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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Topic: Chorizo
    Posted: 25 September 2016 at 15:15
My experience with chorizo hasn't been all that great. It always sounds good and then  . . .  First there was that awful orange stuff (about the color of Donald's hair) apparently made from thymus glands and a variety of other innards that comes in a clear plastic tube. You tend to see it in grocery stores where there is no significant Hispanic population. I don't know what possessed me to think that it might be a usable meat product. Maybe I just didn't know how to cook it. Then there was the recipe for bulk home-made sausage that was just (barely) OK but kinda made my tacos taste funny.

So yesterday Trace and I were in Kansas City and we stopped at World Market, an import store with a variety of beverages and dry foods on the shelves. We came home with some Yorkshire tea, some Mexican beer and a piece of chorizo.

Now, having done a little research on chorizo, I have some confidence that this might be the real thing even though the package says "Made in USA". Its principal ingredient is pork and it says it is in a collagen casing rather than a plastic tube. It's about an inch in diameter. It looks like a dried sausage (and I know from my research the chorizo can be either dry or fresh) and came in a cry-o-vac package and was unrefrigerated. It also says to refrigerate after opening.

So I've got a question for you fine folks: Now that I've got it, what the hell do I do with it?


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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2016 at 02:04
I would just slice it and serve as a charcuterie platter....perhaps with some other cured meats, cheeses and fruits along with the wine of your choice.

Or you could dice some and use it in some steamed clams or mussels....basically it will add flavor wherever you want it to.
Good luck with it.Thumbs Up
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2016 at 15:55
This is Spanish, rather than Mexican:

Chorizo a la Sidra

Having said that, you can bet your bottom dollar that I'll be trying it the next time that I have some good chorizo, especially since I will probably be able to use some home-made hard cider in making it.
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