"Blair P. Houghton" > wrote in message
...
> 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.

blech!
>
> >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.

hee hee!! but in boston you can grab a couple of Gaspar's Portuguese
'chourico' that's really meat meat meat.
>
> 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.

I gotta see some of this 'offal-containing sausage'. I'm not gonna eat it,
just wanna see it.

Jack Wurst