Fw: [CH] Chorizo
Paul J. Smith (pjsmith@mtnhome.com)
Thu, 6 Apr 2000 08:25:28 -0500
----- Original Message -----
From: Paul J. Smith <pjsmith@mtnhome.com>
To: Leslie Mandic' <rnonrun@aye.net>
Sent: Thursday, April 06, 2000 8:21 AM
Subject: Re: [CH] Chorizo
> Leslie, and other chorizo lovers out there. You should really try this
> recipe that I posted.By using untrimmed pork butts or pork steaks this
gives
> you more fat and more flavor in the mixture.The original recipe called for
> the use of pork tenderloins which I think would make the sausage too dry.
> Cameron,I did like your idea of adding some chipotle chiles to the
mix,will
> try it the next batch I make. And the vodka,it sounded pretty strange to
me
> also,but it works.
> ----- Original Message -----
> From: Leslie Mandic' <rnonrun@aye.net>
> To: chile-heads <chile-heads-digest@globalgarden.com>
> Sent: Wednesday, April 05, 2000 9:26 AM
> Subject: [CH] Chorizo
>
>
> > 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
> >
>