On Thu, 14 Nov 2013 09:47:52 -0800, gtr > wrote:

> 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
>

Lucky you! I buy fresh Spanish chorizo from a restaurant but I've
stumbled across cured/hard only twice up here. I'm really interested
in the Puerto Rican type dsi1 mentioned. The maker he mentioned
ships, but I don't shop over the internet unless my back is against
the wall and buying sausage doesn't qualify.


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