@@2guysandacooler thank you la verdad muy buen canal me a ayudado mucho en cuestion de queso y chorizo proxima semana enpiezo con el chorizo verde gracias por conpartir
I've recently picked up sausage-making, and have been learning so much across this channel. I've done bangers and bratwursts a few times, and am looking to do something with more fresh herbs. I could've sworn I came across one of your videos where the featured sausage is described as "herb-forward", but I don't think it was this specific one. Would you happen to remember having another? Thanks!
Hey man.. small suggestion First grind the hard spices and salts and stuff like that in a spice grinder before mixing everything into the blender.. (Becuse usually it's much easier to sharpen or replace spice grinder blades then blender blades)
Would adding a lactobacterium to the sausage modified as you stated for a firmer texture and allowing it to ferment to around 4.9pH be a doable thing and give you more of the authentic flavor that you lose by omitting the vinegar? I have been trying to replicate sauerbraten in a sausage without vinegar, so it would have the texture of a bratwurst or kielbasa, but thus far the flavors imparted by vinegar and the flavors drawn out of other ingredients by the vinegar have been difficult to replicate. Fermenting kind of works but misses some of the flavor still. Wondering if a combination of fermentation and encapsulated citric acid would work. Thinking the encapsulated citric acid might provide some of the bright flavors that seem to be missing with fermentation alone. NOt sure if I am explaining it well though, as I am not sure how to explain the flavor that is missing with not using vinegar.
@@2guysandacooler Never thought about allowing the ferment to push the pH that low. Thank you. I am assuming that by the time the ferment has pushed the pH that low the bind is already set and the texture will not be adversely affected?
Eric, I've been making Chorizo Verde since I lived in Tucson, Arizona back in the early 90s, your cooking of the tortillas got me thinking though, I wonder how this would be if it were made like a quesadilla and charred on a Chud Press
I have been cooking sausage for thirty years. When I add vinegar to a sausage recipe, stuff it and cook it it expresses a lot of liquid. What is going on there chemically to cause the liquid to cook away and the sausage to shrink so much? Thanks for sharing, I really enjoy your channel.
Huh, might have to give this a try, a couple years ago I tried Rick Bayless'' recipe but the spinach powder in it just overpowered all the other flavors.
wow, Beautiful! those tortilla look outstanding aswell, will definitley love to know how you did this, and a whole segment on mexican cooking sounds great aswell.
After trying a tube of store bought Chorizo as a youngster, I was turned off after reading the ingredients. 'Salivary glands & Lymph nodes' is a small step away from 'lips & assholes'! But then I realized there's a much healthier way. These days I've always go some ground Chorizo in the deep freeze.
You're a good teacher & I love learning from you so please bring on the Mexican cooking!
Man I would love to see some more mexican recipes. This was great
First of all, YES on how to cook like a Mexican!!! But oh my! I absolutely could set right there and help you scarf that down!!!
Been looking for a video like this explaining how to prep this kind of chorizo!
I’m loving the Mexican recipes!
I would love you to share and teach us Mexican cuisine! Anything you make looks delicious. Thank You
Big yes to Mexican cooking!
Sausage made from Thanksgiving leftovers, next? Turkey, stuffing, cranberries...oh my.
Don’t recon that’ll happen, we’re purists. From Scratch.
That's rather awesome. I've been making my own chorizo the last couple of years but not green. I'll have to try this
That would make a great sausage roll 😋
More foods from your home country please ‼️
I would love to learn how to cook all kinds of stuff like that
you can do it..
Hello eric on the red wine you have any recomendation sweet, dry , or any bottle name? Thank you
i used a dry red but any red works
@@2guysandacooler thank you la verdad muy buen canal me a ayudado mucho en cuestion de queso y chorizo proxima semana enpiezo con el chorizo verde gracias por conpartir
I've recently picked up sausage-making, and have been learning so much across this channel. I've done bangers and bratwursts a few times, and am looking to do something with more fresh herbs. I could've sworn I came across one of your videos where the featured sausage is described as "herb-forward", but I don't think it was this specific one. Would you happen to remember having another? Thanks!
that's a tough one. Could have been the cumberland sausage. Not sure
Burrito de desayuno . Tortillas de harina grandes. Huevos. salsa Guacamole. .Queso. Sour cream.
🤤🤤
Now that looks like one killer taco.
Eric, very interested in genuine authentic Mexican recipes and techniques.
Great job Eric. I would love to see you make some friulano salami from northern Italy. Nobody shares information about this specific one.
Hey i want to try your flour tortillas!!
It's so good! I'll share a recipe coming soon!
That looks like it would be really good with some scrambled eggs in a burrito.
Yes I want to make good food!
Hey man.. small suggestion
First grind the hard spices and salts and stuff like that in a spice grinder before mixing everything into the blender..
(Becuse usually it's much easier to sharpen or replace spice grinder blades then blender blades)
Thanks for the tip!
Yes please yummo
Would adding a lactobacterium to the sausage modified as you stated for a firmer texture and allowing it to ferment to around 4.9pH be a doable thing and give you more of the authentic flavor that you lose by omitting the vinegar? I have been trying to replicate sauerbraten in a sausage without vinegar, so it would have the texture of a bratwurst or kielbasa, but thus far the flavors imparted by vinegar and the flavors drawn out of other ingredients by the vinegar have been difficult to replicate. Fermenting kind of works but misses some of the flavor still. Wondering if a combination of fermentation and encapsulated citric acid would work. Thinking the encapsulated citric acid might provide some of the bright flavors that seem to be missing with fermentation alone. NOt sure if I am explaining it well though, as I am not sure how to explain the flavor that is missing with not using vinegar.
I think that would work great!! Ferment though to a 4.5 - 4.6 to get that subtle brightness and you can omit the ECA
@@2guysandacooler Never thought about allowing the ferment to push the pH that low. Thank you.
I am assuming that by the time the ferment has pushed the pH that low the bind is already set and the texture will not be adversely affected?
That is correct. Just add more dextrose on the front end (.8% - .9%)
When you sliced a piece off was that raw?
no. That was cooked
Eric, I've been making Chorizo Verde since I lived in Tucson, Arizona back in the early 90s, your cooking of the tortillas got me thinking though, I wonder how this would be if it were made like a quesadilla and charred on a Chud Press
Now that would be Tasty!!!
I have been cooking sausage for thirty years. When I add vinegar to a sausage recipe, stuff it and cook it it expresses a lot of liquid. What is going on there chemically to cause the liquid to cook away and the sausage to shrink so much? Thanks for sharing, I really enjoy your channel.
Huh, might have to give this a try, a couple years ago I tried Rick Bayless'' recipe but the spinach powder in it just overpowered all the other flavors.
wow, Beautiful!
those tortilla look outstanding aswell, will definitley love to know how you did this, and a whole segment on mexican cooking sounds great aswell.
Thank you. It's such a simple and delicious recipe. I'll post it soon
To make it greener, it is better not to use a blender for all the green ingredients, but to grind them in a meat grinder.
HOW DID I MISS THIS EPISODE LAST YEAR???? UA-cam betrayed me
Mexican cooking please !!
A foolproof flour tortilla recipe would be appreciated. Mine ends up like a truck clutch plate 😝
consider it done!!
Did you get a new camera?
no. does it look like I did?
To me it looked like a crisper image. Also, the edits seemed more jarring. Who knows maybe it's just me.
Edit the video description
what part of the description box should I edit 😉
@@2guysandacooler cHorizo vs cOrizo, you forgot the H...
Thanks Dave. Just fixed it.
That salsa is just in the middle to make a pipián, just add the meat !
After trying a tube of store bought Chorizo as a youngster, I was turned off after reading the ingredients. 'Salivary glands & Lymph nodes' is a small step away from 'lips & assholes'! But then I realized there's a much healthier way. These days I've always go some ground Chorizo in the deep freeze.
Where's the guts ?
Ash Hungarians sausage
I truly hate cilantro so
Yous a country Chicano. Chorizo is Spanish not Mexican
😂😂😂 The entire country of Mexico will disagree with you
@@2guysandacooler Also most of South América calls chorizo to any Sausage... So yeah.. chorizo Is not only the spanish kind by far!!!