Re: Spanish Chorizo
Posted: Tue Jun 26, 2012 12:51 pm
Thanks. Looks like next time over to Berkeley, as there seems to be little in Contra Costa.
Our nickname for Whole Food never lets us down -- Whole Paycheck.Ikan Mas wrote:Trout sounds pretty good if you didn't stir it up and make a mess of it. Perhaps you could layer the trout on top so the steam cooks it.
Tale of woe on the spanish-style chorizo. Went back to Whole foods to get some more. Well, they no longer sell the reasonably priced $7 a stick american-made chorizo. No, not they sell the $27/pound stick!Still made by Americans. I bought some as I was in the last throw of preparing a meal for a group going to Kibbie Lake, but I was not happy at the price. Next time, I'll have to go into Berkeley.
Recipe sounds great though!