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 Post subject: Re: Kenji Alt's blog at Serious Eats
PostPosted: Fri Jul 08, 2011 8:45 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
What was this new Brazilian place?


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 Post subject: Re: Kenji Alt's blog at Serious Eats
PostPosted: Sat Jul 09, 2011 7:33 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Tim,

Josh's experience with this dish is far more recent than mine, so I'd trust his input more, but you're absolutely right a good feijoada should have a tremendous amount of flavor. I don't completely recall what cuts of meat I've used, but shoulder would have been one of them, and I think contributes greatly to the flavor. I don't recall which recipe I used, but this one may be it, or at least along the lines of it.

Wish I could be of more help.

Amy


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 Post subject: Re: Kenji Alt's blog at Serious Eats
PostPosted: Sat Jul 09, 2011 8:35 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
BeckyH wrote:
What was this new Brazilian place?


Becky,

Bazil Legal, 2153 N. Western in Bucktown. Very small with a nice selection of sausage. The seasoned farofa is excellent. Here is a link to Yelp! LINK

Tim


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 Post subject: Re: Kenji Alt's blog at Serious Eats
PostPosted: Fri Aug 12, 2011 12:07 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Hi,

Kenji Alt's Food Lab has a wonderful article and innovative technique (cryo-blanching) on Andalusian Gazpacho.

I can't wait to gather the tomatoes. LINK TO Kenji Alt on SerousEats.com

Tim


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 Post subject: Re: Kenji Alt's blog at Serious Eats
PostPosted: Fri Aug 12, 2011 4:33 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Tim
thanks for posting....I just got some great tomatoes and a cucumber in my CSA. This will be a great way to use them.
ilene

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