Benefits of Pork Chorizo?

On Cinco de Mayo our local supermarket had El Mexicano Pork Chorizo for $1.50 each, so, almost having taken the sobriquet of “Snausage Guy” instead of “Asparagus Pee Guy,” I couldn’t resist.

I always get this mixed up with Linguica, which I definitely prefer, and I was a little surprised when I went to cook it that the casing was clear plastic that you actually had to remove.

The plot thickened when I read the ingredients list:

  • Pork Salivary Glands
  • Pork Lymph Nodes
  • Fat (cheek)
  • Short list of spices (paprika, chile, garlic, sodium nitrate)

But see, I have this theory of nutrition that says there are trace elements and unique proteins in almost everything, so, salivary glands and cheek fat, I mean, what the heck – what if there’s something in there that prevents cancer or West Nile in the same way that vitamin C prevents scurvy and D prevents rickets?

Of course, it’s not doing my heartburn or gout any good (hey, I’m old, so lay off), but I like it a lot better than this guy: Chorizo Crawl on Chowhound.

Get a Blue Clue

Kool out, Gel-manI just had to blog when I heard these words come out of my mouth awhile ago: “Damn it, I left my frozen blue Jello in the microwave.”

See, they’re really Kool-Aid&#153 brand “gel snacks,” and as Emily has pointed out, they say right on the label, clear as day, “DO NOT FREEZE.”

But, scofflaw that I am, I keep them in the freezer, and I nuke them for 10 &#151 11 seconds (12 would just ruin it), and I eat them with great relish.
(Note: Great relish is nothing whatsoever like pickle relish.)

I have this picture of the Kool-Aid guy because it’s impossible to find a picture of these blue jello snacks on the internet, so I will perforce have to take it upon myself to snap one at a later date.

In the meantime, I did come to know that most “blue kool-aid” images refer to the art of dying wool yarn.

There is also an adult drink made with blue Kool-Aid called the “Steve”, after Steve, the orginal host of Blues Clues&#153. The site has this ad, and this recipe.