/ck/ - Food & Cooking

>>4907828

>hipster pepperoni

it's been hyped too much.

>>4907828
My mother made it a lot while I was young. I am indifferent with it.

>>4907828
The real, Spanish stuff is god tier. The store bought kind not so much.

>>4907840
>>4907833
>>4907832
you guys know its made of cow tongue and salivary glands, right?

Cubed chorizo and potato fried in olive oil with garlic served with a fried egg is god-tier breakfast

>>4907841
I eat cow tongue all of the time. As for the salivary glands, well I couldn't care less.

>>4907841
Tongue is the best kind of meat.

>>4907832
Fool, chorizo is far too mainstream for that. Hipster pepperoni is something like.. boudin blanc or linguica.

Or more like just andoille. Yeah it's andouille, but it's made from a butcher out in the burbs. It's a small place, you've probably never heard of him.

The cheap supermarket stuff very mediocre. The real stuff is brilliant.

superior

When it's good, it's great. Especially breakfast with some eggs and potatoes.

German salami is best.

The one thing I'd like to know is why people rave on about Spanish food and chorizo all the time but can't be bothered to learn mroe than 4 Spanish recipes all of which they cook notusing the proper technique and ingredients and always using chorizo in ways spaniards never would going on to proclaim that somehow there is something magic in the spanish air that makes the food taste special. It's like WTF?

>>4907927
Thats Not how you spell Chinese

>>4907971
>Chinese anything
You're obviously very confused. All Bavarian salamis are without equal.

>>4907971
I think there's a thread going here which may interest you

>>4907828
>good, bad, indifferent
Yes: some is good, some indifferent, some bad.

Was that your actual question?

>>4907980
I beg your pardon my good man, but that is utter gibberish. Hungarian salami would undoubtedly be considered the best by any person who possess a sense of taste.

I had it in my baked beans for breakfast this morning.
was good.

>>4907997
I agree that they are just as good. I posted an image of winter salami myself after all.

>>4907841
Just the uncured loosemeat type sold in tubes in the U.S. is full of salivary and thymus glands. the cured dry sausage is pretty much lean meat and fat mixed

Is this anything like linguica?

>have hispanic step grandfather living in California
>He sends me several pounds of Chorizo every couple of months
>Its the exact same thing I can get in any grocery store, but he thinks its a regional thing

I just dont have the heart to tell him.

>>4907861
I dunno what stuff is real or not, but I only recently realized the tube diarrhea you get for 80 cents at the grocery store is not the only chorizo selection. Got some raw chorizo from a butcher section that was more the consistency of raw italian sausage, it was gooood. The tube stuff is way too salty and loose.

Top pleb to anybody who thinks that Spanish/Portuguese chorizo is more "real" than South American chorizo. It's not fucking colonial times anymore, chorizo doesn't have to be shat by the queen of Spain to be true chorizo.

Both kinds of chorizo have their uses. And don't even fucking get me started about eating the offal of a pig. Fucking delicious no matter how you slice it.

>>4907841
>>4907851

Chorizo is pork

>>4908368
>ck plebs still insisting on getting the watered down version of everything

>>4907828
help /ck/ my spicy tasty churizo has to much taste all on its own and i dont understand the concept of using it to accompany other food! and while we are on the subject my Braunschweiger has to much taste in it as well is their any way to make it less flavorful the generic potted meat?

>>4907841
What's your point?

>>4907828
Up here in Mexico that sausgae called Rexillo. We eat it of egg and cooked flour.

Mexican chorizo is fucking amazing. Chorizo and egg tacos are just incredible. It's essentially 3 ingredients but it makes something so god damn delicious.

I have never had Spanish chorizo though.

>>4908903
This is the walmart tube bullshit i'm referring to. You put this in the pan and it all turns to grease except some tiny specks of meat. This is what I always thought mexican chorizo necessarily was until I got a different brand that actually contains meat and was awesome.

I'm not talking about the cured kind if that's what you're memeing about, I've never had that. I'm sure it's good, looks kinda like soupy.

>>4909191
Spranish chorizo is called "Querilla" and it made from goat mostly with a spice in it that is hard 2 find nowadays so they use wasabi paste usually.

>>4909335

I'd love to try it, but I've never seen it where I live. That sounds wonderful.

There's a Mexican place in my town that makes chorizo quesadillas and they're fucking delicious.

I want to like it because I like most other kinds of sausage and salami type meats, but I've never found one with a flavor I'm fond of

how different is the flavor from mexican chorizo?

good stuff

https://www.youtube.com/watch?v=XuC1qvyazaE

>>4907828

Chorizo is very good. I used to love that, it was part of the usual groceries.

>>4908368
lel most "raw chorizo" you would get from any butcher is the same stuff that's outside the packages, they just order it in bulk from a distributor.

Most Mexican butchers don't have the time to make and encase chorizos. Just fyi, don't turn your nose up at the stuff in the supermarket a lot of it is great and exactly what you would have in any restaurant.

Pic related, good brand.

So I'm pretty in tune with tex-mex and have recently been trying to learn some spanish dishes/cooking, but I've always reffered to the cased sausage (like bratwurst) as "wet" chorizo and the dried kind as "dry" chorizo.

What are the actual names for these? Just don't want to sound like a pleb.

>>4910083
Chorizo Fresco (fresh) and Chorizo Seco (dried). If you say fresh and dry they'll probably understand.

>>4907980
>any bavarian meat products
>good

>>4910097
thanks m8.

>>4910083
It is also termed crudo ( raw ) and curado ( cured ).
I my town they call the dry chorizo either chorizo español (spanish) or chorizo campestre ( country, like rural )

>>4909335
I've lived in Spain, spanish chorizo is called chorizo and it's made from pork. I don't know what that other stuff you're talking about is.

I like it.

>>4909335
That's total bullshit. Spanish chorizo is called "chorizo". That's where the fucking word comes from. It's mostly pork, fat, and pimenton. I've never heard of "querilla" in my life.

>>4908885

You winned the thread.

>>4907828
Good stuff. Chorizo Andalucia is great, it has clove in it.

There is this chorizo made from Iberico pig at my work that is pretty awesome.

Indispensable for making paella.

Chorizo has thymus gland in it.
I bet you won't eat it anymore

>>4907980

>Implying Austrian salami isn't best salami

>>4907997

I tried buying Hungarian salami (Pick) in Vienna several times, but without fail they were dry and hard. I guess that was more of a storage problem. Austrian salami is also pretty much in the Hungarian style and can be dry when it's been on the shelf for too long.

>>4910894
Their slogan is goddamn terrible

>>4910903

Yeah, it is. Still a pretty good salami though.

I love spanish chorizo in all its forms. Never tried mexican chorizo but I'm sure the good quality stuff is excellent too :3