Captain Beard
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Halloween
- Thread starter Sentient 6
- Start date
I'm going next year for sure!
DestructoSpin
The White Wizard
The Kuntzville festival was awesome. They had fuckin pancakes and they were roasting an ox on a spit!
Calamitas1786
doom cock....
I'm all about the Chili competions too. Some guys I work with placed a few years in a row. It was a good time. I think I might compete next year.
Chromatose
Squid pro quo
Sadly I've never been to a chili competition.
I went to a BBQ festival in DC once, but it was a sham. WHERE'S THE FREE SAMPLES?!
That's the only reason I'm attendin' , hear?!
I went to a BBQ festival in DC once, but it was a sham. WHERE'S THE FREE SAMPLES?!
That's the only reason I'm attendin' , hear?!
Captain Beard
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Calamitas1786
doom cock....
The ones I go to, the public votes. Free samples galore. I'm currently concieving a Chorizo and Chipotle chili. Should be scrumptious.
Chromatose
Squid pro quo
The only sample I jived out of 'em was some fruit slush drink from the Dunkin' Donuts booth. Ended up having to BUY dinner.
But it had free entry, and they had a jazz stage and a rock stage. Saw Jimmy's Chicken Shack at the rock stage, listened to some jazz at the other, good times. But without samples, I decided to never return.
But it had free entry, and they had a jazz stage and a rock stage. Saw Jimmy's Chicken Shack at the rock stage, listened to some jazz at the other, good times. But without samples, I decided to never return.
Captain Beard
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Chorizo and chipotle... it's just insane enough to work, actually. They're both awesome. Tell us how it turns out.
Chromatose
Squid pro quo
Now that I'm in texas , the LAND OF CHILI, I need to start attending the abundant fests, which I assume take place.
Calamitas1786
doom cock....
Chromatose
Squid pro quo
Captain Beard
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DestructoSpin
The White Wizard
Captain Beard
No longer active
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Spanish chorizo is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used gives this sausage its characteristic flavor. The Chorizo itself can be found as either picante (hot) or dulce (sweet). Only the spicy variety incorporates chiles guindillas secas (small dried hot chiles). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). It often contains varietal parts of the animal, such as cheeks, salivary glands or lymph nodes. The Pamplona variety grinds the meat further. In some regions of Spain, such as Extremadura where the pork was for centuries basic for subsistence, a usual dish is huevos con chorizo (Spanish for "eggs with chorizo"). This dish consists, on the one side on fried chorizos (in olive oil or pork fat) accompanied with deep-fried eggs. The frying pan for the eggs must contain at least 3 centimeters (1 1/3 inches) of oil or melted fat, with a high temperature, i.e. when the oil starts to release smoke. The chorizo used for this dish is less cured and cannot be eaten without being cooked. The chorizo is also popular in Basque cuisine.
Mexican version:
Better known in the United States (and seldom encountered in Europe) are the Mexican and Caribbean versions. Based on the uncooked Spanish chorizo fresco, these versions are made from fatty pork (however, beef, venison and even kosher versions are known) that is ground rather than chopped and different seasonings are used in addition to chile.
Most Mexican chorizo is a deep reddish color, but green chorizo is also made, being popular in the vicinity of Toluca, Mexico. In some supermarkets in the southwestern US, chorizo is sold packaged loosely ground, having an appearance much like ground beef, except for the color, which is closer to orange than pink and consists of simple ground pork with the spicing of chorizo. It is a urban legend myth that "authentic" Mexican style chorizo, either pork or beef consists of only lips and salivary glands rather than the muscle cuts. Chorizo proteins like any sausage depends on the maker. This is finely ground and stuffed in plastic tubes to resemble sausage links but it is never prepared as links. The tubes are cut open and the almost paste like mixture is fried in a pan and mashed with a fork till it resembles finely minced ground beef.
In the United States, chorizo is generally known as a food for breakfast, although Mexican restaurants in both the United States and Mexico make tacos, burritos, and tortas with cooked chorizo. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration in the United States. It is made by preparing the chorizo as mentioned above till it is thoroughly cooked before stirring in the eggs to create the chorizo scrambled eggs, or Corizo con Huevos. Chorizo con huevos is often used in making breakfast burritos or taquitos. In Mexico, Chorizo is also used to make the popular appetizer chorizo con queso, which is small pieces of chorizo served in or on melted cheese, and eaten with tortilla.
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Linguiça /lĩˈgwi.sɐ/ (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. It is similar in taste to chouriço; however, it has usually been spiced much more mildly than chouriço. Often, linguiça is much thinner than chouriço, and it is usually roasted over natural charcoal and served in thick slices with bread. Outside of Portugal and Brazil, linguiça is also popular in New England and Hawaii, where it is often simply called "Portuguese sausage." It is typically sliced before being braised or grilled. In Hawaii, McDonald's restaurants serve breakfasts featuring Portuguese sausage -- a regional variant of its usual menu.
Mexican version:
Better known in the United States (and seldom encountered in Europe) are the Mexican and Caribbean versions. Based on the uncooked Spanish chorizo fresco, these versions are made from fatty pork (however, beef, venison and even kosher versions are known) that is ground rather than chopped and different seasonings are used in addition to chile.
Most Mexican chorizo is a deep reddish color, but green chorizo is also made, being popular in the vicinity of Toluca, Mexico. In some supermarkets in the southwestern US, chorizo is sold packaged loosely ground, having an appearance much like ground beef, except for the color, which is closer to orange than pink and consists of simple ground pork with the spicing of chorizo. It is a urban legend myth that "authentic" Mexican style chorizo, either pork or beef consists of only lips and salivary glands rather than the muscle cuts. Chorizo proteins like any sausage depends on the maker. This is finely ground and stuffed in plastic tubes to resemble sausage links but it is never prepared as links. The tubes are cut open and the almost paste like mixture is fried in a pan and mashed with a fork till it resembles finely minced ground beef.
In the United States, chorizo is generally known as a food for breakfast, although Mexican restaurants in both the United States and Mexico make tacos, burritos, and tortas with cooked chorizo. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration in the United States. It is made by preparing the chorizo as mentioned above till it is thoroughly cooked before stirring in the eggs to create the chorizo scrambled eggs, or Corizo con Huevos. Chorizo con huevos is often used in making breakfast burritos or taquitos. In Mexico, Chorizo is also used to make the popular appetizer chorizo con queso, which is small pieces of chorizo served in or on melted cheese, and eaten with tortilla.
-----------------------------
Linguiça /lĩˈgwi.sɐ/ (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. It is similar in taste to chouriço; however, it has usually been spiced much more mildly than chouriço. Often, linguiça is much thinner than chouriço, and it is usually roasted over natural charcoal and served in thick slices with bread. Outside of Portugal and Brazil, linguiça is also popular in New England and Hawaii, where it is often simply called "Portuguese sausage." It is typically sliced before being braised or grilled. In Hawaii, McDonald's restaurants serve breakfasts featuring Portuguese sausage -- a regional variant of its usual menu.
Chromatose
Squid pro quo
Captain Beard
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DestructoSpin
The White Wizard
Couldnt have asked for a better explaination Captain Beard! I salute you!
Linguica is so good with a piece of bread and some mustard....mmmmm
Linguica is so good with a piece of bread and some mustard....mmmmm
Chromatose
Squid pro quo
Oh yeah, mentioned earlier I forgot the ending to The Devil's Rejects, but it came back to me- The "Freebird" shootout. Yeah , yeah, I'm still way down with that film.
i watched halloween last night, the new one and it was pretty good but not great. it wasnt really suspenseful at all.......and the only really visually scary thing was michael as a boy wearing his mask, when it was too large for his head. it looked fucking creepy.
enjoyable but i have no urge to watch it again.
enjoyable but i have no urge to watch it again.
Jace_Mereel
Freakame, Freakayou!
I need a good joke starting with "Jason Vorhees, a scarecrow, and a mummy walk into a bar..." Any ideas?
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