Chorizo is NOM
I'm going to cook something with it this weekend, probably this again.
( Agnostic Antichrist Baltimora, Thu 13 Oct 2011, 12:24, 3 replies, latest was 14 years ago)

Try adding some cannelini beans in.
Baldy baked beans
( sporters I’m sincerely gratitude to you, Thu 13 Oct 2011, 12:27, Reply)

Hmm, shall consider it

( Agnostic Antichrist Baltimora, Thu 13 Oct 2011, 12:31, Reply)

Chorizo is NOT nom.
It is greasy and spicy and yuck.
Give me a nice piece of blackened chicken instead. Yum yum yum.
( b3th Not shit. Not mod., Thu 13 Oct 2011, 12:28, Reply)

You're a bit weird, aren't you?

( Agnostic Antichrist Baltimora, Thu 13 Oct 2011, 12:31, Reply)

Yes.
Yes I am.
( b3th Not shit. Not mod., Thu 13 Oct 2011, 12:31, Reply)

Oh dear. Oh dear dear dear.

( Roota zweeeeeoooooowm, Thu 13 Oct 2011, 12:31, Reply)

True story, if you want you meat 'blackened', the best thing to do is cover it in yoghurt with any sort of flavouring you want (or even just nothing).
Aside from experiance on this one, Heston Bloomingtile did an experment and the yoghurt cuts deeply into the meat with a lower burning temprature so chars more. But if you di it just-right, it doens't go bitter, so you get the perfct 'blackened' meat.
( G/PP 💩💩💩💩💩&#128, Thu 13 Oct 2011, 14:00, Reply)

Not unlike what I sometimes make with it.
As a treat at some point I'm going to have some with cream cheese on toasted ciabatta.
( Roota zweeeeeoooooowm, Thu 13 Oct 2011, 12:30, Reply)