They say red meat is injurious to health. What about red meat that’s spoiled? A top processor in the UK reportedly mixed rotting pork with fresh products and mislabelled items. These found their way to supermarkets like Tesco, schools, care homes and hospitals for two decades until the end of 2020
With health benefits ranging from antioxidants to natural antidepressants, these mushrooms – ganba, horn of plenty, monkey head, beefsteak and indigo milk cap – are worth seeking out.
but he threw it all out in 2000 to start the comida do buteco, an annual competition for botecos. it s a big deal here and it raised botecos from male-dominated, dirty glass joints to the centerpiece of the minera social scene. so what s on the menu? eduardo maya: boteco in minas is a bit like the italians. we eat a lot of pork here. an important thing about the boteco in minas is that they serve real food food from minas gerais. anthony: so what are we having tonight? eduardo maya: i think we are having tongue, of course. ox tongue. anthony: right, uh, i m intrigued what eduardo maya: would you like some tripe as well? anthony: i think a little tripe as well. eduardo maya: would you like some hand of the pig? anthony: yes, yes, yes. eduardo maya: so now you are gonna you are going to go deep, deep inside minas. anthony: i m happy. yes. eduardo maya: lovely. okay. [ shouts in portuguese ] anthony: ox tongue cooked with basil, mint, and pepper. perhaps the
and if you re lucky, fresh eggs. oh, there we go. eduardo maya: oh there we go, very nice. that s the tongue ox tongue. anthony: yup. eduardo maya: that s the foot. the pig s foot. anthony: right. eduardo maya: may i? anthony: oh, yes, please. luiz otavio: the food from mineas gerais has nothing to do with our climate. anthony: yeah, you re right. this is cold-weather food. luiz otavio: yes. this meal is nice. anthony: yeah, right? eduardo maya: it s a very comfort food, isn t it? he prepares the tongue every day. anthony: you have a great culinary tradition here of flavors. you have fantastic ingredients, but in upper-class bello horizonte, people are insecure about their food until recently. where did this come from? luiz otavio: it s a plague italian and french food. eduardo maya: i used to say it s a complex. anthony: right. eduardo maya: like a trauma we ve been in from who colonized us, so they posed it and we have excellent products. good prod
eduardo maya: oh there we go, very nice. that s the tongue ox tongue. anthony: yup. eduardo maya: that s the foot. the pig s foot. anthony: right. eduardo maya: may i? anthony: oh, yes, please. luiz otavio: the food from mineas gerais has nothing to do with our climate. anthony: yeah, you re right. this is cold-weather food. luiz otavio: yes. this meal is nice. anthony: yeah, right? eduardo maya: it s a very comfort food, isn t it? he prepares the tongue every day. anthony: you have a great culinary tradition here of flavors. you have fantastic ingredients, but in upper-class bello horizonte, people are insecure about their food until recently. where did this come from? luiz otavio: it s a plague italian and french food. eduardo maya: i used to say it s a complex. anthony: right. eduardo maya: like a trauma we ve been in from who colonized us, so they posed it and we have excellent products. good products in france, they make good food in france with