Pineapples.
Not Bananas.
I don't know why.
In this Boston Globe Article about Azorean Food, that's what they focus on.
How they grow pineapples like crazy. (And yet spinach or any green vegetable is a REAL rarity!) In a greenhouse, no less. Including a tradition of "smoking" the interior (called a "fumo") because once there was an accidental fire and all the fruit ripened at the same time.
The idea of "Cozido" (meaning "cooked") is simple. Food is cooked. Basic, right? On Sao Miguel, they cook food in the town of Furnas by using the naturally-heated volcanic ground.
There are geysers and hot springs, called "fumeroles", and which have that sulphur smell. Rotten eggs. (It's worse than you imagine) Would you want to eat something that has been cooking in the GROUND for 6-7 hours? (YES!!!)
Do they do this at Yellowstone Park, near Old Faithful?
Not Bananas.
I don't know why.
In this Boston Globe Article about Azorean Food, that's what they focus on.
How they grow pineapples like crazy. (And yet spinach or any green vegetable is a REAL rarity!) In a greenhouse, no less. Including a tradition of "smoking" the interior (called a "fumo") because once there was an accidental fire and all the fruit ripened at the same time.
The idea of "Cozido" (meaning "cooked") is simple. Food is cooked. Basic, right? On Sao Miguel, they cook food in the town of Furnas by using the naturally-heated volcanic ground.
There are geysers and hot springs, called "fumeroles", and which have that sulphur smell. Rotten eggs. (It's worse than you imagine) Would you want to eat something that has been cooking in the GROUND for 6-7 hours? (YES!!!)
Do they do this at Yellowstone Park, near Old Faithful?
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