Comments on: Quentão http://www.foodiegazette.com/quentao Adventures in good eating -- recipes and food writing by Margaret "Meps" Schulte Tue, 31 Jan 2012 04:40:58 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: CLGomes http://www.foodiegazette.com/quentao/comment-page-1#comment-6182 CLGomes Thu, 16 Oct 2008 19:27:39 +0000 /?p=1867#comment-6182 One cannot make a true "Quentao" using anything but Brazilian Cachaca, the national Brazilian spirit distilled from sugar cane juice, not mollasses, as is the case for rum and other cane spirits. Now, if someone wants to experiment and use other spirits to prepare certain recipes in different ways, like this one for Quentao, that's fine, but one should not call it the original name. In Brazil, the way we prepare a Quentao is with Cachaca. Also, what many people don't know is that Cachaca is the 3rd largest spirit product in world by volume with an annual production of over 1.2 billion liters or over 317 million gallons, which is at least twice as large as the entire world's production of rum. The history of Cachaca goes back over 500 years, but only recently has the product become more known outside of Brazil, mostly in large urban centers of the US, Europe and Asia, because it is used to make the delicious Brazilian cocktails "Caipirinhas", pronounced "Ki-Pee-Ree-Nia". Hope this clarifies. Best regards, CL Gomes www.bossainternational.com One cannot make a true “Quentao” using anything but Brazilian Cachaca, the national Brazilian spirit distilled from sugar cane juice, not mollasses, as is the case for rum and other cane spirits.

Now, if someone wants to experiment and use other spirits to prepare certain recipes in different ways, like this one for Quentao, that’s fine, but one should not call it the original name.

In Brazil, the way we prepare a Quentao is with Cachaca.

Also, what many people don’t know is that Cachaca is the 3rd largest spirit product in world by volume with an annual production of over 1.2 billion liters or over 317 million gallons, which is at least twice as large as the entire world’s production of rum.

The history of Cachaca goes back over 500 years, but only recently has the product become more known outside of Brazil, mostly in large urban centers of the US, Europe and Asia, because it is used to make the delicious Brazilian cocktails “Caipirinhas”, pronounced “Ki-Pee-Ree-Nia”.

Hope this clarifies.

Best regards,

CL Gomes
http://www.bossainternational.com

]]> By: Tina http://www.foodiegazette.com/quentao/comment-page-1#comment-3497 Tina Mon, 16 Jan 2006 06:37:36 +0000 /?p=1867#comment-3497 Finally,I found a good recipe for Quentao. I was born in Brazil but have lived in the US since 1970. I had Quentao one time in my life, I was 2 years old. I liked it so much that my mom say's I had a fit when she would not give me any more. I searched the web for a while before I found this recipe. I'ts simple and uncomplicated. Now I can have the taste I've been craving for since 1963. Thank you........... Finally,I found a good recipe for Quentao.

I was born in Brazil but have lived in the US since 1970.
I had Quentao one time in my life, I was 2 years old. I liked it so much that my mom say’s I had a fit when she
would not give me any more.
I searched the web for a while before I found this recipe. I’ts simple and uncomplicated.
Now I can have the taste I’ve been craving for since 1963.

Thank you………..

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