On Wed, 20 Dec 2017 10:19:28 -0500, jmcquown >
wrote:

>On 12/20/2017 9:43 AM, U.S. Janet B. wrote:
>> On Wed, 20 Dec 2017 07:09:11 -0500, jmcquown >
>> wrote:
>>
>>> On 12/18/2017 10:36 AM, l not -l wrote:
>>>> On 17-Dec-2017, "
>>>> > wrote:
>>>>
>>>>> Can someone recommend a spicy, NOT hot, sausage to try. Am I
>>>>> correct in assuming andouille is hot but chorizo is not? I'm
>>>>> looking for something quite spicy. Something if I do potatoes
>>>>> and onions or want to add it a dish I might want to make.
>>>>>
>>>>> Help, please.
>>>> Are you familiar with linguica, a Portugese sausage. It is well
>>>> spiced with garlic, paprika, ground coriander seeds, cinnamon,
>>>> allspice and vinegar. It may also have a small amount of
>>>> cayenne; but, is not generally considered a hot sausage.
>>>>
>>>>
>>> I just remembered the name of this place:
>>>
>>> https://www.gasparssausage.com/
>>>
>>> Not that I'm suggesting joan order chourico or linguica online... but it
>>> sure sounds like those types of sausage would fit the bill.
>>>
>>> The only thing I've ever ordered from Gaspar's was the Autocrat coffee
>>> syrup. That was a long time ago. A poster I haven't seen on RFC for a
>>> very long time (gloriap) posted the link to Gaspars.
>>>
>>> I see they also sell Mexican style chorizo under "other meats". Yeah,
>>> that about sums it up. Greasy other meats. I'd be ashamed to put my
>>> brand on it. But apparently some folks want it.
>>>
>>> I might buy that brand of andouille if I could find it in my grocery
>>> store. Ditto the chourica. Truth is, I don't often look for them
>>> unless I have a specific meal in mind.
>>>
>>> Jill
>>
>> No more greasy than bratwurst or Italian sausage. It depends which
>> chorizo you get. One member here apparently likes the stuff that is
>> greasy and slimy. (the appeal may be the very low cost) If you look
>> at the chorizo offered by the company in your link you can see that is
>> not what they are offering.
>
>No, it's not Gaspar's main product, for sure. Those look like quality
>sausages. I merely pointed out they apparently also sell this greasy
>slop under the "other meats" category.
>
>> dsi1 has been dissing the type of chorizo that he gets which is mostly
>> fat and spare trimmings. Don't form your opinion from what he says
>> because he just wants to gross everyone out by telling what is in his
>> chorizo. Ask him, he's been dying to tell everyone.
>> Janet US
>>
>I'm not basing my opinion on dsi1's post about what I call Mexican
>chorizo. I've tried it. I thought it was disgusting well before I ever
>heard of dsi1. LOL
>
>Jill

look at the 'other meat' section at the chorizo. Read the
ingredients. For a fact, those are not the ingredients for the
sloppy, greasy Mexican chorizo.

On 2017-12-20, l not -l > wrote:

> BUT, when cooked, it "melts" into a bigger puddle of red fat.

Yeah. I never understood it. 8|

nb

On 12/20/2017 9:25 AM, l not -l wrote:
>
> On 20-Dec-2017, U.S. Janet B. > wrote:
>
>> On Wed, 20 Dec 2017 07:09:11 -0500, jmcquown
>> >
>> wrote:
>>
>>> On 12/18/2017 10:36 AM, l not -l wrote:
>>>> On 17-Dec-2017, "
>>>> > wrote:
>>>>
>>>>> Can someone recommend a spicy, NOT hot, sausage to try. Am
>>>>> I
>>>>> correct in assuming andouille is hot but chorizo is not?
>>>>> I'm
>>>>> looking for something quite spicy. Something if I do
>>>>> potatoes
>>>>> and onions or want to add it a dish I might want to make.
>>>>>
>>>>> Help, please.
>>>> Are you familiar with linguica, a Portugese sausage. It is
>>>> well
>>>> spiced with garlic, paprika, ground coriander seeds,
>>>> cinnamon,
>>>> allspice and vinegar. It may also have a small amount of
>>>> cayenne; but, is not generally considered a hot sausage.
>>>>
>>>>
>>> I just remembered the name of this place:
>>>
>>> https://www.gasparssausage.com/
>>>
>>> Not that I'm suggesting joan order chourico or linguica
>>> online... but it
>>> sure sounds like those types of sausage would fit the bill.
>>>
>>> The only thing I've ever ordered from Gaspar's was the
>>> Autocrat coffee
>>> syrup. That was a long time ago. A poster I haven't seen on
>>> RFC for a
>>> very long time (gloriap) posted the link to Gaspars.
>>>
>>> I see they also sell Mexican style chorizo under "other
>>> meats". Yeah,
>>> that about sums it up. Greasy other meats. I'd be ashamed to
>>> put my
>>> brand on it. But apparently some folks want it.
>>>
>>> I might buy that brand of andouille if I could find it in my
>>> grocery
>>> store. Ditto the chourica. Truth is, I don't often look for
>>> them
>>> unless I have a specific meal in mind.
>>>
>>> Jill
>>
>> No more greasy than bratwurst or Italian sausage. It depends
>> which
>> chorizo you get. One member here apparently likes the stuff
>> that is
>> greasy and slimy. (the appeal may be the very low cost) If you
>> look
>> at the chorizo offered by the company in your link you can see
>> that is
>> not what they are offering.
>> dsi1 has been dissing the type of chorizo that he gets which is
>> mostly
>> fat and spare trimmings. Don't form your opinion from what he
>> says
>> because he just wants to gross everyone out by telling what is
>> in his
>> chorizo. Ask him, he's been dying to tell everyone.
>> Janet US
> I have recently learned to be cautious about where one buys
> Mexican chorizo. For several years I have bought VV Supremo
> brand Pork Chorizo at the international grocer and found it quite
> good and, though a little fat leaches out, it does not turn into
> a red puddle. However, Sam's Club recently started carrying what
> looks like, and is labeled as, the same product. It comes in a
> package with 50% more chorizo than at the international grocer,
> at the same price. BUT, when cooked, it "melts" into a bigger
> puddle of red fat. I will be go back to buying from the
> international grocer.
>


It is doing what it is supposed to, sorry.

On 12/20/2017 9:28 AM, notbob wrote:
> On 2017-12-20, l not -l > wrote:
>
>> BUT, when cooked, it "melts" into a bigger puddle of red fat.
>
> Yeah. I never understood it. 8|
>
> nb
>

Silky smooth eggs and taters, what's not to understand?


https://justmakeitdotnet.files.wordp...2/04/photo.jpg

https://i.pinimg.com/736x/dd/37/e1/d...bc364403ef.jpg

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "dsi1" wrote in message
> ...
>
> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>
>> *sigh*
>>
>
> People with mental problems or deep seated resentments tend to get riled
> up
> during the holidays. You can expect people to go bonkers during this time.
> They will be pulling out the big troll guns to express their rage. The
> more
> angry they get, the calmer I get. How odd. Perhaps I have a mental
> problem.
>
>
> ==
>
> Sounds pretty good to me

I think the people with mental problems and deep seated resentments are
pretty much that way year round in this newsgroup. LOL

Cheri

==

True enough. They never seen to stop their nasty whining.



--
http://www.helpforheroes.org.uk

On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
>
> No more greasy than bratwurst or Italian sausage. It depends which
> chorizo you get. One member here apparently likes the stuff that is
> greasy and slimy. (the appeal may be the very low cost) If you look
> at the chorizo offered by the company in your link you can see that is
> not what they are offering.
> dsi1 has been dissing the type of chorizo that he gets which is mostly
> fat and spare trimmings. Don't form your opinion from what he says
> because he just wants to gross everyone out by telling what is in his
> chorizo. Ask him, he's been dying to tell everyone.
> Janet US

I'm not dissing greasy Mexican chorizo, just giving fair warning. I love the stuff but I don't want any of yoose babies coming back to me complaining that it's gross. You have been warned.

I've eaten a lot of chorizo, linguica, and longanisa and I've written about them here. I've even had Mexican style chorizo by Farmer John. Cacique chorizo is a unique type of sausage in that the meat isn't what it's all about - it's that amazing grease. I've seen it in the stores for years but have been too chicken to try it.

I decided 2 years ago that I was going to do things that were outside of my comfort zone because it is a sure way that one can grow as a human being. Growing as a human being is a good thing - at any age.

I don't want to end up like some of the jaded, resentful, and fearful posters on this group and have great respect for those folks still trying to expand their cooking chops and world. My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.

dsi1 wrote:
>
> My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.

Hey, I want to try that too. Bet you I'll like it.

"dsi1" wrote in message
...

On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
>
> No more greasy than bratwurst or Italian sausage. It depends which
> chorizo you get. One member here apparently likes the stuff that is
> greasy and slimy. (the appeal may be the very low cost) If you look
> at the chorizo offered by the company in your link you can see that is
> not what they are offering.
> dsi1 has been dissing the type of chorizo that he gets which is mostly
> fat and spare trimmings. Don't form your opinion from what he says
> because he just wants to gross everyone out by telling what is in his
> chorizo. Ask him, he's been dying to tell everyone.
> Janet US

I'm not dissing greasy Mexican chorizo, just giving fair warning. I love the
stuff but I don't want any of yoose babies coming back to me complaining
that it's gross. You have been warned.

I've eaten a lot of chorizo, linguica, and longanisa and I've written about
them here. I've even had Mexican style chorizo by Farmer John. Cacique
chorizo is a unique type of sausage in that the meat isn't what it's all
about - it's that amazing grease. I've seen it in the stores for years but
have been too chicken to try it.

I decided 2 years ago that I was going to do things that were outside of my
comfort zone because it is a sure way that one can grow as a human being.
Growing as a human being is a good thing - at any age.

I don't want to end up like some of the jaded, resentful, and fearful
posters on this group and have great respect for those folks still trying to
expand their cooking chops and world. My goal is to eat haggis - in
Scotland. Beats me how it's going to turn out but stranger things have
happened.

==

Next time you visit UK if you come up north to Scotland, you will have your
wish fulfilled)



--
http://www.helpforheroes.org.uk

On 12/20/2017 10:16 AM, dsi1 wrote:
> On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
>>
>> No more greasy than bratwurst or Italian sausage. It depends which
>> chorizo you get. One member here apparently likes the stuff that is
>> greasy and slimy. (the appeal may be the very low cost) If you look
>> at the chorizo offered by the company in your link you can see that is
>> not what they are offering.
>> dsi1 has been dissing the type of chorizo that he gets which is mostly
>> fat and spare trimmings. Don't form your opinion from what he says
>> because he just wants to gross everyone out by telling what is in his
>> chorizo. Ask him, he's been dying to tell everyone.
>> Janet US
>
> I'm not dissing greasy Mexican chorizo, just giving fair warning. I love the stuff but I don't want any of yoose babies coming back to me complaining that it's gross. You have been warned.
>
> I've eaten a lot of chorizo, linguica, and longanisa and I've written about them here. I've even had Mexican style chorizo by Farmer John. Cacique chorizo is a unique type of sausage in that the meat isn't what it's all about - it's that amazing grease. I've seen it in the stores for years but have been too chicken to try it.
>
> I decided 2 years ago that I was going to do things that were outside of my comfort zone because it is a sure way that one can grow as a human being. Growing as a human being is a good thing - at any age.
>
> I don't want to end up like some of the jaded, resentful, and fearful posters on this group and have great respect for those folks still trying to expand their cooking chops and world. My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.
>


A wee dram of fine Scots whiskey will sterilize anything in that bagpipe
of a dish you felt squeamish about.

Just sayin'...

On Wednesday, December 20, 2017 at 7:18:41 AM UTC-10, Gary wrote:
>
> Hey, I want to try that too. Bet you I'll like it.

My boss's wife said she really enjoyed it so I suspect you're right about that.

On 12/20/2017 12:18 PM, Gary wrote:
> dsi1 wrote:
>>
>> My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.
>
> Hey, I want to try that too. Bet you I'll like it.
>
It's actually rather tasty. It used to be available at the lunch counter
in Woolworth's (the one on Princes Street in Edinburgh - probably
others, too). It was served with mashed tatties and neeps.

On Wednesday, December 20, 2017 at 7:30:16 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
> >
> > No more greasy than bratwurst or Italian sausage. It depends which
> > chorizo you get. One member here apparently likes the stuff that is
> > greasy and slimy. (the appeal may be the very low cost) If you look
> > at the chorizo offered by the company in your link you can see that is
> > not what they are offering.
> > dsi1 has been dissing the type of chorizo that he gets which is mostly
> > fat and spare trimmings. Don't form your opinion from what he says
> > because he just wants to gross everyone out by telling what is in his
> > chorizo. Ask him, he's been dying to tell everyone.
> > Janet US
>
> I'm not dissing greasy Mexican chorizo, just giving fair warning. I love the
> stuff but I don't want any of yoose babies coming back to me complaining
> that it's gross. You have been warned.
>
> I've eaten a lot of chorizo, linguica, and longanisa and I've written about
> them here. I've even had Mexican style chorizo by Farmer John. Cacique
> chorizo is a unique type of sausage in that the meat isn't what it's all
> about - it's that amazing grease. I've seen it in the stores for years but
> have been too chicken to try it.
>
> I decided 2 years ago that I was going to do things that were outside of my
> comfort zone because it is a sure way that one can grow as a human being.
> Growing as a human being is a good thing - at any age.
>
> I don't want to end up like some of the jaded, resentful, and fearful
> posters on this group and have great respect for those folks still trying to
> expand their cooking chops and world. My goal is to eat haggis - in
> Scotland. Beats me how it's going to turn out but stranger things have
> happened.
>
> ==
>
> Next time you visit UK if you come up north to Scotland, you will have your
> wish fulfilled)
>
>
>
> --
> http://www.helpforheroes.org.uk

Well okay, this is coming together nicely.

On Wednesday, December 20, 2017 at 7:50:03 AM UTC-10, Casa del Sol naciente wrote:
>
>
> A wee dram of fine Scots whiskey will sterilize anything in that bagpipe
> of a dish you felt squeamish about.
>
> Just sayin'...

Ha ha, I suppose I'll have to try that too.

On 12/20/2017 11:01 AM, S Viemeister wrote:
> On 12/20/2017 12:18 PM, Gary wrote:
>> dsi1 wrote:
>>>
>>> My goal is to eat haggis - in Scotland. Beats me how it's going to
>>> turn out but stranger things have happened.
>>
>> Hey, I want to try that too. Bet you I'll like it.Â*
>>
> It's actually rather tasty. It used to be available at the lunch counter
> in Woolworth's (the one on Princes Street in Edinburgh - probably
> others, too). It was served with mashed tatties and neeps.


Ever had the venerable "Frito Pie"?

http://365thingsaustin.com/wp-conten...ecipe-5767.jpg

https://www.tasteofhome.com/recipes/frito-pie



Ingredients

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned
tomato sauce)
1 package (9-3/4 ounces) Fritos corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Directions

Preheat oven to 350°. In a large skillet, cook beef and onion over
medium heat 6-8 minutes or until beef is no longer pink and onion is
tender, breaking up beef into crumbles; drain. Stir in beans; heat through.
Reserve 1 cup corn chips for topping. Place remaining corn chips in a
greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce
and cheese; top with reserved chips.
Bake, uncovered, 15-20 minutes or until cheese is melted. If desired,
sprinkle with green onions. Yield: 6 servings.

On 12/20/2017 11:03 AM, dsi1 wrote:
> On Wednesday, December 20, 2017 at 7:50:03 AM UTC-10, Casa del Sol naciente wrote:
>>
>>
>> A wee dram of fine Scots whiskey will sterilize anything in that bagpipe
>> of a dish you felt squeamish about.
>>
>> Just sayin'...
>
> Ha ha, I suppose I'll have to try that too.
>

You'd be so missing out not to.

And their salmon?

Oh boy!

http://i.telegraph.co.uk/multimedia/...M_1918895a.jpg

https://www.mackenzieltd.com/salmon/mackenzie-scottish

http://www.wildscottishsalmon.com/

"dsi1" wrote in message
...

On Wednesday, December 20, 2017 at 7:50:03 AM UTC-10, Casa del Sol naciente
wrote:
>
>
> A wee dram of fine Scots whiskey will sterilize anything in that bagpipe
> of a dish you felt squeamish about.
>
> Just sayin'...

Ha ha, I suppose I'll have to try that too.

==

Suppose you will have to try ?? It's the law!!!

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Wednesday, December 20, 2017 at 7:30:16 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
> >
> > No more greasy than bratwurst or Italian sausage. It depends which
> > chorizo you get. One member here apparently likes the stuff that is
> > greasy and slimy. (the appeal may be the very low cost) If you look
> > at the chorizo offered by the company in your link you can see that is
> > not what they are offering.
> > dsi1 has been dissing the type of chorizo that he gets which is mostly
> > fat and spare trimmings. Don't form your opinion from what he says
> > because he just wants to gross everyone out by telling what is in his
> > chorizo. Ask him, he's been dying to tell everyone.
> > Janet US
>
> I'm not dissing greasy Mexican chorizo, just giving fair warning. I love
> the
> stuff but I don't want any of yoose babies coming back to me complaining
> that it's gross. You have been warned.
>
> I've eaten a lot of chorizo, linguica, and longanisa and I've written
> about
> them here. I've even had Mexican style chorizo by Farmer John. Cacique
> chorizo is a unique type of sausage in that the meat isn't what it's all
> about - it's that amazing grease. I've seen it in the stores for years but
> have been too chicken to try it.
>
> I decided 2 years ago that I was going to do things that were outside of
> my
> comfort zone because it is a sure way that one can grow as a human being.
> Growing as a human being is a good thing - at any age.
>
> I don't want to end up like some of the jaded, resentful, and fearful
> posters on this group and have great respect for those folks still trying
> to
> expand their cooking chops and world. My goal is to eat haggis - in
> Scotland. Beats me how it's going to turn out but stranger things have
> happened.
>
> ==
>
> Next time you visit UK if you come up north to Scotland, you will have
> your
> wish fulfilled)
>
>
>
> --
> http://www.helpforheroes.org.uk

Well okay, this is coming together nicely.
==

Let me know if you do)




--
http://www.helpforheroes.org.uk

On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
wrote:

>"Ophelia" > wrote in message
...
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>
>>> *sigh*
>>>
>>
>> People with mental problems or deep seated resentments tend to get riled
>> up
>> during the holidays. You can expect people to go bonkers during this time.
>> They will be pulling out the big troll guns to express their rage. The
>> more
>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>> problem.
>>
>>
>> ==
>>
>> Sounds pretty good to me
>
>I think the people with mental problems and deep seated resentments are
>pretty much that way year round in this newsgroup. LOL

Yes, I don't find you more unfriendly or negative than normal.

On Wed, 20 Dec 2017 16:36:58 -0000, "Ophelia" >
wrote:

>"Cheri" wrote in message news >
>"Ophelia" > wrote in message
...
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>
>>> *sigh*
>>>
>>
>> People with mental problems or deep seated resentments tend to get riled
>> up
>> during the holidays. You can expect people to go bonkers during this time.
>> They will be pulling out the big troll guns to express their rage. The
>> more
>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>> problem.
>>
>>
>> ==
>>
>> Sounds pretty good to me
>
>I think the people with mental problems and deep seated resentments are
>pretty much that way year round in this newsgroup. LOL
>
>Cheri
>
>==
>
>True enough. They never seen to stop their nasty whining.

It's a matter of willpower, Ophelia. You can do it!

On Wed, 20 Dec 2017 12:18:26 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.
>
>Hey, I want to try that too. Bet you I'll like it.

You do realise that if you want to eat haggis in Scotland, you have to
start by going to Scotland?

On Wed, 20 Dec 2017 16:25:13 GMT, "l not -l" > wrote:

>
>On 20-Dec-2017, U.S. Janet B. > wrote:
>
>> On Wed, 20 Dec 2017 07:09:11 -0500, jmcquown
>> >
>> wrote:
>>
>> >On 12/18/2017 10:36 AM, l not -l wrote:
>> >> On 17-Dec-2017, "
>> >> > wrote:
>> >>
>> >>> Can someone recommend a spicy, NOT hot, sausage to try. Am
>> >>> I
>> >>> correct in assuming andouille is hot but chorizo is not?
>> >>> I'm
>> >>> looking for something quite spicy. Something if I do
>> >>> potatoes
>> >>> and onions or want to add it a dish I might want to make.
>> >>>
>> >>> Help, please.
>> >> Are you familiar with linguica, a Portugese sausage. It is
>> >> well
>> >> spiced with garlic, paprika, ground coriander seeds,
>> >> cinnamon,
>> >> allspice and vinegar. It may also have a small amount of
>> >> cayenne; but, is not generally considered a hot sausage.
>> >>
>> >>
>> >I just remembered the name of this place:
>> >
>> >https://www.gasparssausage.com/
>> >
>> >Not that I'm suggesting joan order chourico or linguica
>> >online... but it
>> >sure sounds like those types of sausage would fit the bill.
>> >
>> >The only thing I've ever ordered from Gaspar's was the
>> >Autocrat coffee
>> >syrup. That was a long time ago. A poster I haven't seen on
>> >RFC for a
>> >very long time (gloriap) posted the link to Gaspars.
>> >
>> >I see they also sell Mexican style chorizo under "other
>> >meats". Yeah,
>> >that about sums it up. Greasy other meats. I'd be ashamed to
>> >put my
>> >brand on it. But apparently some folks want it.
>> >
>> >I might buy that brand of andouille if I could find it in my
>> >grocery
>> >store. Ditto the chourica. Truth is, I don't often look for
>> >them
>> >unless I have a specific meal in mind.
>> >
>> >Jill
>>
>> No more greasy than bratwurst or Italian sausage. It depends
>> which
>> chorizo you get. One member here apparently likes the stuff
>> that is
>> greasy and slimy. (the appeal may be the very low cost) If you
>> look
>> at the chorizo offered by the company in your link you can see
>> that is
>> not what they are offering.
>> dsi1 has been dissing the type of chorizo that he gets which is
>> mostly
>> fat and spare trimmings. Don't form your opinion from what he
>> says
>> because he just wants to gross everyone out by telling what is
>> in his
>> chorizo. Ask him, he's been dying to tell everyone.
>> Janet US
>I have recently learned to be cautious about where one buys
>Mexican chorizo. For several years I have bought VV Supremo
>brand Pork Chorizo at the international grocer and found it quite
>good and, though a little fat leaches out, it does not turn into
>a red puddle. However, Sam's Club recently started carrying what
>looks like, and is labeled as, the same product. It comes in a
>package with 50% more chorizo than at the international grocer,
>at the same price. BUT, when cooked, it "melts" into a bigger
>puddle of red fat. I will be go back to buying from the
>international grocer.

I guess, read the label. The really greasy Mexican chorizo, either
pork or beef, is made with either pork salivary glands or beef
salivary glands.
From Cacique "INGREDIENTS: PORK SALIVARY GLANDS, LYMPH NODES AND FAT,
CHORIZO SEASONING (PAPRIKA, SALT, SPICES, MUSTARD, GARLIC POWDER),
PORK, VINEGAR, SOY GRITS, SODIUM NITRITE."
https://www.caciqueinc.com/products/pork-chorizo/

A good chorizo should not list fat as one of the first ingredients.

On 12/20/2017 11:35 AM, Bruce wrote:
> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
> wrote:
>
>> "Ophelia" > wrote in message
>> ...
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>
>>>> *sigh*
>>>>
>>>
>>> People with mental problems or deep seated resentments tend to get riled
>>> up
>>> during the holidays. You can expect people to go bonkers during this time.
>>> They will be pulling out the big troll guns to express their rage. The
>>> more
>>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>>> problem.
>>>
>>>
>>> ==
>>>
>>> Sounds pretty good to me
>>
>> I think the people with mental problems and deep seated resentments are
>> pretty much that way year round in this newsgroup. LOL
>
> Yes, I don't find you more unfriendly or negative than normal.
>

Sod off swampy.

On 12/20/2017 11:37 AM, Bruce wrote:
> On Wed, 20 Dec 2017 12:18:26 -0500, Gary > wrote:
>
>> dsi1 wrote:
>>>
>>> My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.
>>
>> Hey, I want to try that too. Bet you I'll like it.
>
> You do realise that if you want to eat haggis in Scotland, you have to
> start by going to Scotland?
>

I believe he's already been there, dolthead.

"Bruce" > wrote in message
...
> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
> wrote:
>
>>"Ophelia" > wrote in message
...
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>
>>>> *sigh*
>>>>
>>>
>>> People with mental problems or deep seated resentments tend to get riled
>>> up
>>> during the holidays. You can expect people to go bonkers during this
>>> time.
>>> They will be pulling out the big troll guns to express their rage. The
>>> more
>>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>>> problem.
>>>
>>>
>>> ==
>>>
>>> Sounds pretty good to me
>>
>>I think the people with mental problems and deep seated resentments are
>>pretty much that way year round in this newsgroup. LOL
>
> Yes, I don't find you more unfriendly or negative than normal.


Funny, I don't usually find you at all much these days, but when I do find
you, I find you to be as obnoxious as ever, a true Richard Edward.

Cheri

On Wed, 20 Dec 2017 16:21:56 -0800, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
>> wrote:
>>
>>>"Ophelia" > wrote in message
...
>>>> "dsi1" wrote in message
>>>> ...
>>>>
>>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>>
>>>>> *sigh*
>>>>>
>>>>
>>>> People with mental problems or deep seated resentments tend to get riled
>>>> up
>>>> during the holidays. You can expect people to go bonkers during this
>>>> time.
>>>> They will be pulling out the big troll guns to express their rage. The
>>>> more
>>>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>>>> problem.
>>>>
>>>>
>>>> ==
>>>>
>>>> Sounds pretty good to me
>>>
>>>I think the people with mental problems and deep seated resentments are
>>>pretty much that way year round in this newsgroup. LOL
>>
>> Yes, I don't find you more unfriendly or negative than normal.
>
>
>Funny, I don't usually find you at all much these days, but when I do find
>you, I find you to be as obnoxious as ever, a true Richard Edward.

Doesn't Christmas give you a warm fuzzy feeling that helps you pretend
you're a nice person for a few days?

On 12/20/2017 5:21 PM, Cheri wrote:
> "Bruce" > wrote in message
> ...
>> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
>> wrote:
>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> "dsi1"* wrote in message
>>>> ...
>>>>
>>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>>
>>>>> *sigh*
>>>>>
>>>>
>>>> People with mental problems or deep seated resentments tend to get
>>>> riled
>>>> up
>>>> during the holidays. You can expect people to go bonkers during this
>>>> time.
>>>> They will be pulling out the big troll guns to express their rage. The
>>>> more
>>>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>>>> problem.
>>>>
>>>>
>>>> ==
>>>>
>>>> Sounds pretty good to me
>>>
>>> I think the people with mental problems and deep seated resentments are
>>> pretty much that way year round in this newsgroup. LOL
>>
>> Yes, I don't find you more unfriendly or negative than normal.
>
>
> Funny, I don't usually find you at all much these days, but when I do
> find you, I find you to be as obnoxious as ever, a true Richard Edward.
>
> Cheri

Ka CHING!

:-)

On 12/20/2017 5:50 PM, Bruce wrote:
> On Wed, 20 Dec 2017 16:21:56 -0800, "Cheri" >
> wrote:
>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
>>> wrote:
>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>>>
>>>>>> *sigh*
>>>>>>
>>>>>
>>>>> People with mental problems or deep seated resentments tend to get riled
>>>>> up
>>>>> during the holidays. You can expect people to go bonkers during this
>>>>> time.
>>>>> They will be pulling out the big troll guns to express their rage. The
>>>>> more
>>>>> angry they get, the calmer I get. How odd. Perhaps I have a mental
>>>>> problem.
>>>>>
>>>>>
>>>>> ==
>>>>>
>>>>> Sounds pretty good to me
>>>>
>>>> I think the people with mental problems and deep seated resentments are
>>>> pretty much that way year round in this newsgroup. LOL
>>>
>>> Yes, I don't find you more unfriendly or negative than normal.
>>
>>
>> Funny, I don't usually find you at all much these days, but when I do find
>> you, I find you to be as obnoxious as ever, a true Richard Edward.
>
> Doesn't Christmas give you a warm fuzzy feeling that helps you pretend
> you're a nice person for a few days?
>

Does anything fill the deep abysmal void that used to house your soul?

Casa del Sol naciente > wrote:
>On 12/20/2017 5:50 PM, Bruce wrote:
>> On Wed, 20 Dec 2017 16:21:56 -0800, "Cheri" >
>> wrote:
>>> "Bruce" > wrote in message
>>> ...
>>>> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
>>>> wrote:
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> "dsi1" wrote in message
>>>>>> ...
>>>>>>
>>>>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>>>>
>>>>>>> *sigh*
>>>>>>
>>>>>> People with mental problems or deep seated resentments tend to get riled
>>>>>> up during the holidays. You can expect people to go bonkers during this
>>>>>> time. They will be pulling out the big troll guns to express their rage. The
>>>>>> more angry they get, the calmer I get. How odd. Perhaps I have a mental
>>>>>> problem.
>>>>>>
>>>>>> ==
>>>>>> Sounds pretty good to me
>>>>>
>>>>> I think the people with mental problems and deep seated resentments are
>>>>> pretty much that way year round in this newsgroup. LOL
>>>>
>>>> Yes, I don't find you more unfriendly or negative than normal.
>>>
>>>
>>> Funny, I don't usually find you at all much these days, but when I do find
>>> you, I find you to be as obnoxious as ever, a true Richard Edward.
>>
>> Doesn't Christmas give you a warm fuzzy feeling that helps you pretend
>> you're a nice person for a few days?
>
>Does anything fill the deep abysmal void that used to house your soul?

Um, that would be a heavy days tampon! LOL

On 12/20/2017 6:28 PM, wrote:
> Casa del Sol naciente > wrote:
>> On 12/20/2017 5:50 PM, Bruce wrote:
>>> On Wed, 20 Dec 2017 16:21:56 -0800, "Cheri" >
>>> wrote:
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Wed, 20 Dec 2017 05:46:34 -0800, "Cheri" >
>>>>> wrote:
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> "dsi1" wrote in message
>>>>>>> ...
>>>>>>>
>>>>>>> On Tuesday, December 19, 2017 at 3:37:52 AM UTC-10, Ophelia wrote:
>>>>>>>>
>>>>>>>> *sigh*
>>>>>>>
>>>>>>> People with mental problems or deep seated resentments tend to get riled
>>>>>>> up during the holidays. You can expect people to go bonkers during this
>>>>>>> time. They will be pulling out the big troll guns to express their rage. The
>>>>>>> more angry they get, the calmer I get. How odd. Perhaps I have a mental
>>>>>>> problem.
>>>>>>>
>>>>>>> ==
>>>>>>> Sounds pretty good to me
>>>>>>
>>>>>> I think the people with mental problems and deep seated resentments are
>>>>>> pretty much that way year round in this newsgroup. LOL
>>>>>
>>>>> Yes, I don't find you more unfriendly or negative than normal.
>>>>
>>>>
>>>> Funny, I don't usually find you at all much these days, but when I do find
>>>> you, I find you to be as obnoxious as ever, a true Richard Edward.
>>>
>>> Doesn't Christmas give you a warm fuzzy feeling that helps you pretend
>>> you're a nice person for a few days?
>>
>> Does anything fill the deep abysmal void that used to house your soul?
>
> Um, that would be a heavy days tampon! LOL
>
<VBG>

On 19/12/17 17:46, dsi1 wrote:
> On Monday, December 18, 2017 at 11:53:18 PM UTC-10, TimW wrote:
>>
>> Andouille is made of tripe not meat. it is a large sausage about 3" dia
>> so individual round slices are cooked and served. andouillette is the
>> same tripe filling in a regular sausage size. They are very good.
>>
>> Surprised to hear anduoille is available in the USA. Is it actually
>> andouille?
>>
>> TW
>
> You wouldn't consider it to be andouille. In the US, it is associated with the Cajun Culture and Louisiana regional cooking. The Cajuns might use tripe in their andouille but the rest of the US sees it as a spicy pork sausage that does not include innards.
>
> A similar thing occurs with Mexican chorizo. Traditionally, it's made with pig cheek meat. Most of white bread America is not going to go for a sausage chock full of salivary glands and lymph nodes so the recipe is changed on this side of the border.
>
I have never seen Andouille or andouillette for sale in the UK either.
people don't seem to like tripe these days.

TW

On Wednesday, December 20, 2017 at 4:14:15 PM UTC-10, TimW wrote:
> I have never seen Andouille or andouillette for sale in the UK either.
> people don't seem to like tripe these days.
>
> TW

My son will eat tripe. I tried some of his when he ordered some at a Korean BBQ joint. I couldn't get a grip on it with my choppers so I had to spit out the piece rather than try to swallow it whole. Tripe 1, teeth 0.

On Wednesday, December 20, 2017 at 9:28:03 AM UTC-10, Casa del Sol naciente wrote:
>
> I believe he's already been there, dolthead.

Well, I've been in the area anyway. We got to see London, the castles, Wales, and Liverpool (yeah, yeah, yeah, yeah!) We took a train ride to the peak of Snowdon. The train used a rack and pinion system to get up the mountain.. Well, that's one way to get positive traction. We never got to Scotland or the Irelands. It's a serious mistake that we hope to rectify.

https://upload.wikimedia.org/wikiped..._station.jp g

Here's what we had for breakfast recently. The egg looks like it was poached but it was fried. I love poached eggs but it takes a while to cook that up. Now I can make a "poached" egg in a couple of minutes.

https://www.amazon.com/photos/share/...xOIuwm3fn0IM8i

On 12/20/2017 8:36 PM, dsi1 wrote:
> On Wednesday, December 20, 2017 at 4:14:15 PM UTC-10, TimW wrote:
>> I have never seen Andouille or andouillette for sale in the UK either.
>> people don't seem to like tripe these days.
>>
>> TW
>
> My son will eat tripe. I tried some of his when he ordered some at a Korean BBQ joint. I couldn't get a grip on it with my choppers so I had to spit out the piece rather than try to swallow it whole. Tripe 1, teeth 0.
>

You might imagine I am nonplussed to confess menudo is not my favorite
local specialty.

Dunno, rubbery, odd...un-fun.

On 12/20/2017 9:30 PM, dsi1 wrote:
> On Wednesday, December 20, 2017 at 9:28:03 AM UTC-10, Casa del Sol naciente wrote:
>>
>> I believe he's already been there, dolthead.
>
> Well, I've been in the area anyway. We got to see London, the castles, Wales, and Liverpool (yeah, yeah, yeah, yeah!) We took a train ride to the peak of Snowdon. The train used a rack and pinion system to get up the mountain. Well, that's one way to get positive traction. We never got to Scotland or the Irelands. It's a serious mistake that we hope to rectify.

My bad, thought you had been there - no matter you will solve for fun.

>
> https://upload.wikimedia.org/wikiped..._station.jp g

OK, very cool.


> Here's what we had for breakfast recently. The egg looks like it was poached but it was fried. I love poached eggs but it takes a while to cook that up. Now I can make a "poached" egg in a couple of minutes.
>
> https://www.amazon.com/photos/share/...xOIuwm3fn0IM8i
>

This is where Gary takes me to task for not lamenting the state of those
eggs as photographed and how it looks like someone already chomped on
them...

;-0

Good thing you reached them before I did....

Is that Portuguese sausage?

And why aren't your taters green, etc. etc....

On Wed, 20 Dec 2017 20:30:04 -0800 (PST), dsi1 >
wrote:

>On Wednesday, December 20, 2017 at 9:28:03 AM UTC-10, Casa del Sol naciente wrote:
>>
>> I believe he's already been there, dolthead.
>
>Well, I've been in the area anyway.

I was talking about Gary.

"dsi1" wrote in message
...

On Wednesday, December 20, 2017 at 9:28:03 AM UTC-10, Casa del Sol naciente
wrote:
>
> I believe he's already been there, dolthead.

Well, I've been in the area anyway. We got to see London, the castles,
Wales, and Liverpool (yeah, yeah, yeah, yeah!) We took a train ride to the
peak of Snowdon. The train used a rack and pinion system to get up the
mountain. Well, that's one way to get positive traction. We never got to
Scotland or the Irelands. It's a serious mistake that we hope to rectify.

https://upload.wikimedia.org/wikiped..._station.jp g

Here's what we had for breakfast recently. The egg looks like it was poached
but it was fried. I love poached eggs but it takes a while to cook that up.
Now I can make a "poached" egg in a couple of minutes.

https://www.amazon.com/photos/share/...xOIuwm3fn0IM8i

==

I 'poach' my eggs in a small frying pan with some butter. I cover it with a
pan lid and cook very gently until the top of the yolk looks as though it
has a very fine white skin! Perfick



--
http://www.helpforheroes.org.uk

On 12/20/2017 11:17 AM, l not -l wrote:
>
> We've had a streak of unseasonably warm weather that is about to
> break and turn unseasonably cold; which will make it a good time
> to make gumbo and/or red beans. Time to get some andouille out
> of the freezer to thaw. Come to think of it, anytime is a good
> time for gumbo and/or red beans. 8-)
>
It's unseasonably (maybe) warm here, too. This thread and your comments
actually made me have a dream last night about red beans with andouille.
Did I say dream? More like a mild nightmare. I dreamt I went to the
supermarket looking for andouille sausage. The guy at the meat counter
kept trying to sell me bratwurst or Italian sausage. No, I'm looking
for andouille. He pointed - it's right over there! Except it wasn't.
I could hear him laughing. Thankfully I woke up. And thankfully, I
know if I go to the supermarket I can find andouille sausage for those
red beans!

Jill

On 12/21/2017 11:15 AM, l not -l wrote:
> On 21-Dec-2017, jmcquown > wrote:
>
>> On 12/20/2017 11:17 AM, l not -l wrote:
>>>
>>> We've had a streak of unseasonably warm weather that is about
>>> to
>>> break and turn unseasonably cold; which will make it a good
>>> time
>>> to make gumbo and/or red beans. Time to get some andouille
>>> out
>>> of the freezer to thaw. Come to think of it, anytime is a
>>> good
>>> time for gumbo and/or red beans. 8-)
>>>
>> It's unseasonably (maybe) warm here, too. This thread and your
>> comments
>> actually made me have a dream last night about red beans with
>> andouille.
>> Did I say dream? More like a mild nightmare. I dreamt I
>> went to the
>> supermarket looking for andouille sausage. The guy at the meat
>> counter
>> kept trying to sell me bratwurst or Italian sausage. No, I'm
>> looking
>> for andouille. He pointed - it's right over there! Except it
>> wasn't.
>> I could hear him laughing. Thankfully I woke up. And
>> thankfully, I
>> know if I go to the supermarket I can find andouille sausage
>> for those
>> red beans!
> That definitely was a nightmare; red beans with Italian sausage
> is so wrong. Brats might be alright in some kind of bean dish;
> but, it won't be in my red beans.
>
> I rarely use any meat other than andouille in red beans; but, on
> the occasion I use something else, it's "pickle meat". Pickled
> pork shoulder is a frequent Louisiana alternative meat for red
> beans and rice.
>
I've heard of it but I've never been to Louisiana. Nor the Missisppi
gulf coast. Not something I could acquire at the supermarket. But yes,
I can buy andouille.

Jill

On 2017-12-21, l not -l > wrote:

> I rarely use any meat other than andouille in red beans;

But, what kinda 'red beans'?

> but, on the occasion I use something else, it's "pickle meat".

I gotta settle fer ham as a sub fer 'pickled pork shoulder'. Cannot
find the pickled stuff, hereabouts. Still use a couple grn pprs and
andouille, but I keep forgetting the dang celery! Otherwise, I have a
pot o' red beans (sans rice), almost weekly.

I ran outta Bay Seasoning, but had enough bulk spices to make my own
Creole seasoning:

http://www.gumbopages.com/food/creole.html

Used garlic salt instead of garlic pwdr (it's all I had). Tasted like
Chachere's stuff ....lotta freakin' salt!

nb

Bruce wrote:
>
> I was talking about Gary.

Don't talk about me, dickhead. It's Julie that "wants you," not
me, you lover of animals except for the feral dogs in your area.
Screw them and their pups, so annoying to you. I'll bet you annoy
them too. Kill all auzzie Bruces, eh? At least they are not
vegetarian...if they kill you, they WILL eat you. :-D

Bruce: "I like animals so I don't kill and eat them." LOL! Good
one.