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Originally Posted by kronckew
... we did eat a certain soup together a lot, AÇORDA ALENTEJANA , for the rest of you it's made with a big bunch of coriander, lots of garlic, bread and a poached egg on top it remains a favourite of mine, i make it myself quite often, tho i do usually add some chicken breast ...
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That´s the problem with Açorda the Alentejana way; too thin. You have to order them Migas, if you want something more substantial; whereas Açorda outside Alentejo goes with lots of stuff ... cod fish, shell fish, you name it; and again with a starry egg to mix with.
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Originally Posted by ariel
... During Napoleonic wars Brits could not import French or Spanish wines and switched to Portugese sources. Wines got oxidized during sea voyages, and alcohol had to be added to prevent fermentation. That's how port (from Oporto) became popular in Britain...
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Well ... not so late, according to reliable sources. Port whine started being fortified during the late XVII century, much before Napoleon was born, in fact to prevent it from deteriorating during long sea trips.
Later in the second half of XVIII century a pre-fermentation fortifying process, together with a few other practices, was set up to establish what Port whine is nowadays. Eventually only in the XIX century all producers were using such method.
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Originally Posted by ariel
... One day I spent 3 hours on the patio , eating ugly pears that tasted like ambrosia and writing a paper I procrastinated over for a year. Drank 2 bottles of local Port ( ~$3 per 750 ml bottle) and wrote away without any inhibitions. The paper was accepted without corrections.
Back home I tried to find the magic brew, but could not. My scientific productivity plummeted since.....
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Ah, ah, i know where to find that stuff. Actually within less than a month i will go up there and acquire the real thing; no label, no Institute proof mark, only the home made stuff. Not that i am needing to reinstall my productivity; only to get drunk with some class.