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.

On Thu, 24 Jun 2010 09:29:58 -0700, sf > wrote:

>On Thu, 24 Jun 2010 16:40:33 +1000, Jeßus > wrote:
>
>> I emailed that recipe to the g/f - she deep fried the Kale, which of
>> course spat like crazy because of the remaining water on the Kale
>>
>> I'm not going to deep fry, I'll roast as per your recipe. I even have
>> sherry vinegar in the cupboard. The g/f will be here shortly, staying
>> for a few days. I'll have to show her how it's done properly
>
>Don't forget to let me know what you think of kale cooked that way.
>I'm curious about how a leafy green fares chip style.

Will do. Please feel free to remind me though, I'll probably forget
otherwise

In article >,
Jeßus > wrote:

> 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.

Think Jimmy Deans. <g>
I prefer pork intestine too. I have trouble digesting collagen casings
but they are very good smoked.

>
> 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.

Be sure to report!
--
Peace! Om

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