Guest guest Posted October 28, 2003 Report Share Posted October 28, 2003 ....makes GREAT tamale and burrito filling! melody http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 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' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 , " 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 >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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 “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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2005 Report Share Posted October 1, 2005 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2005 Report Share Posted October 2, 2005 , 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 Quote Link to comment Share on other sites More sharing options...
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