Irish food

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seafarer john
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2010/10/26 08:28:22 (permalink)

Irish food

My eldest son is in Ireland (southwest Cork) for about two months working in a cheese-making/smokehouse operation run by a large cosmopolitan family (Irish,Spanish/German/Polish/ and more). He has been living "high on the hog" - roast goose, all sorts of pork, fine wines and cheeses and all sorts of smoked and cured meats.
Yesterday he told us about a most unusual cut of pork - it was a  hog belly, uncured, unsliced, with the skin intact and roasted. He said it was incredibly rich, fatty,  and tasty. The meal was washed down with Guiness ( a  tapped barrel is kept  available to everyone at all times in the courtyard) and generous amounts of "Poteen" - the Irish form of home-made potato-based vodka-like booze. He said that, unlike vodka, the stuff has a distinctive flavor - perhaps from the peat smoke.
 
Cheers, John  
 
 
#1

9 Replies Related Threads

    the ancient mariner
    Filet Mignon
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    Re:Irish food 2010/10/26 15:50:57 (permalink)
    Well boy-o, if he keeps eating and drinking at the rate he is, you may have to shed-you-all a visit to the Old Sod to see him again.   As the sainted Red Barber  used to say in Brooklyn----sounds like he is eating "High off the hog".
     
     
    #2
    seafarer john
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    Re:Irish food 2010/10/30 10:44:57 (permalink)
    I found that the roast pork belly is quite well known in Australia - I wonder if any of our Aussie or Kiwi members have any comments on the dish?
     
    Cheers, John 
    #3
    plb
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    Re:Irish food 2010/10/30 16:52:32 (permalink)
    There is a famous Chinese dish from around Shanghai that consists of sliced pork belly roasted then steamed over preserved Chinese veggies, and then covered with a brown sauce. 
    #4
    samarsingla
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    Re:Irish food 2010/11/30 05:42:52 (permalink)
    helps in achieving healthiness and fitness with proper food management
    #5
    samarsingla
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    Re:Irish food 2010/11/30 05:44:12 (permalink)
    Nutrition Consultancy
    helps in achieving healthiness and fitness with proper food management
    #6
    Curbside Grill
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    Re:Irish food 2010/12/01 08:20:02 (permalink)
    Have to ask about being in Ireland to make cheese. Why?
    Love the idea. Never looked over there.
    #7
    seafarer john
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    Re:Irish food 2010/12/01 11:18:48 (permalink)
    Because he has purchased land in Vermont, they are tired of the writer's life in Santa Monica, he has been taking cheese making courses at the U of Vermont for the past three years, his wife will be able to continue her screen writing from Vermont, and he wants to set up his own specialty cheese making  operation in Vermont.
     
    He is an unpaid intern at Gubbeen (Gubbeen is the name of the farm near the small town of Skul in county Cork) and is loving every minute of it - including learning a whole lot about Irish pub life. In a concession to their American intern, the Gubbeen folks had a kind of Thanksgiving celebration - they cooked a goose from their own flock on their own farm.
     
    It might be of interest to roadfooders that he has described the Irish stove they cook on at the farm. It has a fairly large surface with three burners - each with a fixed temperature - one low, one medium, one high . And it has two ovens - unregulated - one very hot, one not so hot. He says cooking on such a device takes a lot of experience and they turn out gourmet meals every day from that kitchen. 
     
    Cheers, John 
    #8
    ann peeples
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    Re:Irish food 2010/12/01 11:39:56 (permalink)
    What an enviable experience.
    #9
    Curbside Grill
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    Re:Irish food 2010/12/01 12:49:43 (permalink)
    I have been doing some internships here in the states. Not to steal your thread but as Annpeeples stated-
    enviable.
    There are places here that treat you as well as you stated,but to enjoy the food and culture of another country at the same time. And Cheese.
    #10
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