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Irish Cuisine - an oxymoron??

b
beckiefd Sep 5, 2006 01:51 AM

Now that I have your attention. . . I would love to read the opinions of my fellow chowhounders regarding Irish food, inside or outside the pub, inside or outside of Ireland. My experience ends at corned beef and cabbage, Guinness beer and boiled potatoes, not a bad place to end . . but I need to know more, more, MORE!

Thankyouverymuch.

  1. Pincho Sep 6, 2006 04:34 AM

    The boxty (crepe-like pancake made from grated potato) filled with irish stew served at an Irish-style pub near me is one of my favorite comfort foods. I now never order anything else at this place. I believe this is an authentic Irish dish (?) so no oxymoron at all in my opinion.

    1. s
      ScottWNC Sep 6, 2006 12:42 AM

      No one has even mentioned the blood pudding yet. Yum!! It is an acquired taste though I believe. While weighing you down, an Irish breakfast is one of the heartiest and best you can get when done right.

      1. h
        Hue Sep 5, 2006 10:03 PM

        I was always told that a 7 Course Irish Meal was a 6 Pack of Guiness and a Boiled Potato

        1 Reply
        1. re: Hue
          Dommy Sep 5, 2006 10:23 PM

          Har har... Actually Saveur earlier this year did a whole BEAUTIFUL issue on Irish Cooking... There are several recipes and stories on their website. :)

          --Dommy!

        2. gini Sep 5, 2006 08:14 PM

          The seafood stews you can get in Ireland are unbelievable. I specifically remember one meal in Galway where I practically wept at the dinner table. Maybe it was the wine. But nevermind. Their cheeses are also first class (must have something to do with all those roving hills).

          1. j
            jeanki Sep 5, 2006 08:08 PM

            The general impression I get of Irish food is of simply prepared, high quality ingredients that rely on their freshness for flavor. Even if you just have veggies and mashed potatoes and fish, if they are all really fresh and cleanly, lovingly prepared, they can taste terrific. I had great seafood meals with this approach in Galway this summer as well. And the best fish n chips I ever had was there. I'm partial to the mild sausages there too (similar to British bangers).

            I can't say I agree about the Irish tea though, although I admit all I had was the fast food stuff in cafes (bitter dark stuff) which was probably the equivalent of Lipton's here.

            1. Karl S Sep 5, 2006 05:06 PM

              IF there is any foodstuff that can be said to be a hallmark of Irish cuisine, the Irish are the kings of buttermilk (not the cultured stuff in cartons on US supermarket shelves), as it was a foundational food for their diet for many centuries and the Irish use it in myriad ways.

              1. Infomaniac Sep 5, 2006 04:38 PM

                I'm not Irish, but some of my most memorable meals have come from Ireland. The seafood and lamb are standouts. Acutally, the best calamari I ever had was in Ireland. Lemon sole, salmon, and a cranberry brule that I still dream about.

                1. a
                  Avid Rita Sep 5, 2006 03:35 PM

                  I'm 4th generation Irish, and there are a number of dishes that my Gram would make that I understand were standards on the old sod: Loved her shepherd's pie made grinding up leftovers from a lamb dinner. Her fish pie had the similar mashed potato topping. Speaking of fish, loved the kedgeree; the colcannon potatoes, mashed with cabbage, well....

                  1. Karl S Sep 5, 2006 03:28 PM

                    OMG. Irish cuisine has been advancing for quite some time. Back in the late 1980s, when I visited for a couple of weeks at a time, I had strings of wonderful meals (Ireland was soooo much better than the UK in this regard), based on the freshest fish and lamb, fine dairy, wonderful cottage garden vegetables, and fine baking traditions. It was wonderful. I can only recall one bad meal in all of my travels to Ireland at that time. And things have continued to improve by all accounts.

                    Here's a wonderful book on Irish traditional cooking that's very worth having in one's ethnic cookbook collection:

                    http://www.amazon.com/Irish-Tradition...

                    1. LindaWhit Sep 5, 2006 02:49 PM

                      I had some of the best meals while touring in Ireland about 5 years ago. Anything from an excellent sandwich on farm-fresh crusty bread at a local shop in the Galway area, to a drop-dead great dinner (service, food, atmosphere) at the Cashel House in the Connemara area. Lamb and salmon were my two "go to" choices for dinner. But OH! The prawns at Cashel House's restaurant were some of the best I've ever had.

                      The one thing I craved after about 6-7 days was rice, which I got once - not very good, but it wasn't potatoes! :-) The ubiquitous potatoes (unfortunately, sometimes very gluey potatoes ) got to me, and I didn't have them for at least a month when I returned to the States.

                      1. Siobhan Sep 5, 2006 04:49 AM

                        Corned beef and cabbage is not Irish.....

                        5 Replies
                        1. re: Siobhan
                          Das Ubergeek Sep 5, 2006 04:54 AM

                          Millions of one-day-a-year Irish-Americans just gave you the two fingers for that, you know...

                          ...but you're right.

                          I will say this for the Irish: they make the best tea in Europe. England has this whole ceremony round the teapot; go to any farmhouse in Eire and it's guaranteed there'll be a pot of the best tea you've ever drunk in your life on the hob, and they drink more of it than I ever thought possible.

                          I had to convince friends of ours that we really do ice our tea in the U.S. (I was living in the South at the time -- you can imagine the warring accents between southern Georgia and southern Sligo). "Ice in yer tea? But it's meant to keep the (expletive) cold OUT of yer!"

                          1. re: Siobhan
                            b
                            beckiefd Sep 5, 2006 02:49 PM

                            Enlighten me please. . . what is the origin, and why do I keep eating it on St. Patty's day?

                            1. re: beckiefd
                              LindaWhit Sep 5, 2006 02:53 PM

                              http://www.irishcultureandcustoms.com...

                              "It was in the late 19th century that it began to take root. When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - may be a bay leaf or so, and some pepper.

                              This dish, which still turns up on some Irish tables at Easter, has become familiar to people of Irish descent as the traditional favorite to serve on Saint Patrick’s Day. Certainly, there will be many restaurants in Ireland that will be serving Corned Beef and Cabbage on March 17th , but most of them will be doing so just to please the tourists.

                              The truth is, that for many Irish people, Corned Beef is too "poor" or plain to eat on a holiday: they'd sooner make something more festive."

                              But the best response to the question as to what the Irish eat on St. Patrick's Day is:

                              "So what will people in Ireland be eating on St. Patrick's Day? The question was put to listeners of South East Radio which reaches south Wicklow and parts of Wexford and Kilkenny. Said one respondent: "Eat? I eat pints."Another referred to the pint of Guinness as a "shamrock sandwich" "

                              :-)

                              1. re: LindaWhit
                                Robert Lauriston Sep 5, 2006 04:56 PM

                                St. Patrick's day is a religious holiday in Ireland, him being the patron saint and all. You go to mass, then you go to the pub, drink pints, and everybody sings. It's not a day for feasting, parades, or particularly serious drinking.

                                1. re: Robert Lauriston
                                  Karl S Sep 5, 2006 05:03 PM

                                  And the pubs were only opened for the day in recent years; they used to be closed....

                          2. pikawicca Sep 5, 2006 02:01 AM

                            Forget trendy Frenchy chefs -- my DH and I were first in Ireland on our honeymoon 30 years ago, and we ate salmon, salmon, salmon! I've never found another cuisine that has understood this fish as well. Other wonderful things: oysters, lamb, breakfast. Ireland has nothing to apologize for in its cuisine!

                            1 Reply
                            1. re: pikawicca
                              b
                              Bostonbob3 Sep 5, 2006 02:07 AM

                              Oh, I agree. The problem was that for too long, the chefs in Ireland treated those unbelievable ingredients like so much flotsum (with, I must admit, the possible exception of salmon).

                              One of my fav restaurants in all the wor;ld, Drimcong House just outside Galway, grows their own organic herbs and veggies, uses the local seafood purveyors, sources their own lamb...It all seems so obvious, but until relatively recently, that fresh, incredible lamb would be cubed, boiled and put in a pot pie.

                              Saints be praised, not anymore.

                            2. b
                              Bostonbob3 Sep 5, 2006 01:55 AM

                              As a semi-frequent visitor to Ireland (and especially Galway), I can tell you that the cuisine has made leaps and bounds in the last five+ years. They've FINALLY realized that their fresh, seasonal cuisine stacks up against the best anywhere. And newly-trained chefs from France to the U.S. are going there to take advantage of those ingredients. It's only going to get better, and it's already pretty damn good.

                              That said, it'll take Irish pubs in the U.S. twenty years to catch up to the trend.

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