Baozi: the lovely pork dumpling

Feb. 18, 2014, 3:02 p.m. | by Adriano Petrich | Categories: baozi chinese dumpling | comments

The human constant: Protein surrounded by carbs

Empanada, pierogi, ravioli, tortellini, sausage rolls, pigs in a blanket, oniguiri, even hamburgers and hotdogs. You name the civilization and you have protein packed in carbs. That’s what it means to be human we kill animals and put them inside ground plants mixed with water. That and mispronouncing names from other languages.

Born ...

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The all mighty Tayberry

July 19, 2013, 12:31 p.m. | by Adriano Petrich | Categories: fingertips fruits german vegetarian | comments

One city, many discoveries

Dundee is almost boastful for it’s discoveries: the autoadesive stamp, the marmalade, and so many others that I can certainly name and account for without the need of flattery and distraction to point you, dear intelligent reader, into another direction: The Tayberry

Born of crossing blackberries and red raspberries in this very city, by the river ...

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Sticky Toffee Pudding

Jan. 19, 2013, 7:58 a.m. | by Adriano Petrich | Categories: dessert Scotland sweets | comments

Fitting in

This is my new life in Scotland! It does look like the old life in São Paulo, doesn’t? The truth is I think that you move faster than you change. One of the things that gives me the creeps is Brazilians that move abroad and 6 months later come back unable to adapt and missing home food. There’s ...

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Scotland I AM ON YOU

Jan. 4, 2013, 5:34 p.m. | by Adriano Petrich | Categories: Moving Scotland | comments

Dundee or bust

My wife got a grant to do her PhD in the University of Dundee, so in a very short time we stashed some stuff, sold a lot of other stuff and packed a somewhat reduced list of more stuff that would fit four 32 kg suitcases and parted for Dundee, UK.

We are gonna stay here for ...

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Shoga Gari: Japanese ginger pickle thinguie

Nov. 13, 2012, 6:48 p.m. | by Adriano Petrich | Categories: easy garnish german vegetarian | comments

When you have it you have to use it

Some time ago I stumbled on a bunch of the new season ginger on the Asian market close by my place. And by “some time ago” I mean almost an year ago (this is one of those posts that stay forever on my backlog).

I love the new season ginger for ...

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The German Vegetarian tag

Oct. 30, 2012, 4:46 p.m. | by Adriano Petrich | Categories: announcements fingertips german vegetarian tags | comments

The single most popular request that I get

Yup. First thing I thought was you people take me for someone else. An obvious case of mistaken identity, I guess, but it got me thinking. It could do a kind of a flag into the post that said veggie or not, or a sub-blog something on the line of veggie.secreteproject ...

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My new addiction Iced Tea

Oct. 22, 2012, 1:13 p.m. | by Adriano Petrich | Categories: drink fingertips german vegetarian tea | comments

The story so far

Disclaimer: This is a somewhat silly personal post. It deals with my addictions. It is not like you really need instructions to make iced tea.

Since last November I’ve cut down a little on my intake of Coke Zero. I went from 2 to 3 liters a day for the last 15 years (you can convert ...

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Dutch food: Chicken Satay (Kip saté)

Oct. 15, 2012, 1:15 p.m. | by Adriano Petrich | Categories: chicken Dutch fingertips Indonesia satay | comments

Amazing food from Indonesia

Wait what? Did you say Dutch food? Yup: Satay is a traditional Netherlands food from Indonesia. Indonesia used to be a Dutch colony, remember all that Dutch East and West India Companies and so on? Somehow their colony empire relationship was very different from what we had between Brazil and Portugal.

In Indonesian cuisine saté(satay ...

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Oct. 8, 2012, 6 a.m. | by Adriano Petrich | Categories: ban fingertips sardines sushi | comments

My love-love affair with Sardines

This is probably one of those problematic posts. I love sardines, most people don’t. I get it. I could say that you’ve never had it like $FOOBAR, but that is not true.

I like them fresh, I like them in cans, I would like them here or there.

There are, though, two ways that I ...

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Memories of Lille, the Tarte flamande

Oct. 2, 2012, 11:39 a.m. | by Adriano Petrich | Categories: fingertips France german vegetarian Lille tarte flamande | comments

The high point of my lunch time in Lille

Last year I was in Lille, France. Some of the surprises, both good and meh, was the food.

It was very hard to get really hot spiced food, and I’ve tried. On the other hand I had great bacon, wonderful cheeses, bread, found madeleines to be sold in bags, nutella was ...

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Oct. 1, 2012, 6:11 p.m. | by Adriano Petrich | Categories: fingertips | comments


Perfect is the enemy of good. (probably Voltaire)

Of lately I’ve been working in three jobs, although I love what I do, it has been taking a huge amount of my mind to be able to post my backlog (Yes I have one).

So instead of posting full blown articles I will be doing more frequent simple articles ...

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The Best Food I've had in the USA: Mustard Seeds Pickle

June 4, 2012, 11:59 p.m. | by Adriano Petrich | Categories: condiments easy german vegetarian | comments

My Experience with Food in the US of A

First of all: DISCLAIMER: I should not need to say it, but all of this are my limited experience (I did stay mostly in Virginia and North Carolina ,not the WHOLE USA), my biased views and above all my little minded ..huh.. mind.

So no way around it: Food sucks in ...

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The Amazing DryIcecream

Feb. 13, 2012, 8:24 p.m. | by Adriano Petrich | Categories: dryice german vegetarian icecream molecular gastronomy | comments

Oops, I molecular gastronomed1 again

So there is this molecular gastronomy thing called Liquid Nitrogen Ice Cream, which addresses the nemesis of home making Ice Cream: Large Ice Crystals.

The idea is the faster you cool something the smaller the crystals. What is the coolest cool of all? Liquid Helium that boils at 4.2 K. But it is ...

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Kimpira: Sautéed spicy Burdock(Gobo) root

Feb. 7, 2012, 6:54 p.m. | by Adriano Petrich | Categories: german vegetarian Japanese Starters sushi | comments

Get it out of your system: It is a different ingredient.

Burdock (Bardana in Portuguese or Gobo in Japanese) is a long root root that when sautéed becomes this wonderful and tasty dish called Kimpira.

I have no idea how difficult (or easy) it is to find it where you live, but if you do it is worth it.

The ...

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Michui the Lebanese kebab in the Brazilian way

Jan. 27, 2012, 3:04 p.m. | by Adriano Petrich | Categories: Brazil easy lebanese | comments

A simple clarification of names

Here in Brazil (or São Paulo to be more specific) we call shish kebab a michui. A Döner is a kebab, a Shawarma is a greek barbecue.

See simple!

That if the shish kebab is done with morsels of meat, if it is ground meat it becomes a kafta

And the secret ingredient is:

Simply ...

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Mimolette: French cheese with mites

Oct. 18, 2011, 11:58 p.m. | by Adriano Petrich | Categories: cheese France german vegetarian Lille | comments

It is one of those foods

You know. In a party or group of friends some one comes with the “did you know that people eat….” Corn fungus (huitlacoche, I did and liked it) , ant’s larvae (escamoles also delicious) , coffee shat by small mammals and so on and on.

Well this cheese is made with mites on the surface ...

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Oct. 16, 2011, 8:55 a.m. | by Adriano Petrich | Categories: Germany german vegetarian travel | comments

A German beer soft drink

Have you ever thought “Hey I wish I had a beer tasting non-alcoholic soft drink”?

I haven’t.


I’m Brazilian. Our beer is pretty much a soft drink.

The literal translation is keg brew. It is a non alcoholic soft drink made with malt extract and fruit juices (I assume).

Yeah, that’s Germans for you ...

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Travel blogging again

Oct. 15, 2011, 10:57 p.m. | by Adriano Petrich | Categories: travel | comments

So here we are again. A new round of travel blogging. Have fun!

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Ceviche for a hot day

Sept. 3, 2011, 7:15 p.m. | by Adriano Petrich | Categories: Americas ceviche easy fish no cooking | comments

Easy as pie, only easier

Ceviche is by far, one of my favorite dishes for a hot day.

Besides the fish that has to be absolutely fresh, all the ingredients either you already have it or are simple to get, no need for a large kitchen or weird equipment.

A cutting board + knife, a Bowl and a fridge (or cool ...

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French Fries in a Pressure Cooker

July 5, 2011, 1:31 p.m. | by Adriano Petrich | Categories: deep fry french fries german vegetarian potatoes pressure cooker sidedishes | comments

Brazilians and Pressure Cookers

At first glance it seems that we love them. Almost every single house has one. The typical smell and sound of a Brazilian home is beans being cooked in a pressure cooker.

Truth to be told is that we have a LOVE-FEAR affair with them.

Most houses do have one, but most people are a little ...

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Sfeeha on the easy

June 26, 2011, 6:39 p.m. | by Adriano Petrich | Categories: easy lebanese meat | comments

Sfeeha on a pita

I got this idea from this post on taste of Beirut

I instantly fell in love with the idea. It was so simple and beautiful. I had to try it.

Sfeeha is a meat filling on a dough. (I’ve talked about them briefly before)

Sfeehas in Brazil comes in two ways. Open and closed ones. They ...

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Brazilian snacks: Coxinha

May 14, 2011, 9:42 p.m. | by Adriano Petrich | Categories: Brazil coxinha snacks | comments

Brazilian’s deep love affair for Salgadinhos

tl;dr I am digressing about it, in a later post I will give a recipe.

We even have a word for it: Salgadinhos. (translated literally to: small savory things)

Here is one thing that makes Brazilians Brazilians: Salgadinhos. If you ever come here and try to know the culture this is something you ...

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Baked Camembert with Pistachios

May 5, 2011, 11:55 a.m. | by Adriano Petrich | Categories: brie camembert cheese easy german vegetarian snack | comments

Camembert and Brie

Although they look pretty much the same they vary a lot in flavor. My alliance has changed over the years, when I was younger I was more of a Brie person.. Nowadays Camembert has been often my choice.

And in all counts doesn’t matter.. It is a little more difficult to find small Bries? Yeah it is ...

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5 minutes squid

March 27, 2011, 11:15 a.m. | by Adriano Petrich | Categories: 5 ingredients or less easy garlic parsley Provence seafood squid | comments


This is what I do when I’m in a need of a simple dish1.

The order is as follow: Cut the squid, cut the garlic, mix both. Finely cut the parsley (you will not have time later). Heat the pan on infernal heat, add the squid and garlic, salt to taste. 3 minutes. turn of heat add parsley ...

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The whipped cream bottle challenge

March 26, 2011, 3:31 p.m. | by Adriano Petrich | Categories: Brazil dialogs shopping | comments

I decided yesterday that I arrived in one of those points in live that in order to move on you have to have a whipped cream maker bottle.
That and Aline is travelling.

So as I was in a mall I took my chances and went to a “posh gourmet shop”. Let it be known that it was all my ...

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Summer harvest: Fresh Guava Juice

Feb. 9, 2011, 2:14 p.m. | by Adriano Petrich | Categories: Brazil german vegetarian guava hotday juice refreshing | comments

The guava tree

Finally! The first ones are ready for picking!

When we moved in 3 years ago one of our first important decisions was which fruit bearing trees should we have. We didn’t have much space so we had to choose 3 trees wisely.

The lemon tree was easy, but it is in a large flower pot not on ...

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Carbonara and the importance of good bacon

Jan. 29, 2011, 12:36 a.m. | by Adriano Petrich | Categories: Bacon Italian Love pasta | comments

Good news everybody: I am picky

And nothing gets my pet-peeve silly brain going into overdrive better than Carbonara. Just to thicken the plot I am always after a great spaghetti Carbonara.

If the ingredients are not stated in the menu, rest assured that I will ask for them and if the waiter says cream I will grimace.

It is ...

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Croatian Festive Sweet Bread: Povatica

Jan. 15, 2011, 12:12 p.m. | by Adriano Petrich | Categories: bread croatia Easter german vegetarian nuts sweets | comments

It’s complicated (the situation, not the recipe)

My Croatian grandmother evocative was not Baka, but Nonna.

The thing is: Nonno and Nonna escaped from Croatia into Italy. (Yeah they escaped into an Italy controlled by Mussolini, smart) and they had my father there. So as it happens my father is Italian, my grandparents were Croatian but called nonno and nonna ...

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A new pizza blog to follow

Dec. 20, 2010, 9:08 p.m. | by Adriano Petrich | Categories: Italian pizza | comments

Peter Reinhart has a new blog called pizza quest this is the guy who presented the TED talk about bread and gave the idea for my pizza dough

Peter Reinhart is one of those people like J. Kenji Lopez (of Burger Labs fame) a must follow. I must say I am very curious about what he is gonna post.

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More Pomegranate pr0n

Nov. 15, 2010, 3:19 p.m. | by Adriano Petrich | Categories: german vegetarian Israel pomegranate Tel Aviv travel | comments

Sorry about that.. It is just that I took more pictures.

BTW I am still having a glass of juice almost everyday.

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Israeli Cottage cheese with grapes in syrup

Nov. 13, 2010, 6:20 p.m. | by Adriano Petrich | Categories: breakfast german vegetarian grapes Israel travel yogurt | comments

First things first. They call them raisins in syrup but they are actually grapes in syrup. I can prove it.

In order to something to be called a raisin it must abide by the following conditions:

1) They have to be sad
2) They have to be evil
3) They have to be hated by me
4) They have to ...

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Best bakery in Tel Aviv

Nov. 9, 2010, 11:32 a.m. | by Adriano Petrich | Categories: sweets Tel Aviv travel | comments

There is another famous institution in Tel Aviv: the “Said el Abu Lafia and Sons Bakery”. I’ve heard from it by some four or five different sources, so it was another of those places that I had to try.

The instructions were falsely difficult for being so easy on how to get there. It said something about get on the ...

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Hummus(chickpea paste) much more than dip

Nov. 7, 2010, 10:25 p.m. | by Adriano Petrich | Categories: german vegetarian Israel Tel Aviv travel | comments

Sometimes a person have to do what a person have to do. After a bit of searching I found out what I had to do.

My fate (hard as it seems) was to taste the best hummus in Israel

So I grabbed my map and courageously set in direction of Jaffa. I would like to make clear that it was ...

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This is not a travel blog

Nov. 7, 2010, 4:46 a.m. | by Adriano Petrich | Categories: Israel travel | comments

But I will be travel blogging

Or more precisely food travel blogging. It comes down to why I travel. I could say that I travel to experience new cultures, and although true and a little bit cheesy, ok very cheesy, it is not the complete history. The full truth is I travel because I like it a lot.

Right now ...

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I've won!

Sept. 15, 2010, 8:20 p.m. | by Adriano Petrich | Categories: instructables news pizza | comments

Good news everybody!

My instructable for the epoxy method pizza dough won second place on the Pizza contest !

I’m so happy!

Also on a side note my pizza oven is finally done!

About to start a massive pizza enterprise

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The epoxy method pizza dough

Aug. 20, 2010, 2:06 p.m. | by Adriano Petrich | Categories: dough easy german vegetarian Italian pizza whole wheat | comments

This post is motivated by the pizza contest at the instructables and it is cross posted there in a different form with some more pictures

Working with Baker’s Percentages

From a physicist point of view a baker’s world is a very odd one percentage wise.

It is a place where a recipe can be made with 70% of this plus ...

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Addicted to Passata

July 13, 2010, 11:42 a.m. | by Adriano Petrich | Categories: german vegetarian Italian passata tomato | comments

It is a tidbit odd I might say

The winter has just began here in the South hemisphere, and what appears on the grocery stores?

Wonderful red tomatoes

And what did your nonna told you to do when you get great tomatoes?

Nothing.. She just grabbed grabbed the sieve and made tons of Passata di Pomodoro.. or should do, truth ...

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The great sous vide hack: picanha

June 15, 2010, 9:47 p.m. | by Adriano Petrich | Categories: Brazil picanha sous vide | comments

Sous Vide Primer

It is about temperature and proteins. Different proteins denature at different temperatures and here is the catch. Some of them won’t denature at lower temps.

Eggs for instance. The two more common proteins in it are Ovalbumin(54%) and Ovotransferrin (12%) the first starts to denature at 180°F/80C the second at 140°F/60C.

So ...

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Caramelized Kumquats with Ginger

June 3, 2010, 11:32 p.m. | by Adriano Petrich | Categories: 5 ingredients or less dessert easy german vegetarian ice cream | comments

Kumquats at the market

There are only three seasons(although some people argue that’s only two) in Sao Paulo: spring, summer and fallwinter (pronounced as a single word outonoinverno)

Spring is when it is sunny, hot and rains every week; Summer is when it is unbearable hot, sunny and it rains every day (not all day long, but once every ...

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A little bit of Uruguay: Chimichurri

May 7, 2010, 6:23 p.m. | by Adriano Petrich | Categories: dip easy german vegetarian herbs meat sauce Uruguay | comments

The mystery sauce

Just recently when we (the wife and I) were in Uruguay for our honeymoon we went for a barbecue at the central market. Sure it was a gigantic tourist trap, or at least most of the restaurants there were. We found a place to eat which A) had some natives eating there and B) had no tables ...

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The burger experiment

April 22, 2010, 12:38 p.m. | by Adriano Petrich | Categories: 5 ingredients or less burger easy | comments

wait, what?

First it was a post, well, this post [in Portuguese, sorry] about a new burger joint, but bigger than that it sprang a long discussion about good burgers.

The post talks about how hard has become to find a bona fide traditional burger with fries in Sao Paulo.

By fries I mean (and the author does too) home ...

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Oven baked Tilapia with lime/lemon sauce

April 15, 2010, 5:58 p.m. | by Adriano Petrich | Categories: baked easy fish maindish | comments

First the fish

This is not me. I swear!

How do I like fish? Fresh, clean taste and slightly Mediterranean-ish: Limes or lemons, oven baked or pan fried.

Well this is mostly not me. From time to time I do like a more complex flavored fish dish2. Brace yourself, this is one of them.

Are we fishing the hell ...

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Mayonnaise-less Potato salad (or edible potato salad if you want)

March 23, 2010, 11:05 p.m. | by Adriano Petrich | Categories: easy German german vegetarian potatoes salad | comments

Love, hate and indifference

I feel guilt from time to time for not liking some kinds of food. I really do. I try to be open minded, but sometimes I fail miserably: I Hate Mayonnaise.

There foods that I don’t like, eggplant is one example, but I don’t dislike it either.. A case of pure indifference. I wouldn’t cross the ...

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Edible cacti in Chile

March 18, 2010, 9:48 p.m. | by Adriano Petrich | Categories: cacti chile fruits german vegetarian | comments

Deserts and Valleys

Driving through north Chile is amazing.

The semi-arid landscapes seems to stretch all the way, that is, until you find a river coming down the Andes.

Where there is a river there is a fertile valley.

I didn’t go all the way to Atacama desert but I was lucky to stop in La Serena and follow the ...

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Mote com huesillos - and earthquake update

Feb. 28, 2010, 2:30 a.m. | by Adriano Petrich | Categories: chile drinks german vegetarian sweet travel | comments

We are in santiago. It was a hot day and one of the first things we did was take the funicular to see the city from above.

When we got to the top there were a couple of stands selling “Mote com huesillos”

As I can’t resist something new I asked for one.

And to be clear about my ignorance ...

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Montevideo bakeries

Feb. 25, 2010, 9:28 a.m. | by Adriano Petrich | Categories: german vegetarian Montevideo sweets travel | comments

Short post, sorry! I’m in honeymoon so I might not take time to write properly..

We arrived in Montevideo and on the way from the airport bus to the hostel I had to stop for cookies.

Walking down the 25 de mayo street we passed not one but two windows full of gorgeous sweets.

I was resisting the urge so ...

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Wedding 1st update

Feb. 17, 2010, 2:47 p.m. | by Adriano Petrich | Categories: drinks frying wedding | comments

So much to do so little time.

As the day for the wedding comes close and I am cooking most of the stuff I have to prioritize.

As with software development the first commandment is: Do the hardest / messiest / more difficult stuff first.

BTW I will not be posting that many pictures, not the greatest bandwidth right now.

The task ...

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Out for a while

Feb. 13, 2010, 12:09 a.m. | by Adriano Petrich | Categories: out peppers | comments


Sorry dear readers, but posting will be light or inexistent in the following week.

I’m off to organize my wedding, cook for 150 (at least) people, and rest in the pool. All that in farm some 150 km from Sao Paulo.

On the other hand when I come back I will have nice stuff to post about, so fear ...

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Italian Cantucci

Feb. 8, 2010, 1:50 p.m. | by Adriano Petrich | Categories: coffee dessert Italian sweet | comments

The Italian biscotti

Italians again. They are a very important influence in Sao Paulo, but not all Italians are created equal.

Every region has it’s special food and we have it plenty: pizza from Naples, panettone from Milan, last but not least pasta and cantucci from everywhere.

Slightly dry, sweet and filled with almonds with a crunch.

They were made ...

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Hacking food

Feb. 1, 2010, 9:02 p.m. | by Adriano Petrich | Categories: experimental methods rant | comments

Obsession and method

Feel free to skip this one: It is only a simple rant about how I think.

I am not a chef, I am a food hack.

Hacking food is pretty much like hacking everything else.

You try, fail and learn, then you try again, fail less (or more) and learn a lot more.

As long you are ...

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Apple, cherries and rhubarb crostata

Jan. 27, 2010, 12:52 p.m. | by Adriano Petrich | Categories: dessert Italian pie | comments

The water

I have some pet peeves with pie fillings.

Fruits have plenty of water and cooking them releases all that water making the crust soggy.

One branch of though thinks that the solution is precooking. As expected I don’t think that that is the best solution (except in very specific dishes like tarte tartin).

Precooking fruits tends to remove ...

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The Zwiebelkuchen (on a wood burning oven)

Jan. 19, 2010, 2:57 p.m. | by Adriano Petrich | Categories: easy German wood burning oven | comments

But I call it Schweinepest for short

Yeah I am that silly, and Zwiebelkuchen is too hard to speak.

Translating it to Onion cake (or even Swine Fever) is not nearly as funny.

This is a great German dish that I’ve only recently did I have the luck to try.

AFAIK It is normally done with quark or sour cream ...

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Irish Lamb Stew with Mint

Jan. 12, 2010, 9:15 p.m. | by Adriano Petrich | Categories: lamb soul food | comments

Lets start with blasphemy

I am not Irish nor I have ever been Irish.

So before you get angry at me, mind it that this is an Irish-free Irish Stew.

The fist (or second) blasphemy is that I am sautéing the lamb.

Stews are a delicious and weird beast.

You cook the food (usually tough meat) slowly with a minimal ...

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Limey mint paste

Jan. 11, 2010, 9:35 a.m. | by Adriano Petrich | Categories: 5 ingredients or less easy | comments

Leftover epic mint

I am a fool for epic mint, so what?

I found it again on the local vegetable market and I brought a bunch. I brought a bunch of bunches, actually.

I did a large kibeh recipe and even then I was left with 2 bunches.

They were about to go stale so I had to use them ...

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Disaster strikes

Jan. 8, 2010, 3:14 p.m. | by Adriano Petrich | Categories: disaster | comments

About 6 AM I am rudely waked by the sound of stuff breaking and falling.

I ran downstairs to see if all the cats and the dog were fine and what where they doing, just find them fine.

The 3 supports for a high shelf on my kitchen had broken free, dropping the shelf and everything that was on top ...

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Corned beef and the Reuben

Dec. 31, 2009, 10:55 a.m. | by Adriano Petrich | Categories: 5 ingredients or less sandwich | comments


That is only the redness talking.

Corned beef is somewhat of a American/Irish thing. We don’t have it here in Brazil, what we have here is its cousin the all-mighty Pastrami.

Both dishes start in the same way: The meat is cured in a brine, then for corned beef it is “canned” (which means ...

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Fake burrata

Dec. 17, 2009, 12:30 p.m. | by Adriano Petrich | Categories: 5 ingredients or less easy sidedish | comments

The Fake Burrata

True burrata is a very soft and creamy cheese encased on a solid spherical shell of mozzarella.

Also bona fide burrata is kind of hard to find in Brazil. I did find it a couple of times but it is not a constant thing.

On the other hand, making burrata is as complicated as making mozzarella. You ...

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The Rub: Generic

Dec. 15, 2009, 3:39 p.m. | by Adriano Petrich | Categories: easy | comments


This post is shameful! Rubs are easy.

No really: Rubs are dead easy and a great way of add flavor to stuff.

By stuff I mean meat, pork or chicken.

I start by toasting what can be toasted.

Black pepper, allspice, Greek fennel, coriander seeds and the juniper berries goes into a small frying pan over the lowest heat ...

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Chicken Stew with coconut milk

Dec. 12, 2009, 12:12 p.m. | by Adriano Petrich | Categories: Brazil chicken easy | comments

The mystery

Chicken in Coconut milk is a very traditional dish here.

Ok so far?

So very traditional that there even used to be a site called chicken-with-coconut-milk (

The problem is that it is not Thai(not tom ka ga). We actually didn’t get that much Thai influence here. Only in the last 5 years ...

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Escabeche series: 2 - fresh fish escabeche

Dec. 9, 2009, 2:50 p.m. | by Adriano Petrich | Categories: easy fish | comments

Fresh Fish: Your milleage may vary

It is the same escabeche as before but now with fresh fish.

Any fish will do, but not all fishes are created equal:

Firmer fish like cod(fresh, KTHXBYE!), badejo, anchovies and sardines are better

Softer fish like flounder need more care

Stronger tasting fish works great

Once you’ve mis-en-placed everything coat the fish ...

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Home Burgers with Leeks

Dec. 8, 2009, 11:34 a.m. | by Adriano Petrich | Categories: 5 ingredients or less easy fastfood | comments

Leek addict

I am.

Also they are in season: cheap and great looking.

So when I started making burgers and I was out of onions leeks were an alternative.

This is a dead easy recipe and all it takes just a little care.

So I just seeded the pepper (which by the way is the first red one form the ...

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Day trip to the Mercadão, with lebanese food porn

Nov. 30, 2009, 8:32 a.m. | by Adriano Petrich | Categories: Brazil lebanese sao paulo | comments

Nice Memories

São Paulo’s Municipal Market (Mercadão) was fun adventure when I was young.

It was a slightly creepy place. A little bit rundown, but with amazing stuff.

Some ten years ago I was almost punching cards there.. Every other Saturday I would be roaming the crowded aisles finding new stuff to try or buying food for the week.

It ...

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Escabeche series: 1 - Pantry escabeche

Nov. 28, 2009, 10:23 p.m. | by Adriano Petrich | Categories: easy fish sidedish | comments

The Escabeche Series

Escabeche is my new object of obsession, and it is a great one.

It is an acid marinate that can be served hot, warm or even cold (don’t finch, it is the most common way to eat it).

Instead of Ceviche which the food is chemically cooked by the action of the acid, in Escabeche the food ...

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Cravo lime croutons

Nov. 17, 2009, 3:02 p.m. | by Adriano Petrich | Categories: 5 ingredients or less easy | comments

The dressing

Ok it is shameful that I am posting a recipe this simple, but bear with me for a moment. these croutons are wonderful and multi-propose. It is the best stuffing that you can have for a chicken or fish.

Last time that we went to the farm we came home with over 3 kilos of limes, not only ...

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Epic Mint and the Lebanese Kibbeh

Nov. 17, 2009, 1:46 p.m. | by Adriano Petrich | Categories: lebanese | comments

Fresh ingredients

Please stand with me: I am on a weird frame of mind today.

That said, I would like to say sorry for the lack of posting. I broke my camera and it was being fixed. Update: I also half-wrote this article and never finished for a week

I will save for a later day a large and boring ...

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Whole wheat apple pancakes

Oct. 25, 2009, 5:42 p.m. | by Adriano Petrich | Categories: breakfast | comments

This is my entry for the Weekend Herb Blogging #206 organized by the cook (almost) anything blog and hosted this time by healthnut (thanks :) here are the rules

This kind of thing is one of the reasons why I started a blog.

Pancakes and Apples

One day I was making an experimental apple pie trying a off center approach to ...

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Monday, I fried

Oct. 20, 2009, 9:56 p.m. | by Adriano Petrich | Categories: 5 ingredients or less frying potatoes | comments

The leftover potato

Let me be the first to admit: Brazil is a weird place. We have so much diversity in ingredients and on the other hand we are deprived in some other ones.

Most of the time we can blame on the climate. Vegetables and fruits that need cold are hard to grow here.. And hard to grow is ...

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Cool yogurt and cucumber salad: Fighting the heat

Oct. 17, 2009, 1 p.m. | by Adriano Petrich | Categories: 5 ingredients or less easy sidedish | comments

Yeah, sometimes we bit more than we can chew.. specially with hot foods

Sources of heat

I have to let you in a secret: I like spiced food; and a bigger secret: A LOT!

But rest assured that my carvings are not for only heat.. but for the fresh taste of hot pepper. I’d rather have a very tasty pepper ...

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Brazilian traditions in weddings: here comes the panforte

Oct. 12, 2009, 1:02 p.m. | by Adriano Petrich | Categories: Brazil panforte wedding | comments

The Wedding party in Brazil

Like most traditions it feels that they all follow a unwritten(sometimes even written) script.

But that is was tradition is, isn’t it? A cozy, well known dance that all can follow at the same time without fear of the unexpected.

Most of what I will say here applies to the most traditional weddings.

So ...

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Pork tenderloin with MOJO

Oct. 9, 2009, 12:25 a.m. | by Adriano Petrich | Categories: cuban hot pork | comments

The Mojo

I do admit: I like invisibility. Invisibility in a very specific way: IM invisibilty. The best way to do that is to hide in plain sight. So I am always available on all instant messengers all the time.

Add that to the fact that I live on a weird timezone and there’s not a way to know if ...

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The shrimp of all trades

Sept. 29, 2009, 12:02 a.m. | by Adriano Petrich | Categories: 5 ingredients or less easy hot seafood | comments

The quest for shrimp

Since last Thursday I’ve been in a mood for shrimp.

Here in Brazil we say that the best time for shrimp are the months that don’t have an “r” on its name. May, June, July, August in case you wondered. During those months the price goes slightly down and they are slightly larger. And in case ...

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Tuscan bread FTW

Sept. 24, 2009, 10:29 p.m. | by Adriano Petrich | Categories: 5 ingredients or less bread easy Italian tuscan | comments

It started like it always does. I become obsessed with a food, ingredient or method and can’t stop until I am happy with the results.

One day I noticed that I like bread. I like bread a lot. So I decided to make bread.

For 15 days in a row I baked. The results going from me being sick (sour ...

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Cool pasta salad

Sept. 22, 2009, 3:06 p.m. | by Adriano Petrich | Categories: easy pasta salad | comments

I normally hate pasta salads. I hate mayo and every pasta salad that I would normally find looks like a giant glob of vileness.

I feel that pasta salad should be treated, oddly enough, as a salad with pasta.

My dressing for it is pretty much the same dressing that I would use on a tomato salad only in greater ...

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Kugelhopf fail

Sept. 22, 2009, 12:55 a.m. | by Adriano Petrich | Categories: cake fail kugelhopf | comments

I first had this cake in Sausburg in Austria (the Photo is from that time) and I became obsessed (no great news there) so I had to try to make it .

At first it looked like a regular Marble cake but the taste was a little bit off , slightly more sour and complex, after some short research I found that ...

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Hot wings

Sept. 20, 2009, 12:49 p.m. | by Adriano Petrich | Categories: bbq chicken hot spiced wings | comments

I do the hot wings on a 3 stage method:

first I marinate then I steam and finally I barbecue them.


Mix all the ingredients of the marinade and coat the wings.

Let it seat covered on the fridge for 20 mins minimum.


On a steamer or a colander inside a big covered pan steam the wings for ...

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A case for Croatia ham and cheese

Sept. 19, 2009, 5:15 p.m. | by Adriano Petrich | Categories: cheese croatia ham sandwich | comments


Croatia has some very important arguments. One that I like the most is Pršut. I mean ham. Those lovely pig legs cured to perfection.

Inland Croatia cures but don’t smoke, coastal Croatia dry-cures it.

If you are lucky, one day you might have to try both to check which one is better.

Paški sir (Pag island cheese)

As far ...

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