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Could someone in the know tell me the correct way to pronounce "chirozo" - as in the sausauge. So I can ask & not point when I want to purchase some. Embarrassed

Thanks.

1 Reply

@msolga,

chorizo is the spelling -- I assume you're looking for a Mexican sausage?

1 Reply

@jespah,

I thought it was Spanish, jespah. (Perhaps I've got the spelling wrong? I'll check.)
Thanks for responding, though.

2 Replies

@msolga,

1 Reply

@Butrflynet,

"Sher - ee - zoe" !

So that's how you say it! Surprised

Thank you, Butrflynet. That's terrific! I will feel much less of a goose when buying those fantastic sausages in the future! Very Happy

1 Reply

@msolga,

The fellow I last bought them from pronounced chorizo = "chor - ee - toe"!
I couldn't figure out where the "t" came from!

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Chervil: What does it taste like? And what is an acceptable substitute for chervil when a recipe calls for it? I'm unfamiliar with this herb/green, which-ever it is. Don't think I've seen it for sale in any of my local nurseries, either. A bit of a mystery, really .... Confused

1 Reply

@msolga,

It's used a lot in French cooking and tastes similar to curly leaf parsley but has more of an anise/peppery taste. It's has a mild flavor and is often used in poultry and fish dishes. I just checked the ingredients list of my bag of herbs de Provence and it is on the list.

From what I've heard it is also a good plant to use for keeping slugs from your garden if you plant it outside the area. They love it!

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@Butrflynet,

Substitutes for it might be some regular curly parsley and a bit of sage or an even smaller bit of tarragon.

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@Butrflynet,

Thanks (again!) , Butrflynet.

So the curly variety of parsley (we call it "English" parsley), as opposed to the Italian/"continental"/flat leaf variety. That's pretty easy. I have plenty of both varieties growing in my garden! Plus sage & potted tarragon in the summer ....

1 Reply

@msolga,

I've grown chervil... it's nice to have.

1 Reply

@ossobuco,

You have, osso?

What sort of (gardening) conditions best suit? (Wondering if I have a few possible spots in my garden.)

... & how do you use the stuff in your own cooking?

1 Reply

@msolga,

Same as parsley, etc., as far as I know.

I used chervil in rolled biscuits.. and other things, but I don't remember what right now, will look it up.

Sunset Western Garden book says to use it like parsley, fresh or dried.
Says that it goes to seed quickly in hot weather, to keep flower clusters cut to encourage leafy growth, and mentions partial shade. (Anthriscus cerefolium)

1 Reply

@ossobuco,

This seems a nice site re chervil..

http://www.theepicentre.com/Spices/chervil.html

1 Reply

@ossobuco,

http://www.theepicentre.com/Media/chervil.jpg

A member of the carrot family. That's a surprise!

Many thanks for the link, osso. Very interesting & helpful. I will investigate the possibility of chervil in my cooking (& in my garden) further!

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@msolga,

There is a Spanish chorizo, as well as a Mexican chorizo. They're decidedly different critters, with different tastes, different uses, and different pronunciations.

1 Reply

@ehBeth,

Is that so, ehBeth? Interesting. I didn't know that (tho it sort of makes sense.)
Understandably I guess (due to the the main nationalities which migrate to Oz) I've never come across the Mexican variety here. I suspect it's a fiery cousin of the Spanish variety!

1 Reply

@msolga,

http://en.wikipedia.org/wiki/Chorizo

using insanely huge generalizations, I'd say the Mexican chorizo is looser and fattier. Not to my taste.

1 Reply

@ehBeth,

Thanks for that link, ehBeth. I had no idea there were so many different varieties! Gosh.

Like you, I'm not crazy about fatty pork sausages either. Of any variety.

My (newly discovered) local butcher makes fabulous fresh ones (which require cooking) & my local market deli has great smoked ones available. A girl could go wild! Laughing

1 Reply

@msolga,

I cook the chorizo with sauerkraut - fusion cuisine Laughing

It's so good though!

1 Reply

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