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Chorizo
I was in the liquor store next door for a few things. I was looking to
get some sausage. Well, they only had Pork, and Beef Chorizo. On the label it said to remove the casing before cooking. I didn't buy it. But why do you have to remove the casing? What is the casing made from? -- Here's a fun hobby of mine: When I get e-mail spam that includes an 800-number, I save the number for later. Then when one of the hundreds of Nigerian scam e-mails hits my e-mail box, I reply enthusiastically and give the 800-number of the spammer as my own. I feel that people in the DNRC have a responsibility to introduce A-holes to each other. To email me use my name and @cox.net. |
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Chorizo
rrb_091903 > wrote:
>I was in the liquor store next door for a few things. I was looking to >get some sausage. Well, they only had Pork, and Beef Chorizo. On the >label it said to remove the casing before cooking. I didn't buy it. But >why do you have to remove the casing? What is the casing made from? Dunno, probably plastic. Although some intestinal casings will split and shrink and become stringy detritus in your dish. "Chorizo" covers a large number of sausages made with paprika. The origin is Spain, but the best ones in my opinion are Mexican-style and contain offal meats (read the package for exactly what's in it; you might not like small quantities of lymph and salivary glands mixed in with your ground muscle meat, fat, and spices, and many chorizos won't have them, but I think they give it a better texture and improve the flavor). --Blair "Just keep telling yourself you love it." |
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Chorizo
>The origin is Spain, but the best ones in my
>opinion are Mexican-style and contain offal meats Actually, the only palatable chorizos are the Spanish ones, which have been unavailable in the U.S. until quite recently, and are still hard to find. Central American and Mexico chorizos have a dry, acidic quality that isn't much to recommend them. As to the casing . . . don't expect an American chorizo to hold together without it. Neil |
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Chorizo
Blair P. Houghton wrote:
> rrb_091903 > wrote: > >>I was in the liquor store next door for a few things. I was looking to >>get some sausage. Well, they only had Pork, and Beef Chorizo. On the >>label it said to remove the casing before cooking. I didn't buy it. But >>why do you have to remove the casing? What is the casing made from? > > > Dunno, probably plastic. Although some intestinal casings > will split and shrink and become stringy detritus in > your dish. > > "Chorizo" covers a large number of sausages made with > paprika. The origin is Spain, but the best ones in my > opinion are Mexican-style and contain offal meats (read > the package for exactly what's in it; you might not like > small quantities of lymph and salivary glands mixed in > with your ground muscle meat, fat, and spices, and many > chorizos won't have them, but I think they give it a > better texture and improve the flavor). 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 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. rrb |
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Chorizo
you just have to read the labels. of course i'm in south texas and finding
good chorizo is relatively easy, there is a company that makes chorizo with ground turkey, it's good. if you read the label you will find several that are all meat and no salivary glands. my mother never bought those, they made her ill. around here there is Garcia brand, that makes all kinds, the salivary glands and all meat versions. they produce the turkey kind under "Mama Garcia" brand, i've only found it at HEB and Albertson's stores but that's about the only places i do shop. this one is very lean you don't get much grease in it. there's also a brand called "chorizo Keilbasa" that if i am not mistaken has all meat and is rather good a friend brought some to work one day. -- Paula Drennan In Memory of, Tenzing the Kitty, May 4 - August 1, 2003 He lost his short battle for life, and is now in peace. : : 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 : 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. : : rrb : |
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Chorizo
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." |
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Chorizo
"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 |
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Chorizo
"Jack Schidt®" > wrote in message . .. > 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 Jack, if you're eating Gaspar's 'chourico', you're eating 'offal-containing sausage'. Trust me. Stace (a New Englander who loves Gaspar's chourico as long as she doesn't think about what's *in* it while she's eating it) |
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Chorizo
"stace" > wrote in message ... > > "Jack Schidt®" > wrote in message > . .. > > 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 > > Jack, if you're eating Gaspar's 'chourico', you're eating 'offal-containing > sausage'. > Trust me. Trust you? Why, I just read the label. 'Pork, water, vinegar, nonfat dry milk, salt, paprika, spices, garlic, sodium nitrite'. Or do you think that 'pork' is the umbrella for anything, like offal? Could be, I suppose, but the stuff doesn't melt down into a puddle. Try looking at a can of potted meat sometime if you wanna see some offal. Mechanically separated too! Jack PrairieBelt |
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Chorizo
>Most of the stuff sold
>in supermarkets is pure crap. > .. . . as is the stuff sold in Central American groceries in the DC area |
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Chorizo
"Jack Schidt®" > wrote in message m... > > "stace" > wrote in message > ... > > > > "Jack Schidt®" > wrote in message > > . .. > > > 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 > > > > Jack, if you're eating Gaspar's 'chourico', you're eating > 'offal-containing > > sausage'. > > Trust me. > > Trust you? Why, I just read the label. 'Pork, water, vinegar, nonfat dry > milk, salt, paprika, spices, garlic, sodium nitrite'. > > Or do you think that 'pork' is the umbrella for anything, like offal? Could > be, I suppose, but the stuff doesn't melt down into a puddle. > > Try looking at a can of potted meat sometime if you wanna see some offal. > Mechanically separated too! > > Jack PrairieBelt > potted meat sounds awful to me too. Jack Yuck |
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Chorizo
Jack Schidt® > wrote:
>I gotta see some of this 'offal-containing sausage'. I'm not gonna eat it, >just wanna see it. Not much to see. It looks like sausage. When you cut it open, it's a little fattier looking, and when you cook it too far, it goes from sizzling sausage to a puddle of oil. But if you cook it right, it's great stuff. --Blair "Toss me some if you do." |
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Chorizo
"Steve Wertz" > wrote in message ... > On Thu, 16 Oct 2003 00:47:55 GMT, "Jack Schidt®" > > wrote: > > >I gotta see some of this 'offal-containing sausage'. I'm not gonna eat it, > >just wanna see it. > > You never seen it Jack? It's not your regular sausage. It literally > turns into 70% fat/liquid when you cook it. The rest just kinda swims > around and floats to the bottom of the pan. > > I still try and eat it now+again cause it's cheap, but I don't > consider it very tasty. > > -sw I've led a sheltered life, sausage-wise, I guess. Cooking it anyway, who's to say I didn't scarf a bunch down at a ball game or from some drive in joint. Jack Offal |
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Chorizo
On Thu, 16 Oct 2003 00:33:07 GMT, Blair P. Houghton > wrote:
>"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. Oh, but the orange grease kind is soo tasty. :-) I also make my own imitation from time to time -- 1/2 ground pork and 1/2 ground beef; garlic, ground chile, vinegar, and a couple other things. Great for tacos and tostadas (in the sense of flat tacos). |
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Chorizo
On Thu, 16 Oct 2003 05:50:30 GMT, Blair P. Houghton > wrote:
>Jack Schidt® > wrote: >>I gotta see some of this 'offal-containing sausage'. I'm not gonna eat it, >>just wanna see it. > >Not much to see. It looks like sausage. When you cut it >open, it's a little fattier looking, and when you cook it >too far, it goes from sizzling sausage to a puddle of oil. This greenhorn is cooking and eating it completely wrong. Raw chorizo - yum :-( -sw |
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Chorizo
Jack Schidt® > wrote:
>I've led a sheltered life, sausage-wise, I guess. Cooking it anyway, who's >to say I didn't scarf a bunch down at a ball game or from some drive in >joint. You'd know it, because you'd fall in love with it, then two years later you'd find some in the store and read the package and go, "well, so much for my aversion to offal." And you'd still love it, but you'd hesitate and reaffirm your intent every time your order arrived at Someburros. --Blair "Oh **** am I hungry for a Rod Burro now..." |
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