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Archive for February, 2008

A Few News Items

A post by Kieran at Ice Cream Ireland

 For anyone interested, I will be on Newstalk tomorrow (Thursday) around 11:30am talking about tasting ice cream. I think there will be someone on from Green and Blacks as well, so between the ice cream and the chocolate, it should be a sweet show…
Thanks to Declan Burke who was on Matt Cooper yesterday talking about books from bloggers (a rapidly growing bunch) and kindly gave Ice Cream Ireland and our upcoming book a mention.  Continue reading »

BARN STORMER

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

EXCELLENT RESPONSE

MEAL GOOD ALSO!!!

The Adviser recently made a booking at the Barn and there was an error, on the Barn side. But the response was brilliant. Their hands went up straight away and there was a generous gesture on the next visit.

The Barn, on the Mayfield-Glanmire Road, in case you didn’t know, is a reliable fixture at the top end of the Cork restaurant scene.  Continue reading »

Here are the first of the Vinisud pictures, and they more or less represent where we began, a splendid feed at Le Vieux Four on the evening of our arrival notwithstanding.
Below is Toni Garriga from Mas Codina in Penedes, supplier to us of really great cava (brides: save your pennies – this is what you need for the reception); a white wine made from the cava grapes; and, now and again, a deep-coloured, sturdy rosé and a Cabernet Sauvignon that is more than able for very fine dining.  Continue reading »

It’s lovely to be invited to cook for an Internet Challenge.
Bravo! to Zorra who has set up a great event for8 March.
Cook Yellow Food, upload a photo, and you’ll be on the pig’s back.
All genders are welcome.

Dublin, Ireland, Europe.  Continue reading »

Sauce Grand-Veneur

A post by Yann_Chef at Food Lorists

There is a classic sauce recipe for large game. The sauce Grand-Veneur (huntsman’s sauce) based on a sauce poivrade in which some game trimmings and strained marinade has been added to the bouillon and then finished with blood and red currant jelly.

Recipe for 3/4 litre of finished sauce:

8 dl of sauce poivrade for large game*.

2 tablespoons red currant jelly.

1 dl double cream.

1/2 dl game blood, preferably hare blood.

1/2 dl of marinade.  Continue reading »

:: I’M BACK!

A post by noreply@blogger.com (The Mood Food Blog) at The Good Mood Food Blog

Hello Hello!
After a long 3 months, this year’s Eurovision dream came to an end on Saturday night, when I was beaten by the nation’s favourite Turkey at Eurosong 2008! I have to admit I was a little gutted on the night but it was an amazing experience and I wish them all the best in Serbia!
There is a sense of relief and freedom that comes with any sort of ending, and my mind is now able to think beyond whats steps I’m doing, or what I have to do next.  Continue reading »

:: I’M BACK!

A post by The Mood Food Blog at The Good Mood Food Blog

Hello Hello!
After a long 3 months, this year’s Eurovision dream came to an end on Saturday night, when I was beaten by the nation’s favourite Turkey at Eurosong 2008! I have to admit I was a little gutted on the night but it was an amazing experience and I wish them all the best in Serbia!
There is a sense of relief and freedom that comes with any sort of ending, and my mind is now able to think beyond whats steps I’m doing, or what I have to do next.  Continue reading »

Cheeseburger in a can, WTF?

A post by Private Chef at iFoods

Horrific news this week from Germany as two new products are unveiled taking standards of food production to a level I really never thought we would reach! This sounds like something I am making up but believe me it is true, I would like to bring to your attention the cheeseburger in a can and powdered red wine that you have to mix with water! What is the fecking world coming to? A CHEESEBURGER IN A CAN???? If this company makes 1 penny from this I will have lost all faith in mankind!  Continue reading »

There’s always a new one, isn’t there? No sooner have you mastered Bittman’s No-Knead Bread and played around with jars of starter for your own Sourdough than another intriguing bread recipe comes along. I discovered this one through the NZ FoodLovers Forum, found the recipe, and discovered the book that it comes from – Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë Francois – here.  Continue reading »

Pirate Birthday

A post by Sarah Bell at Stuff yer bake

I was given, well offered, the task of making a birthday cake for a little boy’s fourth birthday. I relished the task and, since it was a dragons and castles party, I started thinking about making a castle. Having made little effort to find something that I could get help and ideas from, I started baking. What a nightmare!!! The problem was that icing a tall round cake is very difficult and my icing leaves a lot to be desired anyway.  Continue reading »

Untoppable Tapas

A post by Hillary at Chew On That

While the logo above may contradict the following, this isn’t so much a restaurant review as a review of tapas in general. The picture I really wanted to start with would have been something that could capture both the diversity and the amount of food we piled onto our table and into our stomachs the night we went to Cafe Iberico. But since I had no such luck at capturing this perfect picture, I’ll run through our feast of feasts dish by dish.  Continue reading »

(More) Midweek wines

A post by Irish Wine Contemplations at Irish Wine Contemplations

Just some quick notes on recent wines drunk at home.
Firstly Marc Colin Saint Aubin 1er Cru Rouge: This wine continues my adventures into 2005 Burgundy, in search of well priced tasty Pinot Noir from this much hyped vintage. Gary V did a recent show on the white wines from Saint Aubin so I was excited to taste this red version. Initially I was quite scared as this had tons of barnyard (shit) on the nose and I feared that it may have been spoiled.  Continue reading »

Very interesting programme on panorama last week about the bottled water industry that highlighted the enormous damage we are causing the environment and our planet by consuming such ridiculous amounts of it. They highlighted the case of Fiji water which has cornered the high end market in only a matter of years.  Continue reading »

Taste of Spring

A post by Kieran at Ice Cream Ireland

 I’m in such a good mood! The sun is shining here in Dingle, this morning I found the most beautiful crocus (photo above) in my garden, there are daffodils popping up everywhere, and it well and truly feels like Spring!
I’m happy that my friend Cynthia won an Oscar for her documentary Freeheld, and I was delighted for Glen Hansard as well, who we’ve been lucky enough to hear in Dingle on numerous occasions.  Continue reading »

The lad & I are pretty big rugby fans but sometimes, the Saturday marathons are a bit too much to spend in a crowded pub so we opt to watch the matches in my place, cook a nice dinner and head into town to savour the craic later on in the night. Last Saturday was no different so we decided to cook up some burgers and chips to enjoy with a beer or two during the rugby.  Continue reading »

On Sunday Richard Branson’s company,Virgin airlines, launched it’s first biofueled flight. The tank was filled with a combination of traditional airline fuel, coconut oil and babassu oil which comes from the babassu palm tree. Branson is apparently committed to a green agenda for his businesses, you can read his recent interview with Freinds Of The Earth here. But even if all Virgin flights ran on biofuel is it enough to really make a difference?  Continue reading »

On Sunday Richard Branson’s company,Virgin airlines, launched it’s first biofueled flight. The tank was filled with a combination of traditional airline fuel, coconut oil and babassu oil which comes from the babassu palm tree. Branson is apparently committed to a green agenda for his businesses, you can read his recent interview with Freinds Of The Earth here. But even if all Virgin flights ran on biofuel is it enough to really make a difference?  Continue reading »

From the moment I first flicked through Claire Clark’s “100 Perfect Desserts” I have wanted to make these. It’s a well-known combination but there is just something special about chocolate and raspberry. I just needed a dinner when there would be more than just me and The Doc. Once we had been invited to his parents for Sunday dinner I immediately offered my dessert making abilities.  Continue reading »

When it comes to brownies, you never know what to expect. There are infinite ways to make a brownie and just as many possible results. They can be chewy or gooey or flaky or cakey, rich and chocolatey or if you’re really lucky, all of the above.
If you’re like me, you prefer a flaky top, a gooey middle, chewy corners (the corners are the best part!) and most importantly, the most rich and delicious chocolate flavor you can imagine.  Continue reading »

A journalist asked me a couple of days ago whether I’d keep blogging if I didn’t get any comments or feedback. Although I enjoy writing about the sweet things I love, there is little doubt in my mind that some of your excellent comments as well as feedback like this keeps me at it. So… I’m adding “Recent Comments” to my sidebar as a little way of saying “Thanks!”.  Continue reading »