On 2013-11-14 17:11:49 +0000, sf said:

> On Thu, 14 Nov 2013 08:46:11 -0800, gtr > wrote:
>
>> On 2013-11-14 05:56:47 +0000, sf said:
>>
>>
>>> 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.
>
> I thought you were on the West Coast,

Correct.

> ...but it's sounding more like you're an Easterner.

I had a life there too.

> Spanish chorizo of either type is hard to find here and on the rare
> occasion that I run across it, there is no choice of brand.

We've encountered it in other cities/countries of course, but there are
a few Spanish restaurants or Spanish influence places around here.
Tapas as a hipness-delivery system has come and gone at least twice in
the past 15 years.

Most recently there is a spanish Deli of note:

http://tinyurl.com/mhejxgc