"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 11-11-2011, 03:30 PM   #11
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Quote:
Originally Posted by Steve Kroll View Post
There are two kinds of Chorizo that I know of. It should be noted that they are not the same sausage (much like a Spanish tortilla bears no relation to the Mexican tortilla).

One is a crumbly Mexican sausage that comes in a plastic casing. The other is a hard Spanish sausage that is laced heavily with paprika, and is used in many Paella recipes.
Yes, they are vastly different.

I find that the Mexican variety is always way too greasy for our tastes (and it sometimes has a weird texture issue, it's like it dissolves into tiny little granules in a pool of red grease ).

Love the cured Spanish chorizo though! And I've had good luck with all of the linguica (Portuguese) I've tried as well.
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 11-11-2011, 04:04 PM   #12
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
The recipe calls for ground chorizo, so I guess I'll use fresh kielbasa which is available at my supermarket.

Thanks everyone.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-11-2011, 04:15 PM   #13
Assistant Cook
 
Join Date: Nov 2011
Location: New England
Posts: 27
I agree with Steve; the linguaca, the Potugese cousin, should provide some of the smoky paprika notes you're looking for. I'm curious, are you trying to make a Puerto Rican style dish? If so, the Goya brand Chorizo links should be in your local supermarket with the Goya products generally grouped together. The link is only about 5 inches long in a plastic packaging.
__________________
janina is offline   Reply With Quote
Old 11-11-2011, 04:24 PM   #14
Assistant Cook
 
Join Date: Nov 2011
Location: New England
Posts: 27
Oops, sorry I didn't see that you had just posted. It appears you are indeed looking for the Mexican variety of chorizo. The homemade chorizo recipes provided may be your best bet here, as Mexican chorizo's flavors are quite unique--and the vinegar does lend a zing to its flavor, and the chile powder vice paprika in linguaca and the Spanish chorizo will definitely impart a differet flavor. But hey, I think the Spanish or Portugese smoky tasting sausages sound like a good match with lentils, and while it may be different, it could be delicious. Good luck!
__________________

__________________
janina is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.