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 ...
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 ...
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.
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:
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 (http://www.frangocomleitedecoco.com.br/)
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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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