doomsday meals (by h. chiurciu)

Tonight I speak of Apocalypse Food.

I've always thought of writing here about this specific kind of kitchen disaster, but never really got the time or the inspiration for doing so. Well, time has come.

From times to times, when I'm cooking for myself, things go wrong in a very peculiar way. The food I make comes out tasting like the end of the world. It has something to do with the classic teenfood freedom, as any other mistake has.

But when when I say that a food tastes like Apocalypse, I'm not talking about a simple accident; I'm talking about some less-than-right choices I make, specially when not in the best mood for cooking or missing the best-suited ingredients for something. Not sure if because of my fowl mood and desperate hunger, but most of times it turns out eatable - sadly, I must say.

The most easily recognisable characteristic that all my Apocalypse dishes share is the chaotic combination of strong-tasted ingredients ("a waste of tastes", like my friend Labaki once told me). These are usually anything that lasts for longer than a week on the fridge - basically condiments, conserves and sausage-like meats (sometimes a barely-edible cheese). All that and absolutely no sense nor sensibility.

For tonight's nightmare, as an example, I fried one thinly sliced onion and lots of chopped sausage on butter. The idea was to make a dry-sauce for my instant noodles so, as I didn't want to open a whole can of pilled tomatoes, I added some dijon mustard and lots of catchup to it. With a sip of water, it became a dangerously looking orange goo.

But that was not enough, oh no! There was something missing, I felt. So, I broke an egg on top of the goo and let it cook by itself, without stirring it. When the noodles were done, I just topped them with this mess. And then I ate it.

Everything about it felt wrong: the sweetness of the catchup and the over-dosed sausages completely obliterated the soft-yolk taste; the color and texture were a total abomination; finally, below all this there was a pile of INSTANT NOODLE.

This is what I call Apocalypse Food.

Fast, easy and awful.

Just like the end of the world.

Russian coffee habit

just a quick note: yesterday I met a russian couple. The russian boyfriend had lived in Brazil for 4 years in his teen's Era. But he did not remember our Coffee.

They said they were severly disappointed by Brazilian Coffee Habits: Too much sugar, Too much Milk, less-Hot-than-needed. (I told him putting milk on it was only one of the varieties possible - but, hey, here i am, denegrating milk once again.)

They enjoyed our brazilian beer Paulistania, blond und dunkel, and we had some bottles. But when it was time for coffee, they just said : nyet.

Notea

How happy we are! Those Englishmen enjoy only one family of Tea, that is, that black-tea family. No doubt Black Tea is a Superb Tea, but… would you look to ‘agriao’ and call it ‘vegetable’? I would not. I state this because of my recent reading of George Orwell’s short and funny article “A Nice Cup of Tea”. You can read it by clicking on the very title written on the last sentence.

Eventhough Orwell’s deceased already, I make my stand on discussing with him a few points, being myself a tealover since my kid’s Era:

“Anyone who has used that comforting phrase 'a nice cup of tea' invariably means Indian tea.”

You can re-read my third sentence in this article to know what I think about this narrow-minded statement. I’m not fond of fruitish and flowerish teas, such as strawberry (nowadays there is even strawberry+chocolate...), chamomille, pekan, etc., but it makes me sad to think that maybe Orwell and Englishmen nowadays know nothing about the marvellous Mate tea, which I am very fond of, or, say, relaxations that come from Peppermint.

That goes to my second point: the Milk.

“Ninthly, one should pour the cream off the milk before using it for tea”, says Orwell.

I say: should one put any Milk at all? Orwell has much to say about the nonsense of adding sugarcubes on tea, for it ruins the original taste – agreed agreed agreed agreed – but how come Milk does not ruins it also? I think its common, as in for Mate, to put some of it (in my belief, I think it’s manly a Carioca thing, don’t know why), but... gee wiz, I don’t like it at all.

I had a recent teasasterous experience with Milk, for the night I read the article I decided to mix some of it on my Mate. It may sound nonsensical, but it tasted as if a rubber balloon had been melted down and blent to the tea. Much of the herbal and burnt-down taste of the Mate – that is, the teay taste of it – was gone.

And last but not least: I cannot find myself agreeing with all his spiffiness about the pots and instruments. Especially writing this in TeenFood, I believe one should not be restrained to “not making tea without the uses of a ceramic pot”. Go ahead and enjoy your tea as you should and can and would!

That said, I find Orwell’s article most enjoyable. Maybe it is just my problem that I’m not fit for the english-style drinking.

Plat du jour: oeuf poché



This food is not teen and comes directly from... Denmark!

Well, it is a french recipe, i know, but my egg-poché-meister is half dannish, half french. This is for you, Johannes Siverstsen, from who i took all my knowledge*.

The ingredients:
egg
water


The method:
make the water boil;
break the egg into a cup;
put the egg inside;
wait;
take it out;
eat.


The tips:
- have your eggs into the fridge, so that they are colder and easier to work with;
- use the cup to throw the egg into the water the smoothest possible: put it closest, half underwater maybe, and spin it slowly;
- control the boilness of the water: don't put the fire to high, it is going to break your egg in some ghostpieces of white thing;
- just tooth the yellow part of the egg when you are sure it is time to eat it!

The addons:
my poché tonight goes with "french" (portuguese) bread with cream chesse and copa (an expensive salami). my salt flower (from guérande!) is over, so i decided not to use any salt: do like me, exchange your salt by a good olive oil: it is very well exchangeable in almost any case.

do your fill combination! when i mean it is not teen food, maybe trying to shield myself from the tradition, i mean it only depend on us to do teen food!

(one last nasty photo for you :) )



*in fact, this is not true at all: once, i was in the veryfarland, in the countryside, my grandpas farm. i had nothing to do, so i decided to take a look at the books in the shelf. i found a very interesting book, called "Claudias book of the modern woman - kitchen"; i read it, and found 3 egg-poché recipes: the traditional one, something i don't remember, and the "twisted" one... well, have in mind that if you are a modern woman, you are able to make a big waterspout into the pan with some spoon just before throwing the egg inside and let it spin... this, my lords, is really freak food.

Mauricio de Sousa put Monica's Gang for cooking. In fact, the characters were the inspiration for the new kids menu restaurant Paris 6 (west of São Paulo), which is filled with suggestions for snacks, salads and desserts for the kids.

On the menu - illustrated with drawings by Monica, Chives and Magali, and historic sights of Paris - there is a basket of cheese bread and butter ($ 5), minichickens stuffed with french fries ($ 16), and escondidinho minissalsicha of chicken with mashed potatoes and white rice ($ 19).

For dessert, fruit popsicles ($ 7) or cream ($ 9) and ice cream crepe with Nutella ($ 14). Children can also have fun, over lunch or dinner, coloring pictures of Monica's Gang - and also give exposure to some pictures of the characters, decorated with French motifs.



(After googletranslator and http://guia.folha.com.br/crianca/ult10047u945970.shtml)

Everyday i make some coffee. And everyday, my coffee is different. I give "same conditions", and the providence gives me different coffee.

Todays coffee is worse.

But thats ok! In fact, that is what is magical in kitchen. There is no "same conditions".

To think in real kitchen, this teeny one, is to think in a non-repetition (perfection?) kitchen.

natural strawberry sweet (by h.chiurciu)

My friend said something that is true: a very important deal of fooding is how it makes you feel when you cook or eat something.

Today I made a natural stawberry sweet. It was almost like a jelly, actually, and I find it a very interesting activity. Natural sweets, made by cooking fruits (sometimes with a little sugar and spices) are a very simple and tasty way of saving fruits from rotening.

So, I had a whole pack of strawberries that were already getting "over-ripe". I washed and cut them in halves, and cooked with a little of sugar (no more than 5 teaspoons! fruits are already sweet enough, at least for me) and a spoonful of vinegar - don't really know why, some people add a bit of vinegar to keep the cooking pan from getting stained, others to keep the fruits from darkening with the heat or to cut the sweetness of the whole thing; sometimes i think i only do that because i watched that "courage dog" cartoon, and a ghost-aunt kept saying that the secret to her jellies was a bit of vinegar. In any case, it seems to work really fine!

I cooked it on very low fire, adding small sips of water from time to time to keep it from getting dry too soon - for me, that is when all the strawberries are not entirely melted yet.

And be ready: you need to keep standing and stiring the pan for something like 1 hour! Be sure not to let too much of it stick to the sides of the pan and burn.

After all the fruits have vanished on that beautiful and sweet-smelling red goo, stop adding water and reduce it to the point you wish. I dried it substantially, almost to the hard-candy point maybe. It got really thick and of a deep red, beautiful!

I don't know why people don't make this more often, since it is so easy and delicious! Maybe it is because it takes a reasonable amount of time to get ready, but i find it most relaxing.

The slow cooking of the ripe fruits, softly melting into a sweet and scentfull substance, transforming itself with the heat... Everything floods your senses, the smell, the colors, the sound of the whole thing boiling (or even a good music playing). It is a great way to meditate, if you ask me!

And the best part is you can make it with almost any fruit you want! Bananas, apples and mangoes are my personal favourites. You can try adding the spices you like, too: cinnamon, anise, cardamom, clover, ginger...

Enjoy yourself!

Make life a bit sweeter, and share it with your dear ones.

=)

HOW TO make the most delicious EGG-FLIP ("gemada")

This is a very quick recipe ive just invented so i make you make good use of it (its wonderful)

1 egg
2 spoons of condensed milk
a tiny portion of milk

You are going to need to separate the white part of the egg from the yellow one. You are going to use only the yellow one, so you throw away the white part or do anything else with it.

Thus you mix the yellow part with the spoons of condensed milk in a cup of tea and mix it very well. Then you add the milk until you have half of the cup full! Put it in the microwave oven for sumthing like 45 seconds or more, mix it well again and enjoy your wonderful EGG-FLIP!

Its very reassuring of your manlihood. Its great! Makes me very happy when i eat it.

Pasta with Fresh Tomatoes (by h.chiurciu)

Today I had a realy simple and delicious lunch that I'd like to share with you all.

Macaroni is a very popular food, for it is simple and it can taste really great when done properly. But I see most people doing always the same business - pasta cooked on water, ready-made tomato sauce heated and cheese on top. I don't like that too much. And I confess I don't like that bolognese sauce either, at least not the usualy seen one - with "minced meat". And then I see some fancy-ass restaurants selling "pasta with fresh tomatoes sauce" for a small fortune, like it's something sooooo special...

And somehow it is, but it shouldn't.

That's why today I show you a really easy, healthy and tasty way for making your pasta. :)

Stir on olive oil a small onion, well-chopped, untill it gets goldy. Add some 4 or 5 red tomatoes also very well chopped (it is better to use them the most ripe as possible, though I usually use them a little pale) and let it cook for a while. It will become a thick paste. You shoul add a sliced zuchinni now, and let it cook with the tomatoes. Don't forget to adjust the salt, as well as throwing a pinch of sugar to keep it from tasting too acid.

Add a bit of water and keep it cooking untill the tomatoes melt nicely, always letting it more watery than you want it. Now all you need to do is add the pasta - today I used a mini-penne for my lunch, and it tasted really great! I recommend this kind of macaroni, instead of spaghetti-like ones: penne, farfalle, etc. Let it cook alltogether, untill it's dried-up the way you want.

It is done!!

I added just a pinch of basil, because I love it.

It tastes as simple as it is, and sometimes that's all that you need: a simple, delicious lunch to keep your day shining with health and freshness!!

;D

The Basic Cream Soup (by h.chiurciu)

Today i had a great dinner, so i write about good things! =)

I don't know about you there, reading this, but here in Brazil (and specially at São Paulo) it is friggin' COLD! On a night like this, nothing warms your soul & body more and more nicely than a good bowl of soup. So, tonight i'll show you the basics for making a great CREAM SOUP.

I cannot say this is my specialty (Tiago himself has seen at least one of my failures on this matter!), but it surely is one of my favorites ways of cooking and I've been training on it for a few months now. It all started when i saw an Onion Cream Soup recipe at my girlfriend's place and decided to try it out. I'll teach you how it goes! =D

You'll need 4 big onions (maybe 5 or 6 of smaller ones), a cup of flour, 2 to 3 spoonfulls of butter and some boiling water ready to be used- as you see, all very simple ingredients!

First thing is to slice your onions very thinly! If your knife abillities are not that great, you can use a slicing device - but beware not to destroy your onions!

On a big cooking pot, melt down your butter on slow flame. Add the sliced onions, add some heat and gently fry them. Pay attention not to let your onions get too dry, or else they may burn; add more butter if necessary. As onions are somewhat acid vegetables, a nice trick is to add a pinch of sugar to them - but not too much, this is not a dessert!

Once they are well-fried, it's time to add the flour and make the cream.

You can do this in two different ways:

HARDCORE WAY: Throw your flour on the steaming onions while stiring it quickly! Mix it all up untill you get a very dry and hot mixture; then, add boiling water and mix it well.

PROS: you see the magic of the flour-turning-into-cream right in front of your eyes! it makes you feel a true alchemist and can impress deeply your dinning-company. ;)

CONS: it's possible you'll get flour-clogs in your cream; you may need to work your way with a spoon to dissolve them, but this can be minimized using sifted flour.

PRECACIOUS WAY: Gently mix your flour on a glass of water, making sure there are no clogs and it is all well dissolved. Add it to your pan out of the fire.

PROS: you'll get a more homogeneous mixture, greatly avoiding clogs and needing less abillity; you mayimpress your dining-company with how precacious and thoutghfull you are! ;)

CONS: well, it's a bit less exciting. =P

Now what you'll want is a boiling somewhat-waterish cream: add a little more water for that and let it boil for a good while (maybe 1h or so), cooking the flour and melting the onions into the cream. Keep adding water to keep it cooking, just stopping when you feel that it's all done and the thickness is the same as desired. You should taste it and add salt just then (not to repeat my last post ridiculous mistake).

It is done!!! =D
If you wish, before serving, add some fresh mint leaves and a mixed egg to it - they will give your soup a very special taste!

If you manage to make it right, congratulations!! You made your very first cream soup, and also learned all that you'll need to keep making cream soups! - of course, you'll need to reduce the amount of onions depending on the kind of soup you are aiming for.

Tonight, I made myself a very tasty Spinach Cream Soup using this exact principles.

I used just one onion and added a bit of garlic to it; shamefully, i also added a pinch of ready-made vegetables-sauce, but a fairly good one. After the cream was done, I added a handfull of chopped spinach leaves and boiled it for a few minutes. I also added the cracked egg at the end, and a bit of nutmeg during the process.

And it tasted quite great!!

All i wish is that i had sharen it with a dear one... but then i write here and share it with you! =)

Hope you guys try it out and make lots of delicious hot cream soups for your winter!!

on tragic events (by h.chiurciu)

Today I write here about something not so great that makes part of the art of cooking (and specially the teenfood cooking): the mistakes.

There are a few examples of how kitchen mistakes turned out to be something new and great - like brownies, rotten-cheeses and penicillin. But it's not easy to transform an error into a jackpot, and most of the times when you are trying to make a thing and something goes wrong, the results are pure crap.

When you are teenfooding, that is, when you are free to experiment and do whatever pleases you on the cooking, these mistakes are much more easy to commit. It is sad, but very important not to forget and admit that errors and failures are a very real and frequent part of the cooking activity.

Today, I woke up late and went straight to lunch-making. I ate lots of meat yesterday, so I thought today should be a vegetables-galore day (much like my sundaytime lunch below). I decided to try new vegetables, like the gilo ("Scarlet Eggplant" fruit) and the green bell pepper I've bought on the street fair last tuesday. Everything was going well, the vegetables stirred on olive oil and a little bit of cabbage and spinach already chopped to be added to the pot. Then I commited the most horrible and stupid mistake one can do when in kitchen: I accidentally oversalted it!

I tried to save it, removing all the salt I could, but I knew it was already doomed. So I did the only thing I could do: in the heat of the moment, I chopped a raw potato - as I've heard all my life that, when you put too much salt on something, all you need to do is to cook a potato with it and it would consume all the salt. That works great on something like cooked beans, but not in this case. The chopped potato cooked and melted, and any salt it could have absorbed was again loose on my vegetables.

It was very sad and awfull to eat it: instead of a dish with freshly stirred vegetables, like I wanted, I ended up with my plate full of "Over-Cooked & Salty-as-Hell Vegetable Purée of Death". Thankfully, I didn't took any photos - it looked truly horrible.

It was not my firt nor last and surely not my worst kitchen mistake (the memories from my kaki-with-shoyu red sauce still haunts me). But it makes me really sad to see that all I did was spoil ingredients and waste time. Everything seems to be worst after a mystake like this - the juice was rotten, the mango I had for dessert tasted like cardboard and some prick threw a stone on my backyard. The dishes remain unwashed as a graveyardish monument, a memento to my unability to do anything right.

But one shouldn't let the mistakes of a life put everything down. It is an unavoidable part of being truly alive, of being young, of making things happen. With time, one learns to reduce the chances of making mistakes, as well as solutions for the mistakes that eventually happen.

The important thing is to keep in mind that everything can go wrong sometimes - and that that's the beauty of it all.

I've just found out that butter and cream cheese are very best friends!

You may pick up your portuguese bread (the superquoted one), put some butter in it and smelt that in the stove. After that, with the bread hot yet, add a upper layer of cream cheese. "That's eat". Now you may find out too that good friends are made for live togeher!

sunday-time lunch (by h.chiurciu)

For who doesn’t know it, I am living alone for a brief season.

The big challenge in this home-reality, at least as I see it, is to go from the state of “quotidian client” to “quotidian server” – that is, to become myself the generator of my own routine.

And what could be more routine-ish in a house than meal time, am I right?

With an erratic presence within the domestic events as mine, the traditional “tons of food => meal for 3 days” scheme doesn’t have much use. Cooking individual plates everyday can be quite a delicade activity, but the freshness of each meal gives the one-man-house style a unique charm.

After a very greasy Saturday, almost entirely based upon the uses of animal protein (a sausage tortilla for lunch and a potato & bacon pie by the afternoon, made with the deep-hearted company of Tiago de Mello], I’ve decided to fill my belly with the vegetables and greenery that I have inside my fridge.

Being so, I made myself a beautiful vegetable dry-stew (with no gravy intented), used as a sidedish for the already-introduced Lithuanian pie [originally called Kugelis]: i used onion and French garlic on butter, zucchini and carrots in slices and a handful of well-chopped Collard greens, all seasoned with shoyu and a pinch of sesame oil. And it worked out pretty well!

Also, i had lunch in my backyard! =3

tosta con tomateen (by h.chiurciu)

So today i had breakfast, and it was my favorite in the world breakfast: the spanish tosta con tomate! Of course, i am no great spanish tomatoaster, but i’ve figured out a rather simple way of enjoying this great dish at home.

First, a tomatoe: ideally big, red and ripe, but i usually use any tomatoe i find on fridge. You peel it (wich can be not so nice in a cold weather, if the tomatoe was in fridge like mine), slice it in four or whatever and microwave it! A minute and a half, within the medium potence, shall be enough. It is supposed to melt down in a fresh pulpy sauce. Then i like to smash the pieces to make the sauce a bit thicker and add a bunch of salt and olive oil (in Spain, they use A LOT of salt, but you can take it easy if you want). One could season it with oreaganne, but i dislike the idea for it is too italian and pizza-ish and everybody puts oreganne on everything and i’m sick of it. (added by Tiago: i’m sick of what we know by oreganne: it seems to me that it is very well possible to have really great flavor with a fresh one, not this “dry” thing we have in the supermakets.) So i stick with the original Spanish Flavor: salt and olive and tomatoes!

Then you use it with the bread. You can use any kind of bread, toasted sliced bread or toasted regular bread or even a regular old bread, like i did. I suggest you stick with the toasted or dried-up breads, because of the delicious way the tomatoe re-hidrates the stiff dough while still leting some parts of it really crunchy and interesting to bite. I used a stiff and 3-days-old mini-portuguese bread - portuguese bread is a kind of bread that i have never seen anywhere outside brazil, not even in portugal (added by Tiago, again: in fact i have heard that in Argentina they have a suppose portuguese bread as well, very similiar to ours, but in paris i went to a portuguese bakery and there was nothing about this.); i find the best here in Pirituba, so when you come for a visit you should stop by and try it!

This is what i find one of the worlds best breakfasts in the world, because of everything: it is simple, nutritious, delicious and makes you feel like a classic anarchist! ~ or even a fascist, if thats your zing, because everyone can enjoy a good tosta con tomate!!!

Tiago: But, what about the beverage? How can it fit to a liquidbreakfast?

H: Personally, i dont use to have liquidbreakfasts; in this case, i find the tomatoe all the liquid i need to have. But if you like, you can combine it with cofee or orange juice, I suppose.


T: ok, i do agree. but, what about tomatoes juice? I mean, as beverage.

H: What about it? I use bottled ones to make gazpacho! But that’s hardly a breakfast. I like it, as a beverage, but when i was a kid i liked it more (maybe because it was the best thing i could have on wedding parties). Maybe it’s quite the young drink, now thinking.

food presentation

sometimes its all about how you present your daily food to yourself.

not many to say but plenty to show

Of Salad Showdown

I have to self a salad showdown on house. Persons say on popular culture, “Kid have to had salad on kid time”, because it makes good to growing on adult – the vitamins and colorfull colours. But, I speak of popular culture – its what flys in mouth to mouth everywhere – kids don’t like no salad. I have sure I have been a kid in that years behind, and I have sure I have also delighted salad when I was a kid. I ask you people: do you liked salad as in kid time?

So I went to adult now, or to young man, i.e., teen, and continue to like salad. Don’t worry, folks, I am not starting to say you to become vegetarian, because I am long from vegetarianism myself (favourite foods includes meat in many ways), but as admiror of Teen Food and having being in general no good on kitchening, I offer now fresh solution for the teen today.

If you live in house with garden, I envy you, because step one to you become culturing your own vegetables! But if you are urban livers of buildings like myself, you have to hope to find all your salad-to-be in your street fair (Here there’s plenty of them – what about there?) or supermarket.

Vegetable reign is sympathetic in many ways: funny shapes, colours of rainbow, tastes to sweet and bitter, different textures... all tastes pleased. I will tell you my personal favourites: tomato, lettuce, carrot (but have in head – you must grate it, like thin chops of Wood or cheese; otherwise, it is hard and the olive oil do not pour so nicely in between), the palmtree inner parts (we call it ‘palmito’, eventough it is now prohibited for being no ecology), cucumber and rocket, that bitter marvel that many kids dislike when kid.

So you just wash everyone and cut as you like, it is very practical. Having that done, I suggest a nice bowl or superbowl, so everyone can have salad. Disposition of everything, that is, presentation, is usually very important, to yourself or to others. So have that done, put some salt and olive oil! You can bring some others reigns food, for instant, you can take pistaccio for a more various taste.

Have you a go on salad, I hope you have enjoyed!.

Today we were four, and we talked about teen food.

We so started to talk about eggs and breads (sounds like fish and chips for me…). Someone make a hole in the slice of bread, put in the fryingpan and break the egg into the hole. Seems to be very nice egg-shaping!

Another possibility discussed was about putting the raw egg into the bread, and then, them together, into the ironbreadtoaster. Because of a misunderstanding, i thought he talked about the electricbreadtoaster (the vertical one). So here i am, hungry, thinking of this conversation. BUT, there is about twelve hours i ate an egg, so this is not time of trying out those recipes.

So that i remember there is some nutella chezmoi, waiting to take me to a fat guy. I'll try to have a portuguesebread (in fact, it is more similar to frenchbaguete, but this is how we call that in brazil), fulfilled with nutella by the method of the hole. This thing, pressed (to fit in the toaster), is going directly to the eletricalbreadtoaster.

This is going to be served with some chinese jasmine tea i have.

And you will never know if this recipe got succeeded. I just can tell you that you should try, as well as any other one, by the way.

This is the way it is learnable, by trying, and, maybe, getting it right.

tale of the acquired taste

i didn´t receive any instructions on how to approach the subject matter, but i'll try to keep myself within what i consider to be part of it...

it seems to be a natural process, natural in the sense of it being quite common, that as a person grows older and sleeves fall short under his wrists, tastebuds would ripe and belittle all that once might have been said to be pure flavour delight. suddenly sweet sickens and bitter captivates. well, not exactly suddenly. it usually happens within a long lingering process that is aging.

can we consider that our minds and our tastebuds grow together? we better not. just as we learn along the way, not even the maturing process can happen on its own.

still, sometimes it just takes a subtle movement, a gentle touch. sooo much easier than just maturing...

to me, it did: couple of years ago, i took "another first attempt" on blue cheeses. their smell just made me sick. this time, in delicious italian bread and with some olive oil drizzled on top of it, it just seemed like perfection.

i didn't need to do anything to start appreciating it. it just dawned on me. usually, maturing seems to be harder. but then, it were probably my tastebuds who were different.

still, just as life might seem too hard to take it all and get it together, i love to engorge myself on those simple sweet tastes occasionally, just as if i would hide under my mother's wings.

so sweet...

New drink! OSAKE with COFFEE!

I was not certain if i could post about drinks here also, but ive made such a discovery i had to show you all guys. Sorry if im doing it wrong.

I probably was not the first one to find this mixture, but when it happened i was enlightened by what must be one of my most great fortuitous happenings:

THE SAKE WITH COFFEE!

1/4 cold coffee (in this case it was also old coffee)
3/4 cold sake
2 ice cubes

This is supposed to be a deeply refreshing drink, so you shouldnt be worried about the cubes melting, they are supposed to do so. Just mix them altogether and you have your very fresh TEEN DRINK.

I know it doesnt look like a good idea, but i swear it is incredible. Im drinking it right now and it is outrageously great. One of the goodest bad ideas i have ever head.

Definitely a FBI: False Bad Idea.

The very first time i heard about carbonara was in Lucas Uriartes houses. That was a very brazilian student house, divided by four guys (my good friend Francisco de Oliveira lived there too), a noncutted florest in the garden and some dirty dishes into the sink. The house used to host good dinners, and i was the principal cook guest.

But this time i was only guest. It was saturday and Lucas called me to join him to a carbonara. I didnt know what itwas. My family is a very italian family in São Paulo, but my grandma uses to cook lasagnas, and my mother, strogonoff. So, there i was, my friend cooking something i was suspicius of.

It was delicous, of course, and I cooked some other carbonaras at home. But i ended up forgeting this nice and quickcooking meal. Them, last week Tamya Moreira was here in Berlin with me, and we received Laura Françoso and other two brazilian girls for a tourday. Well, i was the guide, thus we didnt know anywhere to eat in the center of the city. Them we saw a Valpiano and we went there. Italian fast food prepared for unpolited german guys, Valpiano seems to be the first italian restaurant worldwide. Ok, what you must know is that i eat a carbonara there, good one. But,it isnt really any kind of new, eating italian fastfood with young brazilian girls in berlin.

BUT, i was talking to Lee Alum, my korean friend, and she said, Oh why dont we cook a carbonara? What? Is carbonara some kind of international teen food?

I have no answer. I dont know much about carbonara. Mine goes with bacon, milkcream, cheese and eggs, and id rather it with penne.

What i learned is that i have always to have these ingredients at home, some friend cou,d ever go for a quick lunch visiting, so its good to have something to prepair for them, fastcooking, smellcooking and teencooking. When are you coming?

Microwave eggs.

Hi, you all. I was invited to share my experiences to you and maybe make it a greater word for us who enjoy food as it is: food. Ill tell you maybe my most successful achievement when concerning teen food.

This happened because i started studying french with a friend of mine and we would have to eat together before or after the classes. We enjoyed eating eggs, but there was something a little bit off in preparing them. Maybe it wasnt as fast and simple as it should be for a snack. Then i had the idea. It has become a method since them, but i remember very well when i decided to try it first. Here is the recipe:

2 eggs
Moutarde de dijon
Olive oil or butter (i dont remember what was the first version of it)
Small amount of salt
Chawan (a little bowl)
Microwave oven

The idea is quite simple and i was amazed to be the ""first"" (probably not the first) to think about it. You get your chawan (later i discovered that its more safe to use a glass bowl, like those you eat sucrilhos on, because the heat can be harmful to chawans) and you put a little bit of olive oil (or melted butter) and some mustard on it, just making a fine layer on it. Then you get both eggs and break them and put them over it, topping it with a little bit of salt. You put it in the microwave (amount of time will vary a lot depending on your own machine and i must stress that you should cover it with some kinf of protection, as sometimes it tends to make some pops), then, when it is ready (the white part of the egg must be hard-boiled), you can take it out of the mold, over a plate or even a slice of bread.

It looks fantastic and tastes fantastic and is as teen as it can get. My friend has been marveled by this recipe and has made it for his father and mother and they are now also microwave eggs eaters.

I hope you all do enjoy this recipe and my experience with teen food.

I write about garlic. Have you ever realized that garlic is the most unjusticed food in our modern time? At least in brazil, if you wanna mean someone smells bad, you say someone has garliced mouth.

Ive just drunk some garlic tea, and this is one of the most tasted teas i have ever tried. It is sweet, wet, and Joao told me it fights against the cold i have.

Reading Anthony Bourdain. He says garlic is one of the most important things in goodrestaurants kitchens. And so in mine.

But remember, i dont talk about this smashed things my mother likes to buy in the market. I talk about a fresh one, which one i prefer to be in the frigthen with skin and not cutted at all. After some minutes,it becomes pure, a scenty one, nice texture, nice smell, perfect taste.

This is something that may increase our food very very easy, to try new things with garlic, to combinate it with butter and with red, purple, onion.

Next time i hear, You have garliced mouth, maybe id be happy.

ALMOÇO em 3 partes e aproximadamente 7 janelas v.1.1 from Ricardo Miyada

Once i was watching No Reservation, by Anthony Bourdain, and the guest, David Chang, said he likes chicken nuggets. Bourdain says, Oh thats low, and Chang replies, Its low, but i like it with the sauce that it comes with.

Fresh tomatoes with nuggests = Teenfood?

Ok, so here im again, in europe. I have just came to eat a really Teenfood: fusili with butter and hareng fillet in bin, with moustard sauce... I boiled the pasta and then put it, dried, above the butter. At the top, the hareng, cold. Thats where it begins. Before in this week i cooked the same dish, but M was in the kichen. M is a very british guy. He told me: you should warm the hareng, then i said, no thats ok i like this way. And he answered: oh you LIKE this way?

So, this blog is about a conflict of generations? Not at all, i think, but it can maybe pass thru it. Why cannot i like to be simple and quick into the kitchen? What if i like to eat industrial goods? Would it be better to buy fresh fish and do the sauce by myself with fresh things? For sure! But not now!

Last year i was at the Rovaniemis art Museo, and there i met some photos of Maria Kausalaien. They were the best pieces in the museum, and i would like to take some of that in a book to brazil. So i went to the museum store and ask for the exhibition book or any book with her jobs. The miss laught of me, saying, She is too young. Ok so, im young, maybe i should not publish this. Well, how it sings Molly Nilsson, We are young in old cities.

I dont know what this blog is going to be, but id like to discuss how can we make some Teenfood.