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05-21-2015, 06:27 AM
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#41
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,011
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Quote:
Originally Posted by Andy M.
Charlie, you could use beef and all the chorizo seasonings to get a close substitute.
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Yes, it is a good idea, Andy. I thought about that too,even went on Internet to look up what spices to use, but did not have enough time to really find anything.
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You are what you eat.
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05-21-2015, 06:27 AM
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#42
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,011
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Quote:
Originally Posted by medtran49
Or turkey, even chicken but I think turkey would be a better choice, as long as Charlie doesn't belong to one of the small groups that apparently don't consider turkey kosher.
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Yes, I do eat turkey.
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You are what you eat.
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06-02-2015, 08:13 PM
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#43
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,481
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GG, I posted this on the dinner thread too but I wanted to be sure you see it...
I had one of the most delicious hamburgers I've ever eaten. The meat patty was 60% beef chuck and 40% chorizo. It was on a chibatta bun with jack cheese, red onion, and avocado.
I never would have thought of doing that but it was a spectacular combo for a hamburger. I'll sure be doing that at home sometime.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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06-02-2015, 09:42 PM
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#44
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,425
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Sounds good, Kayelle. Thanks
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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06-02-2015, 10:53 PM
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#45
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 7,869
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Quote:
Originally Posted by Kayelle
GG, I posted this on the dinner thread too but I wanted to be sure you see it...
I had one of the most delicious hamburgers I've ever eaten. The meat patty was 60% beef chuck and 40% chorizo. It was on a chibatta bun with jack cheese, red onion, and avocado.
I never would have thought of doing that but it was a spectacular combo for a hamburger. I'll sure be doing that at home sometime.
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Oh, I am so going to make those burgers. I love ciabatta bread and those fixin's, but have never had them with chorizo mixed in with the beef. That's gotta be over the top good.
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Grandchildren fill the space in your heart you never knew was empty.
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06-03-2015, 12:44 AM
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#46
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,901
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Quote:
Originally Posted by Kayelle
GG, I posted this on the dinner thread too but I wanted to be sure you see it...
I had one of the most delicious hamburgers I've ever eaten. The meat patty was 60% beef chuck and 40% chorizo. It was on a chibatta bun with jack cheese, red onion, and avocado.
I never would have thought of doing that but it was a spectacular combo for a hamburger. I'll sure be doing that at home sometime.
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Wonderful Kayelle!..I'll be making those. Will have to make my own chorizo, as I have not been able to find any around here.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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06-03-2015, 05:35 AM
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#47
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 3,370
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Quote:
Originally Posted by Kayelle
GG, I posted this on the dinner thread too but I wanted to be sure you see it...
I had one of the most delicious hamburgers I've ever eaten. The meat patty was 60% beef chuck and 40% chorizo. It was on a chibatta bun with jack cheese, red onion, and avocado.
I never would have thought of doing that but it was a spectacular combo for a hamburger. I'll sure be doing that at home sometime.
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You can do the same thing with fresh bulk Andouille (raw, unsmoked). Makes a good Cajun burger.
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06-03-2015, 06:44 AM
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#48
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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What's the difference between Mexican Chorizo and Louisiana Andouille sausage?
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"Food is our common ground, a universal experience." - James Beard
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06-03-2015, 09:23 AM
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#49
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,607
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Quote:
Originally Posted by PrincessFiona60
Wonderful Kayelle!..I'll be making those. Will have to make my own chorizo, as I have not been able to find any around here.
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Not too surprised. I know when I lived in Montana, there was very little in the way of any kind of ethnic foods available. Even Taco Bell didn't exist yet (not even a McDonald's in Great Falls until after I left in 1973). We had one little restaurant called The Treat that had great tacos - the only Mexican food in town. But finding any kind of sausage other than breakfast sausage or hot dogs in the grocery store was unlikely.
Such foods are mostly hit and miss around here too. Since our only real supermarket is Walmart, we are captive to to the mostly workaday products they carry. I usually try to stock up on my occasional trips down to Denver.
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Rick
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06-03-2015, 09:34 AM
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#50
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,425
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Our Walmart has Johnsonville chorizo.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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