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Archive for July, 2008

Kafka in Rathmines

A post by thedublingobbler at

.  Continue reading »

I know it must seem monotonous, eggs for breakfast every morning, and yes, we eat a lot of eggs, but this is normal for us and not related to the challenge. There is a lot you can do with eggs, not that we always do much with them – this morning was boiled eggs again,…  Continue reading »

The lowdown on the nose
Not much subtlety here, but rather a dried apricot/peach component on the nose  – not the fruit, more like the really pungent Haribo jellies.

The lowdown on the mouth
Slightly buttery peach with a little bit of yeastiness thrown in too. It went really well with scallops on Clonakiity black pudding with truffle mash.
Where and how much?
€13.50 from Sweeney’s Wine, Hart’s Corner, Dublin 9.  Continue reading »

Albarino
Aligote
Aragones
Barbera
Bourboulenc
Brachetto
Cabernet Franc
Cabernet Sauvignon
Caladoc
Canaiolo
Carignan
Carmenere
Chardonnay
Chenin Blanc
Cinsault
Clairette
Colombard
Cortese
Corvina
Counoise
Dolcetto
Durif
Fiano
Folle Blanche
Furmint
Gamay
Garganega
Garnacha
Gewurztraminer
Gouveio
Graciano
Grecanico
Grenache
Grenache Blanc
Grenache Gris
Gros Menseng
Gruner Veltliner
Macabeo
Malbec
Malvasia
Malvesia Nera
Marsanne
Mazuelo
Merlot
Monastrell
Montepulciano
Moscato
Mourvedre
Muscadelle
Muscadet
Muscat
Nebbiolo
Negroamaro
Nero D’Avola
Palomino
Pansal
Parellada
Pedro Ximenez
Petit Menseng
Petit Verdot
Petite Syrah
Picapoll
Pinot Bianco
Pinot Blanc
Pinot Grigio
Pinot Gris
Pinot Meunier
Pinot Noir
Pinotage
Primitivo
Prosecco
Riesling
Rolle
Rondinello
Roussanne
Sangiovese
Sauvignon Blanc
Scheurebe
Semillon
Sercial
Shiraz
Syrah
Tempranillo
Tinta Roriz
Tocai
Torrontes
Touriga Nacional
Trebbiano
Trincadeira
Ugni Blanc
Verdejo
Verdelho
Verdicchio
Vermentino
Viognier
Viura
Zinfandel.  Continue reading »

About a year ago, I got the notion that I would learn how to make sauces. I’ve always liked a decent sauce with my food, so it was beginning to bug me that I couldn’t make my own. To fill this knowledge gap, I went and bought Sauces: Sweet and Savoury, Classic and New by Michel Roux (hereafter affectionately referred to as “Johnny Sauce”).
Now, Johnny Sauce, while an excellent book on sauce making, is really more geared towards the professional restaurant kitchen.  Continue reading »

Episode 2 iFoods Weekly show

A post by noreply@blogger.com (www.ifoods.tv) at iFoods

Here comes the second installment of the weekly iFoods show that wraps up the latest from the internet food world. You can see the full version here and you can also download directly as a podcast from iTunes. Don’t forget to add a video comment over at the new iFoods blog.  Continue reading »

‘Green energy’ wine arrives in Ireland on 108-year-old ship – Telegraph
We were minded to get involved in this – I thought it would be a good photo-op to bring the vessel into Cork city’s deep berth, next to Cork Bonded Warehouse, before the marvels of progress render this impossible. What’s more, Jean-Marie Rimbert, one of our very favourite winemakers, is signed up to the scheme.  Continue reading »

One of the greatest myths about shopping in Lidl, or Aldi for that matter, is that it’s for people who don’t really care much about food. Food and its quality matters very much to me. I enjoy buying it, cooking it, eating it and, especially, feeding it to other people.
Where good food is available at…  Continue reading »

Be my Biarritz

A post by Valerie O'Connor at Vals Kitchen

Firstly, I don’t know why the text gets re-formatted when I cut and paste from Word. But it does so if you can take time, the meaning is the same. X

We
originally chose
Biarritz
as a destination as it
is close to
San Sebastian
in
Spain
. I had read that
San Sebastian
is a food
paradise so my taste buds were leading me there. I’d heard little about
Biarritz
, other than it
had been a tourist destination for years and was still thriving.  Continue reading »

Give Edge to your Veg

A post by messy-chef at Messy-Chef

The August Bank Holiday approaches and brings with it more rain and another family trip to the Sunny South East. As we travel each weekend during the summer the kitchen in Messy-Towers remains pretty much closed which is one of the reasons I have yet to get photos of the actual dishes up an running. Between you and me I haven’t actually been cooking any of this stuff as we go along, it’s just some favourite things and random thoughts from my head.  Continue reading »

iFoods Weekly Episode 1

A post by noreply@blogger.com (www.ifoods.tv) at iFoods

This is the first ever episode where the guys talk about the hot topic on the internet food scene at the moment which is the battle between tastespotting and foodgawker as well as discussing Barry’s recent visit to the Fat Duck Restaurant. The guys also introduce us to the charms of Average Betty.  Continue reading »

iFoods Weekly Episode 1

A post by noreply@blogger.com (www.ifoods.tv) at iFoods

This is the first ever episode where the guys talk about the hot topic on the internet food scene at the moment which is the battle between tastespotting and foodgawker as well as discussing Barry’s recent visit to the Fat Duck Restaurant. The guys also introduce us to the charms of Average Betty.  Continue reading »

Stepping out of Union Square subway station and finding your self in the middle of the Green Market is like stepping into a little piece of paradise. I have visited many farmers markets but never one quite like this one. It’s scale alone like almost everything in America is huge. Imagine every farmers market that you have ever been to in Ireland stuck together and you will get some idea of the size .  Continue reading »

:: MOHITO LIME AND MINT CHICKEN!

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

Unfortunately thanks to my hangover a few weeks ago, after one or two many Mohito’s, it was not a pleasant experience pouring the rum into this recipe at 8am yesterday.  Why was I pouring rum, bleary eyed, into a zip lock bag in the early hours of the morning?  Well I came up with an ingenious idea to marinade the chicken in the mix for this recipe, while I was at work, so the flavors would permeate through the breasts.  Continue reading »

Here is an interview with Louis de Bélair, who has been a friend and supplier of Bubble Brothers since our early days, and whose wines you will see along with those of Cyril Marès of Mas des Bressades in our Costières de Nîmes section.  You may have recently enjoyed the chance to sample Louis’s Dauphin de Rozier at one of the URRU shops in Bandon or Mallow, and take advantage of the promotional price we offered.  Continue reading »

I miss Top Chef (I think we all do), but in the meantime I have to confess that I got sucked into the last three episodes of The Next Food Network Star last Sunday night. After the season’s premiere, I thought I’d never sit through another episode of that show. I thought I wouldn’t be able to bear its Top Chef wannabe repertoire but somehow my TV tuned in to the Food Network for three…straight…hours.  Continue reading »

I still haven’t had the chance to make last month’s Daring Baker challenge, but I’ve just about squeezed in this months with about half a day to spare. So here it is – Filbert Gateau with Praline buttercream.

It doesn’t look all that pretty, in fact not really like the photo of the original we were shown:

The chocolate ganache and buttercream on top were slightly runny – I’m putting it down to the heat we’ve been having lately!  Continue reading »

iFoods.tv Feature

A post by Gavan Murphy aka The Healthy Irishman at THE HEALTHY IRISHMAN™

Click here for full episode.  Continue reading »

This morning was one of those chaotic ones where it’s a surprise that breakfast even happens.
It did though and we had Cheese Omelette, made with 4 eggs and 200g of cheese – yes, it was very cheesy. I completely forgot to photograph it, but I think you know what a cheese omelette looks like. We…  Continue reading »

The past week or so has been crazy. It has seen me running around chasing after various projects like the proverbial headless chicken; with hardly enough time to draw breath. As a direct result of this things have been a little confused recently; and no, this has nothing to do with the numerous glasses of well deserved Chardonnay on Saturday night.  Continue reading »