One of my pet hates.
Nearly every blog I see that details the Brazilian caipirinha and/or gives a recipe, tells you to use LIMES! And, I saw another this morning.
A caipirinha is made with LEMONS!
Limes and lemons are totally different flavours; limes are not as sour as lemons.
The confusion arises because here in Brazil lemons are green; and everyone outside Brazil sees a green lemon and goes “Limes”. They are NOT Limes.
As green lemons get older they tend to develop a yellow tinge, limes do not.
Please help stamp out this erroneous bullshit!
If you can’t get green lemons, don’t use limes. Use a traditional yellow lemon, and if you want to have the ‘Brazilian green’ garnish with lime slices.
- 1 lemon cut into eight pieces.
- Sugar to taste.
- Mash the lemon and sugar in glass (or use a mortar and pestle), add ice.
- Fill glass with cachaça.
Once you have made the mix, you may need to add extra sugar because green lemons are ‘nipple puckering’ sour.
I’m a day late… yesterday’s whisky story took precedence 🙂
This is a part reblog from yesterday’s post on Life I thought it may interest you.
Recently I have made reference to queijo coalho (coalho cheese) when talking about BBQs and stuff. It usually comes on a skewer ready for the BBQ.
And doesn’t melt and run everywhere. Exactly what and how it’s made, I have no idea; I just know that it’s delicious. The name coalho means rennet and it is a product of northeastern Brazil. Often it is served or even grilled with a sprinkle of oregano.
I found this this morning, and thought, great, a typical Brazilian dish.
Reblogged from EatRio
There, does that look okay? It’s yummy.
Oh, you want the recipe…
Click on the link above for the full story and recipe.
However, I do have a half bottle (500ml) of Aurora Late Harvest 2012 from the south, Bento Gonçalves.
Grape variety: Semillon Mavasia Bianca
Best temp: 10 – 16ºC
Food pairings: desserts, mousse, cheesecake, chocolate fondue. Also with ‘blue vein cheeses, Roquefort and Gorgonzola.
Be interesting to try it.
During the week I read on a cocktail blog I visit, a recipe for caipirinha, Brazil’s national drink. The recipe calls for lemons, but nearly every blog where I read the recipe makes the mistake of using limes. This cocktail blog, correctly, used lemons. I commented on it, and congratulated the blogger.
Then I saw another on Friday, that used limes! AAArrrggghhh! I left a comment somewhat venting my spleen, after which I felt guilty. However, I received a civilised reply thanking me for the correction, adding that he had heard about our green lemons.
There is a huge difference in the flavour between lemons and limes, lemons are sour whereas limes are almost sweetish.
The problem arises with the colour.
Here in Brazil lemons are green, but typically from outside Brazil anyone who sees a Brazilian lemon goes “limes”. and that is totally wrong.
This photo shows the lemons I bought at the supermarket last week.
I know they are lemons, because they are sour, they are so sour that they will invert your nipples and send ripples through your teeth. But they make wonderful caipirinhas.
Reblogged from Life is but a Labyrinth
Baden Baden Stout
Despite the German sounding name, it’s made in Campos do Jordão, up state São Paulo, Brazil.
How I came to know about this beer, simply, I saw it on the supermarket shelf yesterday. Horribly expensive when compared to most Brazilian beers, but the sight of the name “Stout” was enough to trigger my impulse buying senses… I am such a weak person; as a result, two 500ml bottles at R$13 each ($5.50) ended up in my shopping cart.
They’re in the fridge, and will probably feature in my lunch.
There will be an update, good or bad. Generally, beers like this when made in Brazil are not good, I hope that I am pleasantly surprised.
Halfway through my first handle.
I am not pleasantly surprised.
It’s barely palatable. Sweet caramelised brown crap. A brown head instead of the near white of Guinness.
It is not even remotely stout-like.
In fact to call it ‘stout’ is a crime.
The chances are that I will finish this bottle, the other will be removed from the fridge and put on the shelf; where I suspect it will remain for a long time.
Okay, this is a Heineken ad, but it’s still art.
I like it because it’s Rio de Janeiro, and I live there.
No, that’s jumbo!
Yesterday I was given a fruit that I had never seen before.
Red Jambo, in fact.
Pear shaped, bite through the red skin and you have near white flesh with more texture than flavour and a single pit in the middle.
Syzygium jambos originated in Asia, but it is here in Brazil too. In fact there is a tree growing not 100 metres from my house. I had always dismissed it simply as a big tree, perhaps a mango tree which is so common around here that I never gave it another thought.
Until yesterday. I was having a hot afternoon beer at the botequim (neighbourhood bar) next to home and one of the fregües (regulars) arrived with a bag of something heavy. He pulled out a jambo and told me about them and the tree by the canal.
Most of the images (googlised ones) are of small bushy trees, but the one next door is quite big… several metres, in fact.
Hang on, I’m off to get a photo!
Back, taken, processed, and here for your edification.
So, even at 60+, I learn something everyday.
Art in advertising
Brazil’s Antarctica Guaraná
Sankt Gallen Sweet Vanilla Stout
This ‘Gallen’ character seems to be popular…
“The founding of St. Gallen is attributed to the Irish monk Gallus (ca 550–620 or 640), who built a hermitage by the river Steinach in 612 AD.” – Wikipedia
St Gallen is also the name of a Brazilian beer (weissbier and stout/porter styles) made in the mountainous part of Rio de Janeiro state, it appears the Japanese have latched onto the marketing tool too, which doesn’t surprise me.
Whereas, St Gallen is actually a city in Switzerland, and has been since an abbey was built there c720 and in the 1500s became a textile centre and today has one of the best business universities in the world… nothing to do with beer at all.
It seems to me that the use of St Gallen is nothing more than a marketing ploy to sell beer.
The stout/porter I have tried, a little too sweet for a stout, nothing to write home about.