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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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Old 09-21-2020, 08:36 AM   #16
ModelMaker
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So how went the post eat clean up of the pan?
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Old 09-21-2020, 08:46 AM   #17
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Not too bad, I did have to soak it for awhile to loosen some of the stuff that accumulated in the center. It's a good reminder why I don't like cooking on stainless steel I may try to find a different dish at some point that I can get a non-stick seasoning built up on.
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Old 09-21-2020, 10:54 AM   #18
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Quote:
Originally Posted by sudsandswine View Post
I don’t know that’s how all brands are done, I wondered if the reason they list it is because it’s considered more “authentic” that way. Sometimes I make my own chorizo with ground Boston butts, but the texture is never quite like this (I suspect that to be the lack of glands and lymph nodes). It has a place.
There is Spanish chorizo (usually, but not always cased and smoked) and Mexican chorizo which is fresh and usually in bulk. Latino markets will have a couple of varieties and heat levels and it can be mixed into ground pork or beef. Even Johnsonville makes a chorizo. Other than Mexican food, I like to mix it 50:50 with beef for a Mexi-Meatloaf.

The pork chorizo product you bought in the tube is high in fat, has seasonings added (which gives it that odd color) and the glands and pork cheeks are to give it the unique flavor and some texture. You actually used it correctly by heating it up and later.... incorporating it into your meat, veggies and potatoes. They claim it's a stand alone product, but none of the Mexican cooks I know use it that way because the texture is so funky. They use it as a flavor and fat additive to various dishes.

If you make chorizo and eggs (or breakfast burritos), try this method: Start browning some ground or cubed pork (or a very mild breakfast sausage) squeeze out two or three fingers worth from the tube, add some chopped onion, chopped jalapeno and maybe some shredded potatoes and cook to almost done, adding more oil along the way if needed. Adjust seasoning if needed. Add scrambled eggs and fold until the eggs are almost done. Adding a little cheese is optional. Remove and the eggs will finish cooking on the plate.
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Old 09-21-2020, 11:08 AM   #19
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Just put one of those bad boys in my cart on Amazon.......doghouse here I come
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Old 09-21-2020, 11:11 AM   #20
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Love some discada tacos, haven't had them in years since I left Texas but man they are good.
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Old 09-21-2020, 06:40 PM   #21
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That looks absolutely delicious. Great job
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Old 09-21-2020, 09:35 PM   #22
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Looks awesome!
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Old 09-22-2020, 01:10 AM   #23
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Fantastic food!
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Old 09-22-2020, 03:30 AM   #24
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“You either love tacos-or you’re wrong”
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Old 09-23-2020, 08:33 PM   #25
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I have to admit that the ingredient description threw me for a loop. I had local chorizo tacos today, and all I could think of was the description

It tasted great, but it was weird to feel it get into my head.

I've spent a bunch of time in the Philippines, which included lots of pulutan. I love sisig. But man, there are times when you just need to ignore what it is made of - which is probably a rule and not the exception with Filipino friends.

Back on point, discada is a great dish - I'm surprised there aren't more places that serve it.
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Old 09-24-2020, 08:22 AM   #26
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This cook got better with every picture! That looks amazing!
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Old 09-24-2020, 04:08 PM   #27
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Because of this thread, I just picked up a batch of discada from El Super.
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Old 09-24-2020, 04:23 PM   #28
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I still have some leftovers I need to power through...lunch tomorrow it is!
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Old 09-24-2020, 06:11 PM   #29
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Looks like a great cool. I'd love to have one of these but I don't think my 40 year marriage would survive it.
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Old 09-24-2020, 08:08 PM   #30
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Looks great, despite the ingredient list. And the cooker looks like fun, though cleaning it....
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