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Unread 12-23-2012, 11:46 AM   #25
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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For more red color, use some achiote paste, or ground annatto seeds. That's what puts the red color into Spanish rice.

I've tried many commercial chorizos and one thing for sure, they are very different from each other! The cheapest kind has very little texture, turns to water. The most expensive kind is very meaty, about like cooking Jimmy Dean sausage. They all taste great.
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