Making the Curmudge cringe.....

elysrand · Post by **elysrand** » Tue Sep 25, 2007 10:22 am

Why, the Frito Bandito, of course

aka, "I Am Curious Orange.."

Please pardon the brief interruption, now we return you to today's episode of controlled insanity...

jingle_jangle · Post by **jingle_jangle** » Tue Sep 25, 2007 10:36 am

Thanks for being my conscience and thorn, too, Elys...and I thought you were my friend. Tell me lies, please, but don't make me face the reality of my own burst bubble.

Sergio, I was wondering how long before you joined my Portuguese attempts. You are, of course, 100% correct in your observations and spelling.

And, for the record, I wasn't the one who started this whole "pubic hair" thing...

lyle_from_minneapolis · Tue Sep 25, 2007 10:44 am

Public hair.

elysrand · Post by **elysrand** » Tue Sep 25, 2007 10:51 am

Et tu, Marcus?

lyle_from_minneapolis · Tue Sep 25, 2007 10:58 am

What a difference an L makes.

melibreits · Post by **melibreits** » Tue Sep 25, 2007 11:30 am

EEEEEWWWWWWWW!

jingle_jangle · Post by **jingle_jangle** » Tue Sep 25, 2007 12:17 pm

Now you've done it--you've made Melissa cringe!

elysrand · Post by **elysrand** » Tue Oct 02, 2007 7:52 am

Anybody here like (bump) feijoada? I haven't had a good feijoada in years. My wife loves it too, it is so oral a thing. Hot and yummy, tastes great too! Every time we have been to Brasil, we find a São Paulo restaurant near the hotel that serves it every day (many restaurants only serve it on Wednesdays and Saturdays).

Alas, I have never been able to make it to taste just like it does down there

My wife thinks it is the quality of the meats they use. We don't really use the more "odd" portions of the pig and cow up here that they do down there, so cubed ham and pot roast cuts of beef from the local Safeway just don't taste the same as jerked beef tongue and pork lips do down there!!!!

I like mine with couve mineira on the side (naturally, I am from cajun country and collard greens are a way of life in the Deep South

), with farofa and sliced oranges, and deep-fried bananas of course.

Of course, you can't eat this dish without a few straight shots of aged gold Pirassununga artisanal cachaças, hard to find in the States, yum!

melibreits · Post by **melibreits** » Tue Oct 02, 2007 8:41 am

Huh???

jingle_jangle · Post by **jingle_jangle** » Tue Oct 02, 2007 10:39 am

My wife made feijoada last Friday. We have a meat market here that stocks all of the correct sausages and cuts of meat (she could tell you the names). It's cooked overnight, slowly, and served over rice with farofa, which she also makes from scratch. We had leftovers last night for <burp> dinner..

We've got the cachaca, too, but I hold off on that. I'm not too much a hard liquor guy; save the stuff for caipirinhas; it's not the pricey stuff you drink, Elys.

ozover50 · Post by **ozover50** » Tue Oct 02, 2007 11:27 am

It's all Greek to me.................

melibreits · Post by **melibreits** » Tue Oct 02, 2007 11:33 am

...Or at least Portuguese; it's all the same to me....

Actually, speaking of Greek, I love Gyros, LOL!

rickcrazy · Post by **rickcrazy** » Tue Oct 02, 2007 11:41 am

Greek?[/size] Not to me. My ex-sister-in-law's father makes one mean feijoada with everything. The only difference being I usually wash it all down with vodka, not cachaça. Ain't bulls*****ng.

sloop_john_b · Post by **sloop_john_b** » Tue Oct 02, 2007 11:53 am

Oh boy, you need to get to a confluence, Sergio!!

rickcrazy · Post by **rickcrazy** » Tue Oct 02, 2007 3:05 pm

I do? Huh... Why?