https://www.saltshaker.net/20200124/spf-5 Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 01 Jan 2021 14:32:24 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20200124/spf-5#comment-267491 Fri, 01 Jan 2021 14:32:24 +0000 https://www.saltshaker.net/?p=29698#comment-267491 […] of three trips, I think our joint favorite two places and dishes were the spicy chicken giblets at Academia de Gula and the baião de dois rice and beans dish at Macaxeira […]

]]> https://www.saltshaker.net/20200124/spf-5#comment-265893 Sun, 26 Jan 2020 22:32:53 +0000 https://www.saltshaker.net/?p=29698#comment-265893 […] We thought we were on to the main course, as this was the ninth plate, but we were counting the amuse and didn’t know that it wasn’t counted. Three slices of medium rare duck with a leaf of the jambu plant, a type of cress that has a mildly anesthetic property – supposed to give you a hint of a buzz we are told. It doesn’t, but one leaf probably wouldn’t, though I imagine there are those who try this dish and marvel at the buzziness they’re feeling. We have to wait once again for the tucupí, a sauce made from an extract of… let’s say it all together, the yuca root. There’s nothing wrong with this dish, it’s a tasty plate of duck, the sauce is pleasant, if I had a whole plate of a duck breast with this, I’d be happy if it was accompanied by something, like that rice the other night at Jiquitaia. […]

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