OK--Can someone PLEASE tell me what the deal is in this country with the obsessional use of salt, "sopita" or Maggi (pre-packaged super concentrated salty flavoring cubes) and sugar? I have had two housekeepers go into total tizzy fits when we run out of "Sopita" because they have NO idea how to flavor food without it. I've tried so hard to be patient and explain that herbs, limones, things like Rum, beer, etc. can be used to flavor foods without the negative consequences of so much salt (the alcohol burns off on the rum and beer, btw.) I think it stems from the salt obsession (which may be the cause of the rampant hypertension I see). Our current housekeeper takes a heaping spoon of salt and puts it on ONE egg (Gag). Dh went on an eating strike until I took away the salt from her to make the point NOT to put salt in our food (so she made up for it with the sopita/Maggi. Is it the advertising, lack of education on cooking and the health effects of certain things?
Then there's the sugar obsession but the US has that too.
While I'm at it...artificial dyes are a really big thing here. Even the cleaning supplies have to be dayglo. Maybe someone can clue me in on that one too especially since I've noticed on the S side of the island there is a distinct preference for all things WHITE when compared with anything avialable tan or darker. For example, it is impossible to find Brown Rice (arroz integral) in large bags and virtually none of the locals know how to cook it (they even call it arroz malo. The same is true for bread. Pan integral is seen as inferior. I've been trying to increase fiber in the orphanage staff diet).
One more thing...why do vendors always want to sell me the LARGEST vegetables (and even in the prepackaged stores this is all that is available)? I really find zanahorias/carrots the size of my femur to be tough and tasteless so I used them as dog bones (our golden retriever loves them and sits down holding one between his paws and chomps right on thru). Pepinos/Cucumbers are the same--the large ones are pithy and not nearly as flavorful, plus they are bitter.
Thanks for any and all insight on these...humor invited.
Paz y salud,
DrChrisHe
Then there's the sugar obsession but the US has that too.
While I'm at it...artificial dyes are a really big thing here. Even the cleaning supplies have to be dayglo. Maybe someone can clue me in on that one too especially since I've noticed on the S side of the island there is a distinct preference for all things WHITE when compared with anything avialable tan or darker. For example, it is impossible to find Brown Rice (arroz integral) in large bags and virtually none of the locals know how to cook it (they even call it arroz malo. The same is true for bread. Pan integral is seen as inferior. I've been trying to increase fiber in the orphanage staff diet).
One more thing...why do vendors always want to sell me the LARGEST vegetables (and even in the prepackaged stores this is all that is available)? I really find zanahorias/carrots the size of my femur to be tough and tasteless so I used them as dog bones (our golden retriever loves them and sits down holding one between his paws and chomps right on thru). Pepinos/Cucumbers are the same--the large ones are pithy and not nearly as flavorful, plus they are bitter.
Thanks for any and all insight on these...humor invited.
Paz y salud,
DrChrisHe
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