Automobilista 2 V1.5 Officially RELEASED - Now updated to V1.5.0.5

Those things are delicious! A Brazilian model of my acquaintance made them for me recently. They use a flour made from a South American root If I remember right. Really unusual.

 

I was about to comment the same thing to @Racinglegend1234. I am not Brazilian, I am from Uruguay. When I go to the border in January (Summer fun is in the East in Uruguay, or sometimes even we go on vacation in the Brazilian side) I buy some boxes to get them back (It is floor-like powder that you prepare with water, it is really easy to make them). We also have them in the supemarkets here, usually already prepared (frozen), but Chuy* powder is more like a tradition for me.

(Chuy -Uruguay side- or Chui -Brazilian side- is the Uruguayan Las Vegas a border town.)

 

Sweet heavens those look delicious

 

Cassava flour

 

Origin of Pão de Queijo:

Pão de Queijo, a beloved treat throughout Brazil, traces its origins to the culinary traditions of the state of Minas Gerais. Its history dates back to the colonial period when African slaves, without access to wheat, improvised using cassava, a native ingredient. Over time, this recipe evolved and took on the delicious form we know today.
Recipe for Pão de Queijo:
Ingredients:

• 2 cups sweet tapioca starch
• 1 cup sour tapioca starch
• 1 cup milk
• 1/2 cup oil
• 3 eggs
• 1 teaspoon salt
• 2 cups minas padrão cheese, grated (or meia-cura cheese)
• 1 cup parmesan cheese, grated

Instructions:

1. Preheat the oven to 180°C.
2. In a saucepan, heat the milk, oil, and salt until boiling. Pour this mixture over the sweet and sour tapioca starch in a large bowl. Stir well until the mixture is homogeneous.
3. Let the mixture cool slightly, then add the eggs, one at a time, stirring well after each addition.
4. Add the minas padrão and parmesan cheeses, mixing until you have a homogeneous dough.
5. With greased hands, make small balls with the dough and place them on a greased baking sheet or one lined with parchment paper.
6. Bake in the preheated oven for approximately 20-25 minutes, or until the cheese bread is golden brown.
7. Remove from the oven and serve hot.

Now you have a delightful batch of Pão de Queijo to enjoy, a perfect blend of history and flavor!

"I'm sorry for those who want to know about the update. Sorry, Reiza."

 

Ich liebe Käsebrötchen!

 

What the hell, let me jump on the cheese bandwagon since the thread got derailed a 100 pages ago waiting for the update .

What's your country "national" cheese food?
In my little island in the Caribbean (Puerto Rico) we love our "Quesitos" a very basic but very tasty cream cheese and sugar pastry.

 

Just a good ole Cherry Cheesecake single servings of 12 are best

 

Yes please. Have been to Belo Horizonte for business and our host kept bringing piles of cheese bread. Loved it

 

Lmao the cheese roll is about 2 miles away from me. My mate broke his leg one year and he wasnt even doing the run

 

Oh and trust me that picture does it no justice. Its more like a shear drop

 

we have many, in Italy
most famous is Cacio e Pepe, a pasta receip, with pecorino cheese and pepper

 

Mamma mia quanto è buona....

 

ohhhh, a cook and bake thread. I'll come back when the recipe is finished cooking

 

Sweden has some good cheeses, but classic Swedish food use cream cheese. A good example is the smörgåstårta (sandwich cake and I think that’s where the word smorgasbord comes from). IMO it isn’t so tasty and it doesn’t look the best

 

The mighty bacon and cheese turnover.

 

Seems like MSG may lose the Indycar licence before they can sell it, according to racedepartment.

 

That's off topic