My whole family is Portuguese, but I was born, and live, in SA. These bifanas are not just a hit, but making them makes me feel proud. Wonderful video, underrated channel
Don't let the Italians and Spaniards hear you say Portuguese has the best Olive oil. 😂😂😂😂 Me: I'm sticking with My ANCESTORS Olive Oil The Portuguese olive oil that's my story and I'm sticking to it. L❤VE FROM CAPE VERDI ISLAND FOGO 😘😘😘😘
My Acorian elderly mother is rolling her eyes an shaking her head muttering "The things Continental folk think up" while watching your bifana video. She says thanks for the video and she's gonna try the party bifana although shes not to crazy about throwing an egg in the mix. I think the name should be changed though from the party to the coronary bifana. Anyways, thanks for the bifana video, vai com deus irmoa
I actually got the " coronary" ( love that) bifana recipe from a food truck in Lisbon. I hope you have a wondeful day and spread the word of our people food.
try to boil them in olive oil and beer with the spices you had used, and smash the pork with food hammer to extend the bifana and maker her thin. with welcome of a bifana fan ;)
@@donsantos3094 if you want to go futher, use olive oil pig fat (lard) and butter e same porpocion and the beer to boil them. before let them marinet in with white wine (few) and 1 lemon and smashed garlic . after been smashed with the food hammer.
I live in the State of Washington. I grew up in the Bay Area and the Boston area. Where I live now I am extremely challenged with finding our peoples foods and ingredients. In my episodes I try to show people in the same situation that we still can make it work.
Don Santos right on. I grew up in MA, Acushnet. I’m now in San Diego. Even with a smaller, hidden, Portuguese community, there are still challenges. You inspired me to contact my Mom for a bifana recipe. All the ones on RUclips are different. Keep it up!
@@jeffpereira4767 thank you, Our peoples food varies family to family, sourcing to sourcing. Write down what your mom says and her techniques so you can enjoy it and pass it down to your people. My bifana recipe is part street vendors version part my families. Yellow mustard is a stretch but its everywhere with vendors in Lisbon and I like YM. :)
My whole family is Portuguese, but I was born, and live, in SA. These bifanas are not just a hit, but making them makes me feel proud. Wonderful video, underrated channel
Thank you so much for spreading our culture!! I believe positive and great culture, food, and art are meant to be shared. So grateful!
Don't let the Italians and Spaniards hear you say Portuguese has the best Olive oil.
😂😂😂😂
Me: I'm sticking with My ANCESTORS Olive Oil
The Portuguese olive oil that's my story and I'm sticking to it.
L❤VE FROM CAPE VERDI ISLAND FOGO
😘😘😘😘
awesome, me too!
Keep up the good work!
Locks. Very Very good. Tank you🍷👍👍👍👍👍👍
Party Bifanna looks delicious.....
Looks so good
thanks, it really is a great little known sandwich outside from our people. Bom dia!
good video. but the Porto style bifana is still missing, which is completely different from Lisbon
My Acorian elderly mother is rolling her eyes an shaking her head muttering "The things Continental folk think up" while watching your bifana video. She says thanks for the video and she's gonna try the party bifana although shes not to crazy about throwing an egg in the mix. I think the name should be changed though from the party to the coronary bifana. Anyways, thanks for the bifana video, vai com deus irmoa
I actually got the " coronary" ( love that) bifana recipe from a food truck in Lisbon. I hope you have a wondeful day and spread the word of our people food.
try to boil them in olive oil and beer with the spices you had used, and smash the pork with food hammer to extend the bifana and maker her thin. with welcome of a bifana fan ;)
I love beer, olive oil, and pork that's gotta work! thanks Bom Dia!
@@donsantos3094 if you want to go futher, use olive oil pig fat (lard) and butter e same porpocion and the beer to boil them. before let them marinet in with white wine (few) and 1 lemon and smashed garlic . after been smashed with the food hammer.
@@8Tosses8 Muito obrigado! Great suggestions!
Do you know how to make linquica salad that they put in party rolls
sorry for the delayed response. Tell me more, I'm always up for takes on our peoples food>
Bom Dia! What part of the country are you in? I would love to try your recipe!
I live in the State of Washington. I grew up in the Bay Area and the Boston area. Where I live now I am extremely challenged with finding our peoples foods and ingredients. In my episodes I try to show people in the same situation that we still can make it work.
Don Santos right on. I grew up in MA, Acushnet. I’m now in San Diego. Even with a smaller, hidden, Portuguese community, there are still challenges. You inspired me to contact my Mom for a bifana recipe. All the ones on RUclips are different. Keep it up!
@@jeffpereira4767 thank you, Our peoples food varies family to family, sourcing to sourcing. Write down what your mom says and her techniques so you can enjoy it and pass it down to your people.
My bifana recipe is part street vendors version part my families. Yellow mustard is a stretch but its everywhere with vendors in Lisbon and I like YM. :)
Why not use Portuguese wine?