[ARCHIVED THREAD] - Chorizo ingredients (Page 1 of 2)
Posted: 5/1/2006 6:59:41 PM EDT
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had to make a run for milk at the store. I stopped by the deli section and saw a 'tube' of chorizo. I looked at the ingredients. salivary glands and lymph nodes. thats disgusting! Yuck! How can anyone eat salivary glands and lymph nodes? I guess if you spice something up enough it tastes good? 
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OMFG, your kidding right? I was eating them quite often... God damn. I honestly thought they were spicy Sausage.  Nathan |
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OH MY GOSH it is sooo good! A nice Egg, Chorizo, potato, and cheese burro for breakfast is so good. |
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It is a regular food item in my fridge and what I put in my tacos when I eat them. Sometimes it is difficult to tell when it is cooked due to the color. Cook it too long and it seems bitter. Another trick is don't put too much in with your eggs. I do half a link per 4 eggs. Cook the chorizo, then pour in the beaten eggs. Place in tortilla with Valentina or basic chile and you have one fine breakfast taco. |
Menudo is the shit, I ry to eat it at least once a month. It goes gone down easier if you think of it as "tripe" and not pig stomack. |
ummm im basque and we make our own chorizos and we dont put any of that shit you listed in there. cook it like any other sausage or eat it like a hotdog. when done right there are out of this world  ...... shit i forgot to ask arnt sweet breads from the lyphnoids? there soooo good if you saute them.
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sweet breads is brain tissue |
Same way people eat gafiltafish, or herring slaked with lime, I reckon. |
Hey!!! You forgot to mention the cheeks!!!!  Chorizo Definition: A spicy pork sausage seasoned with paprika. The spanish version uses a smoke pork and the Mexican version uses fresh pork. This sausage often comes in large links which you can break apart or leave solid to cook. Chorizo often contains parts of the animals head such as cheeks, salivary glands or lymph nodes. Pronunciation: chore-EET-zoh mexicanfood.about.com/od/mexicanfoodglossary/g/Chorizo.htm |
And you haven't learned NOT to read sausage ingredients yet? at your age? BTW choriza isn't on my most wanted list, but I do like a good menudo. But pozole is the best. |
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Try this link to real chorizo stats. Mexican links just don't cut it. real chorizo facts |
+1 Mexican chorizo sucks ass compared to the stuff I had in the Basque country. It's more of a hard sausage with a smoky/spicy flavor and made with a better cut of meat. |
What the fuck do you think sausage is made of? It's still delicious. |
But ya gotta wonder about Lutefisk. Was some Norwegian doing the laundry and thought, "Hey, this stuff gets my clothes clean, I wonder what it tastes like with fish?" |
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Stop being a wussy and eat it. Jeeezz...next thing you're going to be trying to figure out what they put in Circle K hotdogs. Which are best covered in the melted fake cheese, jalapenos with a jumbo Dr. Pepper and some chips. Now that's a breakfast fit for a king. |
I have some good Spanish chorizo in my fridge right now. I put it in Chili, on pizza...I love that stuff. Haven't thought of eggs, but I'll do that soon. I detest people dog on a food who haven't even eaten it. |
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Yeah, um it's not so much the lymph nodes and salivary glands, but most Chorizo can't be gotten through without pulling a bunch of marble like, inedible hunks of something out of your mouth. My ONLY concession to California tree hugging, heath nut living is a product called Soyrizo. All the flavor of Chorizo but made with Tofu. It is virtually indestinguishable in flavor and the texture is perfect without having to masticate through a pile of inedible grit. No fat or cholesterol either. It's one of the few foods that I recommend without reserve. |
The Spanish Chorizo tends to be a VERY different animal than the Mexican style. The Spanish stuff is much more like a traditional sausage link and has a different flavor. I like it a lot but it is hard to find around my part of CA for some reason. |
where in cali are you??? anywhere close to the LA area? Theres a good spanish importer by the harbor. |
Don't know if you have a Whole Foods out there, but they usually carry it. ...otherwise it's a good excuse to take a trip to Spain. |
WTF? Why would you even care? I mean, its not like they make Kosher chorizo. The reason the Mexican cusine is centered on the cheapest cuts of meat is due to the racist nature of the culture. The richest were the only ones who could buy the choice cuts of meat and the pesants had to do with the crap. This is why tamales are traditionallly made with boiled hogs head. And fajitas are made from skirt steak (oddly enough, that too is traif). Yes, there are a few Jewish Mexicans who escaped Spain before the Spanish Inquisition. But for the most part, your average Mexican will eat anything. Iguanas? Yes. Road Runners? Yes. Snakes? You bet. |
Come on bro, gots to have chorizo if breakfeast buritos are on the menu. When I was in New Mexico a while back, we had a fixed menu for about 5 months. For breakfeast you had a choice of eggs, or chorizo and eggs, every morning. I was a little surprised the first time I had it. I had heard it was sausage and of course I was thinking of American style sausage. Surprised to say the least after the first bite. However, it made it's way into my daily breakfeast routine while I was there. |
I certainly won't make that mistake again!  I didn't realize the huge difference between Mexican and Spanish chorizo. I think I've had the mexican variety. A mexican place near me serves ground-up chorizo tacos, and they were a little--well--substandard. It's a cheap place, so I figured it was just cheaper quality. I can't speak to the ingredients, but maybe I should go back with CSI and do some kind of autopsy/chemical analysis on my taco to make sure. 
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