Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Now I am an individual that can eat chili and jalapeno peppers for breakfast, but. After reviewing the contents above, I could not bring my self to trying them. Just lost all desires to eat Chorizos. I had purchased them in Texas on a trip and did not read the contents until I arrived home with thoughts of having them with eggs for breakfast. In the trash they went. -- BILL P. Just Dog & ME
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Now I am an individual that can eat chili and jalapeno peppers for breakfast, but. After reviewing the contents above, I could not bring my self to trying them. Just lost all desires to eat Chorizos. I had purchased them in Texas on a trip and did not read the contents until I arrived home with thoughts of having them with eggs for breakfast. In the trash they went. -- BILL P. Just Dog & ME
Yes, reading the package is definitely not a good idea at breakfast. There are three types of Chorizo I have found, one is a dry spicy pork sausage, one is loaded with a nice, bright orange grease that works amazingly well as a clothing dye and one of them is a vegetarian offering. Living in Texas and having eaten all sorts of Mexican food for all of my life I can honestly say I have tried them all (as well as other assorted animal particle based stuff like Tamales. I have yet to be talked into eating Menudo but I was coaxed into trying to eat a Chicharron taco once but I couldn't do it. It was kind of like trying to eat a big piece of pork fat with a little strip of football attached to it and it tasted just like you would imagine) The vegetarian Chorizo is very good! If you want some of it, these guys make it: http://www.mrnatural-austin.com/ and I called them up and asked if they ship to other places and they said yes.
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Now I am an individual that can eat chili and jalapeno peppers for breakfast, but. After reviewing the contents above, I could not bring my self to trying them. Just lost all desires to eat Chorizos. I had purchased them in Texas on a trip and did not read the contents until I arrived home with thoughts of having them with eggs for breakfast. In the trash they went. -- BILL P. Just Dog & ME
Yes, reading the package is definitely not a good idea at breakfast. There are three types of Chorizo I have found, one is a dry spicy pork sausage, one is loaded with a nice, bright orange grease that works amazingly well as a clothing dye and one of them is a vegetarian offering. Living in Texas and having eaten all sorts of Mexican food for all of my life I can honestly say I have tried them all (as well as other assorted animal particle based stuff like Tamales. I have yet to be talked into eating Menudo but I was coaxed into trying to eat a Chicharron taco once but I couldn't do it. It was kind of like trying to eat a big piece of pork fat with a little strip of football attached to it and it tasted just like you would imagine) The vegetarian Chorizo is very good! If you want some of it, these guys make it: http://www.mrnatural-austin.com/ and I called them up and asked if they ship to other places and they said yes.
- A -
Thanks for the lead. You mentioned Tamales, I'm not going to read their contents, I brought three dozen back also. I'll eat them first then read the ingredients label. ;-)
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Not all chorizo is gonna have that lot in it! At least the stuff we get over here ourselves is more or less just pork meat (quite large pieces some of it), connective tissue and fat with paprika and a little garlic, and fermented/aged for the sourness. Bloody great stuff and we love it!
"Shaun aRe" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Not all chorizo is gonna have that lot in it! At least the stuff we get over here ourselves is more or less just pork meat (quite large pieces some of it), connective tissue and fat with paprika and a little garlic, and fermented/aged for the sourness. Bloody great stuff and we love it!
Shaun aRe
This seems a good opportunity to ask a sausage question. In Louisiana they eat a type of sausage called beaudin? or something like that. We have it in our Tx. stores too. What is it and how do you cook it and what does it taste like?
"Shaun aRe" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Not all chorizo is gonna have that lot in it! At least the stuff we get over here ourselves is more or less just pork meat (quite large pieces some of it), connective tissue and fat with paprika and a little garlic, and fermented/aged for the sourness. Bloody great stuff and we love it!
Shaun aRe
This seems a good opportunity to ask a sausage question. In Louisiana they eat a type of sausage called beaudin? or something like that. We have it in our Tx. stores too. What is it and how do you cook it and what does it taste like?
Boudin. It's a spicy pork and rice sausage. I love it. It should be already cooked; just simmer it in a small bit of water until heated through. The boudin I get up here, the casings sometimes split. Not suitable for grilling.
This seems a good opportunity to ask a sausage question. In Louisiana they eat a type of sausage called beaudin? or something like that. We have it in our Tx. stores too. What is it and how do you cook it and what does it taste like?
You're asking about boudin - a cajun sausage made with pork, rice, spices, etc. A friend from Louisiana introduced me to boudin and it was love at first taste :-). You should be able to find info & recipes online, though maybe we have someone with greater experience who can give you more info.
I was in NOLA this summer and had hoped to bring back a cooler of goodies, including some boudin and andouille, but wasn't able to work it out. If we have any cajuns on the list, I'd love to know of a good place to pick some up the next time I'm in the area.
"William Boyd" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Appetite Turner
Chorizo
Ingredients: Pork Salivary Glands, Lymph Nodes and Fat. Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice), Salt, Paprika, Sugar and Sodium Nitrate.
Not all chorizo is gonna have that lot in it! At least the stuff we get over here ourselves is more or less just pork meat (quite large pieces some of it), connective tissue and fat with paprika and a little garlic, and fermented/aged for the sourness. Bloody great stuff and we love it!
Shaun aRe
You are talking about Spanish chorizo. The product described by the OP is Mexican American chorizo; entirely different. Not to mention it sounds like the cheaper sort anyway. Never ever read the ingredients on any sort of supermarket meat product like that.
