Quote:
Originally Posted by lorax
To the uninitiated, Churrasco is a weird food, and to many North Americans, the idea that it's a breakfast meal, as opposed to a lunch or dinner, is definitely weird.
Chong, I think you're bang on for the reason for not so many Filipino restaurants, and I'd add to that that it's the reason you don't see many Bolivarian Andean (ie Colombia, Ecuador, Peru, Bolivia) restaurants either. People here are used to good food served slowly, but everywhere else it's go go go! I personally think it's better to linger over dinner, but then again, I'm weird when I'm in NorAm.
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Chong - is the Leche Flan something to the effect of layers of cream and gelatine with a bit of cakey stuff? If it is, then it's the same thing that we call Tres Leches here. Muy yummy!
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Beth, you didn't explain Churrasco. So here what I know about it. There are Brazilian restaurants in the Orlando area and they specialize in them. Churrasco is simply broiled meat, more specifically beef steak, but can also be applied to other meats. So, that's why I didn't think it weird but for the breakfast part, if that. If my wife were to have served me the dried fish, e.g., sardines, filleted sheephead(fish), bacalao, jack mackerel, etc., which she usually does, those might be considered weird.
Leche Flan is made from Eggs, Milk, scrapings of lime rind, and Caramel. There is no flour, gelatine, nor starch. Picture Cream Brulée . . . .it's close. I hate it everytime my wife uses starch, thinking that I wouldn't notice it.
You didn't ask about the cake Sans Rival. I'm going to tell you what they're made of anyway - Eggs, butter, cashew nuts, and sugar. No flour, starch, or gelatine, either. Because of the butter, this cake needs refrigeration. Very rich!
But then, again, these two aren't weird, huh?