Monday, 29 June 2009

Portuguese-“looks like Spanish, is read like French and spoken like Italian"

Was being nosey and surfing through Oyster Food and Culture or more precisely reading a very interesting post on Japantown, when I came across another blog followed by Oyster FAC as well.

It's called 37 Languages and is about 'a young man named Keith Brooks, who has always been fascinated with languages and the world around him. He decided to embark on a process of reviewing 37 languages to find the one perfect for him. If learning a new tongue had “taste-testing,” this would be it.'
Found this really interesting!

I clicked on the link and low and behold, the latest post was about Portuguese.
My Portuguese is, I'm ashamed to say, fluent but limited and I quite enjoyed his take on it!
You can read it here.


  1. ***Don't publish this one***
    The secret is a traditional marinade, which the turkey steaks should be in for at least an hour (but the longer the better)
    for enough steaks for 4 people you should have one to two cloves of garlic per steack (sliced into slithers) and spread all over the steak surfaces as well as a bayleaf on each side of each steak, also some seasoning salt and pepper + fill the container they are in with wite wine just enough to cover them.
    When cooking you should use olive oil to pan fry them so get the oil very hot and just seal the steaks , having pulled the steaks of the marinade (just the steaks)once they are sealed you put the marinade in with them and reduce the heat to minimum once it starts boiling and cover it with a lid cook very slow for around 30-40 minutes if it get a little dry add a little more white wine.
    Some people like to stir fry some sliced onions and add them to the steaks around 10 minutes before they finish cooking, so that they get the flavours.
    Hope this info is of use to you.


  2. WOW, this is absolutely brilliant! No wonder I could never get it right!Thank you so much I feel honoured you have shared this with me!!!

  3. hey there - for the BSI (blogger secret ingredient) you create a dish and post it on your blog - you link to my post that announces it and you send me a link to yours so I can add it in with the others later in the week - and thats it...pretty easy.

  4. As far as I am concerned these secrets shouldn't be secrets, as everyone likes to recreate classics. cheers !! you welcome :) xxx

  5. Hehehe - I heard an interview with this guy on the radio and just found the entire exercise fascinating - glad you liked it!