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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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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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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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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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 (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 years ...

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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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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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