-quote="Sue192" data-source="post: 1704524" data-attributes="member: 439516"><p>:***:</p><p>13 pints of milk plus a pint of lime water (presumably lime as in chalk rather than green things given the age of the advice) twice a day, never mind the rancid/ancient stuff? Well, I suppose it was a cure of sorts. You'd probably be dead within a week! </p><p></p><p>I like Mr Porky or The Posh Pig (if I can find it) but having eaten a mountain of real crackling at the weekend I'm weighing up the pros (absolute taste sensation) and cons (blue smoke, fat splatterfest, oven mega-clean) of buying it from the butchers. And to think that for years the very mention of eating crackling brought condemnation!</p></blockquote><p></p>
[QUOTE="Sue192, post: 1704524, member: 439516"] :***: 13 pints of milk plus a pint of lime water (presumably lime as in chalk rather than green things given the age of the advice) twice a day, never mind the rancid/ancient stuff? Well, I suppose it was a cure of sorts. You'd probably be dead within a week! I like Mr Porky or The Posh Pig (if I can find it) but having eaten a mountain of real crackling at the weekend I'm weighing up the pros (absolute taste sensation) and cons (blue smoke, fat splatterfest, oven mega-clean) of buying it from the butchers. And to think that for years the very mention of eating crackling brought condemnation! [/QUOTE]
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