On Wed, 5 Aug 2009 14:01:29 -0700 (PDT), Judith in France
> wrote:

>On Aug 5, 9:55*pm, sf > wrote:
>> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>>
>> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
>> >> wrote:
>>
>> >Hm. *I wonder if chopped canned Anaheims would work? *I really like
>> >those and they are mild.
>>
>> I don't see why that wouldn't work if you wanted a sundried tomato
>> bits look to it. *We're talking about Mexican style chorizo though, so
>> my first thought went to powdered chili.
>>
>
>Mine too.
>

Anaheim comes in powdered form too!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 3, 1:19*pm, sf > wrote:
> On Mon, 03 Aug 2009 11:56:20 -0500, Omelet >
> wrote:
>
>
>
> >In article >,
> > "brooklyn1" > wrote:
>
> >> "Omelet" > wrote in message
> >>news > >> > In article >,
> >> > sf > wrote:
>
> >> >> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>
> >> >> >Curtis wrote:
>
> >> >> >> A couple of months ago one of you ****ers told me that I could store
> >> >> >> my unused Chorizo sausage in the freezer.
>
> >> >> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> >> >> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>
> >> >> >I'm proud for the RFCer who screwed you up so nicely
>
> >> >> I suspect he screwed it up all by himself. *Chorizo freezes just fine.
>
> >> > Indeed. *I freeze it all the time.
> >> > Chorizo, by nature, is practically a puree anyway even when it's fresh.
> >> > I have to mash it with a fork into whatever I'm cooking it in to.
> >> > (Usually eggs).
>
> >> We don't know which type the OP had, the dry type does not freeze well....
> >> the person(s) who told him it freezes well should have asked which type.
> >> The fresh type like yours does freeze well.
>
> >Ok, all I've ever seen around here is the fresh type.
> >Dry Chorizo??? *I'll have to look that up. I'm not at all familiar with
> >it.
>
> The OP used the word "bin" instead of garbage can, so we can assume
> he's English which means he probably doesn't have easy access to the
> Mexican type Chorizo like we do. *There's a type of Spanish chorizo
> that's more like hard sausage. *I've never seen it either, but they
> talk about in rfc every so often. *AFAIC, that variation shouldn't
> make any difference because I've successfully frozen hard, Italian
> style, sausage in the past.

Until Om made the comment about mashing it I had not realised there
was a soft version. I used to buy it at the local portugese market
where one got to watch it made. It was a tough very spicy dry sausage.

In article >,
sf > wrote:

> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
> >> wrote:
> >>
> >> >In article >,
> >> > sf > wrote:
> >> >
> >> >> Mexican chorizo is pretty easy to make, dsi.
> >> >> http://www.mexican-barbecue-recipes....zo-recipe.html
> >> >>
> >> >
> >> >When a recipe calls for "hot pepper", what would you use?
> >>
> >> It called for "ground hot pepper". We have many choices here in the
> >> West/Southwest and I have several in my refrigerator already, so I'd
> >> say choose either what you like the most or what you, your family and
> >> guests can tolerate. If you don't want any heat, substitute sweet
> >> paprika.
> >
> >Hm. I wonder if chopped canned Anaheims would work? I really like
> >those and they are mild.
>
> I don't see why that wouldn't work if you wanted a sundried tomato
> bits look to it. We're talking about Mexican style chorizo though, so
> my first thought went to powdered chili.

That makes the most sense, and it's pretty mild.
I'd just avoid cayenne. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> On Wed, 5 Aug 2009 14:01:29 -0700 (PDT), Judith in France
> > wrote:
>
> >On Aug 5, 9:55*pm, sf > wrote:
> >> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
> >> wrote:
> >>
> >> >In article >,
> >> > sf > wrote:
> >>
> >> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
> >> >> wrote:
> >>
> >> >Hm. *I wonder if chopped canned Anaheims would work? *I really like
> >> >those and they are mild.
> >>
> >> I don't see why that wouldn't work if you wanted a sundried tomato
> >> bits look to it. *We're talking about Mexican style chorizo though, so
> >> my first thought went to powdered chili.
> >>
> >
> >Mine too.
> >
>
> Anaheim comes in powdered form too!

Hm. I'd have to look for it, or make my own. It's not hard to dry
peppers. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Wed, 05 Aug 2009 16:29:35 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
>> >> wrote:

>> >Hm. I wonder if chopped canned Anaheims would work? I really like
>> >those and they are mild.
>>
>> I don't see why that wouldn't work if you wanted a sundried tomato
>> bits look to it. We're talking about Mexican style chorizo though, so
>> my first thought went to powdered chili.
>
>That makes the most sense, and it's pretty mild.
>I'd just avoid cayenne. <g>

Hot Hungarian paprika is another one to watch out for. It packs quite
a punch.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
John Kane > wrote:

> On Aug 3, 1:19*pm, sf > wrote:
> > On Mon, 03 Aug 2009 11:56:20 -0500, Omelet >
> > wrote:
> >
> >
> >
> > >In article >,
> > > "brooklyn1" > wrote:
> >
> > >> "Omelet" > wrote in message
> > >>news > > >> > In article >,
> > >> > sf > wrote:
> >
> > >> >> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" >
> > >> >> wrote:
> >
> > >> >> >Curtis wrote:
> >
> > >> >> >> A couple of months ago one of you ****ers told me that I could
> > >> >> >> store
> > >> >> >> my unused Chorizo sausage in the freezer.
> >
> > >> >> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
> > >> >> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
> >
> > >> >> >I'm proud for the RFCer who screwed you up so nicely
> >
> > >> >> I suspect he screwed it up all by himself. *Chorizo freezes just
> > >> >> fine.
> >
> > >> > Indeed. *I freeze it all the time.
> > >> > Chorizo, by nature, is practically a puree anyway even when it's
> > >> > fresh.
> > >> > I have to mash it with a fork into whatever I'm cooking it in to.
> > >> > (Usually eggs).
> >
> > >> We don't know which type the OP had, the dry type does not freeze
> > >> well...
> > >> the person(s) who told him it freezes well should have asked which type.
> > >> The fresh type like yours does freeze well.
> >
> > >Ok, all I've ever seen around here is the fresh type.
> > >Dry Chorizo??? *I'll have to look that up. I'm not at all familiar with
> > >it.
> >
> > The OP used the word "bin" instead of garbage can, so we can assume
> > he's English which means he probably doesn't have easy access to the
> > Mexican type Chorizo like we do. *There's a type of Spanish chorizo
> > that's more like hard sausage. *I've never seen it either, but they
> > talk about in rfc every so often. *AFAIC, that variation shouldn't
> > make any difference because I've successfully frozen hard, Italian
> > style, sausage in the past.
>
> Until Om made the comment about mashing it I had not realised there
> was a soft version. I used to buy it at the local portugese market
> where one got to watch it made. It was a tough very spicy dry sausage.

We all learn from this list! I never knew there was a hard, dry
version...

I'll have to take pics next time I use what I have on hand.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> On Wed, 05 Aug 2009 16:29:35 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
> >> wrote:
> >>
> >> >In article >,
> >> > sf > wrote:
> >> >
> >> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
> >> >> wrote:
>
> >> >Hm. I wonder if chopped canned Anaheims would work? I really like
> >> >those and they are mild.
> >>
> >> I don't see why that wouldn't work if you wanted a sundried tomato
> >> bits look to it. We're talking about Mexican style chorizo though, so
> >> my first thought went to powdered chili.
> >
> >That makes the most sense, and it's pretty mild.
> >I'd just avoid cayenne. <g>
>
> Hot Hungarian paprika is another one to watch out for. It packs quite
> a punch.

Thanks. I had to toss what I had in the spice cabinet. It was full of
weevils. :-(
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

sf wrote:
>
> On Wed, 05 Aug 2009 16:45:13 -0500, Omelet >
> wrote:
>
> >Thanks. I had to toss what I had in the spice cabinet. It was full of
> >weevils. :-(
>
> ICK! I never think of spices as having weevils. Why don't you
> refrigerate them? They stay fresher longer that way.

I don't think that's a good idea. When you open
the container, water from the atmosphere will
condense on them.

For long-term storage, freezing is reasonable
as long as it's packaged in a completely
air-tight wrapping and allowed to come up
to room temperature before the package is
opened.

On Wed, 05 Aug 2009 19:49:33 -0700, Mark Thorson >
wrote:

>sf wrote:
>>
>> On Wed, 05 Aug 2009 16:45:13 -0500, Omelet >
>> wrote:
>>
>> >Thanks. I had to toss what I had in the spice cabinet. It was full of
>> >weevils. :-(
>>
>> ICK! I never think of spices as having weevils. Why don't you
>> refrigerate them? They stay fresher longer that way.
>
>I don't think that's a good idea. When you open
>the container, water from the atmosphere will
>condense on them.
>
>For long-term storage, freezing is reasonable
>as long as it's packaged in a completely
>air-tight wrapping and allowed to come up
>to room temperature before the package is
>opened.

Mark, I refrigerate my herb and spices and nothing bad happens to
them.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 05 Aug 2009 16:45:13 -0500, Omelet >
> wrote:
>
> >Thanks. I had to toss what I had in the spice cabinet. It was full of
> >weevils. :-(
>
> ICK! I never think of spices as having weevils. Why don't you
> refrigerate them? They stay fresher longer that way.

It was a very old can. Dad had brought it with him when he moved in with
me. I generally go thru my spices and stuff often enough so it's not a
problem.

I gave away all the Masala mixes as I knew I'd never use them.

Freecycle is a great resource. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe: