sf wrote:
>
> On Fri, 18 Feb 2011 17:54:21 -0700, Arri London >
> wrote:
>
> >
> >
> > Goomba wrote:
> > >
> > > Bob Terwilliger wrote:
> > > > I have several recipes for chorizo, and it occurred to me that chorizo might
> > > > be a good thing to make in the grey gloomy weather we're experiencing here
> > > > in Northern California. Then it struck me that chorizo is only part of the
> > > > equation: What do you do *with* chorizo?
> > > >
> > > > Poking around online I found this recipe:
> > > >
> > > > http://www.rickbayless.com/recipe/view?recipeID=172
> > > <clipped>
> > > > What are your favorite ways to use chorizo?
> > > >
> > > > Bob
> > > >
> > > I made Rick Bayless' recipe for chorizo to make into his recipe for
> > > queso fundido, and thought the recipe way underspiced. But I'm no
> > > chorizo expert. Have you made it yet? What did you think of the spice
> > > levvel?
> >
> > Rick Bayless does sometimes tone down the spiciness of his recipes. The
> > commercial Mexican-type chorizo sold locally varies quite a bit. Some
> > brands spicier than others.
>
> 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.

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.