We're having a "cold snap" (!) It's only supposed to get up to 90F
tomorrow. I have a "family pack" of bone-in chicken thighs thawing. I
thought I'd grill 1/2 of the package (2 lbs) and use the other half for
either a crock-pot chicken & vegetable stew or maybe do a glazed (baked if
the weather is still cool-ish) sesame chicken the next day or so.

I've never grilled chicken thighs by themselves before (although I do have
experience with grilling split small chickens and cornish game hens).
Please note: For the grill, I do not want a shoyu-soy or teriyaki marinade
thing. I also don't want to use "barbeque sauce".

I have a nice fresh lemon, I have olive and canola oil, I have garlic;
innumerable herbs (dried); balsamic vinegar, white wine vinegar, cider
vinegar. I'm not that big a fan of vinegar but I realize and accept its
tenderizing properties. But chicken thighs don't normally need tenderizing.

I'm not on the no-carb bandwagon and I do have ingredients for side dishes
including couscous, rice, pasta; and I have various frozen veggies. But I'm
going to the store tomorrow so I will pick up some fresh zucchini and/or
also yellow (crookneck) squash which are fantastic on the grill so I'm
leaning in that direction for accompaniments.

My first inclination is to leave the chicken thighs to be grilled pretty
much unadorned except for some pepper, maybe a brushing of oil with some
some rubbed sage or "poultry seasoning" or simply sage and thyme. Lemon
juice? IMHO lemon and lime sits better with fish unless you're shoving a
lemon inside a whole chicken.

If it matters (of course it does), the grill is a Weber Kettle and I'll be
using lump, not briquettes. I know about cooking over indirect heat prior
to shifting the chicken after it's pretty well cooked so it's then nicely
browned but still juicy What say you?

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:
> We're having a "cold snap" (!) It's only supposed to get up to 90F
> tomorrow. I have a "family pack" of bone-in chicken thighs thawing. I
> thought I'd grill 1/2 of the package (2 lbs) and use the other half for
> either a crock-pot chicken & vegetable stew or maybe do a glazed (baked if
> the weather is still cool-ish) sesame chicken the next day or so.
>
> I've never grilled chicken thighs by themselves before (although I do have
> experience with grilling split small chickens and cornish game hens).
> Please note: For the grill, I do not want a shoyu-soy or teriyaki marinade
> thing. I also don't want to use "barbeque sauce".
>
> I have a nice fresh lemon, I have olive and canola oil, I have garlic;
> innumerable herbs (dried); balsamic vinegar, white wine vinegar, cider
> vinegar. I'm not that big a fan of vinegar but I realize and accept its
> tenderizing properties. But chicken thighs don't normally need tenderizing.

rub them with turmeric, paprika and other spices, then squeeze on a lot
of lemon juice, maybe add some coriander

if all u have is herbs, use garlic,lemon juice, rosemary and sage to
marinate it

nina wrote:
> jmcquown wrote:
>> We're having a "cold snap" (!) It's only supposed to get up to 90F
>> tomorrow. I have a "family pack" of bone-in chicken thighs thawing.
>> I thought I'd grill 1/2 of the package (2 lbs) and use the other
>> half for either a crock-pot chicken & vegetable stew or maybe do a
>> glazed (baked if the weather is still cool-ish) sesame chicken the
>> next day or so.
>>
>> I've never grilled chicken thighs by themselves before (although I
>> do have experience with grilling split small chickens and cornish
>> game hens). Please note: For the grill, I do not want a shoyu-soy
>> or teriyaki marinade thing. I also don't want to use "barbeque
>> sauce".
>>
>> I have a nice fresh lemon, I have olive and canola oil, I have
>> garlic; innumerable herbs (dried); balsamic vinegar, white wine
>> vinegar, cider vinegar.
>
> rub them with turmeric, paprika and other spices, then squeeze on a
> lot
> of lemon juice, maybe add some coriander
>
Ah, I forgot about paprika! I use it on cornish game hens when I grill
them! Good answer! I think I have turmeric. I definitely don't have
coriander.

> if all u have is herbs, use garlic,lemon juice, rosemary and sage to
> marinate it

Thanks for the suggestions!

Jill

jmcquown wrote:
> [snip] For the grill, I do not want a shoyu-soy or teriyaki marinade
> thing. I also don't want to use "barbeque sauce".
>
> I have a nice fresh lemon, I have olive and canola oil, I have garlic;
> innumerable herbs (dried); balsamic vinegar, white wine vinegar, cider
> vinegar. I'm not that big a fan of vinegar but I realize and accept its
> tenderizing properties. But chicken thighs don't normally need tenderizing.
>
> I'm not on the no-carb bandwagon and I do have ingredients for side dishes
> including couscous, rice, pasta; and I have various frozen veggies. But I'm
> going to the store tomorrow so I will pick up some fresh zucchini and/or
> also yellow (crookneck) squash which are fantastic on the grill so I'm
> leaning in that direction for accompaniments. [snips]

Olive oil, lemon juice and oregano is a standard/classic Greek mixture
that works well for chicken. For a side, consider dicing up zucchini
after you've grilled it (in thick slices) and mixing it with corn,
heating the combination in butter or olive oil and butter. Fresh basil
added just before you serve it works well. -aem

aem wrote:
> jmcquown wrote:
>> [snip] For the grill, I do not want a shoyu-soy or teriyaki marinade
>> thing. I also don't want to use "barbeque sauce".
>>
>> I have a nice fresh lemon, I have olive and canola oil, I have
>> garlic; innumerable herbs (dried); balsamic vinegar, white wine
>> vinegar, cider vinegar. I'm not that big a fan of vinegar but I
>> realize and accept its tenderizing properties. But chicken thighs
>> don't normally need tenderizing.
>>
>> I'm not on the no-carb bandwagon and I do have ingredients for side
>> dishes including couscous, rice, pasta; and I have various frozen
>> veggies. But I'm going to the store tomorrow so I will pick up some
>> fresh zucchini and/or also yellow (crookneck) squash which are
>> fantastic on the grill so I'm leaning in that direction for
>> accompaniments. [snips]
>
> Olive oil, lemon juice and oregano is a standard/classic Greek mixture
> that works well for chicken. For a side, consider dicing up zucchini
> after you've grilled it (in thick slices) and mixing it with corn,
> heating the combination in butter or olive oil and butter. Fresh
> basil
> added just before you serve it works well. -aem

Excellent ideas, thank you!

Jill

"aem" > wrote in message
oups.com...
>
> jmcquown wrote:
> > [snip] For the grill, I do not want a shoyu-soy or teriyaki marinade
> > thing. I also don't want to use "barbeque sauce".
> >
> > I have a nice fresh lemon, I have olive and canola oil, I have garlic;
> > innumerable herbs (dried); balsamic vinegar, white wine vinegar, cider
> > vinegar. I'm not that big a fan of vinegar but I realize and accept its
> > tenderizing properties. But chicken thighs don't normally need
tenderizing.
> >
> > I'm not on the no-carb bandwagon and I do have ingredients for side
dishes
> > including couscous, rice, pasta; and I have various frozen veggies. But
I'm
> > going to the store tomorrow so I will pick up some fresh zucchini and/or
> > also yellow (crookneck) squash which are fantastic on the grill so I'm
> > leaning in that direction for accompaniments. [snips]
>
> Olive oil, lemon juice and oregano is a standard/classic Greek mixture
> that works well for chicken. For a side, consider dicing up zucchini
> after you've grilled it (in thick slices) and mixing it with corn,
> heating the combination in butter or olive oil and butter. Fresh basil
> added just before you serve it works well. -aem
>

I was thinking Greek, too, aem. LOL. Great minds think alike!

kili <----- who would like a grilled chicken sandwich in a pita with a
yogurt/dill/cucumber/garlic sauce RIGHT NOW.

kilikini wrote:
> "aem" > wrote in message
> oups.com...
>
>> jmcquown wrote:
>>
>>> [snip] For the grill, I do not want a shoyu-soy or teriyaki
>>> marinade thing. I also don't want to use "barbeque sauce".
>>>
>>> I have a nice fresh lemon, I have olive and canola oil, I have
>>> garlic; innumerable herbs (dried); balsamic vinegar, white wine
>>> vinegar, cider vinegar. I'm not that big a fan of vinegar but
>>> I realize and accept its tenderizing properties. But chicken
>>> thighs don't normally need
>
> tenderizing.
>
>>> I'm not on the no-carb bandwagon and I do have ingredients for
>>> side
>
> dishes
>
>>> including couscous, rice, pasta; and I have various frozen
>>> veggies. But
>
> I'm
>
>>> going to the store tomorrow so I will pick up some fresh
>>> zucchini and/or also yellow (crookneck) squash which are
>>> fantastic on the grill so I'm leaning in that direction for
>>> accompaniments. [snips]
>>
>> Olive oil, lemon juice and oregano is a standard/classic Greek
>> mixture that works well for chicken. For a side, consider dicing
>> up zucchini after you've grilled it (in thick slices) and mixing
>> it with corn, heating the combination in butter or olive oil and
>> butter. Fresh basil added just before you serve it works well.
>> -aem
>>
>
>
> I was thinking Greek, too, aem. LOL. Great minds think alike!
>
> kili <----- who would like a grilled chicken sandwich in a pita
> with a yogurt/dill/cucumber/garlic sauce RIGHT NOW.
>
>
Make that with seven or nine seed whole grain bread and with thinly
sliced cucumbers without the other stuff and you have a guest to share
the chicken thighs with you. RIGHT NOW. )

On Sat 30 Jul 2005 08:03:55a, Margaret Suran wrote in rec.food.cooking:

>
>
> kilikini wrote:
>> "aem" > wrote in message
>> oups.com...
>>
>>> jmcquown wrote:
>>>
>>>> [snip] For the grill, I do not want a shoyu-soy or teriyaki
>>>> marinade thing. I also don't want to use "barbeque sauce".
>>>>
>>>> I have a nice fresh lemon, I have olive and canola oil, I have
>>>> garlic; innumerable herbs (dried); balsamic vinegar, white wine
>>>> vinegar, cider vinegar. I'm not that big a fan of vinegar but
>>>> I realize and accept its tenderizing properties. But chicken thighs
>>>> don't normally need
>>
>> tenderizing.
>>
>>>> I'm not on the no-carb bandwagon and I do have ingredients for side
>>
>> dishes
>>
>>>> including couscous, rice, pasta; and I have various frozen veggies.
>>>> But
>>
>> I'm
>>
>>>> going to the store tomorrow so I will pick up some fresh
>>>> zucchini and/or also yellow (crookneck) squash which are
>>>> fantastic on the grill so I'm leaning in that direction for
>>>> accompaniments. [snips]
>>>
>>> Olive oil, lemon juice and oregano is a standard/classic Greek
>>> mixture that works well for chicken. For a side, consider dicing
>>> up zucchini after you've grilled it (in thick slices) and mixing
>>> it with corn, heating the combination in butter or olive oil and
>>> butter. Fresh basil added just before you serve it works well.
>>> -aem
>>>
>>
>>
>> I was thinking Greek, too, aem. LOL. Great minds think alike!
>>
>> kili <----- who would like a grilled chicken sandwich in a pita
>> with a yogurt/dill/cucumber/garlic sauce RIGHT NOW.
>>
>>
> Make that with seven or nine seed whole grain bread and with thinly
> sliced cucumbers without the other stuff and you have a guest to share
> the chicken thighs with you. RIGHT NOW. )
>

Oh, that sounds good, Margaret! I also like just "cucumber sandwiches".


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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"Wayne Boatwright" > wrote in message
...
> On Sat 30 Jul 2005 08:03:55a, Margaret Suran wrote in
> rec.food.cooking:
>
>>
>>
>> kilikini wrote:
>>> "aem" > wrote in message
>>> oups.com...
>>>
>>>> jmcquown wrote:
>>>>
>>>>> [snip] For the grill, I do not want a shoyu-soy or teriyaki
>>>>> marinade thing. I also don't want to use "barbeque sauce".
>>>>>
>>>>> I have a nice fresh lemon, I have olive and canola oil, I have
>>>>> garlic; innumerable herbs (dried); balsamic vinegar, white wine
>>>>> vinegar, cider vinegar. I'm not that big a fan of vinegar but
>>>>> I realize and accept its tenderizing properties. But chicken
>>>>> thighs
>>>>> don't normally need
>>>
>>> tenderizing.
>>>
>>>>> I'm not on the no-carb bandwagon and I do have ingredients for
>>>>> side
>>>
>>> dishes
>>>
>>>>> including couscous, rice, pasta; and I have various frozen
>>>>> veggies.
>>>>> But
>>>
>>> I'm
>>>
>>>>> going to the store tomorrow so I will pick up some fresh
>>>>> zucchini and/or also yellow (crookneck) squash which are
>>>>> fantastic on the grill so I'm leaning in that direction for
>>>>> accompaniments. [snips]
>>>>
>>>> Olive oil, lemon juice and oregano is a standard/classic Greek
>>>> mixture that works well for chicken. For a side, consider dicing
>>>> up zucchini after you've grilled it (in thick slices) and mixing
>>>> it with corn, heating the combination in butter or olive oil and
>>>> butter. Fresh basil added just before you serve it works well.
>>>> -aem
>>>>
>>>
>>>
>>> I was thinking Greek, too, aem. LOL. Great minds think alike!
>>>
>>> kili <----- who would like a grilled chicken sandwich in a pita
>>> with a yogurt/dill/cucumber/garlic sauce RIGHT NOW.
>>>
>>>
>> Make that with seven or nine seed whole grain bread and with thinly
>> sliced cucumbers without the other stuff and you have a guest to
>> share
>> the chicken thighs with you. RIGHT NOW. )
>>
>
> Oh, that sounds good, Margaret! I also like just "cucumber
> sandwiches".

and do you cut off the crusts and hold your pinky up when you eat them

O runnnnnnnnssssssssssssssssssssssssssss

Wayne Boatwright wrote:
> On Sat 30 Jul 2005 08:03:55a, Margaret Suran wrote in rec.food.cooking:
>
>
>>
>>kilikini wrote:

>>>
>>>kili <----- who would like a grilled chicken sandwich in a pita
>>>with a yogurt/dill/cucumber/garlic sauce RIGHT NOW.
>>>
>>>
>>
>>Make that with seven or nine seed whole grain bread and with thinly
>>sliced cucumbers without the other stuff and you have a guest to share
>>the chicken thighs with you. RIGHT NOW. )
>>
>
>
> Oh, that sounds good, Margaret! I also like just "cucumber sandwiches".
>
>
Cucumber and Watercress on the thinnest possible sliced buttered white
bread, cut into quarters. If you have no butter, cream cheese will
do, but it has to be thinly spread. Very thinly.

I wish I had one right now. Or two or more. ) With a glass of
wine. )

jmcquown wrote:
> I've never grilled chicken thighs by themselves before (although I do
> have experience with grilling split small chickens and cornish game
> hens). Please note: For the grill, I do not want a shoyu-soy or
> teriyaki marinade thing. I also don't want to use "barbeque sauce".
>
> Jill

Thank you all for the suggestions!

As usual, I've changed my mind. I'm no longer in the mood for chicken. It
hadn't thawed (it was in the fridge but only a few hours) before I changed
my mind so back in the freezer it went. Now I'm craving cheap, hot & spicy
(like tacos, thanks Nancy!). I like to use hot ground sausage rather than
ground beef when I make my cheap imitation of Taco Hell

Jill

"jmcquown" > wrote in
:

> As usual, I've changed my mind. I'm no longer in the mood for
> chicken. It hadn't thawed (it was in the fridge but only a few hours)
> before I changed my mind so back in the freezer it went. Now I'm
> craving cheap, hot & spicy (like tacos, thanks Nancy!). I like to use
> hot ground sausage rather than ground beef when I make my cheap
> imitation of Taco Hell
>
> Jill


Jill,

I'd say a box of Zatarain's jambalaya mix + 1 lb. of hot italian
sausage. That's cheap, hot and spicy in my book.

YMMV,

Andy

Andy wrote:
> "jmcquown" > wrote in
> :
>
>> As usual, I've changed my mind. I'm no longer in the mood for
>> chicken. It hadn't thawed (it was in the fridge but only a few
>> hours) before I changed my mind so back in the freezer it went. Now
>> I'm craving cheap, hot & spicy (like tacos, thanks Nancy!). I like
>> to use hot ground sausage rather than ground beef when I make my
>> cheap imitation of Taco Hell
>>
>> Jill
>
>
> Jill,
>
> I'd say a box of Zatarain's jambalaya mix + 1 lb. of hot italian
> sausage. That's cheap, hot and spicy in my book.
>
> YMMV,
>
> Andy

Andy, it's just too bad I don't have a box of Zatarain's (anything -
jambalaya, red beans & rice) mix (except for the fish fry coating, which I
love!). But when I go that route I don't use hot Italian sausage... I can
buy andouille or chaurice sausage at my grocery store. Sometimes I can even
find white boudin! It's a benefit of living not too terribly far from
Louisiana I prefer the andouille in the mixes; YMMV Boudin gently
reheated in a little water and served with a side of vegetables is wonderful
stuff.

Jill

On Sun, 31 Jul 2005 23:11:46 -0500, jmcquown wrote:

> I can buy andouille

Mmmmm! I love that stuff, but I can only find the very expensive
locally produced andouille w/o "hunting" for it.

> or chaurice sausage

That's a new one. Is it similar to andouille?

> at my grocery store.

sf wrote:
> On Sun, 31 Jul 2005 23:11:46 -0500, jmcquown wrote:
>
>> I can buy andouille
>
> Mmmmm! I love that stuff, but I can only find the very expensive
> locally produced andouille w/o "hunting" for it.
>
>> or chaurice sausage
>
> That's a new one. Is it similar to andouille?
>
>> at my grocery store.

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

It's the Creole adaptation of chorizo.

Jill

In article >, "jmcquown" > wrote:
>Andy wrote:
>> "jmcquown" > wrote in
>> :
>>
>>> As usual, I've changed my mind. I'm no longer in the mood for
>>> chicken. It hadn't thawed (it was in the fridge but only a few
>>> hours) before I changed my mind so back in the freezer it went. Now
>>> I'm craving cheap, hot & spicy (like tacos, thanks Nancy!). I like
>>> to use hot ground sausage rather than ground beef when I make my
>>> cheap imitation of Taco Hell
>>
>> I'd say a box of Zatarain's jambalaya mix + 1 lb. of hot italian
>> sausage. That's cheap, hot and spicy in my book. YMMV
>
>Andy, it's just too bad I don't have a box of Zatarain's (anything -
>jambalaya, red beans & rice) mix (except for the fish fry coating, which I
>love!). But when I go that route I don't use hot Italian sausage... I can
>buy andouille or chaurice sausage at my grocery store. Sometimes I can even
>find white boudin! It's a benefit of living not too terribly far from
>Louisiana I prefer the andouille in the mixes; YMMV Boudin gently
>reheated in a little water and served with a side of vegetables is wonderful
>stuff.

G'day Jill, I'm not at all familiar with these snags you've mentioned,
so I did a quick google for "boudin" and found several recipes for
making the things. This one intrigued me:
<http://southernfood.about.com/od/sausagerecipes1/r/blbb689.htm>
because, after listing ingredients including a total of 3.5 lb of
meat and 12 cups cooked rice, it ended up saying "Serves 3".

Now, I know you yanks like your tucker, but is this for real? :-)

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> In article >, "jmcquown"
> > wrote:
>>Andy wrote:
>>> "jmcquown" > wrote in
>>> :
>>>
>>>> As usual, I've changed my mind. I'm no longer in the mood for
>>>> chicken. It hadn't thawed (it was in the fridge but only a few
>>>> hours) before I changed my mind so back in the freezer it went. Now
>>>> I'm craving cheap, hot & spicy (like tacos, thanks Nancy!). I like
>>>> to use hot ground sausage rather than ground beef when I make my
>>>> cheap imitation of Taco Hell
>>>
>>> I'd say a box of Zatarain's jambalaya mix + 1 lb. of hot italian
>>> sausage. That's cheap, hot and spicy in my book. YMMV
>>
>>Andy, it's just too bad I don't have a box of Zatarain's (anything -
>>jambalaya, red beans & rice) mix (except for the fish fry coating, which I
>>love!). But when I go that route I don't use hot Italian sausage... I can
>>buy andouille or chaurice sausage at my grocery store. Sometimes I can
>>even
>>find white boudin! It's a benefit of living not too terribly far from
>>Louisiana I prefer the andouille in the mixes; YMMV Boudin gently
>>reheated in a little water and served with a side of vegetables is
>>wonderful
>>stuff.
>
> G'day Jill, I'm not at all familiar with these snags you've mentioned,
> so I did a quick google for "boudin" and found several recipes for
> making the things. This one intrigued me:
> <http://southernfood.about.com/od/sausagerecipes1/r/blbb689.htm>
> because, after listing ingredients including a total of 3.5 lb of
> meat and 12 cups cooked rice, it ended up saying "Serves 3".
>
> Now, I know you yanks like your tucker, but is this for real? :-)
>
> Cheers, Phred.

Phred, this 'serves 3' must be some kind of misprint.
What is "tucker"?
Dee Dee

Phred wrote:
> In article >, "jmcquown"
> > wrote:
>> Andy wrote:
>>> "jmcquown" > wrote in
>>> :
>>>
>>>> As usual, I've changed my mind. I'm no longer in the mood for
>>>> chicken.
>>> I'd say a box of Zatarain's jambalaya mix + 1 lb. of hot italian
>>> sausage. That's cheap, hot and spicy in my book. YMMV
>>
>> Andy, it's just too bad I don't have a box of Zatarain's (anything -
>> jambalaya, red beans & rice) mix (except for the fish fry coating,
>> which I
>> love!). But when I go that route I don't use hot Italian sausage...
>> I can
>> buy andouille or chaurice sausage at my grocery store. Sometimes I
>> can even
>> find white boudin! It's a benefit of living not too terribly far
>> from
>> Louisiana I prefer the andouille in the mixes; YMMV Boudin
>> gently
>> reheated in a little water and served with a side of vegetables is
>> wonderful
>> stuff.
>
> G'day Jill, I'm not at all familiar with these snags you've mentioned,
> so I did a quick google for "boudin" and found several recipes for
> making the things. This one intrigued me:
> <http://southernfood.about.com/od/sausagerecipes1/r/blbb689.htm>
> because, after listing ingredients including a total of 3.5 lb of
> meat and 12 cups cooked rice, it ended up saying "Serves 3".
>
> Now, I know you yanks like your tucker, but is this for real? :-)
>
> Cheers, Phred.

That has GOT to be a misprint! Also 12 cups of cooked rice sounds
excessive. Try this one:

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

Jill

"jmcquown" > wrote

> As usual, I've changed my mind. I'm no longer in the mood for chicken.
> It
> hadn't thawed (it was in the fridge but only a few hours) before I changed
> my mind so back in the freezer it went. Now I'm craving cheap, hot &
> spicy
> (like tacos, thanks Nancy!).

You're welcome! (laugh) Hey, quick, easy, and for my first solo
trip to the supermarket in ages, about what I could handle.
Came out pretty darn good for a quick and easy dinner.

By the way, I find myself simultaneously without an oven
(broken) and a grill (out of gas).

nancy

On Sat, 30 Jul 2005 15:14:13 -0400, "Nancy Young"
> wrote:

>
>"jmcquown" > wrote
>
>> As usual, I've changed my mind. I'm no longer in the mood for chicken.
>> It
>> hadn't thawed (it was in the fridge but only a few hours) before I changed
>> my mind so back in the freezer it went. Now I'm craving cheap, hot &
>> spicy
>> (like tacos, thanks Nancy!).
>
>You're welcome! (laugh) Hey, quick, easy, and for my first solo
>trip to the supermarket in ages, about what I could handle.
>Came out pretty darn good for a quick and easy dinner.
>
>By the way, I find myself simultaneously without an oven
>(broken) and a grill (out of gas).
>
>nancy

Is this a new oven or still the old one? I'm losing track of who has
what :>

Sue(tm)
Lead me not into temptation... I can find it myself!

jmcquown wrote:
> [snip]
> Now I'm craving cheap, hot & spicy
> (like tacos, thanks Nancy!). I like to use hot ground sausage rather than
> ground beef when I make my cheap imitation of Taco Hell

Cheap, hot & spicy = Mexican chorizo mixed with ground beef. This is a
fast taco filling, because you don't need to add any additional spices,
though of course onion and garlic never hurt.

aem wrote:
> jmcquown wrote:
>> [snip]
>> Now I'm craving cheap, hot & spicy
>> (like tacos, thanks Nancy!). I like to use hot ground sausage
>> rather than ground beef when I make my cheap imitation of Taco Hell
>>
>
> Cheap, hot & spicy = Mexican chorizo mixed with ground beef. This is
> a fast taco filling, because you don't need to add any additional
> spices, though of course onion and garlic never hurt.

Ah true! I have chorizo in the freezer, too! Thanks