@@vernonandmaryanalove your videos…thank you for your insights. Planning to go to Portugal (Lisbon / Porto / Algarve) in Sep but watching all your videos might change to northern Italy and Slovenia…with couple of days in Dolmites. Dang hard choice
The only 'less positive' remark I have to give you guys is the Breakfast - we, the Portuguese, eat several times during the day, so we tend to have a light breakfast of coffee, milk, toast with butter or jam, and fresh fruit. We don't usually too much for breakfast. That was probably the only thing tourist exclusive that you guys did...
Finally - great vlog. If you happen to return to the North of Portugal, I do suggest that you take a drive up further up north. Vila do Conde, Guimarães, Viana do Castelo, Peso da Régua and Lamego are all worth a visit by their own merits. Peso da Régua and Lamego are in the Douro Valley, and you can visit a lot of the vinyards where port wine is grown.
Thank you so much for the recommendations. We definitely will be returning! We have fun making these videos and sharing our experiences while traveling. Keeping it honest and keeping it real.
This video was absolutely rich in experiencing the good things in Porto, either be food or landscape, as well as in the personal input of each of you and I had to subscribe...because I definitely trust your observations and your efforts to give your subscribers a true and honest experience of your travels. Awesome.
Great video 💐👏I have been spending here now for 4 days. I agree, not the easiest city to explore, yet after climbing hills for one week it becomes new normal 😀 surprisingly modern and old city same time.
'Caves' literally means 'Cellars', so Caves de Murça means Cellars of Murça. Murça is a small city in the edge of the Douro Valley, tucked between 2 wine regions - their wine is amazing.
I spent 4 days in Porto, I loved it, the foo and wine....I actually sat at the table behind you, lol. I went to a winery in the Douro River valley called Favaios. My fav was the Moscatelle port, if you've never tried it, you have to. I visited Calem , I got aa good bottle of red port for 8 Euro.
Hi guys I loved these Porto vlogs. Really fun. I've been to Porto many times. Going back late September. Cannot wait. Not been to the restaurants you went to but I'm going to try and give them a go.
The secrets to do amazing pasteis de bacalhau at home: - find good quality dried codfish and soak it at home - Respect the ratios of the ingredients - Shread the boiled codfish with a cheese cloth - this will contribute to a more eaven distribution of the fish in the dough, and an incredible intense codfish flavour - Deepfry in small batches (don't overcrowd the frier) - Allow them to rest for a few minutes over a paper towel in order to drain the excess oil.
Funny you said 'Freshest cod you ever had', when it is not fresh :D We don't serve fresh cod. Traditionally, Cod is caught in the North Sea, it is salted and dried. It is then rehidrated for about a week, before cooking. The secret is a good quality fish, and for the soaking, you submerge the codfish, and change the water twice a day for the first couple of days, then change the water daily for the rest of the week.
However, it was cooked and prepared was amazing. All the food we had in Porto that trip was phenomenal. We definitely will be coming back to visit more of Portugal.
Seems like too much soaking. 24 hrs with a few (2-3) water changes should be fine. I lived in Newfoindland for 10 years, and I still buy salt cod here in central Canada.
@@Roddy1965 If the cod is thick, 24 hours won't bee nearly enough to get rid of the salt. If it is a thin cut, than yes, 24 hours might do the trick, but for a thick cut no. Be aware that we are the largest consumer of cod per capita in the world, and all of it is salted cod.
@@ruialmeida818 I am used to salt cod flakes about 1-2cm thick. The cod these days aren't like in the old times. My wife worked at sea in cod research for years on the Grand Banks, and she saw first hand how they were essentially shrinking. 500 years of fishing, ruined by greed.
It's a shame that most tourists don't do more in-depth web research about the cities' real interesting spots. Portugal, in addition to the sardines, which are really good, has a coast that is known for the best fish and seafood in the world...among other things...
Itvs NOT a tax thing. They are actually TWO different cities always have been. ONLY Gaia makes the portuguse wine with hundreds of cellers cultivated in Porto wineyards separated by 6 ir 7 bridges along both cities that are Not One but Sisters for mellenia. Gaia is huge and has the best cost beautiful beaches but far from the center. Two big municipalities. Ribeira of Porto is older whelst Ribeira in Gaia was recently renewed except for the wine cellers.
Livraria Lello started with the tickets to go in because of the amount of tourists invading in without buying anything and making real clients to avoid it. so was more of a defensive maneuver
my congratulations first people that dont go to santiago for the francesinha and yes i am always saying portuguese streets are not for the beginner level travel by bus or metro... really if not you can push 10k steps easy and i do mean easy... well you have to eat a lot but you burn out the calories
Amazing content! The thumbnail could use some work , though. I'm a pro graphic designer with 2+ years of experience , so I made a new thumbnail to show you what I can offer ❤
@@module79l28 I compared lasagna and Francesinha because both dishes have a layered structure with rich ingredients like meat, cheese, and a flavorful sauce. They’re also both baked, creating a hearty and comforting meal. The main similarity lies in how they combine these layers to make a delicious and satisfying dish.
This gotta be the most complete Porto travel vlog I have ever seen, I absolutely loved every part of your video guys
Yay! Thank you!
@@vernonandmaryanalove your videos…thank you for your insights. Planning to go to Portugal (Lisbon / Porto / Algarve) in Sep but watching all your videos might change to northern Italy and Slovenia…with couple of days in Dolmites. Dang hard choice
If you think that’s a good guide than you see nothing from Porto. Only tourist traps
@@NoRacist-j1g It's only considered a trap if you dont have money to spend
@@RuiMaluco make your experience have fun in Porto! Prazer em conhecer voce
We fell in love with Porto! We wish we had more time to explore more of the city. Will be visiting this beautiful country again ❤
Thank you for visiting us, I really loved your video from the Beginning till the end
Hope you both had a blast here 💙
DOURO REGION, WERE PORTO WINE IS MADE...
The only 'less positive' remark I have to give you guys is the Breakfast - we, the Portuguese, eat several times during the day, so we tend to have a light breakfast of coffee, milk, toast with butter or jam, and fresh fruit. We don't usually too much for breakfast. That was probably the only thing tourist exclusive that you guys did...
We currently live in Italy, so we really really miss having a big breakfast like that. I know it’s very touristy, but it was so delicious.
This vid is full of tourist traps 😅
@@NoRacist-j1g Eu sou Portuense e categorizar o Gazela ou a Conga como tourist trap é fundamentalmente errado
Loved your “food” tour of Porto!’
Thanks for sjharing your "porto, portugal " adventures
enjoy seeing the magnificent church interior @38:01
very special tour
LIKE
Thank you!
Finally - great vlog.
If you happen to return to the North of Portugal, I do suggest that you take a drive up further up north. Vila do Conde, Guimarães, Viana do Castelo, Peso da Régua and Lamego are all worth a visit by their own merits. Peso da Régua and Lamego are in the Douro Valley, and you can visit a lot of the vinyards where port wine is grown.
Thank you so much for the recommendations. We definitely will be returning! We have fun making these videos and sharing our experiences while traveling. Keeping it honest and keeping it real.
This video was absolutely rich in experiencing the good things in Porto, either be food or landscape, as well as in the personal input of each of you and I had to subscribe...because I definitely trust your observations and your efforts to give your subscribers a true and honest experience of your travels.
Awesome.
Thank you so much!
Great video 💐👏I have been spending here now for 4 days. I agree, not the easiest city to explore, yet after climbing hills for one week it becomes new normal 😀 surprisingly modern and old city same time.
"A fountain of Port Wine." Yeah I would vote for that. 😅
'Caves' literally means 'Cellars', so Caves de Murça means Cellars of Murça. Murça is a small city in the edge of the Douro Valley, tucked between 2 wine regions - their wine is amazing.
I spent 4 days in Porto, I loved it, the foo and wine....I actually sat at the table behind you, lol. I went to a winery in the Douro River valley called Favaios. My fav was the Moscatelle port, if you've never tried it, you have to. I visited Calem , I got aa good bottle of red port for 8 Euro.
Happy to hear you also loved it! Such an amazing city! Really? 😄 small world
Food in Porto is amazing!! You guys need to come back again in the future to try it all!
Yes it is! ❤️
Hi guys I loved these Porto vlogs. Really fun. I've been to Porto many times. Going back late September. Cannot wait. Not been to the restaurants you went to but I'm going to try and give them a go.
That’s awesome, have a great time and let us know what you think about them.
The secrets to do amazing pasteis de bacalhau at home:
- find good quality dried codfish and soak it at home
- Respect the ratios of the ingredients
- Shread the boiled codfish with a cheese cloth - this will contribute to a more eaven distribution of the fish in the dough, and an incredible intense codfish flavour
- Deepfry in small batches (don't overcrowd the frier)
- Allow them to rest for a few minutes over a paper towel in order to drain the excess oil.
Parabéns 👏 gostei muito da vossa honesta visão do Porto.👌
Cachorrinho is not a steak - it is a type of fresh, lightly smoked saussage.
It was so yummy!
Funny you said 'Freshest cod you ever had', when it is not fresh :D We don't serve fresh cod. Traditionally, Cod is caught in the North Sea, it is salted and dried. It is then rehidrated for about a week, before cooking. The secret is a good quality fish, and for the soaking, you submerge the codfish, and change the water twice a day for the first couple of days, then change the water daily for the rest of the week.
However, it was cooked and prepared was amazing. All the food we had in Porto that trip was phenomenal. We definitely will be coming back to visit more of Portugal.
@@vernonandmaryana there cod comes from Newfoundland, Canada
Seems like too much soaking. 24 hrs with a few (2-3) water changes should be fine. I lived in Newfoindland for 10 years, and I still buy salt cod here in central Canada.
@@Roddy1965 If the cod is thick, 24 hours won't bee nearly enough to get rid of the salt. If it is a thin cut, than yes, 24 hours might do the trick, but for a thick cut no. Be aware that we are the largest consumer of cod per capita in the world, and all of it is salted cod.
@@ruialmeida818 I am used to salt cod flakes about 1-2cm thick. The cod these days aren't like in the old times. My wife worked at sea in cod research for years on the Grand Banks, and she saw first hand how they were essentially shrinking. 500 years of fishing, ruined by greed.
Those types of sardine shops are the biggest tourist traps in Portugal.
Most likely but still something I’ve never seen, ad dedicated shop just for sardines that looks like that. We also did get sardines at the market.
Portuguese tip for barnecles grab the claw think twist and pull
It's a shame that most tourists don't do more in-depth web research about the cities' real interesting spots. Portugal, in addition to the sardines, which are really good, has a coast that is known for the best fish and seafood in the world...among other things...
Eating good barnacles is like eating the sea...But they have to be real good ones
Next time try the Pasteis de Nata with Canela Moida = Cinnamon Powder.
That’s not that much necessary but it need to be hot!
Itvs NOT a tax thing. They are actually TWO different cities always have been. ONLY Gaia makes the portuguse wine with hundreds of cellers cultivated in Porto wineyards separated by 6 ir 7 bridges along both cities that are Not One but Sisters for mellenia. Gaia is huge and has the best cost beautiful beaches but far from the center. Two big municipalities. Ribeira of Porto is older whelst Ribeira in Gaia was recently renewed except for the wine cellers.
Hi You must try the Alentejo win ,!!!
Livraria Lello started with the tickets to go in because of the amount of tourists invading in without buying anything and making real clients to avoid it. so was more of a defensive maneuver
Pica pau its literaly a woodpeker. Like, something you can eat with only a fork... 😅
my congratulations first people that dont go to santiago for the francesinha and yes i am always saying portuguese streets are not for the beginner level travel by bus or metro... really if not you can push 10k steps easy and i do mean easy... well you have to eat a lot but you burn out the calories
raio do queijo nem vinha derretido. e molho à parte? meu rico santiago....
That was a bad pica-pau... main think in pica-pau is the steak... and ther was no steak....
Amazing content! The thumbnail could use some work , though. I'm a pro graphic designer with 2+ years of experience , so I made a new thumbnail to show you what I can offer ❤
13:21 Francesinha a portuguese lasanha? Big dislike to the comment. The rest of the video, just amazing
You can’t deny the layers, it is a very unique sandwich. We had it another time while there it was so good.
@@vernonandmaryana - And just because it has layers, it's lasagna? It doesn't even have pasta in it, wth!
@@module79l28
I compared lasagna and Francesinha because both dishes have a layered structure with rich ingredients like meat, cheese, and a flavorful sauce. They’re also both baked, creating a hearty and comforting meal. The main similarity lies in how they combine these layers to make a delicious and satisfying dish.