Really underrated cuisine, even the coffee and the bread is some of the best you will ever have, but in America I never found one outside of Jersey.
Unless it’s one of those “Spanish AND Portuguese”
Restaurants, like they’re even close. Spanish food sucks ass.
I figured you did, sorry, didn’t mean to sound condescending.
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that’s because you surround yourself with uneducated swine
if ever I needed proof, all I need to do is wait and you provide…
the French were introduced to fine cuisine by the Italians … you can thank them for saving what was bland and tasteless food (a la French) for what we see today as “world class” (or course it’s a matter of preference so…)
Whoa whoa whoa … there’s a fine art to cooking steak. What cut? How thick? To what desired doneness (if anyone other than my wife demands anything more done than medium, they’re getting medium)? Depending on the cut, how do you season it (if it needs it - tenderloin? Put the seasoning away). And then there’s the question of how to prepare the pan sauce. Onions? Garlic? Wine (white or red)? Soy Sauce? Teriyaki? Mushroom? Do you even prepare a pan sauce?
Fuckin’ hillbilly.
In all seriousness, I know you’re aware of “Adulting” classes and you go and ask this question? I’ll answer it for you - because their parents were too lazy to teach them and the programs were cut from public schools (I remember both learning how to cook from my parents AND from the 2 years/4 semesters of Foods class I took in high school)
Right??
It is but I have to agree with greenboy here (not sure if it’s “most” as he states but…), a few friends of mine are blown away I can cook. I made a Tuscany chicken pasta dish (in a lemon cheese sauce) with homemade noodles (made them myself - matter of fact, the spice blend I used I put together from the herbs I grew 2 years ago) and it just blew their minds…
What blew my mind was how impressed they were - lazy sacks of shit that they are.
However, thinking about my point more, I agree with your point - it is obnoxiously easy - it just takes a bit of effort, motivation and discipline…
large Portuguese population in the area I live in. Lots of great Portuguese restaurants that are never quite as good as Vavoa can cook.
Pan sauce? What kind of horse shit is pan sauce? Kerrigold butter and salt/pepper. That’s all you need for a good steak. Stubb’s steak seasoning is also acceptable if you can find it.
Fucking pan sauce, smdh.
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I know, right, one might say something like “women are, for the most part, totally clueless and should probably refrain from joining our conversation here”.
So dudes get their white knight shiny armour and go like “OH NO, HOW DARE YOU SIR, REFERING TO WOMEN IN SUCH A WAY!”
Then EmilyQ waltz in here saying outrageous stuff that makes it obvious she has no idea what she’s talking about, like she’s trying to prove by herself that, yes, women are clueless.
Which they aren’t, of course, and I’m not implying so. Just that, maybe, Emily would fit into the stereotype spouted by some of more misogynist views.
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Swine
Gtfo.
After you buttercup
I bet you ruin a good steak with A1 too.
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A1? Do I look like I’m made of money? Fuckin’ catsup. And not that fancy Heinz shit, just good ole generic catsup you find on the bottom shelf … preferably in the back so you know it’s been there nice and long - extra point for each layer of dust the bottle collected. Catsup is like wine in that sense … gets better with age…mmm mm slather that over some tenderloin and a nice lobster tail … goooooood eatin!!
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Ribeye. Preferably from the end with the bigger cap piece.
At least 1 inch. Anything thinner is stir fry meat. Hard stop.
Medium rare ofc. Unless it’s prime rib, then rare in the sous vide.
Brah don’t you go putting anything more than salt and pepper on your steaks…
You want some A1 to go with that?
Only if someone brings over a dogfood esque steak and I need to save it.
Brah I’m from the literal hills of WV. We might not be Texas, but we’ve got some HELLA steaks and meat farmers back home.
Tbh it’s not even that much effort. You can find guide online that’ll do the thinking for you.
It’s just resisting the bread aisle. That’s like half the challenge I swear.
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Jesus Christ, it’s worse than I thought.
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Eating healthy isn’t really expensive in the US it’s just more expensive than eating shitty and way less convenient. Can’t expect American’s to pause GoT to cook for 30-minutes plus clean-up. That’s unthinkable.
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Sorry, what is Vavoa? Grandma?
I guess it depends on the grandma, if you go to Portugal you will be amazed how their cuisine is so different from the Algarve to OPorto, with so many regional dishes.
Shit some ma and pa joints have food as good as any high rated restaurand, but you pay less and eat more.
Yes
It was a joke…no need to take it that seriously
been to Lisbon, Faial, Pico, and Sao Miguel … going back to Sao Miguel this summer
This is pretty accurate … I was surprised how much I liked the Porvo (octopus)
So we have both in where I live and you’re entirely correct.
It absolutely, 100%, categorically does not. Have you ever been to Spain?
Yes, many times, sorry for the hyperbole. It’s just not as good as
their neighbors’.
But their coffee is really bad.
I tried the octopus rice and the “polvo à lagareiro”. Really liked both but prefered the latter.
Never been to the Islands myself, any good? I’d like to try something different than the Algarve.
You say “sorry for the hyperbole” then proceed to type more.
That’s because I am not really sorry. I apologize for yet another hyperbole. And for having you confused…but I don’t really expect someone who, I assume, is from Yorkshire, to know when food is bad.