porque los gringos no les gusta que se liga lo agrio con lo dulce.
Unfortunately, all of my daugters are hooked and for goodness sakes even drink Malta India.
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easter. again. :-(
porque los gringos no les gusta que se liga lo agrio con lo dulce.
Unfortunately, all of my daugters are hooked and for goodness sakes even drink Malta India.
Ahhhh....who had to mention Cadbury's Cream Eggs!! I have such a craving for them now! Last time I had one I was very disapointed at the size...I remember as a kid them being much larger...but then again I guess my hands were smaller too...lol !! If anybody happens to see any on the North coast please be so kind to let me know...
Agrio? You mean salado.porque los gringos no les gusta que se liga lo agrio con lo dulce.
In any case I don't classify habichuelas con dulce as a mixture of sweet and savoury. Beans are neutral - if you sweeten them they are sweet, if you cook them with salt and vegetables they are savoury. Like the cheese in cheesecake or carrots in carrot cake, and other foods like chestnuts and peanuts that can be prepared as sweet or savoury. I'd define strange sweet and savoury combinations as more like dishes like sweet and sour pork, duck a l'orange, turkey and cranberry sauce, which are all quite popular with gringos.Agrio? You mean salado.
Agrio means sour (not salado)
Agrio? You mean salado.
Gringos would still classify beans as a "salty" food and that is why so many have the aversion of eating habichuelas con dulce.
It's whatever you grow up with...you eat enough of it you end up liking it. It's like Americans having turkey with gravy at Thanksgivings. I can do the turkey, but I cannot bring myself to eat the gravy (Sorry it looks like barf to me...this is after 18 years in The US). Another one is root beer ( I have yet to find a Dominican who likes root beer), yet we love Malta India, sardines, arenque and of course Habichuelas con Dulce.
The gravy is not too different from some Dominican gravies I've eaten, less the tomato paste. After all it is just oil, salt and flour.
it's true that hab.con.dulce is an acquired taste - as with boiled platanos. my son is 18 months old and he'll eat anything... except those.
and of course my husband keeps trying and trying... i'm sure some day the poor kid will give up and just eat the stuff.
and of course my husband keeps trying and trying... i'm sure some day the poor kid will give up and just eat the stuff.
From MW:
Main Entry: gra?vy
Pronunciation: \ˈgrā-vē\
Function: noun
Inflected Form(s): plural gravies
Etymology: Middle English gravey, from Anglo-French grav? broth, stew
Date: 14th century
1: a sauce made from the thickened and seasoned juices of cooked meat
It is common in American English to call the sauce that accompanies cooked meat "gravy".
You know, the other day I saw what Chip wrote about gringos not mixing sweet with savoury & I thought at the time, half the Chinese takeaways in Britain would have gone out of business if that was true :cheeky:.
I can understand that, it's the colour. The first time I saw American gravy over 40 years ago, it was being poured over sandwiches
. I'm a Brit and sandwiches to us are dry so seeing this event was a bit of a culture shock. So was the colour & the taste. To us Brits gravy is a much darker brown (more like chocolate sauce, suarezn, in case you were going to mix it's appearance up with anything else...:cheeky and British gravy has real 'body' to it, from the meat juices.As to Habichuelas con Dulce, first time I tried it I actually quite liked it, all apart from the aftertaste of the condensed milk. Second time I added chocolate powder which did away with the aftertaste. This is probably tantamount to original sin to most Dominicans but it worked for me.
Yes, I was providing clarification for Dragonfly.
My friend made it with normal milk instead of condensed milk and it made all the difference. I think she probably also used a bit less sugar than usual. Delicious.Lambada said:
Thank you for the clarification. I thought that all gravy was white. Now I know the definition of gravy. Thanks. I remember when I was at a breakfast buffet in a hotel and I took a bowl of gravy with me to the table thinking that it was oatmeal. Everyone on the table looked at me funny and I just said oh, it is salty. Everyone burst out laughing.
Sounds like the traditional British bread sauce which is yummy with roast chicken.
What are the ingredients of that white American gravy?
What are the ingredients of that white American gravy?
This recipe represents what I saw people make for Thanksgiving dinner: Gravy, Brown Sauce, and White Sauce recipe
I think there are different ways of making this sauce, but this one seems to be one of the simplest. People make flour sauce in my country, but with tomato paste added to it. So, it tastes sour and has red color.