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Is It Better to Salt Intermittently While Cooking or Just Once?

Come on, Chow. This question is totally beginner level.

Dec 08, 2009
drbuss in Features


The only types of cachaça that you should use for making caipirinha are the cheapo stuff - either Pitu or Pirassunuga 51. This company Leblon is trying to market itself as a more upscale version for mixing, but I'm not convinced that it's any better than the two I mentioned above. Anything aged or darker in color is made for sipping and appreciation of its subtle flavors, which get canceled out when you mix it, not to mention that you pay way more for it too.

Oct 20, 2008
drbuss in Recipes

Caipirinha Comeback

I picked up a bottle of Sagatiba Velha in the Duty Free shop when flying out of Heathrow back to the states. Rest assured, this is the best aged cachaça that you will find outside of Brasil. And don't put it in a caipirinha! SAFADO!

Oct 20, 2008
drbuss in Features

Catupiry Cheese from Brazil

Catupiry is best in pizza when they stuff the crust with it. It's along the same lines as the Pizza Hut concept, but it actually tastes good.

Oct 20, 2008
drbuss in Features