l, not -l > wrote:

>I don't know, or care, whether there are salivary glands in my Mexican
>Chorizo, so no quarrel with either of you there. However, I too have no
>idea what you mean by "merging" quality it would give to ground beef.
>Please explain, what is a "merging" quality?

The type of chorizo that is mostly salivary glands and lymph nodes
becomes completely liquid when cooked. Almost the only way
to consume it is to cook something with it to absorb it --
often ground beef. Something about the nature of this product
causes the chorizo to season the ground beef exceptionally well.

That's about the best that I can describe it.

Steve