Breakfast at 2?

[foretinterdite]

So today was one of those wake up, work, go back to bed, wake up, work, make breakfast days.  Casting about for a non-oat option, I finally gave in and used the rest of C's "Trader Joe's Spicy Chicken Chorizo" as she'd been asking.  Like the giant rat, I ate it so you didn't have to.

I was skeptical that this was going to work out to begin with, as

Comments

[ms_worplesdon]

"white people spicy."

*spits beer on monitor*

This is definitely a problem. I've gone so far as to ask native run restaurants to "make it like you do for yourself," in order to get the really good stuff. So my tongue is red for days. Big fat whatever.

I just got a grinder, so my next step is making sausage. What, in your opinion, is the best chorizo you've ever had?

Seattle's heard of salt, right?

*loves you for posting about breakfast*

[foretinterdite]

The best chorizo I've ever had came in lump form from tienda something or other. Outside of that, Hemplers makes a good if fairly lean one, if they're available where you are. You have to tell me how the sausage works out. I used to have a grinder, till the friend I loaned it to rusted it solid.

Seattle doesn't have nearly enough plows or sand/salt trucks. And most years it won't see more than one day of persistent snow or ice. So they basically hit the main roads and the hills, and assume that nature will take care of the rest. Sometimes, this works.

My worry is that this spells the end of even the hardy greens at the farmer's market.

[ms_worplesdon]

I'll look that up! MBJ doesn't eat pork (mostly because they're too smart unless you get them sportingly), so we want to make poultry sausage that doesn't completely suck, which means starting from non-poultry recipes.

How can you count on produce at all in this climate? I ask you.

No, people who don't expect snow more than once a year are NEVER prepared for it.

[foretinterdite]

mostly because they're too smart Fair enough. Have you ever had the Aidells chicken apple sausage? It's a brilliant breakfast sausage, and the apple makes up for both some of the dryness and less-sweetness(?) of the chicken.

Did you see the changes in the USDA plant hardiness zone map last year? There's a good interactive graphic at: http://anthropik.com/2007/01/usda-hardiness-zones-shifting-north/

And we do get snow more than once a year. But it's almost always gone either overnight via rain or melted by 9:30/10:00 the next morning.

[tailoredshirt]

It's not a good tamale if it's not a little greasy. That's where the flavor lives.

Word.

And sorry, I cannot commiserate with you re: the ice and snow.

[foretinterdite]

Fair enough. I'll take the trade for the various forms of twisty wind you get down there. Although there was a tornado disturbingly close to my mom's house last week.

[tailoredshirt]

Here, on the Gulf Coast, we're more about the hurricanes and floods and tropical storms. No tornados recently, thank god.

We can complain about rain together. I hear you guys get a lot of that. :p

[shes_gone]

This post has made me hungry for some OG.

Oh, white people spicy. I've lived in a few different geographic regions in Canada and the US, and have never had trouble obtaining the real spicy, even though I do occasionally have to fight for it due to my flawless alabaster complexion.

But then I moved to Minnesota. AND OMG.

Minnesotans routinely find their ketchup to be too spicy. Even when I go to the most authentic ethnic restaurants I can find, and order the spiciest thing they've got, I still cry a little. And not because my mouth is on fire, no.

*weeps*

[foretinterdite]

Region matters. The Bay Area is good for authentic (while not hot, the shrimp paste dishes at Burma Super Star in SF are genuinely scary to most non-SE-asians,) but new england blows. Frying something and glazing it orange does not make it Chinese food.