Appetite Turner

Chorizo

Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
Salt, Paprika, Sugar and Sodium Nitrate.

Now I am an individual that can eat chili and jalapeno peppers for
breakfast, but. After reviewing the contents above, I could not
bring my self to trying them. Just lost all desires to eat Chorizos.
I had purchased them in Texas on a trip and did not read the
contents until I arrived home with thoughts of having them with eggs
for breakfast. In the trash they went.
--
BILL P.
Just Dog
&
ME

"William Boyd" > wrote in message
...
> Appetite Turner
>
> Chorizo
>
> Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
> Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
> Salt, Paprika, Sugar and Sodium Nitrate.
>
> Now I am an individual that can eat chili and jalapeno peppers for
> breakfast, but. After reviewing the contents above, I could not bring my
> self to trying them. Just lost all desires to eat Chorizos.
> I had purchased them in Texas on a trip and did not read the contents
> until I arrived home with thoughts of having them with eggs for breakfast.
> In the trash they went.
> --
> BILL P.
> Just Dog
> &
> ME
>
Yes, reading the package is definitely not a good idea at breakfast. There
are three types of Chorizo I have found, one is a dry spicy pork sausage,
one is loaded with a nice, bright orange grease that works amazingly well as
a clothing dye and one of them is a vegetarian offering. Living in Texas and
having eaten all sorts of Mexican food for all of my life I can honestly say
I have tried them all (as well as other assorted animal particle based stuff
like Tamales. I have yet to be talked into eating Menudo but I was coaxed
into trying to eat a Chicharron taco once but I couldn't do it. It was kind
of like trying to eat a big piece of pork fat with a little strip of
football attached to it and it tasted just like you would imagine) The
vegetarian Chorizo is very good! If you want some of it, these guys make it:
http://www.mrnatural-austin.com/ and I called them up and asked if they ship
to other places and they said yes.

- A -

Alan S wrote:

> "William Boyd" > wrote in message
> ...
>
>>Appetite Turner
>>
>>Chorizo
>>
>>Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
>>Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
>>Salt, Paprika, Sugar and Sodium Nitrate.
>>
>>Now I am an individual that can eat chili and jalapeno peppers for
>>breakfast, but. After reviewing the contents above, I could not bring my
>>self to trying them. Just lost all desires to eat Chorizos.
>>I had purchased them in Texas on a trip and did not read the contents
>>until I arrived home with thoughts of having them with eggs for breakfast.
>>In the trash they went.
>>--
>>BILL P.
>>Just Dog
>> &
>> ME
>>
>
> Yes, reading the package is definitely not a good idea at breakfast. There
> are three types of Chorizo I have found, one is a dry spicy pork sausage,
> one is loaded with a nice, bright orange grease that works amazingly well as
> a clothing dye and one of them is a vegetarian offering. Living in Texas and
> having eaten all sorts of Mexican food for all of my life I can honestly say
> I have tried them all (as well as other assorted animal particle based stuff
> like Tamales. I have yet to be talked into eating Menudo but I was coaxed
> into trying to eat a Chicharron taco once but I couldn't do it. It was kind
> of like trying to eat a big piece of pork fat with a little strip of
> football attached to it and it tasted just like you would imagine) The
> vegetarian Chorizo is very good! If you want some of it, these guys make it:
> http://www.mrnatural-austin.com/ and I called them up and asked if they ship
> to other places and they said yes.
>
> - A -
>
>
Thanks for the lead. You mentioned Tamales, I'm not going to read
their contents, I brought three dozen back also. I'll eat them first
then read the ingredients label. ;-)

--
BILL P.
Just Dog
&
ME

"William Boyd" > wrote in message
...
> Appetite Turner
>
> Chorizo
>
> Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
> Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
> Salt, Paprika, Sugar and Sodium Nitrate.

Not all chorizo is gonna have that lot in it! At least the stuff we get over
here ourselves is more or less just pork meat (quite large pieces some of
it), connective tissue and fat with paprika and a little garlic, and
fermented/aged for the sourness. Bloody great stuff and we love it!





Shaun aRe

"Shaun aRe" > wrote in message
eenews.net...
>
> "William Boyd" > wrote in message
> ...
>> Appetite Turner
>>
>> Chorizo
>>
>> Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
>> Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
>> Salt, Paprika, Sugar and Sodium Nitrate.
>
> Not all chorizo is gonna have that lot in it! At least the stuff we get
> over
> here ourselves is more or less just pork meat (quite large pieces some of
> it), connective tissue and fat with paprika and a little garlic, and
> fermented/aged for the sourness. Bloody great stuff and we love it!
>
>
>
>
>
> Shaun aRe
>
>



This seems a good opportunity to ask a sausage question. In Louisiana they
eat a type of sausage called beaudin? or something like that. We have it in
our Tx. stores too. What is it and how do you cook it and what does it
taste like?

Phyllis Stone wrote:
> "Shaun aRe" > wrote in message
> eenews.net...
>>
>> "William Boyd" > wrote in message
>> ...
>>> Appetite Turner
>>>
>>> Chorizo
>>>
>>> Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
>>> Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
>>> Salt, Paprika, Sugar and Sodium Nitrate.
>>
>> Not all chorizo is gonna have that lot in it! At least the stuff we
>> get over
>> here ourselves is more or less just pork meat (quite large pieces
>> some of it), connective tissue and fat with paprika and a little
>> garlic, and fermented/aged for the sourness. Bloody great stuff and
>> we love it!
>>
>>
>>
>>
>>
>> Shaun aRe
>>
>>
>
>
>
> This seems a good opportunity to ask a sausage question. In Louisiana
> they eat a type of sausage called beaudin? or something like that. We
> have it in our Tx. stores too. What is it and how do you cook it and
> what does it taste like?

Boudin. It's a spicy pork and rice sausage. I love it. It should be
already cooked; just simmer it in a small bit of water until heated through.
The boudin I get up here, the casings sometimes split. Not suitable for
grilling.

Jill

Phyllis Stone wrote:

> This seems a good opportunity to ask a sausage question. In Louisiana they
> eat a type of sausage called beaudin? or something like that. We have it in
> our Tx. stores too. What is it and how do you cook it and what does it
> taste like?
>

You're asking about boudin - a cajun sausage made with pork, rice,
spices, etc. A friend from Louisiana introduced me to boudin and it was
love at first taste :-). You should be able to find info & recipes
online, though maybe we have someone with greater experience who can
give you more info.

I was in NOLA this summer and had hoped to bring back a cooler of
goodies, including some boudin and andouille, but wasn't able to work it
out. If we have any cajuns on the list, I'd love to know of a good place
to pick some up the next time I'm in the area.

sue

Shaun aRe wrote:
>
> "William Boyd" > wrote in message
> ...
> > Appetite Turner
> >
> > Chorizo
> >
> > Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
> > Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
> > Salt, Paprika, Sugar and Sodium Nitrate.
>
> Not all chorizo is gonna have that lot in it! At least the stuff we get over
> here ourselves is more or less just pork meat (quite large pieces some of
> it), connective tissue and fat with paprika and a little garlic, and
> fermented/aged for the sourness. Bloody great stuff and we love it!
>
> Shaun aRe

You are talking about Spanish chorizo. The product described by the OP
is Mexican American chorizo; entirely different.
Not to mention it sounds like the cheaper sort anyway. Never ever read
the ingredients on any sort of supermarket meat product like that.

"Arri London" > wrote in message
...
>
>
> Shaun aRe wrote:
> >
> > "William Boyd" > wrote in message
> > ...
> > > Appetite Turner
> > >
> > > Chorizo
> > >
> > > Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
> > > Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
> > > Salt, Paprika, Sugar and Sodium Nitrate.
> >
> > Not all chorizo is gonna have that lot in it! At least the stuff we get
over
> > here ourselves is more or less just pork meat (quite large pieces some
of
> > it), connective tissue and fat with paprika and a little garlic, and
> > fermented/aged for the sourness. Bloody great stuff and we love it!
> >
> > Shaun aRe
>
> You are talking about Spanish chorizo.

Yes.

> The product described by the OP
> is Mexican American chorizo;

Then even the name is an abomination!!!

> entirely different.

It would appear entirely crap too, heheh...

> Not to mention it sounds like the cheaper sort anyway. Never ever read
> the ingredients on any sort of supermarket meat product like that.

I always read ingredients. Can't help it!

Cheers ',;~}~

Shaun aRe