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I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
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I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
Mild Palacios Chorizo - Is it yummy
Gear mentioned in this thread:
I ordered 1 from igourmet then ordered a 5 pack of amazom, why since never had it before. Cured pork, how bad can that be. Got the mild for some reason it was $10 less than hot. So what can I do with it besides use in eggs. If you ever order from igourmet.com pay the extra $1 for their cooler, best we ever had. Keeps things cold and unlike others hasn't ripped.
paella, pasta, salads, empanadas, mac & cheese, stuffing for chicken or mushrooms or twice baked potatoes or..., soup, breakfast hash, tacos, grilled cheese sandwiches, etc. etc. etc.
Have you ever tried it flambe with grappa or aguadente ? I like using Portuguese chourico as it is less spicy yet still has that bite to it. The Spanish chorizo is just as good .
I score the chorizo , place it on a chorizo griller, and pour the alcohol over it. Then slowely rotate the chorizo. Its a nice little conversation piece while eating olives and deep fried cheese or assorted cheeses.
I don't know how anyone else eats theirs but heating the chorizo enhances the flavor so much.
It is also a great idea. I know just what I am going to do at work tomorrow (for lunch) where I have both the chorizo and the grappa (local on top of it), not to mention olives and cheese. Thanks for the suggestion, can't wait to try it.
Chorizo has made it's way to most supermarkets in my country now. Many of them are those small chorizos from the Rioja region, also known for its fabulous wines.
But the range of Spanish chorizo is much more varied, not as much in ingredients as in quality. I brought a couple of this "chorizo cular Iberico de bellota" from my latest trip to Spain. Chorizo made from the dark pigs that are left in the woods for a period to feed on "bellotas" or acorns. These sausages don't come in "rings" but in straight versions and have a width of approx. 2 inches and are quite dense from the long drying period. There is nothing like it but sadly also hard to find in my own country. Even in Spain, I paid 18,5 € per kilo for this delicatessen! I serve this superb chorizo as it is. The taste is much deeper than all the other chorizos I ever had and it's quite hot, without a very pronounced smoked flavor. It almost crumbles in your mouth at first but it's not chewy at all. A true delight!
Petals, it's the first time I see chorizo being warmed before serving. Sounds like something I would love to experiment with, but perhaps not with the bellota chorizo.
- Mild Palacios Chorizo - Is it yummy
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