Comment on So wholsum 🙏🙏🙏

• qyron@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

  Try this one if you can: frango na púcara

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  • abraxas@sh.itjust.works ⁨1⁩ ⁨year⁩ ago

    Minus the Parsley, I’d swear I have had similar.

    Well that, and we never cook with Port around here, it’s always dry wine or Madeira. Madeira is a much sweeter Port, which totally changes the flavor. I’ll show this particular recipe to my wife and get her take.

    I wonder, is this a mainland recipe maybe? Everyone around here is Azorean, which can slightly tweak the common ingredients. I watched a Bifana video last summer where the guy used CHEESE and it made everyone I know swear at him. You don’t use Cheese in anything portuguese around here except Cheese Rolls.

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    • qyron@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

      Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.

      Port wine grows inland, on hills, where a river cuts across deep valeys. Any Port is sweet by nature, very round on the mouth, with wood and berry notes. The whites tend to be slightly more dry, with a somewhat citrus or flower note, but nonetheless sweet.

      You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough; Portugal was always essentially a poor country. Wine was prolific but fine wines like Port amd Madeira were luxury items and most of our traditional cuisine was born in farm kitchens, where food needed to be plentiful and tasteful, to help push away a hard day of labor.

      Drowning meat in wine is almost standard fare. One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven. After a few hours, the meat should peel of the bone. Try it, if you can.

      And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.

      Bifana with cheese. That’s criminal.

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      • abraxas@sh.itjust.works ⁨1⁩ ⁨year⁩ ago

        Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.

        I’ve heard of dry Madeiera, but I’ve never tried it. Acidic, yes. Local Madeiras are very sweet around here. The most popular brand of Madeira in my area is effectively reduced grape juice mixed with Brandy. Sickeningly, coyingly sweet. My area perhaps the largest Portuguese Festival in the world (Feast of the Blessed Sacrament) is drink-sponsored by Justino’s Madeira, and it’s like drinking alcoholic maple syrup. It’s freaking delicious, for all of 2 oz pour and then it gets hard to finish :) The local Madeira’s have raisin or prune notes.

        Now Port. We’ve got Sandalman and Pacheca. That can get fairly heavy, in either sweet or dry direction. I haven’t had a bone dry port, but I’m told they exist. I always have a bottle of Port in the house. Not so much Madeira. Special occasions only (not the price, it’s cheap. The extreme sweetness).

        You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough

        I like the one-two punch of Sherry and Brandy much of the time. However, my wife and her family always uses a good Vinho Verde for her dishes. Cacoila is one of the local staples, and it’s basically pork left to soak in wine forever with a few secret ingredients (usually at least some some paprika)

        One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven

        OMG… I had that once at one of the local places (Captain’s place, since I’ve already doxed myself regarding the Festa). It was incredible. Rabbit isn’t common here, so it was a special. I’ve never seen it since :(

        And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.

        francesinha looks incredible. I’ve never seen it around here. I’m guessing it’s a mainland dish? We have Sao Jorge cheese around here, but we only eat it straight. Also, nobody around here puts cheese with Cod, but baccalhau is often made with milk, so it’s not a huge stretch to me.

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