Chorizo!

sf wrote:




Possibly because you were thinking of Chourico, a Portuguese sausage
more or less along the lines of a Spanish (not Mexican) Chorizo.
Very common in New England.

Steve
 
sf wrote:




Possibly because you were thinking of Chourico, a Portuguese sausage
more or less along the lines of a Spanish (not Mexican) Chorizo.
Very common in New England.

Steve
 
On 20-Feb-2011, sf wrote:


"Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and
probably derived from the Spanish Chorizo, without the curing process."
From the Nola Cuisine blog; a great source of info on all foods you might
find in New Orleans and vicinity.
--
Change Cujo to Juno in email address.
 
On 20-Feb-2011, sf wrote:


"Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and
probably derived from the Spanish Chorizo, without the curing process."
From the Nola Cuisine blog; a great source of info on all foods you might
find in New Orleans and vicinity.
--
Change Cujo to Juno in email address.
 
On Sun, 20 Feb 2011 23:49:17 GMT, "l, not -l" wrote:


That's what I wanted to know, thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 23:49:17 GMT, "l, not -l" wrote:


That's what I wanted to know, thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:
Mexican chorizo? I can find Spanish, but not Mexican. I guess if
I want to go to Waltham, there is probably some there. Actually,
I may have sound some in Somerville but rejected it because I
didn't like the ingredients.

--
Jean B.
 
sf wrote:
Mexican chorizo? I can find Spanish, but not Mexican. I guess if
I want to go to Waltham, there is probably some there. Actually,
I may have sound some in Somerville but rejected it because I
didn't like the ingredients.

--
Jean B.
 
On Sun, 20 Feb 2011 21:11:23 -0500, "Jean B." wrote:


Yes, it's Mexican chorizo which is the common one around here. The
ingredients are pretty simple: pork, chili pepper, paprika, sea salt,
cumin, oregano, garlic and citric acid.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 21:11:23 -0500, "Jean B." wrote:


Yes, it's Mexican chorizo which is the common one around here. The
ingredients are pretty simple: pork, chili pepper, paprika, sea salt,
cumin, oregano, garlic and citric acid.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 21 Feb 2011 11:50:49 -0500, "Jean B." wrote:


Yes. He uses recipes approved by the department of agriculture.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
I wrote variously:


The first use I had for the chorizo was to cook it with scrambled eggs.
That's when it became evident that the chorizo doesn't have any onions or
garlic, and it really could use them. So the recipe isn't bad, it's just
that you have to add onions and/or garlic to whatever you're making with the
chorizo. I also added cilantro.



These were pretty well-flavored, but dry. (I expected that, since the
sirloin we ground had nearly all the fat trimmed off.) I put cilantro on top
of my burger and had it with mango/lime salsa and sliced avocado, which
helped with the dryness. We had store-bought taquitos as an appetizer.

Bob
 
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