Born in Brazil, raised in Italy, living in Germany. A complete mess!

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  • Location: Currently in Bremen, Germany

New York Style Pizza Sauce

omg, this comment thread is so ridiculous it's totally awesome.

Comment of the Day: How to Make A Good Waffle Burger

I just love drunk commenting. I'm actually practising it right now.

Jim Lahey's No Knead Pizza Dough

hmmm... thinking about trying this for a calzone. Do you think it will work?

Photo of the Day: Eatphabet

omg, I'm Luiza P. and I had never realized my work had been featured here... this is SO WEIRD :P

Snapshots from Sao Paulo: Fruits, Meats, Spices, and Sandwiches at the Mercado Municipal

Great article! So nice to see something about my native country here :)

My fellow brazilians here already pointed out some mistakes in the article, but I just wanted to point out one more thing: the fish they're selling in the market and also the one inside the pastel is not really smoked. It's dried and salted codfish, very common in both Brazil and Portugal.

Can't wait to see more articles on your Brazilian trip!

Snapshots from Sao Paulo: 8 Brazilian Dishes to Know

Well, as a brazilian it makes me so glad to see a post like this here! Brazilian food has some serious deliciousness going on... trust me :)

I hope to see more posts detailing the trip! Just one thing: I'm not so sure about the pão de queijo recipe you have on the website. Totally different process from the traditional recipe, which makes me believe the final result might be very different from the original, especially texture-wise... tapioca starch is something very versatile exactly because the way you handle it can make up for completely different results :)

Pão de Queijo (Brazilian Cheese Bread)

Tapioca starch would be the right choice here, @Neferkatie.

The funny taste mentioned by @Bermudianna could be due to two things: first of all, tapioca does have a very particular taste - slightly sour and very peculiar, but I for one absolutely love it - and also the process that this recipe uses, which is completely different from the traditional one we use in Brazil. Like Sizinha mentioned, we scald the starch before adding eggs and cheese, and in my opinion this does two things: first of all it gets rid of any potential cakey, floury texture and flavor in the puffs, plus it makes the baked puffs really stretchy inside (which also has the added benefit of having them rise beautifully while baking).

In Food Policy This Week: 5 News Bites

The WPost article is interesting indeed, but it doesn't take into account everything ELSE that comes along with the tomato paste in the composition of pizza. Nutritionally, the tomato paste itself may not be very far removed from whatever other vegetable or fruit you compare it to, but its uses are WILDLY different. A "vegetable serving" smothered with tons of cheese and grease has a completely different result from a vegetable serving of, say, sautéed broccoli with olive oil and garlic.

Very biased article, I would say.

The Crisper Whisperer: What I Learned from a Raw Foods Masterclass

Thank you Kenji for bringing common sense back in the house. Phew.

And thank you Carolyn for writing an interesting article - although I share Kenji's views about raw foodism, I do find it interesting to know different techniques and having the opportunity to think about food through a different perspective.

You Asked The Food Lab 164 Questions. Here Are 164 Answers

whoa! You should really do this more often... couldn't remember stuff I wanted to ask you in time for this post, but it probably was something related to Ghost Busters too =P

What about cast alluminum?

Thanks for the tip! :)

The Pizza Lab: How To Make New England Greek-style Pizza At Home

"Imagine a fat molecule as a long string of conga dancers, each one grabbing the hips of the person in front of them with both hands."

If my high school chemistry teacher had explained things like you just did I swear I wouldn't have hated it so much. Hell, I might have even liked it!

Hangover Helper: The Dirty Sanchez at Torchy's Tacos, Austin

uh... seriously, if I were you guys I would look up "Dirty Sanchez" on Google.

The Food Lab: Ceviche And The Science Of Marinades

you won me in the first paragraph with the mention to George. My favourite Beatle =)

Tools that get better with time

What about kitchen appliances? Does anyone own something that actually got better with time? Electronic objects always seem to break instead of getting better...


ooohh, nice thread! I totally needed to ask the exact same question. Ever since I moved to Germany I've been eyeing these at the market, but never got to buy them because I simply had no idea what to do with it nor what it tasted like...
The one thing I know is that their leaves - that Germans discard as rabbit food and supermarkets let you have for free - taste very much like collard greens/kale; you can prepare them in the exact same way. Good stuff!

Tools that get better with time

Wow, amazing answers!
I'm starting to research these relationships with things and all the comments here are very, very interesting. Some of them are really unexpected - tea pots never crossed my mind - but this is all fascinating...
Evidently emotional attachment tends to play a big role in the decision to keep an object, but what some of you are describing here goes even beyond that... it seems to me that people get used to a specific object and are so comfortable using it that they tend to appreciate it more after each use.

Serious Eats Amateur Wine Taste-Along: Vinho Verde

When I was there one of our favourites was Via Latina - cheap and good.
In Europe I think Casal Garcia and Gatão might be the most widely available brands.

Serious Eats Amateur Wine Taste-Along: Vinho Verde

I was in Portugal recently and Vinho Verde was our staple there... goes incredibly well with bolinhos de bacalhau indeed (that's the official name for the croquettes), but also with all the amazing seafood available in Portugal. Delicious and pretty dangerous too: since it's so light you can down an entire bottle faster than you think!

Pão de Queijo (Brazilian Cheese Bread)

Sizinha is totally right about the original method, though I wouldn't mind trying this one too. Although it doesn't look as puffy and delicately crackly as the original one I think it might be good too. I'll try and see =)

I've never, ever, ever seen nor tried any pão de queijo made with potatoes, though, Ro B. I'd love to know where they come from.

Bermudianna, tapioca flour does have a funny taste. Slightly sour and very unique... that's why I love it so much!

Hey, Foodies: (Some) Chefs Hate You

I used to work as a graphic designer. Oddly, many of the clients we had to deal with behaved exactly like the "foodie" described here. Apparently they believed that reading an article about design made them more qualified to do our job than us, so in came unreasonable requests. That's not to say we didn't have delightful clients that we were happy to deal with; if they asked for a reasonable alteration of a design we would be more than happy to comply. I guess same applies to this situation; as some people already noted here, obnoxiousness and pretentiousness never work...

The Crisper Whisperer: Collard Greens Mineira

ooohhh this is so good! Collard greens quickly wilted in some sautéed garlic also make a killer side for feijoada, a typical black bean stew from Rio, where I come from. Delicious!

Gadgets: Silicone Oven Shield

uh... has anyone notices that the hand in the picture is

1. in an extremely odd position
2. is missing one finger
3. the middle finger seems to come from another hand, possibly a man's hand

Please, tell us where you're from...

I'm a 25 year old media artist born in Rio de Janeiro, Brazil.
Moved to Torino, Italy, when I was 6 and moved back to Brazil at 11.
Moved briefly to the US when I was 18, then returned to Rio again for college.
After college I moved to Bremen, Germany at 24 to get my MA degree... and I'll stay here for a year or so. Phew!

Love mixing up many cultures in one plate ;)

Is a Coconut Really a Nut?

as a brazilian I love love love coconut in all its forms... except for the horrible artificially flavored stuff.

In Brazil we have many dishes, sweet of savory, featuring some part of the coconut (be it the grated flesh, the milk, the water and so on). Delicious!

What about cast alluminum?

A couple of friends that moved out of town recently left us a nice, heavy grill pan of unknown origin (we live in a student apartment building, so people who are moving out often leave stuff they don't want in the hall so others will take them). I was quite curious, so I looked at the bottom of the pan and googled the name... and ta-daa, there it was. Cast alluminum, just like this one, only (a lot) more battered.
Now the big question: how do I clean this? From what I understood from the description it has some kind of non-stick coating (some kind of seasoning...?). Am I supposed to treat it like cast iron?

Tools that get better with time

Fellow Serious Eaters,

I'm an interaction design student and lately I've been particularly curious about interactions with all the gadgets and objects, electronic or not, that we use daily in the kitchen. I came to realize that there are several things in the kitchen that instead of becoming obsolete - something that happens often with objects used in other parts of our lives - actually become better with time. Cast iron pans, for instance.

Do you have anything in your kitchen - a tool, a gadget, anything - that you feel has become better with time?