[CH] Chorizo
Leslie Mandic' (rnonrun@aye.net)
Wed, 05 Apr 2000 10:26:34 -0400
Paul wrote re : *Chorizo recipie*
<<...Grind the pork through a 3/8" grinder plate. Remember chorizo is a
coarse sausage. Also a note, have some real good soap on hand as this
will turn your hands a deep shade of orange. You will never buy
supermarket chorizo again,Enjoy!>>
Course must be a regional thing. OUTSIDE of Calif., really the SW, the
Chorizo I have experienced has been course. OTOH the chorizo I
experienced all my life growing up came from LA.. and was purchased at
La Borinquena (I know how to say it and where it is never a great
speller) in Oakland or in a pinch La Carmelita from Lucky's. It was
ALWAYS very finely ground... when cooked, never held its shape and was
very orange. I have tried since then various course ground chorizos
including attempting to make one myself (disaster) and have never been
satisfied. The chorizo made locally in Louisville, or brought in from
Chicago is NOT the same. One, Hoffman's I think is kinda close but
course and not nearly GREASY enough and not as Spicy although I never
really thot of it as hot. I need it greasy to flavor the beans, OR the
eggs depending on the meal, and of course gross everybody out who
watches me prepare it. My mother did it the same, my skinny Sis drains a
bit of the fat. ANY ideas?? Could this one be close?? (Vodka???) sounds
interesting though.
--leslie