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chrisnrena at comcast dot net
04-Jul-2011 12:55 |
#12177
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| I use to spend my summers in Winnemucca, I have relatives that still live there (Curutchet's & Echeverria's) When I do make it to Winnemucca I stop by Khoury's market and pick up 10lbs of Gem brand chorizos. It usually lasts my husband and I 1.5 years if we are very careful about rationing! |
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littleshield dot randi at yahoo dot com
09-Mar-2011 12:11 |
#12010
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| well i like to learn basque and to like to try to eat their food lol just saying lol |
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tjfoster2010 at gmail dot com
28-Jan-2011 13:06 |
#11918
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| I lived in Battle Mountain and other towns in Northern Nevada for over 20 years and was there when Pete owned Lemaire's grocery store. I am now in North Texas where the best food comes from a small Italian Pizzeria. The Mexican food is terrible as well as the Barbecue. You can not find Basque chorizo. I can not wait to come back to see my family and get my fill of decent food. Who would have ever thought that some of the best food would come out of little towns in NE Nevada? |
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1mollysue at gmail dot com
14-Dec-2010 18:36 |
#11781
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| You can order the Gem Pack Chorizos from www.gempackonline.com. |
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Trapperken1 at msn dot com
25-Sep-2010 21:38 |
#11535
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| I knew the Ugaldeas in Paradise Valley in the 60's. We had a ranch there. We still buy a bunch of Chorizo's at Uptown market when ever we get back that way. I'll try Tims recipe. No one has ever even heard of them here in Anaconda, Mt. Ken Klaumann. |
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thelarrinagas at gmail dot com
22-Mar-2010 18:56 |
#10944
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Kaixio danori! My husband and I are both Basque. We were born and raised in Boise, so we have a strong connection to our roots. Everyone's stories brought back fond memories of the chorizos that hung in the basements of our own amuma and aitxitixa...sadly, we like many others, did not take the time to learn how to make these wonderful sausages. So we really appreciate you sharing your recipe and tips. Now we have another request...
Do you (or anyone else reading this) have a recipe for solomo that you are willing to share? If so, please share. |
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denise at chezus dot com
31-Jan-2010 20:59 |
#10759
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Hi Tim (hope you are reading this)
Your cousin Denise here!
Looking for recipes to make good Basque chorizo and came up on this site. Great information on. Are you still making chorizo? We cannot find good Basque or Portuguese (my partner is from the Azores) chorizo and we are thinking of making it!
Hope all is well. Email sometime!
Denise
denise@chezus.com |
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albysdad at yahoo dot com
07-Jan-2010 17:30 |
#10672
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| Sounds like old home week on your web sight. I too Grew up in northern Nevada and am looking to make some Chorizo. I have enjoyed Petes for many years and also Buddy Legarza's in Elko. Buddy was working at Albertson's the last i talked to him. He sold them there. Am now living in NE Wyoming and have found some that come out of Denver, but aren't that good. I am told there is a market in Sheridan but haven't made it there yet. Keep up the good work. M |
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ms1kat at yahoo dot com
07-Jul-2009 15:29 |
#9887
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Hey everyone  . I grew up in Lovelock, eating as much of my Tia's chorizo as she and my mother would allow - I miss coming home from school to find the 'back room' filled with sausages, hanging like wisteria from lines my dad had strung across the room, with just a path from the back door to the kitchen.
And of course, like most kids growing up in the 70's, I was 'too busy' to want to learn how to make it. Boy, am I sorry now.
I've only found one place that makes chorizo that tastes like Tia's - the Ideal Market in McDermitt, at the Texaco station on the south end of town. I found the sausage when I stopped to get gas and water on my first trip to visit friends in Boise. When I stepped in the door, my nose told me someone was mixing it up in the back room. It's not dried but that's okay, it tastes the same.
I don't remember the gentleman's name that runs the store and makes the sausage, but I love him. I bought 10 lbs to take to Idaho that day and ordered 50 lbs to be picked up on my way back 2 weeks later. Every trip up 95 since then has started with a phone call ahead of time to order 60lbs - yep... 10 for going north and 50 to try to stretch to the next trip. When I got a batch home, I vacuum packaged and froze it.
I moved to Vegas a couple of years ago, just a couple of months after my last 'supply run' and I told my mom to finish up the chorizo, since I couldn't bring it with me, but she didn't. She sent the last 2 lbs down with my brother when he came to visit last month and I couldn't believe it - it's still good! I 've opened the last package and am trying to pace myself so I don't gobble it up in a day.
I have yet to find anything here. I must not be looking in the right place - I wonder if he'd freeze and ship...? Anyway, if anyone knows of a basque restaurant and/or a place to get chorizo in Vegas, please post! Thanks |
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anniem1466 at hotmail dot com
18-Feb-2009 18:18 |
#9165
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I'm not basque but am from Winnemucca and my family still lives there, boy do I miss the Martin. Grew up eating Chorizo and no, in MO where I live now, you can't find it. You can order Gem chorizo from The Basque Market in ID. They have a website with a phone number to call, reasonable in the bulk pack, shipping will kill you unless you order in the winter when they don't have to send it second day air.
This year, I am going to try to grow the peppers so I can make my own batch. Thanks for the recipe Buber, I can hardly wait! |
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howard dot hughes at landsend dot com
31-Jan-2009 11:21 |
#9078
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| Would you be any relation to Charles Ugaldea????????? My father, William Hughes was on a B-17 crew with a Charles Ugaldea and he was from somewhere in Nevada. The pilot of the crew was R.C. Galyon. |
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fireflybcb7 at att dot net
15-Oct-2008 16:35 |
#8490
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Petes are the best!!! We live in Sparks and visit carson often. Pete is a great guy, be sure to visit him and try his chorizo!
Brian B |
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quinnytwo at aol dot com
22-Sep-2008 9:26 |
#8340
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| How about Twin Falls does anybody know of any butchers in Twin that makes old style Basque Chorizo. I grew up in Winnemucca eating at the Winemucca Hotel so am looking for the good stuff. The kind like they use to have at the Basque festival. Ray T. |
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celticheartus at yahoo dot com
14-Sep-2008 18:07 |
#8288
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| I too grew up in Elko and have never been able to satisfy my charizo craving since I left. Angelo's charizo is the best I have ever eaten, no matter where I go. And you're right there is nothing better than Angelo's charizo and ice cold beer! |
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1hevyg at gmail dot com
03-Aug-2008 13:02 |
#8048
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| I grew up in Elko. My very favorite thing was going to Angelos Market and getting Chorizo. Every year at the fair,,,,mmmmm is there anything better than barbcued chorizo and beer? |
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staceyodom at yahoo dot com
08-Jul-2008 23:45 |
#7861
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| wow..small world. i live in winnemucca, married to a Van Diest now. i was looking to see whay ingredients i should use to make a burger that would be representative of the basque flavors. any suggestions? |
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bibarra at mirage dot com
12-May-2008 18:01 |
#7465
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Agur deneri,
I have been living in Vegas for 10 years. never been to Carson City. Reading all these emails about Chorizo open my appetite and makes me want to visit Villa Basque and other basque jatetxeak.
I make my own chorizo as well.In January 2007, I made six hams (Bayonne style) I let two dry one year, two 14 months and finally the last two 16 months which I ate this month, they were all very good, but liked the two aged 14 months better.. I am looking for organic hogs as to make the best possible xingar/jamon/jambon. Anyone knows of any contact?
Milesker ainitz/eskerrik asko.
Agur!
Benat Ibarra (Lapurtarra naiz) |
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jdbelza at gmail dot com
17-Jan-2008 0:23 |
#6768
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| Hi-my name is Dominique, My family comes from Banka, Near Biagori, on the French side. We have been making Chorizo since my great grandfather came from the old country. Every year in Febuary we have a chorizo contest. There are usually about 25 contestants from accross Northern California. Competition is getting tough and I am looking for the cutting edge in chorizo making. Any good suggestions. Thanks-God Bless. |
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romeomichael at sbcglobal dot net
15-Nov-2007 19:37 |
#6414
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My hobby is making dry-cure meat products. I'm looking for a Basque style dry-cure (non refrigerated) chorizo recipe using hog casings of about 10 pounds. I have made Spanish and Catalan Chorizos and make many Italian style products, Soppressata, Cappacola, Proscuitto etc. My wife is of Basque/Catalan (what a combo) descent and I would like to surprise her with the taste of her childhood. Houston, Texas
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jcomeau at unternet dot net
23-Jul-2007 18:42 |
#5700
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| I can't claim any Basque ancestry, being a French-English mongrel from Maine, but have to thank you and your tribe for this recipe. My first batch didn't come out too well because I let the pork get rancid, but the end result was still edible and lasted 5 months with no refrigeration (not even a bucket of lard, just hanging near my ceiling). And this is in the desert of southern New Mexico! Next batch will come out even better I hope. Can anyone give a little more detail about scraping the pepper pulp from the skin? That was the hardest part. And I can't find any red Anaheims around here, nobody lets them get that ripe! Guess I'll have to grow my own. Last time I used red bell peppers and it was a real job getting the pulp off the skin -- soaking overnight didn't help at all. |
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