On Mon, 11 Jun 2012 00:26:44 -0400, "Jean B." > wrote:

> sf wrote:
> > On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:
> >
> >> Thanks! I guess I will debate about the vinegar until I do it.
> >> (I see I have until tomorrow to use the pork.) I rather like
> >> sharp food, which is one reason why I want to do such a recipe.
> >
> > When you use vinegar you shouldn't be able to taste it as a distinct
> > flavor. It needs to be balanced with the rest of the seasonings.
> >> I have all the different chiles. Now the main issue is that I
> >> have ground anchos, but the other chiles are whole. I think I can
> >> soak them and then grind them in the blender or the miniprocessor,
> >> so that isn't really an issue. (And I do have whole anchos as
> >> well as the powder. If I use whole pasillas, I think I would also
> >> need to use whole anchos.)
> >
> > I have an array of powders, so I never grind from whole... but
> > somebody does. I found a website yesterday that had the process in
> > pictures. In fact, it was probably the one I mentioned up thread.
> >
> >
> I wanted the sausage to have a rather sharp flavor, which is what
> I remembered. It turned out that I was not really wanting to make
> the sausage last night, but I had to, so I used ancho for that batch.

I never think of chorizo as having a sharp flavor or being
particularly hot. I don't have a problem with the ancho, but I do
with too much vinegar. I think the important thing is that you like
it, not that it tastes like commercial chorizo.

--
Food is an important part of a balanced diet.