<snip>

> Great story yourself, Mark, even if you won't share your chorizo
> recipe! ;-)

David,

It is axiomatic amongst the makers of certain food, e.g.: condiments
such as Durkee's Dressing, or your local BBQ sauce maker; those who
win Chile Con Carne competitions and such. And I believe that sausage
makers, who have spent time working up a great sausage flavor have
some duty to not reveal the recipes because this forces others to 1.
buy from them, exclusively, or 2. to try to make a better mousetrap. I
am of the 2. catagory.

Yet, in fairness to all, let me say this:

My chorizo uses beef and pork in equal parts. Beyond that, I can't
give out the spice and technique profiles, as that would violate the
un-written code of the sausagemaker. Which I have written above.

Again, thanks for that great Pambazo recipe.

P.S. I do love Spanish/Mexican orthography in that: you say pambaso
and I say pamvaso. And we are both correct.