Chorizos (was Re: SC - Sausages from the Danish cookbook)

[Stefan li Rous]

Adamantius commented:
> In general, though, chorizo seem to quite regionally variant, both in
> style and in quality. In general the Mexican chorizo I've seen have been
> pretty awful, usually either packed in rendered lard (which I bet would
> be terrific for frying potatoes!) or even canned like a sort of spicy
> dog food, while Spanish and South American ones, particularly Argentine,
> are quite firm and of excellent quality. Of course my experience is with
> imported articles or locally made products theoretically adhering to
> style, so it might be hard to tell.

My experiences here in central Texas would tend to support your statement
about Mexican chorizo. Most of the chorizo that I've bought has tended to
be loaded with fat and can be quite greasy when cooked. Of course there
are usually half-a-dozen to a dozen different chorizo brands to choose
from in my grocery and I haven't tried them all.

One of the regional dishes here is migas. Eggs scrambled with chunks
of cooked chorizo, tortilla pieces or tortilla chips, onions and peppers.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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