Had it with the Food Channel...

[RICHARD]

blue,

Me too, i like nuclear but as you get older you have to pick and choose your menus! Sometimes the recipes on the FN go overboard with the spice.

---------

D&D,


How could I have forgotten the Potato, Egg and Chorizo breakfast?


Dice up some taters and fry them, Take them out of the pan then fry the chorizo, add eggs and scramble-toss the taters back in.

You can eat them on a plate with some salsa or heat up a flour tortilla, scoop some fillng into it, cheese on top, roll it up with salsa on the side.

It's friggin awesome -some peope think that a spicy breakfast like that kills a hangover!

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I just made a pan of Reynaldo's "Soya Chorizo".

The ingredients are textured soy protein, water, veg oil, vinegar, paprika, salt red pepper and garlic.

1 to 10 scale? 10 being best?

8!


The taste is almost there-it's the texture thing.

Regular chorizo fries out into a mush as it heats up, The SC crumbles and there is not much fat in the recipe- A good thing!

I skinned the link-I cooked only half because you get twice as much soy sausage than a regular link
of chorizo. I made some diced fried taters, cooked in bacon fat,then cooked the chorizo, tossed in two eggs, scrambled it all up and added back the potatoes to heat them up and dug in.

No too bad. If you had take abreak from the pork or beef styles because of health/ weight issues, you still can have this as a replacement.

One thing?

Watch your heat and add some oil or fat to chorizo-it cooks quickly and I feel it could burn quickly!

[Daisy and Delilah]

blue,

Me too, i like nuclear but as you get older you have to pick and choose your menus! Sometimes the recipes on the FN go overboard with the spice.

---------

D&D,


How could I have forgotten the Potato, Egg and Chorizo breakfast?


Dice up some taters and fry them, Take them out of the pan then fry the chorizo, add eggs and scramble-toss the taters back in.

You can eat them on a plate with some salsa or heat up a flour tortilla, scoop some fillng into it, cheese on top, roll it up with salsa on the side.

It's friggin awesome -some peope think that a spicy breakfast like that kills a hangover!

-------------------
I just made a pan of Reynaldo's "Soya Chorizo".

The ingredients are textured soy protein, water, veg oil, vinegar, paprika, salt red pepper and garlic.

1 to 10 scale? 10 being best?

8!


The taste is almost there-it's the texture thing.

Regular chorizo fries out into a mush as it heats up, The SC crumbles and there is not much fat in the recipe- A good thing!

I skinned the link-I cooked only half because you get twice as much soy sausage than a regular link
of chorizo. I made some diced fried taters, cooked in bacon fat,then cooked the chorizo, tossed in two eggs, scrambled it all up and added back the potatoes to heat them up and dug in.

No too bad. If you had take abreak from the pork or beef styles because of health/ weight issues, you still can have this as a replacement.

One thing?

Watch your heat and add some oil or fat to chorizo-it cooks quickly and I feel it could burn quickly!

How cool!!! Today for lunch I had eggs with chorizo and potatoes. It was so delicious. I'll try the salsa the next time.
Thanks for all the great suggestions!!

I think chorizo would burn easily too. I'm being pretty gentle with it.

[RICHARD]

I was watching Ask Aida and she made some stuffed potatos with chorizo and topped with cheese the other day. The Chorizo she used had no color to it.
I think it was spanish styled. Gowd, that rankles me , because people will look at the red chorizo and go, "EW, AIda didn't use THAT!"


Also, I had to laugh at AB making corn tortillas.

Out here you can buy HAND MADE tortillas. In some places you can watch the viejitas(Vee eh hee tahs) little old ladies making the dough and as they stand next to the griddle, they slap each tortilla into shape and cook them as they go....Great theater if you get a chance to see it!

[Daisy and Delilah]

Chorizo with no color has to look pretty gross. I love it's vibrant color. After all, I love everything about it.

I would love to have homemade tortillas available here.

[RICHARD]

Chorizo with no color has to look pretty gross. I love it's vibrant color. After all, I love everything about it.

I would love to have homemade tortillas available here.

DUDE! GO to the recipe thread and I posted about making hand made flour tortillas. If I can do it, you can!


Post 390!

Try it, I am a hack and I was able to make them..keep practicing!

[Daisy and Delilah]

Thanks! I'll definitely try it. This will be the first time I've used lard since I lived in Virginia 25 years ago.

We have a grocery store here called Freshco. I'm not sure if it's a chain or not. I went in there a few days ago. They have the biggest selection of Hispanic foods and spices I've ever seen. The spice selection alone is unreal. They probably have that brand of flour. I'll take a trip down there and give it a shot.

[RICHARD]

Thanks! I'll definitely try it. This will be the first time I've used lard since I lived in Virginia 25 years ago.

We have a grocery store here called Freshco. I'm not sure if it's a chain or not. I went in there a few days ago. They have the biggest selection of Hispanic foods and spices I've ever seen. The spice selection alone is unreal. They probably have that brand of flour. I'll take a trip down there and give it a shot.

Cut the recipe in half and practice! If they don't have La Pina, look for other brands! I think MASECA is another type.

LUCK!