bmags Posted January 23, 2010 Share Posted January 23, 2010 It's 5:30, i'm about to begin. http://www.maria-brazil.org/brazilian_strogonoff.htm http://www.cookbrazil.com/vinaigrette.htm + 2 bottles of wine, in case the food sucks (but it wont!) I don't have nutmeg, nor peppers, but f-all, i'm gonna make a champion. Quote Link to comment Share on other sites More sharing options...
FlaSoxxJim Posted January 23, 2010 Share Posted January 23, 2010 Sounds yummy. Tell us how it turns out. Quote Link to comment Share on other sites More sharing options...
iWiN4PreP Posted January 23, 2010 Share Posted January 23, 2010 Impressive. Quote Link to comment Share on other sites More sharing options...
iamshack Posted January 23, 2010 Share Posted January 23, 2010 QUOTE (bmags @ Jan 23, 2010 -> 01:46 PM) It's 5:30, i'm about to begin. http://www.maria-brazil.org/brazilian_strogonoff.htm http://www.cookbrazil.com/vinaigrette.htm + 2 bottles of wine, in case the food sucks (but it wont!) I don't have nutmeg, nor peppers, but f-all, i'm gonna make a champion. You'll do wonderful. Just follow the directions, have confidence, and stay focused. Quote Link to comment Share on other sites More sharing options...
bmags Posted January 23, 2010 Author Share Posted January 23, 2010 Overcooked the meat, I WAY overestimated how long that would take. I thought since I didn't brown the meat it would take longer, but it was basically boiling in the cream, I should've realized. Nonetheless, creme de leite is AWESOME! SOOOO much better than sour cream. My sister-in-law says that it's the equivelant of table cream which you can find in the latina section. EXCELLENT The vinaigrette is fantastic, seriously, best thing I've learned in brazil is that the s*** i was used to putting things on was SEVERELY limiting. (best example: mustard) BUt so, i used balsamic since I was w/o white wine vinegar, and it was still awesome. It's essentially pico, no doubt, but without the spice it makes it much more transformative I feel. so yeah. GREAT first try at brazilian stroganoff. Don't think I want nutmeg (don't much care for it.) but definitely missed the garlic. Quote Link to comment Share on other sites More sharing options...
3E8 Posted January 24, 2010 Share Posted January 24, 2010 I like that Brazilian stroganoff doesn't appear to have mushrooms Quote Link to comment Share on other sites More sharing options...
witesoxfan Posted January 24, 2010 Share Posted January 24, 2010 QUOTE (3E8 @ Jan 23, 2010 -> 08:42 PM) I like that Brazilian stroganoff doesn't appear to have mushrooms You know what needs mushrooms? A f***ing dungeons and dragons party. Quote Link to comment Share on other sites More sharing options...
Texsox Posted January 24, 2010 Share Posted January 24, 2010 QUOTE (witesoxfan @ Jan 24, 2010 -> 04:00 AM) You know what needs mushrooms? A f***ing dungeons and dragons party. laughing before my first cup of coffee Quote Link to comment Share on other sites More sharing options...
Pants Rowland Posted January 24, 2010 Share Posted January 24, 2010 QUOTE (bmags @ Jan 23, 2010 -> 04:16 PM) I thought since I didn't brown the meat it would take longer... Yeah, browning really only helps bring out the flavor of the meat but the impact on the length of time it takes to cook meat is negligible. Quote Link to comment Share on other sites More sharing options...
bmags Posted January 24, 2010 Author Share Posted January 24, 2010 Good to know. Quote Link to comment Share on other sites More sharing options...
FlaSoxxJim Posted January 25, 2010 Share Posted January 25, 2010 QUOTE (3E8 @ Jan 23, 2010 -> 09:42 PM) I like that Brazilian stroganoff doesn't appear to have mushrooms Yeah, I don't think I could have stroganoff without mushrooms — Brazilian or otherwise. Quote Link to comment Share on other sites More sharing options...
bmags Posted January 25, 2010 Author Share Posted January 25, 2010 pictures for my fanssss http://bit.ly/7h5Jgh Yeah i looked for mushrooms but all that they had were the jarred champignon s***. I find those absolutely revolting. Quote Link to comment Share on other sites More sharing options...
FlaSoxxJim Posted January 25, 2010 Share Posted January 25, 2010 I made potato and garlic herb crusted fish tonight and it turned out quite nice. We ate it before I could take a picture. Quote Link to comment Share on other sites More sharing options...
bmags Posted January 25, 2010 Author Share Posted January 25, 2010 Flaxx, what fish? I should take a picture of what fish markets look like here. Quote Link to comment Share on other sites More sharing options...
FlaSoxxJim Posted January 25, 2010 Share Posted January 25, 2010 QUOTE (bmags @ Jan 24, 2010 -> 07:38 PM) Flaxx, what fish? I should take a picture of what fish markets look like here. Just farmed tilapia from the grocery store. It was on sale so it won out over the salmon. I'd love to see a Brazilian fish market. The Sydney fish market was one of the most amazing things I ever experienced. Quote Link to comment Share on other sites More sharing options...
bmags Posted January 25, 2010 Author Share Posted January 25, 2010 yes, I don't understand why but i just start giggling hysterically at the sight of the fish market. They seem so grotesque. So huge, as well. Quote Link to comment Share on other sites More sharing options...
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