Cacoila
Kah - Sir' - La
HOWEVER do not pronounce the word Sir with the R sound at all, but the same
way you start to say the word sir stopping short of pronouncing the R.
The emphasis is on the second syllable. Kah-SIR'-la (without the R
Hope that helps!
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=portugalhttp://fooddownunder.com/cgi-bin/search.cgi?q=portugal
Arlene
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