On Brazilian steakhouses, and gummies (PODCAST E49)

[@aminotarobot7486]

The thought of Adam high AF and digging into a Brazilian steakhouse is absolutely hilarious to me. Cheers I'll drink to that, and happy birthday Adam!

[@hxhdfjifzirstc894]

I guess his eyes would be all red and his steak knife would be sawing like a chainsaw?

[@laser__unicorn]

Just a correction, Rodizio here is for all types of food restaurants, not just meats, and works like an "all you can eat" where you pay a fee and waiters will come and go all the time serving you all types of food as long as you're there. There are Japanese food rodizios, pizza rodizios (very popular here), pasta rodizios, meat rodizios and so on. EDIT: Also, the "rotation" that rodizio refers to nowadays is not because of the way the meats are rotating in the grill, but because of the rotation of dishes served (as in succession, sequence or cycling of served dishes)

[@oliviacarolinanogueira7769]

the origin of rodízio was only for meats, the others are an expansion of the original meaning

[@marpheus1]

The japanese one is also slightly different, since most of the time you just order anything you want until you are full. I think it reduces waste of this expensive food. There are some that keep bringing random food to you periodically like churrascarias, but those are rarer. Also, to blow everyone's minds, at several churrascarias, you can find sushi at the "salad" bar

[@laser__unicorn]

@@oliviacarolinanogueira7769 Yes, that's why I said 'nowadays'. There a so many types of rodizios today that you can even find them for drinks.

[@undeniablySomeGuy]

Very cool! Kinda like how the "vomit" in "vomitorium" refers to the spewing forth of people, not the spewing forth of what's inside the people. Words have meanings that sometimes apply to unexpected things lol

[@laser__unicorn]

@@marpheus1 Ah yes, I live in an a very gastronomical area and there is a churrascaria here always full of people outside waiting for a table to vacate in the weekends. While you wait for a table they serve you grilled shrimps and there is a whole sushi/salad/snacks/fries/candy/dessert area in case you bring someone with you that don't eat meat...or at least is what I think that is for. You can never get a vegetarian to complain about a birthday at a churrascaria because of this lol.

[@mariAAAAAA_r]

We've been summoned! As a Brazilian and a gaúcho it's a delight seeing part of our culture being known and praised in your pod! Thank you :)

[@MercenaryBlackWaterz]

Wait Gauchos are from Argentina...and Uruguay. Churrasco is from Argentina, Uruguay, Chile and parts of Bolivia.

[@HanSoled199]

@@MercenaryBlackWaterz not at all! Gaúcho is an old word that was used by the spaniards during the colonization of South America. Gaúchos were people, usualy sons of the natives with spaniards, who worked on the fields (or Pampas as we call it) raising cattle, and there are Pampas in Argentina, Uruguay, Bolivia and yes, the south of Brazil (Rio Grande do Sul).

[@HanSoled199]

@@MercenaryBlackWaterz Also, churrasco is not argentinian, there are different types of churrasco, such as the Uruguayan Parilla and the Brazilian churrasco. There were wars fought because of meat in the south of brazil (Guerra dos Farrapos, or the War of the Rags) when the government started to import meat from Argentina the field workerd from Rio Grande do Sul revolted. It was a great contributer to the end of slavery. Churrasco is a big, and i mean BIG part of Brazil's southern region.

[@mariAAAAAA_r]

@@HanSoled199 Oh, a fellow! Thanks man, that's exactly it! Although nowadays gaúcho just means you were born in Rio Grande do Sul, there truly is a rich history behind all these words and nomination :)

[@aoeuable]

Ahh, a Brazilian. Maybe you can answer a question of mine: I do *love* my Tramontina steak knives. Yet why the hell make spoons and forks out of the same thin knife steel stock? Even though they have folds to prevent it, they can bend rather easily close to the handle if you're not cautious.

[@paininmyava]

The sexual tension between Adam and the steakhouse workers is hilarious. Absolutely here for it 🤣

[@mummer7337]

@Thad Nettleton They know he's got that Ragussy

[@evolution__snow6784]

This episode was hilarious

[@covariance5446]

The guy who makes the parody videos splicing Adam's snippets is going to have a field day with this video! Then again, it might be comparable to someone writing for The Beaverton getting frustrated because the non-fictional news is more ridiculous than the parodies they're charged with writing to the point that any parody would be redundant.

[@JetstreamGW]

This is the single horniest churrascaria trip I've ever heard of.

[@brucetidwell7715]

@@covariance5446 Who is the guy who makes Adam parodies?

[@lugh5188]

"The Brazilian steakhouse experience is as delightfully, promiscuously, pan-ethnic as Brazil itself" As a Brazilian, that description was so pinpoint accurate. We love to mash up cultures

[@TwoToneSoldier]

Sounds more American then some places in America. Sounds like having a food trip in Brazil would be a good thing to plan.

[@Fuchsia_tude]

@@TwoToneSoldier You talk to a typical Latin American, they use the adjective "American" to refer to all of themselves as well, not just us.

[@peabody1976]

I think I've seen pico de gallo in a Fogo de Chão, but I've definitely seen chimichurri there. I would refuse neither, and god are they good. :)

[@Straystar1235]

@@Fuchsia_tude Fine for them to do that I suppose, the issue arises when they act like Americans have no right to call themselves a demonym they’ve used for centuries

[@eduardoleite6917]

@@peabody1976 its probably just vinagrete actually, its quite similar to pico de gallo

[@mybuddyphil8719]

This pod has the vibe of those gummies not fully wearing off, and I am here for it.

[@rosaliekoopmans2489]

I thought the exact same he still is totally immersed in the experience

[@Confuseddave]

When listing the happiest moments of your life, am I the only one who thought for a moment that both the birth of your kids and your wedding both happened in a Brazilian steakhouse? Also, for just a fraction of a second, I actually thought you were implying that the *conception* of your kids had happened in a Brazilian steakhouse, which would be remarkable commitment to the bit

[@jptrrs]

Also, that would be a very entertaining experience for the other guests....

[@TBlev215]

All that testosterone from all that meat will break any sterility problems for either partner. Fact.

[@Quietbut_Deadly]

@@TBlev215red meat actually decreases fertility

[@hxhdfjifzirstc894]

@@Quietbut_Deadly Yeah, the soy boys are reproducing at exponential rates. Right.

[@samuraibat1916]

@@Quietbut_Deadly Highly doubt that.

[@prg_astro]

Hey Adam, Brazilian here. Two things: they probably were really consfused you stayed for so little time, usually a dinner or lunch in a steakhouse you stay for like 1-2 hours (even 3 if you're in a big group). Second: I'd love for you to experience the magic of a type of Brazilian Steakhouse that I only found in coastal/turistic cities in the southwest/southern part of the country. They have the churrasco meats, salad bars, a pasta/french fry/fried fish bar and pizza (just like the meat, they just keep bringing different pizzas until you say no). You pay a flat fee and you get to eat whatever you want until your conscience stops you because you have ice cream pizza and picanha at your plate while the waiter drops some spaghetti. It's a decadent experience where you eat what feels like 5 different meals at the same place.

[@ChristianFS1]

Churrascarias are incredible. I have similarly fond memories of them, some of which even had sushi buffets, too. Needless to say, I was over the moon.

[@JetstreamGW]

@@ChristianFS1 ... I have never been more jealous of a human being than I am of you right now. The closest I've gotten to that is that in Addison, TX there's a Fogo de Chao next door to a place that used to be called Tokyo One. But they are separate! I cannot combine them!

[@Libraryghost26]

😊😊00

[@boy638]

Ice cream pizza?? I'm intrigued...

[@prg_astro]

@@boy638 there's many variations but it's something like pizza topped with mozzarella cheese, condensed milk, and an ice cream scoop on top

[@Victor-kh5rh]

Wait until Brazilian pizzarias catch on, and you experience the heavenly gifts of rodízio style pizzas. It’s the same concept of steakhouses, but waiters instead sling pies all night and go table to table asking if you want a slice. It’s wonderful.

[@fabianokureck3089]

There’s no this kind of stuff in US?

[@dexterne]

The beauty of this format is that you are under no obligation to fit into an artificial time limit. This was the perfect length.

[@andredetoni897]

In Brazil, meals are a common social event, that's probably why the staff was confused. When we go to steakhouses, it's common to stay there for like two hours. In fact, it's common to linger on restaurant tables most of the times (except for lunch rush I.E.)

[@robsonwilianwinchester9726]

Adam your pronunciation is perfect specially consedering English and Portuguese is very different languages to each other's!!!

[@Kevinakletva]

@Adamragusea_01. Adam, they are saying around that you are that "Adam Medvidović" that wrote that "Night in Zagreb" that is raising a lot of dust - its like novel that is actually revealing whats gonna happen. It is known that "Adam Medvidović" is a pen name, but actuall writer is unknown. Wanted to ask you is it true? You are a genius for writing that and a man with the balls.

[@squngy0]

@@Kevinakletva The person you replied to is a scam bot, not adam

About the pico de gallo in the churrascaria: if it wasn't spicy and used vinegar instead of lemon, it was what we call "vinagrete", it's basically pico de gallo but without pepper and with vinegar instead of lemon. some people use lemon instead of vinegar, but as you can guess by the name, the traditional way is with vinegar. also, they are a key part of a good "churrasco" in Brazil, alongside a good "farofa", of course.

[@murilocostarosa]

hey adam! not sure if the steakhouse you went to sold straight up pico de gallo. there's a chance what you saw was actually vinagrete (or molho à campanha, how you call it depends on the region of brazil): basically pico de gallo but with no chilis, vinegar instead of lime juice and parsley instead of cilantro. it's a staple in churrasco and we are used to having it with basically anything edible. it could just be pico de gallo too though

[@joecal2360]

Exactly: vinagrete, Brazilian pico, not to be confused with vinagrete francês, vinaigrette. Nossa !

[@drummats6933]

To adorando ver a comunidade br aqui presente e ainda mais que pelo jeito todos nós pensamos a mesma coisa hahahaha

[@vitoravila9908]

Don’t pass on the grilled pineapple, it’s AMAZING

[@Steve_Streza]

The acidity of the pineapple is such a palate cleanser when your taste buds become saturated with meaty flavors. It's a vital part of the experience. And it's like a little dessert in the middle of dinner.

[@vitoravila9908]

@@Steve_Streza in Brazil they say it helps with the digestion of the meat…idk if it really has any effect, it FEELS like it does, and it’s delicious 🤤

[@fe0emmm]

And pineapple has a enzyme called bromelain, it’s a protease and some may suggest it helps with digestion.

[@jaxonpickett6372]

I actually prefer raw pineapple from the salad bar to accompany my Meat. Little fresher and tarter, helps cut the fat even better than the grilled stuff.

[@MrJacobegg]

@@jaxonpickett6372 I agree as a palate cleanser, raw pineapple or orange slices are better. But the grilled pineapple is still delicious, especially when they put cinnamon on it.

[@Julia12Dias]

As a Brazilian, who knows exactly what you're talking about, I just loved this episode! You nailed the description os what a churrascaria experience is. Also, fun fact, the rodízio style was invented by a restaurant owner that had problems with his staff messing up tables and orders. Instead of working on the problem, he embraced it, thinking it would be easier to just let the waiters serve whatever to whomever and charge a flat fee. Needless to say, it worked out great.

[@JohnTaylor-xg4jn]

Your love and excitement for Brazilian steakhouses made my day Adam. I wish this podcast was longer but you are a great storyteller so I'm happy to hear about your birthday adventures in ALL THE MEATS

[@HanSoled199]

Gaúcho from the capital of Rio Grande do Sul here! So happy and proud that you liked churrasco Adam, it's actually the simbol food of our state, and we went to wars because of it!

[@basicallybangbang]

Gau xos as Adam says 😅

[@arnbrandy]

​@@basicallybangbang I'd never require a perfect pronunciation from anyonoe speaking a foreign word, but then Adam chose one if the most preposterous pronunciations I could imagine for "gaúcho."

[@andrewhiebert6499]

I’m hungry, I’m bricked up, I’m crying, I’m laughing. This is literaly the best KZbin video I’ve ever experienced.

[@yourdadsotherfamily3530]

My girlfriend just introduced me to Korean barbecue the other day, and now it’s only right that I introduce her to Brazilian BBQ

[@yourdadsotherfamily3530]

@@SimuLord lmaoooo 1000% agree with this energy. She truly is royalty from where she comes from too.. lol we in Texas too so we defo finna get this meat monopoly going..

[@MrJacobegg]

If you're in the DFW area there are a TON of Brazilian churrascarias here. An iconic chain that I also ate at in Brazil is Fogo de Chão and it's amazing, though very pricy. But there are several others around that have even better reviews so I'm itching to try some of those as well. As a side note, I'm American but lived in Brazil for s long time. Hearing Adam's account put a smile on my face. There's definitely an art to eating at a churrascaria - the most important thing being, take your time. Ask for small pieces and don't be afraid of saying no thank you or not eating everything they give you. Nibble. Savor the flavors. If you're done in under an hour, you've done something horribly wrong LOL. Also, hard disagree with Adam on the grilled pineapple with cinnamon. It's amazing.

[@yourdadsotherfamily3530]

@@MrJacobegg yeah I usually go to Fogo for their lunch as it’s cheaper but it’s still great! If you ever in the HTX area get sushi at the Sushi Masa it’s AYCE all you can eat it’s awesome. We went to Handam in Houston it was really good and I highly recommend it. Also if you’re in HTX and like Japanese food they’re is a GREAT cute date night so there in Chinatown it’s tucked away called Toukei. A Japanese Izakayawa style of cuisine but it’s amazing. If you’re down for authentic sushi there is a place called Sushi Miyagi run by a legit Japanese couple husband and wife. The wife takes the orders and the elderly gentleman makes allllllll the sushi it’s a wait and the service is bad because obvi they are old and cannot give you special drinks or whatever but they have THE BESSSSST crunchy tuna roll I have ever had in my life lol enough blowing up my fav spots lol

[@MrJacobegg]

@@yourdadsotherfamily3530 funny coincidence, the only time I've ever been to Houston was flying through on my last trip to Brazil, a little over a year ago. I absolutely hated every minute of it 😅. Our flight to Brazil had engine trouble a few hours in and we had to come back to Houston, landing sometime after midnight. I was near the back of a pretty big plane, so it was past 3am by the time I got through the line to get on another flight and get a hotel voucher. Then my Uber driver picked up someone else and took them to the hotel on my dime and I had to dispute the trip with Uber. I didn't get checked into the hotel and to sleep until almost 5am and I had to be up again at 8 to get to the airport and get a new COVID test since my other one had expired. And I lost a full day of my weekend trip. I guess I'll have to go back sometime and give Houston another chance to make things right... 😂

[@fmelo0901]

after showing her Brazilian churrasco, you should show her YOUR meat.

[@DubsBig]

My guess as to why they may have been concerned: most people do settle in for a lengthy meal at those types of places. They may have worried that you weren’t feeling well or were unsatisfied but too polite to say something, since you were eager to jet away and (I’m assuming here) may have had some food still on the plate? The drinks thing might be true too. I assuage my guilt over lingering at restaurants by buying a round of cocktails.

[@marpheus1]

On the "food still on the plate" thing, it is very badly seen upon in all types of rodizios, and it usually accompanies a monetary fine for wasting food

[@omarildojavis]

I agree. I would say that less than 45 min is unusual. For what is worth, my uncle had a couple of churrascarias in São Bernardo (near São Paulo) and most of the profit came from the flat fee but juices and desserts had the highest markup. The managers were actually quite well trained to keep consumers happy and often went around checking on costumer and taking demands. At the time (1990s-2000s) it was quite crowded and normally each table served only 2 groups per people (from 11:30 to 15:00) but he often complained of people taking too long. About their business model in the U.S I do not know much...

[@MateusAntonioBittencourt]

@@marpheus1 No it's not. It's normal to get several pieces of meat, and not eat them all, and leave them. Most Steakhouses here even give you a plate to place the meat you don't want anymore, witch we call the cemetery. There's no fine for leaving uneaten food, and is not frowned upon unless you keep taking meats and not eaten them on purpose.

[@marpheus1]

@@MateusAntonioBittencourt maybe it's a NE Brazil thing, but in both states I've lived in, it was the case. You can by all means get as much food as you want at one, but you are expected to eat all of it, apart from eventual trimmings, bones and stuff

[@MateusAntonioBittencourt]

@@marpheus1 Nah... in the South there's no such thing. The original Rodízio. The point is to get as much meat you can get. You don't need to worry about finishing something you didn't enjoyed for fear of having to pay a fine. Jesus Christ... It defeats the whole point of a Rodízio if you are penalizing people for not wanting to finish what they took.

[@ShizaanSil]

as a brazilian, i can say you were pretty correct about the check thing, but not entirely, its pretty normal for brazilians to stay at the restaurant for a long time just chating away while drinking and eating, we just don't have that culture of "i finished eating, let me open my chair for another client". you're supposed to stay there for a long time, if you go with the american way of thinking of leaving early, yeah, they're gonna think its weird, because you are either sick or didn't like the food. also you're supposed to be a bit more selective with what you eat, sure, taste everything you can in the beginning, but once you start to get full, just go for the things you really enjoyed as to stay longer and get the vibe more. i don't know if the american places have this, but here you are also supposed to get up and go pay the check, instead of having the check brought to you, but that is a brazilian thing, i don't know if they also do that in the states. also, my main advice, bring at least 2 more people, you either go in a group or you're kinda weird lol, eating in brazil has a lot of a commute feel, its a time to catch up, to talk about life, talk shit about others and make those phalic jokes you mentioned.

[@lugh5188]

This was a great episode Adam, I might be biased because I am Brazilian but this was my favourite episode of the podcast, you were able to give a very detailed and interesting description of what dining in a brazilian steakhouse is like, loved it!

[@mau.wagner]

Heey Gaucho here! I'm really glad to see someone talking about our culture with this much passion

[@Psi.pedrogodoy]

Nice to have some representation of brazilian cuisine! Love from Campinas.

[@jcomden]

Campinas is a great place! I used to live in Monte Mor.

[@joaovictorrocha7379]

love from c*m p*nis

[@debruce]

@@joaovictorrocha7379 😂

[@seanfan1500]

This is definitively one of the most homoerotic things the Ragusa has produced 🤩

[@ShovelChef]

"The Brazilian steakhouse experience is as delightfully, promiscuously pan-ethnic as Brazil itself." I loved that line so much, I almost burnt dinner rewatching. You should be a journalist or something! 😉

[@arnbrandy]

He used to be a professor of journalism! And this is a great line, indeed. But used too soon: I'd like to see his reaction to a self-service or, more dramatic yet, a pizzaria 😂

[@ShovelChef]

​@@arnbrandy, specifically the Brazilian varieties? I'm fairly sure he's seen the American ones. 😅

[@pineapplepizza27]

adam is "unlimited hot meat" when things are going well but "cold salami" when hes in the doghouse

[@joaovidal4042]

Seeing Adam spend 40 minutes complimenting a specific aspect of my country’s cuisine absolutely made my day. Thanks Adam!!

[@basicallybangbang]

Long time subscriber of your channel, i was born and raised in Brazil, state of Paraná. It was very entertaining to watch you pronounce Gaúcho so many times! Anyways, thank you for sharing our culture with your viewers!

[@U.Inferno]

My family lived in Brazil for a couple years and returned Stateside right before I was born. My name is Portuguese. I was born on Sete de Septembro. I have a deep love for pao de queijos and feijoada and especially the Churrasco. Of course, what lick of Portuguese I knew is gone, I've never set foot in Brazil, and while I'd never be so bold to call it home, there is still a deep seeded love for the culture within me. Not enough that I'd ever dare call myself Brazilian (despite the nickname "Brasileiro" bestowed upon me by my family, though I don't think my case there will ever be an "enough"), but still enough to know it'd never truly leave.

[@feluic]

I follow your work and congratulate you. I'm a Brazilian from the border with Uruguay. I lived for 1 year in California and I'm living for another 1 year in Boston. I'd like to offer you the perspective of someone who learned to barbecue at age 11 in the 1980s. In the first place, the barbecue that is made in the south of Brazil, Uruguay, and Argentina has little relation with what is made in steakhouses in Brazil and in Brazilian Steakhouses here in the USA. And it is natural that it should be so. The chronicle in our country reports that the first "Churrascarias" was opened by truck drivers from Rio Grande do Sul who wanted to stop driving trucks and opened restaurants, first in the South, then in the rest of Brazil. They tried to emulate the experience you have at home, so instead of selling a certain cut of meat, they would have a complete barbecue, with all the cuts of meat and the customer could taste everything for a fixed price. Hence the name "Espeto corrido" ("Running Skewers"). But as these restaurants moved to larger cities, the foods on offer changed substantially, in the name of commercial viability. Today, little of the original spirit remains. As for the experience of a Brazilian Steakhouse in the USA, I emphasize that the difference in meat production in each country is an element that completely changes the experience. This is because, according to the USDA, for meat to be considered "grass-fed", cattle must graze (grasses and forages) for around 7 to 9 months. To be considered "Patured-raised", the animal must have access to the outdoors for a minimum of 120 days per year. In the Pampas (North of Argentina, Uruguay, and South of Brazil), the animals, as a rule, live 365 days a year in the outdoors and eat only grass, without forages or grains. These characteristics completely change the taste and texture of the meat. In South America, the meat is less tender than here, but it has a pronounced grassy taste. On the contrary, North American meat (also Canadian and Australian) is very tender, but without any pronounced taste. Maybe that's why you use so many seasonings in barbecues. In southern Brazil (contrary to Argentina and Uruguay, which use "chimichurri"), salt is used exclusively. I went to the "Fogo de Chão" restaurant in San Francisco. I didn't expect anything really good (as I don't expect from "Brazilian Churrascarias"), but the food was "very" mediocre. They are completely falsifying the tradition they claim to spread. I suggest consulting the book "Seven Fires" by Francis Mallmann to see what I'm talking about.

[@Fresh_Goo]

Adam gets absolutely toasted, develops a crush on his waiter, slams several pounds of meat in less than an hour, leaves a giant tip, and refuses to elaborate to the manager. What a gigachad.

[@precisa_]

A thing that might be worth mentioning related to the way the manager reacted to asking for the bill after only 30 mins there; in Brazil, restaurants are seen as places of gathering and lingering. It's quite common for friend groups or family to meet up in restaurants and spend a long time there chatting away (2-3 hours or so) because that's one of the main social functions of retaurants in Brazilian society, it's usually not seen as a place to eat and leave in a rush.

[@irenegrijalvotarres]

I can just picture Lauren cringing from the embarrassment that you said she calls you "unlimited hot meat" 🤣

[@dekudude8888]

She ain't lying tho (in a respectful manner)

[@ShovelChef]

13:47 is definitely one of the reasons I started running/dancing/warm-up lifting in my mornings again. After the coffee, the "runner's high" really sets up my momentum for the day.

[@YellowPotatoable]

This video was a special experience in itself. Not everyday you get to hear someone talk so fully and sincerely about something they’re passionate about. Genuinely a pleasure

[@anapunky39]

I just want to say that Cassava is the queen! Best vegetable of all, very versatile! I'm sure you didn't tried a good pão de queijo. It is one of those things that has a lot of recipes and almost each family has its own receipe. Also, the restaurant probably used an industrialized one, and those are not so good! All of this to say: you should give another chance to the pão de queijo, it is awesome! ❤

[@arnbrandy]

Truth be told, I always found pão de queijo in churrascarias not the greatest combination. Pão de queijo is perfect to eat with some coffee, at breakfast or lunch break. Of course, that doesn't mean I'll not eat the pães de queijo they put i my table, mind you.... 😂

[@MerdaPura]

We don't mind bad pronounciations, in fact we love when foreigners try to say the words! Shows how much you guys value us for who we are!

[@vmeirellespereira]

As a gaúcho (someone who is born in Rio Grande do Sul) myself, I love the appreciation you have for our culture. And by the way, those clothes are traditional from here, and it's not uncommon to see people wearing them on the streets. Especially in smaller towns.

[@terimorris6394]

I thought gauchos were from Argentina?

[@verager2493]

Funniest thing about prohibition was grape concentrate with extremely specific warnings about what you shouldn't do to make it wine

[@Smiththebat]

Growing up in Canada with Brazilian/Paraguayan heritage, I was blessed to experience many large family gatherings where we would do Brazillian/Paraguayan Churrasco/Asado style bbq outdoors on giant wood coal fire pits we would spend all morning preparing and then cooking on to serve 100+ people! Some of my best memories!

[@vitormelomedeiros]

as a Brazilian it's so funny to hear you describing a regular steakhouse to me hahahahahah sidenote: the international signal for 'you can bring me my check' is totally valid here in Brazil lol everyone does it too

[@amandacoelho9524]

Maybe the pão de queijo served there was (definitely) not the same as we have in Brazil, ours are so full of cheese and it is usually eaten just out of the oven, amazing!

[@jmswafflemayo]

Adam, the RR in portugese is an H sound. So it would be pronounced Choo-has-coe. Additionally, the R at the beginning of portugese words are also an H sound. So Rodizio would be pronounced like Hoe-dee-zee-o

[@PVPTawa]

This is just plain wrong.

[@DNguyenchester]

Legit? I wouldn't have guessed that. I learned Spanish in middle school but despite similarities, I would've messed up the pronunciation* just as bad.

[@rasmusn.e.m1064]

Yeah, in some dialects. In others, it sounds like a French or German R. Same with final O. In some dialects, it sounds like an oo, and it others it doesn't.

[@jmswafflemayo]

@@DNguyenchester Yes...my wife is Brazilian, so take it from a native speaker! 🙂

[@cienciandre]

​@@PVPTawa Imagine correcting a native speaker lol

[@landonmerrifield8639]

I love the 30 minute podcast also it much more convinent during the day to multitask when it's not such a long format but I really enjoy the long format stuff for after the kid goes to bed so keep them both up Adam. Your show has brought me tunz of wonderful insight on the food world and is definitely one of the best food channels on KZbin because you not only give recipes and make cooking videos but you also off much more insight then most food channels in a digestible fashion. Keep up the good work my dude and I'll keep veiwing.

[@mrwolfyer]

Hi! Brazilian and long time viewer here! Okay, so some will be quite mad about what you said about our cheesy bread (Pão de Queijo, literally translated to "Cheese Bread"), but we forgive you. You did absolute justice to brazilian steakhouses and I really liked the historical bit! Also yeah, they were worried that you left early. It's quite common to stay for 2 to 3 hours in these steakhouses lmao

[@ChongFrisbee]

I expected comment section booming with brazilians. But I also expected many comments about getting ofended about pão-de-queijo (kasava bread). I was not expecting to have to do it myself. I'll have you know kasava is the greatest and most versitile vegetable known to human kind! But yeah, it is probably hard to get a great pão-de-queijo outside of Brazil, where we have many varieties of kasava flower to choose from. So I'll just assume this is an uninformed opinion and not lower the steem I have for Adam

[@eliavery7438]

As someone who has been making gummies myself lately (Made medicinal gingersnaps previously, I'm both Canadian and old so it's all legal) I have to say it's actually surprisingly easy to incorporate fat into gummies.. even without adding lecithin you can incorporate a significant amount into a batch of gummies (tho a bit of lecithin easily doubles what you can incorporate)

[@Im_Ryan]

Can’t wait for the Adam pot brownies recipe!

[@mattia_carciola]

Staying in the Netherlands for a while doing research: 100% second this. I almost never use THC but I can't pass on legally buying some weed to cook once!

[@spohnarthur8347]

as a gaucho(rio grande do sul edition) I can tell you that your preparations were in majority cannon. some of us eat little during the week before a churrasco.

[@slimee8841]

Ah, finally seeing a gringo share the wonders of Churrasco is truly a delight, thanks Adam, Brazil salutes your passion for the best meat eating experience known to man

[@danilocarvalho8419]

The pineapple is served with the meat rodízio because the enzymes in the fruit help with digestion (and also because fruit cooked with cinnamon tastes delicious to the palate of most Brazilians of the souther and southeastern Brazil)

[@mattia_carciola]

Fruit cooked with cinnamon tastes delicious to the palate of almost any human being: it's heavenly

[@Cmanorange]

now this is how you turn a great birthday dinner into a business expense

[@dawnworthy6358]

Yes Adam, that was a rookie mistake. Last night my children took me to our local Brazilian steakhouse, Fogo de Chao, also for my birthday. But, I have been making a semiannual pilgrimage there for the last 12 years. I started a job I had a trek to and from the parking lot to get to my office. Every evening there was the most entrancing smell. I couldn't rest until I discovered its origin. While the first suspect was the hot dog factory, it was soon dismissed. Ultimately the answer was a little steakhouse, that definitely could, down the street knocking it out of the park; Fogo de Chao. It was all over except the shouting, once I discovered the alluring smell of the meat's origin. As a veteran, if you would, allow me to console you by likening your experience to a young man's first time in love's full embrace: over too quickly but you will surely be better next time.

[@maldivirdragonwitch]

Thank you, Adam. There's a place in Madeira that serves Brazilian style Rotizio and I remember it being heavenly when I was there years ago. With you making this video, I finally managed to remember it and find the place on the map -- and now I can't wait to go back there again! (for whoever's curious, it's the restaurant A Central or Central Grill)

[@davidbwa]

Memories. I ate at a Brazilian steak house in Rio back in the 80s. It was really good. I'd never heard the term so I called it a Brazilian buffet because you paid one price and they brought you food until you said stop. It differed a bit from what you described but was wonderful. 1. Didn't fast. Instead I was living on an aircraft carrier (navy) so had been at see for a couple of months. 2. Servers not dressed as 'cowboys' but were very well dressed for waiters. That plus cloth tablecloths and such gave it a fancy restaurant vibe. 3. No salad bar. But they brought a tray of various veggies and such to the table. 4. Not as many meat types as you described but what they had was wonderful. 4. Way back then it cost about $10 USD as best I remember. Obviously that was more money back then but I recall thinking it was very reasonable for what I got. 5. No card to flip over. They just kept bringing me more meat until I was politely waving them away. Also excellent service for the other stuff like more water etc. 6. I think I paid up front but not sure. I didn't have any alcohol. If that was part of their profit plan it was not apparent. Whole thing is a good memory.

[@ThiagoJTT]

Old time viewer from Brazil here! So amusing to know that you loved the Brazilian churrascaria experience! Love from Curitiba

[@pedromutti92]

When I was younger, me and my friends would arrive at churrascarias at 12h to have lunch. Then we had a break until around 16h drinking stuff to "push down" the meat. Soccer matches usually start at 16h during weekends, so we would resume eating that time until approximately 19h when we would actually leave the place, completely full and sick of eating. We definetly ate much more than we had payed for, good times!

[@pedromutti92]

Also, your prep for the big day is spot on. We would also usually not eat the previous day, and take stuff to make fat digestion easier!

[@Pablo_El_Mago]

I really loved the brazilian "churrascarías" from Santa Catarina and Rio Grande do Sul. It's been like 13 years since I last visited Brazil. As a teenager, those "all you can eat" places were heaven :-) As far as gauchos were concerned, I think you got it almost right. There is a whole genera of literature regarding them in Argentina, Uruguay and the south of Brazil. BUT: as an Argentinean, I cannot fail to mention: if you liked the roasted, grilled meats of the Rodizio, you will most certainly like Argentina's "asado"!

[@jake9705]

30:18 -- This would have been a hilarious episode to hear your wife's perspective. You make yourself sound so heroic and I'm sure she had a more embarassed experience 😂

[@hesthatguy]

The company I used to work for held a christmas party at the local Brazilian Steakhouse. It was an awesome experience. SO MUCH MEATS.

[@MarcSiqueira]

Adam, 30 mins in a churrascaria, taps out. The staff used to us being there literally until they boot us out the door: "- What!? Is that all you got? " hahahaha Adam, this is how it goes here in Brazil, If we are paying for a full rodizio in a churrascaria or pizzaria, we dont tap out that fast, we unbuckle the pants, drink some coke or that kind of drink that will dissolve everything you just ate, wait half out and get back to eating. hahahaha. I once got into a churrascaria by the end of the afteroon with a group of friends and we just got out of there nearly 9pm because we needed to catch the train back home lol. Also, once we got booted out of a rodizio of pizza as they simply said they would not serve our table anymore. So when you go to brazilian restaurants, this is the kind of thing they are expecting to see

[@MorgenPeschke]

I don't think he mentioned farofa, and if he missed that, he might have been overwhelmed by grease well before he would have otherwise been full.

[@singerofsongs468]

My folks want to take me out to dinner somewhere nice to celebrate my graduation (still a ways off, but I appreciate their enthusiasm). I think I’m going to suggest that we go to my local churrascaria! Also, I appreciate the tangent about THC gummies. I take stimulants to manage a medical condition, so I need to monitor my food intake and in particular, make sure that I eat enough. THC comes in handy on days when I have no appetite. I wish it wasn’t so controversial lol

[@gasparsigma]

As a brazilian expat this narrative was so beautiful that I felt like I'm back to a churrascaria in my hometown ❤

[@martinestevez]

00:30 I wouldn't like to compare necessarilly, but Argentina has a huge meat culture as well. In fact, the pronunciation of "gaucho" you used is the one we use. We have a lot of cultural similarities with southern Brazil in that regard. We have the same format of restaurant.

[@victormasson625]

Well, technically, cassava flour IS a blank starch, here in Brazil we add things to it (except when you're in the Northwestern part of the country) to make it more flavorful, as it turns out to be Farofa, commonly eaten with Feijoada and (usually) braised cabbage (Couve Refogada), and for the very classic people, with some orange slices

[@Exiled_Rouge]

I enjoy the fact that Adam stressed he was LEGALLY ENTITLED to as much meat as possible with the "full experience." Legally.

[@arnbrandy]

In my family trip to the US, we had breakfast at a Roscoe's. After some time, we were shocked when the waitress basically threw the bill on top of our table! I had just forgot that there, you eat and you leave. Churrascarias are the exact opposite: you're expected to be there for some time, eating, drinking and socializing. It's a place you never go to alone or in a hurry, usually reserved for commemorations, vacations, holidays and weekends. I thing you may very well have concerned the manager by leaving earlier than one hour!

[@CheeseWisconsin]

The guy who does the Adam Ragusea edits is going to have a field day with this episode.

[@ruylovato]

Pro tip, Adam: here in Brazil it is traditional (and expected) to adress the waiter by a friendly adjective. I personally recommend "Patrão" (boss) or "Iluminado" (Enlightened).

[@macvirii]

Ler iluminado traduzido me fez rir kkk mto bom

[@arnbrandy]

I totally need to hear Adam trying to pronounce "patrão"😂

[@oldmanlogan9616]

My king

[@karlfeiden6782]

The bacon-wrapped whatever-that-is is always my favorite part of a good churrasco, ngl

[@WooperPiano]

Hey Adam. Just found out we have the same birthday! Happy 41st🎉🎉. - Xuan, 20 year old Malaysian

[@yolandagonzalez2705]

Chicago's Fogo de Chao had a wonderful salt and pepper crusted pork rib churasco that I still remember from 5 years ago. Unfortunately digestive issues make Argentine and Brazilian steak houses only a much adored food memory, as is my Rib Tip and Hot Link combo smoked on an aquarium smoked and presented through bullet proof glass favorite Chicago meal of all time. At least I have my memories..................

[@timothyhayes9724]

Today, Adam recounts the best birthday he's ever had. Wholesome content I needed

[@gabrielrangel956]

Interesting experience listening to this as a Brazilian, I got the urge to reprimand but also praise you numerous times edit: So I'll share a cautionary instead. Once I decided to go to a (brazilian) steakhouse after smoking and eating a shitton of marijuana, I was so fucking baked I'm not even sure how a managed to get us there. But the moment meat touched my mouth I got this horrible feeling I was eating flesh, it felt like biting a piece out living and breathing person. Then I proceeded to eat the most expensive garlic bread, roasted cheese and roasted pineapple I've ever paid for. I was vegan for like a month after that too, I think. edit2: there's also a joke about leaving the least desired meats to the most handsome and sociable waiters, so that people more of the cheap meats

[@arnbrandy]

Well, linguiça is indeed a "lesser" meat in a churrascaria. The fact that even Adam had to mention the appearance of the waiter is somewhat an evidence the joke has some ground! Also, quite impressed that Adam could not resist mut make a joke on the linguiça thing. This man is halfway through the path of Brazilization haha

[@nathanaelhart8487]

Is that why I’m on filet minion and ribeye god dammit.

[@Znatnhos]

Ooh ooh! Do teppanyaki next! I love the style of eating that involves being presented with practically limitless food but the food itself isn't where the restaurant makes money. The whole dinner with a show thing that we've erroneously called hibachi in the states is fascinating and I'd love to learn more! Then of course you have places like German beer houses and "Octoberfest" style places that are similarly experiences with food attached rather than just a simple restaurant...

[@johnd.9]

Whenever I am in a large city, I search out Brazilian steakhouses/ Barbecues. I have been hooked since my first one in Florida. Our Maitre D told us, as we passed the salad bar, "Grab a piece of lettuce to assuage your guilt." Since then, I have dined at ones in Atlanta, Hollywood, and Las Vegas. Thank you for the memories. I have yet to find one in Canada but have not searched very hard. In fact, when I am in Montreal, I have always gravitated to Fondue Mentale.

[@o_lirio_comico7555]

i just love how u say Brazilian words, it has a charm to it, and is fun to see other people trying to say things that we think is so normal but is actually pretty localized on were we live

[@JoeOklahoma]

Love Brazilian steakhouses - such a rare, special treat. Love just as much Adam's enthusiasm for food and its history, context, and science. I don't love how hungry I am now. 😋

[@gordonplayer]

as a brazilian and churrasco lover, if you never had the roasted pineapple, you should have a little. it's an amazing dessert.

[@Eletrocinese]

Heh i think the confusion, like someone else has pointed out already, was because its normal to stay at least 2 hours in a steakhouse, at least here in Brazil, but i assume it works the same in the US, not because of any specific etiquette afaik but because you usually go with big groups of people, and all the talking that comes along with it makes it so you eat slower, or even manage to eat more just so you can stay a little longer and keep talking :)

[@PranavViswanathan]

on Pao de queijo: it usually is supposed to made with a fermented/soured tapioca flour that gives it a much more unique flavor. most places in the US just use plain tapioca flour as the other stuff isn't as readily available.

[@insederec]

I have been trying to get people to go to brazilian restaurants for YEARS. Some of my favorite cuisine ever.

[@felipeffbs3x]

Its just cute listening to Adam trying from the bottom of his soul the pronunciation of Brazilian terms

[@basicallybangbang]

Gau - xos 😅

[@BensOnTheRadio]

I love these places. Here are two things to mention from my experience. 1. I’ve been to many different locations both chain-owned and independent, and they all serve the same exact appetizers. The cheesy bread, the cinnamon bananas, and the corn bread. Is there a food supplier that has a monopoly on Brazilian Steakhouse appetizers? Who knows. 2. My strategy has always been to micro-eat leading up to the meal to keep my digestive system moving along. So I’ll have something like a piece of toast for breakfast, and some sort of light snack around lunch time. I’m not sure if it actually works since my experience is different each time. But it’s something I’ve heard through the years.

[@CheeseTooth]

This has to be my favorite episode Adam. The timing, humor and expression is everything.

[@barcibus]

I wonder if the "pico de gallo" may have been something similar we eat with churrasco in Brazil: "vinagrete" (pronounced vee-nah-greh-chee) Vinagrete Ingredients: -1/2 cup Vinegar, Apple Cider plus White -1 cup Olive Oil -2 Tomatoes -1 large Onion -Salt and Parsley to taste Preparation: -Dice tomatoes + onions, finely chop parsley, mix and add oil + vinegar + salt/pepper. Let sit for 2 hours in fridge

[@RodrigoMacielCosta]

Hello! Brazil's Southern here. It's always interesting to hear other people's opinions on our cuisine, and I'm glad you had such a great time (and no, I dont work with food. lol). For the pronunciation, I think it's alright, most of the time we can tell what you mean, and no one really complains about it, unless it's some pompous dumbass. For the issue with the bill, I think it was just confusion from their part. People do tend to linger around, no need to do stuff slow, it's just not common for someone to get a "rodizio" and leave quickly, as it's more expensive, so it's worth your while to take your time to eat more. Also, most places will give you the bill at the exit, in one of the registers, rather can call it on the table. You'll usually get a little ticket at the entry, where servers will also write down any drinks, and you use it to pay at the exit, kinda like a parking lot thing. hehehe.

[@diprosperojourdain]

You're rocking that portuguese! Happy rodízios for all!

[@jcjcviews]

I have a good friend who lives in Columbia, South Carolina. He was friends with the basketball player Alex English growing up there. I'm glad that I got your podcast. I enjoy your videos on food and stuff in general. Thanks for being available and so thorough. Aura, I'll definitely be checking out. Only God knows how much we regular folks are being invaded and robbed daily.

[@brokenglassshimmerlikestar3407]

I remember when I was little, these Brazilian steakhouses were all the rage. For us it was so exciting to see the cowboys with big skewers going from table to table offering thinly sliced meat. Good times.

[@MLHunt]

Immensely entertaining episode Adam. I honestly could listen to you rhapsodize about Meat (I could not help but hear a capitalization in your pronunciation lol) all afternoon.

[@mattia_carciola]

Adam, I really *need* to share with you how *perfect* this episode made my dinner: as a food lover guy in his 20s, who watched it while eating hearthy borscht that I had spent the past almost 2 hours making (borscht which contained chicken thighs, the first meat I've had in almost two weeks - reasons and choices, nothing bad and as 99% of people I like meat taste a lot-) and bread, freshly baked while cooking (my second proper loaf - before I had only made many kinds of focaccia and low-effort flatbread- which turned out one of my best bread-making ever). Recently moved to The Netherlands, for my thesis in Pharmacy (degree I originally chose because of my interest for psychoactive stuff), at HALF PAST ELEVEN PM (and after unsuccessfully trying to rent from amazon a Movie while craving food even more) after a too-light lunch... Let me tell you, that every detail, coincidence, thigs you said, part of my meal, part of your described meal and remembering the one churrasco dinner I had many years ago, all made this experience as good and equally mystical to my average meal on LSD. You can't understand the serotonin explosion I just witnessed. Thank you and happy birthday.

[@marcosnovack8813]

As a Brazilian I would say that churrasco that i know and grew up seeing is a celebration. It’s comum to celebrate all short of things with churrasco. It’s also comun social event just to be with friends family. Every kind of person in Brasil do churrasco all the time, in the favelas and in the condominio(closed neighborhoods for rich peole). Churrascos can start like 3p.m and go through all the night(I like those ones). Or it can be a family sunday meal. How many times i’ve done churrasco in the sidewalk ou ir the street of my neighborhood, you just need a grill, meat, fire beer and some friends. l would say that in a churrasco the people are ass important ass the meat. That’ is whats is churrasco for a Brazillian!! The rodizio version is more recent(and also very famous here). And it turns out its getting very famous outside Brazil, and profitable. If you have the chance go to one of Barbacoa restaurant franchises, they have some around the world, so fkn good, smoke one first. love your job man

[@nicolaspadula9791]

As a Brazilian, I never in my life thought I would see Adam pronouncing words in Portuguese. The pronunciation is awful, but the disclaimer at the beginning was a nice thought and respectful. Most Brazilians wouldn't mind the butchered pronunciation, especially in a 34 minutes video highlighting a key aspect of our culture, that's enough praise. + any attempt to speak our language will almost always be met with joy!

[@wyattlewis4069]

As a lifelong South Carolina resident, thank you so much for recognizing Columbia. However, if you are interested in the intersection of food and history, I would highly recommend Charleston or Beaufort, primarily the Gullah Geechee communities

[@farhantejani8287]

As a former Knoxvillian I can vouch that Kingston Pike is quite an important road and that I also have good memories at the Brazzerios Adam is talking about, including a graduation dinner! Thank you Adam for bringing back those fond memories 😊

[@ENero-ld9ph]

Im brasilian and as much as i appreciate the respect your pronunciations are killing me 😂 It's just fire, coarse salt and meat. That's all you really need i want to see this training montage, would be priceless weaponized munchies. incredible. i swear toothpicks are like, part of brasilian culture at this point. almost everybody i know uses them. i think picanha is the premier churrasco meat. at least its the one i associate the most with it interesting hearing you talk about gaúchos in such a mythologized way, because that is usually how we call people born in Rio Grande do Sul. regardless of their trades

[@apoema42]

I think the reason they were so confused about you wanting to leave has the same source as the reason for why you don't like Cheese Breads. Cheese Breads are indeed bland, the texture is confusing to the uninitiated because it reminds them of raw dough but it is in fact just cheese, it is a food to eat in the afternoon while you talk to your friends and drink coffee, it is not suppose to be flavorful. Because in Brazil eating is a socializing event, it is the opposite of your philosophy of leaving as soon as possible, you eat, slowly, talk, drink and eat some more. Churrascarias in Brazil are more of a party place destination than a dinner place, certainly not a quick dinner place.

[@Maxaldojo]

Please continue to do you, Adam. Very entertaining and informative topic. We recently had the Texas de Brazil franchise move into the area and now I know the rest of the story. Can't wait to have the full experience! Thanks for all you do and keep it coming.