Thread: Chorizo Chicken

On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:

>
> Last night it was Chorizo Chicken for dinner.

Again, that looks really, really good. You have given me ideas.. I
have some chorizo here, from the Spanish Table, which I should use at
some point..

Lovely pictures.

You sure you don't want to come out here to cook for me?

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

On Fri, 11 Sep 2009 20:21:42 -0600, Christine Dabney
<[email protected]> wrote:

>On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
>
>>
>> Last night it was Chorizo Chicken for dinner.
>
>Again, that looks really, really good. You have given me ideas.. I
>have some chorizo here, from the Spanish Table, which I should use at
>some point..
>
>Lovely pictures.
>
>You sure you don't want to come out here to cook for me?
>
>Christine

If only I could. :-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:

>Last night it was Chorizo Chicken for dinner.

I like it! Where did you get the idea?

--
I love cooking with wine.
Sometimes I even put it in the food.

As a somewhat related aside, here's a quick story about the most impressive
way I've ever seen to dice an onion... while ordering a chorizo egg dish in
Mexico.


A few years back my Dad was living on the Baja Peninsula in Ensenada and I
was down there visiting him. On a Saturday morning we decided to take a
drive down the coast and we stopped at a place for breakfast where we saw a
bunch of fellows cleaning frash crab on the side of the road.

We sat at an outdoor lunch counter and a young guy appeared and asked us
what we wanted. I made the silly mistake of asking for a menu. He gave me an
incredulous look and said they don't have a menu, then smiled and and asked,
"What do you want to eat?"

I was dort of stunned and my mind was drawing a blank and the only thing I
could think to ask for was a spicy egg dish with sausage. He nodded and went
into the back and an unbelieveably old lady appeared who clearly was the one
to do the cooking. From the way they talked, she could've only been the
ancient matriarch of the family. (I mean, she was really, really old...)

As you might imagine, the breakfast was awesome, but the thing that still
amazes me to this day was how she diced the onion. We all know the standard
method of cutting it pole to pole and then slicing off the end oppostite the
root, peeling it and then making vertical and horizontal cuts and then doing
the dice.

The way this old lady did it was she produced a whole onion and an
monsterous cleaver and held the whole damn onion in her left hand (pole axis
vertical) and started whacking it with her cleaver while rotating it with
her fingers around its pole axis. She was actually chopping the cleaver
directly at her left hand and fingers while rotating the onion at lightning
speed.

What an impressive performance. She was faster than any disco teppanyaki
"chef" that I've seen and her speed, while blinding, was completely
effortless. It took her probably twelve seconds to dice an entire onion and
you could tell that she'd been doing it every day for the past 60 years and
likely learned her skill from her mother or grandmother when she was just a
baby.

I've had some great food in my time and have seen many impressive things in
the kitchen, but to this day nothing has impressed me more than how that
ancient Mexican grandmother diced that onion. I've thought about trying it
from time to time, but always go back to the way they teach you in the
"civilized" world.

Perhaps one day I'll make a breakfast that good...

Hasta,
Curt Nelson

On Sat, 12 Sep 2009 00:12:01 -0700, sf <[email protected]> wrote:

>On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
>
>>Last night it was Chorizo Chicken for dinner.
>
>I like it! Where did you get the idea?

I learned it from a freind I had in AZ. and tweaked it a little.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

On Sat, 12 Sep 2009 02:04:31 -0700, "Curt Nelson"
<[email protected]> wrote:

>As a somewhat related aside, here's a quick story about the most impressive
>way I've ever seen to dice an onion... while ordering a chorizo egg dish in
>Mexico.

snippady doo dah

>As you might imagine, the breakfast was awesome, but the thing that still
>amazes me to this day was how she diced the onion. We all know the standard
>method of cutting it pole to pole and then slicing off the end oppostite the
>root, peeling it and then making vertical and horizontal cuts and then doing
>the dice.
>
>The way this old lady did it was she produced a whole onion and an
>monsterous cleaver and held the whole damn onion in her left hand (pole axis
>vertical) and started whacking it with her cleaver while rotating it with
>her fingers around its pole axis. She was actually chopping the cleaver
>directly at her left hand and fingers while rotating the onion at lightning
>speed.

snippady ayyyy
>
That's exactly how a co-worker of mine chops her onions, works a
treat. By the way, she lives in Mexico.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

Curt Nelson wrote:
> As a somewhat related aside, here's a quick story about the most impressive
> way I've ever seen to dice an onion...


>
> Perhaps one day I'll make a breakfast that good...
>
> Hasta,
> Curt Nelson
>
>



Or cut your fingers off trying.

Buena suerte!

gloria p

On Sep 11, 7:04*pm, koko <k...@letscook.com> wrote:
> *Last night it was Chorizo Chicken for dinner.

Man.....that sounds and looks really good!!

On Sat, 12 Sep 2009 07:32:16 -0700, koko <[email protected]> wrote:

>On Sat, 12 Sep 2009 00:12:01 -0700, sf <[email protected]> wrote:
>
>>On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
>>
>>>Last night it was Chorizo Chicken for dinner.
>>
>>I like it! Where did you get the idea?
>
>I learned it from a freind I had in AZ. and tweaked it a little.
>

Well, I plan to copy you!

I think I'll use Mexican style chorizo (preferably home made), because
I finally tracked down that spanish style chorizo and tried it, but
didn't like it as much as I like mexican style.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
wrote:

>Or cut your fingers off trying.
>
>Buena suerte!
>
>gloria p

I wasn't thinking about fingers, I was thinking a huge slice in the
palm.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
> wrote:
>
>>Or cut your fingers off trying.
>>
>>Buena suerte!
>>
>>gloria p
>
> I wasn't thinking about fingers, I was thinking a huge slice in the
> palm.
>
>
Either way would be unpleasant. This is one of those "do not try this at
home" things

Jill

jmcquown wrote:
> "sf" <[email protected]> wrote in message
> news:[email protected]..
>> On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
>> wrote:
>>
>>> Or cut your fingers off trying.
>>>
>>> Buena suerte!
>>>
>>> gloria p
>>
>> I wasn't thinking about fingers, I was thinking a huge slice in the
>> palm.
>>
>>
> Either way would be unpleasant. This is one of those "do not try this
> at home" things
>
> Jill
With a suitable board subbed for your palm the 8 cut to the end method
works very well and is ferpectly safe

On Sun, 13 Sep 2009 09:28:49 +1000, atec 7 7 <"atec 77"@hotmail.com>
wrote:

>jmcquown wrote:
>> "sf" <[email protected]> wrote in message
>> news:[email protected]..
>>> On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
>>> wrote:
>>>
>>>> Or cut your fingers off trying.
>>>>
>>>> Buena suerte!
>>>>
>>>> gloria p
>>>
>>> I wasn't thinking about fingers, I was thinking a huge slice in the
>>> palm.
>>>
>>>
>> Either way would be unpleasant. This is one of those "do not try this
>> at home" things
>>
>> Jill
>With a suitable board subbed for your palm the 8 cut to the end method
>works very well and is ferpectly safe

that's a big difference though!

--
I love cooking with wine.
Sometimes I even put it in the food.