Irish food

Re:Irish food (Curbside Grill)

Wed, 01 Dec 2010 12:49:43 GMT

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.

Re:Irish food (ann peeples)

Wed, 01 Dec 2010 11:39:56 GMT

What an enviable experience.

Re:Irish food (seafarer john)

Wed, 01 Dec 2010 11:18:48 GMT

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

Re:Irish food (Curbside Grill)

Wed, 01 Dec 2010 08:20:02 GMT

Have to ask about being in Ireland to make cheese. Why?
Love the idea. Never looked over there.

Re:Irish food (samarsingla)

Tue, 30 Nov 2010 05:44:12 GMT

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Re:Irish food (samarsingla)

Tue, 30 Nov 2010 05:42:52 GMT

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Re:Irish food (plb)

Sat, 30 Oct 2010 16:52:32 GMT

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.

Re:Irish food (seafarer john)

Sat, 30 Oct 2010 10:44:57 GMT

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

Re:Irish food (the ancient mariner)

Tue, 26 Oct 2010 15:50:57 GMT

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".

Irish food (seafarer john)

Tue, 26 Oct 2010 08:28:22 GMT

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