The Cooking of Brazil (Super Chef)
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Gourmet expert Artagão’s honors:
Dada taught me how to make this dish — it's like a really thick curry made by cooking the vegetables as a paste until thickened. It's very moreish and could be eaten all day. This is the Brazilian cooking technique where they grill on huge skewers and slice the meat at the table. It's a lot of fun. You should try picanha which is beef rump cap.
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I tried this in Salvador at Boi Preto. See churrascariaboipreto. I was really thinking this combination just wouldn't work, but I couldn't have been more wrong. I tried an amazing dish of amazonian fish with banana and tomato in Sao Paulo at a hole-in-the-wall restaurant off Paulista Avenue, the main strip. But it's a combination you can find across Brazil. The sweet and salty combination just works.
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Tapioca is the starch from the root. From the pulp we make flour.
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And the leftover liquid is fermented, it is boiled down with local herbs. Tucupi, wild cilantro and the chillies I use, those are the typical flavors of the Amazonas. You were the first person to introduce ants to the world of fine dining. Our ants have a taste like ginger and lemongrass. When I tried them first in the Amazonas, I realized how strong they are — not just their taste, but also as a way to make people face their own cultural interpretation of flavor.
In our culture, ants are not considered delicious. What was the reaction to the dinner you cooked with Narisawa? I heard the guests really loved it.
Sometimes people are just being kind to the chef in what they say , but I knew Narisawa was happy. We are friends, we have lots of respect for each other.