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Pedro

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As you say, tuck in! Northern Portuguese cut of beef.

 

Chorizo entree:

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Another flip and it was perfect, but Costa was in a frenzy while it was being sliced, all hell broke loose. Luckily we kept our cool and a good meal was had, except my dad almost chocking to death on an apple slice. Fucking apples!

Half drunk now, but half sober.

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11 hours ago, Pedro said:

As you say, tuck in! Northern Portuguese cut of beef.

 

Chorizo entree:

IMG_4308.thumb.jpeg.89fcd6e1ea5af70a675415651bfade59.jpeg


IMG_4305.thumb.jpeg.17a0ffcdb2c7a26d891fed1edf007273.jpeg

IMG_4309.thumb.jpeg.122e0a30bff71bfaeb98279823db8d74.jpeg

IMG_4310.thumb.jpeg.00c93e0e94825ad1c405f7a1faf29981.jpeg

 

Another flip and it was perfect, but Costa was in a frenzy while it was being sliced, all hell broke loose. Luckily we kept our cool and a good meal was had, except my dad almost chocking to death on an apple slice. Fucking apples!

Half drunk now, but half sober.

So you do eat human food as well looks very nice.

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Magic happened. 
 

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It’s coal roasted codfish, which when done get their bones pulled and into the pot with olive oil and garlic they go. Put the clay pot on the heat and leave to bubble away until it smells like magic, and serve with boiled potatoes and the optional raw onion slices. I love it, might be my favourite typical Portuguese thing. It’s hot, so having a nice glass of cold wine is mandatory.

So delicious that even my dad who nowadays doesn’t like food much finished his plate.

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The black is the skins which were face down into the coal, aren’t mandatory eating if you’re a delicate southern flower. If you’re a man and respect the ocean and where your food comes from you’ll find it’s the best part.

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  • 2 weeks later...
4 hours ago, Six30 said:

Eat your fucking greens you heathen

We hadn't started yet!

The thing with this place, the lettuce, the onions, the potatoes is all grown in the backyard. And the beef is grown less than 20km away. It's just great!

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47 minutes ago, skyrider said:

is it with custard  ?

No, Lionel, it's au naturel mate! 😂😂😂

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My meager offering to the thread, chicken breast in a garlic, soy, apple cider vinegar, chicken stock and honey sauce with obvious chips and roasted crispy brussel sprouts tossed in a caramelised balsamic vinegar.

It hit the spot.

 

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  • 2 weeks later...
5 minutes ago, zzzak said:

Got a deep fryer, filled it up with peanut oil, made some chippies.

 

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We call those fritters here.

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21 minutes ago, Buckster said:

We call those fritters here.

Over here fritters was traditionally bits of battered fish but it looks like at can be nearly anything deep fried, these aren't battered or breaded though, slice potato, rinse well, dry off, into fryer at 130C for 12 minutes, let cool down, 5 minutes at 190, crunchy. 

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried.

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