rrb_091903 > wrote:
>I don't know how small the quantities could have been, the top three
>ingredients we pork salivary glands, lymph nodes, and fat. In looking

That's the serious stuff. It's very hard to cook with
because it just melts away if you overcook it, like
foie gras.

>over the ingredient list I don't recall seeing anything I consider meat
>or beef for that matter. I prefer at least some meat or beef in "Beef"
>products. If that is the normal constitution of Chorizo I will pass on
>it, and never buy it ever. Im sure glad I stopped eating Chorizo
>burritos now. I stopped because of the fat, and grease.

"Chorizo" is a style of chili-flavored sausage (paprika
counts as a chili) as the main seasoning, and you can make
your own with any meat you wish.

I buy the chorizo seasoning from the Mexican food aisle
(usually more extensively stocked in Arizona than in,
say, Boston) and mix it with lean ground pork and a little
vinegar to make the meat that I put in chorizo-cheese dip.
I prefer pork to beef in this case. Then I fry it and break
it up until it's all nice little brown spicy crumbles.

I wouldn't use the offal-containing sausage, because it
would add too much fat, and I'd get puddles of orange grease
in my dip.

--Blair
"I may knock some out tonight."