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You eat meat until you die, massive, garlicky heaps of short ribs and spare ribs and sausage and rump and chicken, roasted above a seething bed of live mesquite charcoal and sliced off metal spears onto your plate by a meat-bearing waiter, one hunk of protein at a time. Sausages are pink, garlicky things, like Portugese linguiça; short ribs are chewy, with a distinct tang of smoke; tri-tip is pink and profoundly meaty. Roast picanha, a dripping, rainbow-shaped slab of meat sometimes known as the rump cap, is crusted black, possibly the only piece of cow you'll ever find that tastes better well-done than medium rare. Churrasco, this Brazilian barbecue feast, seems to be the favorite meal of everybody who goes to Rio on vacation, and By Brazil, where dinner also includes a pass through a rather extensive Brazilian buffet, is about as classic as they come.
Agung Agung has all the stuff that would be standard if Indonesian food were as common as Thai: good, clumpy fried rice with scallions and ham; delicious bakmi noodles, a sort of spicy Indonesian chow mein, fried with dark soy, shrimp and plenty... More »
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