Jacco,
I don't understand how the Portuguese food can be so bad? My friends from Brazil make some of the most tasty dishes, I always assumed they had much of their origin in the Portuguese dishes but perhaps that was wrong of me to assume?
I don't understand how the Portuguese food can be so bad? My friends from Brazil make some of the most tasty dishes, I always assumed they had much of their origin in the Portuguese dishes but perhaps that was wrong of me to assume?
I had dinner at Mr. Marx's restaurant and met the man by chance when he was shopping. He seemed genuine but the most memorable part of the meal was the incredible local cheese/ butter/ bread cart. Virtual sausage and liquid quiche, goat milk foam with an oyster, etc. I usually have to grin and bear it because the others dinners are in awe.
Cozinha do pais/campanha.
South Portugal is poor, north Portugal is extremely poor.
Very limited range of products, and next to no spices, often just salt/pepper.
The cozinha Brasileira is quite varied, lots of spices, and a fusion-kitchen.
Supply and demand.
Scott,
It makes you wonder what those weird science chefs eat when they are at home? It seems to be more a show than a real meal they are serving, I don't have the time to waste with that art type of food.
It makes you wonder what those weird science chefs eat when they are at home? It seems to be more a show than a real meal they are serving, I don't have the time to waste with that art type of food.
You can keep Finnan haddie too. I wish I could show you my daughter's expression at her dinner at Etxebarri when even the oysters were smoked (a lot).
BTW, sorry you are ill.
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The problem is that even very good traditional dishes can be messed up to beyond recognition all to easily, oftentime by leaving something out, or adding something new.
TV stations like 24hours kitchen, needs to fill viewtime and finds some obscure people whole mission in life is to create the world's most complicated meal which is anything but inviting even while being made. The accent is completely off the taset, it's all in adding so many spices that in the end you have no idea what the food is supposed to be. But it's fast, whereas many traditional dishes assume to have a lot of time to make them, even if much of that time they sit on low heat for hours on end or in the oven. The TV presenters "create" meals on basis of traditional meals, which they then mutilate no end.
An Englishman, a colleague of my dad's, one Mr Matrin said, way back in 1968, that the more evolved a society is, the more industrialized, it eats ever more poorly.
TV stations like 24hours kitchen, needs to fill viewtime and finds some obscure people whole mission in life is to create the world's most complicated meal which is anything but inviting even while being made. The accent is completely off the taset, it's all in adding so many spices that in the end you have no idea what the food is supposed to be. But it's fast, whereas many traditional dishes assume to have a lot of time to make them, even if much of that time they sit on low heat for hours on end or in the oven. The TV presenters "create" meals on basis of traditional meals, which they then mutilate no end.
An Englishman, a colleague of my dad's, one Mr Matrin said, way back in 1968, that the more evolved a society is, the more industrialized, it eats ever more poorly.
Just to show how stupid this whole weird science food craze has gotten.
https://www.yahoo.com/tech/s/liquid-nitrogen-cocktail-bar-leads-231854800.html
https://www.yahoo.com/tech/s/liquid-nitrogen-cocktail-bar-leads-231854800.html
What/how a chef eats during off-hours, you can tell from his size.
Occupational disease, a coke dealer who snorts during the job, does an ounce on a club night.
No different for molly chefs.
(I'll make an exception for veritable AH's as GR. How I'd love to B that guy to a BQP)
But an indispensable "ingredient" in Cole Porter's My Heart Belongs to Daddy.
If I invite
A boy some night
To dine on my fine Finnan haddie,
I just adore
His asking for more,
But my heart belongs to daddy.
Note that many sources garble that third line.
You got it! When the Brits were poor, their food outside some country places, was awful and it took the younger folk (and immigrants) to up the game when they became more prosperous.
Say! Are you doing some serious scientific investigation of your own about your smeller?
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Food in UK is still sh*** unless you can afford the posh stuff. And pub food has once again homogenized (same low quality everywhere ) but at least no chicken in a basket any more.
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https://www.youtube.com/watch?v=7ykQFrL0X74
The 1995 story (performance starts at 1:05)
https://www.youtube.com/watch?v=ADP0vWI5HCg
George
The very few things I can find in the supermarkets, here, are depressing. So far from my habits, and, you know, cooking just for yourself ?
Not to talk about the local cardiologist who decided to make me feel the short rest of my life VERY looooong with its fuc...g diet ! ;-)
Adam Ent allowed me a look at the cat scan on a bigger screen for a closeup.
(young guy, had no issues to have someone with more cinema hours see them)
I've consulted an allergologist friend who lives in a nearby village. Also contacted a virogolist in Rotterdam, also a personal friend, she still has to get back to me. (bunch of interbreeders, all of them. whor(d)es, I say)
Shame my GP didn't take a nasal smear/sample to send to the lab for testing. On the first consultation, he saw I had a fungus on my mucous membrane. Gave me a 2-week fungus retaliation dosage, before handing over an ent paper.
Having a fungus in one's nose is extremely odd/rare in a developed country, one would have to be a person with e.g. hiv or from Somalia (or get down on one maybe).
I'm more into wheels and deals.
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