Comments on: Caldo Verde and Paposecos http://www.iddream.com/2007/04/26/caldo-verde-and-paposecos/ Welcome to I'dDream.com, est. Nov 1999. Tue, 16 Dec 2008 18:17:41 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Cas Kopacki http://www.iddream.com/2007/04/26/caldo-verde-and-paposecos/comment-page-1/#comment-268103 Cas Kopacki Thu, 03 Apr 2008 21:17:21 +0000 http://www.iddream.com/2007/04/26/caldo-verde-and-paposecos/#comment-268103 Thanks, Wendy! I'm quite sure lard would do the amazing to the recipe but, lo, I have vegetarians to worry about here. I'll surely take your advice, though, considering you're from the "very Portuguese Cape Cod." If there's anything I've learned about Portuguese cooking it's this: take every bit of advice from someone that's actually Portuguese because all the secrets of the goodness are there! Thanks, Wendy!

I’m quite sure lard would do the amazing to the recipe but, lo, I have vegetarians to worry about here. I’ll surely take your advice, though, considering you’re from the “very Portuguese Cape Cod.” If there’s anything I’ve learned about Portuguese cooking it’s this: take every bit of advice from someone that’s actually Portuguese because all the secrets of the goodness are there!

]]> By: Wendy Silva http://www.iddream.com/2007/04/26/caldo-verde-and-paposecos/comment-page-1/#comment-268067 Wendy Silva Thu, 03 Apr 2008 20:45:21 +0000 http://www.iddream.com/2007/04/26/caldo-verde-and-paposecos/#comment-268067 From very Portuguese Cape cod. I think you may want to try substituting lard for whatever shortning you are using. This has to be 'broken down' by smearing in into a small amount of flour and salt and then adding more flour and then the liquid. Spray the rolls as they bake with a fine spray mister a couple of times. This allows the rolls to rise up quickly before the outside gets crusty, they it will form a thin brittle crust. It's kind of a labor of love, keep trying, you'll get it. From very Portuguese Cape cod.
I think you may want to try substituting lard for whatever shortning you are using. This has to be ‘broken down’ by smearing in into a small amount of flour and salt and then adding more flour and then the liquid. Spray the rolls as they bake with a fine spray mister a couple of times. This allows the rolls to rise up quickly before the outside gets crusty, they it will form a thin brittle crust. It’s kind of a labor of love, keep trying, you’ll get it.

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