VERY funny I can relate, especially covering the pan, let’s just splatter oil, why not ??? Putting oil in the hot caldera, I’m outta here
- Thread starter JD Jones
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Day to Day Food Choices
Not so long ago the DR was a good deal and worth putting up with the normal day to day aggravations of lights, water, internet, driving and road conditions.Also a bit off-topic, but in line with this comment. We've been buying Flora Margarine, and for the past few years, it's been around 300 pesos for a big 1.8kg (I think), and just the other day my wife came home and the bill said 490 pesos. I was in shock! That's almost a 50% increase just like that.
That was the same thing a couple of weeks ago, I sometimes enjoy some Bacon and eggs, and I've at least once or twice bought a half-pound pack of those frozen packs of Bacon that has cost around 200 pesos when I suddenly noticed 300+ pesos... I can just say that I've not eaten any Bacon since then... This is getting out of control.
But other than the food prices going straight to the sky, it's AWESOME living in a country without market competition
It seems the price increases of late are big sudden jumps.
If only housing values increased with inflation the way it does in first world countries.
My son bought a small starter house in H town three years ago for 140k and just did a re fi in which the bank appraised it a 225k.
The gasoline prices were always very high here but now its out of sight.
The days of the DR being a good deal are over.
Maybe just me but I have that identical view of liver and its odor.
I cannot understand how anyone can eat the stuff.
Internal organs generally not very good. No one is allowed to prepare organs in my house, especially the famed mondongo. Oh, they try to pitch it to you believe me. "So and so's mondongo is to die for. She cleans it so well.". If it looks like shite, smells like shite, it's probably shite.
And I'll thank i thank my blessings I've never had to eat organs. I do enjoy a good pate of chicken or duck liver though.
I worry that they will toss water on the inevitable grease fire from all the oil and the hi heat.
Same m.o.
Turn the stove on to the highest setting and put the fry pan on it.
Next is go hunt for the eggs and oil.
Pan is red hot now.
Next oil poured in with the popping and hot grease missiles and from time to time, ouch, ahhhhhggg when the grease gets them.
When the grease gets really smoking good in go the eggs, usually 2 or 3 in a pint or so of oil .
Luckily the fire department is close by.
They stopped telling me about how many grease fires they started.
I doubt it would change even if they did burn down the house.
I have my smoke alarm and fire plan all set.
Pato pate on Carrs Table Water crackers is nice with a dap of the Sambal.
Mondongo is to die for, accompanied by a hot plate of jasmine rice and half of an avocado, and I'm in 7th heaven.
Correct.
I guess I prefer all the stuff that's detrimental to our health: pork, beer, burger, coffee...
Like something else, once you get by the smell you've got it licked.
I love pork meat. Not pork entrails. No matter how you cook it, no matter how good you roto rooter those bowels, they stink to high heaven before, during and after cooking.
I am a big fan of Spanish or Mexican chorizo in my eggs for breakfast. I prefer the Spanish which is available in a number of flavors in la sirena.
I love chorizo too Bob! There's a couple brands. I like a firm one with some manchego. I also slice it and make a white bean and chorizo soup with pumpkin.
Here we get El Cid, Campo Frío and some brand very good they have in Playero it has a blue label with a cursive "B" insignia.
Johnsonville chorizo grillers are good but on the flame. A bit salty.
They are very good. I've had them many times and they're always good with consistent quality and taste. One of my gripe with eateries in DR is the lack of quality control. Chef Pepper has this licked. They also have a good selection of cuts. I've had their NY Strip and Churasco very good. You can even order it mooing and I'm sure they'll oblige. Next time your in town give them a visit. Chef Pepper has a few locations in SD and Santiago.
I guess Morcilla is out of the question for you? Pigs feet? Guajito? I eat chicken liver every week!