On Fri, 08 Jun 2012 21:34:07 -0400, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Fri, 8 Jun 2012 09:22:05 -0700 (PDT), Chemo the Clown
>> > wrote:
>>
>>> On Jun 7, 7:44 pm, "Jean B." > wrote:
>>>> I am gearing up to making Mexican chorizo, perhaps tomorrow, and I
>>>> have a few questions. First, what is the best vinegar to use? I
>>>> have seen various types used in the recipes: cider, red wine,
>>>> white wine, white vinegar, one of those combined with rice
>>>> vinegar. Most recipes seem to call for cider vinegar. (Oh, and
>>>> some add wine.)
>>>>
>>>> Second, how much does it add to the flavor to combine chiles
>>>> instead of just using ancho chiles? The most common combination
>>>> seems to be ancho and guajillo, but I also saw some recipes that
>>>> included pasilla chiles.
>>>>
>>>> My daughter is not fond of Mexican food, so I have not been
>>>> ensconced in it for quite a while. I probably have forgotten most
>>>> of what I ever knew.
>>>>
>>>> Thanks for any clues you can give me.
>>>> --
>>>> Jean B.
>>> Have you considered using Google?
>>
>> If her daughter is not fond of Mexican food then why make chorizos? I
>> abhor chorizos, no matter which version. I strongly recommend making
>> Eyetalian saw-seege, most folks like them, and there are many, many
>> versions, all good; thin ones, thick ones, spirals too, and seasoned
>> plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
>> sometimes use casings but mostly I prepare bulk and patties.
>>
>I really like chorizos, and I have plenty of meals that my
>daughter does not eat. I also think she may like the chorizos if
>she tries them.

Since she's the guest I'd make a batch of each... it's no extra work
to make half with a different seasoning. I always cook for my guests,
I never attempt to be a control freak where food is concerned. If I'm
not willing to prepare what my guests like then I don't invite them.
However I refuse to prepare foods for those on special diets, no low
carbing, no vegan/vegetarian, no foods for religious reasons... I'm
not running a hospital commissary. I always apprise folks of my menu,
then it's their call... And I never allow guests to bring dishes to
pass around, that ruins my dinner... if they want to prepare dinner
then they can invite me to their home. I also allow no one to do
anything in my kitchen, if they need something ask, I don't want
anyone rummaging in my fridge and cupboards. In fact I tell guests I
prefer they keep out, I don't like observers... if they want cooking
lessons they have to pay me... I'm serious.