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50
Patrick
2022 Nov 22, 1:51pm
Patrick
2022 Nov 22, 1:51pm
richwicks says
The joke about Irish food is that it's like English food, but not so spicy.
But Irish food quality is very high, especially their dairy products. French chefs go to Ireland to source ingredients for the best French restaurants.
Ireland could grow the very best salad ingredients because the weather is perfect for it, but the Irish traditionally did not eat salads, and still don't I think.
English food is bland and lower quality, but the Dutch have even worse quality. That was surprising for us when we did a house swap in Holland. German food quality is very high, so I assumed Dutch would be the same. German bread, beer, and sausage are really good.
I've read that the reason Europeans don't have many spices are twofold:
1. Most spices just don't grow in Europe. Not hot enough.
2. European food doesn't need as much preservation, because it's a colder place. Most spices have a preservative effect.
India, on the other hand, needed those spices as preservatives in the hot weather, and they were available.
Irish food, is great.
The joke about Irish food is that it's like English food, but not so spicy.
But Irish food quality is very high, especially their dairy products. French chefs go to Ireland to source ingredients for the best French restaurants.
Ireland could grow the very best salad ingredients because the weather is perfect for it, but the Irish traditionally did not eat salads, and still don't I think.
English food is bland and lower quality, but the Dutch have even worse quality. That was surprising for us when we did a house swap in Holland. German food quality is very high, so I assumed Dutch would be the same. German bread, beer, and sausage are really good.
I've read that the reason Europeans don't have many spices are twofold:
1. Most spices just don't grow in Europe. Not hot enough.
2. European food doesn't need as much preservation, because it's a colder place. Most spices have a preservative effect.
India, on the other hand, needed those spices as preservatives in the hot weather, and they were available.
51
richwicks
2022 Nov 22, 2:16pm
richwicks
2022 Nov 22, 2:16pm
Patrick says
Well, let me give you a recipe that is Irish. I've done this recipe with an entire head of cauliflower instead - I did it by chopping it up then baking the cauliflower in the oven first, then chopping it up more finely. This recipe does take some time and preparation. It would probably work with nearly any vegetable when I think about it.
Cheese Potatoes (also known as IRISH potatoes)
• 8 ounces shredded sharp cheddar cheese
• 12 medium or 8 large potatoes, cooked, cooled and shredded
• 1 pint (16 ounces) sweet cream (OR 1 cup milk plus 1/4 cup butter)
• 1 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 1/2 tsp onion powder
Peel, cut up, and boil potatoes with a little butter (to reduce foaming), until tender (15-20 minutes). Drain and spread out on pan to cool. Shred or chop fine when cool. You can use a cheese shredder to do this.
In a small dish, combine the garlic salt, pepper, and onion powder.
In a 9” x 13” x 2” baking dish, layer 1/2 the shredded potatoes, 1/2 the seasonings, and 1/2 the shredded cheese – repeat. Drizzle cream (or milk plus dollops of butter) over the layered potato & cheese mixture. Cover with aluminum foil.
Preheat oven to 350°. Bake for 45 minutes, removing foil for the last 15 minutes of baking.
The Irish don't make spicy food, I'll admit, but they make some goddamned great food.
richwicks says
Irish food, is great.
The joke about Irish food is that it's like English food, but not so spicy.
Well, let me give you a recipe that is Irish. I've done this recipe with an entire head of cauliflower instead - I did it by chopping it up then baking the cauliflower in the oven first, then chopping it up more finely. This recipe does take some time and preparation. It would probably work with nearly any vegetable when I think about it.
Cheese Potatoes (also known as IRISH potatoes)
• 8 ounces shredded sharp cheddar cheese
• 12 medium or 8 large potatoes, cooked, cooled and shredded
• 1 pint (16 ounces) sweet cream (OR 1 cup milk plus 1/4 cup butter)
• 1 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 1/2 tsp onion powder
Peel, cut up, and boil potatoes with a little butter (to reduce foaming), until tender (15-20 minutes). Drain and spread out on pan to cool. Shred or chop fine when cool. You can use a cheese shredder to do this.
In a small dish, combine the garlic salt, pepper, and onion powder.
In a 9” x 13” x 2” baking dish, layer 1/2 the shredded potatoes, 1/2 the seasonings, and 1/2 the shredded cheese – repeat. Drizzle cream (or milk plus dollops of butter) over the layered potato & cheese mixture. Cover with aluminum foil.
Preheat oven to 350°. Bake for 45 minutes, removing foil for the last 15 minutes of baking.
The Irish don't make spicy food, I'll admit, but they make some goddamned great food.
53
fdhfoiehfeoi
2022 Nov 22, 3:13pm
fdhfoiehfeoi
2022 Nov 22, 3:13pm
Patrick says
It's the thickness that's bad. Makes it harder to circulate through the blood, puts pressure on the heart.
making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.
It's the thickness that's bad. Makes it harder to circulate through the blood, puts pressure on the heart.
54
SoTex
2022 Nov 23, 6:36am
SoTex
2022 Nov 23, 6:36am
Patrick says
It's how they make trannys!
see: stereochemistry, chirality, cis/trans, e-form/z-form, enantiomers
sand meet fine watch!
You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health
It's how they make trannys!
see: stereochemistry, chirality, cis/trans, e-form/z-form, enantiomers
sand meet fine watch!
« First « Previous Comments 50 - 54 of 54 Search these comments
Olive Oil Doughnuts
zest of 1 lemon
1 tsp orange zest
1/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1 egg
2 1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
3/4 cup yogurt
1/2 cup milk
olive oil for frying
Method
In a medium-sized mixing bowl, add the zest of 1 lemon and 1 tsp orange zest and
1/3 cup granulated sugar. Mix together with your
fingers to release the oils in the zest; the sugar will feel like coarse, wet
sand. Whisk in 1/4 cup extra-virgin olive oil and the egg to form a glossy, wet texture.
Add in 2 1/2 cup all-purpose flour, 1/2 cup cornstarch and 2 tsp baking powder.
Fold together with a spatula. Fold in 3/4 cup yogurt and 1/2 cup milk. Continue to mix, forming a
soft, sticky dough - it will feel like a wet scone dough or a very thick cake
batter. Cover the bowl with plastic wrap, pressing it directly on the surface of
the dough, and let rest in the fridge for at least one hour (although you can
let it chill up to overnight).
Dust a piece of parchment paper with flour. Place the chilled dough onto the
floured surface. Dust the top with flour and top with a second piece of
parchment paper. Roll the dough into a disc about 3/4 inch thick. Remove the
top parchment paper to cut out the doughnuts. I use a 3-inch round cookie
cutter and a 1-inch cookie cutter for the center.
In a large heavy-bottom pot or Dutch oven, over medium-high heat, heat 2
inches of oil to 350°F using a thermometer to monitor the temperature of the
oil. Carefully slip 3 to 4 doughnuts into the oil, one at a time so as to not
overcrowd. Let them set for 30 seconds without touching them, then bump them so
they move around the oil a bit, and flip the doughnuts over around 1 minute,
when the underside is deeply golden. Cook for an additional 30-45 seconds
and transfer to a wire rack to cool. Repeat with remaining doughnuts and
doughnut holes.
Dust with powdered sugar.
Damn, these are quite good.