The Casing of the Missing Chorizo

Chefs/foodies/sausage connoisseurs help me out here. I'm trying to solve a Chorizo-related mystery. Back when I lived in Florida, I would go to my local Publix, pick up a package of Chorizo and usually crumble (having removed the casings) and saute it with some garlic, onions, flat-leaf parsley and tomatoes and serve it over pasta. The Chorizo I bought had a tangy, sweet, pungent, spicy, Paprika taste. It was bright red and rendered a lot of delicious fat.

In my new locale, I shop at a somewhat upscale grocer. The Chorizo I bring home is distinctly different from the sausage I used to get. It is hard, the casings are pretty much impossible to remove, and the flavor is far more smoky and subtle. It does not crumble, it is more subtle in color, and does not render much fat. I don't find the flavor of it nearly as pleasing as sweet, spicy variety from my old grocer. What the hell is going on here? I miss my beloved Chorizo!!!!

And that's ok, it's my porn too

Awhile back I was watching a stand-up routine wherein a comedian described watching Food Network as like watching porn when you're hungry. I thought it was hilarious, true and I guess it stuck with me, thus the title.

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