Forum Thermomix
Welcoming Center, Management and General Chat => Introduce Yourself => Topic started by: isi on January 04, 2010, 01:56:25 am
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Hello everybody! :)
My Name is Isabel and I am from Portugal!
I found this Forum and hope to learn a lot about your Recipes!
I wont write a lot because my English is not very good so it is not easy for me, but I will try to put some of our Portuguese Food Culture here so you can try it too!
Tomorrow I am going to buy a Dictionary to help me :D
Bye Bye and sorry for my Errors 8)
isi
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Hi isi, lovely you found our forum. No problems with your English, you did very well so don't let that hold you back. Pop in to chat anytime you feel like it.
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Hi and welcome Isi. You English is fantastic, well done.
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Hi and welcome Isi. You write better English than I often do !! Looking forward to some of your Portuguese recipes.
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Hi Isi welcome. Don't be shy. If you just type near enough we will understand. My Portuguese is hopeless :-)) Hopefully you will be posting some delicious Portuguese recipes.
Gretchen
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Hi and welcome! I'd love to learn more about Portuguese culture and food!
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Hi Isi and welcome, you did a fantastic job. Google translator is a fantastic tool to have as well ;) Really looking forward to your sharing! :)
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Thank you for receiving me so friendly!
I think I will like it here :)!
Best Regards
isi
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isi,
Welcome to the forum. It's great having someone from Portugal. I LOVE Portuguese food. It would be nice for the world to get to know about the great LUSO dishes and snacks.
Looking forward to your recipes.
Obrigado e boa noite
Admin :)
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What MM said "Obrigado e boa noite" - welcome isi - don't worry about your spelling and grammar - you do a lot better than I do with Italian and Spanish and it doesn't stop me trying to use their forums.
Looking forward to some Portuguese dishes - I have some baccala desalting in the fridge at the moment. :-* :-* :-* :-*
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A warm welcome Isi. You have done a great job - I wouldn't know where to start in Portuguese!!!!!!!!
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Yes welcome! Look forward to hearing more about your Portuguese recipes! ;)
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What MM said "Obrigado e boa noite" - welcome isi - don't worry about your spelling and grammar - you do a lot better than I do with Italian and Spanish and it doesn't stop me trying to use their forums.
Looking forward to some Portuguese dishes - I have some baccala desalting in the fridge at the moment. :-* :-* :-* :-*
Baccala OMG how are you cooking it Thermomixer? Can i fly down for dinner.
Oh I forgo tI am off the grog and I would need a couple of glasses with baccala.
Gretchen
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Doing a brandade and then using it in a couple of different ways - one weird way (what else :-)) :-)) :-)) :-)) ) from an old cookbook using chard stems :o :o :o :o Probably stuff some zucchini flowers and maybe some peppers.
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ha ha I must be getting used to you Thermomixer as I am finding your ways less and less weird :o :o :o lol
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Hello Isi and "BENVINDA A ESTE FORUM"- I also live in Portugal, in the south - Algarve. I believe I have seen you on the other Portuguese forum and maybe also on the German Wunderkessel. My name is Barbara, I originally come from Germany but have lived most of my life in the Algarve.
Thermomixer- I have looked at the Brandade of Bacalhau recipe - I believe to be on Spanish origin but have never made it. I usually buy the fish and then, while still in dry state, I remove bone it (surprisingly easy to do) and then store it in the fridge - then its always on hand as it just needs a few hours watering. I hate buying the boned fish as they mix fishes and not all is bacalhau. Actually, where, in Australia, do you buy you bacalhau, seeing that its a Portuguese speciality and caught in the Scandinavian sea?????
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Hi Gralke!
I am just a bit sorry because my English is not so good as I wish - but - now I know where I can find help ;)!
Nice to see you here too!!!!
Best wishes
isi
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A welcome from me also, Isi.
I have been a fan of Portuguese foods for many years. In the '70s I lived across the street from a Portuguese family and we exchanged recipes and cooking techniques - she taught me how to make perfect linguica both links and patties. I still prepare it from time to time - only without the hot peppers as I now have a problem but the other spices work wonders with the pork.
I also still prepare her recipe for Cavacas when I want a plain muffin without sugar.
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Thermomixer- I have looked at the Brandade of Bacalhau recipe - I believe to be on Spanish origin but have never made it. I usually buy the fish and then, while still in dry state, I remove bone it (surprisingly easy to do) and then store it in the fridge - then its always on hand as it just needs a few hours watering. I hate buying the boned fish as they mix fishes and not all is bacalhau. Actually, where, in Australia, do you buy you bacalhau, seeing that its a Portuguese speciality and caught in the Scandinavian sea?????
Think the Northern Italians and Spaniards may argue over the origins ;) ;) ;D But it is very easily purchased here. We get both stockfish - the harder, really dried out stuff and softer bacalhau/baccala from many stores in Australia. Mainly because we have loads of Italians and Spanish.
I also make pil-pil and just confit it - cooking slowly at low temp in olive oil - I just love the gelatinous skin.
I prefer to bone it once it has cooked - I don't find our baccala easy to bone while "raw". I was amazed at the Spanish markets just how many stages of desalted fish were available - you don't have to do any desalting with some - ready to go.
The quality in Europe certainly is better, but we are getting better supplies now that top restaurants are using it. I had some a few weeks ago - whole piece with skin on that had been desalted and slow-cooked and it was a nice thick chunk.
Sorry Isi - taking over your welcoming thread - as before - you are doing fine - but both Barbara and our Master oderator are in Portugal, so you know where to find help.
Andie - your repertoire knows no boundaries ;) ;D ;D :-*
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Welcome isi, keep trying with the translations, I loved your bread recipe.