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What to drink while Egging



  • fishlessmanfishlessman Posts: 20,488
    im thinking he is selling chourico not chorizo, chourico is spicey and greasy with alot of flavor and some heat, chorizo is more about the heat from what ive seen, how does he say it, chourico has a silent o as in show reese. i forgot to show you what a fine bottle of wine looks like

  • stikestike Posts: 15,597
    hmmm. the new england meat market web page is down.

    fred's sell (quote) "chorico, linguica..." etc.
    and i remember that they pronounce it shor-eez as you say. so something's wacky.

    spanish chorizo one is spicy, the portugese linguica is a little smokey (smoked paprika). i think they are very close to the same thing starting out... cured pork, fat, paprika. the chorizo has hot peppers in it, the linguica doesn't, and the paprika is smoky.

    that's what wikipedia told me last time i checked. you know how reliable THAT is.

    but fred calls it "chorico" and pronounces it shore-eeze (even though wiki says it should have an 'o' at the end . who knows... it's good sh!t
    ed egli avea del cul fatto trombetta -Dante
  • BigTBigT Posts: 385

    Maybe you have that (alleged) gene that makes cilantro taste soapy- I know I do.

    To keep it on topic, I like beer, Jack, dark rum, tequila Icees and red wine. When Egg tending either beer or rum/Coke.

    Big T
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