Boy did I get off topic.... So I have been here 7 years. It is hard for a person who has always lived in the same town, the same State, or even the same Country to know how different just the day to day things are when you live in a new Country. Just an example - here powdered cinnamon is 'Canela oa China em pó' and basil is manjericão, and those are the easy things.
Camillo take me to a butcher shop and we decided on several different meat types. Meat here is very lean, and the names of the cuts not recognizable. First I did leg of lamb. Camillo thought it great but hated the mess I made in the kitchen. No pan with rack so I cooked it on the oven's rack with a drip pan underneath.....(when I cook he cleans up, when he cooks I clean up). Even with the mess it was so good we went back for more. (meats)
I came away with what they called (translated) an American roast. Not all stories can be a success. This ended up being a very thin piece of dry meat wrapped around a SAUSAGE! Camillo great and supportive husband that he is, ate it with gusto.... but was pretty bad.
Lesson learned: never buy what they call TIPO (type) Americano or Italiano.….anything. is not what you expect. It is something someone imagines to be American or Italian but I suspect they have never been further than their mother's back door.
I have done Salmon with honey mustard marinade - Salmon is good here, and this was delicious and now am trying pork chops, which tend to be dry, very dry with no marbling of fat, using the same marinate. In just a few minutes I will put it in the oven and bake them. Am going to add a side of risotto with fresh mushrooms......
I am willing to listen to any and all suggestions. Remember that recipes that call for specifics, like cream by your local Farmer or like sour cream which I have never found here, might be difficult for me to find equivalents and I do not have fancy pans and can not get them without waiting for a trip to the USA. But give me your ideas or what you have learned - and we will see.