Food and drink in Brazil
Lars
6 years ago
last modified: 6 years ago
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Lars
6 years agolast modified: 6 years agoRelated Discussions
A dime, food and drink for the day.
Comments (5)Last fall at the BigBox store, a pack of 8 cans of corn was less than $5 (62¢ each) non-sale. A couple weeks ago, when they were on special plus using a $2 coupon, the price worked out to 89¢ per can. ooof! Growing up, the budget afforded a couple cans of tuna once a month and they were used in casseroles, to feed 8 or 10. (Think noodles in a vaguely tuna-flavored sauce.) I didn't eat any other fish -canned or fresh- until I was an adult. As a kid, we ate what the garden produced, and spent most of July, August and September canning everything possible for meals during winter and next spring. Vegetarianism may not have been a catchword at that time, but most of our meals would have met the definition. Milk, along with home grown eggs, chicken, and rabbit provided any non-vegetable protein; buying a pound of hamburger was rare, although a pound of bacon was on the monthly grocery list. As with fish, I didn't eat steaks or roasts until I was grown up. I was in college when I learned how to bake a pot roast, and then buying one and teaching Mum. I don't remember tramps or vagrants, as such. We almost always had company for dinner, and often they were once-seen strangers, there for a meal and then disappearing into the night. Looking back, maybe they were vagrants, but that wasn't ever an issue. For us kids, who had to peel the extra potato thrown into the pot might have been an issue, but not the circumstances of who was going to eat it. I think kids mostly notice what is pointed out to them....See MoreHealth food drink
Comments (1)This site is not for advertisement or solicitation. Read the Garden Web rules and think again....See Morefoods of brazil
Comments (13)We had a Brazilian foreign exchange student several years ago and she told me that there were two kinds of cookies in Brazil: chocolate and "not chocolate". It turns out that the "not chocolate" was coconut. This is a recipe that her mother provided, although it took some time to "translate" from their native Portuguese into English because it came from their cook. I was just sure that 4 cups of cornstarch was wrong, but it wasn't. the 2 oz. of freshly grated coconut I thought should translate into 1/4 cup but it wasn't enough according to Juliana, so I made it 1/2 cup and used 1/4 cup in the dough and rolled the cylindars of dough in the rest, making a "crust". She was impressed, LOL, but they kind of reminded me of coconut shortbread. Sequilhos de coco (Coconut and Cornstarch Cookies) 4 cups cornstarch 1/2 cup freshly grated coconut (divided into 2 parts) 1 3/4 cups sugar 1 egg 1 pinch salt 1 1/2 cup tub margarine Preheat oven to 375° F. Sift together cornstarch and sugar. Add 1/4 cup coconut, salt, egg and margarine. Mix with your fingertips to form a ball. Roll dough into 2-inch cylinder and roll the cylinder in remaining 1/4 cup coconut. Cut into 1 inch slices to form cookies. Place cookies on greased cookie sheet. Bake for 15 minutes. Let cool completely and keep in an airtight container. If you don't want something sweet, how about empanidas? These are basically cheese filled tarts, made with a pie crust, also compliments of Juliana's mother's cook. Empadinhas (Cheese-filled Pies) For the crust: For the crust: 2 cups flour 1 tablespoon butter, at room temperature 1/2 cup shortening (Crisco) 1 egg 1 teaspoon salt 3/4 cup cold water For the filling: 6 cups of grated Muenster or Havarti cheese (or you can mix different cheeses) 3 cups milk 12 eggs 4 1/2 Tbsp of melted butter or tub margarine Beat eggs well and mix all filling ingredients. Prepare dough by cutting shortening and butter into flour and salt. Add water and egg and mix until the dough "comes together". 1. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Push the dough in with your thumb. The dough should just reach over the top of the mold. 2. Pour a spoonful of filling in each crust, 3/4 of the way up. Bake for 25 minutes, or until golden brown. The cheese tarts are best warm, so if you have a microwave or can take them in freshly baked it's best but my kids never hestitated to eat these at room temperature and by the panful. Annie...See MoreO/T Travel to Brazil
Comments (46)Yesterday I filled out my visa application on-line (as required by the Consulate), and it took about an hour. They require you to scan and upload a 2"x2" passport type photo (and I had to get a new one made) that is less than 6 months old, and this must be uploaded to the application, along with a scanned signature, plus a scan of your passport and airline ticket. The last two are optional, but I included them anyway. I had to reinstall my scanner in order to do this, and it took me a while to get it working properly. They also ask for all of your names and names of your parents. My birth certificate name is different from my passport name, and so I had to include both. Next I will have to make an appointment with the Consulate in Beverly Hills, and they are open only two hours a day. I also have to glue a copy of the 2"x2" photo to my application, and we are going to get some rubber cement for that, which we currently do not have. We also have to get U.S. postal money orders for $160 for each application - no other type of payment is accepted. The reason for this price is retribution for the price that the U.S. charges Brazilian citizens. I think there will also be an exit fee when we try to leave Brazil, like the $20 we had to pay to leave Costa Rica, and I will need to find out what that will be ahead of time. We're going in the "off" season, and so I haven't made hotel reservations yet, but there should be plenty of options. However, some hotels are closed in June, due to lack of activity....See MoreLars
6 years agolast modified: 6 years agoLars
6 years agolast modified: 6 years agoLars
6 years agoLars
6 years agolast modified: 6 years agoLars
6 years agolast modified: 6 years agoLars
6 years agolast modified: 6 years agoLars/J. Robert Scott
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