doisedois's Profile

Display Name: doisedois
Member Since: 7/21/11

Latest Comments...

ah, that's a species of what us brazilians call jiló!

It's a popular vegetable in Brazil, though it is an acquired taste due to its bitterness. My fav way to prepare it is thinly sliced, breaded in cornmeal and deep fried. It's an addictive snack, especially with a cold beer in hand :)

My mother braises it with garlic, olive oil and not much else - not my fav preparation, but it does showcase the bitterness very well.

Other than that I think you could also prepare it in a curry-like manner - tomatoes, onions, turmeric, cumin, chillies, a bit of sugar and so on. Or perhaps you could search for an african recipe, which is where the vegetable comes from anyway.

What Can I Make With African Eggplant? Good Questions
7/25/13 10:08 AM

Definitely pesto (I always make it with leftover cilantro), and please don't listen to commenters who:

1. have rules for everything (make your pesto with whatever you like or have available!)
2. think it's ok to waste food. It's not.

Enjoy the yummyness :)

Ideas for Using Up Leftover Cilantro? Good Questions
5/10/13 09:53 AM

I'm the main cook in our household, but my partner is also an excellent cook. When I'm away or when I have to work late I always come home to delicious, healthy meals :)

On the other hand when my mom was away my dad woud feed us mostly instant noodles, spaghetti with wieners and ketchup (!!), pizza and so on. I don't think my mom was very happy about it :P

4 Pizzas and a Burrito:
What They Eat When I'm Away

4/30/13 01:29 PM

Chefmaray rice flour might be ok for the texture, but tapioca starch (not the flour!) has a slightly sour taste that is very characteristic and is, to me, the essence of pão de queijo

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
9/2/12 09:00 AM

Kathy2 yes, you need the starch, not the flour. The flour is really really gritty and we use it for other recipes (like farofa, a side dish for feijoada). You need the fluffy, fine tapioca starch to make pão de queijo.

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
9/2/12 08:58 AM

YES, finally a good pão de queijo recipe on an American website!

I've been noticing waaay too many wrong recipes for pão de queijo out there. This one is the real thing, almost identical to how we make it here in Brazil (except for the cheese, usually people go for a mix of Minas cheese - which I guess you can only find here - and parmesan). Also: I like using, instead of vegetable oil, a mix of butter and olive oil. It gets even tastier :)

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
9/2/12 08:57 AM

yummy! The other half doesn't like fennel that much, but since he already told me the same thing before about many veggies he now loves I might as well give it a try :)

Recipe: Couscous With Chickpeas, Fennel, and Citrus
11/2/11 06:25 PM

Well, I'm on the "let him cook for himself then" bandwagon too, but with an extra comment: when I moved in together with my boyfriend he was a VERY picky carnivorous eater who didn't eat ANY vegetables. I'm adventurous and stubborn (and though I do eat meat too I really love my veggies), so even though I knew he would frown at first I slowly started including just a little bit of one vegetable here, a little bit there, so I could get the hang of what he tolerated, what he truly didn't like and how I could convince him to broaden his horizons. Savoury tarts, quiches, hand pies, tortillas (and Latin/Mexican in general, as some people already commented), creamy potato soup spiked with some extra veggies in for good measure and basically anything with cheese were always successful. Now, two years later, we're both almost exclusively vegetarian and he tells me all the time he could forsake all meat without looking back if necessary. The trick is to get him to be curious about the "other" food, instead of cooking something else exclusively to cater to his picky taste... asking him to help you is always a good strategy, of course. Just go slowly and gradually add veggies to the dishes, make them simple, fresh, pretty and interesting. It'll be good for him and his future wife will thank you, believe me :P

Help! I Need Meal Ideas for a Picky Vegetarian Eater
Good Questions

11/2/11 06:20 PM

oohhh... I love onions, but the boyf hates them. Restaurant-only dish for me :(

5 Ways To Make My Favorite Soup: French Onion
10/27/11 06:30 PM

this looks so gross and tacky and the description of how to make it is so wacky it's fascinating...

Spaghetti in a Ring: Shape Your Pasta Before Serving?
My Recipes

10/14/11 03:36 PM

I sooo hear you on this one. My boyfriend comes from an Italian family (grandma's pasta sauce is still THE best one, for him) and I grew up in Italy, soooo... pasta really is love for us. And I'm about to show him the broccoli pesto recipe, I know he's gonna go nuts. :)

Mac & Cheese & More: Our 15 Most Popular Pasta Recipes
Recipe Roundup

10/10/11 03:01 PM

I usually feel bad for people who don't enjoy food... it's like they're missing a wonderful part of life and they don't even realize it

Actor & Cook: Inside John Turturro's Kitchen
The Wall Street Journal

8/3/11 04:18 AM

hmmm... I see what you did there, Kolle Rebbe ad agency. This project is from 2007 and instead of parmesan uses chocolate:

Check These Out! Edible Parmesan Pencils
7/22/11 12:42 PM

My family has always been very close. Everyone in the family cooks and each one has his or her own special dish. Every Sunday everyone gathers at my grandma's place and we all eat, share, drink and laugh together.
When I moved to Germany to pursue my Masters degree not having this anymore was a blow - and immediately cooking proved to be a way to feel close to my loved ones. Less than a year after this, one of my uncles - one I was particularly close to - passed away. It was an unexpected and extremely painful moment and I think that the only things that kept me going were my partner's loving support and baking. My uncle was the official family baker and made the most amazing cakes, light, airy and so tasty at the same time. That week I baked three enormous coconut cakes (my favourite and the one he always made for my on my birthday). Frosting and all. It helped me cope.

To Cook is to Heal: Recovering in the Kitchen
7/21/11 08:32 PM