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June 05, 2007



How different is chorizo from the ubiquitous-in-southern-Massachusetts chouriçio and linguiça?


VERY different. What you're talking about, also known as Mexican chorizo, is uncured and therefore must be cooked. Spanish chorizo is dry-cured and ready to eat, like salami or pepperoni.


This looks wonderful--might try it. Thanks for the chorizo tip, too. (once I made what apparently was Mexican--kinda blah). Where to look for Spanish--gourmet store or supermarket?

Why not cilantro? Too strong a flavor for this dish, or you just don't like it?

I'm not a shrimp type, but the menfolk are, so I might scoop some up at our Trader Joe's. Thanks for that tip, too.


I get my Spanish chorizo at John Dewar, a high-end butcher and gourmet shop.

I hate cilantro. I think it tastes like soap. And, as I've mentioned before, I am not alone: http://ihatecilantro.com/

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