thegoodfellas/blogset-br huggingface dataset:
foi feita em familia. Sim isso e possivel e ate mesmo aconselhavel, pois e mais rapido e pratico do que cada 1 tirar um visto. A taxa de inscricao era uma so (ate 5 membros), porem as taxas do banco eram individuais.Como meus pais sao idosos, a gente pegou senha preferencial (a entrevista foi uma so com todos juntos), mesmo assim demorou muito.Primeiro porque nao adiantava chegar muito antes. Tem fila em todos as etapas e voce so entra no horario que foi agendado, nem tenha esperanca de conseguir adiantar algo.E muito importante antes de ir pra entrevista confirmar todos os docs basicos ja citados, assim como os docs complementares. Se voce precisar tirar alguma copia na hora vai gastar horrores, os despachantes, foto express e xerox cobram mais do que superfaturado, e quase um crime. Uma conhecida minha quando foi fazer a aplicacao esqueceu de imprimir a confirmacao de agendamento. Gastou R$20,00 pra imprimir num lugar perto, entao ja da pra imaginar...Tambem deve lembrar de nao levar nenhum equipamento eletronico (celular, mp4, maquina digital, tablet e etc) eles sao terminantemente proibidos no consulado e la nao tem guarda-volume ou alguem pra deixar as coisas. Se levar, ou tem que jogar fora ou alugar um guarda-volume perto, que tem precos abusivos, logico. Lembro que tinha um cara na nossa frente na fila que tinha um fone de ouvido no bolso do paleto, coitado teve que se desfazer do mesmo fora do consulado. Obrigada Bin Laden pela paranoica yankee.La dentro nao existia glamour nenhum, eram so filas e mais filas. Primeiro era uma fila pra pegar a senha da pre-entrevista. O funcionario perguntava se ja tinha tirado visto antes e se era em familia ou individual, assim como o tipo de visto (estudante, negocio, turismo e etc). E com esse funcionario que se pegava a senha preferencial, se for o caso.Em seguida, se deixava os docs + passaporte com um funcionario do guiche de pre-entrevista. Dali tinha que aguardar sua senha ser chamada pra coleta das digitais. A ordem de chamada era totalmente aleatoria e estranha, nao tinha como adivinhar quando chegaria sua vez. Nesse interim, passava uma funcionaria distribuindo um envelope de envio express + o doc do aviso de recebimento, que era como os passaportes eram enviados caso o visto fosse concedido.Uma vez deixadas as digitais, tinha que aguardar entao pra entrevista em si. Como dessa vez estavamos com senha preferencial, logo saindo das digitais, fomos pra ponta da fila e fomos chamados em seguida no guiche.A entrevistadora era uma americana loira com sotaque muito carregado. Ela perguntou o motivo da viagem e datas. A gente por iniciativa mostrou o convite, o save the date, a declaracao da igreja onde minha irma ia se casar e isso por si foi necessario pra ela informar que o visto seria concedido, so com a ressalva de que pelo fato de ser o primeiro visto de todos, seria por um periodo menor (6 meses apenas e com uma unica entrada). Ela entregou a ficha pra entregar na saida (pra empresa de envio) e desejou
boa viagem pra todos.Saimos de la todos felizes pelo visto, mas com aquela sensacao que poderia ter sido melhor se ja tivessemos conseguido o de 10 anos, mas fazer o que?Foi feito entao o pagamento da taxa de R$20,00 (eu moro na Grande SP) e voltamos pra casa. Depois de 4 dias chegaram os passaportes com os tao esperados vistos.O engracado foi que nenhuma comprovacao de fundos, nem documentos pra comprovacao dos vinculos com o Brasil foi solicitada. Se a gente tivesse mentido teria conseguido da mesma forma. Eu sei que ir uma familia pra entrevista deve dar muita credibilidade, mas mesmo assim foi bem mais facil do que o esperado... So o fato de ter tido que gastar tudo de novo pouco tempo depois que foi meio foda, mas valeu a pena.Mais tarde conto o que rolou na viagem e o segundo visto.Por enquanto e so.AttGlautrilha sonora do post:
size and density of the fish), a two-way exchange takes place, with much of the moisture drawn out of the fish and some salt soaking in. This combination of reduced moisture and salt inhibits the growth of spoilage bacteria, a basic principle of all cured meats. Most fish are given a second cure after the initial salting to add additional flavors. Recipes for this second cure are often proprietary secrets, but they typically include sugar in some form; like salt, sugar both draws moisture out of and soaks into the fish. Often the second cure will include spices or herbs, and sometimes a bit of rum or whisky. After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions: it provides an ideal surface for the smoke flavor to adhere, it helps seal in the remaining moisture through the smoking process, and it prevents the fats in the fish from rising to the surface and spoiling. The actual smoking takes place inside a chamber filled with smoke from smoldering hardwood. At this point the process diverges; fish are either "hot-smoked" or "cold-smoked," depending on the temperature of the smoking chamber. The choice determines the texture, flavor, and potential uses of the fish. In cold-smoking, the fish is slowly smoked, often for 24 hours or more, at a temperature from 60 to 110 degrees F. Commercial smokers use a system of liquid-filled cooling tubes, a sort of reverse radiator, to remove excess heat inside the smoking chamber. In this temperature range, the fish is not cooked, just dried a little further and infused with smoke flavor, so it remains especially moist and tender. The best known cold-smoked fish is the type of smoked salmon variously known as "lox" or "Nova." Lightly cured, tender, and moist, it can be sliced thin without breaking apart. (The name Nova, by the way, dates from an earlier time when much of the salmon in New York came from Nova Scotia; today, the fish is likely to be either Pacific Chinook or coho salmon or Atlantic salmon raised on farms.) Sturgeon also takes beautifully to the cold-smoke treatment. Hot-smoked fish actually cooks during the smoking process, in which the smoke gradually reaches a temperature of up to 180 degrees F. Smoking time is generally less than for cold-smoking. The result is firmer and flakier than cold-smoked fish, yet moister than grilled or "barbecued" fish. Temperature control is just as critical in hot-smoking; if the heat gets too high, the fish will lose all its moisture before the smoking is complete. This is the kind of smoked fish produced by most home-sized smokers. Many types of fish can be hot-smoked. In addition to salmon, commercially available choices include trout, various tunas, and the Northwestern fish properly known as sablefish but usually marketed as "black cod." The golden-colored whole smoked whitefish sold in delis also fall into this category, as
do smoked mackerel and bluefish. Don't expect to slice hot-smoked fish the way you can lox; it will crumble if cut too thin. Cut hot-smoked fish into cubes, chunks, or thick slices, or just flake it apart along the natural seams between the muscles. In this form, the fish is ready to use in salads and other cold dishes, or gently warmed in a pasta sauce. Ideally, smoked fish should get its flavor and mahogany color from the smoke, but many cheaper smoked fish have smoke flavor added, and some varieties, like some hot-smoked and garishly colored "kippered" salmon, use artificial food color as well. In fact, some of the brightly-colored cured fish sold in supermarkets are not smoked at all, simply flavored with a cure that includes smoke flavoring. In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry, for storage at room temperature or in a cellar. Today's cures are lighter, so most forms need to be refrigerated. They will last longer than fresh fish, but you should still plan to use them within a couple of days of purchase. Both hot-and cold-smoked fish can be frozen, and in fact a lot of delicatessen lox is stored and shipped in this form.For longer storage, some smokers pack their fish in cans, or in the newer vacuum-sealed foil packaging known as a retort pouch. The latter is like "canned fish without the can"; just like canned fish, the fish in a retort pouch has been fully cooked and sterilized in the packing process, so it can be stored at room temperature for up to seven years. Don't confuse retort pouches with vacuum-packed plastic packages, however; vacuum-packed product is just as perishable as lox bought from a deli. Read and follow package labels carefully with these as with any seafood product. Lox-and-bagel is a common weekend brunch combination, but here's another variation on the same theme that's just as suitable for lunch or supper. It's based as much on the Danish open-face sandwiches known as smrrebrd as on the Jewish deli standard.
The 3 Men's Fish Smoking ProcessThe following process is for smoke cooking (sometimes, called hot smoking) as opposed to cold smoking. Smoke cooking is in effect a cooking process. Use this technique for fish that you expect to eat immediately or within up to three weeks of cooking (six weeks if the finished product is vacuum sealed).This process can be used for any type of fish and involves preparing the fish, brining, drying and smoking. It is easiest to work with filets of fish but you can also use fish steaks or cleaned whole fish. Preparing the Fish 3 Men's Brine Recipe Brining Drying Smoking Our Tips for Smoking FishBooks on Smoking FishFor pictures of this entire process check out 'The 3 Men Fish Smokery'HomeSmoke it Up ! History of Smoked Fish All about Smoked FishHow to Smoke Fish3Men Fish SmokerySmoked Fish RecipesCommentsPreparing the FishUse only fresh fish or fish that was frozen immediately after catching and thawed just before cooking. Rinse in fresh water and trim all loose pieces and bones. Hemostats work well for removing bones in filets of fish. Your finished product will be much more attractive if you clean and trim the fish properly. Skin may be left on or removed. It is easiest to leave the skin on for the smoking process since with most fish it can be easily removed after smoking. It is best to work with batches of fish that are similar is weight as this is one of the variables in establishing the time of brining.Brining Explained3 Mens Fish Smoking Brine Recipe* 1 U.S. gallon of water at room temperature 2 cups salt 1 cup brown sugar 1/3 cup lemon juice 1 tablespoon garlic juice (or 1 tablespoon garlic powder) 1 tablespoon onion powder 1 tablespoon allspice (it is best to sift this into the water to avoid clumping 2 teaspoons white pepper *This recipe is for an 80o brine and can be multiplied as many times as neededIn a glass, plastic or ceramic container (never wood or metal), mix all of the ingredients thoroughly until dissolved. A small handblender such as those made by Braun works well for mixing the ingredients. For brining fish we like to use rectangular plastic containers that are four inches to six inches deep. These can be purchased at restaurant supply stores. As long as it is not wood or metal, any type of container is acceptable.Place the fish in the brine solution ensuring that all pieces are completely submerged. Place plates on top of the fish to maintain complete submersion. For short brining periods (three hours of less) in cool temperatures the brine may be at room temperature if the fish is well chilled before placing it in to the brine. If the fish is not well chilled and/or the ambient temperature is warm, place the brine and fish in a refrigerator for the duration of the time of brining. Alternatively, you may place bags containing ice in to the brine mixture to cool the temperature. Brining TimeThe type of fish, the weight of the pieces
and whether the skin has been left on or removed establish the brining time. Following are general guidelines for time of brining. Adjustments to the general guidelines for type of fish and whether the skin is left on or removed are discussed below.Weight of Each Piece of FishTime for BriningUnder 14 lb.30 minutes14 lb. To 12 lb.45 minutes12 lb. To 1 lb.1 hour1 lb. To 2 lb.2 hours2 lbs. To 3 lbs.3 hours3 lbs. To 4 lbs.4 hours4 lbs. To 5 lbs.5 hoursNote that the total weight of the fish is irrelevant. Time of brining is established by the weight of the individual pieces of fish. That is why it is easiest to work with batches of fish of similar weight.Adjustments to Time of Brining - If the skin is left on the fish then increase the time of brining by 25%. For oily fish (Great Lakes chub, Atlantic herring, Gulf pompano, most trout, whitefish, cod, mackerel, salmon, sturgeon, dogfish, etc.) increase time of brining by 25%.Overhauling - To obtain the best curative and flavoring effect from brining, all pieces of the fish must be freely exposed to the brine solution. Overhauling is simply the process of rearranging the pieces of fish in the brining container to provide for a proper turnover. Overhauling is not necessary for brining periods of two hours or less. For longer periods overhaul occasionally (e.g., for a four hour time of brining you might overhaul once half way through the time of brining). DryingAt the end of the brining period the fish is removed from the brine for drying. The 3 Men are not all in agreement as to whether or not the fish should be rinsed in water after removing it from the brine. If rinsed it should be lightly rinsed in fresh water. If you do not rinse the fish the finished product will be somewhat saltier than if you rinsed it.After removing the fish from the brine, place the fish on elevated racks for drying prior to smoking. It is easiest to use the same racks that you will use in your smoker. Lightly oil the racks (a product like Pam works well for this) to avoid sticking. Place the racks of fish in a cool breezy place protected from flying insects. We usually place an electric fan near the racks to provide a breeze. The time for drying is usually one hour at which time a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked. SmokingFish smoking can be accomplished in many different types of smoking equipment. Follow the manufacturers instructions. Depending on the type of equipment you are using, you will use wood chips or chunks, sawdust, pellets or whole logs for your source of smoke. We have found that any hard wood works fine for smoking fish. We have used alder, apple, oak, hickory, pecan,
cherry, mesquite and grape stock with excellent results.We use Cookshack electric smokers, Weber bullet smokers, Weber kettles and very large smokers like the types manufactured by Pitts & Spits and Jerry ("J R") Roach. Any type of smoker will work as long as there is a source of smoke and a source of heat at a consistent temperature. We generally smoke our fish at approximately 190 degrees. Lower temperatures can be used with a corresponding adjustment to the smoking time. At 190 degrees we generally follow these approximate smoking times:Weight of Each Piece of FishApproximate Smoking Time14 lb. To 12 lb.1 and 14 hour to 1 and 12 hour12 lb. To 1 lb.1 and 12 hour to 2 hours1 lb. To 2 lbs.2 hours to 2 and 12 hour3 lbs. To 4 lbs.2 and 12 hour to 3 hoursThe foregoing represents approximate smoking times which will vary based upon the type of fish your are smoking, the equipment you are using and the temperature at which you are smoking. Additionally, the cooking time needs to be increased depending on how many times you lift the lid or open the door to check on progress.Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees.When you are done smoking the fish, remove the racks to an elevated surface to cool. We sometimes set the racks on top of beer cans, as usually there are plenty of those around. Once the fish has cooled for approximately one-half hour, wrap tightly in foil and place the foil parcel in a zip lock type bag or (preferably) vacuum seal in plastic pouches.Tips for Smoking FishWater for Brining We usually use bottled water for brining.Salt for Brining Some prefer kosher salt for brining but most recently we have used regular table salt (not iodized) which can be purchased inexpensively in large quantities at the Price Club or Smart & Final.Quantity of Wood for Smoking Dont do as we have done and figure that if a little smoke is good then more must be better. Too much smoke will cause the fish to taste bitter. Use just enough wood to maintain a steady smoke.Keep Notes Get a binder and record as much information as you can about your brine, brining time, smoking time, etc. This way you can experiment and refer to your notes at a later date.Vacuum Sealing We like to vacuum seal our finished product as it extends the shelf live by about 50%. It also makes for an impressive and appealing finished product. We use Vacmaster and FoodSaver vacuum sealers. Books on Smoking FishHere are some good books that provide information about smoking fish:
Era gente dizendo que me amava, e outros que me queriam, e faziam minha alegria,exaltava a minha alma. Mas decidi andar com calma ... Com calma, coracao e sentimento. e acertar tudo o que ha por dentro. E ai teve esse momento, em que me senti completamente so. Ninguem ligou, ninguem procurou, e eu quase morri, ou nao dormi, ou nao sorri, mas eu estou aqui... Carregando apenas o peso da minha alma,sem ego ou bajulacao. E de certa forma muito feliz, em cuidar um pouco mais do meu coracao. - Voce pode ate disser que nao mi ama mais teu olhar , seu jeito , teu sorriso , seu ciumes te condena ... Querido (a)E eu ja nao tenho escolha eu participo do seu jogo , e ja percebi que o mundo sem voce nao tem graca , mas eu nao nego eu te amo . E , voce ta sempre mi olhando e me deixando sem graca , seus atos fala por voce , Por que voce nao larga tudo e mi ama ?. Deixa o passado e vem viver o futuro , deixa o conto de fadas e vem viver a realidade deixa eu te mostra o que tenho de melhor , Vou lhe mostra o que e amor , mas brigas sempre vou te deixar a ter razao e quando acabar de grita e senta no sofa em burrado (a)vou lhe beija e disser : Voce tem razao querido (a) . Na dor serei seu remedio e se uma lagrima ousar cair vou enxuga com o maior carinhos e beijos do mundo ,vou ser sua amiga , vou ouvi voce reclama , fala de alegria e no final disser:Voce esta certo querido (a) . Vou te ama em 4 linguas melhor em todas as linguas ,vou te chama de meu , te apresenta aos meus amigos e amigas . Meu querido (a) vou te acorda com a voz mas doce do mundo , vamos viaja juntos , cassar , ter nossos filhos cuida deles , ver eles crescer e deixar nossa geracao mostra como somos felizes , e nos ?! Taremos velhinhos juntos em frente a lareira tomando uma xicara de chocolate quente em Bariloche ou quem sabe Paris nao importa , o que impota e que em fim vamos esta juntos nos amando querido (a) . ais noites sao longas e a maioria das pessoas dormem , mais eu nao fico acorda ate umas horas . sim nao vim aqui fala di mim , vim fala de um amigo que tenho . - sabe quando vc tem uma pessoa que quando vc abraca vc perde o chao e que com ele vc ta segura , pois tenho um Danilo o melhor dos melhores amigos , minhas noites no msn com ele e cada frase cada coisa amizade mais que perfeita , ele e um futuro filosofo (risos) . O menino e o cara , inteligente , amigo educado , tudo tudo , nem tenho como fala dele Deus obrigado ta por coloca ele na minha vida ,
eu to triste mais fala com ele ais frases dele e meu conforto , o melhor amigo .. ele mi ver lendo nem fala comigo ais vezes mi ver mais nao fala mais o jeitinho meigo dele , e o mais fofo , dan te amarei de janeiro a janeiro ate o mundo acaba Conforto que dan escreveu pra eu :) - n vai pelo que ngm fala ,faz o teu certo Cria o teu .
Queria saber porque tem pessoas que finge o amor - Vamos para de viver a ilusao e viver a realidade da vida , Para quer mentir fazer ais pessoas sofre ? Gostaria que te fise-sem sofre ? Gostaria s si fise-sem Cair uma lagrima de tristeza , sofrimento , solidao te fise-sem ter vontade de se mata ,grita?.Vamos parando de ilusao , ais pessoas nao tem culpa se um dia voce foi iludido (a), entenda que o que foi ruim pra voce possa ser para outras , nao queira o que foi mal pra voce pra ninguem que esta do seu lado . E voce pode evita nao passa sua dor para outras pessoas . Chorrar faz parte e bom por pra forra sua dor , gosta e facil desgosta demora mais passa , paixao e o nome dado a verdadeira ilusao .Amor ? sim um sentimento explicacao , a e antes de dizerem que amor faz sofre entenda se fosse amor nao faria sofre . A amor e um sentimento de Deus sentimento verdadeiro, entao o amor nao faz ninguem sofre . Entao se o que voce chama de amor hoje te fez sofre retire o nome amor , e coloque paixao esse e o nome dado pra o sentimento que faz a pessoas sofre . Entao nao finja que ama , isso pode te machuca e machuca quem esta do seu lado .. [...] Tenho medo de perde quem eu amo e quem em gosto chorro por pessoas que nem mi da valou mais eu gosto dessas pessoas , si eu foce fala quantas vezes ja sofri por amizade aaa ia escreve mais que um livro .chorro nao pq so fraca mais pq tenho sentimento , si cai uma lagrima do meu olho por favor mi ajude a enxuga , daria o mundo pra ter um colo pra chorra , AA e pq ainda existe pessoas falsas diz que te ama e por traz te apedreja , diz que gosta do seu jeito e te critica por traz pq e tao sujo que deixa pra fala por traz , pq no fala pela frente cao sujo isso que vc e nao gosta de ver ninguem feliz ,si faz isso pra eu chorra na sua frente , sou Forte o suficiente para finge que estou bem , mais meu peito por dentro sangra , sofre , pega fogo de raiva ... Naos esqueca suas Lagrimas nao merece dese por essas pessoas mais vc nao e um homem de lata . Ou mi perdoai Homem de lata pois ate vc com aquela armadura toda deixou escapa uma lagrima . pq nos Humano feito de carne osso e temos sentimento nao podemos deixa essa lagrima sair. Por Amar VoceCassiane & Jairinho"Deus tem guardado voce com muito carinhoE pronto esta toda hora pra te defenderTem sido fiel companheiro pra voce no caminhoE em sua palma da mao Ele leva voceSe as lagrimas molham seu rostoSaiba que o Espirito SantoVeio enviado por Ele pra te consolarE com muita sabedoria, enxuga seu prantoE te mostra mais
uma vez,Como sabe te amarE quem Ele ama jamais e esquecidoEsta protegido pelas suas maosE nessa vida e abencoadoE na outra vida tem a salvacaoPor amar voce...Ele manda um anjo forte pra te defenderFaz brotar agua da rocha pra voce beberE assim esse Deus...Nao deixa desamparado quem e servo seuPor amar voce...Ele multiplica azeite, para sol e luaSe preciso for, no mar Ele abre uma ruaPor amor, por amorEle faz de voce, hoje, um grande vencedor!"