Christmas is quickly arriving upon us. A classic problem that comes with it is how long should I could cook my turkey to get a tasty and moist roast on Christmas day.
A British doctor in physics and food lover: Peter Barham, has decided to apply Fick’s law of diffusion to calculate the best timing for his traditional Christmas roast.
Fick’s law says that the diffusion coefficient at different temperatures is often found to be well predicted by J= -D * D C/Dx.  Continue reading »

This is just the final reminder that there are just two days to go before I do a round-up of the Ice Cream Party! The idea of this is to help me test recipes for our upcoming cookbook. Anyone who wants to take part, see here, and get cooking! Thanks to everyone who has sent something in already!
Technorati tags: test, food event, ice cream, cookbook, recipe.  Continue reading »

Congratulations to Anne Kennedy over on Greatfood.ie who has got her new fine food and ingredient gift shop – Greatfood2buy.com – off the ground in perfect time for Christmas. I know she has been cooking and testing for the Greatfood.ie range of chutneys, preserves and jams – Wild Cranberry and Apple Relish sounds especially good and I think I’ll have to pick up a jar of Onion Marmalade with Plums and Port for myself.  Continue reading »

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The kids made this film on my phone yesterday. It’s amazing what a couple of kids can do with a few grapes, a scissors and a packet of tissues, oh and their Mammy for a voice-over.
So Leon’s movie, not this movie, the Bionicle one, was selected for the Camera Ziziano in Greece. It’s a festival for kids films from around the world.  Continue reading »

Today everything clicked into place, despite last night being a late one with the Sister at a musical evening in Ballymaloe House and lots of red wine! I was in at 8am on gardening duty with the ever-perky red-socked gardener. The two of us whizzed around the greenhouse or, rather, she whizzed – I plodded along behind at half speed – gathering quantities of parsley, chervil, coriander, kale and Swiss chard, which we then sorted, washed and labelled back at school.  Continue reading »

Be a Wine Writer. And Be a Good One.
Adler over at vinography has written a truly inspiring post on wine writing with a shameless plug for a symposium for professional wine writers which looks like a lot of fun.
Varietal stemware: genius or hucksterism?
Do we really need a differently shaped glass for the type of wine we’re drinking? Dr. Vino thinks not and I strongly agree.
Sauvignon Blanc & Cheese
Cheese is generally salty and fatty so a wine with high acidity is needed to match it.  Continue reading »

The world of wine appreciation is currently experiencing a revolution. In the past the only way to learn about wines was 1. Drink as much of the stuff as possible, 2. Go visit the wineries, 3. Read about the different Regions/Terroirs/Varietals/Producers in published print. These three methods of learning are still as viable as ever but now they have been joined by the internet which is possibly more powerful than any of the previous three methods.  Continue reading »

 A couple of related news items have come to my attention. The first is that Serendipity 3, the New York eatery and creator of the $1,000 ice cream treat – their “Golden Opulence Sundae” set a Guinness World Record back when they introduced it some years ago – has gone a step further and released “Frrrozen Haute Chocolate” at $25,000. I guess for 25K, you get two extra “r’s”.  Continue reading »

We have been talking about it for a month now, but it’s finally here! The REAL Thanksgiving (not just the early one) is finally here!
So with that said, it’s about time we talk about just what we’re thankful for. Aside from the food, that’s what this holiday is all about.
Well here at Chew on That, we’re thankful for you, the readers. Your frequent visits and regular commenting truly make our days and we want you to know that we appreciate you.  Continue reading »

We have been talking about it for a month now, but it’s finally here! The REAL Thanksgiving (not just the early one) is finally here!
So with that said, it’s about time we talk about just what we’re thankful for. Aside from the food, that’s what this holiday is all about.
Well here at Chew on That, we’re thankful for you, the readers. Your frequent visits and regular commenting truly make our days and we want you to know that we appreciate you.  Continue reading »

                  
I’m sticking with my fish theme after stocking up at the weekend at Superquinn, they had nice fresh prawn tails so we had them as a “secondi” on Monday night after a big bowl of pasta. Prawns and shrimp actually belong to the same family as the lobster, my all time favourite fish!!  Continue reading »

My last recipe did not find favour with all viewers.Bananas are an acquired taste.
Ireland is one of the largest producers of bananasin the World.
We cannot grow them successfully for fruit out of doors,but there are ripening stores which supply importedbananas to other countries.
It must be quite a costly enterprise.
Dublin, Ireland, Europe.  Continue reading »

This being my very first post as a blogger – I’ve been a long time “blogspotter”- I’ve decided to start with one of my favourite dishes of all, Bangers & Mash with onion gravy & red onion jam. I don’t always use onion gravy but the lovely sausages I bought from Caroline Rigney at her farm shop in Curragh Chase are quite meaty & low in fat (for sausages) so need some gravy to accompany.  Continue reading »

This being my very first post as a blogger – I’ve been a long time “blogspotter”- I’ve decided to start with one of my favourite dishes of all, Bangers & Mash with onion gravy & red onion jam. I don’t always use onion gravy but the lovely sausages I bought from Caroline Rigney at her farm shop in Curragh Chase are quite meaty & low in fat (for sausages) so need some gravy to accompany.  Continue reading »

Yes, you read that right.  I finally sucked it up and bought a crock pot.  Barbara and her wonderful crock pot recipes finally sold me.  I was obviously missing out.  Paul was not so convinced, that is, until he had his dinner last night!  Wow!  Continue reading »

The proposition is simple: Your friends and wine. Discover and choose wine by sharing your opinions with people you trust.
What’s immediately clear from this site, is that there is a commercial element to it, having dedicated pages for producers and for wine shops.  Continue reading »

Photo courtesy of istockphoto.com
Baking isn’t for everyone, but if you’re a great baker, there is no doubt that the holiday season was made for you. It’s your time to thrive, baking friends.
But instead of just baking for company or nearby friends or family, why not bake for those you aren’t able to see in person?  Continue reading »

Photo courtesy of istockphoto.com
Baking isn’t for everyone, but if you’re a great baker, there is no doubt that the holiday season was made for you. It’s your time to thrive, baking friends.
But instead of just baking for company or nearby friends or family, why not bake for those you aren’t able to see in person?  Continue reading »

I bought a Beaujolais Nouveau 2007 “Cuvee Prestige” Olivier Depardon last week, and this week I’ve given it a try. Initially, I was simply glad it wasn’t Georges Duboeuf, which seems to be everywhere now.
Apparently, Beaujolais, a red wine made from the Gamay grape, can often be best served lightly chilled. This one didn’t, it could have been a nondescript Chardonnay, when out of the fridge.

At room temperature, it smelled of a rich honey.  Continue reading »

 O.K. I’ve already given you the recipe for making honeycomb pieces. Now here’s one for the ice cream! It’s a bit complicated, but if you’re feeling up for the task, please go ahead and test it as part of my ice cream party!
Over the years, this has been our best-selling ice cream in the shop, and I hope it makes you as happy as the thousands upon thousands who have enjoyed it in Dingle and Killarney!  Continue reading »