Re: [AZORES-Genealogy] Re: Cacciola and such
Since you live in Pittsburg, CA may I suggest you go to Sonoma to LaSalette. http://www.lasalette-restaurant.com/ Very good. Tish On Sun, Jun 27, 2010 at 5:36 PM, Jacki G wrote: > I need to get more into Portuguese food. This sounds great. When I was a > kid, the only portuguese dishes my grandmother made were: beans, soupas, Vinha > d’Alhos, linquisa, ovos á moda da montanha, kale soup, fava beans and > sweet bread. She taught me how to make all of it and I have continued fixing > those dishes for my family, but there is so much more wonderful food to be > tried. Even though my kids are only 1/4 Portuguese, they are very proud of > their heritage and love the food. So, I love hearing about all these > different foods. > > Jacki > > Pittsburg, CA > Surnames: Medeiros, Fernandes, Pereira, Pacheco, Machado, Azevedo > Islands: Faial, Sao Miguel > > -- > *From:* azores@googlegroups.com [mailto:azo...@googlegroups.com] *On > Behalf Of *eric edgar > *Sent:* Sunday, June 27, 2010 4:28 PM > *To:* azores@googlegroups.com > *Subject:* Re: [AZORES-Genealogy] Re: Cacciola and such > > In Brazil ,in refering to feijoada as the national dish means *feijoada > completa.* It's a big production, usually for a Saturday gathering of > family and friends, or going out to a restaurant that specializes in it. > > It's based on black beans cooked with *carne seca*, a dried beef, ham > hocks, ribs, sausages like *morcilla* and *chourico*. Of course everybody > has their own idea of what a real feijoada should be. It is often served > with *caiparinhas,* which is basically a mojito without mint, just > lime,sugar, and cachaca , a liquor made from sugar cane juice, brighter and > cleaner than rum, and usually 86 to 90 proof. > > First the bean liquor is served in small cups like soup, meats are sliced > on platters, feijoada in a tureen acompanied by white rice, f*arofa*, > which is roasted cassava flour ( think toasted bread crumbs), *couve > mineira*, greens sauteed with garlic and red pepper, and a hot red pepper > sauce. > > Eric E > > > > > On Tue, Jun 22, 2010 at 9:22 PM, wrote: > >> *Feijoada* is a stew <http://wiki/Stew> of >> beans<http://wiki/Common_beans>with >> beef <http://wiki/Beef> and pork <http://wiki/Pork>, which is a typical >> Portuguese <http://wiki/Portuguese_cuisine> dish, also typical in >> Brazil<http://wiki/Brazil>, >> Angola <http://wiki/Angola> and other former Portuguese >> colonies<http://wiki/Portuguese_colonies>. >> In Brazil, *feijoada* is considered the national >> dish<http://wiki/National_dish>, >> which was brought to South America by the Portuguese, based in ancient >> Feijoada recipes from the Portuguese regions of >> Beira<http://wiki/Beira,_Portugal>, >> Estremadura <http://wiki/Estremadura>, and >> Trás-os-Montes<http://wiki/Tr%C3%A1s-os-Montes> >> .[1]<https://mail.google.com/mail/html/compose/static_files/blank_quirks.html#129630b654fe7607_cite_note-0> >> >> The name comes from *feijão*, Portuguese<http://wiki/Portuguese_language>for >> "beans", and is pronounced >> [fejʒuˈadɐ] <http://wiki/Wikipedia:IPA_for_Portuguese>. >> >> >> >> >> >> - Original Message - >> From: "John Vasconcelos" >> To: azores@googlegroups.com >> Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central >> Subject: Re: [AZORES-Genealogy] Re: Cacciola and such >> >> Actually Cindy, fejoada is Afro Brazillian in origin. When the slave >> masters killed pigs, they saved the chops and the pork roasts (all the good >> cuts) for themselves and gave the inards, pigs feet, ears, etc to their >> slaves. The slaves embelished the "stew" with black beans, etc. If you go >> to an up scale Brazillian Restaurant, you will find the fejoada further >> embelished with linguica, etc. In some upscale restaurants in Brazil they >> will even serve pork chops on the side, a far cry from what the black slaves >> originally had. My late wife was Brazillian and filled me in on all this >> history of fejoada. >> John Vasconcelos >> On Tue, Jun 22, 2010 at 3:45 PM, Cindy D wrote: >> >>> I wasn't introduced to cacciola until I was in my 40's. We packed up >>> the kids and made the trek to New Bedford one summer and we got there >>> late and tired. We walked into my mom's house and the aroma of >>> something wonderful was wafting around. Yum! Now I've never had >>> cacciola in my whole midwe
Re: [AZORES-Genealogy] Re: Cacciola and such
Oh boy, you know how to make one "slobber" Karlushko - Itajai/SC/Brasil - New York/USA Pesquisando: Alemanha, Belgica, Brasil, Luxemburgo, Italia, Portugal, Açores, Espanha Agueda, Aguiar, André, Antunes, Arruda, Baptista, Beirao, Brasil, Bulcão, Cardoso, Correia, Costa, Dias, Dutra, Faria, Fernandes, Ferreira, Figueiro, Gaspar, Gato, Gomes Gonçalves, Guedes, Jorge, Leal, Lemos, Macedo, Machado, Marques, Martins, Matos, Mello, Miranda, Moreira, Nascimento, Netto, Nogueira, Nunes, Oliveira, Pereira, Ponte, Quadrado, Rebello, Rodrigues, Santos, Silva, Silveira, Simão, Sodré, Souza, Vieira, Zabuya, Fiorenzano, Bertemes, Reinert, Ottekier, Van der Gocht, de Pres, Hesse, Laux, Schumer, Jungklaus. --- Em dom, 27/6/10, eric edgar escreveu: De: eric edgar Assunto: Re: [AZORES-Genealogy] Re: Cacciola and such Para: azores@googlegroups.com Data: Domingo, 27 de Junho de 2010, 19:28 In Brazil ,in refering to feijoada as the national dish means feijoada completa. It's a big production, usually for a Saturday gathering of family and friends, or going out to a restaurant that specializes in it. It's based on black beans cooked with carne seca, a dried beef, ham hocks, ribs, sausages like morcilla and chourico. Of course everybody has their own idea of what a real feijoada should be. It is often served with caiparinhas, which is basically a mojito without mint, just lime,sugar, and cachaca , a liquor made from sugar cane juice, brighter and cleaner than rum, and usually 86 to 90 proof. First the bean liquor is served in small cups like soup, meats are sliced on platters, feijoada in a tureen acompanied by white rice, farofa, which is roasted cassava flour ( think toasted bread crumbs), couve mineira, greens sauteed with garlic and red pepper, and a hot red pepper sauce. Eric E On Tue, Jun 22, 2010 at 9:22 PM, wrote: Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.[1] The name comes from feijão, Portuguese for "beans", and is pronounced [fejʒuˈadɐ]. - Original Message - From: "John Vasconcelos" To: azores@googlegroups.com Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central Subject: Re: [AZORES-Genealogy] Re: Cacciola and such Actually Cindy, fejoada is Afro Brazillian in origin. When the slave masters killed pigs, they saved the chops and the pork roasts (all the good cuts) for themselves and gave the inards, pigs feet, ears, etc to their slaves. The slaves embelished the "stew" with black beans, etc. If you go to an up scale Brazillian Restaurant, you will find the fejoada further embelished with linguica, etc. In some upscale restaurants in Brazil they will even serve pork chops on the side, a far cry from what the black slaves originally had. My late wife was Brazillian and filled me in on all this history of fejoada. John Vasconcelos On Tue, Jun 22, 2010 at 3:45 PM, Cindy D wrote: I wasn't introduced to cacciola until I was in my 40's. We packed up the kids and made the trek to New Bedford one summer and we got there late and tired. We walked into my mom's house and the aroma of something wonderful was wafting around. Yum! Now I've never had cacciola in my whole midwestern life, yet this seemed oddly familiar. Mom said she got it from a deli in New Bedford and we had it on crusty portuguese white bread. So I have wondered ever since if there is some "memory" in my DNA that remembers a cultural dish like that. My kids even liked it. I can't bake bread worth a hoot so I'm not going to try the bread, but the cacciola is well worth the 2 day process. I can't keep my spoon out of the pot! It smells like perfume to me. Another dish my mother made once a year was feijoada (sp). Mixed meats simmered together with linquica, pork, beef, black beans, garlic, served over riceanother meal to die for. Although she said it was more Brazilian Portuguese. Yum...! Cindy D Kansas On Jun 7, 11:27 am, "\"E\" Sharp" wrote: > Made a giant pot of cacciola and had the family in to celebrate! Very > not fair to share with all of us!! > > Which brings up the question, any ideas where/when cacciola came from. > Was it first a part of a religious celebration of our ancestors as I > know when one goes to festas you usually have this delicious treat. > > And since this perked the genealogist interest in me, I decided to see > if any of our ancestors used this as their last name, since they were > sometimes so creative with their last names, and I checked it o
Re: [AZORES-Genealogy] Re: Cacciola and such
Liquor in Brazil is also written licor, its sweet, contain alcohol and made with fruit juice. Karlushko - Itajai/SC/Brasil - New York/USA Pesquisando: Alemanha, Belgica, Brasil, Luxemburgo, Italia, Portugal, Açores, Espanha Agueda, Aguiar, André, Antunes, Arruda, Baptista, Beirao, Brasil, Bulcão, Cardoso, Correia, Costa, Dias, Dutra, Faria, Fernandes, Ferreira, Figueiro, Gaspar, Gato, Gomes Gonçalves, Guedes, Jorge, Leal, Lemos, Macedo, Machado, Marques, Martins, Matos, Mello, Miranda, Moreira, Nascimento, Netto, Nogueira, Nunes, Oliveira, Pereira, Ponte, Quadrado, Rebello, Rodrigues, Santos, Silva, Silveira, Simão, Sodré, Souza, Vieira, Zabuya, Fiorenzano, Bertemes, Reinert, Ottekier, Van der Gocht, de Pres, Hesse, Laux, Schumer, Jungklaus. --- Em seg, 28/6/10, Cindy D escreveu: De: Cindy D Assunto: [AZORES-Genealogy] Re: Cacciola and such Para: "Azores Genealogy" Data: Segunda-feira, 28 de Junho de 2010, 8:46 Eric- Now there's something else I didn't know..there's Portugese liquor? I never really thought about it. What about wine. When I had my cacciola dinner I asked the liquor store about Portugese wine and they didn't know much of anything. I recall back in the 60's we used to buy Mateus Rose, which I thought was Portuguese. The wine guy at the liquor store made some noise about the couple of choices they had available of Portuguese wine but said it is grown someplace else or bottled someplace else. Agh, can't remember what he told me. I ended up buying a couple bottles of some pretty pricey wine that were very sweet. Is there commercially available Azorean wine we can get? As you can imagine there's not much call for Azorean or Portugese wines in Kansas. Cindy D Kansas On Jun 27, 6:28 pm, eric edgar wrote: > In Brazil ,in refering to feijoada as the national dish means *feijoada > completa.* It's a big production, usually for a Saturday gathering of > family and friends, or going out to a restaurant that specializes in it. > > It's based on black beans cooked with *carne seca*, a dried beef, ham hocks, > ribs, sausages like *morcilla* and *chourico*. Of course everybody has their > own idea of what a real feijoada should be. It is often served with * > caiparinhas,* which is basically a mojito without mint, just lime,sugar, > and cachaca , a liquor made from sugar cane juice, brighter and cleaner > than rum, and usually 86 to 90 proof. > > First the bean liquor is served in small cups like soup, meats are sliced on > platters, feijoada in a tureen acompanied by white rice, f*arofa*, which is > roasted cassava flour ( think toasted bread crumbs), *couve mineira*, greens > sauteed with garlic and red pepper, and a hot red pepper sauce. > > Eric E > -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
RE: [AZORES-Genealogy] Re: Cacciola and such
I need to get more into Portuguese food. This sounds great. When I was a kid, the only portuguese dishes my grandmother made were: beans, soupas, Vinha d’Alhos, linquisa, ovos á moda da montanha, kale soup, fava beans and sweet bread. She taught me how to make all of it and I have continued fixing those dishes for my family, but there is so much more wonderful food to be tried. Even though my kids are only 1/4 Portuguese, they are very proud of their heritage and love the food. So, I love hearing about all these different foods. Jacki Pittsburg, CA Surnames: Medeiros, Fernandes, Pereira, Pacheco, Machado, Azevedo Islands: Faial, Sao Miguel _ From: azores@googlegroups.com [mailto:azo...@googlegroups.com] On Behalf Of eric edgar Sent: Sunday, June 27, 2010 4:28 PM To: azores@googlegroups.com Subject: Re: [AZORES-Genealogy] Re: Cacciola and such In Brazil ,in refering to feijoada as the national dish means feijoada completa. It's a big production, usually for a Saturday gathering of family and friends, or going out to a restaurant that specializes in it. It's based on black beans cooked with carne seca, a dried beef, ham hocks, ribs, sausages like morcilla and chourico. Of course everybody has their own idea of what a real feijoada should be. It is often served with caiparinhas, which is basically a mojito without mint, just lime,sugar, and cachaca , a liquor made from sugar cane juice, brighter and cleaner than rum, and usually 86 to 90 proof. First the bean liquor is served in small cups like soup, meats are sliced on platters, feijoada in a tureen acompanied by white rice, farofa, which is roasted cassava flour ( think toasted bread crumbs), couve mineira, greens sauteed with garlic and red pepper, and a hot red pepper sauce. Eric E On Tue, Jun 22, 2010 at 9:22 PM, wrote: Feijoada is a <http://wiki/Stew> stew of <http://wiki/Common_beans> beans with <http://wiki/Beef> beef and <http://wiki/Pork> pork, which is a typical <http://wiki/Portuguese_cuisine> Portuguese dish, also typical in <http://wiki/Brazil> Brazil, <http://wiki/Angola> Angola and other former <http://wiki/Portuguese_colonies> Portuguese colonies. In Brazil, feijoada is considered the <http://wiki/National_dish> national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of <http://wiki/Beira,_Portugal> Beira, <http://wiki/Estremadura> Estremadura, and <http://wiki/Tr%C3%A1s-os-Montes> Trás-os-Montes. <https://mail.google.com/mail/html/compose/static_files/blank_quirks.html#129630b654fe7607_cite_note-0> [1] The name comes from feijão, <http://wiki/Portuguese_language> Portuguese for "beans", and is pronounced <http://wiki/Wikipedia:IPA_for_Portuguese> [fejʒuˈadɐ]. - Original Message - From: "John Vasconcelos" To: azores@googlegroups.com Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central Subject: Re: [AZORES-Genealogy] Re: Cacciola and such Actually Cindy, fejoada is Afro Brazillian in origin. When the slave masters killed pigs, they saved the chops and the pork roasts (all the good cuts) for themselves and gave the inards, pigs feet, ears, etc to their slaves. The slaves embelished the "stew" with black beans, etc. If you go to an up scale Brazillian Restaurant, you will find the fejoada further embelished with linguica, etc. In some upscale restaurants in Brazil they will even serve pork chops on the side, a far cry from what the black slaves originally had. My late wife was Brazillian and filled me in on all this history of fejoada. John Vasconcelos On Tue, Jun 22, 2010 at 3:45 PM, Cindy D wrote: I wasn't introduced to cacciola until I was in my 40's. We packed up the kids and made the trek to New Bedford one summer and we got there late and tired. We walked into my mom's house and the aroma of something wonderful was wafting around. Yum! Now I've never had cacciola in my whole midwestern life, yet this seemed oddly familiar. Mom said she got it from a deli in New Bedford and we had it on crusty portuguese white bread. So I have wondered ever since if there is some "memory" in my DNA that remembers a cultural dish like that. My kids even liked it. I can't bake bread worth a hoot so I'm not going to try the bread, but the cacciola is well worth the 2 day process. I can't keep my spoon out of the pot! It smells like perfume to me. Another dish my mother made once a year was feijoada (sp). Mixed meats simmered together with linquica, pork, beef, black beans, garlic, served over riceanother meal to die for. Although she said it was more Brazilian Portuguese. Yum...! Cindy D Kansas On Jun 7, 11:27 am, "\"E\" Sharp" wrote: > Ma
Re: [AZORES-Genealogy] Re: Cacciola and such
In Brazil ,in refering to feijoada as the national dish means *feijoada completa.* It's a big production, usually for a Saturday gathering of family and friends, or going out to a restaurant that specializes in it. It's based on black beans cooked with *carne seca*, a dried beef, ham hocks, ribs, sausages like *morcilla* and *chourico*. Of course everybody has their own idea of what a real feijoada should be. It is often served with * caiparinhas,* which is basically a mojito without mint, just lime,sugar, and cachaca , a liquor made from sugar cane juice, brighter and cleaner than rum, and usually 86 to 90 proof. First the bean liquor is served in small cups like soup, meats are sliced on platters, feijoada in a tureen acompanied by white rice, f*arofa*, which is roasted cassava flour ( think toasted bread crumbs), *couve mineira*, greens sauteed with garlic and red pepper, and a hot red pepper sauce. Eric E On Tue, Jun 22, 2010 at 9:22 PM, wrote: > *Feijoada* is a stew <http://wiki/Stew> of > beans<http://wiki/Common_beans>with > beef <http://wiki/Beef> and pork <http://wiki/Pork>, which is a typical > Portuguese <http://wiki/Portuguese_cuisine> dish, also typical in > Brazil<http://wiki/Brazil>, > Angola <http://wiki/Angola> and other former Portuguese > colonies<http://wiki/Portuguese_colonies>. > In Brazil, *feijoada* is considered the national > dish<http://wiki/National_dish>, > which was brought to South America by the Portuguese, based in ancient > Feijoada recipes from the Portuguese regions of > Beira<http://wiki/Beira,_Portugal>, > Estremadura <http://wiki/Estremadura>, and > Trás-os-Montes<http://wiki/Tr%C3%A1s-os-Montes> > .[1]<https://mail.google.com/mail/html/compose/static_files/blank_quirks.html#129630b654fe7607_cite_note-0> > > The name comes from *feijão*, Portuguese <http://wiki/Portuguese_language>for > "beans", and is pronounced > [fejʒuˈadɐ] <http://wiki/Wikipedia:IPA_for_Portuguese>. > > > > > > - Original Message ----- > From: "John Vasconcelos" > To: azores@googlegroups.com > Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central > Subject: Re: [AZORES-Genealogy] Re: Cacciola and such > > Actually Cindy, fejoada is Afro Brazillian in origin. When the slave > masters killed pigs, they saved the chops and the pork roasts (all the good > cuts) for themselves and gave the inards, pigs feet, ears, etc to their > slaves. The slaves embelished the "stew" with black beans, etc. If you go > to an up scale Brazillian Restaurant, you will find the fejoada further > embelished with linguica, etc. In some upscale restaurants in Brazil they > will even serve pork chops on the side, a far cry from what the black slaves > originally had. My late wife was Brazillian and filled me in on all this > history of fejoada. > John Vasconcelos > On Tue, Jun 22, 2010 at 3:45 PM, Cindy D wrote: > >> I wasn't introduced to cacciola until I was in my 40's. We packed up >> the kids and made the trek to New Bedford one summer and we got there >> late and tired. We walked into my mom's house and the aroma of >> something wonderful was wafting around. Yum! Now I've never had >> cacciola in my whole midwestern life, yet this seemed oddly familiar. >> Mom said she got it from a deli in New Bedford and we had it on crusty >> portuguese white bread. So I have wondered ever since if there is >> some "memory" in my DNA that remembers a cultural dish like that. My >> kids even liked it. I can't bake bread worth a hoot so I'm not going >> to try the bread, but the cacciola is well worth the 2 day process. I >> can't keep my spoon out of the pot! It smells like perfume to me. >> >> Another dish my mother made once a year was feijoada (sp). Mixed >> meats simmered together with linquica, pork, beef, black beans, >> garlic, served over riceanother meal to die for. Although she >> said it was more Brazilian Portuguese. >> >> Yum...! >> >> Cindy D >> Kansas >> >> On Jun 7, 11:27 am, "\"E\" Sharp" wrote: >> > Made a giant pot of cacciola and had the family in to celebrate! Very >> > not fair to share with all of us!! >> > >> > Which brings up the question, any ideas where/when cacciola came from. >> > Was it first a part of a religious celebration of our ancestors as I >> > know when one goes to festas you usually have this delicious treat. >> > >> > And since this perked the genealogist interest in me, I decided to see >> &g
Re: [AZORES-Genealogy] Re: Cacciola and such
Feijoada is a stew of beans with beef and pork , which is a typical Portuguese dish, also typical in Brazil , Angola and other former Portuguese colonies . In Brazil, feijoada is considered the national dish , which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira , Estremadura , and Trás-os-Montes . [ 1 ] The name comes from feijão , Portuguese for "beans", and is pronounced [fejʒuˈadɐ] . - Original Message - From: "John Vasconcelos" To: azores@googlegroups.com Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central Subject: Re: [AZORES-Genealogy] Re: Cacciola and such Actually Cindy, fejoada is Afro Brazillian in origin. When the slave masters killed pigs, they saved the chops and the pork roasts (all the good cuts) for themselves and gave the inards, pigs feet, ears, etc to their slaves. The slaves embelished the "stew" with black beans, etc. If you go to an up scale Brazillian Restaurant, you will find the fejoada further embelished with linguica, etc. In some upscale restaurants in Brazil they will even serve pork chops on the side, a far cry from what the black slaves originally had. My late wife was Brazillian and filled me in on all this history of fejoada. John Vasconcelos On Tue, Jun 22, 2010 at 3:45 PM, Cindy D < kcci...@aol.com > wrote: I wasn't introduced to cacciola until I was in my 40's. We packed up the kids and made the trek to New Bedford one summer and we got there late and tired. We walked into my mom's house and the aroma of something wonderful was wafting around. Yum! Now I've never had cacciola in my whole midwestern life, yet this seemed oddly familiar. Mom said she got it from a deli in New Bedford and we had it on crusty portuguese white bread. So I have wondered ever since if there is some "memory" in my DNA that remembers a cultural dish like that. My kids even liked it. I can't bake bread worth a hoot so I'm not going to try the bread, but the cacciola is well worth the 2 day process. I can't keep my spoon out of the pot! It smells like perfume to me. Another dish my mother made once a year was feijoada (sp). Mixed meats simmered together with linquica, pork, beef, black beans, garlic, served over riceanother meal to die for. Although she said it was more Brazilian Portuguese. Yum...! Cindy D Kansas On Jun 7, 11:27 am, "\"E\" Sharp" < bellema...@gmail.com > wrote: > Made a giant pot of cacciola and had the family in to celebrate! Very > not fair to share with all of us!! > > Which brings up the question, any ideas where/when cacciola came from. > Was it first a part of a religious celebration of our ancestors as I > know when one goes to festas you usually have this delicious treat. > > And since this perked the genealogist interest in me, I decided to see > if any of our ancestors used this as their last name, since they were > sometimes so creative with their last names, and I checked it out on > Ancestry; believe it or not it is a very much Italian surname! > > "E" -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com . Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores . Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores . Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
Re: [AZORES-Genealogy] Re: Cacciola and such
Actually Cindy, fejoada is Afro Brazillian in origin. When the slave masters killed pigs, they saved the chops and the pork roasts (all the good cuts) for themselves and gave the inards, pigs feet, ears, etc to their slaves. The slaves embelished the "stew" with black beans, etc. If you go to an up scale Brazillian Restaurant, you will find the fejoada further embelished with linguica, etc. In some upscale restaurants in Brazil they will even serve pork chops on the side, a far cry from what the black slaves originally had. My late wife was Brazillian and filled me in on all this history of fejoada. John Vasconcelos On Tue, Jun 22, 2010 at 3:45 PM, Cindy D wrote: > I wasn't introduced to cacciola until I was in my 40's. We packed up > the kids and made the trek to New Bedford one summer and we got there > late and tired. We walked into my mom's house and the aroma of > something wonderful was wafting around. Yum! Now I've never had > cacciola in my whole midwestern life, yet this seemed oddly familiar. > Mom said she got it from a deli in New Bedford and we had it on crusty > portuguese white bread. So I have wondered ever since if there is > some "memory" in my DNA that remembers a cultural dish like that. My > kids even liked it. I can't bake bread worth a hoot so I'm not going > to try the bread, but the cacciola is well worth the 2 day process. I > can't keep my spoon out of the pot! It smells like perfume to me. > > Another dish my mother made once a year was feijoada (sp). Mixed > meats simmered together with linquica, pork, beef, black beans, > garlic, served over riceanother meal to die for. Although she > said it was more Brazilian Portuguese. > > Yum...! > > Cindy D > Kansas > > On Jun 7, 11:27 am, "\"E\" Sharp" wrote: > > Made a giant pot of cacciola and had the family in to celebrate! Very > > not fair to share with all of us!! > > > > Which brings up the question, any ideas where/when cacciola came from. > > Was it first a part of a religious celebration of our ancestors as I > > know when one goes to festas you usually have this delicious treat. > > > > And since this perked the genealogist interest in me, I decided to see > > if any of our ancestors used this as their last name, since they were > > sometimes so creative with their last names, and I checked it out on > > Ancestry; believe it or not it is a very much Italian surname! > > > > "E" > > -- > To unsubscribe from this group, send email to > azores+unsubscr...@googlegroups.com. > Follow the confirmation directions when they arrive. > For more options, such as changing to List, Digest, Abridged, or No Mail > (vacation) mode, log into your Google account and visit this group at > http://groups.google.com/group/Azores. Click in the blue area on the > right that says "Join this group" and it will take you to "Edit my > membership." > -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
Re: [AZORES-Genealogy] Re: Cacciola and such
*Caçarola same in Azores a large ceramic 2 to 3" wide mouth pot of clay or iron* On Tue, Jun 8, 2010 at 10:35 AM, Margaret Vicente wrote: > Hi, as far as I could remember "caçoula" in the Azores and Tras-os-Montes > was. Below is the Portugese dictionary reference. > > caçoula > nome feminino recipiente largo e pouco alto, de barro ou metal, para > cozinhar ao lume;caçarola; caçoila > (Do lat. **cattióla-*, «pequena escumadeira») > > On Mon, Jun 7, 2010 at 12:32 PM, Eugenia wrote: > >> E, >> >> cacciola is a feminine name. >> >> I did not see it in my database on Portuguese Names and Their >> Meanings. It is a work in progress. >> >> Best of luck in your research. Eugenia >> >> -- >> To unsubscribe from this group, send email to >> azores+unsubscr...@googlegroups.com. >> Follow the confirmation directions when they arrive. >> For more options, such as changing to List, Digest, Abridged, or No Mail >> (vacation) mode, log into your Google account and visit this group at >> http://groups.google.com/group/Azores. Click in the blue area on the >> right that says "Join this group" and it will take you to "Edit my >> membership." >> > > -- > To unsubscribe from this group, send email to > azores+unsubscr...@googlegroups.com. > Follow the confirmation directions when they arrive. > For more options, such as changing to List, Digest, Abridged, or No Mail > (vacation) mode, log into your Google account and visit this group at > http://groups.google.com/group/Azores. Click in the blue area on the right > that says "Join this group" and it will take you to "Edit my membership." -- http://www.geocities.com/bretanha1954/ -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
Re: [AZORES-Genealogy] Re: Cacciola and such
Hi, as far as I could remember "caçoula" in the Azores and Tras-os-Montes was a large ceramic 2 to 3" wide mouth pot of clay or iron. Below is the Portugese dictionary reference. caçoula nome femininorecipiente largo e pouco alto, de barro ou metal, para cozinhar ao lume;caçarola; caçoila (Do lat. **cattióla-*, «pequena escumadeira») On Mon, Jun 7, 2010 at 12:32 PM, Eugenia wrote: > E, > > cacciola is a feminine name. > > I did not see it in my database on Portuguese Names and Their > Meanings. It is a work in progress. > > Best of luck in your research. Eugenia > > -- > To unsubscribe from this group, send email to > azores+unsubscr...@googlegroups.com. > Follow the confirmation directions when they arrive. > For more options, such as changing to List, Digest, Abridged, or No Mail > (vacation) mode, log into your Google account and visit this group at > http://groups.google.com/group/Azores. Click in the blue area on the > right that says "Join this group" and it will take you to "Edit my > membership." > -- To unsubscribe from this group, send email to azores+unsubscr...@googlegroups.com. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
