Sqwertz wrote:
>
> 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.

That's true of traditional chorizo, the type made with
beef lips, salivary glands, etc.

I've recently found another type, which is all pork
and less fat than dry salami. I've seen it in
Whole Foods and other upscale supermarkets. The
wrapper seems to have gone out with the trash,
so I'm not sure of the brand. It might be Fra'Mani.
It comes in a yellow paper wrapper with a dark maroon
label.

I really like this on a slice of a sourdough baguette.
I'm pretty sure you couldn't make a proper chorizo omelet
with it, though, because it has too little fat of its own.