Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
mikejazz

New foodie from Lisbon, Portugal...

Recommended Posts

Hello Folks!

 

I am exciting to participate in this forum. 

 

You can expect a lot of interest in food and wine.

Love to understand how culture and history made food gradually evolve to the current status of ambivalence. Where the ultimate sophistication is paired with lack of knowledge and deeper understanding. Hopefully more and more people can appreciate food as an hedonistic experience without the guilt that sometimes is associated...

 

Here is one of my favorite dishes (and I have many).

 

I like to slightly cure this ribs on a salt and spice mix....and have them slow cook in the oven.

The meat easily gets of the bones...

 

entrecosto.thumb.jpg.a63148a2ed18f63e2558c6e262bc6979.jpg

  • Like 3

Share this post


Link to post
Share on other sites

Welcome, Mike!  I'm in the US and LOVE hearing from members outside my area!  Looking forward to seeing your posts!

Share this post


Link to post
Share on other sites

Greetings!  Like @Kim Shook I love to live vicariously through others.  Any chance we might be seeing some seafood and rice and piri piri chicken and egg tarts?

Cook on!!!!

Share this post


Link to post
Share on other sites

 I'm so glad that you have joined us. I've never been to Portugal but I have long been fascinated by the food and the rich culinary history of the area. Those ribs look marvelous. I hope you will enjoy being here with us. Please tell us a little more about you. Do you cook professionally or do you, like so many of us here, cook for the love of it?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×