Comments on: What Do You Miss?

By: Don Ray

Don Ray — Mon, 16 Mar 2009 22:58:07 +0000

Hi LG. Yes, Rotel tomatoes are a must. Thans for dropping in. Always good to hear from you.

By: La Gringa

La Gringa — Mon, 16 Mar 2009 22:54:23 +0000

Thanks for the mention, Don. A shopping trip is a good suggestion. Though I couldn’t really think of much in my article, after reading your comments and thinking about the thawed out bagel I ate yesterday, I have to say that I do miss good bagels. I guess I’m going to have to try making them myself.

Thanks also for the Rotel copycat recipe! I’ve only found it once and for some reason, I always forget to check those copycat recipes. Would you believe that I found it at the same time that I found Velvetta? Remember that old Rotel dip that was served with tortilla chips at every party?

By: Jaime

Jaime — Tue, 10 Mar 2009 03:16:22 +0000

Don Ray/Henry:
Thanks for the “receta” for ceviche, I might try it (although I have never made it)
Jaime^

By: Don Ray

Don Ray — Mon, 09 Mar 2009 16:56:24 +0000

I used and liked Williams Elecrtic as well as Afta Pre Electric. I guess not enough people use electric razors in Panama.

By: walt terry

walt terry — Mon, 09 Mar 2009 16:48:26 +0000

Don: Is it Willlams Electric the stuff you miss? Believe it is green in color- I do not use because I use a razor. Give me a call at: walterterry1313 on Skype and I will mail you a few bottles,if that is the stuff your looking for ?? Walt

By: Henry

Henry — Mon, 09 Mar 2009 15:26:16 +0000

Hey Jaime,
Ceviche is not that hard to make. You can use almost any white fish and jalapeno peppers work almost as well as habeneros. If you can get crappie, I found it even better than corvina for ceviche.

Ceviche Recipe

1 lb. firm white fish
1 lg. onion
2 cloves garlic
2 or 3 hot peppers
1/2 to 3/4 c. fresh lime juice (The large seedless limes work best)

In a ceramic or glass bowl, place the fish which has been cut into 1/2 inch squares. Dice the onion and finely chop the garlic. Clean the peppers and cut into very small pieces. Cover with fresh lime juice. Season with salt and pepper. Make sure the lime juice covers the fish and the vegetables. Refrigerate for several hours.

Henry

By: DSD

DSD — Mon, 09 Mar 2009 14:03:41 +0000

Hi DR – excellent topic. I wholeheartedly agree that high on the to-do list for anyone thinking of moving here is to check out the all the markets – not just the major supermarkets, but the small min-supers, bakeries, community markets, etc. For many, their food addictions may just be their undoing. And, like Chuck, whenever I travel I make a point of looking in the markets, quite often picking up an unusual dried herb or spice mix, a packaged mix of a local favorite or ???. What we miss the most? Good, aged cheddar.

By: Jaime

Jaime — Mon, 09 Mar 2009 00:25:30 +0000

Don Ray:
The other side of the story: for those of us, original chiricanos living abroad, we miss all the food we can not find here, like sanchocho, almojabanos, pixbaes (pifas), maranones, bienmesabe, hojaldras, tortillas, pan michita, ceviche… I can fill a couple of pages. So, thanks for keeping us up to date with the pictures from restaurants in David.
Jaime

By: Chuck H.

Chuck H. — Sun, 08 Mar 2009 18:17:47 +0000

Hi Don,

Another great topic for those of us looking at retirement outside of the US.

I really agree with your suggestion to visit local supermarkets. In all my years of international travel, one of the first things I always want to do in a new country is check out the markets. You can learn a lot about a country and it’s culture in everything from the “Supermarkets” to the local grocer and butcher shops.

Other than Cheese-It’s (a daily indulgence since college) Mexican food would be my biggest craving. What Merxican spices are not available in Panama?

My other question would be on availability of good cervezas and single malt scotch. Hey, man cannot live by bread alone.

By: Patrick

Patrick — Sun, 08 Mar 2009 17:36:32 +0000

Hi Don: Well, being born in Brooklyn, N.Y. I really miss Bakery Bagels (all flavors), Potato Knishes, Pumpernickel bread (really dark), Bakery Corn Rye Bread, Brooklyn pizza from Union St. (I remember when you could get a whole big pie for 50 cents with the olive oil running off it, OMG), Egg Plants the size of watermelons where you could make a hugh tray of Eggplant Parmesan (not those little teeny weeny Eggplants that they sell here no bigger then a carrot), tasty bakery rolls (the round kind) right out of the oven, I could go on and on but after living here for 10 years have learned to enjoy the Panamanian cooking that my Panamanian wife makes for me.
Patrick