SportKite1 wrote:
>> From: Damsel in dis Dress
>
>> I've only cooked Mexican chorizo once, and I can't imagine every
>> cooking it again. I wound up with a gigantic pool of red grease.
>> Major turn-off.
>
> I'm not fond of the offal based chorizo, but Publix here, and many
> other places that make their own sausage, do a great job with
> chorizo. Basically ground pork seasoned with cumin, chili, oregano
> and other spices. Very good and not at all greasy. We use it in
> scrambles, chili con carne with beans, tacos/burritoes, etc.
>
> Ellen

Yep, I can buy chorizo which is the texture of Italian sausage and costs
about the same per pound.

Jill

On 28 Dec 2004 04:11:04 -0600, "Bob" > wrote:

>AMY'S CHORIZO FRIED RICE:
>
>CHORIZO:
>1 tablespoon dried basil
>1 1/2 tablespoons oregano
>1 tablespoon ground cumin
>1 tablespoon dried thyme
>1 teaspoon cayenne
>1 teaspoon ancho chile powder (another red chile would do)
>2 tablespoons minced garlic
>1 pound fatty ground pork, not the lean type
>Salt and black pepper to taste
>
>In a dry skillet on medium heat, toast all the dry spices until fragrant.
>Let come to room temperature then mix with garlic and pork. Season with salt
>and pepper. Make sure to mix really well. Let stand for 2 hours in the
>refrigerator before using.

I'll give this one a try. I'm not much for hot food, and this one looks
nice and safe.

Thanks for posting!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 28 Dec 2004 04:11:04 -0600, "Bob" > wrote:

>AMY'S CHORIZO FRIED RICE:
>
>CHORIZO:
>1 tablespoon dried basil
>1 1/2 tablespoons oregano
>1 tablespoon ground cumin
>1 tablespoon dried thyme
>1 teaspoon cayenne
>1 teaspoon ancho chile powder (another red chile would do)
>2 tablespoons minced garlic
>1 pound fatty ground pork, not the lean type
>Salt and black pepper to taste
>
>In a dry skillet on medium heat, toast all the dry spices until fragrant.
>Let come to room temperature then mix with garlic and pork. Season with salt
>and pepper. Make sure to mix really well. Let stand for 2 hours in the
>refrigerator before using.

I'll give this one a try. I'm not much for hot food, and this one looks
nice and safe.

Thanks for posting!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Thank you for sharing that!

"jmcquown" > wrote in message
...
> SportKite1 wrote:
> >> From: Damsel in dis Dress
> >
> >> I've only cooked Mexican chorizo once, and I can't imagine every
> >> cooking it again. I wound up with a gigantic pool of red grease.
> >> Major turn-off.
> >
> > I'm not fond of the offal based chorizo, but Publix here, and many
> > other places that make their own sausage, do a great job with
> > chorizo. Basically ground pork seasoned with cumin, chili, oregano
> > and other spices. Very good and not at all greasy. We use it in
> > scrambles, chili con carne with beans, tacos/burritoes, etc.
> >
> > Ellen
>
> Yep, I can buy chorizo which is the texture of Italian sausage and costs
> about the same per pound.
>
> Jill
>
>

In article >,
(PENMART01) wrote:
[...]
>I don't own a slow cooker... I'm sure they're fine... but they don't work for
>me. I'm a taster and adder... I don't mind fussing with my cooking, actually
>for me unless I fuss with a pot continously all day it ain't really cooking. I
>don't look for short cuts, in fact I tend to find ways that make the cooking
>experience last longer. I made meat loaf for dinner tonight... took about six
>hours... first I grind the meat...

Interesting. Do you use one of those old style meat grinders that
attach to a bench top and the chunks go into a hopper at one end and
are auger fed to a perforated plate and cutter at the other?

They were in all domestic kitchens around here 50 years ago, but I
haven't seen one in kitchenware shops for a long time now.
These days people seem perfectly happy to buy their beef pre-ground
from the butcher or, more likely, the supermarket. There are three
common grades of it he very bloody fatty, damn fatty, and fatty.

>I keep a full compliment of soup staples, from all kinds of dried beans to
>every shape of small pasta imaginable.


Cheers, Phred.

--
LID

In article >,
(PENMART01) wrote:
[...]
>I don't own a slow cooker... I'm sure they're fine... but they don't work for
>me. I'm a taster and adder... I don't mind fussing with my cooking, actually
>for me unless I fuss with a pot continously all day it ain't really cooking. I
>don't look for short cuts, in fact I tend to find ways that make the cooking
>experience last longer. I made meat loaf for dinner tonight... took about six
>hours... first I grind the meat...

Interesting. Do you use one of those old style meat grinders that
attach to a bench top and the chunks go into a hopper at one end and
are auger fed to a perforated plate and cutter at the other?

They were in all domestic kitchens around here 50 years ago, but I
haven't seen one in kitchenware shops for a long time now.
These days people seem perfectly happy to buy their beef pre-ground
from the butcher or, more likely, the supermarket. There are three
common grades of it he very bloody fatty, damn fatty, and fatty.

>I keep a full compliment of soup staples, from all kinds of dried beans to
>every shape of small pasta imaginable.


Cheers, Phred.

--
LID