[AZORES-Genealogy] Re: Cacciola and such
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 noblankt...@gmail.com 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.
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 kcci...@aol.com escreveu: De: Cindy D kcci...@aol.com Assunto: [AZORES-Genealogy] Re: Cacciola and such Para: Azores Genealogy azores@googlegroups.com 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 noblankt...@gmail.com 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
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 noblankt...@gmail.com escreveu: De: eric edgar noblankt...@gmail.com 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, danandma...@comcast.net 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 gfsjo...@gmail.com 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
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 ja...@cdmmarketing.com 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, danandma...@comcast.net wrote: *Feijoada* is a stew http://wiki/Stew of beanshttp://wiki/Common_beanswith beef http://wiki/Beef and pork http://wiki/Pork, which is a typical Portuguese http://wiki/Portuguese_cuisine dish, also typical in Brazilhttp://wiki/Brazil, Angola http://wiki/Angola and other former Portuguese colonieshttp://wiki/Portuguese_colonies. In Brazil, *feijoada* is considered the national dishhttp://wiki/National_dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beirahttp://wiki/Beira,_Portugal, Estremadura http://wiki/Estremadura, and Trás-os-Monteshttp://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*, Portuguesehttp://wiki/Portuguese_languagefor beans, and is pronounced [fejʒuˈadɐ] http://wiki/Wikipedia:IPA_for_Portuguese. - Original Message - From: John Vasconcelos gfsjo...@gmail.com 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
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, danandma...@comcast.net wrote: *Feijoada* is a stew http://wiki/Stew of beanshttp://wiki/Common_beanswith beef http://wiki/Beef and pork http://wiki/Pork, which is a typical Portuguese http://wiki/Portuguese_cuisine dish, also typical in Brazilhttp://wiki/Brazil, Angola http://wiki/Angola and other former Portuguese colonieshttp://wiki/Portuguese_colonies. In Brazil, *feijoada* is considered the national dishhttp://wiki/National_dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beirahttp://wiki/Beira,_Portugal, Estremadura http://wiki/Estremadura, and Trás-os-Monteshttp://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_languagefor beans, and is pronounced [fejʒuˈadɐ] http://wiki/Wikipedia:IPA_for_Portuguese. - Original Message - From: John Vasconcelos gfsjo...@gmail.com 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.comazores%2bunsubscr...@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
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, danandma...@comcast.net 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 gfsjo...@gmail.com 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
[AZORES-Genealogy] Re: Cacciola and such
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.
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.comazores%2bunsubscr...@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
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 gfsjo...@gmail.com 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.
[AZORES-Genealogy] Re: Cacciola and such
Well no matter how its spelled, its delicious!! - -- 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 eugenia...@yahoo.com 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.comazores%2bunsubscr...@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.
