Torresmos de vinha d’alhos

[@SephardicHawaiian]

I was born and raised in Hawaii and most of my family are from Sao Miguel. This is really similar to how my family make torresmos. In Hawaii we use hot pepper, we do put bay leaves and we use red wine vinegar instead of red wine. My vovo used the exact same crock to put her vinha dʻalhos in to marinate. My vovo has been gone for 20 yrs now. Thanks for bringing back really good memories!

[@luisanunes1307]

Ola 😊 Eu estou Amando Assistir seus videos me lembra meus tempos de infancia nos Acores Sao Miguel obrigada ❤

[@margaridawertz6850]

Oh wow I remember those days I Have one of those terracotta pots

[@debivelazquez5435]

Thank you I enjoyed watching you My mom n gma n fov fov made this growing up for me n now they've all passed I still keep the traditional going for my family

[@Joecrow-waytogo]

My grandmothers and my mother and now my btother and I and our cousin all make vinha dors here in Hawaii for breakfast on Christmas morning. We make it without all the spices...just a little cumin, Hawaiian chili pepper, black pepper and lots of garlic. I like apple cider vinegar.

[@vicpinto1970]

I'm giving this one a try today and report back. I've been craving these since I visited the Azores almost 2 years ago.

[@royalnag6690]

Lots of love from England this is actually the dish I've been searching for thankyou so much for sharing.

[@royalnag6690]

When you place the garlic in a jar with olive oil do you leave the outer skin or just leave it as it is?

[@angelacastro-theolivebranch]

I crush my garlic in food processor than put all in a jar topping the hard with olive oil. I only make a small jar at time. I don’t like when they change color.

[@austincrasta2441]

From where I'm from, Goa in India, a lot of our culture and food is influenced by the Portuguese. We have a similar recipe called 'vindalho' which is a little spicier. Traditional 'vindalho' is only made from pork, however a lot of Indian restaurants in the US and Canada serve a barely recognisable version of the vindalho made of chicken or lamb. I tried your version and my family loved it.

[@angelacastro-theolivebranch]

Austin Thank you very much ! ❤️🙏🏻

[@royalnag6690]

Thats the story that actually brought me here. I cant wait to make this.

[@maria3neto358]

Na Madeira também se salgava a carne de porco com sal grosso ,era guardar numa vasilha de Madeira forma de uma pipa e aguentava u ano inteiro🙏

[@mariamedeiros1040]

Amiga I love te I am from São Miguel but I always make with paprika to but your way is better I am going to try I never had matança de porque in my house we were from são roque but my auntie use to Live in pico da pedra she did the way you just explain thank you so much for the receip

[@angelacastro-theolivebranch]

You very welcome

[@mariajbrum]

My parents are from, Pico de Pedra, this how they made it.

[@paulineverriere8054]

That was so interesting.

[@maryalmeida5460]

Eu gosto muito destes torresmo é uma delicia

[@MariaMelo-wz7wr]

I remember my Tias using the pork renderings covering the choricous to preserve them - they didn't have refrigerators either.

[@rosacouto4156]

Very good recipe thank you 🙏👼

[@tinaamaral3883]

Love torresmos . I do it same way .

[@debivelazquez5435]

My fov fov use to make yams Tara root I think n put the juice over it do u have a recipe for the yams

[@joaodacosta591]

Helo Angela eu sou das Furnas sao miguel e era assim que a minha mae fazia os torresmos eu vinho para o canada nova mas lembra me das matanças do porco em casa nao era a coisa que eu gostava de ver matar o animal mas era a maneira da vida nos Acores e a fartura era o porco voçeu cozinha muito bem

[@clarindaruelas8346]

Where are you located at in CA? I live in Visalia

[@angelacastro-theolivebranch]

I live in Gustine.

[@clarindaruelas8346]

I just came across your KZbin channel and I’m glad I did. Your recipes bring back so many memories Thank you

[@angelacastro-theolivebranch]

@clarindaruelas8346 thank you so much for watching. If you subscribe and press the bell with two lines you will be notified when I put videos out.

[@mariarego8519]

Gostaria muito de saber de que freguesia voce vem e se e daqui do CANADA porque sou nova aqui no seu canal e gosto muito das suas receitas obrigada mais uma vez

[@angelacastro-theolivebranch]

Se vires o meu vídeo “who I am” it tells you everything your asking. I live I California I am from lomba de São Pedro São Miguel.

[@kakelinga]

We use the pork belly for torresmos and we use the pork shoulder for Vinha D'Alhos. Everyone has a different way of making it but all very similiar.

[@elvinaraposo523]

Na minha freguesia a pimenta malagueta é bem picante

[@deliadee4686]

Is this the same as cacoula?

[@minhamamateresinhaneves8051]

It's my style to sou micaelense thanks!

[@angelacastro-theolivebranch]

Thank you for watching my videos I really appreciate. Viva os micaelenses.

[@mariajbrum]

Cinnamon..yucky.

[@mariamedeiros1040]

I use to think so to in till I try is delicious with the cinnamon is big difference

[@elvinaraposo523]

@@mariamedeiros1040 I like it too 😋