On 6/8/2012 8:27 AM, Jean B. wrote:
>>
> Thanks for your comments. Rice vinegar seems to be used to tone things
> down a bit, so I wouldn't use that either, but I am otherwise
> undecided. I already have the pork for this wee batch, so I will
> probably have to make it before I can remind myself of how the Mexican
> chorizo is supposed to taste. (Why didn't *I* think of that? Surely I
> would survive eating the store-bought version another time.)
>

It's tough to find a chorizo that I like. Farmer John has a loose type
chorizo that comes in a chub packaging that's tasty although it produces
an awful amount of bright orange oil so I wouldn't recommend it to
anybody. The chorizo I got at Whole Foods was a disappointment. I like
the chorizo made by the Kukui Sausage Factory but I have to go over the
hill to buy some. That's the breaks.