Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
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luka
Well-known member
trza
Well-known member
I finished up a trip to Belo Horizonte, Minas Gerais, and Brasilia last month, and it took me about three weeks to sort through 1,500 photos and start to share some of the good ones. I take the food discovery part of any trip seriously, and use my experiences finding the good stuff on previous trips and taking photos.
Sarapatel in Brasilia, in food court under giant analog television tower in center of town. Tripe dish from Portugal, popular in India and Northern Brazil.
Dom Rodrigo, portuguese egg noodle pastry in Savassi neighborhood of Belo Horizonte.
Ham and cheese inside of Pao de Queijo sandwich, the bun is 30% cheese.
Chicken heart skewer on the streets of Belo Horizonte
Caldo de Mocoto, cow feet soup in a place in Belo that has been serving this 24 hours a day for forty years.
Sarapatel in Brasilia, in food court under giant analog television tower in center of town. Tripe dish from Portugal, popular in India and Northern Brazil.
Dom Rodrigo, portuguese egg noodle pastry in Savassi neighborhood of Belo Horizonte.
Ham and cheese inside of Pao de Queijo sandwich, the bun is 30% cheese.
Chicken heart skewer on the streets of Belo Horizonte
Caldo de Mocoto, cow feet soup in a place in Belo that has been serving this 24 hours a day for forty years.
Slothrop
Tight but Polite
^ amazing looking stuff.
Somewhat shitter and closer to home and in a bit of a Handy Hints style, you can astonish friends at a barbecue with homemade kebab-shop-style garlicsauce (as in "you want garlicsauce, chillisauce?") by mixing half and half mayonaisse and yoghurt and then bunging in a load of crushed garlic. Making authentic chips-in-pitta is left as an exercise to the reader. THBAPSA
Somewhat shitter and closer to home and in a bit of a Handy Hints style, you can astonish friends at a barbecue with homemade kebab-shop-style garlicsauce (as in "you want garlicsauce, chillisauce?") by mixing half and half mayonaisse and yoghurt and then bunging in a load of crushed garlic. Making authentic chips-in-pitta is left as an exercise to the reader. THBAPSA
mistersloane
heavy heavy monster sound
Has anyone done, like, y'know,
MONEY SHOTS
when they get their food yet? Cos I would definitely tribute a couple of yours trza.
MONEY SHOTS
when they get their food yet? Cos I would definitely tribute a couple of yours trza.
Patrick Swayze
I'm trying to shut up
Ketchup, mustard, sweet chilli sauce and pomegranate molasses makes a good marinade for ribs, burger sauce etc
luka
Well-known member
Mr. Tea
Let's Talk About Ceps
Sounds pretty great and I'm tempted to try this, although I would hope 4 cups of dried mushrooms would weigh more than 1/3 oz...
luka
Well-known member
I make these too http://www.bonappetit.com/recipe/soy-glazed-shiitake-mushrooms
mistersloane
heavy heavy monster sound
I made Hunan salted chillies, and have been devouring them at every opportunity. They're amazing and not what you expect; they kinda ferment so you get soft chillies with a kick but also with this weird entheogenic thing - my dreams after eating them are like after eating super strong cheese or whatever. Anyway, they're THE universal condiment and they go with anything.
http://www.tigersandstrawberries.com/2007/08/15/homemade-hunan-salted-chilies/
http://www.tigersandstrawberries.com/2007/08/15/homemade-hunan-salted-chilies/
Leo
Well-known member
Leo
Well-known member
Slothrop
Tight but Polite
Re halloumi:
roast some tomatoes with a sprig of rosemary until tomatoes are slightly caramelized
boil or steam a handful of green beans
fry or grill some halloumi
rough the tomatoes up a bit and combine the whole lot while it's all still warm.
I discovered this by accident a few years ago and it's amazing. It manages to be greater than the sum of it's already fairly great parts. AFAICT the rosemary bridges the halloumi and the tomatoes, the beans provide texture and balance.
roast some tomatoes with a sprig of rosemary until tomatoes are slightly caramelized
boil or steam a handful of green beans
fry or grill some halloumi
rough the tomatoes up a bit and combine the whole lot while it's all still warm.
I discovered this by accident a few years ago and it's amazing. It manages to be greater than the sum of it's already fairly great parts. AFAICT the rosemary bridges the halloumi and the tomatoes, the beans provide texture and balance.
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I ate this a few weeks ago:
Silo Breakfast – Sourdough toast with Silo baked beans & slow cooked egg – £6
Treacle cured bacon – £2
Espresso Mushroom – £2
Espresso mushrooms were the single most disgusting thing I've ever tasted, as if they'd sprouted in an ash tray and been simmered in bin juice.
The beans were OK, those that had escaped contamination from the filthy oyster mushrooms.