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Thread: Chorizo?

  1. #1
    Omelet Guest

    Default Chorizo?

    Since I've gotten into making my own sausage, I'm considering making
    some Chorizo.

    Naturally I'll also google for recipes, but would be interested if
    anyone here has actually made it and has a tried and true recipe.

    TIA!
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  2. #2
    Andy Guest

    Default Re: Chorizo?

    Omelet said...

    > Since I've gotten into making my own sausage, I'm considering making
    > some Chorizo.
    >
    > Naturally I'll also google for recipes, but would be interested if
    > anyone here has actually made it and has a tried and true recipe.
    >
    > TIA!



    Om,

    I know nothing about the stuff.

    In any event, I'd be happy to offer my taste bud services.

    Best,

    Andy
    --
    Eat first, talk later.

  3. #3
    Omelet Guest

    Default Re: Chorizo?

    In article <[email protected]>, Andy <[email protected]> wrote:

    > Omelet said...
    >
    > > Since I've gotten into making my own sausage, I'm considering making
    > > some Chorizo.
    > >
    > > Naturally I'll also google for recipes, but would be interested if
    > > anyone here has actually made it and has a tried and true recipe.
    > >
    > > TIA!

    >
    >
    > Om,
    >
    > I know nothing about the stuff.
    >
    > In any event, I'd be happy to offer my taste bud services.
    >
    > Best,
    >
    > Andy


    <chuckles> I'll bet you would.

    It's traditional around here as a breakfast food mixed with eggs and
    cheese, and served in a hot fresh made flour tortilla.

    Personally, I'll skip the tortilla! At least for awhile yet...
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  4. #4
    Jean B. Guest

    Default Re: Chorizo?

    Omelet wrote:
    > In article <[email protected]>, Andy <[email protected]> wrote:
    >
    >> Omelet said...
    >>
    >>> Since I've gotten into making my own sausage, I'm considering making
    >>> some Chorizo.
    >>>
    >>> Naturally I'll also google for recipes, but would be interested if
    >>> anyone here has actually made it and has a tried and true recipe.
    >>>
    >>> TIA!

    >>
    >> Om,
    >>
    >> I know nothing about the stuff.
    >>
    >> In any event, I'd be happy to offer my taste bud services.
    >>
    >> Best,
    >>
    >> Andy

    >
    > <chuckles> I'll bet you would.
    >
    > It's traditional around here as a breakfast food mixed with eggs and
    > cheese, and served in a hot fresh made flour tortilla.
    >
    > Personally, I'll skip the tortilla! At least for awhile yet...


    Can't you get LC tortillas?

    --
    Jean B.

  5. #5
    Christine Dabney Guest

    Default Re: Chorizo?

    On Sun, 10 May 2009 10:08:46 -0400, "Jean B." <[email protected]> wrote:

    >Omelet wrote:
    >> In article <[email protected]>, Andy <[email protected]> wrote:
    >>
    >>> Omelet said...
    >>>
    >>>> Since I've gotten into making my own sausage, I'm considering making
    >>>> some Chorizo.
    >>>>
    >>>> Naturally I'll also google for recipes, but would be interested if
    >>>> anyone here has actually made it and has a tried and true recipe.


    >> It's traditional around here as a breakfast food mixed with eggs and
    >> cheese, and served in a hot fresh made flour tortilla.
    >>
    >> Personally, I'll skip the tortilla! At least for awhile yet...


    Om,

    Go to the library, and take out Ruhlman's book on Charcuterie. It has
    a good chorizo recipe in there. Plus it is an invaluable book...

    Save up for this book, if you can..it is totally
    worthwhile...especially if you are into making sausages,
    charcuterie...

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Omelet Guest

    Default Re: Chorizo?

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Omelet wrote:
    > > In article <[email protected]>, Andy <[email protected]> wrote:
    > >
    > >> Omelet said...
    > >>
    > >>> Since I've gotten into making my own sausage, I'm considering making
    > >>> some Chorizo.
    > >>>
    > >>> Naturally I'll also google for recipes, but would be interested if
    > >>> anyone here has actually made it and has a tried and true recipe.
    > >>>
    > >>> TIA!
    > >>
    > >> Om,
    > >>
    > >> I know nothing about the stuff.
    > >>
    > >> In any event, I'd be happy to offer my taste bud services.
    > >>
    > >> Best,
    > >>
    > >> Andy

    > >
    > > <chuckles> I'll bet you would.
    > >
    > > It's traditional around here as a breakfast food mixed with eggs and
    > > cheese, and served in a hot fresh made flour tortilla.
    > >
    > > Personally, I'll skip the tortilla! At least for awhile yet...

    >
    > Can't you get LC tortillas?


    Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    in range so have cut calories back to the minimum. I'm eating nothing
    but meat and leafy greens... and sprouts. Maybe occasionally a little
    cheese, tomato (in small quantities) and a few sesame seeds for
    flavoring.

    It's drastic, but it's working.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  7. #7
    Omelet Guest

    Default Re: Chorizo?

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > On Sun, 10 May 2009 10:08:46 -0400, "Jean B." <[email protected]> wrote:
    >
    > >Omelet wrote:
    > >> In article <[email protected]>, Andy <[email protected]> wrote:
    > >>
    > >>> Omelet said...
    > >>>
    > >>>> Since I've gotten into making my own sausage, I'm considering making
    > >>>> some Chorizo.
    > >>>>
    > >>>> Naturally I'll also google for recipes, but would be interested if
    > >>>> anyone here has actually made it and has a tried and true recipe.

    >
    > >> It's traditional around here as a breakfast food mixed with eggs and
    > >> cheese, and served in a hot fresh made flour tortilla.
    > >>
    > >> Personally, I'll skip the tortilla! At least for awhile yet...

    >
    > Om,
    >
    > Go to the library, and take out Ruhlman's book on Charcuterie. It has
    > a good chorizo recipe in there. Plus it is an invaluable book...
    >
    > Save up for this book, if you can..it is totally
    > worthwhile...especially if you are into making sausages,
    > charcuterie...
    >
    > Christine


    Thanks. :-)
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  8. #8
    Jean B. Guest

    Default Re: Chorizo?

    Omelet wrote:
    > In article <[email protected]>,
    > "Jean B." <[email protected]> wrote:
    >
    >> Omelet wrote:
    >>> In article <[email protected]>, Andy <[email protected]> wrote:
    >>>
    >>>> Omelet said...
    >>>>
    >>>>> Since I've gotten into making my own sausage, I'm considering making
    >>>>> some Chorizo.
    >>>>>
    >>>>> Naturally I'll also google for recipes, but would be interested if
    >>>>> anyone here has actually made it and has a tried and true recipe.
    >>>>>
    >>>>> TIA!
    >>>> Om,
    >>>>
    >>>> I know nothing about the stuff.
    >>>>
    >>>> In any event, I'd be happy to offer my taste bud services.
    >>>>
    >>>> Best,
    >>>>
    >>>> Andy
    >>> <chuckles> I'll bet you would.
    >>>
    >>> It's traditional around here as a breakfast food mixed with eggs and
    >>> cheese, and served in a hot fresh made flour tortilla.
    >>>
    >>> Personally, I'll skip the tortilla! At least for awhile yet...

    >> Can't you get LC tortillas?

    >
    > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    > in range so have cut calories back to the minimum. I'm eating nothing
    > but meat and leafy greens... and sprouts. Maybe occasionally a little
    > cheese, tomato (in small quantities) and a few sesame seeds for
    > flavoring.
    >
    > It's drastic, but it's working.


    You are so good!

    --
    Jean B.

  9. #9
    Omelet Guest

    Default Re: Chorizo?

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Omelet wrote:
    > > In article <[email protected]>,
    > > "Jean B." <[email protected]> wrote:
    > >
    > >> Omelet wrote:
    > >>> In article <[email protected]>, Andy <[email protected]> wrote:
    > >>>
    > >>>> Omelet said...
    > >>>>
    > >>>>> Since I've gotten into making my own sausage, I'm considering making
    > >>>>> some Chorizo.
    > >>>>>
    > >>>>> Naturally I'll also google for recipes, but would be interested if
    > >>>>> anyone here has actually made it and has a tried and true recipe.
    > >>>>>
    > >>>>> TIA!
    > >>>> Om,
    > >>>>
    > >>>> I know nothing about the stuff.
    > >>>>
    > >>>> In any event, I'd be happy to offer my taste bud services.
    > >>>>
    > >>>> Best,
    > >>>>
    > >>>> Andy
    > >>> <chuckles> I'll bet you would.
    > >>>
    > >>> It's traditional around here as a breakfast food mixed with eggs and
    > >>> cheese, and served in a hot fresh made flour tortilla.
    > >>>
    > >>> Personally, I'll skip the tortilla! At least for awhile yet...
    > >> Can't you get LC tortillas?

    > >
    > > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    > > in range so have cut calories back to the minimum. I'm eating nothing
    > > but meat and leafy greens... and sprouts. Maybe occasionally a little
    > > cheese, tomato (in small quantities) and a few sesame seeds for
    > > flavoring.
    > >
    > > It's drastic, but it's working.

    >
    > You are so good!


    <laughs> Don't think it's been easy! Pain is a good incentive. <g>
    I'm just regretting it had to come to this point...

    Disk degeneration and a bit of Osteoarthritis is a bitch.

    I'm just glad I'm a creative cook and like such a large range of foods.
    It's funny that I eat a greater variety now than I did when I was eating
    crap.

    I'm a fiercely independent person and the thought of losing that is
    abhorrent to me.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  10. #10
    Mack A. Damia Guest

    Default Re: Chorizo?

    On Sun, 10 May 2009 04:07:25 -0500, Omelet <[email protected]>
    wrote:

    >Since I've gotten into making my own sausage, I'm considering making
    >some Chorizo.
    >
    >Naturally I'll also google for recipes, but would be interested if
    >anyone here has actually made it and has a tried and true recipe.
    >
    >TIA!


    Speaking of not getting out much, I had never heard of chorizo until I
    moved to Mexico. Somebody told me, "it's Mexican sausage!".

    Me went to store and bought sausage - cooked it as I normally would
    cook a sausage - and some eggs - dove right in ........and nearly
    killed myself.

    Duh!
    --
    mad

  11. #11
    Janet Wilder Guest

    Default Re: Chorizo?

    Jean B. wrote:
    > Omelet wrote:
    >> In article <[email protected]>, Andy <[email protected]> wrote:
    >>
    >>> Omelet said...
    >>>
    >>>> Since I've gotten into making my own sausage, I'm considering making
    >>>> some Chorizo.
    >>>>
    >>>> Naturally I'll also google for recipes, but would be interested if
    >>>> anyone here has actually made it and has a tried and true recipe.
    >>>>
    >>>> TIA!
    >>>
    >>> Om,
    >>>
    >>> I know nothing about the stuff.
    >>>
    >>> In any event, I'd be happy to offer my taste bud services.
    >>>
    >>> Best,
    >>>
    >>> Andy

    >>
    >> <chuckles> I'll bet you would.
    >>
    >> It's traditional around here as a breakfast food mixed with eggs and
    >> cheese, and served in a hot fresh made flour tortilla.
    >>
    >> Personally, I'll skip the tortilla! At least for awhile yet...

    >
    > Can't you get LC tortillas?
    >

    Yes.

    There are a few brands available. My preference is for the Mission white
    flour ones. The "fajita-size" is only a net of 5 grams of carbs. They
    are the only tortillas we use.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  12. #12
    Janet Wilder Guest

    Default Re: Chorizo?

    Omelet wrote:
    > Since I've gotten into making my own sausage, I'm considering making
    > some Chorizo.
    >
    > Naturally I'll also google for recipes, but would be interested if
    > anyone here has actually made it and has a tried and true recipe.
    >
    > TIA!


    What kind or chorizo are you making? The Spanish kind is salami-like in
    texture and the Mexican type is much softer and looser. The Spanish kind
    is what goes in paella.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  13. #13
    Janet Wilder Guest

    Default Re: Chorizo?

    Omelet wrote:

    >
    > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    > in range <snip>


    Don't they have pills for that?

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  14. #14
    cybercat Guest

    Default Re: Chorizo?


    "Janet Wilder" <[email protected]> wrote in message
    news:004f7a60$0$14692$[email protected]..
    > Omelet wrote:
    >
    >>
    >> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    >> in range <snip>

    >
    > Don't they have pills for that?
    >

    They do!



  15. #15
    George Shirley Guest

    Default Re: Chorizo?

    Janet Wilder wrote:
    > Omelet wrote:
    >> Since I've gotten into making my own sausage, I'm considering making
    >> some Chorizo.
    >>
    >> Naturally I'll also google for recipes, but would be interested if
    >> anyone here has actually made it and has a tried and true recipe.
    >>
    >> TIA!

    >
    > What kind or chorizo are you making? The Spanish kind is salami-like in
    > texture and the Mexican type is much softer and looser. The Spanish kind
    > is what goes in paella.
    >

    The Portuguese have a similar sausage to the Spanish one, same name
    different spelling. It has been my experience that the Mexican chorizo
    is made with pig parts that most people won't eat, as in salivary
    glands, lungs, etc. An all real meat Mexican chorizo is really good though.

  16. #16
    Omelet Guest

    Default Re: Chorizo?

    In article <[email protected]>,
    Mack A. Damia <[email protected]> wrote:

    > On Sun, 10 May 2009 04:07:25 -0500, Omelet <[email protected]>
    > wrote:
    >
    > >Since I've gotten into making my own sausage, I'm considering making
    > >some Chorizo.
    > >
    > >Naturally I'll also google for recipes, but would be interested if
    > >anyone here has actually made it and has a tried and true recipe.
    > >
    > >TIA!

    >
    > Speaking of not getting out much, I had never heard of chorizo until I
    > moved to Mexico. Somebody told me, "it's Mexican sausage!".
    >
    > Me went to store and bought sausage - cooked it as I normally would
    > cook a sausage - and some eggs - dove right in ........and nearly
    > killed myself.
    >
    > Duh!


    Huh?

    It's just a chili based sausage, but meant to be mixed into recipes and
    not eaten by itself. I've been familiar with chorizo for mucho anjos,
    but we moved here from Kalifornica.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  17. #17
    Omelet Guest

    Default Re: Chorizo?

    In article <004f7a23$0$14692$[email protected]>,
    Janet Wilder <[email protected]> wrote:

    > Omelet wrote:
    > > Since I've gotten into making my own sausage, I'm considering making
    > > some Chorizo.
    > >
    > > Naturally I'll also google for recipes, but would be interested if
    > > anyone here has actually made it and has a tried and true recipe.
    > >
    > > TIA!

    >
    > What kind or chorizo are you making? The Spanish kind is salami-like in
    > texture and the Mexican type is much softer and looser. The Spanish kind
    > is what goes in paella.


    I'm interested in the Mexican kind. I've got a few google recipes
    stored on file now, but still interested in any offerings from here. :-)
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  18. #18
    Omelet Guest

    Default Re: Chorizo?

    In article <004f7a60$0$14692$[email protected]>,
    Janet Wilder <[email protected]> wrote:

    > Omelet wrote:
    >
    > >
    > > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
    > > in range <snip>

    >
    > Don't they have pills for that?


    I'm already taking them. Have been for quite some time (thyroid armour)
    but last time she (My Dr.) tried upping the dosage, it drove my heart
    rate up to 140 bpm. Now I take Beta Blockers. :-(
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  19. #19
    Omelet Guest

    Default Re: Chorizo?

    In article <4YCNl.39861$[email protected]>,
    George Shirley <[email protected]> wrote:

    > Janet Wilder wrote:
    > > Omelet wrote:
    > >> Since I've gotten into making my own sausage, I'm considering making
    > >> some Chorizo.
    > >>
    > >> Naturally I'll also google for recipes, but would be interested if
    > >> anyone here has actually made it and has a tried and true recipe.
    > >>
    > >> TIA!

    > >
    > > What kind or chorizo are you making? The Spanish kind is salami-like in
    > > texture and the Mexican type is much softer and looser. The Spanish kind
    > > is what goes in paella.
    > >

    > The Portuguese have a similar sausage to the Spanish one, same name
    > different spelling. It has been my experience that the Mexican chorizo
    > is made with pig parts that most people won't eat, as in salivary
    > glands, lungs, etc. An all real meat Mexican chorizo is really good though.


    Huh. I may have to try indulging in ground and cooked pig ears. <g>
    I can get them at Fiesta in Austin. ;-D
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  20. #20
    Lin Guest

    Default Re: Chorizo?

    Christine Dabney wrote:

    > Go to the library, and take out Ruhlman's book on Charcuterie. It has
    > a good chorizo recipe in there. Plus it is an invaluable book...
    >
    > Save up for this book, if you can..it is totally
    > worthwhile...especially if you are into making sausages,
    > charcuterie...


    Hi Christine! Good seeing you back -- they must have had you barricaded
    in the NICU unit. ;-)

    As you know, we have Rulman's book but we are going to add Bruce
    Aidells's Complete Sausage Book : Recipes from America's Premium Sausage
    Maker. I love Aidells's chicken sausages and we hope there will be lots
    of those recipes in there. The Aidell's sausages cook up very nicely on
    my new grill, too.

    We've been using the grinder attachment on our KitchenAid, and it's
    adequate. I know Bob has a manual grinder around here somewhere, and my
    wimpy arms could probably use the workout. He also recently purchased
    the LEM sausage stuffer. It will do up to 5 lbs. at a time. There was
    one that did huge amounts -- but I think 5 lbs. at a time will be more
    than enough. Bob was just saying yesterday that we need to pick up
    casings from our butcher. I think now the plan is to wait for Amazon to
    deliver the Aidell's book so we can compare techniques and recipes to
    Ruhlman's book.

    As for the original topic on Chorizo ... I had never had it till I moved
    to California and I wasn't impressed. Everything I have tried has been
    too greasy and some as hard as sticks of pepperoni. Bob loves chorizo.
    Some of those recipes that Om posted looked "fairly" lower in fat than
    what's been served around here. So, after the chicken sausages, we might
    have to give that a try.

    Sausage .... yummmmmy. The lower the fat, the better!

    --Lin

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