Not long ago I came across a thread in one of our favorite forums* in which people discussed Dominican cooking. A friend of ours commented that most Dominican cooks used seasonings and calditos (bouillon/stock cubes) in their food. Is that really so?
As a child from a family of diabetic, hypertensive, picky eaters this was not the norm at my parental home. In fact, my maternal grandfather would refuse to eat anything that contained the dreaded “sopita” (he also hated garlic, but that’s neither here nor there). The fact that I hear so many people mentioning that they use powder seasonings and bouillons with such regularity both astounds and concerns me; by now I’d be surprised that anyone hasn’t heard of the deleterious effects of excess sodium in our food. But I know that the plural of anecdote is not data, so more research is needed.
First of all, let me clarify that I am not to be taken as a model for healthy living. I eat well, exercise occasionally, and can stand to lose mumble, ahem, some pounds. I also do use vegetable bouillons in a couple of dishes (arroz con fideos, for example) when I don’t have time to prepare my own broth. So there. Out in the air.
I am not going to get all preachy (de gustibus non est disputandum); the point of this exercise is to get feedback from you. Do we really do this? How often do you use seasonings and bouillon cubes?