soyrizo

[Guest guest]

....makes GREAT tamale and burrito filling!

 

melody

 

http://www.melodysmusic.net

[Guest guest]

i have used this product and i enjoy it very much.

The " casing " absolutely has to be removed prior

to cooking as it is simply a plastic tube... NOT to

be eaten. It tells this in the instructions on the

package.

Oh, it is made by Melissa's ¨; at least the

soyrizo i have in my freezer right now is.

Here is the website so anybody interested

can look up more about this product to satisfy

curiousity:

http://www.melissas.com

 

~ pt ~

/

dejabrew/

 

Three indispensables of a nobleman are: his harp,

his blanket and his cauldron.

~ triad from 'Laws of Hywel Dda'

[Guest guest]

, " Feral " <terebinthus> wrote:

> i have used this product and i enjoy it very much.

> The " casing " absolutely has to be removed prior

> to cooking as it is simply a plastic tube... NOT to

> be eaten. It tells this in the instructions on the

> package.

REPLY

********************************************************************

I wrote the company b4 purchasing the Soyrizo to make sure the casing

wasn't made first from animal byproducts and second from chemically

based plastic. Here is there reply:

The Soyrizo casing is made out of vegetable materials. We do not

advise cooking the Soyrizo with the casing intact, but if you do, it

will not be harmful to your health.

 

Thank you for your inquiry, please feel free to contact me with any

further questions or comments.

 

Regards,

 

Wendy Nash

Melissas/World Variety Produce

5325 South Soto

Vernon, CA

800-588-0151

 

Please visit our website at www.melissas.com

[Guest guest]

That's good to know! Thanks for passing along that

info. My package said to remove desired amount of

soyrizo from the casing before cooking, so that is what

i do, but it is comforting to know that the casing isn't

toxic or simply plastic if a person were to forget and

cook with it on.

i find this product to be versatile; something i always

try to have in my " pantry " .

Happy cooking!

 

~ pt ~

/

dejabrew/

 

I went to the hill and I got it.

I sat on a knoll and I sought it.

And if I would get it I would leave it.

Since I did not get it, I took it with me.

~ Scots Gaelic riddle

~~~*~~~*~~~*~~~*~~~*~~~~>

, " Aroma " <aromalady_us>

wrote:

> I wrote the company b4 purchasing the Soyrizo to make sure the

casing

> wasn't made first from animal byproducts and second from chemically

> based plastic. Here is there reply:

> The Soyrizo casing is made out of vegetable materials. We do not

> advise cooking the Soyrizo with the casing intact, but if you do, it

> will not be harmful to your health.

[Guest guest]

That is a bummer you still cannot find this wonderful

product. Here is a link to the soyrizo brand i usually

find at the store. i have found it even at Wal*Mart, of

all places!

 

http://www.melissas.com/catalog/index.cfm?Product_id=642 & Info=YES

 

Here is a link to another brand. Both sites have store

locators, so maybe that will help. *s*

 

http://www.nowcasting.com/~elburrito/soy.php?sub=soyrizo

 

Here is a link to Frieda's brand, too. Now i have found these

as well and it is just like the melissa's brand.

 

http://friedas.com/

 

It sure was fun doing a google for product info on

soyrizo. There are many forums, articles and recipe

places that just rave about it. i haven't found one

negative comment!

It is yummy-spicy to my palate, but to some of you

real spice-heads it is probably very mild tasting.

i love throwing it into chili and hash brown potatoes.

Good luck, Pat, it is worth the effort to find.

Hey...here's another thought... if you know the traditional

spices used in making chourizo then maybe you could

add them to Yves veggie ground to make your own

homemade version. [?]

 

~ pt ~

 

The drying up a single tear has more of honest fame

than shedding seas of gore.

~Lord Byron, poet (1788-1824)

~~~*~~~*~~~*~~~*~~~*~~~>

, " pengwhyn " <veggiehound>

wrote:

> I of course am still looking for that

> Soyrizo, but ya never know! Meanwhile, I can dream LOL

>

> Best love,

>

> Pat

[Guest guest]

>Here is a link to the soyrizo brand i usually

> find at the store.

 

Thanks for that! I rather think I'll be waiting now until after the move (did I

say I

was moving the week after next? <silent scream>), but I think I know where to

find in the new location. Worth moving for???LOL

 

Best, Pat

[Guest guest]

“feral” said, “...... if you know the traditional spices used in making

hourizo then maybe you could add them to Yves veggie ground to make your

own

homemade version. [?]”

 

I found a spice recipe on the internet, at

http://www.midcam.com/bullwinkles/Recipes/chorizo_spice.htm. Have not

tried it. If someone does, please report back and I’ll put it out on

our files:

 

CHORIZO SPICE

 

 

 

3 OZ GRANULATED GARLIC

 

½ TBL KOSHER SALT

 

½ TBL BLACK PEPPER

 

½ TBL CINNAMON

 

½ TBL OREGANO

 

3 OZ CLOVES

 

½ TBL SUGAR

 

6 OZ PAPRIKA

 

3 OZ CHILI POWDER

 

 

 

COMBINE ALL INGREDIENTS

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

Oh my golly gosh....it sounds wonderful but I haven't seen it in the UK...no.

 

The sheer joy of the jambalaya is the flavour of the trinity of 'onion celery

and pepper' but with the added 'zing' of the spices, particularly from the early

introduction of the chorizo.

 

I have been experimenting of course, but I am rather cautious of posting a

vegetarian recipe without first trying it.

 

The vegetables are unable to 'take' the same spice and heat content of

traditional amounts in 'mixed' recipes because of their cellular structure.

Structure in meat is very convoluted whereas in vegetables it is often simply

tubular. The result of straight substitution is often bitter and harsh.

 

I have taken the normal jambalaya spice mix and calculated (added) the amount of

spice in a normal chorizo but I have not tried it yet. I replaced a huge amount

of spice mix with a really small amount of chili powder and in equal proportion

a small amount of cayenne. The problem with too much cayenne in vegetable

mixtures is that it can be so biting at the back of the throat.

 

I will assemble a text recipe and post it tomorrow to the files section.

 

Jambalaya is based on a French word for a meat. It is not quite right for us to

use this for our recipe title. I will call it...'Feramblaya'

 

I love this group! Let's eat! Let's celebrate!

 

Namaste

 

Chris

Thank you

I honour the place in you in which the entire Universe dwells...

 

 

 

 

How much free photo storage do you get? Store your holiday snaps for FREE with

Photos. Get Photos

 

 

[Guest guest]

, Chris Jones

<ukchriswells>

wrote:

> Oh my golly gosh....it sounds wonderful but I haven't seen it in

the UK...no.

>

> The sheer joy of the jambalaya is the flavour of the trinity of

'onion celery and

pepper' but with the added 'zing' of the spices, particularly from

the early

introduction of the chorizo.

 

~ Yes, that is too bad you can't find this product in

the UK. i know some friends of mine in Canada can

find it, while others in different regions have not ever

seen this item under any brand name. Do any of those

sites of info i posted have shipping options for the UK?

 

 

> The vegetables are unable to 'take' the same spice and heat content

of

traditional amounts in 'mixed' recipes because of their cellular

structure.

Structure in meat is very convoluted whereas in vegetables it is

often simply

tubular. The result of straight substitution is often bitter and

harsh.

 

 

~ Yes, that can be difficult with straight veggies.

Beans and TVP might work better, but then you'd

have to pre-season it with the same concoction of

spices that goes into flavoring chorizo.

 

 

> Jambalaya is based on a French word for a meat. It is not quite

right for us

to use this for our recipe title. I will call it...'Feramblaya'

> I love this group! Let's eat! Let's celebrate!

> Namaste

 

~ i love it! Wonderful new title. Interesting info about the

word Jambalaya, too. With my limited knowledge of French

i am assuming it is a reference to some sort of ham or salt

pork?

 

~ pt ~

 

Three stakes equal a hound's life, three hounds

a steed; three steeds a man; three men an eagle;

three salmon a yew tree; three yew trees a ridge;

three ridges from the beginning to the end of the world.

~ traditional Irish reckoning of time