Concón

This is what I learned today: a friend who’s dating a Dominican woman told me that Dominicans in general go nuts over concón, the crust of rice that’s cemented to the bottom of the pot after cooking. This reminds me of the “crunchies” my Dad would scavenge from my Mom’s cooking, including the edge-burnt ingredients in baked dishes such as scalloped potatoes and ham; pie-crust runoff; and any post-frying scraps left in the bottom of a skillet.