Watching my Spanish hosts cook in Málaga almost gave me a coronary.
1) Take a sizeable length of chorizo, probably the fattiest sausage in existence and certainly one of the few to weep buckets of fluorescent orange grease when cooked;
2) Pour about a pint of oil into the frying pan and heat;
3) Bung the chorizo slices into the pan and fry until they are swimming in a vat of vegetable oil and molten lard;
4) Vaguely fish them out of the pan and whack them straight onto the plate;
5) Enjoy, with bread, beer and a heart bypass.

It still irks me when I go to other people's houses and see them cooking meat without draining it. Then again I tend to be a bit fanatical about it myself, typically putting mince on two layers of paper towel, with one layer on top, and changing the top layer at least twice. The result is lean as you like but it tends to resemble rabbit food.
( .Yeti. El amor en los tiempos del cólera, Wed 21 Jul 2010, 9:58, Reply)