Byron and Feijoada

Esse é o Byron, o tradutor do blog e também responsável pelo aumento no número de leitores, afinal de contas ele me ajuda com as traduções para os amigos que não falam português. Sim, ele é da California, mas veio passar uns dias por New Jersey onde o irmão mora e pegou um trem (1h30!) para midtown para nos encontrar.


Fomos ao [Rice 'n' Beans], o restaurante brasileiro que conhecemos aqui perto de casa. Na dúvida por onde começarmos, pedimos 3 pastéis de carne e guaraná Antártica. Depois, ó dúvida cruel! E para ter um pouquinho de cada canto e experiências diferentes, foi a vez da feijoada, do bobó de camarão e do picadinho de carne. E pra fechar com chave de ouro, dividimos um pudim de leite com 3 colheres! Tudo complementando a nossa conversa sobre as diferenças entre a California e NY, sobre as origens de nomes e sobrenomes e, claro, sobre futebol e hockey.

*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Today I introduce you to Byron.

He became famous around my blog for his translations and making it possible for non-Portuguese speakers to follow up with news from NY. He was around the East Coast and came all the way from NJ for a Brazilian dinner with us at Rice 'n' Beans.

It all started with some Brazilian style beef empanadas, called pastel. We also drank Guaraná Antartica, a soft drink that tastes like guarana, but as far as I know there is no real guarana on it, only flavor (well, I do not get a boost of natural caffeine after drinking it, so I suppose there is not a considerable amount of it).

As we could not figure out what we were having, we order 3 very typical Brazilian dishes so Byron could taste different things from different regions of Brasil:


Byron's Feijoada: a cassarole of black beans, with pork loin, sausage, bacon, spare ribs, and cubed beef, served with lightly sautéed collard greens, rice, farofa (roasted yucca flour), orange slices and hot sauce;

Fê's Picadinho: tender sirloin cubes, sautéed with garlic, onions, sweet peppers, tomatoes, and served with fried plantains;

My Bobó de camarão: Shrimp in a puree of yucca made with coconut milk, fresh cilantro and palm oil.

All descriptions can be found on the restaurant's website, I would not be capable of describing them so well!

To perfectly end the dinner, we shared a pudim de leite (a flan made with condensed milk and caramel sauce) and some really nice experiences and things about languages, life in CA/NY, soccer and hockey.