Worth noting that any smoked sausage would do, but the thing that definitely makes a "feijoada" be called "feijoada" and differentiates it from regular cooked beans are the pork pieces like ribs, knuckles (eisbein), trotter, and sometimes people add ears and tail, but I personally don't like it, turns out to be a very fatty meal. Although, the "Feijoada" is not just the dish itself, but almost like an American barbecue. It's more of a weekend ritual to join family and friends together, and the feijoada USUALLY should be accompanied with braised kale, farofa (browned and seasoned flour, mainly manioc/cassava), sliced oranges, rice and a very cold (almost frozen) beer, that would be the full experience. (I'm speaking as a southern brazilian, but I think this is valid for almost all the regions in Brazil)
My my, I'm happy that I came across this channel again. I remember first finding you when I was researching Norwegian stuff and coming across your Norwegian introduction video lol. Greetings from Germany
what i learned from this videos is 1- Sunny scares are funny 2- Sunny dont belong to the kitchen because she is horrible and Gigachad 3- Sunny food is delicious
I really haven't seen your videos since German candy stuff (9 years) but your videos are chill and fun to watch I'll definitely wanna watch your videos more often :D
great work for a fist time doing the dish and using a pressure pan. if you soaked the beans for a long time (6h~12h)(throw away the first water in 3h), you can just do what you did with the meats and add the beans raw, 20min later is ready.
Sunny,para fazer a feijoada está faltando alguns ingredientes,pés de porco, orelha e rabo de porco,linguiça e toucinho,e aquela água que foi descartada seria mais interessante de ser adicionada ao final,este prato está mais parecido com a “minestra”, mas falta um pouco de macarrão e um punhado de arroz,se tu acrescentar bacon,farinha de mandioca e cheiro verde terás um feijão tropeiro,apenas não adicione água no fim do preparo,foi divertido te ver nesta “guerra”com a panela de pressão
@@leonardofelipesilva2809 vdd, os brasileiros tanbem faz esses tipos de adapitacao nas receitas gringa, Se comer todos nossos ingredientes vai ficar cagando uma semana. kkkk
Particularmente faço feijoada e não gosto de usar orelhas, rabo. Opto pelo pé traseiro, bacon, costela defumada, linguiça calabresa, linguiça para churrasco suína e principalmente apenas a pele de porco defumada. A feijoada é muito peculiar.
Sou brasileiro, e detesto as partes esquisitas do porco como rabo, pé e orelha, só gosta da linguiça mesmo. Aqui no Brasil o que ela fez seria talvez a feijoada light, mas tem que ter pelo menos a linguiça.
Doesn't your cooker have a pressure indicator? As far as I know these cookers do release the pressure if it is too high. That is how mine works. I keep an eye on the indicator and decrease the heat accordingly.
Of course, onion + garlic + bacon always smells delicious! You can't mess a meal up after those ingredients Also, hope to see more Habbo Videos with pod racing, bingo etc. :)
Very good 👏👏 In my family we make feijoada by putting potatoes, carrots, pumpkin, jerky and calabresa sausage (it's like pepperoni) with this beans in the pressure cooker. It's delicious 😃👍
Gringa fico feliz por sua coragem de usar a temida panela de pressão, já ganhou meu respeito! Mas se voce chamar um amigo brasileiro para comer essa feijoada, voce vai perder um amigo! Mas continue tentando, voce está no caminho certo! Sucesso!🇧🇷🇧🇷🇧🇷
O ideal é deixar a pressão sair da panela naturalmente. Apenas desligue e aguarde uns 15 minutos, para depois ajudar a saída do restante da pressão. Faltou alguns ingredientes, mas aparentemente deve ter ficado muito saboroso. E segundo estudos, o feijão auxila na queima da gordura corporal.
This is the most different feijoada I've ever seen in my life. I bet it was pretty tasty after all. Next time, you can also try adding more pork meat, such as ribs and jerky beef. I know it must be hard to find calabresa, but if you find it by chance, you ought to use it.
If you allow some observations: Mistake #1: Soaking the beans overnight. Too long of a soak. Only soak for like 30min and cook longer (45min) in order to preserve the overall dark color of the stew. We can tell the soak was too long when after cooking the water is muddy brown. Mistake #2: Draining all the liquids after cooking. You've pretty much ruined the dish at that point... 😅 Im sure it was still tasty though... Cant go wrong with black beans and bacon plus all sorts of smoked (pork) sausage... A much easier recipe would be: Fry the bacon in its own fat until golden. Add chopped up smoked sausage (peel the skin off). Any smoked pork sausage will do. Fry the sausages until gold. Lower the heat, add minced 3 garlic cloves and one minced medium onion and cook until translucent. You can vary the garlic/onion up or down to suit your taste. Add the pre-soaked (30min, max 1h) and drained beans and 3x it's weight in boiling water. Add the other meats if you have them, like pork chops, pork loin etc. If they are salted meats, pre-boil them for 10min in water for 2 or 3 times, using fresh water each time. Rule of thumb is to add 3 to 4kg of meat for each kilo of bean (dry weight). Put heat back to medium and boil for an hour or 2, or until the beans get the consistency you want. Add a couple of bay leaves. At the end, add a package of onion soup (oh, yes!) that has been dissolved in a cup of lukewarm water. If you add the pakcage straight into the hot mix it will clump. Add hot sauce to taste. Adjust salt to taste. Careful cos the bacon and sausages and smoke meats already have salt. You can also add pork chops, pork loin, go grazy. It's a simple dish after all and the tradition was to throw everything in a big pot with a lot of water and boil it for many hours while enjoying several caipirinhas. 1 important suggestion: Dont try to be extra traditional by adding the nasty smelling stuff like pig's feet, pig's ear and snout. These are disgusting IMO, and the pig's feet has like a hundred little bones in it that will fall apart and spread throught the stew ruining your eating experience. You dont want to be biting or choking on tiny little bones. If you really want, bake these nasty parts for 30min in the oven, then boil them in water in a SEPARATE pot for like 10min, discard the water and boil again with fresh water for like 1-3h hours until it is reduced as much as you want. Top up with extra water if the volume decreases too. In the end, use the strained water as stock for the bean stew instead of just plain water, it has plenty of colagen and will help thicken it. Beef stock or bacon stock cubes work too. If you want to make it even tastier, the main trick is to let everything cool to room temp. Store in the fridge overnight and serve in the next day after re-heating of course. Many people cook it in the evening to serve only in next day's lunch time. Trust me this makes a big difference in flavor.
Muito bom ver alguem de fora cozinhado algo brasileiro,muito obrigado mesmo 🙂👍 (Na verdade infelizmente acredito que nossa culinária é bem ignorada:so falam de França,Italia,Mexico,Japão...sinto que a comida brasileira é subestimada e ignorada) Ha brasileiros que comentaram que voce errou em algo porem não sei dizer,o brasil é muito grande a varias maneira de fazer um mesmo prato Se voce gostou do jeito que fez então esse é o jeito Certo 😉🥲 🇧🇷🫡👨🏻🫱🏼🫲🏻👱🏻♀️🇸🇯
E antes di fazer a feijoada misturar no feijao voce ferve antes separado os engredientis ja cortado em pedaço menores. Pra nao passar todo sal no feijao pra nao alterar o sabor. E nao ficar muito salgado a feijoada . Ao comer ok.uma dica
Gosto de esquentar a noite jogando o arroz junto, ou com macarrão, ou ainda deixar ferver e fazer um pirão bem molinho e comer com ovo frito, peixe, galinha ensopada, ou carne de panela.
any smoked sausage would do, but the thing that definitely makes a "feijoada" be called "feijoada" and differentiates it from regular cooked beans are the pork pieces like ribs, knuckles (eisbein), trotter, and sometimes people add ears and tail, but I personally don't like it, turns out to be a very fatty meal. Although, the "Feijoada" is not just the dish itself, but almost like an American barbecue. It's more of a weekend ritual to join family and friends together, and the feijoada itself should be accompanied with braised kale, sliced oranges, rice and a very cold (almost frozen) beer
No pig's tail, no pig's foot, no pig's ear, no pig's skin to shave off the hair before eating, no pig's ear. In short, a dish straight out of the movie Conan the Barbarian (1982) - The Kitchen / The Orgy - LOL. The way you did it, we call it fat beans. But you added bacon...it's great.
hoo my love, who taught you this feijoada? , I have to go there and teach you the real Brazilian feijoada, accept that I go, my wonderful one, I love you so much, my hug, Brazil 🇧🇷🇧🇷
It is quite good, but what happened with the linguiça (sausage), Paio, pork ribs, pork meat. All those should be cooked at the pressure pan. To increase the flavor. Another clue is to put the louro leaves to cook together at the pressure pan. But your "feijoada" sounds good. But would be very Brazilian if at the same dish put rice, feijoada, farofa, vinaigrette and soute kale the mix of all is perfect.
Saudades de ir a MG visitar meu falecido Pai e comer uma deliciosa feijoada no forno a lenha. Ahh sem farofa e couve não rola. Nesse estilo.... th-cam.com/video/2284id0wuW0/w-d-xo.html
That’s what we made when I visited Brazil 😍 Unfortunately it’s not easy to come across all these ingredients here in Norway. We don’t have the peppers here either, at least not where I live. I looked everywhere for calabresa but without luck 🥺
@@ihascakes you may use italian sausage.Brazilian calabresa sausage is an imitation .That is why It is called Calabrese. And: You may also use spanish paio. Any pepper will do . The "main attraction" will be salted pork and mini ribs. You even may add a few vegetables. Important: Do NOT forget orange juice ( 1 Orange only) mixed with mashed black boiled beans from the pot you just made to create a sauce to put over.With or without pepper. And serve with orange slices and farofa. Good luck. Bon apetit.
You failed it, most important in a feijoada is to have the colagen from pieces of the pig like ears and tail, that's what makes feijoada awesome, above a fat beans broth. Also some sides like kale and orange really are part of the dish as a hole.
Isso ai não é feijoada, a carne, rabo, orelha, bacon, linguiça e os demais temperos vão tudo dentro da panela de pressão com o feijão, cozinhar tudo junto pra soltar sabor no caldo do feijão, isso ai é feijão preto, arroz e bacon.
essa é a primeira vez que vejo um estrangeiro usar uma panela de pressão fora do Brasil rsrs
foi assustador 😂
@@ihascakes embora sua panela pareça ser bem nova, eu também teria receio de usar...
@@ihascakes😅😂😂😂
Cheers from Brazil! I did it pretty well
Me dá aflição ela não misturando com o arroz kkkkk
Worth noting that any smoked sausage would do, but the thing that definitely makes a "feijoada" be called "feijoada" and differentiates it from regular cooked beans are the pork pieces like ribs, knuckles (eisbein), trotter, and sometimes people add ears and tail, but I personally don't like it, turns out to be a very fatty meal. Although, the "Feijoada" is not just the dish itself, but almost like an American barbecue. It's more of a weekend ritual to join family and friends together, and the feijoada USUALLY should be accompanied with braised kale, farofa (browned and seasoned flour, mainly manioc/cassava), sliced oranges, rice and a very cold (almost frozen) beer, that would be the full experience. (I'm speaking as a southern brazilian, but I think this is valid for almost all the regions in Brazil)
I'm literally having feijoada for lunch and watching your video making feijoada, it's incredible how crazy the TH-cam algorithm is. 😂
You is Brazilian?
You is Brazilian?
You is Brazilian?
You is Brazilian?
You is Brazilian?
Bom trabalho!! 👏🏻
Teu *
Até que enfim ela provou a comida mais importante do brasil hahaha
Engraçado, não gosto feijoada, ainda mais quando a pessoa faz e fica aquela gordura boiando.
@@ThalineDaniele a gordura que é o gostoso hahaha
@@ThalineDaniele A gordura é parte da feijoada. Se não gosta de gordura, não coma feijoada. Simples...
Congratulation!!! it looks great, well done
My my, I'm happy that I came across this channel again. I remember first finding you when I was researching Norwegian stuff and coming across your Norwegian introduction video lol.
Greetings from Germany
what i learned from this videos is
1- Sunny scares are funny
2- Sunny dont belong to the kitchen because she is horrible and Gigachad
3- Sunny food is delicious
Parabéns dama❤🎉🇧🇷 sucesso ❤
A feijoada vai dominar o mundo e com a caipirinha de companheira.
😂 lots of love from Switzerland
Take care princess
Dude that style pressure cooker always make me crazy
Yeah its terrifying if you ask me 🥲
Haven’t watched your channel in over 3 years and I’ve missed it
also, garlic burns faster than onion, so it's a bit of a good idea to add the onion first :D
I really haven't seen your videos since German candy stuff (9 years) but your videos are chill and fun to watch I'll definitely wanna watch your videos more often :D
Aww I’m so happy to hear that 😍 thanks for returning. Love to see you here 😄
Parece ter ficado delicioso! 😋
Oml not maria saying in norwegian with frustration 😂😂 really girls pressure cooker are scary. Im used to them
great work for a fist time doing the dish and using a pressure pan.
if you soaked the beans for a long time (6h~12h)(throw away the first water in 3h), you can just do what you did with the meats and add the beans raw, 20min later is ready.
Sunny,para fazer a feijoada está faltando alguns ingredientes,pés de porco, orelha e rabo de porco,linguiça e toucinho,e aquela água que foi descartada seria mais interessante de ser adicionada ao final,este prato está mais parecido com a “minestra”, mas falta um pouco de macarrão e um punhado de arroz,se tu acrescentar bacon,farinha de mandioca e cheiro verde terás um feijão tropeiro,apenas não adicione água no fim do preparo,foi divertido te ver nesta “guerra”com a panela de pressão
é provavel que isso não seja algo tão agradável pra outras culturas, mas definitivamente pra ser a NOSSA "feijoada" precisa de porco
@@leonardofelipesilva2809 vdd, os brasileiros tanbem faz esses tipos de adapitacao nas receitas gringa, Se comer todos nossos ingredientes vai ficar cagando uma semana. kkkk
Particularmente faço feijoada e não gosto de usar orelhas, rabo. Opto pelo pé traseiro, bacon, costela defumada, linguiça calabresa, linguiça para churrasco suína e principalmente apenas a pele de porco defumada. A feijoada é muito peculiar.
E cozinhar com uma laranja inteira na panela... é o pulo do gato.
Sou brasileiro, e detesto as partes esquisitas do porco como rabo, pé e orelha, só gosta da linguiça mesmo.
Aqui no Brasil o que ela fez seria talvez a feijoada light, mas tem que ter pelo menos a linguiça.
Doesn't your cooker have a pressure indicator? As far as I know these cookers do release the pressure if it is too high. That is how mine works. I keep an eye on the indicator and decrease the heat accordingly.
Of course, onion + garlic + bacon always smells delicious! You can't mess a meal up after those ingredients
Also, hope to see more Habbo Videos with pod racing, bingo etc. :)
Very good 👏👏
In my family we make feijoada by putting potatoes, carrots, pumpkin, jerky and calabresa sausage (it's like pepperoni) with this beans in the pressure cooker. It's delicious 😃👍
I could indeed smell it i swear!
Brasil ❤❤❤
Kkkkk esse susto dela foi muito engraçado kkkk😂😂😂
Toda Feijoada tem Pé de Porco, Orelha de Porco, Couro de Porco, Linguiça Calabresa, Carne Seca ( tipo Charque ) Couve Refogado e Farofa 🇧🇷🇧🇷🇧🇷🇧🇷
Perfect.👏🇧🇷
Sunny the chef❤😂😊👩🍳
Gringa fico feliz por sua coragem de usar a temida panela de pressão, já ganhou meu respeito!
Mas se voce chamar um amigo brasileiro para comer essa feijoada, voce vai perder um amigo!
Mas continue tentando, voce está no caminho certo! Sucesso!🇧🇷🇧🇷🇧🇷
O ideal é deixar a pressão sair da panela naturalmente. Apenas desligue e aguarde uns 15 minutos, para depois ajudar a saída do restante da pressão. Faltou alguns ingredientes, mas aparentemente deve ter ficado muito saboroso. E segundo estudos, o feijão auxila na queima da gordura corporal.
Aqui no Rio nós chamamos isso de "feijão suju" Feijoada gourmet!😂😂😂 cadê o pé o jorlho a orelha do porquinho ?😂😂😂
Já está criando sua legião de gado kkkkkkk😂😂😂
Good job Girl, hugs from 🇧🇷
Thank you so much ❤️❤️
Sounds great
This is the most different feijoada I've ever seen in my life. I bet it was pretty tasty after all. Next time, you can also try adding more pork meat, such as ribs and jerky beef. I know it must be hard to find calabresa, but if you find it by chance, you ought to use it.
The only thing I miss from Brazil is the food. The food is really great!
Parabéns, faz melhor que muitos brasileiros!
i'm brazilian and i also find the presure cooker terrifying hahahaha
Gosto de faze feijoada toda vez aqui em casa em Belém do Pará
Se você cozinhar os ingredientes junto com o feijão, dá mais sabor.
Sossego da Roça. Sinta o som do Regato. Serra. TRN #turismoruralenatureza
Bom dia de Manaus-AM linda ❤🇧🇷❤️🇧🇷
If you allow some observations:
Mistake #1: Soaking the beans overnight. Too long of a soak. Only soak for like 30min and cook longer (45min) in order to preserve the overall
dark color of the stew. We can tell the soak was too long when after cooking the water is muddy brown.
Mistake #2: Draining all the liquids after cooking. You've pretty much ruined the dish at that point... 😅
Im sure it was still tasty though... Cant go wrong with black beans and bacon plus all sorts of smoked (pork) sausage...
A much easier recipe would be:
Fry the bacon in its own fat until golden. Add chopped up smoked sausage (peel the skin off). Any smoked pork sausage will do. Fry the sausages until gold.
Lower the heat, add minced 3 garlic cloves and one minced medium onion and cook until translucent. You can vary the garlic/onion up or down to suit your taste.
Add the pre-soaked (30min, max 1h) and drained beans and 3x it's weight in boiling water.
Add the other meats if you have them, like pork chops, pork loin etc.
If they are salted meats, pre-boil them for 10min in water for 2 or 3 times, using fresh water each time.
Rule of thumb is to add 3 to 4kg of meat for each kilo of bean (dry weight).
Put heat back to medium and boil for an hour or 2, or until the beans get the consistency you want. Add a couple of bay leaves.
At the end, add a package of onion soup (oh, yes!) that has been dissolved in a cup of lukewarm water. If you add the pakcage straight into the hot mix it will clump.
Add hot sauce to taste.
Adjust salt to taste. Careful cos the bacon and sausages and smoke meats already have salt.
You can also add pork chops, pork loin, go grazy. It's a simple dish after all and the tradition was to throw everything in a big pot
with a lot of water and boil it for many hours while enjoying several caipirinhas.
1 important suggestion: Dont try to be extra traditional by adding the nasty smelling stuff like pig's feet, pig's ear and snout.
These are disgusting IMO, and the pig's feet has like a hundred little bones in it that will fall apart and spread throught the stew ruining your eating experience.
You dont want to be biting or choking on tiny little bones.
If you really want, bake these nasty parts for 30min in the oven, then boil them in water in a SEPARATE pot for like 10min, discard the water and boil again with fresh water for like 1-3h hours until it is reduced as much as you want. Top up with extra water if the volume decreases too. In the end, use the strained water as stock for the bean stew instead of just plain water, it has plenty of colagen and will help thicken it. Beef stock or bacon stock cubes work too.
If you want to make it even tastier, the main trick is to let everything cool to room temp.
Store in the fridge overnight and serve in the next day after re-heating of course.
Many people cook it in the evening to serve only in next day's lunch time.
Trust me this makes a big difference in flavor.
Nas aventuras gringa ao tentarem fazerem uma feijoada, ou é feijão com linguiça ou com Bacon, menos feijoada 😂😂😂😂 mas valeu o vídeo
So good, so flavor 😋
A scared Sunny is funny :D
Hahaha I had a mini heart attack when Maria did that stuff to me 😂😂😂
@@ihascakes😲😭😭😭🤣🤣 wifey is so naughty
Não pode jogar a água do feijão fora
Muito bom ver alguem de fora cozinhado algo brasileiro,muito obrigado mesmo 🙂👍
(Na verdade infelizmente acredito que nossa culinária é bem ignorada:so falam de França,Italia,Mexico,Japão...sinto que a comida brasileira é subestimada e ignorada)
Ha brasileiros que comentaram que voce errou em algo porem não sei dizer,o brasil é muito grande a varias maneira de fazer um mesmo prato
Se voce gostou do jeito que fez então esse é o jeito Certo 😉🥲
🇧🇷🫡👨🏻🫱🏼🫲🏻👱🏻♀️🇸🇯
Good job!
E antes di fazer a feijoada misturar no feijao voce ferve antes separado os engredientis ja cortado em pedaço menores. Pra nao passar todo sal no feijao pra nao alterar o sabor. E nao ficar muito salgado a feijoada . Ao comer ok.uma dica
omg what did you do with the "mud water"? hopefully not gone down the sink... that stuff has the beans nutrients in it, and of course its flavour
Gosto de esquentar a noite jogando o arroz junto, ou com macarrão, ou ainda deixar ferver e fazer um pirão bem molinho e comer com ovo frito, peixe, galinha ensopada, ou carne de panela.
If you haven't found pepperoni you can use kielbasa. Or Portuguese sausage. Bacon and salted pork ribs.
@santani278
Pepperoni????
De o dr você tirou que feijoada vai pepperoni?
hahha que feijoada louca.
It looks like something Bud Spencer would eat 😃
I once read that you can replace calabresa with some kinds of smoked polish sausage
any smoked sausage would do, but the thing that definitely makes a "feijoada" be called "feijoada" and differentiates it from regular cooked beans are the pork pieces like ribs, knuckles (eisbein), trotter, and sometimes people add ears and tail, but I personally don't like it, turns out to be a very fatty meal. Although, the "Feijoada" is not just the dish itself, but almost like an American barbecue. It's more of a weekend ritual to join family and friends together, and the feijoada itself should be accompanied with braised kale, sliced oranges, rice and a very cold (almost frozen) beer
Se ela comer a nossa verdadeira feijoada ela desmaia de fraqueza
Next step... Strogonoff (brazillian way)!
Próximo passo... Estrogonofe (jeitinho brasileiro de preparar)!
você pode me enviar uma receita? 😍😍
The pots are a lot better than pressure cookers and you can use a pressure cooker also in that
Woww Fantastic!
Cadê as carnes e paio, linguiça calabresa e bacon? 😂😂😂😂😂😂😂
Infelizmente não é fácil encontrar todos os ingredientes aqui na Noruega. Procurei calabresa em todos os lugares, mas sem sorte 🥺
@@ihascakes puxa, sacanagem
No pig's tail, no pig's foot, no pig's ear, no pig's skin to shave off the hair before eating, no pig's ear. In short, a dish straight out of the movie Conan the Barbarian (1982) - The Kitchen / The Orgy - LOL. The way you did it, we call it fat beans. But you added bacon...it's great.
First lover ;)
😍😍
"Sunny.. yesterday my life was filled with rain... ".
☀️☀️☀️
Ela nem consegue fechar a panela kk
Can you get Insta pots in Norway?
Vai fazer feijoada sopa
Kkkkkkk 😅 só água,
Desculpe isso só brasileiro saber fazer um abraço, linda
hoo my love, who taught you this feijoada? , I have to go there and teach you the real Brazilian feijoada, accept that I go, my wonderful one, I love you so much, my hug, Brazil 🇧🇷🇧🇷
I like very feijoada ; I'm from Brazil ; my city is Rio de Janeiro
adoro feijoada😋😋😋😋😋😋😋😋😋
Eu tambem 😍😍😍
Novo inscrito
obrigada e bem-vindo😍😍
Sunny marry Brandin Stephens
It is quite good, but what happened with the linguiça (sausage), Paio, pork ribs, pork meat. All those should be cooked at the pressure pan. To increase the flavor. Another clue is to put the louro leaves to cook together at the pressure pan.
But your "feijoada" sounds good. But would be very Brazilian if at the same dish put rice, feijoada, farofa, vinaigrette and soute kale the mix of all is perfect.
Wow so you just used garlic bacon pepprika and black beans? 😲😲
Panela de Pressão para Estadunidense, seria como se fosse uma Bomba.
🇧🇷..Very Good...👍👍
Saudades de ir a MG visitar meu falecido Pai e comer uma deliciosa feijoada no forno a lenha.
Ahh sem farofa e couve não rola.
Nesse estilo....
th-cam.com/video/2284id0wuW0/w-d-xo.html
Faltou linguiça, carne seca, costelinha de porco, rabo, pé, colve, farinha, pimenta, molho,
otimo trabalho !(**)
Obrigada 😍😍😍
35 to 45 minutes... And with the pork,beef ,bacon, cut ribs and sausages ...
And flavor pepper etc..
That’s what we made when I visited Brazil 😍 Unfortunately it’s not easy to come across all these ingredients here in Norway. We don’t have the peppers here either, at least not where I live. I looked everywhere for calabresa but without luck 🥺
@@ihascakes you may use italian sausage.Brazilian calabresa sausage is an imitation .That is why It is called Calabrese. And:
You may also use spanish paio. Any pepper will do .
The "main attraction" will be salted pork and mini ribs.
You even may add a few vegetables.
Important: Do NOT forget orange juice ( 1 Orange only) mixed with mashed black boiled beans from the pot you just made to create a sauce to put over.With or without pepper.
And serve with orange slices and farofa.
Good luck.
Bon apetit.
@@ihascakes almost forgot to say: you are very beautiful.
Best regards from old Man Walter
Floripa , Brasil
You two are so beautiful together,
Linda
Lindinha
Feijoada, oque ouve com o café ? Feijoada se morasse no Brasil eu te daria um Premio Por isso !🍕🍕🌞🌞🎈🎈
Quando vai me passar seu Contato ?😎
👍❤❤❤❤❤❤❤❤❤❤👍
Tá faltando mais carnes variadas aí nessa feijoada
Yummy ❤
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And also the only cost about $60 I think American
Sunny, are you just that tall or is the kitchen counter very low 🥴?
But the Feijoada looks amazing 🤤
I’m 175 cm, so i think the counter is low 😂😂😂
Evil 🤘
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Mas o certo é cozinhar tudo na pressão colocar carne de porco e linguiça bacon..mas tá bom
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You failed it, most important in a feijoada is to have the colagen from pieces of the pig like ears and tail, that's what makes feijoada awesome, above a fat beans broth. Also some sides like kale and orange really are part of the dish as a hole.
Hum deliciosa... 😮🎉
I would never use a potential bomb in my kitchen :D
😂😂😂 would not recommend
Thanks for to try, but this is not brazilian feijoada .
It’s a veeeery simplified version. If I’m not wrong you can make it many different ways, and this is the way I learned to make it from a Brazilian 😄😍
@@ihascakesok sorry, I'm Brazilian from Bahia and here we do things differently than other states in Brazil.
Top🎉🎉🎉🎉
Passo longe de feijoada tem pé de porco panceta orelha calabresa e muito mais
Tanquinho carne de porco linguiça pacotão de porco fazendo enjoada tá gata linda
Isso ai não é feijoada, a carne, rabo, orelha, bacon, linguiça e os demais temperos vão tudo dentro da panela de pressão com o feijão, cozinhar tudo junto pra soltar sabor no caldo do feijão, isso ai é feijão preto, arroz e bacon.