Hi Carmo, You had privately mailed me with your below post on Sept 7 and I replied to you, privately, the same day. Yet you post this again here a day later. I don't understand. What's the game?
Valmiki ----- Original Message ----- From: "CARMO DCRUZ" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Friday, September 08, 2006 8:46 AM Subject: Re: [Goanet] Fish Mayonaise, Sourdough Bread,etc. from Salcete > Hi Valmiki, > > Thanks for your post. I really appreciate your support. > > Could you please advise us of the approximate dates around which the > Bardezkars of Bardez in North Goa adopted which European dishes from the > Portuguese ? Did they commercialize them and make a career of popularizing > them like some of the Sashtikars of South Goa did ? I believe the Sashtikars > of Salcete in South Goa started working as cooks and Butlers on British > ships en masses ever since since the first British occupation of Goa early > in the 1800s. I wonder why the Bardezkars did not pick up the recipe for > sourdough bread (pao) from the missionaries, like the South Goa Sashtikars > did ? You mean you all were eating fish mayonaise with your bakor until the > Sashtikar Poders of Majorda introduced you all to our sourdough bread or pao > ? > > Also please give us more details on what else the Italian friars taught the > baker clans of Majorda besides sourdough bread and bol. > > I always believed that it was Pandit Nehru who proclaimed at the dawn of > Goa's Liberation to the country and the world that "Today we have got the > land of Cooks and Butlers" in 1961 - we in South Goa felt real proud and > took that as a compliment for our culinary skills and epicurean delights. > Please advise when Babu Nirad Chaudhary wrote this in his "Continent of > Circe". > > Also you may want to comment on your sorpotel preference - the zestier one > from Salcete (fortified with Coconut vinegar and coconut feni) or the > relatively more bland stuff from Bardez ? > > I had organized a number of sorpotel cook-off competitions in Austin, Texas > in the mid-eighties among the Sashtikars (zestiest, fortified with our > coconut feni and coconut vinegar), Ilhaskars(too much haldi), Bardezkars > (too bland, not pungent enough, came close to disqualification from the > three-alarm contest), Mangaloreans(too much bafat masala, corriander taste) > and East Indians (close second, tangy and zesty, fortified with the East > Indian bottled masala) to pick the winners who would challenge the "Bubbas" > of South Austin in their Three Alarm Chilli Cook-off competitions and we > always won on the pungency scale. > > Best Regards, > > Dr. Carmo D'Cruz, > Goan, Velkar, > Now, Indian Harbour Beach, Florida _______________________________________________ Goanet mailing list [email protected] http://lists.goanet.org/listinfo.cgi/goanet-goanet.org
