3 of a Kind checks out three places across a country to try something cool, brand new as well as delicious.Theres a little kind of magic which happens when pig fries in to crisp, puffy pieces of pristine deliciousness. Call them pig rinds, cracklings or chicharrones its all good. But chefs have been taking it a single step further, transforming chicken, fish skin as well as even beef tendon to make other kinds of crunchy chicharrones.Crispy Chicken Skins with Smoked Honey during Carson Kitchen, Las VegasFried duck was a family staple for Carson Kitchen owners as well as co-founder Cory Harwell during his childhood in a South, with his grandmother origination a comforting image every Sunday. But there was a single part of a bird in particular which a immature Harwell only couldnt resist. He used to get in trouble for unctuous in to a kitchen as well as stealing a skin off a boiled duck before it was even served. we would literally leave a square of duck sitting there upon a platter with no skin upon it! Harwell recalls. When we built Carson Kitchen, we wanted to move which a single special thing to our menu. Finding a right technique took a little time as well as about 40 pounds of experimentation. The skins have been served with a little smoked honey as an additional nod to Harwells deep Southern roots. The unbeatable combination makes for a image which has been in a restaurants top-five items sold since day one.Salmon Ceviche with Salmon Chicharrones during Tico, Washington, D.C.The tender as well as a baked come together in this colorful fish-forward creation. Says Chef George Rodrigues, When Im thinking about a brand new dish, we always like to incorporate a textured garnish. Instead of discarding a salmon skin, he transformed it in to chicharrones by applying a same technique he uses to make a some-more traditional pork-skin version. It is our pursuit as chefs to implement as most of a animal as possible, Rodrigues explains. we was able to fool around with taste as well as hardness whilst also minimizing waste.Beef Tendon Chicharrones during Mistral, Princeton, N.J.Chef Ben Nerenhausens elevated take upon chicarrones comes served with beet tartare, bone pith cream, grained mustard as well as dill. The form of a image may be new, but a flavors have been classic. we only liked a likeness of color, hardness as well as sound which beets as well as beef had to a single another, Nerenhausen explains. Though a tartare is beet-centric, a formation of a tendons as well as bone pith cream adds a brawny component to a dish. we consider which helped to give a illusion of having a real beef tartare but there being any tangible tender beef upon a plate, Nerenhausen says.Photos courtesy of Jeff Ragazzo, Tico as well as Mistral