Discussion Topic |
|
This thread has been locked |
goatboy smellz
climber
लघिमा
|
|
|
Apr 30, 2014 - 05:21pm PT
|
Those tacos in Juaruez were a bit chewy.
I try not to ask too many questions with street vendors.
ヽ༼ຈل͜ຈ༽ﾉ
|
|
klk
Trad climber
cali
|
|
|
Apr 30, 2014 - 05:23pm PT
|
soy chorizo
lotta delicate souls on this site.
maybe cmac could just rename it supertofu and be done with it.
|
|
StahlBro
Trad climber
San Diego, CA
|
|
|
Apr 30, 2014 - 05:45pm PT
|
I've had some pretty gud homemade menudo (with cilantro, onions and fresh handmade tortillas) Did not ask about ingredients.
|
|
Gary
Social climber
Desolation Basin, Calif.
|
|
|
Apr 30, 2014 - 06:28pm PT
|
My favorite lunch:
bowl of chili, fried brain sandwich dressed with mustard, pickles and onions, and a fishbowl of Sterling at Bockelmann's.
|
|
little Z
Trad climber
un cafetal en Naranjo
|
|
|
Apr 30, 2014 - 07:46pm PT
|
sorry goatboy, not buyin' it. Roosters don't have a c*#k, just a puckery urogenital orifice.
|
|
Evel
Trad climber
Nedsterdam CO
|
|
|
Apr 30, 2014 - 11:48pm PT
|
Pickled chicken gizzards is one of many odd bar top foods. Not too bad.
|
|
Reilly
Mountain climber
The Other Monrovia- CA
|
|
|
Apr 30, 2014 - 11:50pm PT
|
soy chorizo
Como puedes ser un chorizo?
|
|
Jon Beck
Trad climber
Oceanside
|
|
That was one of the most vile posts of the week, and yes, I have been reading the Sterling and Bundy threads.
WTF, nobody gittin banned?
|
|
goatboy smellz
climber
लघिमा
|
|
Jon Beck
Apr 30, 2014 - 10:50pm PT
That was one of the most vile posts of the week, and yes, I have been reading the Sterling and Bundy threads.
WTF, nobody gittin banned?
Seriously, just the thought of soy chorizo is beyond offensive.
I weep for this generation that cannot appreciate naturally processed pork products.
|
|
Fat Dad
Trad climber
Los Angeles, CA
|
|
Wow, who would have thought that soy chorizo would have evoked such horrors? I only tried it because the Latina woman who runs a stand at the local farmer's market had it on her menu. I questioned her about it and she raved about it and gave me a sample. Honestly, I was shocked by how close it tastes to the real deal. When you think about it, chorizo is just a bunch of tissue as an excuse to throw in a bunch of heat and seasoning, which you're going to mix in with a lot of egg anyways. Soy is pretty much a soft substance (without the ick factor of lymph nodes) to mix all that flavor into. My Latino taste buds would not lie to you. It's pretty good. Hit Trader Joe's if you don't believe me.
|
|
klk
Trad climber
cali
|
|
Wow, who would have thought that soy chorizo would have evoked such horrors? . . .. When you think about it, chorizo is just a bunch of tissue as an excuse to throw in a bunch of heat and seasoning
i was mostly just yankin ya because of the nature of the thread. and yr right about the spice-- especially with the hottest spice, so long as the texture is right, it's easier to change up the base with a chorizo than with a lot of other sausages.
ironically, homemade or small batch american bologna is one of the hardest american sausages to make. you have to do a fine grind, which is tougher outside of industrial plants, and you have to have a good base flavor and a good smoke because the seasoning is so light. (garlic is the big divide-- some folks like it, some don't.) and you still have to keep the acid levels up so that no one dies eating it.
my loathing for soy comes partly from the fact that my family's small dairy and hog farm-and a lot of others -- got destroyed by the rise of industrial soy farming. among other things.
and also soy is pure evil. a sausage made from soy and almonds could prolly conjure the devil.
|
|
klk
Trad climber
cali
|
|
ust the fuking name itself if funny as hell...
"RAG Balogna"...
don't know when that name started-- don't remember it from when i was a kid.
cheese cloth ( or "cloth" or "rag" or "bandage") was and is a standard cooking and shaping material for all kinds of things. with cheese and sausage, it was a shaping implement-- you'd put yr mixture on the cloth, then roll it to shape it, squeeze out excess moisture, and then either unwrap for baking/cooking whatever or leave it in the wrap for aging or smoking.
for what most americans think of as bologna, it's important because it's the only way to make a smoked sausage of a large diameter-- link sausage is cased in intestines (cleaned or not), so unless you are farming jabba-the-hut, you won't have the casings for a bologna that fits a piece of industrial white bread. or flax bread, if you are a rich hippie.
"ring bologna" basically means bologna in a real hog casing. "bologna" means industrial sh#t in a synthetic casing from oscar meyer or some other demon of the deep. "rag bologna" is what folks used to make when they were making a really top-of-the-line, mild smoked sausage.
the same mixture could also be pressed into loaf pans and baked. mix in pimentos and olive slices, and it became "olive loaf," a fresh, un smoked-american version of mortadella.
|
|
Spider Savage
Mountain climber
The shaggy fringe of Los Angeles
|
|
Ahhuuu, hhhuuu, hhhhuuuu, haaa-uuu, you said, "rag."
Sounds great to me. I'm a huge fan of processed meats.
Can't get enough sodium nitrate in my system. Gives me 'go power.'
Mortadella
Salami
any kinda sausage
We've got some great resources in the Burbank - Glendale area. Lot's of good Italian, German and various mid-East type places. It's paradise.
|
|
|
SuperTopo on the Web
|
Let us know!