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Types of chorizo

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Post by conbtrarian on Fri Apr 26, 2013 10:21 am

Thanks for the tip regarding Spanish chorizo at Walmart.

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Post by ComputerGuy on Fri Apr 26, 2013 11:13 am

Pedro wrote:right on! especially the dry which is very similar to hungarian that i used to have brought down from my fave smoke house in edmonton. no need now,as wally world right here carries 2 brands from spain. one drier than the other. no need to go to costco either. once in a while soriana will have one as well.
In the deli section where the ladies work? How would I recognize the brands... they say "from Spain" perhaps?
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Post by conbtrarian on Fri Apr 26, 2013 11:26 am

The key word to look for on the packaging is Espana with a squiggly line over the "n," transforming it into the Spanish letter pronounced "enyeh." As in: Es-pan-yah.

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Post by ComputerGuy on Fri Apr 26, 2013 11:38 am

I dig the enyay; just never noticed the brands. I've seen "tipo do espana", but if mftd in Mexico, I've skipped those, because I didn't want Spanish style.
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Post by Pedro on Fri Apr 26, 2013 11:45 am

it's above the johnsonville and like a proper smoked sausage link, it is folded and has the string and metal clip on each end. i really like the dry just fer snacking at lunch. chomp chomp.
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Post by conbtrarian on Fri Apr 26, 2013 11:53 am

My wife says she has seen the dry sliced chorizo at Walmart in the deli section, alongside the sliced salami, etc.. But says, like most items, it is more expensive at Walmart than at Costco.

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Post by Pedro on Fri Apr 26, 2013 12:20 pm

conbtrarian wrote:My wife says she has seen the dry sliced chorizo at Walmart in the deli section, alongside the sliced salami, etc.. But says, like most items, it is more expensive at Walmart than at Costco.
the ones i speak of are whole and to the right of the bakery. the sliced stough is to the left of the bakery. it is 5 minutes from my house which is about 2 drops of gasoline and no hassle. therefore less expensive.
my wife goes to costco about every 2-3 months with a friend and that's whole day affair.
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Post by hound dog on Fri Apr 26, 2013 1:25 pm

Actually,Mexican chorizo is always dreadful. The only good chorizo sausage is dry cured similar to great French saucison and comes from Spain. Types of chorizo sausage vary in Spain from region to region but there is no decent chorizo made in Mexico. The only way to enjoy Spanish chorizo is on a baguette with a glass of red wine. Mexican chorizo is for rednecks from the frozen tundra who were raised on Poutine like that used furniture polisher who is scared to drive to Guadalajara or even to Ixtlahuacan. The reason that that Beezer gets 500 miles to the gallon is it that has not been driven within two blocks of the Blue Fortress in five years except the time Peter drove it to Ajijic to try to sell me a five year subscription to LOOK Magazize because nobody in Chapala could afford even six months.
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Post by conbtrarian on Fri Apr 26, 2013 3:55 pm

Chorizo comes in two forms, uncooked and cured. The Spanish use uncooked chorizo in rice dishes, since the uncooked chorizo renders its fat into the rice. Cured chorizo, the other kind, is used for bocadillos or tapas.

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Post by Pedro on Fri Apr 26, 2013 4:09 pm

conbtrarian wrote:Chorizo comes in two forms, uncooked and cured. The Spanish use uncooked chorizo in rice dishes, since the uncooked chorizo renders its fat into the rice. Cured chorizo, the other kind, is used for bocadillos or tapas.
and i just chomp on it like i did with hungarian dry. ferget bubba,he knows diddly about sausage other than what he googles. i mean, the guy thinks that an oxxo hot dog is haute cusine-SNORK!
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Post by conbtrarian on Fri Apr 26, 2013 4:11 pm

Who is "bubba?"

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Post by Pedro on Fri Apr 26, 2013 4:21 pm

hound dog=bubba
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Post by conbtrarian on Fri Apr 26, 2013 4:22 pm

Thanks. Bizarre.

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Post by hound dog on Fri Apr 26, 2013 6:42 pm

Discussing good Spanish Chorizo vs. the Mexican alternative is like discussing fine wines from France with Carlo Rossi Jug Wines. Bringing Pedro into the mix is akin to throwing a turd into a punchbowl.
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Post by Pedro on Fri Apr 26, 2013 6:57 pm

hound dog wrote:Discussing good Spanish Chorizo vs. the Mexican alternative is like discussing fine wines from France with Carlo Rossi Jug Wines. Bringing Pedro into the mix is akin to throwing a turd into a punchbowl.
nobody was discussing that until you with your lack of knowledge came along,
but since you mention wines from france,is it such swill that you use it in punch. since you mention this carlo rossi,i assume you partake of it . how else does one compare? give me a fine german white any time over yer francaise rot gut. i suspect you secretly swill wine from a box when ya eat one of yer crappy hot dogs.
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