Michui the Lebanese kebab in the Brazilian way

Jan. 27, 2012, 3:04 p.m. | by Adriano Petrich | Categories: Brazil easy lebanese | comments

A simple clarification of names

Here in Brazil (or São Paulo to be more specific) we call shish kebab a michui. A Döner is a kebab, a Shawarma is a greek barbecue.

See simple!

That if the shish kebab is done with morsels of meat, if it is ground meat it becomes a kafta

And the secret ingredient is:

Simply ...

Mimolette: French cheese with mites

Oct. 18, 2011, 11:58 p.m. | by Adriano Petrich | Categories: cheese France Lille | comments

It is one of those foods

You know. In a party or group of friends some one comes with the “did you know that people eat….” Corn fungus (huitlacoche, I did and liked it) , ant’s larvae (escamoles also delicious) , coffee shat by small mammals and so on and on.

Well this cheese is made with mites on the surface ...

Fassbrause

Oct. 16, 2011, 8:55 a.m. | by Adriano Petrich | Categories: Germany travel | comments

A German beer soft drink

Have you ever thought “Hey I wish I had a beer tasting non-alcoholic soft drink”?

I haven’t.

Never.

I’m Brazilian. Our beer is pretty much a soft drink.

The literal translation is keg brew. It is a non alcoholic soft drink made with malt extract and fruit juices (I assume).

Yeah, that’s ...

Travel blogging again

Oct. 15, 2011, 10:57 p.m. | by Adriano Petrich | Categories: travel | comments

So here we are again. A new round of travel blogging. Have fun!

Ceviche for a hot day

Sept. 3, 2011, 7:15 p.m. | by Adriano Petrich | Categories: Americas ceviche easy fish no cooking | comments

Easy as pie, only easier

Ceviche is by far, one of my favorite dishes for a hot day.

Besides the fish that has to be absolutely fresh, all the ingredients either you already have it or are simple to get, no need for a large kitchen or weird equipment.

A cutting board + knife, a Bowl and a fridge (or cool ...

French Fries in a Pressure Cooker

July 5, 2011, 1:31 p.m. | by Adriano Petrich | Categories: deep fry french fries potatoes pressure cooker sidedishes | comments

Brazilians and Pressure Cookers

At first glance it seems that we love them. Almost every single house has one. The typical smell and sound of a Brazilian home is beans being cooked in a pressure cooker.

Truth to be told is that we have a LOVE-FEAR affair with them.

Most houses do have one, but most people are a little ...

Sfeeha on the easy

June 26, 2011, 6:39 p.m. | by Adriano Petrich | Categories: easy lebanese meat | comments

Sfeeha on a pita

I got this idea from this post on taste of Beirut

I instantly fell in love with the idea. It was so simple and beautiful. I had to try it.

Sfeeha is a meat filling on a dough. (I’ve talked about them briefly before)

Sfeehas in Brazil comes in two ways. Open and closed ones ...

Brazilian snacks: Coxinha

May 14, 2011, 9:42 p.m. | by Adriano Petrich | Categories: Brazil coxinha snacks | comments

Brazilian’s deep love affair for Salgadinhos

tl;dr I am digressing about it, in a later post I will give a recipe.

We even have a word for it: Salgadinhos. (translated literally to: small savory things)

Here is one thing that makes Brazilians Brazilians: Salgadinhos. If you ever come here and try to know the culture this is something ...

Baked Camembert with Pistachios

May 5, 2011, 11:55 a.m. | by Adriano Petrich | Categories: brie camembert cheese easy snack | comments

Camembert and Brie

Although they look pretty much the same they vary a lot in flavor. My alliance has changed over the years, when I was younger I was more of a Brie person.. Nowadays Camembert has been often my choice.

And in all counts doesn’t matter.. It is a little more difficult to find small Bries? Yeah it ...

5 minutes squid

March 27, 2011, 11:15 a.m. | by Adriano Petrich | Categories: 5 ingredients or less easy garlic parsley Provence seafood squid | comments

Squid!

This is what I do when I’m in a need of a simple dish¹.

The order is as follow: Cut the squid, cut the garlic, mix both. Finely cut the parsley (you will not have time later). Heat the pan on infernal heat, add the squid and garlic, salt to taste. 3 minutes. turn of heat add ...

The whipped cream bottle challenge

March 26, 2011, 3:31 p.m. | by Adriano Petrich | Categories: Brazil dialogs shopping | comments

I decided yesterday that I arrived in one of those points in live that in order to move on you have to have a whipped cream maker bottle.
That and Aline is travelling.

So as I was in a mall I took my chances and went to a “posh gourmet shop”. Let it be known that it was all my ...

Summer harvest: Fresh Guava Juice

Feb. 9, 2011, 2:14 p.m. | by Adriano Petrich | Categories: Brazil guava hotday juice refreshing | comments

The guava tree

Finally! The first ones are ready for picking!

When we moved in 3 years ago one of our first important decisions was which fruit bearing trees should we have. We didn’t have much space so we had to choose 3 trees wisely.

The lemon tree was easy, but it is in a large flower pot not ...

Carbonara and the importance of good bacon

Jan. 29, 2011, 12:36 a.m. | by Adriano Petrich | Categories: Bacon Italian Love pasta | comments

Good news everybody: I am picky

And nothing gets my pet-peeve silly brain going into overdrive better than Carbonara. Just to thicken the plot I am always after a great spaghetti Carbonara.

If the ingredients are not stated in the menu, rest assured that I will ask for them and if the waiter says cream I will grimace.

It is ...

Croatian Festive Sweet Bread: Povatica

Jan. 15, 2011, 12:12 p.m. | by Adriano Petrich | Categories: bread croatia Easter nuts sweets | comments

It’s complicated (the situation, not the recipe)

My Croatian grandmother evocative was not Baka, but Nonna.

The thing is: Nonno and Nonna escaped from Croatia into Italy. (Yeah they escaped into an Italy controlled by Mussolini, smart) and they had my father there. So as it happens my father is Italian, my grandparents were Croatian but called nonno and ...

A new pizza blog to follow

Dec. 20, 2010, 9:08 p.m. | by Adriano Petrich | Categories: Italian pizza | comments

Peter Reinhart has a new blog called pizza quest this is the guy who presented the TED talk about bread and gave the idea for my pizza dough

Peter Reinhart is one of those people like J. Kenji Lopez (of Burger Labs fame) a must follow. I must say I am very curious about what he is gonna post.

More Pomegranate pr0n

Nov. 15, 2010, 3:19 p.m. | by Adriano Petrich | Categories: Israel pomegranate Tel Aviv travel | comments

Sorry about that.. It is just that I took more pictures.

BTW I am still having a glass of juice almost everyday.

Israeli Cottage cheese with grapes in syrup

Nov. 13, 2010, 6:20 p.m. | by Adriano Petrich | Categories: breakfast grapes Israel travel yogurt | comments

First things first. They call them raisins in syrup but they are actually grapes in syrup. I can prove it.

In order to something to be called a raisin it must abide by the following conditions:

1) They have to be sad
2) They have to be evil
3) They have to be hated by me
4) They have to ...

Best bakery in Tel Aviv

Nov. 9, 2010, 11:32 a.m. | by Adriano Petrich | Categories: sweets Tel Aviv travel | comments

There is another famous institution in Tel Aviv: the “Said el Abu Lafia and Sons Bakery”. I’ve heard from it by some four or five different sources, so it was another of those places that I had to try.

The instructions were falsely difficult for being so easy on how to get there. It said something about get on ...

Hummus(chickpea paste) much more than dip

Nov. 7, 2010, 10:25 p.m. | by Adriano Petrich | Categories: Israel Tel Aviv travel | comments

Sometimes a person have to do what a person have to do. After a bit of searching I found out what I had to do.

My fate (hard as it seems) was to taste the best hummus in Israel

So I grabbed my map and courageously set in direction of Jaffa. I would like to make clear that it was ...

This is not a travel blog

Nov. 7, 2010, 4:46 a.m. | by Adriano Petrich | Categories: Israel travel | comments

But I will be travel blogging

Or more precisely food travel blogging. It comes down to why I travel. I could say that I travel to experience new cultures, and although true and a little bit cheesy, ok very cheesy, it is not the complete history. The full truth is I travel because I like it a lot.

Right now ...

I've won!

Sept. 15, 2010, 8:20 p.m. | by Adriano Petrich | Categories: instructables news pizza | comments

Good news everybody!

My instructable for the epoxy method pizza dough won second place on the Pizza contest !

I’m so happy!

Also on a side note my pizza oven is finally done!

About to start a massive pizza enterprise

The epoxy method pizza dough

Aug. 20, 2010, 2:06 p.m. | by Adriano Petrich | Categories: dough easy Italian pizza whole wheat | comments

This post is motivated by the pizza contest at the instructables and it is cross posted there in a different form with some more pictures

Working with Baker’s Percentages

From a physicist point of view a baker’s world is a very odd one percentage wise.

It is a place where a recipe can be made with 70% of ...

Addicted to Passata

July 13, 2010, 11:42 a.m. | by Adriano Petrich | Categories: Italian passata tomato | comments

It is a tidbit odd I might say

The winter has just began here in the South hemisphere, and what appears on the grocery stores?

Wonderful red tomatoes

And what did your nonna told you to do when you get great tomatoes?

Nothing.. She just grabbed grabbed the sieve and made tons of Passata di Pomodoro.. or should do, truth ...

The great sous vide hack: picanha

June 15, 2010, 9:47 p.m. | by Adriano Petrich | Categories: Brazil picanha sous vide | comments

Sous Vide Primer

It is about temperature and proteins. Different proteins denature at different temperatures and here is the catch. Some of them won’t denature at lower temps.

Eggs for instance. The two more common proteins in it are Ovalbumin(54%) and Ovotransferrin (12%) the first starts to denature at 180°F/80C the second at 140°F/60C ...

Caramelized Kumquats with Ginger

June 3, 2010, 11:32 p.m. | by Adriano Petrich | Categories: 5 ingredients or less dessert easy ice cream | comments

Kumquats at the market

There are only three seasons(although some people argue that’s only two) in Sao Paulo: spring, summer and fallwinter (pronounced as a single word outonoinverno)

Spring is when it is sunny, hot and rains every week; Summer is when it is unbearable hot, sunny and it rains every day (not all day long, but once ...

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