On Sat, 19 Feb 2011 17:55:13 -0700, Arri London >
wrote:

>
>
> sf wrote:
> >
> >
> > So, what is the Rick Bayless recipe for chorizo?
> >
>
>
> He uses 12 dried ancho chiles for about 1 kilo/2 lbs of pork and fat.
> Anchos aren't very hot on average.

That's it? Easy! TY

--

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