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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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.
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:
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 ...
A German beer soft drink
Have you ever thought “Hey I wish I had a beer tasting non-alcoholic soft drink”?
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 ...
So here we are again. A new round of travel blogging. Have fun!
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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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