Glenn Jacobs <
[email protected]> writes:
>On 7 Mar 2004 16:16:52 -0800, aspiring cook wrote:
>> i got turned on to brazilian food for the first time
>> recently, particularly the meat dishes. now i'd like to
>> know which cookbook is recommended for brazilian cooking.
>> any suggestions appreciated.
>What dishes? A few years ago I sent 2 weeks on business in
>Rio and didn't have a meal better than mediocre all the
>time i was there. The food tended to be very bland. When I
>asked about the food the people there said that up near the
>Amazon the food was better. I've spent time in both Chile
>and Venezuela and liked the food in both of these places
>very much.
>I would like to think that I just had bad luck picking
>restaurants in Rio. Has anyone had better luck?
>JakeInHartsel
Well, it has been twenty or more years since I have been in
Brazil, and I had never been in Rio.
Brazil is a very big country. In the few years I spent in
Sao Paulo, I encountered several local cuisines.
There are a couple of things which distinguish Brazil.
In Sao Paulo, at least, on Wednesdays and Saturdays,
one enjoys *fejoida*. That is a stew of the last few
days (much like US restaurants offer a soup being
"cream of yesterday"), served on rice, and surrounded
by slices of orange.
And then there was cachaca, the principal ingredient of a
caiperinha.
--
J.Otto Tennant
[email protected] Forsan et haec olim meminisse
juvabit. Charter Member of the Vast Right Wing Conspiracy