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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-18-2012, 06:09 PM
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#16 |
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Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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Ancho chile powder or other red chile powders give the chorizo its color and unique flavor.
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12-18-2012, 06:17 PM
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#17 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think the commercial stuff adds a little achiote powder also. Just a small enough amount they do not have to list it. That looks good to me, and the color of the oil tells me you are good to go.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-18-2012, 06:51 PM
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#18 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Great book! I've only had it a month or two, and made some awesome tasso for gumbo. I can't wait to do more from it.
CD |
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12-18-2012, 07:30 PM
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#19 | |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Quote:
I made my own chili powders by buying dried chilies at store, put in oven for a bit to get really dry, remove stem and seeds and run through spice grinder. It's well worth the effort as far as taste. |
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12-18-2012, 07:34 PM
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#20 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Now that I could get down with.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-22-2012, 02:19 PM
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#21 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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I just realized I did not post a money shot. Flour tortilla, sour cream, home canned salsa, chorizo and scrambled eggs. Yummy!!!
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12-22-2012, 02:29 PM
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#22 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'd hit that hard! If you like the following ingredients in fresh form, try a burrito a la Mexicana. Chop some tomato, ciliantro, onion, and fresh jalapeno. Saute all this with the chorizo just a little at first then mix in the eggs. Good stuff!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-22-2012, 03:05 PM
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#23 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious to me!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-22-2012, 04:49 PM
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#24 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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¡Me gusto, yo quiero, y necisito! ¡Muchas gracias compadre!
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Kettleheads Anonymous Charter Member |
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12-23-2012, 11:46 AM
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#25 |
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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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