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-Rolling? -Rolling!
-Rolling, cheers! -Cheers!
Cheers, God bless you and...
Cheers!
A toast to Sorted!
A toast, look!
Look at how they drink!
That's it! Congratulations!
Let's give them a clap.
This is how you get drunk in England, pal!
You're not in England...
We're in Los Angeles!
For those who don't know,
Los Angeles was inspired on that game,
GTA, you know?
-Cheers to GTA, Otávio! -Cheers!
When we say "brinde", you drink!
Let's see.
A toast to everyone who sucks ***!
We're at Tastemade studios,
show them, Jeremiah!
A grandma kitchen.
There's this really nice bar.
A really nice bar.
There's some cool TVs.
All the stuff you don't have at home,
they have here. Really cool.
And we're here with our friends from Sorted,
they're from England.
Their channel is linked here.
They cook much better than us,
they make real food.
And we'll make them feijoada.
Yeah, some feijoada for these guys!
But it's a feijoada...
What's the name of the feijoada?
Feijoada for British eyes.
Feijoada for British eyes.
Feijoada is a very complicate dish.
It can take 6, 8, 10 hours to cook it.
We'll make it in half an hour.
-And you need slaves. -That's right.
If you make it in a different way,
or your grandmother makes it differently,
*** you, man.
A toast to "*** you".
That's why we toasted to "*** you",
my God, I'm done, I'm leaving.
A feijoada in 40 minutes
or your money back. Let's start!
Wow!
A toast to Los Angeles!
And to our new friends.
We were going to make the feijoada here,
we asked if they had black beans in the US,
they said yes.
There's only black beans here, I think.
I don't know. When we arrived,
there were no pressure cookers.
They don't use it because it explodes.
So we're doing what we can.
We'll do it with canned beans.
The one you know from movies.
You know, when there's a zombie outbreak,
it's the only thing left to eat.
You're going to eat this.
But if you don't have canned beans,
it's very simple.
You take normal beans.
The only thing you need to do
is to put them in water for about 1h.
So they'll swell.
The water will turn purple.
You'd cook them in a pressure cooker,
for about half an hour.
This is important, look,
we're in LA, but I brought my "crap".
A toast to your crap, Otávio!
A toast to the crap always on my shoulder.
Better than in the eye, right.
-Or on your hair. -Or on your hair.
Feijoada.
It takes pork snout,
pork tail,
what else?
Pork intestines.
Not in our feijoada, man.
Pork brains.
-In our feijoada- -Pork horn.
There's loin.
We chop it in small cubes.
If you use a pressure cooker,
it will shred a bit.
If you're not, like us,
cut it into smaller pieces.
So it won't be tough.
We'll also use smoked bacon.
-Paulo! -I found it, I found it.
Here, here, it's ok.
Paio! But this isn't paio.
In the US they don't have paio, man.
But there's a huge smoked sausage.
I find this so funny Otávio, I'm sorry.
Smoked ribs.
Smoked ribs in the US are really nice.
I chopped it a little too.
And some I left on the bone.
If you don't like bones, chop them all.
Chopped onion.
Chopped garlic.
Orange and farofa.
They don't even know what farofa is here.
"What's this? Bread crumbs?"
No, it's cassava.
Thank you.
Thanks, bro!
Right! That's damn right.
A toast to our feijoada for British eyes!
A toast to Rolê Gourmet!
Let's start our feijoada.
It's very simple.
We'll start cooking the meats.
Then we'll put the beans for like, half an hour.
Some oil.
Chopped onion.
Garlic.
Let's start here. Smoked bacon,
Smoked bacon's a bit different here, right?
Yes, quite different.
Do you know why?
-Why? -We're in another country.
-Right! -Everything's different.
Now the loin.
-The ribs. -Can I throw them?
Yes, Paulo. Throw the ribs.
I want this to be in slow motion.
Paulo!
So here are the meats.
-That's nice. -Yes it is, man.
I want to take a piece of meat.
1, 2, 3 and...
Take it! Like a man!
***.
To me this is a triceratops.
Yeah, it's actually a can opener.
Jay.
Let's put a can of black beans there.
Or the beans you have already cooked.
Well, our feijoada, this is what happened,
we should have more beans.
But we don't.
So we'll put water in it.
There's no water in this tap.
-Look. -Yes.
There isn't.
So use the other one!
Stop, stop, stop!
There it is.
This is our feijoada for British eyes.
We're forgetting that cameraman.
We're forgetting James.
He's kind of shy.
A toast to James!
Ha! Jeremiah is our bro, man.
Our feijoada isn't working.
Of course it is, they haven't ever eaten one.
They'll think it's alright.
It won't be much like the ones in Brazil.
What can we do?
Now we'll let it simmer for half an hour.
In medium fire.
Which I don't know how to make here, it's hell.
It's the most out of control Rolê I've ever done.
-Yes, yes. -A toast to Americans.
Dude, you broke the glass.
PC came here and broke a glass, friends.
Bros, now we'll make farofa.
-A toast to farofa! -A toast to farofa!
In 30 minutes we'll see our feijoada,
if it's edible or not, I don't know.
We'll put it on the fire from hell too.
-Paulo. -It's hot, really hot.
Then the oil,
onion,
sauté the onions a little bit.
The basis of Brazilian cooking is sautéing onions.
Yes, anything comes to this in the end.
Let's add the smoked bacon.
Ben is looking for something green,
to make our farofa look nicer.
Bacon, onions and now the farofa.
Ben brought me something green.
I don't know what this is.
I have no clue, but he brought me
in good faith.
And I'll put it in my farofa.
To make it colourful.
The man's a pro, my friend.
I never imagined a pro in my show.
Butter collard.
Feijoada needs to have collard.
I've replaced Paulo... he's my favorite from Sorted.
Let's make our collard now.
Alright?
A toast to "beleza", bro!
Alright!
Here is some oil.
Yes.
Yes.
Hand me the collard, please.
Jamie.
Yes!
-Alright! -Alright, man.
There you go.
Alright!
I'm back!
Jamie replaced you now.
Alright!
I'll have some beer man, *** it.
A toast to whatever this is.
Alright?
Yes.
An important thing in feijoada
is some orange.
I'll cut it real quick,
with this gigantic knife.
Cut it in half, then in half again.
In half again.
And now, with this Rambo knife,
Look at how pretty it is.
Our feijoada is almost ready.
Salt. Look, it's marine salt.
Even the salt's rich down here.
Everybody's rich here.
Even the poor are rich here.
I don't even know how to use this.
Let me try it out.
Dude, you have to open it.
Wow.
There's a device for it, man!
To open the salt!
So let's add a bit of salt.
Just a bit.
Is it good?
It tastes like feijoada for real.
It tastes like feijoada for real.
We managed to make feijoada in the US.
It's great, man.
Now, near the end, I'll add the sausages.
I didn't want to add them too early,
because they can get wrinkled, it's disgusting.
It's lame.
I like it in the shape of a sausage.
This looks good, man.
It's not as dark as the Brazilian feijoada,
Man, it's not as dark, you know why?
It's not Brazilian.
It's not, it's from Los Angeles.
It's ready, look.
Look at this pretty thing.
Ben made this especially for me.
I asked him to cook rice for me.
He made me this rice.
So this is our feijoada for British eyes.
Is it good?
I have no idea.
I'm sure it is, Otávio.
Let the British eat first.
Let's have some too.
It's just like the Brazilian, for real.
Good as ***.
That's *** right.
This is our first Rolê Gourmet in LA!
-A toast! -A toast!
To feijoada!
For British eyes.
I hope you liked it! Until next time!
Bye!