Tinnitus,
You want food that's good for you like Gomae?
Stuff that's not so good like baked spaghetti
Things for the eyes like Maki
Something to make sure you don't circulate blood too quickly like a hamburger
or something for the bedroom, on the half shell
You want food that's good for you like Gomae?
Stuff that's not so good like baked spaghetti
Things for the eyes like Maki
Something to make sure you don't circulate blood too quickly like a hamburger
or something for the bedroom, on the half shell
Attachments
" Francesinha Oporto style "
Ingridients :
4 slices of bread
2 Bifano two pork sausages
2 bottle sausages
2 slices of cheese
2 slices of ham
Sauce :
1 beer
1 cup of port wine
A knorr beef broth
2 bay leaves
1 dl of milk with 1 tablespoon of cornstarch dissolved
2 tablespoons of tomato paste
1 tablespoon olive oil
Cooking time: 40 mins Serving: 2 people
Preparation: Start by making the sauce: combine all the ingredients and bring to simmer until reduced by half and get a thick sauce, which takes about 30 minutes! However the Bifano season with salt and grill them. Torre slightly slices of bread. a dish that can go in the oven place 1 slice of bread, the grilled Bifano, on this the sausage in half lengthwise and width, the slice of ham and sausage and cut the sausage . Cover with another slice of bread and place it on a slice of cheese. After the francesinhas assembled, place them on the hot sauce and bake in preheated oven to melt cheese. Serve immediately! can follow with some chips!
Ingridients :
4 slices of bread
2 Bifano two pork sausages
2 bottle sausages
2 slices of cheese
2 slices of ham
Sauce :
1 beer
1 cup of port wine
A knorr beef broth
2 bay leaves
1 dl of milk with 1 tablespoon of cornstarch dissolved
2 tablespoons of tomato paste
1 tablespoon olive oil
Cooking time: 40 mins Serving: 2 people
Preparation: Start by making the sauce: combine all the ingredients and bring to simmer until reduced by half and get a thick sauce, which takes about 30 minutes! However the Bifano season with salt and grill them. Torre slightly slices of bread. a dish that can go in the oven place 1 slice of bread, the grilled Bifano, on this the sausage in half lengthwise and width, the slice of ham and sausage and cut the sausage . Cover with another slice of bread and place it on a slice of cheese. After the francesinhas assembled, place them on the hot sauce and bake in preheated oven to melt cheese. Serve immediately! can follow with some chips!
Attachments
It is.
Salting and/or smoking is curing even if you don't use pink salt and you don't do it very long. If it is brined and packaged like that it's called fresh bacon. If you choose a longer cure then the gate is wide open as to what it is called.
The funny thing is in the US they call back bacon 'Canadian bacon'. We don't have Canadian bacon here, we call it back bacon. Belly bacon is just called bacon.
Yes, that's a Federal regulation in your country. If the addition of nitrates is from natural sources they can say, 'no added nitrates' and call it 'uncured'. Both of which are incorrect. It is another example of how wrong things can go if left to the devices of those not well versed. It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.
Curing is just a form of food preservation. Salting was one of the first known to the caucasian Europeans, just like smoking and drying to the North American aboriginals. They are all forms of curing. The Trader Joe label is a result of the wrong road being taken to make the public believe they are being offered a healthier option, nothing more than a marketing gimmick.
Curing is just a form of food preservation. Salting was one of the first known to the caucasian Europeans, just like smoking and drying to the North American aboriginals. They are all forms of curing. The Trader Joe label is a result of the wrong road being taken to make the public believe they are being offered a healthier option, nothing more than a marketing gimmick.
Portuguese salad
INGREDIENTS:
1 can of cooked cowpeas(cowbeans)
2 cans of tuna
1 sprig of parsley
2 boiled eggs
1 medium onion
1 tomato
olive oil, salt, pepper and vinegar q.s.
PREPARATION:
You can choose to make a salad hot or cold according to taste and the time of year, I chose to heat the beans in water itself Preserve and gathered some more.
I started by cooking the eggs in a little water and salt.
In a bowl put the serving drained beans, tuna, drained well, chopped parsley, chopped onions , tomatoes , also very tiny, eggs cut into small pieces, wrapped well tempered and olive oil, pepper and vinegar to taste.
INGREDIENTS:
1 can of cooked cowpeas(cowbeans)
2 cans of tuna
1 sprig of parsley
2 boiled eggs
1 medium onion
1 tomato
olive oil, salt, pepper and vinegar q.s.
PREPARATION:
You can choose to make a salad hot or cold according to taste and the time of year, I chose to heat the beans in water itself Preserve and gathered some more.
I started by cooking the eggs in a little water and salt.
In a bowl put the serving drained beans, tuna, drained well, chopped parsley, chopped onions , tomatoes , also very tiny, eggs cut into small pieces, wrapped well tempered and olive oil, pepper and vinegar to taste.
Last edited:
I don't know Lardo, but I know Shpig. It is very salty and smoked Salo. 
The Slavic word "salo" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo is not necessarily bacon-cured. Salo has little or no meat (skeletal muscle), and low-meat high-fat bacon commonly is referred to as salo. It is also identical to Italian lardo, the only possible difference being the spice mix: Russian/Ukrainian salo uses only salt, garlic, black pepper and, possibly, a bit of coriander in curing process.
http://en.wikipedia.org/wiki/Salo_(food)
The Slavic word "salo" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo is not necessarily bacon-cured. Salo has little or no meat (skeletal muscle), and low-meat high-fat bacon commonly is referred to as salo. It is also identical to Italian lardo, the only possible difference being the spice mix: Russian/Ukrainian salo uses only salt, garlic, black pepper and, possibly, a bit of coriander in curing process.
http://en.wikipedia.org/wiki/Salo_(food)
Last edited: