Comments for Brazil's Barbecue Alchemist Is Bringing His Art to the US at http://www.brazzilmag.com , comment 0 to 3 out of 3 comments http://www.brazzilmag.com Wed, 07 Jan 2009 22:13:41 +0100 FeedCreator 1.7.2 http://www.brazzilmag.com/content/view/8479/54/#pc_10191 Bullshit bafels brains! And it is profitable also..I rest my case $$$$$$ - doggydaddy Sat, 21 Jul 2007 05:51:49 +0100 http://www.brazzilmag.com/content/view/8479/54/#pc_10190 Throughout the food engineering course I did tests and discovered the possibilities of mixing textures, flavors and aromas. I learnt how to extract everything that food can give that is best, You have to be kidding!! All Chefs du Cuisine during the 1st six months of their 4 year course learn this. - doggydaddy Sat, 21 Jul 2007 05:48:04 +0100 http://www.brazzilmag.com/content/view/8479/54/#pc_10189 I have been consulting and opening Brazilian style churrascairas for years.... around the world. Bangkok, Moscow, Singapore, LA, Sidney... and I can tell you that as an international food and beverage specialist it does not take a degree from Brazil in Food Processing to create and execute a very simple method of marinations, rotations, herbed rubs etc to open a BBQ operation. THis is just more" Bull Shit" from a country that claims to have invented the Toothpick!! - doggydaddy Sat, 21 Jul 2007 05:37:16 +0100