Bitoque=bife com ovo a cavalo because it's a steak "being ride" by an egg. It's usually served in low end restaurants and cervejarias, with some fries (not much, so forget the potatoes saute). Usually, people eat a bitoque either on the run at lunch time, or late in the evening after a movie, for example. There is NO sirloin or eye rib bitoque. It's "do acem" meat, as to do with the way the cow is cut, and it's a cheaper meat. The steak is cut very, very thin. The Bife a casa, it's the same meat (do acem) but bigger, served with fries, rice, and salad on a PLATTER, while a bitoque is served on a PLATE. And, no there's no linguica ou chourico.
That looks amazing. What are the differences between this and Bife a Portuguesa? I had it at a festa a while back, and I recall that the steak tasted a bit like linguiça (and it was served with rice).
you prolly dont care at all but does any of you know of a trick to get back into an instagram account?? I somehow lost the login password. I appreciate any tricks you can give me
@Lyric Ishaan I really appreciate your reply. I found the site thru google and im trying it out now. I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
Im from Portugal traditional this is made with rice and lemon as a side too and
I had exactly this food but with rice in Macau called Minchi 😁
Bitoque=bife com ovo a cavalo because it's a steak "being ride" by an egg. It's usually served in low end restaurants and cervejarias, with some fries (not much, so forget the potatoes saute). Usually, people eat a bitoque either on the run at lunch time, or late in the evening after a movie, for example. There is NO sirloin or eye rib bitoque. It's "do acem" meat, as to do with the way the cow is cut, and it's a cheaper meat. The steak is cut very, very thin. The Bife a casa, it's the same meat (do acem) but bigger, served with fries, rice, and salad on a PLATTER, while a bitoque is served on a PLATE. And, no there's no linguica ou chourico.
Yumm
That looks amazing. What are the differences between this and Bife a Portuguesa? I had it at a festa a while back, and I recall that the steak tasted a bit like linguiça (and it was served with rice).
HI, I believe they're both names for the same dish; another name is bife à cavalo.
you prolly dont care at all but does any of you know of a trick to get back into an instagram account??
I somehow lost the login password. I appreciate any tricks you can give me
@Noah Donald Instablaster =)
@Lyric Ishaan I really appreciate your reply. I found the site thru google and im trying it out now.
I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
@Lyric Ishaan it did the trick and I actually got access to my account again. Im so happy:D
Thank you so much you really help me out :D
Forgot the bread to soak up the egg and sauce. What kind of portuguese bread do you recommend?
I grew up with Bolo do Caco so that would be my recommendation. Thanks! Here is a link to a recipe: ruclips.net/video/JSWHEYP3ZhI/видео.html
Papo Seco all day everyday.
Bolo do caco is good, paposeco is great but Alentejo bread is the best. Nice job. Greetings from Évora
Watching this as I’m eating bife regional 😂
who is here after watching Ronaldo
Where’s the mustard? Sorry not Portuguese at all