Small correction: the vitamin in question is the B₃ (niacin), not the B₁₂ (cobalamine) like I previously said. (I just checked it.)
Mexican and Tex-Mex food is something of a staple around here, so I’m surprised to hear that cooks use lime with maize. I don’t think I’ve ever seen it in any recipe, but maybe that’s kind of a Gringo issue.
Odds are you already ate it, either as masa harina (the one used for tacos) or as hominy: the maize is cooked in limewater, then washed, then further prepared. It’s just that nowadays odds are you already buy it after it was slaked in lime.
Nowadays it isn’t a big deal, because food sources got extremely varied, but for the Aztecs and neighbouring peoples it was a way to prevent pellagra.
Oh wow, interesting. I’ll have to see if the Brasilian restaurant nearby is still around. I’ve been quite remiss in not checking them out, sadly. :/
In case you’re looking for it, the local name is “doce de abóbora”. It should look like this:
Sometimes cut into fancy shapes, like hearts or similar. Or simple cubes, specially if homemade. It can be made with either pumpkin proper (abóbora moranga) or butternut squash (abóbora menina).
(Key) Limes are of course integral to making ceviche & tiradito. Is there a counterpart in Brasil?
None as far as I know. Tiradito is almost unknown; ceviche is somewhat well known but associated with Peru, much like sashimi is associated with Japan. (Kind of weird how the Japanese community in Brazil managed to spread yakisoba and gyoza [aka pastel], but sashimi is still seen as “exotic”.)
In fact the only two dishes I recall using raw meats use beef instead:
carne de onça (lit. “jaguar meat”, but more like “meat eaten like a jaguar would”) — it’s German Mett, but with beef instead of pork. Still to be served over rye bread, with onion, and some raw yolk.
quibe cru (lit. “raw kibbeh”) — it’s the kibbeh nayyeh the Levantines eat, brought by immigrants. (I’m not even sure how well known it is; I eat it often because the only person who got enough patience to teach my mum cooking 101 was a Lebanese granny.)
Odds are you already ate it, either as masa harina (the one used for tacos) or as hominy: the maize is cooked in limewater, then washed, then further prepared. It’s just that nowadays odds are you already buy it after it was slaked in lime.
Oh, okay. I’ve only ever made flour / harina from oats, and almost never use corn flour myself. But certainly, I’ve had my share of corn tacos and chips, so now I know!
In case you’re looking for it, the local name is “doce de abóbora”.
Ah. “Sweetness of pumpkin.” Pumpkin dessert. It seems the local place “Batuqui” doesn’t have it, but I’ll keep my eyes open in future.
German Mett, but with beef instead of pork. Still to be served over rye bread, with onion, and some raw yolk.
Interesting. Reminds me of the French version, tartare. Similar sides, and popularly eaten with raw garlic scraped on toast, I believe.
Say, do you ever share your dishes with !cooking@lemmy.world or other cooking community here? I’ve shared a few things in the past, and have a few more dish pics I need to transfer over from my phone…
Small correction: the vitamin in question is the B₃ (niacin), not the B₁₂ (cobalamine) like I previously said. (I just checked it.)
Odds are you already ate it, either as masa harina (the one used for tacos) or as hominy: the maize is cooked in limewater, then washed, then further prepared. It’s just that nowadays odds are you already buy it after it was slaked in lime.
Nowadays it isn’t a big deal, because food sources got extremely varied, but for the Aztecs and neighbouring peoples it was a way to prevent pellagra.
In case you’re looking for it, the local name is “doce de abóbora”. It should look like this:
Sometimes cut into fancy shapes, like hearts or similar. Or simple cubes, specially if homemade. It can be made with either pumpkin proper (abóbora moranga) or butternut squash (abóbora menina).
None as far as I know. Tiradito is almost unknown; ceviche is somewhat well known but associated with Peru, much like sashimi is associated with Japan. (Kind of weird how the Japanese community in Brazil managed to spread yakisoba and gyoza [aka pastel], but sashimi is still seen as “exotic”.)
In fact the only two dishes I recall using raw meats use beef instead:
Oh, okay. I’ve only ever made flour / harina from oats, and almost never use corn flour myself. But certainly, I’ve had my share of corn tacos and chips, so now I know!
Ah. “Sweetness of pumpkin.” Pumpkin dessert. It seems the local place “Batuqui” doesn’t have it, but I’ll keep my eyes open in future.
Interesting. Reminds me of the French version, tartare. Similar sides, and popularly eaten with raw garlic scraped on toast, I believe.
Say, do you ever share your dishes with !cooking@lemmy.world or other cooking community here? I’ve shared a few things in the past, and have a few more dish pics I need to transfer over from my phone…