"Steve Wertz" > wrote in message
...
> On Thu, 30 Aug 2007 18:49:29 +0000 (UTC), Steve Pope wrote:
>
>> 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.
>
> I use the chorizo grease to fry potatoes. Mixing it hamburger
> sounds like a good idea. I just can't eat it the way that's
> traditional - scrambled with eggs with the full compliment of
> grease mixed in <shiver>.
>
> http://tinypic.com/fullsize.php?pic=4u9tjd1
> http://tinypic.com/fullsize.php?pic=4kjlvvb
>
> -sw

I prefer the dry type, about 10" long and thin, cooked with eggs. They are
not greasy at all.
Dee Dee