Yay or Nay?

Dun laoire

matt-dublin

erm????

NAY...
it looks like a load of penises and part of a womans ribcage!!!
along with an eyeball or two and some eye of newt!!!!

bluuurrrgghhhhhh

buy a curry instead!

Atari jaguar.

Hagar

It's a bit brown for a decent coddle but I'd give it a lash. Should have left out the Oxo. It's a bit light on onions too BTW.

crosstownk

Yay - if it's for the dog

If it was in a frying pan then maybe I'd reconsider.

That said, I'd probably give it a go after a heap of pints - I'll try anything once!

Zaph

Nay, coddle is just wrong! Rashers and sausages were meant to be fried, not boiled.

Hagar

Interesting Fact No 412.

Coddle was traditionally a hoors dinner in Dublin, It could be left on a slow simmer for hours and wouldn't burn, just thicken a bit. If business was good the hoors would just pop in and add some water to keep it on the go for a bit longer while they got back to business.

crosstownk

Hagar wrote: »

Interesting Fact No 412.

Coddle was traditionally a hoors dinner in Dublin, It could be left on a slow simmer for hours and wouldn't burn, just thicken a bit. If business was good the hoors would just pop in and add some water to keep it on the go for a bit longer while they got back to business.

Nothing like a traditional Dublin dish. Let the sausages swell while you work..................

trout

Hagar wrote: »

Interesting Fact No 412.

Coddle was traditionally a hoors dinner in Dublin, It could be left on a slow simmer for hours and wouldn't burn, just thicken a bit. If business was good the hoors would just pop in and add some water to keep it on the go for a bit longer while they got back to business.

I love coddle ... I mean, I really love coddle. And so do my kids. Nothing better on a cold, damp, miserable day ... it's real soul food.

Mrs Trout hates the coddle. I mean really hates the coddle.

So, by your logic, my kids and I are hoors :rolleyes:

And Hey! It's my mama's recipe!!!

Dun laoire

Jaysus lads! and you call yourselves men. Whats wrong? too common for yee?Thats a real dinner there. O.k not many lentils put in there and she fuked in a beef stock cube but still though. If ye had've tasted it. Jaysus lads, look at the ribs Mmmm. Ma you're a legend

Dun laoire

Actually Trout nailed it on the head. It's a dinner that you want on a cold winters day. Not sure if it's the best meal to have after the few pints. Too wet if you know what i mean

Hagar

Well my Granny told me that, I always wondered how she knew.
I never questioned it though because on Fridays she bought me Rolos.

Hagar

Dun laoire wrote: »

Actually Trout nailed it on the head. It's a dinner that you want on a cold winters day. Not sure if it's the best meal to have after the few pints. Too wet if you know what i mean

You mean you don't know about dipping the big thick slices of loaf bread in to mop up the liquid?

trout

Dun laoire wrote: »

Actually Trout nailed it on the head. It's a dinner that you want on a cold winters day. Not sure if it's the best meal to have after the few pints. Too wet if you know what i mean

Coddle is great after a few pints ... but you do have to play to the conditions.

1) No beef stock ... it's a dish composed primarily of pig parts.
2) Carrots. Diced carrots.
3) Spuds. These must be cooked in a separate pot, and made into good buttery mash.
4) Place mountain of spuds on (large) plate.
5) Scoop out a kind of spud volcano shape, with the high walls.
6) Pour coddle into the spud volcano, where the lava would go.
7) THIS IS IMPORTANT! A sprig of parsley on top - we are not savages!
8) White pepper. Plenty of white pepper. Black pepper is for louts.
9) Eat away. I defy you to find a more comforting meal. :cool:

Hagar

Yous took it out of the pot? Posh bastards.

trout

Hagar wrote: »

Well my Granny told me that, I always wondered how she knew.
I never questioned it though because on Fridays she bought me Rolos.

Are you saying your Granny was an authority on hoors ?

My Granny knew Eamonn De Valera.

Hagar

My Granny WAS Eamonn DeValera.

Dun laoire

Hagar wrote: »

You mean you don't know about dipping the big thick slices of loaf bread in to mop up the liquid?

Even better is a freshly out of the oven baguette with dairy gold smothered over it.

trout wrote: »

Coddle is great after a few pints ... but you do have to play to the conditions.

1) No beef stock ... it's a dish composed primarily of pig parts.
2) Carrots. Diced carrots.
3) Spuds. These must be cooked in a separate pot, and made into good buttery mash.
4) Place mountain of spuds on (large) plate.
5) Scoop out a kind of spud volcano shape, with the high walls.
6) Pour coddle into the spud volcano, where the lava would go.
7) THIS IS IMPORTANT! A sprig of parsley on top - we are not savages!
8) White pepper. Plenty of white pepper. Black pepper is for louts.
9) Eat away. I defy you to find a more comforting meal. :cool:

Regarding the spuds, you're dead right about being boiled up seperately and in fact they were. The ma normally mashes them all up but she knows to throw a few into the coddle pot for me as she knows i like them whole.

Hagar

Dun laoire wrote: »

Even better is a freshly out of the oven baguette with dairy gold smothered over it.

Foreign bread and margarine. :eek: My granny must be turning in his grave.

trout

Dun laoire wrote: »

Even better is a freshly out of the oven baguette with dairy gold smothered over it.

Baguette you say ? Dairy Gold no less ? Are you a metrosexual loon trolling through?

The only bread for coddle is the batch loaf ... and anything other than butter, and I mean real salty butter, is bordering on heresy!

Jesus Wept

It looks fúckin awful.

trout

The-Rigger wrote: »

It looks fúckin awful.

It's coddle. What can you do ?

That's why you need the parsley. pa trout called it par-sell-eeh. He loved his coddle, with batch loaf and butter ... washed down with guinness.

I loved that man.:(

Jesus Wept

trout wrote: »

It's coddle. What can you do ?

That's why you need the parsley. pa trout called it par-sell-eeh. He loved his coddle, with batch loaf and butter ... washed down with guinness.

I loved that man.:(

tbh, I've never had coddle, wasn't a staple in our place.

The worst lookin thing about it is the sausages. Seriously, why not stick them in the frying pan for even a minute, get a small amount of colour on them so they look more sausage like and less.............like an inside out penis.

legspin

The-Rigger wrote: »

The worst lookin thing about it is the sausages. Seriously, why not stick them in the frying pan for even a minute, get a small amount of colour on them so they look more sausage like and less.............like an inside out penis.

Hear hear. And this from a noted devourer of porcine based meat products. The sausages actually look worse after they are cooked. Like giant maggots....

trout

legspin wrote: »

Hear hear. And this from a noted devourer of porcine based meat products. The sausages actually look worse after they are cooked. Like giant maggots....

Maybe, maybe so.... but they taste so gooooooooooood

Dun laoire

Hold up. Dairy gold is grand lads and as for the baguette, what about it? It's bread lads. I think you boys are a bit puffy if you're gonna be so selective as to which bread you eat. Just get the fukin thing down your neck. Jaysus lads i'm dissaponted

Hagar

Hagar wrote: »

It's a bit brown for a decent coddle but I'd give it a lash. Should have left out the Oxo. It's a bit light on onions too BTW.

True.......bit light on the (whole) spuds as well.

zaph wrote: »

Nay, coddle is just wrong! Rashers and sausages were meant to be fried, not boiled.

Blasphemy!!!!!!.........You, sir, have no idea what you are talking about.

Dun laoire wrote: »

. Not sure if it's the best meal to have after the few pints

I was at a 40th birthday party about 2 years ago, and instead of the usual buffet-style rolls and coleslaw and cheese and ham and cocktail sausages malarkey, the family had organised the biggest, baddest VAT of coddle ever seen outside of Ronnie Drew's gaff. To say it was the greatest party food ever wouldn't do it justice. After a few pints, it went down easier than the knickers of the aforementioned hoors on a Friday payday.

I prefer cocktail sossies (or normal ones chopped into bitesize pieces) meself in a coddle, and actual rashers or bits of bacon than ribs, but each to his own i s'pose. Haven't had a coddle in ages now, since i moved out on my own

Also, Whoever mentioned the white pepper is spot on. Stew or Coddle + lashings of white pepper = no more colds/flu. Saxa pepper FTW.

The Hill Billy

* fondly remembers bowls of coddle & pints of stout in Murrays in Sandymount before rugby internationals on freezing cold February & March weekends *

Fcuking great gear. Only thing I'd do differently is have the spuds cook in the coddle. Slightly thickens it & gives the spud great flavour.

Dun laoire

Deleted User wrote: »

and actual rashers or bits of bacon than ribs, but each to his own i s'pose.

Rashers i dont mind but i'm not overly pushed on the fat that comes with them. The ma knows i prefer ribs so she always looks after her favourite son.

Dun laoire

The-Rigger wrote: »

It looks fúckin awful.

Dont knock it brother till you try it. My 9 year old son cant get enough of it. The boy has hairs on his chest from the stuff:D

John Mason

i have never had coodle and from the look of that, i dont think i missed out on much tbh:rolleyes:

The Hill Billy

irishbird wrote: »

i have never had coodle and from the look of that, i dont think i missed out on much tbh:rolleyes:

Looks can be deceiving.

trout

Hill Billy wrote: »

Looks can be deceiving.

True enough ... in fact, is that not the essence of the coddle ? Looks like vomit, tastes like God's finest gift to His creation.

As it happens, Mrs trout is away this evening. And it was cold this morning. So it's coddle time. I may be busy aytin' tonight .... enjoy!

Dun laoire

irishbird wrote: »

i have never had coodle and from the look of that, i dont think i missed out on much tbh:rolleyes:

Oi Irishbird. I really think you need to look at this :eek:

This might just freak you a little

keefg

Hill Billy wrote: »

Looks can be deceiving.

Very true, I have been with some right gargoyles who happened to be fantastic in the sack

Back to the matter at hand, coddle is food of the gods. And bread is bread as long as there is plenty available to mop the pot clean.

Unfortunately, I do not have the ingredients to hand to create such a gastronomic delight. I only have a handfull of chicken breasts in the fridge and an onion so I am just about to embark on a great journey called "Large Pot of Chicken Curry"

Jesus Wept

Maybe I'll give in and make one of these coddle yokes soon, see what the fuss is about.

But I can assure you I will give the sausages a quick fry to give them some colour and a sausage like appearance, cause yore coddles just lookin fúcking wrong.

Zaph

Dun laoire wrote: »

Hold up. Dairy gold is grand lads and as for the baguette, what about it? It's bread lads.

No it's not, it's an air-filled bread-like imitation. If you're eating traditional Dublin food then you need traditional Dublin bread to go with it, and nothing beats a good solid turnover.



As for Dairygold in preference to butter, well I think the Brotherhood's position on low fat food items has been made abundantly clear and does not need repeating.

The-Rigger

The-Rigger wrote: »

It looks fúckin awful.

I agree. I feel nauseous looking at the picture.

Dun laoire

I cant believe mother Dun laoire's coddle is being ridculed even if it looks like something out of armin meiwes kitchen.Seriously folks it's hard to swallow

Galadriel

I hale from Finglas, and when I was growing up coddle was a weekly thing, the best ev-v-v-v-v-ver...boiled sausages are yummy, but with white pepper even better!!!!

r3nu4l

Coddle FTW!

God how I miss a good coddle! I reckon it's a trip to ths shops for me at the weekend to stock up on the ingredients Especially since it's such a soul-warming meal and it was 3 degrees here this morning!

trout

Dun laoire wrote: »

I cant believe mother Dun laoire's coddle is being ridculed even if it looks like something out of armin meiwes kitchen.Seriously folks it's hard to swallow

Fair point - it does not become the Brethren to disrespect the coddle :mad:

My own concerns are with the addition of beef stock, french bread and margarine ... which I think are fair topics for healthy debate.

However, we must fully support the concept that the best coddle for any man, is the coddle mammy used to make, and as such, disrespect for the coddle itself will not be tolerated.

As a gesture of respect, I am going to try out the addition of ribs to my next vat.

r3nu4l

trout wrote: »

However, we must fully support the concept that the best coddle for any man, is the coddle mammy used to make, and as such, disrespect for the coddle itself will not be tolerated.

Hear hear, while there may be disrespect for the generic 'yore ma', there should never me disrespect for 'the mammy' or anything ever cooked by 'the mammy'!

Tom Dunne

Is it wrong that I have never tasted coddle?

smashey

Dun laoire wrote: »

I cant believe mother Dun laoire's coddle is being ridculed even if it looks like something out of armin meiwes kitchen.Seriously folks it's hard to swallow

Mammy Dun Laoire won't be impressed.

trout

tom dunne wrote: »

Is it wrong that I have never tasted coddle?

Not only is it wrong ... it is somewhat suspicious. What are you hiding ? :cool:

watna

trout wrote: »

Are you saying your Granny was an authority on hoors ?

My Granny knew Eamonn De Valera.

Charles Haughey felt my granny up, when she was pregnant! True story! I actually had a good conversation with her about coddle last week. She's the only person who used to make it for me and i haven't had it in about 15 years.

Deleted User wrote: »

I prefer cocktail sossies (or normal ones chopped into bitesize pieces) meself in a coddle, and actual rashers or bits of bacon than ribs, but each to his own i s'pose. Haven't had a coddle in ages now, since i moved out on my own

Yes, cut the sausages up. I remember my granny doing this. I just emailed a recipe to me bf (he's not irish and has never heard of coddle). He thinks it sounds gorgeous and i'm under orders to make it for dinner on Sunday. Living in Ireland has turned him on the wonder that is stew. He;s also never heard of batch bread (god how i love that stuff) so I'll be getting a loaf of that too!

EDIT: Hey, i managed to multi-quote!

admiralofthefleet

yay, a good coddle never hurt anyone, i make a demon of a coddle

*Page*

nay!!!!!!!!!

Dun laoire

trout wrote: »

Fair point - it does not become the Brethren to disrespect the coddle :mad:

My own concerns are with the addition of beef stock, french bread and margarine ... which I think are fair topics for healthy debate.

However, we must fully support the concept that the best coddle for any man, is the coddle mammy used to make, and as such, disrespect for the coddle itself will not be tolerated.

As a gesture of respect, I am going to try out the addition of ribs to my next vat.

Thats a nice gesture Trout my good man. You shall be pleasantly pleased. So when you're sucking the bejaysus outta that big pink juicy piece of meat think of Dun Laoire


Regarding the beef stock, well that was just the ma experimenting, she knows i'm a feckin horse and will eat anything that lands on the plate. I remember asking her "Whats the craic with the brown coddle ma?" in which she replied "Not many lentils so i taught i'd mix it up a bit". No harm done and coddle was enjoyed by all. I dont know what to day about the baguette and Dairy gold. I'm a big fan of that butter i must say

Tom Dunne

Dun laoire wrote: »

Thats a nice gesture Trout my good man. You shall be pleasantly pleased. So when you're sucking the bejaysus outta that big pink juicy piece of meat think of Dun Laoire

OT: Did anyone else mis-interpret this? :eek: