New Topic: "Chorizo Corner" by El DuckO

[el Ducko]

Here's what's happening in "Chorizo Corner" these days:

http://www.wedlinydomowe.pl/en/viewtopi ... ht=chorizo includes an introduction to chorizo, and three chapters:
..."Chorizo Corner [ Introduction & Table of Contents]"
..."Chorizo Corner [ 1-Tex/Mex Blends and Advice on Handling Chiles]"
..."Chorizo Corner [ 2-Spanish Chorizo (bonus: Paella recipe)]"
..."Chorizo Corner [ 3-Interior Mexico (bonus: Mole recipe)]"
The intro begins by telling you what chorizo is. The chapters concentrate on a few chorizo recipe variants, the first several on Mexican style (great for scrambling with eggs, for breakfast). Next, there's a chapter on what the original Spanish chorizo is, then a look at a different chorizo style from the interior of Mexico. Along the way, there's a great recipe for Paella, plus guidance on where to find recipes for the wonderful and varied world of mole sauces and dishes.

http://www.wedlinydomowe.pl/en/viewtopi ... ht=chorizo starts a new section with recipes for chorizo from the Yucatan region of Mexico, then a small shift southward but a large shift in style, to El Salvador for a chorizo better eaten as a whole sausage. This trend continues as we move southward.
..."Chorizo Corner [ 4-Yucatecan Chorizo (bonus: Annatto, Cochinita Pibil recipe)]"
..."Chorizo Corner [ 5-Salvadorean, Colombian, Peruvian Chorizo (bonus: Cuy recipe)]"
..."Chorizo Corner [ 6-Chilean (bonus: Conger eel recipe)]"
Sausage recipes are accompanied by recipes of the region. Visitors to Peru have heard of cuy, roasted guinea pig, of course, so there's a recipe. (It tastes like chicken.)(Yep, we'll substitute chicken, although if you have a supplier...) The regional dish for Chile, a chowder based on Conger eel, is delicious when made with cod or haddock.

In a not-yet-issued section, we'll explore a recipe from Uruguay and several (including historical recipes) from Argentina, tie up a few chorizo-related loose ends, then include a jumble of appendices, a recipe index, and an overall index.
..."Chorizo Corner [ 7-Uruguay and Argentina]"
..."Chorizo Corner [ 8-Miscellaneous Chorizo Items]"
..."Chorizo Corner [ Appendices]"
..."Chorizo Corner [ Indices]"
This series was originally designed as a book, so don't expect much in the index portion other than a list of items. However, the appendices should be useful, especially the one on herb and spice weights and measures.

Give chorizo a try! Si, se puede! (Yes, you can!)

[redzed]

Looking forward to the cuy recipe. The last time I had one was in Cusco and it was chewy, leathery and I had to gnaw on tiny bones to extract slivers of meat. Certainly did not taste like chicken. Maybe it was a skinny rodent or a bad restaurant choice. After we got home I wanted to go to the pet store, buy a guinea pig, fatten it up and, you know the rest. But my wife did not let me.

[el Ducko]

Looking forward to the cuy recipe. The last time I had one was in Cusco and it was chewy, leathery and I had to gnaw on tiny bones to extract slivers of meat. Certainly did not taste like chicken. Maybe it was a skinny rodent or a bad restaurant choice....

I guess that, in all respects, it's like most chicken recipes- - a mixed bag, not always well-mixed.

We had a fine couple of specimens in Arequipa, de-boned, supposedly done in traditional manner (greased up and smashed between two hot rocks). We'd had a few pisco sours at that point, and at 7000 feet they factor in pretty strongly. At Cuzco, 11,000 feet, that might have REALLY helped. (Oh, you did? Uh...) I guess WE were marinated instead of the cuy meat.

But, come to think of it, I've had some pretty lousy chicken dishes over the years, here in the good ol' U S of A. ...also, one in our party became deathly ill after a Cuzco restaurant cuy encounter, and missed the next day's trip to Machu Picchu, so maybe there's a trend?

I'm still reviewing recipes. If you have a good one or can make some recommendations, I'd love to include it/them. Thanks for your comments, and (in advance) the help. Having a great, knock-out cuy recipe might just kick off the restaurant version of a craze similar to "La Macarena" of ten years or so back. "...cosa buena."

(Now I can't get the dang gone thing out of my head, again.)

[Chuckwagon]

Good stuff pato atontado y loco!
You may have noticed that we've selected one of your chorizo recipes as part of Project "B" in the "For Beginners" forum. I can't wait to sink my teeth into your "yet to be posted" recipes as well, so please don't include any "surprise" ingredients such as nails or sawdust.

Best Wishes,
Chuckwagon

[el Ducko]

Dang! Those rusty nails sure enhanced the red color so important in chorizo. ...and isn't "sawdust" the name for that new protein emulsion enhancer extender fender bender render that was being discussed in another thread?

Actually, "clavos" in the Spanish recipes aren't really nails, they're cloves. Ya gotta admit, though, they actually do look like nails.

Your "Project B" sure is tempting, and I could sure use the good practices that I'll learn. I'm not quite to the point where I want to commit to the equipment needed to properly ferment sausages, but I'm sure there'll be a gentle introduction.

...so, yeah, I'm in.
...oughta be great!

[el Ducko]

Hey, Redzed, this one's for you: "Cuy al Horno (roasted cuy). Details shortly. Bwahahaha!

[/img]

[el Ducko]

Second Post (2nd Warning!)
There's new stuff in Chorizo Corner, and it's not just chorizo! (Although RedZed might wish that were true.)

Previous posts:
http://wedlinydomowe.pl/en/viewtopic.ph ... izo+corner includes an introduction to chorizo, and three chapters:
..."Chorizo Corner [ Introduction & Table of Contents]"
..."Chorizo Corner [ 1-Tex/Mex Blends and Advice on Handling Chiles]"
..."Chorizo Corner [ 2-Spanish Chorizo (bonus: Paella recipe)]"
..."Chorizo Corner [ 3-Interior Mexico (bonus: Mole recipe)]"
The intro begins by telling you what chorizo is. The chapters concentrate on a few chorizo recipe variants, the first several on Mexican style (great for scrambling with eggs, for breakfast). Next, there's a chapter on what the original Spanish chorizo is, then a look at a different chorizo style from the interior of Mexico. Along the way, there's a great recipe for Paella, plus guidance on where to find recipes for the wonderful and varied world of mole sauces and dishes.

http://wedlinydomowe.pl/en/viewtopic.ph ... izo+corner starts a new section with recipes for chorizo from the Yucatan region of Mexico, then a small shift southward but a large shift in style, to El Salvador for a chorizo better eaten as a whole sausage. This trend continues as we move southward.
..."Chorizo Corner [ 4-Yucatecan Chorizo (bonus: Annatto, Cochinita Pibil recipe)]"
And now, just added, we continue the same section with newly completed
..."Chorizo Corner [ 5-Salvadorean, Colombian, Peruvian Chorizo (bonus: Cuy recipe)]"
..."Chorizo Corner [ 6-Chilean (bonus: Conger eel recipe)]"
Sausage recipes are accompanied by recipes of the region. Visitors to Peru have heard of cuy, roasted guinea pig, of course, so there's a recipe. (It tastes like chicken.)(Yep, we'll substitute chicken, although if you have a supplier...) The regional dish for Chile, a chowder based on Conger eel, is delicious when made with cod or haddock.

And after a thorough search for the elusive "aji" chile, we finally find what it is and locate an easy-to-find substitute. Using it in a recipe for Chilean chorizo produces a style of sausage which goes well on a bun with condiments of your choice. Enjoy.

In a still not-yet-issued section, we'll explore a recipe from Uruguay and several (including historical recipes) from Argentina, tie up a few chorizo-related loose ends, then include a jumble of appendices, a recipe index, and an overall index.
..."Chorizo Corner [ 7-Uruguay and Argentina]"
..."Chorizo Corner [ 8-Miscellaneous Chorizo Items]"
..."Chorizo Corner [ Appendices]"
..."Chorizo Corner [ Indices]"
This series was originally designed as a book, so don't expect much in the index portion other than a list of items. However, the appendices should be useful, especially the one on herb and spice weights and measures.

I hope you've enjoyed a few of these recipes already. I'm looking forward to the comments on the chorizo to be made in Chuckwagon's famous "Project B" series. Meanwhile, though, comment on the "Chorizo Corner" series. ...and check out the cuy recipe.

Give chorizo a try! Si, se puede! (Yes, you can!)

[Gulyás]

Hey Dr. el Ducko.

Could you please help me, because I don't speak English.....
Coulda......woulda.....make it any sense to add numbers to the post, like post # one, two, thee, etc. in that tread. A counter is what I mean.
When we are at home page, we can see how many post in a tread.
But when we get there, no numbers on the post, like third, or # 3.....
Say somebody is away for a week or so, he/she comes back, and wondering where to start reading again.

Of course if it's not too difficult.....

So talk to our leader please...

I was not in school, the day they were teaching English.

[el Ducko]

Hey Dr. el Ducko.

Could you please help me, because I don't speak English.....
Coulda......woulda.....make it any sense to add numbers to the post, like one, two, thee, etc.
When we are at home page, we can see how many post in a tread.
But when we get there, no numbers on the post, like third......

Of course if it's not too difficult.....

So talk to our leader please...

I was not in school, the day they were teaching English.

Good idea. I will edit the post and add a number. Perhaps I will call it "First Warning," "Second Warning," et cetera. (...or perhaps I should make up a high number, so people will think that I am busy!)

Interesting- - I was absent on the day that I was supposed to learn Hungarian. Coincidence? (Now THERE's a big [but useless] word for you!)

Meanwhile: There have been two posts. There are two links there, one for Chapters "Introduction/1/2/3" and another link for Chapters "4/5/6." We did it this way because... well... just to be mean, I guess.

[Gulyás]

Thanks for racing with the light, just to give me an answer.
Hard assignments are done at ones, but the impossible takes a little time.

[el Ducko]

Thanks for racing with the light, just to give me an answer.
Hard assignments are done at ones, but the impossible takes a little time.

Fortunately, I have a little time machine (which looks a lot like a meat grinder). If only I could remember which one I should put into the freezer before grinding sausage...

[Gulyás]

My guess is you can't go wrong, if you put both of them in.

[Gulyás]

I won't fall asleep, before I get to bad, so good night Mr. Dr.

[el Ducko]

I won't fall asleep, before I get to bad, so good night Mr. Dr.

As you can see by the "time stamp" on our postings, time seems to flow differently in our forum, compared with how it flows in the "real" world. Mine says "4:50" before I log in, and 21:50 after I log in.

I think this has something to do with whether I put the time machine into the freezer or the meat grinder in there, or if I put both.

There is an old song that says "If I could put time in a bottle..." which we now prove wrong.

Time is granular (according to quantum mechanics), and...
New theory: we can control the size of the granules by whether or not we put the time machine and the meat grinder in the freezer. (Plank's constant isn't constant at all, but instead changes as a function of grinder plate size and freezer temperature).

My conclusions:
"The real world isn't."
"Eat more sausage. You won't grow as old, as fast."
"All assumptions are wrong, including this one."

Sincerely (but not with much confidence),
El Ducko
Sausage Physicist
...and Chairman, Department of Redundancy Department
The University of Northern South Texas, Spring Branch Branch
Spring Branch, Texas