On Fri, 18 Feb 2011 17:54:21 -0700, Arri London >
wrote:

>
>
> 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?
>
> Rick Bayless does sometimes tone down the spiciness of his recipes. The
> commercial Mexican-type chorizo sold locally varies quite a bit. Some
> brands spicier than others.

So, what is the Rick Bayless recipe for chorizo?


--

Today's mighty oak is just yesterday's nut that held its ground.