Nancy White inspired me to do something I’ve been wanting to do for a long time, show some photos I have of a Brazilian barbecue at my in-laws, and talk a bit about the dynamics of a Sunday barbecue in Brazil. Also, I listened to very interesting ideas about food and customer relationships at the Social Customer Manifesto and linked what I heard to a video of a Brazilian consultant, Waldez Luiz Ludwig, talking about the fact that the consumers nowadays don’t buy a service, but a feeling. Yes, a feeling! My guess is that this is one of the reasons for the success of the Brazilian Barbecue houses in the US.
Oh, the trick of the Brazilian Barbecue: inviting people you enjoy being around with and having some tasty Caipirinhas!
A Personal Note I guess this is certainly a start for FoodBridges at the Webcastacademy! Jeff LeBow, the screencast is a way to thank you and sing a happy birthday to you! Parabéns! After all, we connected many times on Sundays with a smell of barbecue in the house.
Technorati Tags: foodbridges, brazilbridges, culture, brazil, connections, network
Brilliant! I love it (and I have Italian grandparents too!)
Same here, Carla. We do too like to socialize and arrange ’shashlyki’ – the same as your ‘barbecue’ – mostly outside, in forests or by the riverside. By the way, the ‘barbecue’ has substituted our term ’shashlyki’ in our country for now.
Dear Nina,
It’s amazing the way food can be social connectors. So, from what I got your “shashlyki” it’s also made of meat. Does it have a special sauce? How’s it prepared? When we talk about barbecue, there’s always a “churrasqueiro”, the barbecue man, who’s in charge of preparing it and serving it. How about your typical barbecue? Is there always someone in charge? What are the side dishes you serve with it?
I’d love to hear more about it and also the social gathering it represents.
Beijos,
Carla
The most delicious food to try “Shashlyki” is prepared of chicken or lamb (or any other meat, from the lamb is the best). You have to let the pieces of meat to marinate in mixture of vinegar and olive oil with onion overnight. Then you grill it on fire on sticks. Usually men do the best “shashlyki” especially from the south regions of Russia. However, my son is an expert in preparing shashlyki. In Poland, they used to go to a riverside with friends and socialize eating shashlyks.
That’s it.
Beijos,
Nina
Dear Nina,
I guess I’ll have to meet your son, then! Funny because in Brazil the most famous “churrasqueiros” are also from the South! My father-in-law, a gaucho, from the South of Brazil is a specialist! Every Sunday we go to his house to eat his barbecue. We gather around the barbecue place, made of brick, chat, drink beer or caipirinhas as my father-in-law starts the fire and begin to barbecue. My mother-in-law is in charge of the sidedishes. They vary, but there might be white rice, yuka, “farofa”, salad, potato salad, black beans. And, of course, crunchy French bread!
Hey!
I see that you found me on Facebook. I never use such sites much but my brother asked me to join – to busy building this place
That food looks good. We have a very big Brazilian community here is Kanazawa, and their barbecues are legendary!
I’m wondering if you are using too many categories! I’ll have to add a Tag plugin. Categories tend to be better for larger concepts that don’t overlap too much: Brazil, EFL and so forth.
However, because Technorati automatically gets your categories as tags from Wordpress it is good to choose words that people would most likely search for. This is a key issue because words that are familiar to you may not be words that other people would consider searching for.
This issue is a bit complicated and I’ll have to research it myself I think.
Gary,
Weren’t you supposed to have some time off???
Yes, I found you in Facebook! I also don’t use it much, but I’m always wandering in places to see the potential they hold for the classroom. In Brazil, a big social networking tool is Orkut. It was a fever two years ago. Now it has calmed down, but still people use it a lot.
I’d love to see what you can do for the tagging part, for it is something I’ve been really interested in, how we can really aggregate artifacts under certain categories. The point is that here the only option we have right now is the category system and I just played with David Warlick’s tag generator to make the one you see in this post. As you mentioned I have many categories because we need to consider what others might search for. Plus, there are some tags that are very specific, but I need to aggregate content from different places, for example, webcastacademy or webheadsinaction, ect…
I just took a look at my wordpress blog and they have also a category search within our system. So, if somebody has the same categories as you have, you can find them. Do we have that here?
Waiting for your brilliant solutions, Gary!
There are many Brazilians in Japan, right? Stick to them. They are fun to be around!
Beijos,
Carla
Hi, Carla!
We also share this custom of grilling food when socialising in nature – typically chicken, pork, čevapčiči and pljeskavice (grilled minced meat, typical of the Balkan area). We also grill various vegetables (eggplants, peppers, zucchini…) and these are then eaten with bread and various side dishes. We call our barbecue ‘roštilj’ and, like in Nina’s case, men are usually in charge of it. There is usually also something sweet and lots of fruit.
Dear Sasha,
Great to hear about your traditions in Slovenia. I’d love to try your barbecue, sit with you and just chat for hours in a row…Who knows some day? I have to mention that in Brazil we also grill fruits to go along with the barbecue. For example, we got a pineapple, take off its skin, stick it to the skewer and put it to grill. When, it’s golden, we cut it and serve it hot with sugar and cinnamon on top of it. As for the vegetables, I love the “Xixo”, as it is called in the South. It’s like a Kabob. You dice meat, bell peppers, onion, tomato and bacon. Put them in the skewer and let them grill. The bacon with the vegetables combination make the taste of the meat a special one!
A bleated contributions?
In Sudan, we call it “Mashawy”, the Arabic word for barbecue.We love to do it outdoors, with family and friends.
It could be meat ( lamb or beef), chicken or even fish. I don’t like the grilled fish. We don’t put salt till the meat is done. We mix lemon, garlic, little black pepper and “Kusbara” ( I don’t know the equivalent word on English. mmm I have to enrich my vocabulary with herbs. Then we use small griller, which is very near to the coal we use. We eat it with different salads. Arabic countries differ in putting different sauce to the grilled meat. I love the Egyptian and Lebanon sauce, with lots of garlic and olive oil too. Did you try the Turkish chicken barbecue? You must!
YUM!!! I want the recipes from all of you….!!!
Susan in Italy
More pictures–of people around the fire, esp., would be nice!
thanks for show and tell.
–Elizabeth
Dear Hala,
Interesting to hear about Barbecue in Sudan. Funny, because, first we only add rock salt before barbecuing. Also, we don’t use sauces or marinate the meat. The only sauce that we generally have accompanying the meat is a type of vinaigrette (olive oil, salt, vinegar, diced onions, bell pepper, tomato, and oregano). I prefer without to keep the real taste of meat.
Susan, if you visit me in Brazil, I’ll ask my father-in-law to make his special barbecue for you so you can understand the tricks of barbecuing!
Elizabeth, you’re right! I’ll have to wait until I get back to Brazil to add some photos with the group of people that gather around a barbecue place! Oh, and sometimes we even have a group playing live music! My husband plays the guitar, so he gets the guitar and we eat and sing for hours!
Carla, This is a different bar b que video/audio than the one you did while we were webheads! This is an event, a culture, a family! Thanks for sharing in Cambridge and for sharing this audio.
Cheryl