On 2/19/2011 4:04 AM, Brooklyn1 wrote:
> On Fri, 18 Feb 2011 23:37:47 -1000, > wrote:
>
>> On 2/18/2011 7:00 AM, Jim Elbrecht wrote:
>>> "Bob > wrote:
>>> -snip-
>>>> 8 ounces chorizo, cooked
>>> -snip-
>>>
>>> I'm curious what a recipe means when it says 'Chorizo'. I haven't
>>> ever noticed it in our grocery stores- but when a Meat House opened up
>>> nearby I was poking around and found some packaged sausages marked
>>> 'chorizo'. 4-5 sausages to the pound, looked a lot like kielbasa.
>>>
>>> Then I found another one labeled chorizo. This one looked like a
>>> pepperoni.
>>>
>>> Are either of these what merryb makes?
>>>
>>> What makes a 'chorizo'- a 'chorizo'? and which one is usually meant
>>> in a recipe?
>>>
>>> [Both were good- but not worth the premium price to me. I must be too
>>> used to italian style sausages.]
>>>
>>> Jim
>>
>> Chorizos will vary wildly - some are uncured with no binding agents that
>> fall apart, some will be a smoked, fully cooked product, some will be a
>> cured hard sausage.
>>
>> To me, a chorizo should be flavored with garlic, cumin with some vinegar
>> but most of them don't seem to fit that flavor profile. I like the
>> uncured loose chorizos and will get some in that style when it's
>> available. I just bought some Farmer John chorizo tonight. It comes in a
>> chub packaging and just falls apart in the pan when you fry it leaving a
>> lot of reddish oil in the pan. I guess a lot of people would find it
>> disgusting but it is tasty.
>
> As with all sausage there are as many kinds of chorizo as there are
> those who prepare chorizo. But as with many sausage there are two
> main classifications; cured and fresh. Fresh are treated the same as
> typical Eyestallion sausage, cured are those that look like pepperoni,
> however some are also smoked. Also those of Hispanic heritage are
> seasoned very differently from Portuguese style. Personally I don't
> care for chorizo no matter which, in fact it's my least favorite. I
> would suggest trying the various kinds and from different sources to
> find what you like. Also fresh chorizo is very easy to make yourself.
>
> Here you'll find recipes:
> http://www.alliedkenco.com/catalog/p.../recipes/key/0

I like the Mexican style seasonings without the Mexican style funky
flesh added. :-)