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Brazilian cuisine

Brazilian cuisine is the set of cooking practices and traditions of Brazil, is characterized by European, Amerindian and most Asian influences. It varies by region, reflecting the country's mix of native and immigrant populations, its continental size as well; this has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, guaraná, açaí, cumaru and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants were accustomed to a wheat-based diet, introduced wine, leafy vegetables, dairy products into Brazilian cuisine; when potatoes were not available they discovered how to use the native sweet manioc as a replacement. Enslaved Africans had a role in developing Brazilian cuisine in the coastal states; the foreign influence extended to migratory waves—Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, introduced large-scale aviaries, well into the 20th century.

Root vegetables such as manioc and fruit like açaí, cupuaçu, papaya, orange, passion fruit and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish, regional foods such as beiju, feijão tropeiro, vatapá, moqueca and acarajé. There is caruru, which consists of okra, dried shrimp, toasted nuts, cooked with palm oil until a spread-like consistency is reached; the national beverage is coffee. Cachaça is distilled from fermented sugar cane must, is the main ingredient in the national cocktail, caipirinha. Cheese buns, salgadinhos such as pastéis, risólis and kibbeh are common finger food items, while cuscuz branco is a popular dessert. There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes; this diversity is linked to the origins of the people inhabiting each area. For instance, the cuisine of Bahia is influenced by a mix of African and Portuguese cuisines.

Chili and palm oil are common. In the northern states, due to the abundance of forest and freshwater rivers and cassava are staple foods. In the deep south, as in Rio Grande do Sul, the influence shifts more towards gaúcho traditions shared with its neighbors Argentina and Uruguay, with many meat-based products, due to this region's livestock-based economy. In Rio de Janeiro, São Paulo, Espírito Santo and Minas Gerais, feijoada is popular as a Wednesday or Saturday lunch. Feijoada is a black bean and meat stew in Recife, in the state of Pernambuco. Consumed is picadinho and rice and beans. In Rio de Janeiro, besides the feijoada, a popular plate is any variation of grilled beef fillet and beans, farofa and French fries called filé à Osvaldo Aranha. Seafood is popular in coastal areas, as is roasted chicken; the strong Portuguese heritage endowed the city with a taste for bolinhos de bacalhau, being one of the most common street foods there. In São Paulo, a typical dish is virado à paulista, made with rice, tutu de feijão, sauteed kale, pork.

São Paulo is the home of pastel, a food consisting of thin pastry envelopes wrapped around assorted fillings deep-fried in vegetable oil. It is a common belief that they originated when Japanese immigrants adapted the recipe of fried spring rolls to sell as snacks at weekly street markets. In Minas Gerais, the regional dishes include corn, beans, tutu de feijão, local soft ripened traditional cheeses. In Espírito Santo, there is significant Italian and German influence in local dishes, both savory and sweet; the state dish, though, is of Amerindian origin, called moqueca capixaba, a tomato and fish stew prepared in a panela de barro. Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine. Seafood dishes in general are popular in Espírito Santo but unlike other Amerindian dishes the use of olive oil is mandatory. Bobó de camarão, torta capixaba, polenta are very popular; the cuisine of this region, which includes the states of Acre, Amapá, Pará, Rondônia and Tocantins, is influenced by indigenous cuisine.

In the state of Pará, there are several typical dishes including: Pato no tucupi – one of the most famous dishes from Pará. It is associated to a great local Roman Catholic celebration; the dish is made with tucupi. The duck, after cooking, is cut into pieces and boiled in tucupi, where is the

KaBuM!

KaBuM! is a Brazilian e-commerce company specializing in electronics and information technology. It was founded in May 2003 in the city of Limeira, São Paulo, by brothers Leandro Ramos and Thiago Ramos; the company is one of the largest of its kind in Brazil, sells a wide variety of products in addition to electronics, including automotive electronics, cosmetics and musical instruments. KaBuM! is a closed-end S. A. and has multiple subsidiaries specialising in different sectors, such as KaBuM! Togo, an online supermarket, KaBuM! TV, a reality show about technology; the company does not have any physical stores, but it does have three distribution centres located in São Paulo. KaBuM! entered the professional esports scene in 2013 by acquiring rosters for Counter-Strike: Global Offensive, FIFA, League of Legends. The company sponsors a League of Legends team in the Campeonato Brasileiro de League of Legends, the highest level of competitive League of Legends in Brazil, is one of the oldest organisations in the league.

Campeonato Brasileiro de League of Legends Winners: 2014 Summer, 2018 Spring, 2018 Summer Brazilian Challenger Circuit Winners: 2017 Summer Official website

Midnight Snack (album)

Midnight Snack is the second studio album by Canadian recording project Homeshake. It was released on September 2015 through Captured Tracks-affiliated record label, Sinderlyn. Described as an indie pop and electro-R&B record, Midnight Snack emphasizes the R&B influence evident on previous recordings, adding drum machines and synthesizers along with the live drums and guitars; the album received positive reviews from music critics. AllMusic critic Paul Simpson gave a positive review, describing Midnight Snack as "a decent, creative late-night downer record that finds Sagar incorporating new elements into Homeshake's sound, resulting in the project's most assured material yet." Exclaim!'s Cosette Schulz wrote: "These recordings are bare bones, just Sagar, a synth and a drum machine, the easy-listening simplicity makes it all the more enjoyable." "What Did He Look Like?" – 0:58 "Heat" – 3:15 "He's Heating Up!" – 2:55 "I Don't Wanna" – 2:40 "Faded" – 3:34 "Love Is Only a Feeling" – 2:48 "Under the Sheets" – 3:43 "Real Love" – 2:23 "Move This Body" – 3:24 "Give It to Me" – 3:08 "Midnight Snack" – 2:54 "Good Night" – 1:32 Peter Sagar – music, production Salina Ladha – artwork Midnight Snack at Discogs