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pedromariachi

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  1. pedromariachi

    Making Your Own Condiments

    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 hours, remove the meat from the bag, freeze it and then slice it thinly (I use a meat slicer).Strain the cooking liquid and reduce it over low heat, very gently. I reduce it by about 1/3 of it's initial volume, but I advise you to taste, because depending on the brands of soy sauce and worcestershire you're using, you can end up with a pretty salty sauce. And that's pretty much it. Thank you for your interest
  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 lenghtwise and add slices of perfectly cooked (hopefully pink) roastbeef (from the top round) to the bottom part of the bread. A few slices of a good tomato (it must be firm, a little bit green and acidic) and a few slices of bread & butter pickles. You then must remove the soft interior from the top part of the bread so it looks like a canoe. And to finish you melt slices of cheese (here we use mozzarella or another soft cheese) directly in a waterbath (around 68ºC) and you take this gooey deliciousness and put it in your canoe of bread and that's pretty much it. Important notes: *Roastbeef must not be hot, you should treat it like a deli product, and this way you can ensure the temperature contrast. *Flavor contrasts: acidic from pickles and tomato x richness/fat from cheese *Texture contrasts: crispy, crunchy from the bread and pickles x soft gooey from the cheese and roastbeef Thank you, and if I make some writing mistakes please forgive me and correct me, because I'm tryng to improve my writing skills Kudos
  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 they change the menu each season. 3. Carlos Pizza: Another neapolitan style pizza. But here we have a creative owner who was the souschef of Alex Atala at D.O.M and later the headchef of Riviera a few years ago. So you can expect some twists on the classics. 4. Veridiana: Refined and classy place, but the pizza is amazing. Here we can clearly notice the differences between true italian (neapolitan style) and São Paulo's style of pizza. 5. Speranza: OMG what they put in their sauce? It's f***ing unbeliveable. 6. Da Mooca: This is the most different pizzeria you'll see in São Paulo. They're a fast casual pizzeria, they make rectangular pizzas and you order them by weight. 7. Quintal do Bráz: Beautiful place and they used to make the best pizza I've ever had: Taleggio and mozzarella, Prosciutto di parma, aspargus and eggs (YES, EGGS, WITH, RUNNY, ENDULGING, FOODPORNY YOLK) If you guys need anything else just let me know Cheers
  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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