[Sca-cooks] blackpudding

[Lawrence Bayne]

--- "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 
>  You could  
> probably locate morcilla fairly easily in some of
> the same places you  
> find chorizo.

Finding good chorizo is as easy as pulling hen's
teeth> Even in downtown Caid, you mostly find the
tasteless, extra greasy, stuff sold in a tube. IF you
can find a REAL meat counter run by a Hispanic
butcher, your chances are greatly increased. I still
miss the country style chorizo made in a little store
between Ventura and Oxnard (mundanely). The butcher
ground and mixed his own and would only make a 5
gallon bucket full each day. After aging for 10 days
he would sell that same bucket and no more. Every
morning he would place the new bucket in the back of
his walk-in frig and bring the 10 day old stuff out
and sell it to the little,grey-haired, ladies waiting
in line.
GREAT STUFF!!!

YIS
Lothar

"Mother is the word for God in the eyes of
children everywhere..."
        - Eric Draven, as played by Brendan Lee
                 in the movie "The Crow"

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