Reply #142: Are you kidding?

[Modem Butterfly]

Telling someone you find their tastes in cookbooks to be scary is an ad hominem attack?

:rofl:

And you think I'm trying to save face in a discussion about sausage?

:spray:

Look, I'm not a big admirer of Rachel Ray, but even I admit that she is capable of using ingredients from outside the New York metropolitan area. Certainly someone on a nationally broadcast show aimed at folks who don't have a lot of time to cook might be interested in using ingredients that most of the country can find, including Mexican Chorizo and Polish Kielbasa. And hopefully, someone with the talent and experience to have a broadcast audience knows whether or not she's using Mexican or Spanish Chorizo. If she's as into using Spanish Chorizo, and only Spanish Chorizo as you claim, surely her recipes on FoodNetwork.com would specify that. But nope, they don't, and in fact most of the recipes available on their website don't even specify that you treat the Chorizo in a manner that would indicate which type of Chorizo you're using.

Jesus Christ, I can't believe this discussion has descended into such minutae...

Edited to change a smiley...