I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet, but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose), and I added 3 Tablespoons of vinegar. Damion, if you ever end up reading this, could you please let me know how much vinegar you usually use? Thanks!

Reviewed On: Dec. 9, 2008

Great recipe as is. To respondent chvickers: chorizo is Spanish in origin, so it stands to reason that the paprika called for would the Spanish variety. Moreover, since when is Hungarian paprika considered "normal" paprika? You're correct, not everyone resides in the U.S. - but how does that sarcastic comment enlighten the reader???

Reviewed On: Feb. 13, 2008

If you like your muffins to have the taste and texture of candy, then this is the recipe for you. The proporitons for the topping ingredients are ridiculously generous - enough topping for 3 dozen muffins. I've been making muffins for years. Until now, I've never made a batch that were so unappealing. These muffins fall apart and the tops taste like candy - what a waste of valuable blueberries.

Reviewed On: Jan. 5, 2008