tag:blogger.com,1999:blog-982225847761052856.post2507207867200006416..comments2024-03-28T21:10:44.185-07:00Comments on Flavors of Brazil: How To Season a Clay Cooking PotJameshttp://www.blogger.com/profile/01255924506325269884noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-982225847761052856.post-24520494578741756532012-06-25T06:31:51.630-07:002012-06-25T06:31:51.630-07:00Thanks for the nice comments, Rebecca. It's tr...Thanks for the nice comments, Rebecca. It's true what you say about unfamiliar regional foods - Brazil is so big that dishes that are well known in one region are totally unheard of in another. All part of what makes Brazilian gastronomy so interesting, I think.<br /><br />Your pizza with palmito is something that isn't familiar to me. There is a palmito pizza that's often served in Ceara, but it doesn't have a particularly thick crust. It's basically pizza dough covered with Catupiry cheese and thick slices of palmito. Was yours something like that?<br /><br />As for coco queimado ("Burnt coconut") I'm in totaly agreement with you - I love the flavor. I often buy coco queimado ice cream here in Fortaleza, but although regular coconut is available in popsicles (picole), I've not seen coco queimado picole. Sure wish I would though!<br />Cheers,<br />JAMESJameshttps://www.blogger.com/profile/01255924506325269884noreply@blogger.comtag:blogger.com,1999:blog-982225847761052856.post-57373268641013812432012-06-24T22:19:51.973-07:002012-06-24T22:19:51.973-07:00Hi,
Really enjoying your blog! As a Canadian foody...Hi,<br />Really enjoying your blog! As a Canadian foody who grew up in Rio Grande do Sul, it brings so much together for me, and evokes "muitas saudades" though I have to admit much of the regional foods you blog about are unfamiliar to me. Two foods I would love to duplicate, but have not found online yet are a thick dough pizza with palm hearts (unfortunately I have no idea of the name)served as sort of a finger food at one of my friend "aniversario de quinze anos". Savoury and oh, so yummy! Also, I always loved the picole flavour called "coco queimado." I wonder if it still available?Rebeccahttps://www.blogger.com/profile/17732886969517064319noreply@blogger.com