Why???!!baba ovo de gringalhada. Aprendi morando fora que aqui não temos tapete vermelho estendido em nenhum país nem receptividade desta de lamber os pés. Brasileiros MUITO VIRA LATAS. Da até vergonha!
O Brasil é um país turístico e muitos brasileiros sobrevivem do turismo, portanto, temos que atender o cliente bem com educação e gentileza,pra que sempre voltem 😮
Tapioca is gluten-free, does not need oil or butter, and is very quick to make, you can also make a crepioca, like a pancake, eggs, milk, tapioca and salt, if you want you can add some seasoning
Yes, I recommend adding a little seasoning as cassava doesn't have much flavor. We're used to eating pastries that have that wheat flour taste in it, so for someone eating something made with tapioca flour for the first time, it might taste like nothing but the ingredients you used. For "pan tapioca", I also recommend adding a pinch of salt to the flour before putting it in the pan. And yes, it's normal for the flour to turn into concrete LOL after hydrated, but it crumbles when you apply a little pressure to it with your hand. And like Janaina said, it's gluten free!
And as a "mineiro de minas gerais" i can say that you made a pretty good pão de queijo with what you have there, exxxxtra cheezy❤, not that flourish shit from são paulo -.- *btw maybe is a bit oily because of different cheeses, maybe you can try putting flour on the bake pan next time in top of the oil, and a loooooot of milk dude, you can use even a little bit of water with the milk, pao de queijo is made from cheese already. But, all ingredients there, and you assured the most important, don't be cheap ❤
brazilian tip, next time try using your sieve to put the tapioca flour on the pan. That's how we make the tapioca so thin, you just add enough flour to cover the pan using the sieve. Good work Steve, we are proud of you!!!
Wow, what a long winter in Canada in March after so many months of walking in the tropical climate of Brazil, congratulations Steve for the brazilian breakfast.
- Tapioca is the crepe like dish you guys ate before. - Polvilho is the white and thin flour, it can come doce(sweet) or azedo(sour), neither is sweet or sour, the sweet version have a lighter and more blend taste and the sour version more of a cheese like taste and smell. - Mandioca, macaxeira, aipim, maniva, castelinha, uaipi, maniveira, pão-de-pobre… is almost always the same mandioc root we use to make everything, we just call different names depending of where you are from. - Farinha de Mandioca(Mandioc Flour) is the thick yellow-ish or sand like flour used to make farofa, pirão and other dishes. There are many types too but the most common ones is the crua(raw) and the torrada(toasted). - Farofa is the dish made with mandioc flour, boiling fat of some kind (most common ones bein pig *like bacon oil* or chicken skin oil) , spices and sometimes some kind of protein like bacon, fyed chicken skin, eggs, carne seca... and sometimes even fryed kale or bananas... or all the above haha. Extra info: I said "is almost always the same mandioca" because there is a type of mandioca that is toxic to eat. Some states will say that the good one is called mandioca and the bad one is the aipim, others will say the opposite, others will have another name for it haha... so yeah. Be careful with raw mandioc. XD
yup, bitter cassava is the poisonous one, the one which farofa comes from. It goes through a process to extract all the poison (cyanide) it's called matapeeing then it is parched (baked) Other countries of indigenous influence in south America called it that way. Sweet cassava is the one that is non poisonous, the ones we use in stews and soups
@@ancelmobarreto1913 Eu faço tapioca com polvilho azedo....Eu faço no mesmo processo só que não congelo,,,coloco um pouco de água até formar uma farofa e pega uma frigideira esquenta bem ela depois pega a peneira e com farofa do polvilho vai peneirando na frigideira até que faz o formato dela...obs.: faz com fogo baixo que é melhor
Okay, daughter of mineiros here. Your have to boil the milk, oil and bit of salt first, then add to just the tapioca flour and mix it well with a big spoon because should be quite hot. Add more tapioca flour, the consistence should be way ticker and almost dry and with big chunks(because you will add eggs later), is never liquid. The heat activate the chewey side of tapioca flour. After it gets room temperature, add the eggs and mix well with your hands, you can't use the blender or a spoon because shold still be very thick and and you have to break the bigger chunks with your hands so it mix all together. After everything is well mix, add the cheese and mix it again(yeah is quite of a workout, I recomend a big bowl or you and the kitchen will get messy). By the end you should have a dough similar to chewy bread dough. A lot ticker than what you made haha, so now you clean your hands, get a plate and fill with oil, you will greese your hands with oil(multiple times, that's why you need the plate) and make balls with the thick dough like big brigadeiros, than you can just put in the oven and done :) Normally we don't put cheese on the outside, it won't change anything and might burn. Also, just saw yours got oily, the cheese release oil when cook, that plus the oil in the recipe and the one used to roll the balls you don't even need to use oil in the pan. Normally we sometimes spread a really thin layer of oil with a napkin so is super thin.
You are right , I told them to look up Jessica Albas she is cooking with a famous Brazilian lady and that’s what they do. I made theirs and it was perfect
First the pao-de-queijo-empadinha-shaped and then tapioca coming from cement and rocks, but in the end everything looked delicious and I had a lot of fun watching you. Muito bom 😄
He used cheddar and parnesan. In Brasil we never use cheddar. He could use 2/3 of mozzarella and 1/3 of parmesan. And not use olive oil, but maize oil.
Your mom is cute, Steve! She saying ''six stars''! I'm happy that you brought brazilian food for Canada! Brazil loves you, guys! Come back always you want, you'll be always welcome!
a little tip from a brazilian from minas gerais. you have to scald the tapioca flour to make it fluffy. mix the cheese after scalding the flour so the hot temperature will melt and mix all the cheese on the dough. let it rest for some time to cool down and then make the balls
when puting the tapioca to cook, use the sieve to get a thin, crispy tapioca. you can just put it there like you did, and use the hands to spread it, IF you like the tapioca that way, crispy outside and chummy inside. and you gotta put a little salt in th flour, too. if you put a litlle bit of curry powder, it becomes a nice livid yellow.
Hey Steve, the tapioca does stick on the bottom. You have to remove with the spoon 🥄 Ivana was correct. When preparing, just spread the tapioca on the fry pan and don’t press it. Don’t let it stay for too long, because it dries up quickly, but if you like it crunchy, that’s ok 👍🏽 I am proud of you!
You can buy picanha at Costco, just so you know. They sometimes sell the whole piece (Sirloin roast or something like that), but I’ve heard that people ask for picanha cuts and they know what it is.
They are all from kassava. The difference is that the flour for pão de queijo was fermented, and so in Brazil it is called polvilho. Since mandioca/kassava is a staple in Brazilian cuisine there are quite a few varieties for different uses. It may be hard and grainy in the north to mix into very liquid casseroles, mild to make farofa, etc etc
Tapioca é polvilho? Eu gosto de usar os dois tipos de polvilho: doce e azedo e sempre uso menos óleo que a receita manda. Escaldo o polvilho com leite morno e o óleo. Demorei mas acertei o ponto. Gosto de usar o queijo Minas padrão e o parmesão!
Isso, lá fora a embalagem diz tapioca, mas na verdade é polvilho. Acredito que seja mais fácil para os gringos, pq muitos não conhecem a diferença entre mandioca, polvilho e tapioca.
Steve and Ivana, you did a great job!! Your tapioca looked so yummy. I am impressed you got the tapioca texture right as a first time trier. Good job! Next time eat those with some black coffee to enhance the flavor 😋
Eu faço tapioca com polvilho azedo....Eu faço no mesmo processo só que não congelo,,,coloco um pouco de água até formar uma farofa e pega uma frigideira esquenta bem ela depois pega a peneira e com farofa do polvilho vai peneirando na frigideira até que faz o formato dela...obs.: faz com fogo baixo que é melhor
03:00 The powder used to make tapioca is called "goma" and the mandioca flour is a different product. The flour is made by grinding the mandioca root, extracting the liquid of it and toast it. Goma is made of the luquid extracted from this process.
Steve, the advantages of the tapioca flour are the slow paced absorption rate of it. Good for diabetics. Great tortillas! Next time, to get a thinner pancake, try to sift the flour onto the pan, instead of using a spoon.
I'm very impressed with your pão de queijo and the tapioca. Very good for the first time. Keep cooking and changing the recipe, and eventually, you will find the perfect recipe. Nice Palmeiras jersey btw
Hey guys! You did both so well!!! The version of your pão de queijo is actually one version that my mom and mother in law do it sometimes when they don't want to make the effort of making the small balls by hand. It is called mangulão. My husband and I spent 6 months in Montreal and I was able to make pão de queijo with the same tapioca brand. But instead of cheddar and parmesan, I would use parmesan and grated mozzarella. I'll write later the recipe I used. Cheers from Brasil! 😘
Thank you for bringing a little bit of our colourful Brazil into your home, I'm glad you enjoyed your experience enough to try it own your own! Good job, your first try looks pretty good. You might want to mix two kinds of cheese: a light flavoured stretchy one + and a more salty strong one to get the right balance of texture and flavour, since you don't have exactly the canastra cheese we use here. Try out with different cheese types and ratios, it's fun to experiment! Once you get the gist of it you can even drop a cold dollop of cream cheese inside before rolling them. Cheese heaven in a ball! PS: Ah, tapioca! A healthy staple food for the whole family. I love them so much. :)
Pão de queijo, or tapioca? 🇧🇷
Pão de queijo
pão de queijo
Pão de queijo! :D
Pão de queijo
Pão de queijo
We all brazilians are very proud of you Steve!
eu também sinto.
Why???!!baba ovo de gringalhada.
Aprendi morando fora que aqui não temos tapete vermelho estendido em nenhum país nem receptividade desta de lamber os pés.
Brasileiros MUITO VIRA LATAS.
Da até vergonha!
Congrats Steve! Tente outra vez!
Como vocês são carentes, ta loko
E eu amo o fato dele ser Palmeirense e Vascaíno HAHHAHAHH SENSACIONAL!!!
união sinistra
Vasco e Palmeiras sempre foram parceiros. rss
VASCÃO NO RIO E VERDÃO EM SP
União sinistra até no canada
As a Brazilian I can say , that's the best tapioca I've ever seen.
congrats Steve!
Hello from Brazil 🇧🇷
Wow
Steve e ivana já estão fazendo muita falta aqui no meu Brasil 😫🤣
Vai la no Canadá ver se vão te receber de braços abertos como os brasileiros recebem eles aqui. Aham ...
@@ArmandoArmando-yz2ie o que uma coisa tem a ver com a outra?🤔
@@fabiomartins6188 😂😂😂
@@ArmandoArmando-yz2ie eu tenho vários amigos que moram no canadá e foram muito bem recebidos por lá
O Brasil é um país turístico e muitos brasileiros sobrevivem do turismo, portanto, temos que atender o cliente bem com educação e gentileza,pra que sempre voltem 😮
Steve you are amazing! You are the most Brazilian Canadian we've ever met. We love you! 💚💛💚💛 Brazil is his second home.
🇧🇷❤️🇧🇷❤️🇧🇷
Good job Steve!!
Omg the snow is heavy
Tapioca is gluten-free, does not need oil or butter, and is very quick to make, you can also make a crepioca, like a pancake, eggs, milk, tapioca and salt, if you want you can add some seasoning
Yes, I recommend adding a little seasoning as cassava doesn't have much flavor. We're used to eating pastries that have that wheat flour taste in it, so for someone eating something made with tapioca flour for the first time, it might taste like nothing but the ingredients you used.
For "pan tapioca", I also recommend adding a pinch of salt to the flour before putting it in the pan. And yes, it's normal for the flour to turn into concrete LOL after hydrated, but it crumbles when you apply a little pressure to it with your hand. And like Janaina said, it's gluten free!
And as a "mineiro de minas gerais" i can say that you made a pretty good pão de queijo with what you have there, exxxxtra cheezy❤, not that flourish shit from são paulo -.-
*btw maybe is a bit oily because of different cheeses, maybe you can try putting flour on the bake pan next time in top of the oil, and a loooooot of milk dude, you can use even a little bit of water with the milk, pao de queijo is made from cheese already. But, all ingredients there, and you assured the most important, don't be cheap ❤
10:52 The Most beautifull T-shirt EVER
how I love you 🇧🇷
Um alô de Chicopee Massachusetts 🇧🇷🇺🇲
Congratulations, he became a Brazilian and he's doing very well in the kitchen.
We can safely say that if Ivana is away for some important tasks, the kids will not be starved because papa Steve's skills 😉
Tá mais brasileiro do que eu. Nunca fiz nenhum dos dois!😂😂😂
Muito bom comida brasileira sempre é bom
Your mom is so sweet
Congratulations, Steve! Both look really yummy
brazilian tip, next time try using your sieve to put the tapioca flour on the pan. That's how we make the tapioca so thin, you just add enough flour to cover the pan using the sieve. Good work Steve, we are proud of you!!!
Ow, your tapioca looks yummy! Great job, Steve!
Muito bonito o carinho que vocês tem com o nosso país.
Parabéns pelo trabalho!
What a lovely character, your mother. One thumb up.
Wow, what a long winter in Canada in March after so many months of walking in the tropical climate of Brazil, congratulations Steve for the brazilian breakfast.
- Tapioca is the crepe like dish you guys ate before.
- Polvilho is the white and thin flour, it can come doce(sweet) or azedo(sour), neither is sweet or sour, the sweet version have a lighter and more blend taste and the sour version more of a cheese like taste and smell.
- Mandioca, macaxeira, aipim, maniva, castelinha, uaipi, maniveira, pão-de-pobre… is almost always the same mandioc root we use to make everything, we just call different names depending of where you are from.
- Farinha de Mandioca(Mandioc Flour) is the thick yellow-ish or sand like flour used to make farofa, pirão and other dishes. There are many types too but the most common ones is the crua(raw) and the torrada(toasted).
- Farofa is the dish made with mandioc flour, boiling fat of some kind (most common ones bein pig *like bacon oil* or chicken skin oil) , spices and sometimes some kind of protein like bacon, fyed chicken skin, eggs, carne seca... and sometimes even fryed kale or bananas... or all the above haha.
Extra info: I said "is almost always the same mandioca" because there is a type of mandioca that is toxic to eat. Some states will say that the good one is called mandioca and the bad one is the aipim, others will say the opposite, others will have another name for it haha... so yeah. Be careful with raw mandioc. XD
Just correcting you azedo is sour
@@jonatasfaustinomoraes Thanks! :)
yup, bitter cassava is the poisonous one, the one which farofa comes from. It goes through a process to extract all the poison (cyanide) it's called matapeeing then it is parched (baked) Other countries of indigenous influence in south America called it that way. Sweet cassava is the one that is non poisonous, the ones we use in stews and soups
Diz que pão de queijo de verdade mesmo é só quando mistura o polvilho doce com o azedo
Cara vc fez muito bem ,tanto o pão de queijo como a tapioca
I feel so much proud seeing the love of both of you for my beloved country Brazil.
The images of Steve between Canada and Brazil is amazing!
👏👏👏👏👏 Parabéns !! fiquei realmente impressionado com sua tapioca !! 👏👏👏👏👏
Arrasou garoto 👏👏👏👏
We don't know if we like ALL canadians yet, but we're very sure about loving your mom, Steve
Ivana. Se tampar a panela quando está aquecendo a tapioca ficará mais macia por dentro.
Boa dica, não sabia
Wow, Steve, you really can cook well. Great that your mom likes both the food. Well done, Steve !!!
sua mãe é um AMOR! muito fofa ♥
Obrigada por tanto carinho com nosso Brasil, suas receitas estão perfeitas! Parabéns 🎊🎉
a quick snack: Crepioca: 2 spoons of tapioca flour, 1 egg, grated parmesan and a pinch of salt. mix everything and make pancakes.
Well done Steve! 👏🏼👏🏼👏🏼
Congratulations Steve. We are Vasco!!!
Brasileiros estão em todo lugar 😄
Faz crepioca para ela. são 4 colheres de farinha de tapioca + 1 ovo inteiro+ sal + queijo ralado, e coloca para assar em frigideira untada com azeite.
Sua mãe é uma fofura
Mandou bem ! Como é bom ver nossa cultura ser apreciada por outros povos ! Parabéns !❤
I'm excited to see Steve's first cooking vlog! I'm sure it'll be entertaining, even if the food doesn't turn out great.
Tapioca só com manteiga é meu sabor preferido! Steve, you nail it! Mas confesso que fiquei nervosa todo o processo hahaha
INTERESSANTE vc CHAMAREM Beiju de Tapioca,AQUI Tapioca é a MASSA,kkkkkkkkkkkkk
@@ancelmobarreto1913 Eu faço tapioca com polvilho azedo....Eu faço no mesmo processo só que não congelo,,,coloco um pouco de água até formar uma farofa e pega uma frigideira esquenta bem ela depois pega a peneira e com farofa do polvilho vai peneirando na frigideira até que faz o formato dela...obs.: faz com fogo baixo que é melhor
Okay, daughter of mineiros here. Your have to boil the milk, oil and bit of salt first, then add to just the tapioca flour and mix it well with a big spoon because should be quite hot. Add more tapioca flour, the consistence should be way ticker and almost dry and with big chunks(because you will add eggs later), is never liquid. The heat activate the chewey side of tapioca flour. After it gets room temperature, add the eggs and mix well with your hands, you can't use the blender or a spoon because shold still be very thick and and you have to break the bigger chunks with your hands so it mix all together. After everything is well mix, add the cheese and mix it again(yeah is quite of a workout, I recomend a big bowl or you and the kitchen will get messy). By the end you should have a dough similar to chewy bread dough. A lot ticker than what you made haha, so now you clean your hands, get a plate and fill with oil, you will greese your hands with oil(multiple times, that's why you need the plate) and make balls with the thick dough like big brigadeiros, than you can just put in the oven and done :) Normally we don't put cheese on the outside, it won't change anything and might burn.
Also, just saw yours got oily, the cheese release oil when cook, that plus the oil in the recipe and the one used to roll the balls you don't even need to use oil in the pan. Normally we sometimes spread a really thin layer of oil with a napkin so is super thin.
It's tapioca flour, not flower. Flor de tapioca não dá kkkkkk
@@AndreVlaamsValle mas fez soar tão mais bonito!!!!! Kkkkkkk vou trocar. Obrigada!
@@AndreVlaamsValle Tem mais erros além desse. É que deu uma preguiça de alterar. Eu pensei "Ahh dá pra entender o que eu quis dizer."
You are right , I told them to look up Jessica Albas she is cooking with a famous Brazilian lady and that’s what they do. I made theirs and it was perfect
First the pao-de-queijo-empadinha-shaped and then tapioca coming from cement and rocks, but in the end everything looked delicious and I had a lot of fun watching you. Muito bom 😄
Steven beaten the tapioca flour out of the bowl cracked me up
For pão de queijo you can use Parmesan cheese. And use more Tapioca Flour. (polvilho) for make balls.
He used cheddar and parnesan. In Brasil we never use cheddar. He could use 2/3 of mozzarella and 1/3 of parmesan. And not use olive oil, but maize oil.
Honestly your tapioca is way better that the ones I usually do.
Awesome job!!🎉🎉, looking forward to see the Brazilian barbecue! Don’t forget the chicken heart!
Your mom is cute, Steve! She saying ''six stars''!
I'm happy that you brought brazilian food for Canada! Brazil loves you, guys! Come back always you want, you'll be always welcome!
Que casal abençoado por Deus! Sejam sempre bem vindos pois o Brasil é de vocês também. Amo vocês. ❤
Good job Steve! Take care man!
Steve and Ivana are already Brazilian 😍 Come live in Brazil, come back 🇧🇷🇨🇦🙏🏼👏🏾👏🏾
Linda a sua mãe
We miss you Steve and ivana 🟩🟨🟦⬜
Guys, you should have cooked feijoada for your family! It goes so well with cold weather!!!
The pão de queijo looked very nice!!!
👏👏👏👏👏muito bom gratidão de vc levar nossa culinária brasileira 👍
Sua tapioca ficou maravilhosa!!!
Deu vontade de comer 😋😋
Vocês sempre são ótimos .... Vocês nunca estão longe dos corações Brasileiros ... Os queremos de volta !
a little tip from a brazilian from minas gerais. you have to scald the tapioca flour to make it fluffy. mix the cheese after scalding the flour so the hot temperature will melt and mix all the cheese on the dough. let it rest for some time to cool down and then make the balls
Way to go, Steve and Ivana! That tapioca concrete working its magic and turning into flower gave me a proud dad feeling 🧡🧡
when puting the tapioca to cook, use the sieve to get a thin, crispy tapioca. you can just put it there like you did, and use the hands to spread it, IF you like the tapioca that way, crispy outside and chummy inside. and you gotta put a little salt in th flour, too. if you put a litlle bit of curry powder, it becomes a nice livid yellow.
Hey Steve, the tapioca does stick on the bottom. You have to remove with the spoon 🥄 Ivana was correct. When preparing, just spread the tapioca on the fry pan and don’t press it. Don’t let it stay for too long, because it dries up quickly, but if you like it crunchy, that’s ok 👍🏽 I am proud of you!
You can buy picanha at Costco, just so you know. They sometimes sell the whole piece (Sirloin roast or something like that), but I’ve heard that people ask for picanha cuts and they know what it is.
Top sirloin whole cap
@@brunociminelli5212 isso! Eu lembrava que era um nome comprido pra peça inteira.
YES, PICANHA is the same thing as TOP SIRLOIN
Congratulations, Steve! Muito bom! I'm from Recife and we know that tapioca was terrific!
Alegria do stive fazendo tapioca foi boa kkkk.
They are all from kassava. The difference is that the flour for pão de queijo was fermented, and so in Brazil it is called polvilho. Since mandioca/kassava is a staple in Brazilian cuisine there are quite a few varieties for different uses. It may be hard and grainy in the north to mix into very liquid casseroles, mild to make farofa, etc etc
Morri de rir,ele leva jeito prá cozinhar
Tapioca é polvilho? Eu gosto de usar os dois tipos de polvilho: doce e azedo e sempre uso menos óleo que a receita manda. Escaldo o polvilho com leite morno e o óleo. Demorei mas acertei o ponto. Gosto de usar o queijo Minas padrão e o parmesão!
Isso, lá fora a embalagem diz tapioca, mas na verdade é polvilho. Acredito que seja mais fácil para os gringos, pq muitos não conhecem a diferença entre mandioca, polvilho e tapioca.
Steve and Ivana, you did a great job!! Your tapioca looked so yummy. I am impressed you got the tapioca texture right as a first time trier. Good job! Next time eat those with some black coffee to enhance the flavor 😋
Você pode usar fécula de batata ou milho pra fazer pão de queijo. mas a receita tradicional é com polvilho azedo e doce de mandioca. Parabéns.
Eu faço tapioca com polvilho azedo....Eu faço no mesmo processo só que não congelo,,,coloco um pouco de água até formar uma farofa e pega uma frigideira esquenta bem ela depois pega a peneira e com farofa do polvilho vai peneirando na frigideira até que faz o formato dela...obs.: faz com fogo baixo que é melhor
03:00
The powder used to make tapioca is called "goma" and the mandioca flour is a different product. The flour is made by grinding the mandioca root, extracting the liquid of it and toast it. Goma is made of the luquid extracted from this process.
Haha, great!
Steve, the advantages of the tapioca flour are the slow paced absorption rate of it. Good for diabetics. Great tortillas! Next time, to get a thinner pancake, try to sift the flour onto the pan, instead of using a spoon.
Brazil misses you. come back and live with us.
You are incredible guys!!!
faltou só cafezinho pra acompanhar os dois
Né 😊
You've already won our hearts! ❤❤❤Tapioca e pão de queijo é tudo de bom! Love you guys !😊❤🇨🇦🇧🇷🌮🥓
Mto bom
Já vi vc esse vídeo umas 5 vezes , quem vem no Brasil não esqueci jamais.
I'm very impressed with your pão de queijo and the tapioca. Very good for the first time. Keep cooking and changing the recipe, and eventually, you will find the perfect recipe. Nice Palmeiras jersey btw
Wish all the best for this beautiful couple!!
@Officialjetlagwarriors.. thanks!!
Deus abençoe vocês. 🇧🇷
Very good for the first time cooking Brazilian food.
If you too come to GA USA come to visit us, I’ll bake some pão de queijo pra vcs dois.
You can probably find pão de queijo just like the original but frozen in some Brazilian store in Canada (if there is any). It tastes pretty good.
Omg we are already missing you guys here in brazil! steve stop being PORCO (palmeirense), and you mom is sooo sweet XOXO to mom!
This is one of the best videos ever, so good seeing you all together in a homemade video. Thanks Steve for all care with Brazil!
Wow! Pão de queijo! Muito bom!
Great Job!
Hey guys! You did both so well!!!
The version of your pão de queijo is actually one version that my mom and mother in law do it sometimes when they don't want to make the effort of making the small balls by hand. It is called mangulão.
My husband and I spent 6 months in Montreal and I was able to make pão de queijo with the same tapioca brand. But instead of cheddar and parmesan, I would use parmesan and grated mozzarella. I'll write later the recipe I used.
Cheers from Brasil! 😘
Awesome! Well done! Wishing you guys and everyone else out there and everywhere a lot of good health, peace, and harmony.
Now 3 😁 fofos ❤️ you guys don't take so long to go back to brasil
You guys are awesome ❤
Hope you go back to Brasil soon
Way to go, guys! You made a nordestino proud today! 😂
Id much rather be in Canada 😂😂❤
Só falta agora falar português fluente pois os demais dotes do Brasil já encaixou no seu cotidiano. Que maravilha... Abraço do Brasil
Da próxima vez que vierem ao Brasil tragam sua mãe e seu pai
Thank you for bringing a little bit of our colourful Brazil into your home, I'm glad you enjoyed your experience enough to try it own your own! Good job, your first try looks pretty good. You might want to mix two kinds of cheese: a light flavoured stretchy one + and a more salty strong one to get the right balance of texture and flavour, since you don't have exactly the canastra cheese we use here. Try out with different cheese types and ratios, it's fun to experiment! Once you get the gist of it you can even drop a cold dollop of cream cheese inside before rolling them. Cheese heaven in a ball! PS: Ah, tapioca! A healthy staple food for the whole family. I love them so much. :)