Brazil

A Continental Cuisine Series

Brazil

Day 1 - Traveling is always fun

Early on a Sunday morning we all met at the airport, Janice (Director), Rich (Sound), G (Cameraman), Sam (Assistant Producer), Al and me. Heathrow would not let us film, so we did a spoof piece to camera with Alison running out of the hotel lobby just off the airport with an inflatable bird and a lilo. But like most things we film it never got used, real shame as I loved it. We went on to have breakfast and a safety briefing. Security is always a high priority in Brazil, but even more so now. We had a full time security guy with us and a fixer. We were to film in Rio for three days then travel up the coast to Paraty for a couple of days, then over to Iguassu right on the Argentinean border. Then fly back to Rio and home. All very exciting stuff.

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After taking an age to get through customs, we finally boarded the overnight BA flight to Rio, some 12 hours away. The staff are always charming, especially when you have a camera with you. I settled down to a nice glass of fizzy water and read the menu. I have to say I’m not a real fan of airline food (don’t know anyone who is) and I have a lot of sympathy for the cooks who prepare it and the poor staff who have to make it look and taste nice at 35,000 feet.

So having said all that, lunch offering was a very nice balance of light dishes. I had marinated Shetland salmon with dill. A nice mild cured salmon, fresh and firm. The bread was better than before, not rock hard and not too hot. My main of poussin breasts, yes just breasts, cooked very nicely. Probably sous vide (cooked in a plastic bag for hours at a low temperature) I don’t have a problem with cooking in a bag, the food service industry has been doing it for years, but it does render food a bit tasteless and all the same texture.

I tend not to drink at lunchtime on a plane; I find it sends me to sleep far too quickly. I watch a couple of films and write a bit of this blog then fall asleep.

Before I know it its dinner time and I order a perfectly acceptable glass of Pouilly Fume Buffatte 2011. Dinner offering again is rather nice and I plump for the mushroom and artichoke frittata. Nice not too heavy warm and restrained (thank god) on the dreaded truffle oil. I was slightly nervous as I got a waft from the kitchen. Main course was a baby fillet steak, fennel, baby potatoes and sweet baby carrots. Again, perfectly cooked and very nice. Dessert was a sort of rhubarb dome with jelly, coated in white chocolate and served with semi dried rhubarb ribbons. Waste of time, they taste and look awful and eat like shoe leather. Overall though a very nice dinner.

After that feast it was off to sleep and I really did sleep well.

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