Text 10842, 108 rader
Skriven 2014-03-14 07:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Food Factories - part one
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-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> uncle who / apprenticed at the Heinz plant in Leamington
 JW> He was unable to drink tomato juice, eat pasta red
 JW> sauce or put ketchup on anything the rest of his life

 JW> (but) Walkerville / the smell / was quite pleasant.

 DD> I'd still not rank it up there with the pleasant aroma /
 DD> from a production bread plant.

 JW> That is one of the nicest smells in the world. In my student days
 JW> some friends of mine lived in a loft directly above a bagel
 JW> factory. We always got cravings coming home early in the morning
 JW> after a night of bar hopping. And since bakeries are always hot, we
 JW> could always barter a dozen bagels for just one beer at the back
 JW> door where the delivery vans were.

If I lived in Colorado or Washington (state) I would get rich locating doughnut
shops next door to marijuana dispensaries.
 
 JW>     1/4 c  finely diced Spanish chorizo

 DD> I'd likely use bulk chorizo

 JW> I've never had or even seen Mexican chorizo which I believe comes
 JW> loose but Spanish chorizo is always a cured sausage in a casing.

I believe that all the Spanish chorizo I have seen is fully cooked when sold.
That may have something to do with the USDA rules and regulations - but, I've
not looked into it.
 
I've seen Mexican-style chorizo both ways. I have a local supplier (Humphrey's
Market) which makes a nice chorizo link sausage - it's quite tasty with sauteed
onions and bell pepper and some spicy mustard on a steamed deli roll. They also
sell it in bulk. The stupormarkup brands La Preferida, La Costena, etc. look
like links in the package - but when removed prove to be plastic wrapped tubes
of chorizo.
 
 DD> If using local (Mexican) chorizo one should cut down a
 DD> bit on the chilies by seeding and stripping the placentae

 JW> I understand Mexican chorizo is seasoned with chili powder and not
 JW> smoked paprika?

If you mean chilli spice mix - then no, not necessarily. Ground chile - yes,
certainly

Like this:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Chorizo
 Categories: Pork, Chilies, Preserving, Herbs, Booze
      Yield: 2 Pounds
 
      2 lb Pork tenderloin; chopped
           +=TOGETHER WITH=+
    1/2 lb Pork fat
      4    Chilies ancho *
      2    Chilies pasilla *
    1/4 ts Coriander seed; toasted
      3    Whole cloves
    1/2 ts Peppercorns
    1/2 ts Dried oregano
    1/8 ts Cumin seed
      4 cl Garlic; crushed, peeled
      2 tb Paprika
  2 1/2 ts Salt
    2/3 c  White vinegar
      2 oz Vodka **
 
  * On a griddle, toast chilies. When done (do not burn)
  remove seeds. When cool they should be crisp.
  
  Grind together the chilies.
  
  Mix chilies and other ingredients well with the pork.
  
  Let sit, covered, in refrigerator for 3 days, stirring
  daily, prior to stuffing casings.
  
  Refrigerate, smoke cure, dry cure, or oven cure the
  sausages. May be fried or grilled right from the ice
  box for using in sandwiches.
  
  Makes 10 nice links stuffed into small casings
  
  ** Sometimes I omit this altogether and sometimes I use a
  reasonably decent tequila instead of the vodka. - UDD
  
  Recipe for chorizo is taken from Diana Kennedy's book, The
  Cuisines of Mexico (Harper & Rowe)
  
  Posted by: Author: Kirby  | 1997/06/14
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

Continued in next post ...........
 

... Recipe? Recipe? We don' need no stinkin' recipe! - Eli Wallach
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