Comments for cucabrazuca.com

Comment on Oxtail and Watercress by nigile rodriguez

nigile rodriguez — Sat, 24 Dec 2011 01:04:16 +0000

i love to cook and i have seen some of your videos and i am addicted please send me the recipe for the oxtail and watercress

Comment on Brigadeiro – Brazil’s famous party treat! by Becky

Becky — Thu, 22 Dec 2011 19:30:14 +0000

Love it! We are making some brigadeiros (and beijinhos!) today:). I was wondering if I can I link to your web site? I am writing at kidworldcitizen.org. If you would like, I can include a blurb about your web site:). Please let me know if it is OK: kidworldcitizen (at) gmail (dot) com

Comment on Feijão – Brazilian Black Beans by Feijão – beans! » eatrio.net

Feijão – beans! » eatrio.net — Tue, 13 Dec 2011 13:21:46 +0000

[...] myself), so I did some searching and found clear instructions at www.cucabrazuca.com (here is the recipe). It’s simple (The Brazilian version of the phrase “Easy as A-B-C” is [...]

Comment on Katavento Pastelaria e Mercearia by Paul W Dixon

Paul W Dixon — Thu, 08 Dec 2011 08:22:51 +0000

Very interesting article. My favourite Pastel is that made with Catupiry cream cheese.

By way of information, two points to raise:

1. The pronunciation is /pas-TELL/ and not /past-hell/, and the plural is /pas-TACE/ (except in Rio where it is /pash-TELL/ and /pash-TAISH/ and in Portugal where it is /p’sh-TELL/ and /p’sh-TAISH/)

2. The Brazilian pastel is very different from its Portuguese counterpart. A Portuguese pastel (officially Pastel de Belém /p’sh’TELL d’b'LAME/) is more like a sweet tart.

Comment on Brigadeiro – Brazil’s famous party treat! by Jess

Jess — Tue, 06 Dec 2011 20:00:28 +0000

A quick note for future readers, in England and as far as I know the rest of the UK jiló is aubergine and on a similar note abobrinha is courgette in English.

Now I must go make some brigadeiros!

Comment on Rodizio Rico V Preto churrascaria by Eddie g

Eddie g — Sat, 19 Nov 2011 19:04:11 +0000

None of the churrascarias are any good in the UK. The meat preto and RR use is generally cheap nasty and frozen and bears absolutely no resemblance whatsoever to the great restaurants of Brazil and even the USA. One day somebody will open a great churrascaria in London with fresh meat from quality Longhorn cattle and meat that has not been frozen. That person will deserve every success, they will need to charge double or treble the price of the current pathetic churrascarias that can be found in London, we will be pleased to pay for the quality

Comment on Pão de Queijo – Brazilian cheesy doughballs by Adam

Adam — Wed, 16 Nov 2011 19:38:52 +0000

Just an FYI, apparently another name for the cassava starch is tapioca starch (or flour). You still will want to find the sour type.

Comment on Oxtail and Watercress by Cee Cee's

Cee Cee's — Tue, 30 Aug 2011 08:36:40 +0000

Seriously hearty meal. Love the idea of using watercress to help bring out the flavour.

Comment on Bobó de Camarão – An Afro-Brazilian recipe by Chris

Chris — Wed, 24 Aug 2011 09:33:20 +0000

This Brazilian shrimp recipe sounds delicious. I’m going to have guests and I was looking for something different – I guess I found it.

Thanks,
Chris – http://welovechicken.com

Comment on A different Brazilian Cocktail by Sunshine

Sunshine — Wed, 24 Aug 2011 03:13:52 +0000

I’m not sure what it’s called Daniela but it’s definitely by Vanessa da Mata.