大咖福利影院

I am not the best example in terms of healthy habits. I really like pastel, coxina and churrasco.

I couldn't enjoy much some the sweet food, like pizza doce, it is first time I see pizza with chocolate, nutella, doce de leite, etc... For drinks, caipirinha de limao is my favourite

Cheryl,

Just to get it out of the way as Dave Ramsey says, "I live like no one else" Due to a combination of care for my Brazilian Born 2nd mother and my 99year old Father's last wish to watch over her and that thing called an exchange rate I moved here and am living an extraordinary life in a small village in Northeastern Brazil.聽 FYI you asked about family. My wife has several brothers and sisters all living in the same small village all living the life.

Because we have several people who work for us, clean our house, do our landscaping and gardening we are pretty set.

I make it very easy for the staff. My wife who is in charge of everyone (at least she built me my own house to share with SIMBA) also prepares meals for My 98-year-old mother, Mentally Challenged Uncle and herself.

Breakfast:

1. 聽 Scrambled Eggs
2. Coffee

Dinner: *

1. Salad
2. Beverage.
3. Ocassionally I will have Feijoada for dinner.

Because my wife runs a very, very popular Sorvete Shop which gets busy at night this makes it easy to have my food ahead of time since everyone knows the menu.

Roddie in Retirement馃槑

A question for those who like to cook: what鈥檚 the deal with cream (creme de leite) in Brasil? At home, cream looks and has the consistency of 鈥榯hick鈥� milk, and I鈥檝e never seen other types. Here, it鈥檚 more like thick chunks in a milk-like 鈥榖ath鈥�, which not only feels weird, but it doesn鈥檛 taste particularly good either. I almost exclusively use it as an ingredient for pasta sauce, and it doesn鈥檛 taste very good. And I鈥檓 sure it鈥檚 because of the cream, since all the other ingredients are exactly the same as I used to cook with in Switzerland. There are about 5 or 6 different brands available in the large mercados, and I have tried all of them, and never got a good result. Just to make sure that you know what I鈥檓 talking about: it鈥檚 called Creme de leite leve UHT homogeneizado, between 17-20 % gordura (or 10% if it鈥檚 the levissimo type). In Switzerland creme has a fat percentage of 25-35%, is it just because of that? If so, is there a way to make it fatter? And I really don鈥檛 get why it鈥檚 those chunks, rather than a liquid of homogeneous consistency. Am I supposed to pass it through the blender before using it? Or is there a brand that I don鈥檛 know of, with a higher fat percentage?

@Kurterino

I鈥檝e heard tales of refrigerated cream being available in supermarkets in the south of Brazil I鈥檝e never seen it in Esp铆rito Santo. It鈥檚 all about the lack of refrigeration in Brazil as a whole. Also, Brazilians are very resistant to change when it comes to food. They wouldn鈥檛 know what to do with refrigerated cream. So if available, the markets would probably not carry it. Also for most Brazilians outside the big urban areas, it would be cost prohibitive. You may want to try substituting plain yogurt for some recipes. There are hacks to make pseudo sour cream for example. Another unknown refrigerated treat not found in Brazil.

11/30/25 @Kurterino.聽 You've just sent me on an interesting trip down memory lane that started in Aracaju, Sergipe in 1973 and ended in my pantry tonight.聽 So come on along.

When I first lived in Brazil in the 1970s, whole milk was refrigerated and came in one liter plastic bags throughout the country.聽 At that time, every house that had children and lactose-tolerant adults (there's a lot of adult lactose intolerance in Brazil) had a kind of an open, hard plastic pitcher that people would place the bag in (after washing it), clip the corner with scissors, and use it to dispense the milk, repeating with a new bag when empty; it would be kept in the refrigerator.聽 These things were as universal in households, rich and poor, at the time as earthenware water filters were -- and have disappeared just as completely.聽 I never bought cream at that time, but I think I remember it in similar packaging, only smaller.聽

What did them in was UHT (ultra high temperature) processing of milk.聽 UHT milk is practically unknown in North America but it's rather common in Europe, so I'm surprised that you haven't run into it there.聽 The huge advantage is that it has an unrefrigerated shelf life of about six months, and that advantage extends to the whole supply chain, so it's almost certainly here to stay.聽 The disadvantage is that it gives UHT treated milk and milk products a flavor that people's descriptions range from "slightly carmelized" (my own reaction) to "burnt" -- yuck!聽

Cream is processed the same way.聽 They start with light cream, 15-20% milkfat, as you say, homogenize it, and subject it to UHT processing.聽 (you'll find a good enough description of that here:聽 ) .聽 That probably accounts for the flavor you're picking up, and every brand will have it to a greater or lesser degree.聽

As for lumps, we currently have two brands in the pantry, Itamb茅 and Italac.聽 My husband, who does the cooking, tells me that Italac sometimes has lumps, but Itamb茅 does not.聽 So if Itamb茅 is available where you are, try that; otherwise, try other brands and hopefully, you'll find one without lumps.聽 To get away from the burnt flavor and to get a higher fat content, though, I'm afraid that you'll need to find an artesanal dairy.

@abthree

We used to get those bags as well, when we first arrived years ago. Nightmare without the jug, (nobody told us, so we did not have one), as the bag collapsed as soon as you opened it, and the milk went everywhere...!

We have had natural milk here before, when a caretaker stole into a field, and actually milked a cow for us - he took our request about sourcing fresh milk a little too literally...!!

As opposed to UHT we have bought pasteurised milk from Extra, but that was years ago, so @Kurtino, you may have to get used to the taste of UHT like the rest of us...

@abthree

Thx for the tip about Itamb茅, I think it鈥檚 available around here, I鈥檒l give it a try (although I think I have tried all of the brands available here, and they all seemed almost identical. But maybe I missed Itamb茅 so far)

As for the bags, that鈥檚 interesting: as you might know, in Switzerland we consume a lot of dairy products, including milk. It is usually sold in 1 liter 鈥渃ardboard鈥� boxes, the same type of lined cardboard that is used in Brazil for cream or for the Nescau-type chocolate drinks. Some brands sell it in plastic bottles (white, non-transparent, since exposure to light would spoil it). However, I remember that in the 1980s, one brand tried to popularize the milk-bag system you mention, I vividly remember the plastic pitcher in our household. This was during the first wave of eco-consciousness, I鈥檓 pretty sure the idea was that these plastic bags were more environmentally friendly than the cardboard boxes. The concept didn鈥檛 last very long, I think the consumers just didn鈥檛 like it very much. I remember that it wasn鈥檛 as 鈥渟pill-proof鈥� as the boxes or the plastic bottles, it was easy to accidentally spill some, especially when the bag was still full. I have no idea if this was something unique to Switzerland, or if other European countries gave it a try as well.

UHT has been a popular alternative to pasteurized milk since I can remember (e.g. the late 70s). Some households (like ours) didn鈥檛 like it, but it does have the advantage of not needing refrigeration, which a lot of people appreciate. Also, about 15-20 years ago, a different (new?) kind of pasteurization started to appear in Swiss supermarkets, I think it鈥檚 pasteurization at higher temperatures, but not as high as UHT. It has to be refrigerated just like normal pasteurized milk, but it has a longer shelf life. Taste-wise it鈥檚 very close to pasteurized milk, I guess most people prefer it to UHT.

That was my trip down memory lane