Hello fellow foodies!
After being a pain in the butt of OCD folk on discord with constant food and coffee chat spamming, i got myself pointed here so you can all have some food porn.
Most time i eat regional and whole foods, so i guess i wont be posting how to cook what i am doing a lot of the time. Especially for this articles series i will hope to show different things, if possible i would like to segregate the more tutorial articles i might write.
For now, welcome to "Have a bite with Fëanor", and enjoy some food and other stuff you might not see/eat everyday!
Today i woke up really late and because of the heat, all i could swallow was some water and eat some fruits, so i skipped most of the day without much caloric intake. It was no wonder half way into the afternoon, i had @fromdrab2fab looking at me with hungry looks, it was time to make something no point in avoiding it.
So i went out and got some simple Portuguese typical stuff, i started by going to the meat store and get some very peculiar traditional product, Alheiras de Vinhais, this are protected geographical indication products and they have their own parameters.
Alheiras are a type of sausage that can be made with several types of meat, game, pig, poultry and sometimes venison. This is all prepared with some spices, and bread is added for some more texture, it is once made, put into a smoke house for around a week sometimes 2 depending on the size and the kind of meat.
This are usually served after roasted and with fried eggs and rice or potatoes, but i usually pass on the potatoes and go with some corn based bread. Here you have those bad boys!
Alheiras de Vinhais
I like to prepare them in a skillet, with olive oil, on a slow fire, so they do not break the skin, when they are golden like this, they are usually ready.
Tomato salad
I made a pair of eggs to go with them, but i had this really great tomato, i made some salad with it and some onions, this really is a great addition to this hot days.
Dobrada á Portuguesa
I had some of this prepared already, this is a dish made with the white stomach of the cow, the lining parts, spiced with onions, carrots, chouriço, some tomatoes and always white beans, usually served with white rice cooked with some garlic and butter. It is a northern Portuguese typical dish, very popular in the Porto area.
Broa
Because i avoided the potatoes and the rice, and some carbs are needed, got some bread made with corn and wheat, it is less work, like i said was feeling lazy, but had the advantage of being room temperature food.
And here you have the all thing before we feasted on it.
We had a JP bottle, i must say not at all my favourite wine, i find it sweet like a lot of wines from the Setúbal area, still all in all a great meal, not long to make it happen.
Hope you all liked it, i am ready to keep posting some more foodie stuff and share with you all! Cheers!