dsi1 wrote:
> 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.

There are different types of chorizo--Mexican, Spanish, and I
think Portuguese (although that may be spelled differently). I
really like the Mexican one, but I don't want to buy it. I have
eyed recipes over the years, and it seems very easy to make it if
you do it as bulk sausage or as patties.

The current impetus is that I was poring over a Mexican cookbook,
which contained recipes that call for chorizo. I'd also like to
play with breakfast combos that contain it, along with eggs and
maybe potatoes (along with other minor players).

--
Jean B.