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Archive for December, 2016

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

It was preserved in the oral history, the demise of the great Chinook spawn along the Saint Lawrence, a lifecycle disturbed by the presence of outsiders. It was carried with the natives, the memory of fish, in song and story.

What you had to do, in your most solemn appeal, was pray to the wolf, the bear and the eagle, seek alternatives, abstain and let a species recover. In so doing, you nourished the inner spirit, humanity following nature, and not the other way around.  Continue reading »

Sour ‘16

A post by The Beer Nut at The Beer Nut

The final post of the year brings the Golden Pints, beer blogging’s annual personal awards, working to a template devised by Mark Dredge and Andy Mogg. Sour beers have played a major role in my drinking over the last 12 months so I thought I’d accompany my deliberations with one. This bottle of The Purple from Oregon’s De Garde brewing was a kind gift from Jeff Alworth back in September. You can read Jeff’s profile of the brewery here.  Continue reading »

Pulling the wool

A post by The Beer Nut at The Beer Nut

I was very surprised when, among the beers my wife recently brought back from Brussels, was one bearing the mark of an Italian maker. It’s still a little bit unusual to find non-Belgian beer in Belgium outside of the most cosmopolitan of beer outlets. This one certainly looked like it was made for Belgium, in its Duvelish beehive bottle and frankly crap label artwork.  Continue reading »

Let’s get to the rules first. Stuffing is just that – Stuffing. It should be carefully crafted, blended, seasoned and finally stuffed. It should be rammed into the opening in the unfortunate creature you intend eating. It needs to be shoved in so far that there is no space left for doubt. There is no arguing about it. 
I have a mental picture of you in your lovely kitchen. You have mixed your stuffing and have wrapped it in aluminium foil.  Continue reading »

Highs and lows

A post by The Beer Nut at The Beer Nut

I’ve been a big big fan of BrewDog’s Aces series so far. Huge. So when the third in the set came my way I grabbed it without a second thought. This time it’s posterboy Citra in the driving seat, and the specs are otherwise the same: a medium-gold, vaguely misty, 4.5% ABV pale ale. I was expecting big bitterness from Ace of Citra but oooh that aroma: soft mandarin and honeydew, a little bit of spicy marmalade and a cheeky pinch of oily dank.  Continue reading »

Happy Christmas everyone!

from the city by the Lee.

More Cork Pics here.  Continue reading »

Three Best Outside of Cork 2016Also: Ethnic in CorkI’ve dined around the country this year, including Donegal, Limerick, Kerry, Meath, Dublin, Waterford, Wexford, Louth, Galway, Mayo and so on and these, in no particular order, are the three non Cork restaurants that I enjoyed the most.I’ll be on the road again in 2017. Any tips?  Continue reading »

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

They fell silent as the nuns moved around the table, serving the main course of veal scallopini. The meat looked rubbery, the sauce congealed. If anything forces this Conclave to a swift conclusion, thought Lomeli, it will be the food.

from Conclave by Robert Harris (2016). No Recommendation.  Continue reading »

Last dash

A post by The Beer Nut at The Beer Nut

Time for my final round-up of miscellaneous Irish beer for 2016, all the stuff I found in the pubs and off licences of Dublin as the festive season started to bite.
Galway Bay had been especially busy, knocking out a couple of winter specials for starters. First to appear was Banished Sun, an 8% ABV “imperial porter”. Yes I’m putting scare quotes on that.  Continue reading »

Researching…
The post Listen: Turkish Delight on The Book Show appeared first on Bibliocook – All About Food.  Continue reading »

Researching…
The post Listen: Turkish Delight on The Book Show appeared first on Bibliocook – All About Food.  Continue reading »

Wednesday morning, long, LONG, before the dawn, I tweeted a message about the days getting longer and that the Solstice brought hope. I’ve not been sleeping very well, the stress of everything has been taking its toll. Later on that day as I waited for the letterbox to click, just as I have done everyday since the CEO of Ulster Bank made that promise at the Oireachtas Finance Committee, I felt that hope wane.
The letterbox didn’t click at the usual time and the day got longer.  Continue reading »


Fruit, spice, and power feature in this well-balanced blend of Carignan (42%), Grenache (29) and Syrah (29). The vineyard, run by an English couple, Jon and Elizabeth Bowen, has been organic since 2008 and they recommend pairing it with anything from Spiced lamb tagine to Roast venison.

This is a dark, medium to full bodied, wine with ripe dark fruit aromas to match. That fruit, spice too, on the palate, concentrated, with outstanding freshness, tannins soft and ripe and no slacking off in the long aromatic finalé. Power and elegance in the one package and Very Highly Recommended.

We had another beauty from the same vineyard a month or so back. Check out Le Fournas here

Il Grigio da San Felice Gran Selezione Chianti Classico (DOCG) 2013, 13.5%, €34.95 (27.95 in recent sale) O’Brien’s Wines.

Czech detective

A post by The Beer Nut at The Beer Nut

A fairly regular chore on this blog – which is essentially an index of beers – is to try and figure out which beer I’ve actually just had, following a bar’s creative efforts to call it something other than its common or brewery-assigned name. And it seems to be a phenomenon to which Czech beers are particularly susceptible, both at home and over here.  Continue reading »

The Sweet Things at Nash 19

There’s only one way to make your exit at Nash 19 this Christmas week: with a sliver of their gorgeous Christmas pudding and a sliver of mature Crozier Blue; just to make it even more luxurious, add a shot of Stonewell Tawny.  Continue reading »

Engaging Italian Trio
All Natives!

Baglio Rosso Nero d’Avola, Terre Siciliane (IGP) 2014, 14%, €19.50 Le Caveau

This organic wine has undergone natural fermentation – without additional yeast – and is Highly Recommended. Colour is a very dark red, heading into black. Dark fruits and spice on the nose follow through to the palate, some savoury notes here too, plus excellent acidity. Fresh too, this fruity low intervention medium bodied wine is a delicious easy drinker.  Continue reading »

Those who know me know I am not a great fan of the ‘season’. I react badly to being told what to do. I detest enforced jollity. I can’t stand the festive messaging that is driven to fever pitch with recycled TV programmes, regurgitated as nostalgia, while the ‘civilised’ world prepares itself for the outrageous excess that is Christmas.  Continue reading »

Stuffing greatly benefits from cooking within a turkey or chicken, but the results can be almost as tasty when the stuffing is cooked in a greased casserole dish. Sage, date and pistachio is one of my favourite stuffing combinations; herby, sweet and crunchy. To make a plain herb stuffing simply omit the date and pistachios from the recipe and add an additional 2 tablespoons of fresh, finely chopped parsley, thyme or chives.  Continue reading »

First…
The post Read: Irish stout gingerbread Christmas wreaths with citrus glaze appeared first on Bibliocook – All About Food.  Continue reading »

First…
The post Read: Irish stout gingerbread Christmas wreaths with citrus glaze appeared first on Bibliocook – All About Food.  Continue reading »