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perveman
111 / male
Tucson, Arizona, US
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Chorizo.
If you have never eaten any, you should. First, when cooking it, ya have to watch it close, as it is easy to over cook. Ick, so cook it slow, low medium heat, till it just starts to darken a bit. Thats enough. Now, you tear corn tortillas into about 1 inch pieces, add to the frying pan till soaked up the grease. Now add the small squares of fried potatoe, that you did, as I saw you cooking separatly. Now, if you have an electric stove kick it up to about 5 and a half, wait a bit till it gets hotter, and add few eggs that you have mixed up in that bowl there (I see you did that too). Now, just keep mixing it all up, till the shine goes off the eggs. You are done. Dish it up, and eat. Um um good. Oh ya, you may want to use mild chorizo, as our gringo tongues dont get saesoned to badly. Next month, I will be making my own chorizo. You should really do it yourself, and dont make the ole perve come over there fix it for you. Um, the naked chef, kinda has a nice ring to it. 
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| April 19, 2012, 13:19 |
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onehornee
64 / male
69'sDevine, Michigan, US
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Re: Chorizo.
Well hell I was gonna grill NY strips but if your cooking git over here.lol 
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| April 19, 2012, 13:39 |
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Iwant2kssuallovr
62 / female
Bendover, Florida, US
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Re: Chorizo.
"Naked Chef", yes a nice ring to it. It suits me as well, except I don't recommend it when frying bacon.
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| April 19, 2012, 13:43 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Chorizo.
QUOTE (Iwant2kssuallovr @ April 19, 2012, 13:43)"Naked Chef", yes a nice ring to it. It suits me as well, except I don't recommend it when frying bacon.
. Oh, bacon. Thats when its best. I know I am alive. Now everyone stop bothering me, I am cooking the chorizo. JUST KIDDING! I'm attention whore. (and a dumb ass)
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| April 19, 2012, 13:46 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
Just drying the spuds now. Heating the oil, should kill an hour plus hooking this up. Say, is this IS twitter. is'nt it?
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| April 19, 2012, 14:00 |
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User no longer registered.
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Re: Chorizo.
Hey Perve, Im not sure what chorizo is, but today is National Garlic Day, so you may want to add some to your concoction!
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| April 19, 2012, 14:18 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Chorizo.
QUOTE (freensleazy @ April 19, 2012, 14:18)Hey Perve, Im not sure what chorizo is, but today is National Garlic Day, so you may want to add some to your concoction!
. True. Chorizo js like hamburger, only more finely ground. It can be pork, or beef. The ingrediants ARE galic anf chilli powder. Its Mexican. Gee ya think? Tucson is 60 miles north of Nogalez Mexico. And a hint. Eat it freshly cooked, as left overs loose its flavor a bit when nuked. Not like other dishs I like to make, and let age a little so whatever I tweeked it with, can blend in for a day or 2. Cummon, is a major seasoning you need ti let sit. You CAN put too much cummon in.
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| April 19, 2012, 14:30 |
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kamarel
60 / male
Alexandria, Louisiana, US
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Re: Chorizo.
Throw it in chili. Overspice it with heat.
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| April 21, 2012, 11:18 |
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User no longer registered.
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Re: Chorizo.
Never heard of it till now...of course if I say "pork steak" most of the country doesn't know what I'm talking about either.
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| April 21, 2012, 12:14 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Chorizo.
QUOTE (onehornee @ April 19, 2012, 13:39)Well hell I was gonna grill NY strips but if your cooking git over here.lol
. My late gf told me once after hooking up another steak dinner (she was x military, and x cop), "I have been all over the world, and NOBODY, cooks a steak as good as yours". I told her right back, "Thats cause I put LUV in it." yuk, yuk, yuk. And just a general hint, cook everything slowly, unless it is not supposed to be. (Yet another ole perve public service announcement)
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| April 21, 2012, 12:47 |
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Iwant2kssuallovr
62 / female
Bendover, Florida, US
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Re: Re: Chorizo.
QUOTE (Chazzy @ April 21, 2012, 12:14)Never heard of it till now...of course if I say "pork steak" most of the country doesn't know what I'm talking about either.
Pork steak is a thick piece of pork with little to no fat, right? About the size of a small steak.
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| April 21, 2012, 15:21 |
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User no longer registered.
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Re: Chorizo.
Depends on how much ya wanna pay for 'em. They are large, but there's high end and low end, just like beef steaks.
I'm not crazy about 'em, but they are a standard for bbqing around here.
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| April 21, 2012, 15:45 |
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NRG4U
63 / male
Beaver City, Nebraska, US
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Re: Chorizo.
I love chorizo, its great on pizza or spaghetti, adds a nice lil snap
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| April 22, 2012, 22:51 |
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onehornee
64 / male
69'sDevine, Michigan, US
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Re: Re: Chorizo.
QUOTE (Chazzy @ April 21, 2012, 15:45)Depends on how much ya wanna pay for 'em. They are large, but there's high end and low end, just like beef steaks.
I'm not crazy about 'em, but they are a standard for bbqing around here.
I love pork steak, I usually buy meat by the loin,and have it cut special,the ones I have left in the freezer are bigger then a dinner plate,Yum good stuff..Never had chorizo but perve is gonna make chinchilla for me lol 
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| April 23, 2012, 11:34 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Re: Chorizo.
QUOTE (onehornee @ April 23, 2012, 11:34) QUOTE (Chazzy @ April 21, 2012, 15:45)Depends on how much ya wanna pay for 'em. They are large, but there's high end and low end, just like beef steaks.
I'm not crazy about 'em, but they are a standard for bbqing around here. I love pork steak, I usually buy meat by the loin,and have it cut special,the ones I have left in the freezer are bigger then a dinner plate,Yum good stuff..Never had chorizo but perve is gonna make chinchilla for me lol
. Ya had to pm you on the chinchilla thing, did not want to offend anyone. Ya right, as if my pics would'nt take care if that. lol. Speaking of chinchilla,
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| April 23, 2012, 11:44 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
I have no idea what happened to the rest of my last post, quoting Syb. I will just wait to see if it shows up. If not, will re post when I have time. 
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| April 23, 2012, 12:00 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
Ok, got a minute.  This is actually for another topic. A quick spanish lesson. In spanish, double L's, make a Y sound. Chinchilla, in spanish, would be, chinchiya. D's, are soft, like a "th" pronunciation. 2 D's in one word, as in "donde" (where), the second D, is even softer. And thats yoyr lesson for today, kids. Now, if I can figure out english gammer. Spelling, sentence stucture, etc. (place my "dumd ass" critter here)
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| April 23, 2012, 12:15 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
Made chorizo this morning, and to keep it authentuc, am sharing it with a Mexican.  
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| April 28, 2012, 15:13 |
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onehornee
64 / male
69'sDevine, Michigan, US
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Re: Chorizo.
Lol perve atta boy.have a good weekend .I'm just swapping oxygen,acetelene tanks at tractor supply.could you email me some I'm hungry too.lol.I'm not Mexican tho.
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| April 28, 2012, 15:27 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Chorizo.
QUOTE (onehornee @ April 28, 2012, 15:27)Lol perve atta boy.have a good weekend .I'm just swapping oxygen,acetelene tanks at tractor supply.could you email me some I'm hungry too.lol.I'm not Mexican tho.
. On its way, get ready for happy mouth. Mm mm good.
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| April 28, 2012, 15:36 |
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onehornee
64 / male
69'sDevine, Michigan, US
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Re: Re: Re: Chorizo.
QUOTE (perveman @ April 28, 2012, 15:36) QUOTE (onehornee @ April 28, 2012, 15:27)Lol perve atta boy.have a good weekend .I'm just swapping oxygen,acetelene tanks at tractor supply.could you email me some I'm hungry too.lol.I'm not Mexican tho. . On its way, get ready for happy mouth. Mm mm good.
Thanks for the E food Perve but did you have to drain the battery in my Kenworth,Guess Ill eat My E charizzo while it charges :/
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| April 28, 2012, 16:32 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
Ok, by popular demand, (in my mind), tweeking Sloppy Joes. Chop onion and green bell peppers, put in large fying pan first. Flatten out the hamburger (dont believe the hamburger jive ass bullshit), like a disc, and put on top of the onion and peppers, 3 and and half burner temp, cook slowly as the flavors mix. When its turning brown, drain excess grease, return to burner, flip it over. Wait till other side, is brown. Chop it up. Fiish cooking till all evenly brown. Turn burner to 4 and a half. Add Sloppy Joe, sauace, sprinkle oregano, and garic powder, add 1 extra can of water. Still at times. Simmer at least 45 minutes. Turn off burner, let cool. When cool, transfer to a sealed container, put in fridge, giving it a day before nuking it to eat, so the flavors have blended. Have a happy mouth. The ole perve says, you are welcome.
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| April 30, 2012, 11:46 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Chorizo.
Gabriel Iglecias............ New comedy routine. I'm not fat, I'm fluffy'. Comedy channel.
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| April 30, 2012, 13:24 |
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Iwant2kssuallovr
62 / female
Bendover, Florida, US
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Re: Chorizo.
Huevos Rancheros ~ chorizo, black beans, tortilla,
salsa, & pepitas.
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| May 4, 2012, 02:26 |
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perveman
111 / male
Tucson, Arizona, US
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Re: Re: Chorizo.
QUOTE (Iwant2kssuallovr @ May 4, 2012, 02:26)Huevos Rancheros ~ chorizo, black beans, tortilla,
salsa, & pepitas.
. 10-4 on the grits. We could cook together, but......yadda, yadda (you would need to be blind, yadda, yadda), eeck, dammit. How can I unsee that? Good eats though. I CAN hook it up. But ya'll will never know.
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| May 4, 2012, 02:44 |
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kamarel
60 / male
Alexandria, Louisiana, US
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Re: Re: Chorizo.
QUOTE (Iwant2kssuallovr @ May 4, 2012, 02:26)Huevos Rancheros ~ chorizo, black beans, tortilla,
salsa, & pepitas.
yum
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| May 5, 2012, 09:41 |
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User no longer registered.
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Re: Chorizo.
Chicken and Chorizo Risotto with spicy green peppers and onions...one of my favourite things ever
Also - sorry about this Perve, but we already have a Naked Chef here, although in fairness it is because of his no-nonsense simple approach to food rather than his lack of clothing
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| May 5, 2012, 21:27 |
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