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The difference is that you wan the kind at the deli that isn't breakable. I am not educated in the ways of the chorizo but we once grabbed some from the ethnic section and it was basically crumbled sausage in shitty casing. You want the kind that you can slice easily just like a kielbasa.."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - Anderson
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I know of2 kinds of chorizo, beside the origin (Mexican' Spanish and so on). One is like your average sausage, uncooked, whose meat can be taken out of hte casing, and the smoked one which is firm.
So, Rob, which one?BACONBACONBACONBACONBACONBACONBACONBACONBACONBACON
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As for me, I'd go for the deli kind... the smoked one does not blow my skirt up.
At all.
It tastes of used Mexican track shoes... if I knew what shoes tasted like. And if Mexico had track stars.
Still... looks like Ol' Rherb has come up with one that I'll be making this weekend, since it's always cold and raining in Philadelphia.
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That picture is about as close to the look of the kind we use. Hopefully anyone who makes it digs it. I like it because it's fucking easy to make and it's awesome when it's cold out."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - Anderson
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