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@mayan - the names of some of the Brazilian peppers are malagueta, cumari and dedo-de-moca.

You can make a hot sauce to go with the feijoada with chopped up chile pepper (if you don't have malaguetas and dedo-de-moca), you can use fresh scotch bonnets and/or jalapenos to taste), 4 chopped cloves of garlic, one medium chopped onion, a cup and half of lemon or lime juice, and a bunch of chopped cilantro. You can blend all the ingredients in a blender or simply combine them. Some people make this sauce with a cup of olive oil. I like it without for feijoada because it needs the acidity to cut all the fat in the meats. Bom apetite!

We had something called hamburger sundae that other kids loved. I didn't. Chunks of ground beef in beef gravy over mashed potatoes.

We got lazy pierogi with our kielbasa - egg noodles mixed with sauteed onions and cabbage or sauerkraut. Lazy pierogi was and is awesome!!!

I loved the way the rice was so sticky they served it with an ice cream scoop. We always ate very fluffy rice with every grain separate in my house, so the sticky rice was a cool change of pace!

Whoopie pies are popular in New England where I grew up and we used to get those for dessert fairly often. Two chocolate cookies filled with marshmallow cream. Quick, get two before the lunch lady sees you!

Chez Sophie is very good, a nice French bistro. The Adelphi Hotel is lovely.

We grew up eating caldo verde, but never made with carrots or celery or cabbage, always 2 potatoes, 2 onions, a bunch of collards or kale cut in chiffonade strips, and chourico, and often with broa de fuba (cornbread) on the side. I agree with kmporter - water is better than stock. I've tried both and the stock covers the sausage's flavor.

Leite's Culinaria is great, all due respect to David, but I think I'll stick to our family recipe, which is Brazilian-American (Brazilian-Portuguese part of Massachusetts).

I hope they have the bacon sandwich and the tofu sandwich there. I love the num pang at Kampuchea.

Buddha Bodhai and Vegetarian Dim Sum House in Chinatown.

Really good garnished with chopped onion and a little squeeze of lemon. Great with rice, as you noted, as well as pooris and chapatis. I don't make poori at home anymore because I don't like the lingering smell of fried food, but chapatis are very easy to make at home.

"Very simple, very easy, very good." He was great.

Kedgeree is the British adaptation of Indian kichari, a rice and lentil porridge that doesn't typically contain fish. Starting the day with kichari is +1, especially if you don't always like starting the day with sweets. And it's also very good for a light evening meal, what we used to call "tiffin" in India. Many good recipes for different kinds of kedgeree. I'd be happy to send you some, if you like.

Coffee is made this way in South India as well, but instead of condensed milk, it's hot frothed milk, tossed back and forth between two stainless steel tumblers, a process which mixes and cools. I never saw any kaapi-wallah lose a drop, it's fun to watch, and so good to drink!

I thought Chef Tell was Swiss. He often ended his segments with the catchphrase, "very simple, very easy, very good."

Wasn't it "save the giblets?"

Julie Sahni has two great recipes for yogurt cheese spreads in "Classic Indian Vegetarian and Grain Cooking" that unfortunately I don't have in front of me, but if you google "khadi dahi" (that's Hindi for yogurt cheese) you should be able to find them.

Many Hindus who do not eat onions or garlic use a pinch (very small one at that) of asafetida powder, which has an onion/garlic flavor, in their cooking. I've used "hing" in Indian and non-Indian dishes that I've made for my allium-allergic sister-in-law, and they've come out well.