Not german but I’m in the same continent and in a country that nobody really cares about and we are nearing the threshold where renewables produce more than we require to run the country.
Funny thing is, private citizens are doing more for that effort alone than government in real terms because saving money is high on the priorities list here and free, renewable energy is a good thing, even more if you can produce it yourself.
Meanwhile, we’ve been fighting the government to cancel the authorization to log nearly 2000 old growth cork oaks for installing a solar panel farm when we have a lot of room to plant off shore wind farms.
Seems like you got rid of coal already. Oil/gas seem to hover however. Do you have plans about getting rid of fuel cars? And what do you use gas for? In Germany it’s mostly heating, I would have guessed you don’t need so much heating in Portugal and can use the AC in winter.
And good look with these oaks, I hate forest being cut down.
There a few incentives towards the purchase of eletric cars but its something still way out of reach for the majority of people. But the number of eletric cars is rising.
Gas is mostly used to run a few eletric generation plants. AC is a doubled edge sword here as houses are poorly insulated and the minimal recommmended power for having an equipment is 10.35Kva, which is a power requirement where all VAT is applied at 23%. The equipments are also very expensive and the installation even more.
And thank. Lets hope we can make enough noise to have to trees left alone
One chicken, between 1 and 1,5kg (feeds four or two very hungry or one very, very hungry individual)
Salt and pepper to taste
Olive oil
Hot peppers or dried chilli flakes, optional (our local chillis are very strong and we usually avoid putting it into food for children or people that in general don’t tolerate spice)
two cloves of garlic
white wine (if it doesn’t smell like you could use it as fuel, you’re good)
a small bay leaf (or more, it’s your food)
==##==
cut or have your chicken cut open at your local butcher shop; don’t have it cut into pieces! It’s just a cut through the breast to get it flat
season it with salt and pepper and leave it be
in a bowl (now comes the tricky part) mix all the other ingredients to make up a marinade; just how much you’ll be making depends if you want to marinate the entire chicken for a few hours (two hours minimum, six to twelve is better, anything up to a week is good; your pick) or just brush the chicken and throw it in the hoven around 180C and go at it with the brush every ten minutes to coat it with the marinade so it roasts without drying. remember to flip your bird occasionally for even cooking.
I’m not saying you should flip it the bird but if that works for you, be my guest; swearing at and cursing the food while cooking is kinda of traditional here. Maybe it adds some extra dimension to the end result? Try it and let me know or don’t and leave it at that.
Keep in mind you need more wine than olive oil in the marinade as the chicken will be cooking with the skin on and you want to render the fat in the skin and have it crisp for eating. Wine provides moisture and flavor, olive oil aids in crisping up and adhere the seasonings to the meat. Whisk everything with a fork (it further bruises the chopped garlic, chillis and the bay leaf and releases more flavour).
You’ll require less liquid if you are not marinading the meat; if you are, you’ll require enough liquid to drown the bird in it. Also, marinade it in the fridge to avoid spoilage, especially if it is going to be a long dip.
You can cook it in the hoven or you can cook it over hot coals. Both works but I’m not going to lie to you and say it’s the exact same thing because it isn’t: the smoke adds to the final taste.
Goes well with a nice chopped salad (lettuce, tomato, white onion and cucumber, a pinch of coarse salt, olive oil and vinegar), boiled potatoes (get some small potatoes, wash it well, keep the skin on and throw a garlic clove and a bay leaf into the cooking water) and a nice red wine. Lemonade, ice tea or a soft drink for those who don’t drink goes fine as well, as long as it is not overwhelming sweet.
I just remember a sandwich covered in melted cheese with an egg on top and some kind of sauce. And a lot of delicious fried food. Both usually with fries as a side dish. Never any salad unless I specifically ordered it. I’m sure I could have gone to lots of restaurants where they would have had lighter meals, but I was on holiday so greasy was perfect.
You can get those swimming in a pool of fat and you can get it very lean and clean.
You’ve been to Porto, right?
The make or break for that dish is the sauce. Some people can make it very heavy and some are capable of making it very light. Just know the amount of booze it goes in it could fuel a small plane.
Then comes the cheese and some places just overdo it. Four or five thin slices are enough but I do know some places throw half a block over every sandwhich.
I apologise for the fries. That’s fast food influence. And the egg was unexpected; that’s an addition from the croque madame.
Not german but I’m in the same continent and in a country that nobody really cares about and we are nearing the threshold where renewables produce more than we require to run the country.
Funny thing is, private citizens are doing more for that effort alone than government in real terms because saving money is high on the priorities list here and free, renewable energy is a good thing, even more if you can produce it yourself.
Meanwhile, we’ve been fighting the government to cancel the authorization to log nearly 2000 old growth cork oaks for installing a solar panel farm when we have a lot of room to plant off shore wind farms.
Nobody really understands what is going on.
Which country?
Portugal
Oh nice. Yeah, Portugal runs under the radar here. I found rhis https://ourworldindata.org/co2/country/portugal
Seems like you got rid of coal already. Oil/gas seem to hover however. Do you have plans about getting rid of fuel cars? And what do you use gas for? In Germany it’s mostly heating, I would have guessed you don’t need so much heating in Portugal and can use the AC in winter.
And good look with these oaks, I hate forest being cut down.
There a few incentives towards the purchase of eletric cars but its something still way out of reach for the majority of people. But the number of eletric cars is rising.
Gas is mostly used to run a few eletric generation plants. AC is a doubled edge sword here as houses are poorly insulated and the minimal recommmended power for having an equipment is 10.35Kva, which is a power requirement where all VAT is applied at 23%. The equipments are also very expensive and the installation even more.
And thank. Lets hope we can make enough noise to have to trees left alone
Portugal! What a wonderful country full of wonderful people. We do care about you and your delicious but slightly greasy food.
You’ve been eating at the wrong places… that’s a spanish thing: too much olive oil on every dish and too much fat on every cured meat
Removed by mod
Take notes:
One chicken, between 1 and 1,5kg (feeds four or two very hungry or one very, very hungry individual)
Salt and pepper to taste
Olive oil
Hot peppers or dried chilli flakes, optional (our local chillis are very strong and we usually avoid putting it into food for children or people that in general don’t tolerate spice)
two cloves of garlic
white wine (if it doesn’t smell like you could use it as fuel, you’re good)
a small bay leaf (or more, it’s your food)
==##==
cut or have your chicken cut open at your local butcher shop; don’t have it cut into pieces! It’s just a cut through the breast to get it flat
season it with salt and pepper and leave it be
in a bowl (now comes the tricky part) mix all the other ingredients to make up a marinade; just how much you’ll be making depends if you want to marinate the entire chicken for a few hours (two hours minimum, six to twelve is better, anything up to a week is good; your pick) or just brush the chicken and throw it in the hoven around 180C and go at it with the brush every ten minutes to coat it with the marinade so it roasts without drying. remember to flip your bird occasionally for even cooking.
I’m not saying you should flip it the bird but if that works for you, be my guest; swearing at and cursing the food while cooking is kinda of traditional here. Maybe it adds some extra dimension to the end result? Try it and let me know or don’t and leave it at that.
Keep in mind you need more wine than olive oil in the marinade as the chicken will be cooking with the skin on and you want to render the fat in the skin and have it crisp for eating. Wine provides moisture and flavor, olive oil aids in crisping up and adhere the seasonings to the meat. Whisk everything with a fork (it further bruises the chopped garlic, chillis and the bay leaf and releases more flavour).
You’ll require less liquid if you are not marinading the meat; if you are, you’ll require enough liquid to drown the bird in it. Also, marinade it in the fridge to avoid spoilage, especially if it is going to be a long dip.
You can cook it in the hoven or you can cook it over hot coals. Both works but I’m not going to lie to you and say it’s the exact same thing because it isn’t: the smoke adds to the final taste.
Goes well with a nice chopped salad (lettuce, tomato, white onion and cucumber, a pinch of coarse salt, olive oil and vinegar), boiled potatoes (get some small potatoes, wash it well, keep the skin on and throw a garlic clove and a bay leaf into the cooking water) and a nice red wine. Lemonade, ice tea or a soft drink for those who don’t drink goes fine as well, as long as it is not overwhelming sweet.
Hope this is of any use to you.
I just remember a sandwich covered in melted cheese with an egg on top and some kind of sauce. And a lot of delicious fried food. Both usually with fries as a side dish. Never any salad unless I specifically ordered it. I’m sure I could have gone to lots of restaurants where they would have had lighter meals, but I was on holiday so greasy was perfect.
Francesinha.
You can get those swimming in a pool of fat and you can get it very lean and clean.
You’ve been to Porto, right?
The make or break for that dish is the sauce. Some people can make it very heavy and some are capable of making it very light. Just know the amount of booze it goes in it could fuel a small plane.
Then comes the cheese and some places just overdo it. Four or five thin slices are enough but I do know some places throw half a block over every sandwhich.
I apologise for the fries. That’s fast food influence. And the egg was unexpected; that’s an addition from the croque madame.
Hope you had fun here.