What do you think about Dominican salami - good or bad?
I have no doubts that some of the Jewish folks who emigrated here from Germany started making salamis here - didn't they start Induveca (or was that Miguel Maldonado's father???) What the heck happened since those days - THEY didn't make salami like this, did they?
Do visiting Germans today take one bite and gag, or do they like this stuff? And, having substituted much of the meat with trigo, what do they do now that the price of trigo has gone through the roof? To me , it tastes as good as a 5 cent hotdog in NYC, but without the flavor.
You cannot destroy the stuff, no matter how much the cook abuses it, it still survives to make it to the plate, and the majority of Dominicans eat it every day. (maybe its better to think that you actually can have "meat" every day, instead of just rice and beans, and platano.)
I personnally hate the stuff, and to call it salami just proves there is no truth in marketing laws here in the DR. Salami here makes SPAM look mighty inviting. Can Aunt Clara come up with a way to make this pseudo-meat tasty or inviting?
I have no doubts that some of the Jewish folks who emigrated here from Germany started making salamis here - didn't they start Induveca (or was that Miguel Maldonado's father???) What the heck happened since those days - THEY didn't make salami like this, did they?
Do visiting Germans today take one bite and gag, or do they like this stuff? And, having substituted much of the meat with trigo, what do they do now that the price of trigo has gone through the roof? To me , it tastes as good as a 5 cent hotdog in NYC, but without the flavor.
You cannot destroy the stuff, no matter how much the cook abuses it, it still survives to make it to the plate, and the majority of Dominicans eat it every day. (maybe its better to think that you actually can have "meat" every day, instead of just rice and beans, and platano.)
I personnally hate the stuff, and to call it salami just proves there is no truth in marketing laws here in the DR. Salami here makes SPAM look mighty inviting. Can Aunt Clara come up with a way to make this pseudo-meat tasty or inviting?