Shirley you jest!! If you've never had a steaming bowl of goathead soup, you ain't et (I pick out the teeth). You should get out more, man.That I know of, Jamaican has the chicken whatever, don't know any other great plate on their menu. Do not know anything about Trinidad culinary specialties and for Gods sake, Puerto Rico and DR has the same food and menu!
The truth is that the dominican kitchen is kind of poor, in the sense of variety, is not bad, but is not as rich as others, maybe because is a small country so they have their limits, I don't know...
there is some serious chivo guisado coming out of La Linea..from Laguna Salada and other points towards Manzanillo. that is goat country. arid as ever, like a burnt savannah . those folks over there can cook some good goat..Yes, I know where you are talking about. My wife's aunt cook the best goat stew in the world.
I've had Dominican food here in the US and when I went to Santo Domingo in Dec. 2015 and I think their gastronomy excels by the fact that it's very much so typical Spanish Caribbean food. It's like they've added their unique toquecitos to Spanish Caribbean food more so than other countries in the region, with the close exception of maybe Puerto Rico.
Jamaica got.some.awesome.stews. Especially when they start dashing that pepper sauce about.
PR has some minute differences, just like Cuba does. Im not a fan of these bland pink beans.
When I eat, I like a party in my mouth. Thats why I love Jamaican food. And I turn people onto that hOt sauce when I come back to DR.
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I used to tell the comedor I frequented that it was ensalada de "Polaco" since I grew up eating it in a Polish family. Ours was not so bland and we used more eggs. I made it myself for the first time a few years ago and except for needing to put a bit more salt I have to say it came out pretty darn good. (If we put some carrots we use less than here and cut more finely).
Whats Russian about it though? Its just bland potato salad. Could use more salt and not to overcook the potatoes to the could be mashed state.Agree with OP that the so-called Russian Salad that a friend served was good. Finally I was able to use the adjective good in same sentence as dominican preparation. Yea
I think the "Russian" name comes from the beets that are added. If made correctly, it's delicious. My mother-in-law's was outstanding.Whats Russian about it though? Its just bland potato salad. Could use more salt and not to overcook the potatoes to the could be mashed state.
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https://en.wikipedia.org/wiki/Olivier_saladThe original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.
Interesting!! And odd that they all contained meats [which I've never seen in DR] and none mention beets [which I always see in DR!]
I don't feel that's the case at all. The DR is blessed with a wide variety of herbs and spices. Its been my experience that cooks stick to what they know, and are reluctant to experiment with the unknown.The truth is that the dominican kitchen is kind of poor, in the sense of variety, is not bad, but is not as rich as others, maybe because is a small country so they have their limits, I don't know...
This is the version I find familiar.i rarely see it with beets and never with meat. in poland regular version would have potatoes, onion, green peas, carrots, parsnip, celery root, onion and pickles. in the UK i have seen it with ham. seems that there are plenty of options.
I don't feel that's the case at all. The DR is blessed with a wide variety of herbs and spices. Its been my experience that cooks stick to what they know, and are reluctant to experiment with the unknown.
I can't tell you how many times I've heard the "No mi gusta", only to find that it's something they've never tried.