On 2013-11-14 05:56:47 +0000, sf said:

> On Wed, 13 Nov 2013 16:45:02 -0800, gtr > wrote:
>
>> On 2013-11-14 00:18:36 +0000, dsi1 said:
>>
>>> The chorizo is Mexican style in that there's no binders and it's raw
>>> meat. It's not smoked, cured, or dried. It falls apart in the pan so
>>> it's kind of messy.
>>
>> That's the only kind I've encountered. Though I know there's Portuguese
>> chorizo out there.
>
> I don't call Linguica Chorizo. That's like saying kielbasa is Chorizo.

Me neither. I like to call things but their actuan names. Again
consulting wiki:

"Portuguese chouriço is made with pork, fat, wine, paprika and salt. It
is then stuffed into natural or artificial casings and slowly dried
over smoke. There are many different varieties, differing in color,
shape, seasoning and taste. Many dishes of Portuguese cuisine and
Brazilian cuisine make use of chouriço - cozido à portuguesa and
feijoada are just two of them."

> Spanish chorizo is well, cured and "hard" (I hate the flavor, it
> tastes spoiled - I've tried more than one so it's a characteristic,
> not the fault of the purveyor) and fresh is the consistency of
> uncooked Italian sausage. I love fresh Spanish chorizo!

I like Spanish chorizo as well, but sometimes, depending either on my
mood or the maker, I find them too hard and/or too salty.