mequeenbe.nospam wrote:

> 1. fry a small piece of chorizo by itself, (making sure you take off
> the casing) with a small amount of bacon grease or crisco in the pan,
> breaking up the chorizo while it's cooking.

Why would you want to use bqacon grease or Crisco to cook choriso?
It's already 60-70% fat and it renders out quickly. I cant see
adding *more* fat to it.

-sw