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Everytime I eat Chinese Takeout and my head hurts I know it has MSG.
Not only did the Chinese give us Meatballs and the Beatles but they also give me a headache.
One thing with rice, and lesbiman’s recipe, if you cook whatever your flavorant is, rice, garlic, peppers, etc., in butter to soften, then add rice, then use the 2:1 stock/rice relationship that she says, after adding stock and bringing to boil you can put the whole thing in the oven at 350 for 17 minutes and it will come out perfect. While it’s in the oven you can do beans or whatever.
Thanks Lesbi!
The recipes I found on line, suggest sauteing the ingredients for the ‘sofrito’ mixture. Which I’d rather do than buying it in a jar.
But what can I use to replace ‘Sazon’? hhhhhmmmm, I didn’t realize it had chemicals and was bad for you.
Okay, I have to find other recipes without Sazon but the actual spices.
Thanks M4L.
ET, there are still some traditional PR/Dominican restaurants in PS and around. El Viejo Yayo (sp?) is on 9th Street, also 5th Ave near Flatbush.
There’s on on Smith Street that’s been there from way back.
Remember these places were made for working people that burn a lot of calories, so take Legion’s advice, don’t eat for a while.
Arkady, MSG carries cancer risk right? so Saxon does too?
Saxon Goya is the same as Ve-Tsin (MSG) for Chinese cooking.
“next question.”
Hey smart ass! You only answered one of my questions. What about the coconut milk?
Posted by: Expert Textpert at March 8, 2010 3:34 PM
hey, I was just doing my imitation of the Seinfeld “soup nazi”. Can’t a guy have some fun?
I haven’t tried the one with the coconut milk, it would certainly be good though since it would infuse it with a sort of Thai flavor.
The key is the rice, it should be sort of al dente, not mushy as far as I’m concerned, err on the side of caution with the water, it’s a fine line.
also try adding a teaspoon of bacon fat oil to the pot when cooking the rice.
Also are there any good Puerto Rican and Dominican places to eat in Brooklyn?
About a month ago we discovered a great hole in the wall in Washington Heights. We were in the nabe and happened to be looking for a spot to eat, walked by this place, the line was out the door. We figure it’s got to be good if all these people are waiting. Minimal seating (counter with 6 stools), food is in trays behind glass, They barely spoke English. We pointed and ordered. Sure enough…it was EXCELLENT! And inexpensive. We went back two days in a row.
I want that effing rice!
ExText,
yes I cook but I’ve not tried to do a traditional Dominican recipe before. I’ve asked my Puerto Rican coworker how she makes this….this is her “healthy version” without adobo, or sazon.
Saute onions, garlic, celery, green pepper, salt for quite some time (basically making your own sofrito). Boil some chicken stock in a separate pot to add later.
Pour tomato sauce into the sofrito mix bring to boil, add rinsed canned beans (pre cooked) and rice bring back to boil (can also add brown sugar to add sweetness). Then add boiling chicken stock and slowly cook until rice is done.
Ratio of stock to rice is the usual 2:1. Tomato sauce is enough to coat and add flavor but not too much liquid.
I hope this helps!