Talk:Chorizo

message: There are longanizas in other countries besides the Philippines; Mexico and Spain are known for longaniza.  Also, the longaniza has its roots in Spain and became adapted, in regional variations, by numerous countries that were once Spanish colonies-- the Philippines is only one such country to do so.69.235.84.59 04:30, 24 December 2006 (UTC)
thread_title: Longanizas

message: How can you prove the claim? Longaniza is its own sausage in the Dominican Republic. Here's a picture of Dominican Mangu with longaniza http://farm2.static.flickr.com/1329/595212251_07f43d7838.jpg
I would know personally because I am Dominican and my wife is Filipina. Ive been to Quezon City, Pampanga and Pangasinan, many many way to many times, and I can say this for sure, both sausages are a namestaple in its respective countries. In fact, In the SM Mega Mall in Metro Manila and also in stores in the Domincan & New York City, Longaniza often has its own seperate freezer section.Kcuello (talk) 14:57, 28 December 2007 (UTC)
thread_title: Respnse to Longaniza

message: It's just not realistic to include the template of every wikiproject related to a country where chorizos are eaten. I've gone bold and removed all of them for now. If anyone wished to re-add them, please think it over carefully, since the food and drink project could handle this a lot better. Peter Isotalo 14:40, 3 June 2007 (UTC)
thread_title: National projects

message: How about an organized list of chorizos/chouriços and other enchidos, anyone? The Ogre 10:18, 9 August 2007 (UTC)
thread_title: List

message: I believe that we should move this page to either Chouriço or Chorizo because I don't believe pages should have slashes in them. I believe we should make redirects to whatever the proper spelling is. Karen Carpenter's Biggest Fan 23:07, 10 August 2007 (UTC)
replies: text: Support and recommend chorizo, as more common in English. Double names are wrong.  Septentrionalis PMAnderson 05:26, 11 August 2007 (UTC)
replies: text: Yes, you are right. I had made the previous move to the double named version - I should have thought it better. The Ogre 13:18, 11 August 2007 (UTC)
thread_title:  Requested move 

message: At Pokez Mexican Resturant in Downtown San Diego they have vegan Chorizo. Is this not really Chorizo? Should this article make a reference that Chorizo does not have to include meat? —Christopher Mann McKaytalk 00:06, 8 September 2007 (UTC)
replies: text: NO! --Dumarest (talk) 18:47, 22 March 2008 (UTC)
thread_title:  Meat? 

message: Mexico is not considered part of the Caribbean region. It is considered part of North America, and I have removed the caption from its subheading. I also broke off the Dominican Republic being that the island is of course, in the Caribbean, and both Chorizo and Longaniza are very important parts of the culture.  —Preceding unsigned comment added by Kcuello (talk • contribs) 14:52, 28 December 2007 (UTC)
thread_title: Caribbean Removed

message: I reworded that section to make it clear that not ALL chorizos are made from variety meats, because as it was worded, it WAS biased. In fact, the only place I’ve seen that kind of chorizo is Wal-Mart. All the chorizos I’ve bought at latin markets are made from muscle meat and fat, and look basically like a darker hot italian sausage (though, of course, with a vastly different flavor!). I’ve added a link to chorizo recipes. tooki (talk) 12:59, 13 June 2010 (UTC)
replies: text: Ugh! That's awful! Chorizo must proceed from better pieces of meat by law here in Spain.  —Preceding unsigned comment added by 89.129.47.227 (talk) 10:17, 24 August 2010 (UTC)

text: Agree on your correction to Lentilles (Lentejas con Chirizo colorado; only for winter!)Mariano(t/c) 19:43, 13 August 2008 (UTC)
thread_title: Urban legend

message: The leftmost image in the line of 4 is in my opinion almost illegible - might a better picture be found?? --Dumarest (talk) 17:41, 5 April 2009 (UTC)
thread_title:  Portuguese chorizo 

message: The following is from the article:
"The cultural exchange is in both directions, though, since the Mexican culture is adopting wheat instead of nixtamilized corn as their basic bread."
::No, no, no, no, no. Some people here eat more wheat than corn (especially in the North), but the main staple is and I hope always will be nixtamalized corn. Tortillas, sopa de tortilla, gorditas, tlacoyos, sopes, pozole and an endless variety of nixtamal dishes are the irrefutable proof . During the commercial cycle 2011/12, Méxican people consumed 16 million tons of corn, while consuming less than the half of wheat (7.8 million tons). (http://eleconomista.com.mx/columnas/agro-negocios/2012/10/30/consumo-cereales-mexico) --189.213.114.161 (talk) 02:41, 13 January 2015 (UTC)
replies: text: It refers to this: Nixtamalization. --Jotamar (talk) 16:43, 29 April 2010 (UTC)
replies: text: Thank you for the link - I should have noted this! Dumarest (talk) 11:21, 30 April 2010 (UTC)
thread_title:  Mexican Chorizo 

message: This paragraph seems to have disappeared from the article - what happened? Is there no such thing as Spanish chorizo?? (Dumarest (talk) 02:28, 14 February 2011 (UTC)
replies: text: I restored it, assuming good faith, and left the IP who made the edit un pequeño mensaje... -- nsaum75 !Dígame¡‎ 02:46, 14 February 2011 (UTC)
replies: text: There was a change, due to "a 404" re Spanish chorizo - what does that mean? (Dumarest (talk) 14:03, 15 June 2011 (UTC)
thread_title:  Spanish Chorizo 

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thread_title: File:Longanisa.jpg Nominated for speedy Deletion

message: Chorizo is also made in the U.S.  There are choices among pork, beef and soy, as well as hot and mild.  They are made in the Mexican style, i.e., with vinegar and chiles instead of wine a pimenton, however, they are made in the U.S.  Seems like this should be added, as well, since everyone else and his brother is in there, and we do have our own twist with the beef and soy.  Zlama (talk) 00:48, 12 March 2012 (UTC)
thread_title:  U.S. Chorizo 

message: Wow, this is all over the place, a brain dump, unfortunately mostly subjective/anecdotal.  For example, I grew up in San Francisco and have never seen any confusion between linguiça and chorizo.  For that matter, I've never seen chorizo on a pizza menu, although I have definitely seen linguiça, but YMMV – and that's the whole trouble with at least this section...it's a jumble of snippets which are true in very specific areas but not in others, i.e., from one restaurant or shop to another.  
 
I think you need to confine your comparison to the differences between the two styles of sausage and not try to drag in a bunch of questionable details that apply only regionally, at best.  In Providence, Rhode Island, with its large Portguese population, linguiça is indeed designated as Portuguese.  But in California with its much larger Hispanic population, it's more generally designated as Spanish.  Although in areas of the state where the predominating population is Portuguese, rather than Hispanic...do you see what I'm saying???  What amounts to anecdotal evidence doesn't belong in these articles because it is too easily refuted/called into question by those who have a different experience.  And it is misleading to those who come here to be informed.  Zlama (talk) 01:20, 12 March 2012 (UTC)
thread_title:  Comparison with linguiça 

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thread_title:  External links modified 

message: I was surprised to see that chorizo is described as fermented – is that described in any of the citations? PriapicPrimate (talk) 18:45, 31 December 2021 (UTC)
replies: text: Oops, wasn’t finished writing! I checked citation 4, but there’s no mention of fermentation. I haven’t had a chance to check the others. PriapicPrimate (talk) 18:46, 31 December 2021 (UTC)
thread_title:  Is Chorizo Fermented? 

message: ^
2603:8001:FF3C:4100:8CD4:437D:4BFB:A279 (talk) 05:49, 28 April 2022 (UTC)
thread_title:  Needs a much better intro that includes chorizo from the Americas. 

message: Some recipes are significantly different. Other recipes make a great deal of noise about being different by saying "THEIR version uses pork, garlic, smoked paprika, and salt, but OUR version is different: we use pork, garlic, smoked paprika, and salt!!" :D TooManyFingers (talk) 20:44, 13 July 2023 (UTC)
thread_title:  Recipe differences 

message: Does chorizo verde contain any meat? The current description doesn't say. TooManyFingers (talk) 01:09, 14 July 2023 (UTC)
thread_title:  Chorizo verde 

message: The Spanish version includes history and other notable information, while the English version does not. - MateoFrayo (talk) 18:52, 26 October 2023 (UTC)
replies: text: Why don't you add that yourself? --Jotamar (talk) 20:15, 27 October 2023 (UTC)
replies: text: I'm no chorizo expert myself. - MateoFrayo (talk) 00:38, 29 October 2023 (UTC)
thread_title:  Spanish vs. English Article