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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Thu, 24 Jun 2010 05:14:19 -0500, Omelet >
wrote: >In article >, > Jeßus > wrote: > >> >Cool. I have looked at some Spanish chorizo some of it looks >> >almost emulsified, but it isn't really. Just a mix of fine >> >and coarse chopped meat/fat. I suspect they smoke them >> >after they're made too. >> > >> >>Look forward to trying the new Chorizo soon. >> > >> >Mexican chorizo, if it's the right stuff, is awesome. >> >> If I can't find the Mexican variety, I might as well make my own. >> I definitely want to try it. > >I normally use pork intestine casings for sausage, but am considering >the collagen casings. Cabela's carries them locally. I'm not familiar with collagen casings, but I do still have some pork intestines in the freezer. Last week I bought some more Chorizo from another deli. It looked a bit nicer (I thought), definitely a lot more spicier than the last lot. Made the Caldo Verde again, everyone who tried it seems to really like it. |
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