TotallyOz

I think I am the fist half of May. I have not heard of gay pride there. Have you heard anything about it? It is a big event? I would love to know more. Thanks.

hehe. No, this is what we need to know. There is a log in on the top menu bar underneath the words MaleEscortReview.com I always log in there and then go to the forums. I have always been able to post using Safari, Firefox, Netscape and IE. When I have tried to post and was not logged in, it does the same thing as you mentioned. The reason is that you are not just logging into the forum, you are also logging into the site. Eventually, this will also log you into the Chat and IM. The goal was to have a single login for the entire site. Thanks for the feedback.

Chuck, When you post a review are you in IE or using AOL? Are there any messages you are given? What version of both do you use? What OS do you have? Thanks.

Hooboy did something that no one had done before. He cleared the way for open communication between clients and escorts. Everyone benefited. It was a win-win situation for all. His contribution to this segment of the gay population cannot be undervalued. He did something amazing. He was a pioneer. The community misses him, as he was the one that held the M4M site together. He is also missed among those of us that were personal friends. He was unique, witty, odd, and spontaneous and kept everyone around him guessing as to what he would do next. I sent a photo to his family last year that his lover Foxy took on a boat trip that the 3 of us were on in Thailand. Hoo insisted that he rent a speedboat and spend the day on an island outside of Pattaya. I agreed. As the waves were high and the boat was jumping over them, he got up on the very top of the boat with his arms over his head and his knees on bouncing from the boat and the waves and yelling, "I am king of the world." I was yelling for him to please get down as I was nervous for him and did not want him to fall into the ocean and get hurt. He finally got down, gave a sly smile that said, "You only live once." I was a little antsy on the island as he made me nervous. He sensed my tension. When it was time to leave, he started walking into the water to go to the boat and intentionally fell into the water to put on a show for me and make me laugh. I did. But, he had forgotten that his new cell phone was in his pocket. His mind was not on his phone. He wanted to keep the party going. He wanted to make me laugh. He did make me laugh. (BTW: he brought along his florist on the boat trip as he thought I would be attracted to him. He kept his room filled with flowers and smelling wonderful.) He lived his life the way he wanted. He let no one interfere with his pleasure. Even when pressured to make changes, he stood the course he desired. He did that in his life and with his business. He is missed.

>I just have to say that this is the sweetest and most >beautiful thread I have ever read on any escorting board. >Congrats on finding something real and genuine! Love can be >found in the most unexpected of places. Thank you Jesse, your post was very sweet and MUCH appreciated! I did find him real and genuine. I also found him to be married. Ooops. I am sure I will get more than just a few I TOLD YOU SO Oz. But, for what it is worth, I loved every minute I spent with him. I will spend more in the future. I won't plan my future around him. But, as always, I learned a great lesson. If you have never read my signature, here is it again. I live it each day! Oz ---Life is here, life is now. Life is soooo short... and sex is just too delicious! Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, Champagne and Strawberries in one hand, Diet Coke and Godiva Chocolate in the other, a personal bottle of Eros, A BOX OF TROJAN MAGNUMS, and a good Cuban cigar in the your pockets (ALL partially used), a wallet ALMOST empty of currency but noticeably used from the rainbow colors of THE SEVERAL bills THAT REMAIN from a multitude of countries and cards charged to the max from the joys of life, body thoroughly used up, OLD AS TIME ITSELF, totally worn out and screaming "WOO HOO - what a ride!---

I had a fabulous time at Carnival. I loved every minute of it. I have some great tidbits to share and some good information on Rio and Sao Paulo. I got back from the Scala Gay event and got a call from a friend that my boyfriend had a motorcycle accident and was in the hospital. I had to make fast arrangements and get back to take care of him. No seats were left on flights out of Rio as Carnival just ended so I had to taxi to Sao Paulo and go on standby. It has been a long 48 hours. I hope to be back to Brazil very soon. However, I have to recoup from the trip I just made and then I will take some time and write down all the details of the trip as well as share some photos from Carnival. Thanks for your patience! Oz

Anxiously awaiting him today. He gets off work for 3 days for Carnival. We have tickets to the parade on Monday and to Scala Gay on Tuesday. I'll be taking my "puppy doggish" eyes guy and my favorite guy from 117. If I don't post much in the next few days, you will know the puppy dog eyes won me over. AGAIN! Oz Go Yankees! http://images.dpchallenge.com/images_portf...eview/45435.jpg http://www.ocfiles.com/dimages/oc_images/p...yes_398x271.jpg

I read about that experience before and have been very cautious ever since. I am sorry that happened to you. I know the breach of trust is hard to overcome. I'll add one more suggestion, always make sure that when you offer a sauna boy a drink, that you get the drink for him instead of giving him your number. Yesterday, I had a guy at 117 that I offered a drink and he got one. I didn't know that it was a triple with a red bull attached. Oh, well, live and learn.

I do agree with you on the Taxis. I use my hotel's car service most of the time. I always tip the driver. When I use a public taxi, it really depends on if he used the air conditioner, drove like a maniac or was the taxi driver from hell.

This is what is needed after a hard workout. http://photos1.blogger.com/blogger/5625/12...ot_escrime3.jpg

1. Don’t carry you passport with you. Once you get to your hotel, have them make a copy for you and carry that with you. That is sufficient should you need it while you are away from the hotel and if you lost the original, it is a true pain in the ass. 2. Avoid using cash machines outside of banks and malls. I had one bad experience with this last year. Now, I use the ATM in my hotel or exchange my money at the banks or exchange booths. 3. I avoid using my Credit Cards as much as possible other than my hotel or bank or ATM machine. Last year, after a shopping trip to a very upscale mall in Sao Paulo, I got back to the US only to have over 20k charged to my card. Needless to say, it was a pain in the ass to get it all straightened out. 4. Don’t take a lot of money with you. Plan your day, take only what you need. Take ONE ATM card if you need more. Leave the remainder in the safe in your hotel. 5. Don’t wear expensive watches or jewelry. Keep them in the safe in your hotel. These things get noticed by the wrong people very fast. 6. If you take a camera with you, keep it in a bag that is not obviously a camera bag. Keep it with you at all times. 7. When you go to the beach, only take what you need. Don’t take things that are not needed. Don’t leave your possession alone unattended. 8. When you are in a sauna, keep an eye on your locker and check back into that room occasionally. I don’t leave very valuable things in my locker. 9. When you take a boy into a cabin for a programa, when you shower, take your clothes with you. There are hooks in the bathrooms for these items and it is just a smart thing to do to keep your things with you at all times. 10. When you are at a bar or disco, don’t leave your drink unattended. Don’t accept drinks from others. When you get a drink, keep your hand over the top of it. This way, no one can put anything into the drink that will cause you to loose you common sense. 11. If you are into the street trade, don’t take someone from the street that one of your friends doesn’t know. Be very careful. A lot of the guys from the street are great fun but you should exercise caution. One thing that I learned on my first trip to Brazil is that I would not go with someone from outside of Curijina’s or anywhere unless someone knew the guy. I try to stick to this rule. 12. Most hotels won’t let you have a guest in your room unless they have a copy of their ID. This is a good thing and for your protection. Always make sure that your visitor has proper ID and when you get to your hotel, walk them over to the front desk to leave a copy of the ID as required. 13. If you are new to Brazil, don’t walk around at night unless you are accompanied. I suggest taking a taxi. It is very inexpensive to take taxis in Brazil and it may keep you safe. 14. All the saunas provide condom and lube to you. It is wise to use them here. The rate of HIV is high and you need to protect yourself. 15. Ask your hotel for suggestions on restaurants and venues. They know many good ones and they may help you to find something you have not heard mentioned before. 16. When you leave the sauna, see all the charges to you bill and make sure they are correct. 17. A few simple words in Portuguese is very helpful. If you have Itunes, download the Portuguese Language guide. It is quiet good and just listening to it on your plane ride down is useful. 18. I have a hotel taxi pick me up at the airport. I find it more comfortable for me as I arrive with my computers and cameras. 19. Brazil really is paradise. Have a great time. Be safe. Be smart.

Restaurants - Most include a service charge to the bill of 10-15%. If this is included, there is no need to leave more. Taxis- It is not necessary to pay any more than the exact value of the fare. Hotel Staff- Bellboy 5-10R, Doorman Valet 5-10R, Housekeeper 5-10R. I find that these people are the most important in the hotel. I also often find that tipping my housekeep daily that I end up with extra flowers, etc. that makes my stay more enjoyable. Sauna Boy - 20 R bare minimum if they are good. Remember that a Big and Tasty meal at McDonald's cost 13R. If a guy is VERY good, tip accordingly. I don't want to be accused again of destroying the Brazilian economy like I was last year, so I won't say my true feelings on this. If someone is amazing, tip him what you think the value is to you. Towel Boy - I often tip 5R for the towel boy and ask them to keep an eye on my locker. Bartender- If I go to a Disco, I will often leave a tip with the bartender of 5R. When I do this the first time, they always come straight to me when there is a huge crowd. It makes life easier. Doormen - Most doormen at the bars and discos will take a tip to let you in so you don't have to stand in line. If I am with a group, I find that 50R gets the entire group in fast. These are ONLY suggestions. Do what you feel is right and what you are comfortable with.

Also, please give us any feedback you have this weekend on the forums for login and posting. As this is the weekend that is make or break for this software. If you are unable to post, PLEASE e-mail us at: maleescortreview@gmail.com. Thanks! Oz

Firecat, Thanks for the nice response. As I always tell my friends, “do as I say, not as I do.” It is easy to give good advice to others but to heed your own advice is not so easy. In this case, I would have counseled my friend to remember the basis of the relationship. But, as I am that person, it is not so easy to do. As Barry said, “His smile is both broad and sincere. His eyes deep yet puppy doggish.” When you are dealing with someone with “puppy doggish” eyes, it is hard to look into the eyes and remember anything other than, how cute, how sweet, how sexy. Last year, I would have given up everything and moved here just for him. In fact, I almost did. But, by some miracle, it did not work and I was positioned into a land of smiles with some amazing guys that I adore and want to spend time with for many years to come. Timing is everything. Last year, I would have done anything to be with him. This year, I am more cautious. Yesterday, we woke up, went for a swim, and had a dual massage poolside as we drank our coconuts and soda. We relaxed in the hotel and got reacquainted many times. We went to dinner at Marius in Leme. I know you love that place Firecat! My boy loved it as well. He was very happy to be there. The atmosphere was very carnival and the floor was full of little white beads that made its way as high as your ankle. The food was excellent. The drinks were superb. The atmosphere could not be beat. When the check same, the bill was more than his family pays for rent in one month. He was aghast. We said goodnight, as he had to work the next morning. I made my way to the artist market in the middle of Copa and then got back to my room for a nice sleep. He had exhausted me. I was tired. I did no saunas yesterday. I did little other than spend time with him all day. It was my best day in Brazil. So, my mind is on track. My heart lost its way. My cock is in heaven. My ass hurts. My balls are drained. My back is relaxed from the massage. My face is covered with a bit of sun from the pool. My eyes make me look like a raccoon as I wore my goggles to swim. My wallet is empty from a nice dinner. My stomach is full from all the shrimp and lobster. My smiles is still as wide as the moment I laid eyes on him. Just another day in paradise! Oz

> but by definition you can >never be "in love" and eventually you will come to >see that. You had me till this statement. I agreed with most of your post. But, I can be in love no matter what. Perhaps, that love may not be returned but that does not stop the falling in love part. >At that moment, the highest high is reciprocated >only by the lowest low. Oh yes. I remember my departure from him last year. It took a few weeks in the Land of Smiles before I could get back to my usual cheery self. >Good sex, recent >sex, even paid sex is the best tonic for a high school crush! LOL. 100% agree!

>Finally, as many have told me, life is very short (and growing >shorter all the time) There is no time like now to start >living the happiness you deserve for the rest of your life. You are a wise man! Perhaps I say this because I agree with what you say. Thanks.

Thanks for your advice guys. Abandon ship? NEVER. Just picture me as the captain of Titanic. As Leo and lady were leaving the vessel, the captain took the helm and did what most do, they go down with their ship. This guy has been with me 2 nights this week. The first day he left and asked for no money. I offered but he refused. Last night, he said again that he wanted to live with me and be my boyfriend. Perhaps he has bigger dreams than a programa. He is not a sauna boy. He worked there for only a short time. Has had a full-time job for the past 10 months and does not want to give it up. He took holiday during Carnival. I don't know what will happen beyond that. I did offer last year to take care of him and even move here for him. I took a trip down for the move but his family insisted that we live near them. Like, within blocks. That was not something I was capable of doing as they do live where I would want to stay. I let him decide what he wanted and he could not go against the wishes of his family. He told my best friend last night, she speaks the language, that he has regretted that since that day and has tried to get in touch with me for 9 months. He is now ready to move ahead. Again, I am not sure what this means for me. I have a great life in Thailand and don't plan on living in Brazil full-time. Part time? Some time? I don't know. I am simply enjoying my time with him today. I woke up with a smile. He is simply adorable. As Marc Anthony and TY have seen photos, I am sure they can testify to the fact that he is hot. But, that is not all. He is sweet. He is caring and he says he wants to stay with me everyday I am in Brazil. Having been 2 long term (over 4 years each) relationships that started a client/escort, I can say that they do work at times. It is not the norm. Some guys are looking for something other than the hot boynextdoor. Some are looking for a caring loving individual who takes great care of them emotionally and mentally. In both of the longer than 4 year guys, I was poor. I could afford an hour every week or so but could not take care of sometime. They both stayed. They also both left after 4 years. But, in the interim, we had a great time. I am an advocate for always following your brain. If you brain and your heart are ever in synch it is great. It not, there are some decisions to be made. I have a few. But, for today, I will simply bask in the sunlight by the pool with my Latin lover. Sorry, Marc, as you know, if he stays with me, I am less likely to find Eyki for you.

>1) Chain him to the wall with food and bathroom within reach >and never let him go, or > >2) Suspect you are being given a (highly) optimistic estimate >of the time/work involved in such a project. :-) ROFLMAO You are right! How did you know I had the chains?

Club 117 was great today. I got there early and the place was decorated for Carnival. It adds a different feel to the place. Since my last trip, they have also spruced up the place. New couches. New paint. New floors upstairs. It looks good. I met a guy from Curitiba today that was of Italian and Brazilian decent. He was a gem and I had a nice time with him. I got Renaldo to give me a hard deep tissue massage and that really put a great feeling back in my bones. I met several other guys who wanted a programa but I told them I was finished today and had already cum. All politely moved on. Except one. He stayed with me for a bit. Finally, he convinced me to go up. It was without a doubt the best sex I have had on this trip other than my one special guy. He was passionate, aggressive, did what he said and did a great job at it all. Marc Anthony would have died and gone to heaven at 117. Twinks have been there each time I have been there. I had a blast today. My entrance fee, 3 room charges and several drinks turned out to be 85R. Each programa cost 50R plus tip. The massage was 30R plus tip. The taxi ride back to my hotel was a nightmare. The driver spoke no english. He stopped to use the restroom and get gas. He took the long way to the hotel. All in all, it was a 1 1/2 hour trip. Now relaxing in my room, waiting for my friend to appear. Night all!

I have my head on my shoulders when it comes to escorts. I know where I stand. I have been with many over the years and I know the routine. I know how to be a friend and how to be a client. I know the difference between them. I keep my heart separated from a relationship with them. Always! Well, not really. I met a guy on my trip here last year for Carnival and I fell for him bad. He was only at the saunas for a few days on that trip and then took a job full-time. He used the saunas as a go between. He has not been back to them since. When I got to Rio I called him. He was happy I called. He came to see me. I adore him. There is no communication at all between us, as we don’t have a common spoken language. Last year I took him to Carnival and we spent a good fortune on the seats. My hotel wants me to do the same thing this year. I told them it was dependant upon this guy that was on his way to my hotel. As they are the ones that call him for me and translate the conversation, they know me and they know him. Tonight, my interpreter said, “You are in love with him.” “I am not,” I said. “Oh yes you are. Every time he comes, your face lights up. Your demeanor changes and your smile goes from one end of the room to the other.” I love being with escorts. I also love saying goodbye to them at the end of our time. I don’t love saying goodbye to this guy. I am almost in tears as he leaves, as he has to work and support his family. I consider myself a wise client. I am not sure what happened that made me fall off my intelligent ladder and not think with my head. I am quite sure I am thinking with my heart and I am not sure that is a good thing. Don’t get me wrong. There are many escorts that I love. But, I am not in love with them. I am just not sure I am going to be able to distance myself from this one again. Anyone else with similar experiences? Any advice? Oz

If anyone needs a gmail address and does not have access to one, send us an e-mail to: maleescortreview@gmail.com and we will send you an invite. Oz

>I know this may sound a bit trivial, but it means something >to me. About a week ago, I sent a message to the management >through the "contact us" feature. I simply asked if >there was a way to increase the font size when reading this >site as the mice type they use is very hard to read. When I >sent my message, I got confirmation that it was sent and a >message saying a response would be coming very soon. Well, I >am still waiting. > >When I read Oz's complaint about M4M not replying to him when >he asked questions, I was sure that I would get a quick >response as he is part to the management here (I think). But, >nope... nada. So isn't his comments just a little "pot >calling the kettle black"? As I say, my question may not >mean much to him, but it does to me. Just as his questions >to Daddy meant something to him, but I could care less. PS. Here is the response that was given to you via e-mail from TY. Perhaps you can look in your spam box for it? If not there, AOL may have deleted the answer or Hotmail often takes a few days to get through to the system. I know all e-mail for gmail works well so far. Just an FYI. Your Answer Hi, I wondered the same thing as my eyesight is not what it used to be. I suspect that it has to do page fitting all of the information on a standard size webpage. Our pages are heavily loaded with data. I will verify that hypothesis. If you are using Firefox then you can increase font size under the View Meny/Font size. Explorer doesnt allow me to adjust but I will ask tech guys if they can remedy that. Thanks for your inquiry and thanks for your participation. The Management

Ok guys. The programmers have tried to upload new fixes one more time. They asked that we please try the Forum again. If this is not successful, we will go with another forum board software package. I do apologize deeply for this. We had wanted to keep the DCForum but the programmers have now put in over 200 hours on this issue alone. That is about the same cost as it would have been to make the board from scratch. So, please test tonight and if the new updates work, I will party hard in Rio tonight. If they don't, I may party too hard and that is never a pretty sight. Thanks! Oz

If you are on AOL you did not get any response from us at all. It was sent but did not get through. If you sent via the Contact Us link, we responded to it. We respond to all questions. We respond in a timely manner. However, if you did not get a response, send it to maleescortreview@gmail.com and we will answer it. Or, if you really want a public response, post here. I'll respond tonight.

After dinner at Bolinha's last week in Sao Paulo, I wanted to find out more about Brazilian food and its history. As a bit of a food buff, I have always enjoyed learning about different kinds of food and its history. Brazil has a great mixture of past and present in its presentations. I have also been considering a move to Brazil for some time and am down here to learn more about that but also do to some research on all things Brazilian (more on that later). I have had the past few days in Rio to do a lot of work. I have made it to the saunas and so far have hit 4 different ones. I spent most of my day yesterday at 117 and had a good time. Sorry, for the sporatic postings, it is hard to find time down here to get everything I want to accomplished each day done. Oz BRAZILIAN GASTRONOMY – A BRIEF HISTORY The Brazilian culinary is a product of cultural tradition, geography and circumstances of its drastically different regions. The different dishes that today compound what is known as Brazilian Cuisine emerged from the dominant culture present in a region: Portuguese and – mostly -Native Brazilian Indian in the North; a combination of Portuguese, Native Brazilian Indian, and African in the Northeast and part of the Southeast (up to the very south of Minas Gerais); mainly Native Brazilian Indian and Portuguese in the West, and Portuguese and other Europeans (Italians, Germans, Austrians, Russians, Polish, French etc.) from Sao Paulo state to the south border of Rio Grande do Sul. This is not a rigid classification by any means, for in every region there will be a sub-influence of this or that group, collaborating for a different development in the local cuisine, but it is a safe guideline for anyone interested in learning why it is so difficult, if not impossible, to classify under one label, the incredible gastronomic variety available today in Brazil. Before the arrival of the Europeans, the meats consumed by the Indians were whatever was available at their location, like birds (toucans, nhambus, araras, urus), mammals (monkeys, tapirs, capivaras, quatis iraras and deer), besides a huge variety of fish and seafood. Indians didn’t consume water birds, like ducks, due to their beliefs that, if they did, they’d lose their vigor as swimmers. Several travelers reported extensive lists of the Brazilian indigenous fauna, emphasizing, from the beginning, two very important elements in the Native Brazilian Indian diet: corn and mandioca (cassava). Both would be present in the story of European travelers up to the 19th Century, as they would point the several types of uí (cassava flower) available among Indians: carimã, a fine flower; uí-tinga, a white, semi-toasted flower; uiatã, a roughly, dark toasted flower; tipirati, sliced cassava mashed and grinded in a pestle, then left to dry under the sun, and puba flower, made with softened cassava, fermented in water. This reduction technique of food in to flowers was the main resource available to the Indians when it came to food preservation, facilitating its transportation and maintenance in long journeys. Besides the uí, Indians produced other kinds of flowers they called cuí, using other tubercles like the native and much appreciated sweet potato. Even fish would receive similar treatment: after abundant fishing expeditions, the fish would be dried in the moquém (a kind of wooden grill), mashed and grinded in a huge pestle, resulting in what they called piracuí, or fish flower. Indians enjoyed very easy to prepare roasted meats, and also flowers, for they could prepare several dishes with it like pirão (cassava flower mixed with meat broth, until it gets a thick consistency), mingau, a dish with the consistency of a hearty soup and paçoca (dried meats or fish mixed with cassava flower, pressed together until it develops a firm, hard consistency). Almost immediately after their arrival, the Portuguese initiated the domestication of animals and started to raise animals for food, a very important activity in the early days of colonization. The newly discovered world received many exotic animals from Europe: dogs, bovines, pigs, goats, chickens, and horses, all non-existent in the new continent. The Portuguese introduced the cultivation of wheat, barley, rice, sugar cane, besides the costume of maintaining vegetables and fruit gardens. Brought by them also were bacon, condiments (garlic, onions, cumin, cinnamon, cloves, ginger, gergelim, saffron, parsley, olive oil, vinegar etc.), opening new avenues in the processing of foods. From their daily diet they imported their “refogados” and “cozidos” (stews and ragouts), meat and vegetables dishes cooked in generous sautées of garlic, onions, olive oil and other condiments. The African slaves added a twist to the Portuguese “refogado”, by using coconut milk and palm oil, enlarging the possibilities for “cozido” of meat, fish and other seafood. Refogados and cozidos were the embryo of the common feijoada of today, even though until recently the creation of the feijoada was attributed to the African slaves. Actually, in all Latin Europe, dishes prepared by slow cooking meats, poultry and/or fish and seafood, mixed to other ingredients like beans, rice or legumes and vegetables, are common: besides the Portuguese cozido, a mix of several cuts of meat with white beans, legumes and vegetables, we have the cassoulet, in France, the paella in Spain and the bollito in Italy. Africans preferred to cook their beans separately, in order to preserve its original taste, an indication that they would not mix so many different ingredients with beans, resulting in the feijoada (a very hearty stew with several cuts of red meat and pork as main ingredients, cooked slowly with beans and water, seasoned with sea salt, cumin and bay leaves, and a huge amount of sauteed chopped garlic added at the end of the cooking process. Legumes like maxixe – no English translation: a delicious green legume reminding a kiwi in format, with a coarse skin – collard green leaves, jiló (no translation either: a green, round legume with seeds inside, juicy and tart in taste, similar in appearance to the little Asian green eggplant - okra and pieces of pumpkin were frequently added to the mix in the Northeast). The beans used were always in agreement with local preferences and availability: in the Northeast, feijoadas were prepared with “mulatinho” beans, in Rio de Janeiro with black beans, in São Paulo and the rest of the south with “roxinho” beans, though it is more and more common to find the dish prepared in the south also with black beans. Asian in its origins, rice was first cultivated in Europe by Arabs, while the Portuguese transported the grain to Brazil. In the 19th Century, rice was cultivated in the Vale do Ribeira (south shore of São Paulo state, where the land provides enough humidity for its culture) and from there exported to Europe, where it became widely used. The idea of mixing rice with beans emerged first in the south of the country, where it was first cultivated, being introduced much later to the north and northeast, where beans were eaten with cassava flower, dry or fresh meat or fish, until very recently (up to late 1960’s/early 70’s). On the other hand, cassava flower, abundantly used in the north and northeast is not a daily part of the diet in in São Paulo, Paraná, Santa Catarina and Rio Grande do Sul. In those states, cassava flower is used almost exclusively as farofa, a side dish prepared with it, a necessary presence in any minimally decent feijoada. According to researcher Câmara Cascudo, beans became popular almost simultaneously among the northeast cowboys and the bandeirantes paulistas (explorers from São Paulo; groups of bandeirantes would travel to unexplored lands in the country, conducting cattle, looking for gold or precious stones, starting new settlements in order to secure the land against undesirable invasions of territory by foreigners, particularly Spaniards). During their workday and/or excursions to the unknown jungles, cowboys and bandeirantes always carried dry meat (very similar to the American jerk meat), cassava flower and beans, a very easy, almost non-perishable food, also a good source of protein. Bandeirantes planted beans in virtually every new settlement established, and also along their trails, so when they came back it was always possible to have something to eat, in case there was nothing left at the end of their voyages. In the case of the northeast cowboys, besides cassava, beans were one of the few sources of food widely accepted by the dry climate of the region, reason why it was so widely cultivated. In Bahia, particularly in Salvador, the state capital, the West African presence brought about a very unusual gastronomy: religious ritual foods from yorubá tribes that, with the passing of time were incorporated to the local cuisine. Dishes carefully prepared like vatapá, an intricate stew made with fresh and dried shrimps, shrimp shell flour, palm oil and fish (just to name a few ingredients), or amalá (also known as carurú – no English equivalent), made of painfully thin sliced okra, shrimps and palm oil, are known as ritual foods for Yansã (a warrior goddess, the winds are her element) and Xangô (ruler of Justice, god of thunder), respectively. African dishes like these became popular outside the African community, most likely due to its spectacular aroma and delicious taste. One can imagine that, most likely, during colonization, slave owners ended up tasting the African dishes and certainly approved of it – who wouldn’t?... Today, these West African recipes are popular mainly in Salvador, but lately became well known in the majority of state capitals of the country, though variations in recipes were introduced almost everywhere. Other African dishes worth mentioning are the “moquecas”, recipes where the main ingredients are fish and/or seafood, prepared with coconut milk, palm oil and spices. Exclusively found in Bahia, until a hundred years ago or so, these moquecas ended up traveling to other states of the northeast and also to the southeastern Espírito Santo, where their local verson, called “moqueca capixaba” is a source of local pride. To this day the capixabas (inhabitants of Espírito Santo state) claim that they “invented” the moqueca; we should all listen quietly and pretend we believe them!... In other states of the northeast, the forte is seafood, due to its abundant availability, though some types are not found elsewhere, like the very popular sururu, a very small mollusk of unforgettable taste, cooked in a tomato broth and usually served with white rice. Sururu is rarely known outside Pernambuco and bordering states, since it usually occurs in that region only. The north region (states of Amazonas, Acre, Amapá, Pará Rondônia, Roraima and Tocantins), with its unusual flora and fauna, and unquestionable Native Brazilian Indian influence in its everyday diet, lends to the country recipes virtually unknown elsewhere like tucupí, a powerful poison extracted from the cassava, boiled for a long time and transformed in to a delicious sauce used to prepare pato (duck) no tucupí, one of the most typical dishes of the region. Another very popular dish in the north is tacacá, an indigenous daily recipe prepared by mixing in a bowl, the yellow tucupí broth, overcooked cassava, dried shrimps and jambu leaves (a delicious vegetable that will mildly numb your lips). Tacacá is so popular up north that it became almost a mandatory ritual during the eternally hot and steamy afternoons of the Amazonian region. A wide variety of fish, many unknown outside the region (pirarucu, tambaqui, tucunaré, jaraqui etc.) are also a daily presence in the local culinary, not exactly a surprise when we consider that the region has over eleven hundred rivers! Common native fruits, unknown until recently to other parts of the country and also outside Brazil are cupuaçú, açaí, burití, beriba and cajá, widely used in the prepare of refreshing juices and desserts. São Paulo and the other southern states (Paraná, Santa Catarina and Rio Grande do Sul) are blessed with the widest variety of foreign influences in its culinary, probably the most obvious example of why it is impossible to determine a gastronomic model that should fit the whole country, a so called Brazilian Culinary. These were the states that received the majority of European immigrants: Germans, Austrians, Italians, Polish, Russians, French, Irish etc., besides the Portuguese colonizer. More recently, the 20th Century saw a huge influx of Asians settling in the region (Japanese, Chinese and Koreans), so its cuisine can provide the best examples of dishes of several nationalities, many of them prepared with a local twist, sometimes the addition or substitution of an ingredient used in the Old Country but not found in the New World. Brazil is a country of continental dimensions with very different cultural influences combined. Its national cuisine can be considered either the indigenous influences, present to this day in the Brazilian tables of the north region, the African dishes, famous in Salvador, the European taste developed in the southern states or a combination of all of the above, without prejudice for its authenticity. cc MaleEscortReview.com 2006