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best place to find linguica or spanish-style chorizo in SF?

how did it turn out?

Caldo Verde - can't find hard spanish-style chorizo - just uncooked mexican

I thought about kielbasa but…. meh. Really want something with that spicy, oily, toothsome feel to it…..

Nov 18, 2013
kingfisher5 in Home Cooking

Caldo Verde - can't find hard spanish-style chorizo - just uncooked mexican

yep, thanks. Cook's Illustrated does like to tinker - collard greens instead of kale, chorizo for linguica/chourico.

Thanks for all who responded!

Nov 18, 2013
kingfisher5 in Home Cooking

best place to find linguica or spanish-style chorizo in SF?

remarkably, I'm having a hard time finding this ...

Caldo Verde - can't find hard spanish-style chorizo - just uncooked mexican

I'm trying to make caldo verde (sausage & collard green stew, Portuguese recipe) but we couldn't find any hard cured linguica or chorizo sausage - just the soft mexican-style sausage. Anyone used this as a substitute? should I cook it whole first or cut up and brown the pieces uncooked? any other tips?

… basically following a Cook's Illustrated recipe but they don't offer any guidance on the sausage.

also for future reference .. good places to find authentic linguica sausage to buy in SF?

Nov 18, 2013
kingfisher5 in Home Cooking

Flavor-neutral marinade recipe for moist grilled chicken skewers (for mole)?

thanks to both of you! should I be concerned about the chicken being too salty if I brine it in bite-sized pieces?

Oct 14, 2011
kingfisher5 in Home Cooking

Flavor-neutral marinade recipe for moist grilled chicken skewers (for mole)?

dry or wet?

Oct 13, 2011
kingfisher5 in Home Cooking

Flavor-neutral marinade recipe for moist grilled chicken skewers (for mole)?

All,

I've agreed to be the grillmaster for a mole taste-testing party for about 60 people. I need to make bite-sized pieces of chicken for people to dip in to mole (they are testing 4 diffferent recipes to decide which one to enter in a city-wide contest).

I therefore need to make the chicken neutral-flavored, BUT not dried out, so as not to clash or confuse with the mole sauce. All of my favorite marinade/chicken grill recipes involve big flavors.

Cooks Illustrated has this wacky bacon puree that they baste chicken skewers with... that's a nonstarter because of the bacon flavor.

Thoughts? also, dark or white meat?

Oct 13, 2011
kingfisher5 in Home Cooking