Dominican grub

[kurtdesign1]

Oh, damn. I'm hungry. That fish looks spectacular.

[Kip]

@Stewmuse, those tostones look fantastic! Great job with them! Next, try slicing *green* plantains into paper thin discs and fry them in 1/4" or so of oil. They're a great replacement for potato chips. When removed from the oil, just lightly salt before they cool, and eat em!

...sent by smoke signal from Cigar Country

[Stewmuse]

@Stewmuse, those tostones look fantastic! Great job with them! Next, try slicing *green* plantains into paper thin discs and fry them in 1/4" or so of oil. They're a great replacement for potato chips. When removed from the oil, just lightly salt before they cool, and eat em!

...sent by smoke signal from Cigar Country

Thanks. I also sliced some thin, long strips like in my ceviche shrimp at the Sunday lunch spot, and then fried them once. I liked these strips much better than the tostones. I'll try your "chips" sometime, for sure!

[Stewmuse]

Not sure if this counts as "grub," but aside from the fine (and some less fine) cigars I brought back from the DR, I bought some Dominican coffee and rum. Neither were expensive at all. Two have proven very pleasant. The coffee, Cafe Monte Real, is really quite nice with a cocoa aroma to the grounds. I've already ordered two more pounds online at http://www.shopdominicancoffee.com. The two Ron Marcelo rums (350ml) were both about $6.00 a bottle. The Gran Anejo is really quite good over ice, though the regular Anejo is less so, altho fine as a mixer with Coke. If you have the chance, give 'em a try!

[Kip]

I've recently become addicted to tostones. Badly. I've always liked them, but have slipped into a groove of making some every day at lunch. It takes less than 10 minutes, and the cost is about $0.30 per person....and they're delicious. I've had great success. I thought it was just my ability to produce a good deep-fried product, but Kristi says it's the cast iron. I put the oil into a cast iron dutch oven to fry them, and she believes that has an impact on the flavor.

Frankly, I don't care what it is. They're friggin' awesome....

[Stewmuse]

I've recently become addicted to tostones. Badly. I've always liked them, but have slipped into a groove of making some every day at lunch. It takes less than 10 minutes, and the cost is about $0.30 per person....and they're delicious. I've had great success. I thought it was just my ability to produce a good deep-fried product, but Kristi says it's the cast iron. I put the oil into a cast iron dutch oven to fry them, and she believes that has an impact on the flavor.

Frankly, I don't care what it is. They're friggin' awesome....

I like them, too, but have had mixed results. Maybe it's the "Yankee plantains" I get...

[CigarCity]

LOVE me some tostones! We have them at the in-laws for appetizers (although with my cholesterol up I prob should lay off on the fried stuff. )

Also love maduro plantains.

Roast pork, black beans and rice and maduro plantains...lunch of CHAMPIONS!

[kurtdesign1]

I've recently become addicted to tostones. Badly. I've always liked them, but have slipped into a groove of making some every day at lunch. It takes less than 10 minutes, and the cost is about $0.30 per person....and they're delicious. I've had great success. I thought it was just my ability to produce a good deep-fried product, but Kristi says it's the cast iron. I put the oil into a cast iron dutch oven to fry them, and she believes that has an impact on the flavor.

Frankly, I don't care what it is. They're friggin' awesome....

Chop, fry, smash, fry again, salt, eat?

[Kip]

Yep. Pretty much. Like I said, Kristi thinks my success has been largely due to 1)cast iron and 2) previously used oil

...sent by smoke signal from Cigar Country