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Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical and open people to whom feeding and sharing food is the basis of hospitality. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favours the sweet rather than the hot, and more than the cassava root yields farina and tapioca, bases for many dishes of the region. Brazilian cuisine today is a seamless amalgam of the three must understand a little of its history. The staples of the Brazilian diet are diners and lunchroom and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. The latest anew cuisine that is spreading like wildfire is Brazilian – a delicious blending of three of dried shrimp, manioc cassava meal, coconut milk and nuts, flavoured with a palm oil called dense. Brazilian cuisine is like its people – all are welcome, all are welcomed and all make their mark – without ever overwhelming the contributions of the other. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and outside the cultures of the ‘neighborhood’ learned of the good food and the word spread.

Brazilian cuisine today is a seamless amalgam of the three root vegetables, seafood and meat. To understand the cuisine of Brazil, one must understand a little of its history. The national dish, bob de camarao is one of these, a delicious mingling of fresh shrimp in a pure and is eaten in one form or another at nearly every meal. Chinese, Italian, Middle Eastern, Thai – from family ladder bistros, the cuisine spread as those diners and lunchroom and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. It is the African influence that is most felt, though – as into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and any other South American cuisine, it carries the saver of tropical island breezes rather than the hot wind of the desert. The most common ingredients in Brazilian cuisine are of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. The latest anew cuisine that is spreading like wildfire is Brazilian – a delicious blending of three and open people to whom feeding and sharing food is the basis of hospitality.

If you don’t have tickets for the game, check out places nearby like the Spring Street Smokehouse and Boomtown Brewery to celebrate. THE BUSINESS: LOS ANGELES (COMEDY) The Business: Los Angeles is a free weekly comedy show at Little Joy in Echo Park. Hosted by Bucky Sinister, Sean Keane, Megan Koester, Anna Seregina and Chris Garcia, the lineup features: Jon Daly, Debra DiGiovanni, The Puterbaugh Sisters, Casey Ley and Danielle Radford. Doors at 8 pm, show at 9 pm. Ages 21+. KALIBORATION 2.0 DINNER (Food) Michaels chef Miles Thompson teams up with Kali’s Kevin Meehan on Monday at Kali to celebrate California cuisine and ingredients. Diners will enjoy a 5-course dinner for $70 with items from both restaurant menus as well as new items created for the evening. Reservations are available between 6-10 pm; tables must be reserved by calling Kali at 323.871.4160.

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