On Mon, 03 Aug 2009 11:56:20 -0500, Omelet >
wrote:

>In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > sf > wrote:
>> >
>> >> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>> >>
>> >> >Curtis wrote:
>> >> >
>> >> >> A couple of months ago one of you ****ers told me that I could store
>> >> >> my unused Chorizo sausage in the freezer.
>> >> >>
>> >> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>> >> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>> >> >
>> >> >I'm proud for the RFCer who screwed you up so nicely
>> >>
>> >> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>> >
>> > Indeed. I freeze it all the time.
>> > Chorizo, by nature, is practically a puree anyway even when it's fresh.
>> > I have to mash it with a fork into whatever I'm cooking it in to.
>> > (Usually eggs).
>> >
>> >
>> We don't know which type the OP had, the dry type does not freeze well...
>> the person(s) who told him it freezes well should have asked which type.
>> The fresh type like yours does freeze well.
>
>Ok, all I've ever seen around here is the fresh type.
>Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
>it.

The OP used the word "bin" instead of garbage can, so we can assume
he's English which means he probably doesn't have easy access to the
Mexican type Chorizo like we do. There's a type of Spanish chorizo
that's more like hard sausage. I've never seen it either, but they
talk about in rfc every so often. AFAIC, that variation shouldn't
make any difference because I've successfully frozen hard, Italian
style, sausage in the past.

--
I love cooking with wine.
Sometimes I even put it in the food.