Feeling Yumm

06/04/2021

YummScore: 4.3 // 🥇 // $$
is a new, small pizza place that serves roman style pizzas. It's beautifully decorated and snug. I've been two times now and ate pretty well. The service is attentive and nice, the food is out quickly and their pizza oven is basically right in front of you so you can see the cook do his thing.
More about the 🍕 itself, this roman style 🍕 is very different from a new york or neapolitan style 🍕. For instance, the neapolitan has a nice chewy texture, it’s bready and saucy. The new york style is usually a larger, one slice portion, thin crusted pizza. People are usually divided between the two, either you like the chewy saucy texture or the thin crust crunch. The roman style sits in the middle I would say, it has a higher water to flour ratio for a wetter and stickier dough with lots of air in it, making it the crispiest of all. Usually served as seen in the pictures above, in rectangular trays and sold as "pizza a taglio" (by slice).
There are great combinations which I 🥰, their miele which consists of a white pizza (no tomato sauce), with mozzarella, brie, 🍄, prosciutto and spicy 🍯. This one has a great balance to it, the saltiness of the prosciutto with the creaminess of the cheese blends and the sweetness of the honey, a complete circle of flavor. The buonissima has mozzarella, peperoni, 🍄, basil, parmesan and truffle oil (not in an invasive way). Also had the margherita, which was pretty good, baseline 🍕 which is the base of the review. I personally like 🍕 with more sauce, I would add more sauce to the slices but I also understand that it may affect the crisp crust. One observation I should make is to keep an eye on the mozzarella, a big slab of it could melt weirdly, affecting the balance of the pizza and altering its texture.
Finally, the dessert pizza was phenomenal. That crispy crust with nutella is very addictive. The first time I went, the nutella was mixed with mascarpone but the second time it wasn't. Just an observation because both were nice but I preferred the less intense flavor of nutella when mixed with mascarpone.

31/10/2020

rd has been a kitchen that I’ve been quietly stalking, I was super curious by their vacuum sealed sous vide products that are ready to eat.
Ordered the lobster rolls, lobster salpicon, octopus and red snapper fillet. When I went to buy the products they gave me two medium sized foam coolers (which in my opinion are great to reuse at the beach) with ice and all the food tightly sealed.
Starting off with the salpicon, I literally just opened the bag and served it to the people I had over while I was working the other stuff we ordered. The lobster was super soft, easy to bite and chunky enough to feel like it was a good ratio with the veggies the salpicon has overall. Well seasoned, eat with salted pita chips if you want to add a good crunch and up the salt level.
Both the octopus and the red snapper (which I both had a bite even though they were cold to see how well the sous vide was made) were really nice and had a flawless texture. Although, naturally, sous vide usually makes colorless food the technique was achieved. The octopus was superbly cooked, I just finished it at a super hot pan grill to get that charr going. As for the red snapper, I corrected the flavor with my desired salt and pepper ratio, little lime juice and to a hot pan for just 2 minutes to heat it up.
The main event though were the cilantro lobster rolls, which I had tried before but couldn’t make a post because we devoured them so quickly. They come ready, you just need to open the bags and assemble. I heated the bread in a pan with some butter (just the sides) and stuffed them with the cilantro lobster roll mix, chives and lemon. The bread is a pineapple Hawaiian roll, not as in it has chunks of pineapple inside but the essence of it. In my opinion, goes great with the cilantro which now has a spicy kick which I loved. Feel free to taste before assembling to correct salt to your taste and add more spiciness if needed. The lobster was very well cooked and the mixture was well rounded, no flavor overcame another and there was no extra mayo or anything going on which was nice.
Overall, approved by us. With little to no help, delicious.

06/10/2020

Have you ever wondered how to elevate a traditional sauce such as a bolognese ragu? Check out .rd to answer that question! They don’t just sell a superbly homemade bolognese sauce, they provide a whole dinner experience around the sauce which is why I’m making this post.
I would say this is a product destined to people who likes to hang around while cooking, enjoying good music, good wine and good company (at least that’s how I utterly enjoy to cook). The box is easy to carry around, which makes it perfect to to bring it to a friend’s house or to the weekend. It comes with everything you need to make enjoy the dish in any kitchen, 500g of pasta di semola di grano duro from (top notch pasta), a bottle of result of their smart alliance with , a piece of paper with the logo which serves as tablecloth for serving, instructions, menus’ and finally the bolognese ragu! I would’ve love if it brought pecorino or parmesan snow in there somehow.
Aside from the pasta being raw and it’s your responsibility to cook it well, the wine pairs perfectly with the dish elevating it quite nicely. Talking about the ragu per se, it was hearty, it was meaty, it mingled every flavor together in a nice all out battle, you could taste the sweetness of the carrots and all the herbs that were used. Although you could tell that the herbs were being strained because the flavors were predominant but there was no sign of any leaves (which is the way to go), it was a tad high in rosemary. The instructions are quite clear and easy to follow so I can assure you that there won’t be any mess ups, just cook the pasta, taste the sauce and fix salt if needed, loosen it up with the pasta water, pour a glass of wine and enjoy.
Definitely recommend this .rd experience to anyone that only eats bolognese from that close relative that makes it amazing because you can feel and taste the time invested in making this sauce. Also to those wanting to enjoy a quick meal while enjoying a good glass of wine!

07/08/2020

Homemade Butter Poached Lobster 🦞 Rolls!
I honestly had a blast while making these, it’s a relatively simple dish to make and I am sure that you’ll be able to pull this off with ease. Feel free to DM me for questions or to send pictures if you make it! I would love to see your creations! I used 👨🏼‍🍳 ’s recipe which I’m authorized to share, enjoy!
What you’ll need: - Lobsters 🦞 (which I bought from ) - butter 🧈 (lots of it) - mayonnaise - dijon mustard - chives - celery - lemon 🍋 (lime works too) - tabasco hot sauce - salt & pepper - a good bread 🥖 (in this case I ordered the goat milk bread from through ) - homemade peperoncino olive oil (to add an extra kick but normal olive oil is fine).
How to make: First you need to get your sauce mixture ready, in a bowl mix the mayonnaise, lemon juice, finely chopped chives and celery (which adds a great crunch to the dish), dijon mustard (I used the one that comes in grains), olive oil and salt & pepper to taste. Make sure the sauce isn’t too mayonnaise-y and that you can slightly taste the balance between all ingredients.
For the 🦞, hold tight and twist the head to remove the tail. With a kitchen scissor, cut open the bottom membrane of the carcass to easily remove the meat. Be careful not to damage the meat while cutting it (Save the heads! You can use them to make a 🦞 bisque). Season the 🦞 with salt and pepper. In a pot, melt the 🧈 in low heat, you don’t want any bubbles. When the 🧈 is hot, throw in the 🦞 (make sure it’s fully submerged) you’ll see it changes color and tends tu curl when done. If unsure if it’s done, take one out and taste it, if it’s not ready yet, just put it in again. When finished, chop the lobster tails in chunky pieces and mix with the mayo sauce, let it rest.
You want to brush the outer layers of your bread with butter, just the sides. So that the outer layer gets lightly toasted but the inside it’s still chewy. When done cut it down the middle (not the whole way through) and stuff the 🦞 mixture to the bread! Enjoy!
@ Home Sweet Home

11/07/2020

This has been one of the most beautiful food experiences I’ve had in a long time. I almost didn’t want to break it when I first opened it! .rd is delivering great food whilst honoring and executing the art of plating. Remember, food is art.
The puff pastry from their Iranian Chicken Pot Pie was really soft, so much that I could easily tear it with only my fork, while still maintaining the flaky crunchiness. Extraordinarily executed.
The stuffing was really good. The chicken was well cooked and really moist, the yoghurt layer helped with that while also adding flavor. What’s game breaking is the combination of the Iranian spices with the sweetness of the cranberries, good mingle of flavors there. Finally, the puff pastry and the assorted dried seed on top provided the perfect texture contrast with its stuffing. Definitely recommend trying them.
They have great other products as well, a marvelous tomato chutney and a serrano ham powder which has unlimited ways to try it!
@ Santo Domingo, Dominican Republic

26/06/2020

Finally got to do something with the boys, here's a little video of how it went!
We bought the meats at : Baby Back Ribs seasoned with paprika, .rd rub (sea salt, garlic & rosemary) and some pepper. While the 2'' Ribeye Steak was generously seasoned with salt and pepper. At the grill, we brushed the meats with chimichurri mixture that consisted in parsley, garlic, oregano, olive oil and splash of vinegar!
We enjoyed it with some wine of course, in this case from !

12/06/2020

I never would’ve thought that I was going to do a post solely about cookies. I discovered on Instagram and decided to buy a pack mostly out of curiosity because I utterly love chewy cookies and the first thing I read in their post was “CAUTION: VERY VERY CHEWY” so I just had to.
As you can see from the pictures, there were approximately 25 cookies (because I wanted to share with my co-workers) and by the time I remembered to take pictures of the cookie, I was holding the last one. They are very chewy as correctly advertised and extremely addictive. Unlike many sweet cookies, you won’t get tired of the flavor, I can say this with confidence because I downed 7 of them 🙃. They are dangerously good.
I tried the chocolate chip and oreo cookies, I just had one observation really and it was regarding the oreo one, as oreo cookies are so sugary and sweet, that one was a bit too sweet for my palate, nonetheless it was the office’s favorite. The chocolate chip one with a cup of coffee made me re-evaluate what a perfect combination really was (I drink the coffee straight, no sugar). They should be great crumbled on ice-cream! Definitely recommend trying these if you like chewy cookies!
@ Santo Domingo, Dominican Republic

10/06/2020

Esto es simple, para ganarte todo lo que ves ahí (una caja de cerveza modelo, unos yucabombs y 10 mil pesos para consumir en .rd) sólo tienes que hacer lo siguiente:

1. Darle follow a .rd, y
2. Tag a quien quieras... y cuantas veces quieras en este post y el de (elegiremos una de las dos de manera aleatoria para elegir el comentario ganador)
3. Y ya, que más esperabas?

Anunciaremos el ganador el día 17 de junio del 2020!

Suerte a todos los participantes!

Giveaway válido sólo para mayores de 18 años y en Santo Domingo, República Dominicana. 📍🔞

01/06/2020

Here’s a quick how-to video, dumplings 🥟 edition 🤤 I had my eyes on dumplings for a long time and when I finally ordered them, everyone at my house ate them so fast that I couldn’t even take pictures! Decided to order them again to make a video and share my experience!
The 🥟 come frozen with their sauces. You just have to follow the video to make them, heat up the pan and add any type of oil (I used hot sesame oil) and place the dumplings once the oil is heated. After browning, add water to create steam and quickly cover it with a lid. Let the steam cook the dumplings through and voila!
More about the dumplings and sauces, I enjoyed bacon cheese burger dumplings 🤯, hugo pork dumplings which were still crunchy inside 🤤 and vegan veggie dumplings which were quite nice 👌🏼. Their sauces go from cilantro cream, burger sauce (it’s all the burger condiments made into a sauce with an asian touch), ginger sesame and spicy chili 🌶.
: I discovered while tasting every sauce separately that they were pretty nice when mixed together! Let me know if you have any favorite sauce combination for your dumplings!

30/05/2020

30/05/2020

24/04/2020

Collaborating with .angelicacasador during quarantine and social distancing to help you guys ease some of your anxiety away by doing what we foodies do best... eating!
What is anxiety? Anxiety is your body’s natural response to something that’s causing you stress. It’s a feeling of fear or apprehension from what’s about to come and its uncertainty.
It might surprise you to know that the following foods reduce anxiety and stress. Please note that excessive and compulsive eating are not recommended to manage anxiety.
An antioxidant boost diet will help, examples are: plums, artichoke, 🥦, bell peppers, berries and 🍅! Foods with high magnesium, like green leaves, spinach, arugula, seeds, nuts and whole grains help ease tension and stimulate relaxation. Foods with high levels of Omega3 and Zinc like 🥚, salmon, oysters, sardines, tuna will also help! While Vitamin B helps us with energy levels, healthy brain function and proper nerve functions we get that from fruits like 🥑, 🍉, 🍌 and also in 🍄 and 🥩.
If you’re looking for a more immediate result, try teas like chamomile or verbena (eases the nervous system), lavender (helps with sleep), valerian (relaxes), roses (regulates hormones production), rosemary (muscle reliever).
A balanced diet is key to have a perfect balance between the body and the mind. Even though the teas are the quickest, all of the above mentioned foods will work in the long run so add them to your diet!

20/04/2020

Homemade Pigeon Peas (Guandules) & Coconut 🥥 Risotto
Recipe by chef
Ingredients: - Arborio Rice - Onions 🧅 - White wine - Pigeon Peas - Coconut milk - Whole milk - Butter 🧈 - Chicken stock - Parmesan 🧀
Preparation: Start by boiling the peas in a 50/50 ratio of coconut milk and whole milk. When they are ready, drain the peas and save a bit of the milk mixture. In a pan or pot sauté the onions with butter until they are translucent. Continue by adding the rice and stir until the rice changes color to a more opaque shade, it changes because it’s releasing natural starch. Proceed to add the white wine and stir until all the alcohol in the wine is evaporated.
When dry, start adding your chicken stock until covering the rice. Keep stirring. When the rice soaks up all the stock, add more and repeat the process until the rice is ready. You have to keep tasting it and correcting salt & pepper every time you pour in stock, remember you’ll be adding parmesan which is already a salty cheese so keep that in mind.
When the rice is almost done, add the peas and a little bit of the milk mixture. Keep stirring. When the rice is done, turn off the heat and add more butter and the cheese for creaminess. By turning off the heat you prevent the cheese and butter to become fat. Serve and enjoy!

11/03/2020

YummScore: 3.8 // 🥈 // $-$$
So glad to have discovered a Chinese restaurant that’s clean and so well decorated, it’s beautiful. .rd transmitted peace and its terrace had a zen vibe that I found pretty cool. Everyone was so welcoming and kind. The service slacked a bit but I know it was because there was just one waiter for the whole terrace and private gazebo. I would highly recommend adding at least one more to that area. The Prices were surprisingly low!
We had different appetizers such as egg rolls that were super crunchy and stuffed with beef and veggies, assorted dim sum which all were good, just traditional dim sum. Tried both salmon and kani (crab) tartare and although I liked both, the kani was superior. It had a slightly spicy touch that blended very well with the sweet sauce on top. Served on top of a 🥑 bed. The chicken teriyaki yakitori were also fine, they were juicy and I just love that teriyaki glaze pretty much on anything!
As for appetizers, the meats were pretty regular, we had sweet and sour pork, beef with leeks, and general tso chicken. They all were well cooked but I found that the sauces lacked a bit of flavor. The fried plantains were awesome. The MVP here was definitely the charsiu rice, with pork bits and a poached egg on top. Lots of flavor and the runny yolk instead of the traditional omelette style egg in chow-fan really made a difference. We also had the fried 🦐 wrapped in bacon and although the shrimp was cooked the bacon wasn’t as cooked which resulted in a flawed dish.
Dessert was great, fried ice cream with deep fried banana. Loved the textures of the soft banana & ice cream with the tempura batter. I will definitely return for my Chinese food cravings! This is probably one of the best -definitely the most beautiful- Chinese restaurants right now. Recommended!
@ Los Prados

27/02/2020

YummScore: 4.5 // 🥇 // $$-$$$
When I was living in 🇪🇸 all I had were Dominican cuisine cravings, now in 🇩🇴... I’ve been searching for good Spaniards to soothe my Spanish cuisine cravings and I finally did at . The place is HUGE and it’s one of
those classic restaurant where you see the waiters wearing vests, big wooden bars and loads of tables but nonetheless, somehow, really cozy.
Ordered the boquerones (anchovies) vinaigrette, they were boneless and pretty tasty. Texture was firm and flavor was fresh. I prefer them fried because you can eat them whole with all the bones and it won’t matter, but these were pretty good as well. The morcilla (Spanish 🩸 pudding, because they are made with blood and rice) were amazing, honestly, they were one of the best morcillas I’ve had. They were soft and crumbly while the flavor was tangy with bit of spice
💎. If you are one of those that hate trying new things, please I implore you to try these morcillas! Add lime!
I gave the place a go was because of their paella 🥘, they didn’t disappoint. Ordered the seafood paella and it was almost flawless. The rice was grainy and soft but bot mushy which was nice and the seafood was greatly cooked. There were some bits of fish that were a pleasure to eat every time I found one. Would’ve love to see some socarrat though. It was really good though and it really brought me back to my time in 🇪🇸!
Definitely returning to this place!

@ Restaurant Boga Boga