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. <\/p>\n
\nI 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<\/em> to remove.<\/p>\n \nThe plot thickened when I read the ingredients list:<\/p>\n \nBut 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?<\/p>\n \nOf 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<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … <\/p>\n\n