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  1. Thank you VERY much! I've done like 3 or 4 recipes of mustard and every single one of them I tasted an awfull bitterness and I couldn't figure out why. Reading your blog I understood the importance of cooking it up a bit to mellow down this pungent bitterness. Next week I'm gonna try one more time, and hopefully succeed
  2. Whoa it's a bargain, indeed! Enjoy traveling to Belém do Pará without leaving your country
  3. Thanks, Nice cookboks! And if I may, here goes some of my favorite books about brazilian food: -Viagem Gastronômica através do Brasil (by Caolca Fernandes) -Brazilian Food (by chef Thiago Castanho) Nice! And if you do cook some brazilian food, please send me some pictures
  4. Sure For a 2kgs piece of top round I use: -5 star anises -6 cloves of garlic -10 grains of black pepper -80ml soy sauce (I use Kikkoman) -25ml worcestershire sauce (I use Lea & Perrins, sorry, forgot to mention this ingredient earlier) -20g honey -20g yellow mustard -20g butter Put it all in the bag with the top round beef, cook it sous vide (time and temperature depends on the result you wish to achieve). Remove the meat, pat it dry, sear it and put it back in the bag. Let it reabsorb the cooking liquid and refrigerate. After 3 or 4 h
  5. I cook my own beef through sous vide @ 52ºC for about 4 hours. I season it with cloves, star anise, black pepper, honey, mustard, soy sauce, and butter. After the sous vide, pat it dry, and sear it to enhance the flavors through Maillard reaction. I reduce the cooking liquids to a silky "gravy" and use it to top the slices of roast beef as I assemble the sandwich. When you come to Brazil, make sure you stop by our truck. I'll be honored to prepare a Bauru just for your delight! Our instagram is @dofundodobauru
  6. Thank you my friend! Sure, here we go: Bauru is the most famous brazilian sandwich. It's currently considered a cultural patrimony of the state of São Paulo. But there are people trying to elevate it to national or international patrimony. Bauru IMO is the perfect sandwich, because it has so many contrasts: of textures, flavors and temperatures. It's so simple, but mindblowing. First you have the bread, which is some kind of a french baguette but smaller (here we call it pão francês, which means french bread). It's crispy and crunchy on the outside, and soft inside. Yout cut it
  7. I'm a pizza lover. And some people say São Paulo has the best pizza in the world. I don't know if it's true, but we had a huge wave of italian immigrants around 1870 and 1960 and that must mean something. Anyway... I'm gonna list my favorite places here with a brief description of them: 1.Castelões: This is the oldest pizzaria in São Paulo (not the best pizza, but surely a piece of history). 2. Leggera Pizza Napoletana: IMO this is the best neapolitan pizza in São Paulo. The dough is made from sourdough, the flour is from Italy (brazilian flour is terrible) and the
  8. Hi eGulleteers! My name is Pedro, I'm 31 and I've been a professional cook for 10 years. I own a food truck named after the most famous brazilian sandwich, and I'm looking forward to learn many things from you guys Thank you for having me.
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