On 2/18/2011 8:27 AM, Goomba wrote:
> Bob Terwilliger wrote:
>> I have several recipes for chorizo, and it occurred to me that chorizo
>> might
>> be a good thing to make in the grey gloomy weather we're experiencing
>> here
>> in Northern California. Then it struck me that chorizo is only part of
>> the
>> equation: What do you do *with* chorizo?
>>
>> Poking around online I found this recipe:
>>
>> http://www.rickbayless.com/recipe/view?recipeID=172
> <clipped>
>> What are your favorite ways to use chorizo?
>>
>> Bob
> I made Rick Bayless' recipe for chorizo to make into his recipe for
> queso fundido, and thought the recipe way underspiced. But I'm no
> chorizo expert. Have you made it yet? What did you think of the spice
> levvel?
>

You should feel free to change the seasonings to your taste. My guess is
that most chorizo recipes are underspiced - mostly they're seasoned to
not put off the majority of people. I love that stuff but there's hardly
any on this island and only one company that makes is well - Kukui
sausage co.