SC - Re: paella

[Vincent Cuenca]

Just thought I'd mention, there's quite a difference
between Spanish chorizo and Mexican chorizo -- or at least
the stuff they import from Mexico to sell in WA.  I bought
some of the latter to make hornazo and discovered that it
disintegrates when cooked, giving you a pan full of very
greasy stuff with the approximate texture of fast-food taco
meat.  Very hard to slice.  I had to go back to
substituting salami, which has the virtue of being cheap,
easy, and not too hard to find.  

Hornazo, by the way, is a sort of empanada or bread
turnover, filled with hard-boiled eggs, pork, and the
aforementioned sausage.  I have no idea if it is period,
but I believe the holiday for which it is traditional fare
is.  

Dana/Ximena

- --- Stefan li Rous <stefan at texas.net> wrote:
...
> Chorizo sausage? They are spicier than most sausages, but
> I wouldn't call
> them spicy myself. Although there are other hot sausages
> made here, some
> with jalapenos in them. I've got about four different
> brands of chorizo
> in the freezer right now that I will be packing tomorrow
> and taking to
> share 
> with the SPCA group at Pennsic.
...


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