Day to Day Food Choices

[El Hijo de Manolo]

I guess Morcilla is out of the question for you? Pigs feet? Guajito? I eat chicken liver every week!

Actually chicken livers are palatable in the Italian style wine, garlic, etc. I do not eat pigs feet JD, I do not eat blood sausage. Smelly.

 

[NotLurking]

I guess Morcilla is out of the question for you? Pigs feet? Guajito? I eat chicken liver every week!

I love chicken liver and fried breaded chicken gizzard with plenty of hot sauce and a side of crinkle fries as served in most Chinese food places around NYC. Mondongo (tripe), orejita (pig ear), josico (pig snout), cabeza (pig or cow head), bofe (cow lung), morcilla (blood sausage), testiculos de toro (mountain or prairie oysters) and miembro (bull pinus) is a hard no for me with an extra hell to the no.

 

[Astucia]

Chef Andi at El Rancho restaurant in Sosua is famous for his chicken livers with fried onions. Soooooooo good

 

[jd426]

Chef Andi at El Rancho restaurant in Sosua is famous for his chicken livers with fried onions. Soooooooo good

He is awesome .. The Chef from the Orchidee Restaurant was also very good . is he still around ?
I miss the old Days at Romanoff with Andy and Klaus .. that place was truly special .

 

[Northern Coast Diver]

He is awesome .. The Chef from the Orchidee Restaurant was also very good . is he still around ?
I miss the old Days at Romanoff with Andy and Klaus .. that place was truly special .

The chef from Orchidee is now found at Voramar Hotel and restaurant in Playa Chiquita.

 

[Lucifer]

I guess Morcilla is out of the question for you? Pigs feet? Guajito? I eat chicken liver every week!

Oh, my! How did I forget the incredibly delicious morcilla and the equally "sabrocious" paticas de puerco?

 

[marcosalm]

Hi, I'm lost once again in finding the correct thread to post a question (not the computer guy) so I will ask here......Can anyone tell me in Dominican Spanish what is "heavy whipping cream??? Thanks.

 

[El Hijo de Manolo]

Hi, I'm lost once again in finding the correct thread to post a question (not the computer guy) so I will ask here......Can anyone tell me in Dominican Spanish what is "heavy whipping cream??? Thanks.

if you need cream for whipping, you will need to buy the Rica brand carton (1 liter) from the fridge section. "Crema de Leche". There is a UHT version, but will not whip

adding, if for cooking, either will do. I have even used a Nestle canned version you can find by all the Carnation canned milk in the grocery store.

 

[cavok]

I use Rica Crema de Leche for my coffee, but I don't think it's heavy enough(high enough in fat) to be classified a true whipping cream(?). You can find Presidente whipping cream in a carton just about everywhere though,.

 

[marcosalm]

Thanks guys, I'm following up on an American recipe for biscuits. One cup of heavy whipping cream (has the butter in it) and two cups of flour.....mix, knead, cut to size and bake at 450. Suggestions on if and how this will work here!

 

[Abuela]

Thanks guys, I'm following up on an American recipe for biscuits. One cup of heavy whipping cream (has the butter in it) and two cups of flour.....mix, knead, cut to size and bake at 450. Suggestions on if and how this will work here!

And 1T baking powder 1T sugar and 1 tsp salt otherwise they won't rise

 

[El Hijo de Manolo]

Thanks guys, I'm following up on an American recipe for biscuits. One cup of heavy whipping cream (has the butter in it) and two cups of flour.....mix, knead, cut to size and bake at 450. Suggestions on if and how this will work here!

Why not use buttermilk.

 

[Kricke87]

Why not use buttermilk.

Have you found any buttermilk here?

 

[marcosalm]

No Sir, nor would I know what it's called here. I think I'll try the Presidente whipping cream that Cavok suggested.....Thanks all!!!!!!! Stay safe!

 

[El Hijo de Manolo]

Have you found any buttermilk here?

It's called Nata. Anywhere they make cheese. Rica also commercially produce it in UHT carton "Nata para Cocinar"

 

[marcosalm]

NOW I know....I saw Nata para Cocinar in Nacional and wondered what it was!!! I forgot to mention that I don't speak Spanish and have to use my pocket translator which translates without the dialect. Thanks again!

 

[Kricke87]

It's called Nata. Anywhere they make cheese. Rica also commercially produce it in UHT carton "Nata para Cocinar"

Are you sure? Because in Spanish "Heavy cream" is Nata.. crema de leche or Nata is basically the same except that Nata is usually more fat. If you whip it for a couple of minutes until it separates then you get what is normally called "buttermilk"..

 

[Drperson]

in la sierna in the dairy section you will see cooking cream and whipping cream. THE whipping cream on has a photo of whipped cream. Asturiana mi nata para montanar y decorar

 

[El Hijo de Manolo]

Are you sure? Because in Spanish "Heavy cream" is Nata.. crema de leche or Nata is basically the same except that Nata is usually more fat. If you whip it for a couple of minutes until it separates then you get what is normally called "buttermilk"..

Nata is sour, like buttermilk. It is chemically, buttermilk. I'm never sure of anything except death, but I've been using nata for buttermilk brined chicken and cornbread here for 18 years.

 

[Kricke87]

Nata is sour, like buttermilk. It is chemically, buttermilk. I'm never sure of anything except death, but I've been using nata for buttermilk brined chicken and cornbread here for 18 years.

Oh well I guess it depends on which brand you buy, because I've sometimes bought Nata that has a kind of weird sweetness to it. I'm just using milk and lemon juice as a substitute for buttermilk.