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Author Topic: Found some Chrizo in the freezer. What do I make with it? [Locked]
Sith_Mauler  4 stars
Posts: 1,851
Registered: 2002-12-21 13:40:03
I loved the little uncooked mini chrizos you could get served in Spain with Tapas.

They would bring out a little bowl and pour grain alcohol in and you would cook your sausages over it.

 

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Terminius_Est  3 stars
Title: Moon River
Posts: 894
Registered: 2002-2-27 06:08:05
Sith_Mauler posted:

I loved the little uncooked mini chrizos you could get served in Spain with Tapas.

They would bring out a little bowl and pour grain alcohol in and you would cook your sausages over it.


Spanish chorizo is not at all like Mexican chorizo. Mexican has a lot more fat and is softer, it breaks apart like hamburger when you cook it.

Spanish is a hard sausage, it's been hung up and cured for a while, it will not fall apart when you cook it. They also are made with different seasonings.

 

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Sith_Mauler  4 stars
Posts: 1,851
Registered: 2002-12-21 13:40:03
Terminius_Est posted:

Sith_Mauler posted:

I loved the little uncooked mini chrizos you could get served in Spain with Tapas.

They would bring out a little bowl and pour grain alcohol in and you would cook your sausages over it.


Spanish chorizo is not at all like Mexican chorizo. Mexican has a lot more fat and is softer, it breaks apart like hamburger when you cook it.

Spanish is a hard sausage, it's been hung up and cured for a while, it will not fall apart when you cook it. They also are made with different seasonings.



didnt know that.

the more you learn.

 

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Itab  4 stars
Title: I
Posts: 1,020
Registered: 2006-2-20 07:38:15
AkagiyamaMissile posted:

Wine and Salad tossers know what's going on!!!





And lokkie

 

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Lynea  4 stars
Title: Dances with Trolls
Posts: 1,320
Registered: 2001-7-26 13:09:39
-Foxy- posted:

chorizo and eggs is awesome. add some fried potatos, cheese, corn tortillas...


That is exactly what I'd do with it. Damn, now I'm hungry.

 

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Rhodoman  4 stars
Posts: 1,397
Registered: 2001-6-14 21:02:19
Whatever you do, don't look at the ingredient list.

Rho

 

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