Hi,

Caçoula is the spelling in Sao Miguel, and phonetically the "ou" sound as
in "moura" and the ç as double ss; "kassoula"

Margaret



On Sat, Mar 30, 2013 at 1:25 PM, Cindy D <kcci...@aol.com> wrote:

>
> I hate to go off-topic, but I need some help.  Since I posted this, I make
> cacoila at least once a year now, so my 85yr old mom gets a taste of
> Portuguese.  I've refined the recipe from those I've collected on the web.
> Funny because I must have some DNA memory of it as it smells so dam
> familiar and comforting when it's cooking.  Today is Cacciola day again.
>
> anyway, my question is, would someone please give me the correct spelling,
> from the Azorean way.  And would someone please write it out phonetically
> so I know how to pronounce it.  I'm sure I'm butchering it more than the
> beef.
>
>
> CindyD
>
>
> On Thursday, August 9, 2007 9:21:40 AM UTC-5, Cindy D wrote:
>
>>   Terrific web site Arlene, Thanks!
>>
>> I still make Fejouada once a year, but I will say my hand-me-down recipe
>> is WAY different than the one at the site.  I guess mine is an American
>> update.  (I got it handed down from a family that at one time owned a cork
>> farm, and heard that Portuguese cork is the best in the world.)
>>
>> I would like to tap the brain pool here, even though it's a bit
>> off-topic.  When I was in New  Bedford about 20 years ago, my mom got us
>> carry-out what she called "Portagee Barbeque", she gave the Portuguese name
>> for it but I've long forgotten it.  Now I live in Kansas City where BBQ is
>> practically a religion, but I will say that I can still remember that
>> Portagee fork-tender BBQ'ed meat served on a bread roll similar to french
>> bread. Does anyone know what it was??  Or have a recipe?  It's so different
>> from the smokey, tomatoey BBQ around here, and it was to die for.
>>
>> It was probably a tomato based sauce as it was reddish-brown, but I swear
>> I could taste a hint of cinnamon and maybe a dab of clove in it.....could
>> have been beef, could have been pork, I don't remember, it's been at least
>> 20 years, but the meat would melt in your mouth even though the chunks were
>> decent sized.  It came in those white Chinese-style carry out boxes.  Any
>> ideas??
>>
>> Thanks
>> Cindy D
>> Remembering good Portugese food from out on the scalding hot prairie.
>>
>>
>>
>> From: Arlene Marcoux
>> Date: 8/7/2007 3:04:12 PM
>> To: Azores@googlegroups.com
>> Subject: [AZORES-Genealogy] Fw: Portuguese Recipes website.
>>
>>
>> Subject: Portuguese Recipes website.
>>
>>
>> I was exploring on the web for Portuguese recipes and thought you might
>> like
>> to check out this website if don't already have it.
>> http://fooddownunder.com/cgi-**bin/search.cgi?q=portugal<http://fooddownunder.com/cgi-bin/search.cgi?q=portugal>
>>
>> Arlene
>>
>>
>>
>>
>>
>> ------------------------------
>> Get a sneak peek of the all-new 
>> AOL.com<http://discover.aol.com/memed/aolcom30tour/?ncid=AOLAOF00020000000982>
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-- 
Margaret M Vicente

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