"Steve Pope" > wrote in message
...
> weedhopper > wrote:
>
>>"Goomba38" > wrote in message
>
>>> sf wrote:
>
>>>> I wasn't talking about heat, just the pure *amount* for only 1.5
>>>> pounds of meat.
>
>>> well, add the other half pound of fat too.
>>> It works. What can I say?
>>> (and unlike many commercial chorizo...it doesn't contain salivary and
>>> lymph glands. Ugh.)
>
>>That's what gives it the good flavor.
>
> Yeah! Well, partly. The S-glands and L-nodes give it a low
> melting point, so you get chorizo fluid that can innundate
> ground pork or beef muscle meat in a particularly fine way ...
> but what it's really doing is it's a vehicle for carrying
> that ground spice mix all through the sausage. On top of
> any glandular flavor. The total effect is what's wonderful.
>

Steve

What is "chorizo fluid" and "glandular flavor"?