Reply #143: The error is yours, see.

[BearFlagDemocrat]

And hopefully, someone with the talent and experience to have a broadcast audience knows whether or not she's using Mexican or Spanish Chorizo.

Of course she knows. It's just that outside of the Southwest, Mexican chorizo is almost unheard of. Spanish Chorizo is just "chorizo". When people say "bell pepper" you think green, but if they specify "red" or "yellow" then you know to use those kind. Same thing.

Spanish chorizo is smoked, and derives its flavor from paprika instead of chili powder. Kielbasa is a smoked sausage, more heavily garlic than paprika, but still similar. Mexican chorizo, which is possibly what you're thinking of, is uncooked spiced ground pork. It's uncooked, so it's impossible to slice. It's very heavily spiced with chili powder, so don't try to use it in your paella.

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

It happened right here: http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=105&topic_id=3488348&mesg_id=3488521