Tomato Chutney - it will change your life

Under_Graduate

Irish cuisine.... actually, them two words should not be used together.
It's a literary faux-pas.
The Irish don't have a cuisine.

I was gonna say, Irish cuisine, stinks, but then, that would leave the impression that there are actually some go-to Irish dishes that originated in this country.

I don't think boiled potatoes and fried gammon constitutes an actual recipe.

Being a cultured man of the world at this point, I have diversified my culinary tastes.

There is one recent addition to this, that I feel, may change the way Irish food is served up, forever.

Tomato Chutney.
Home made, of course.


The reason I say this is because, it goes so well with the plain foods, that the Irish are notorious for.
A plain steak.
Aces.
A plain cooked chicken/turkey - even better.

It particularly good with oven baked potato wedges.

The point being - this **** is focking delicious, and makes almost any/everything taste so much better.


You may need to google the recipe.

My Indian housemate made it for me so, I gotta learn it myself yet but, if you think eating healthy is a drag (which it is, most of the time), then you gotta try this.

I kid you not.

It will change the way you look at food, forever.

whiskeyman

Did you get that in TK Maxx too?

King George VI

Under_Graduate wrote: »

Irish cuisine.... actually, them two words should not be used together.
It's a literary faux-pas.
The Irish don't have a cuisine.

Clearly you've never had my nanny's Dublin coddle. Ireland's finest cuisine as far as I'm concerned.

Zombienosh

Chutney............ even the word disgusts me.

c_man

If I could have *any* meal right now, it'd be a big plate of bacon and cabbage.

kfallon

Under_Graduate wrote: »

Being a cultured man of the world at this point

Buying one vest in TK Maxxx does not constitute cultured!

Birneybau

Your threads are the lowlights of this week so far. And I say that as a David Bowie fan.

me_irl

catsup.... ketchup.... catsup.... ketchup.... catsup

Under_Graduate

Johnny Carson wrote: »

Clearly you've never had my nanny's Dublin coddle. Ireland's finest cuisine as far as I'm concerned.

Not only have I never had it.

I've never actually heard of it.

WTF is a "coddle"?

I thought that's what you did to chicks, when they're reluctant to.... get their "drawers" off.

.... I gotta word posts super carefully here cause, I already got an infraction for something remarkably trivial.

longshanks

Ballymaloe make a tomato chutney. Apparently the secret ingredient is tears, childrens tears.

SEPT 23 1989

Whats your point caller?

donegaLroad

I must try it... in fact I will make it today.

Spaghetti Bolognaise sauce is a totally different experience when you make it with the best vine tomatoes or plum tomatoes and blend them in a mixer, rather than using canned tomatoes or Dolmio etc.

Under_Graduate

c_man wrote: »

If I could have *any* meal right now, it'd be a big plate of bacon and cabbage.

Yeah, after spending all morning soaking the bacon, and three hours cooking it.

No thank you.

Not for your active man on the go.

Besides, I'm sure some tomato chutney would go splendid with your, bac' n' cab'...

Birneybau

longshanks wrote: »

Ballymaloe make a tomato chutney. Apparently the secret ingredient is tears, childrens tears.

They relish the tears.

c_man

Under_Graduate wrote: »

Yeah, after spending all morning soaking the bacon, and three hours cooking it.

No thank you.

Not for your active man on the go.

Don't be mad man, I'd be having my Mammy's! I thought that was implied.

ytpe2r5bxkn0c1

Vile stuff.

And made in sweat houses.

ytpe2r5bxkn0c1

Under_Graduate wrote: »

Yeah, after spending all morning soaking the bacon, and three hours cooking it.

No thank you.

Not for your active man on the go.

Besides, I'm sure some tomato chutney would go splendid with your, bac' n' cab'...

3 hours? You'd cook a 9lb ham in 3 hours.

Under_Graduate

donegaLroad wrote: »

I must try it... in fact I will make it today.

Spaghetti Bolognaise sauce is a totally different experience when you make it with the best vine tomatoes or plum tomatoes and blend them in a mixer, rather than using canned tomatoes or Dolmio etc.

Make it!

Report back.

Try it with the baked potato wedges I mentioned.
Oil and season them good - smoked paprika works good on them.

colossus-x

I do think you have a point OP about Irish cuisine.

I house shared with a French man once. He was cooking a meal a bit similar to an Irish dish:

French Version: Take a large pot and throw in 1 whole sliced savoy cabbage, halved new pots, few sliced carrots and either a pack of smoked or plain rashers with rind cut off, or side of bacon cubes. Season, boil it up, simmer, serve in a bowl and pour on some fresh cream. Parsley Garish if desired. Utterly delicious and so easy to prepare.

Irish Version: Slice up a green or while cabbage with a side of bacon , boil them up together and when it's ready take it out of the pot and throw it on a plate.

AtomicHorror

Under_Graduate wrote: »

Not only have I never had it.

I've never actually heard of it.

WTF is a "coddle"?

I thought that's what you did to chicks, when they're reluctant to.... get their "drawers" off.

.... I gotta word posts super carefully here cause, I already got an infraction for something remarkably trivial.

You can't seriously be dismissing the entire food culture of Ireland without knowing what coddle is, can you?

Well anyway here it is:
https://en.wikipedia.org/wiki/Coddle

Don't get me wrong, I don't like Irish food, but come on. Research.

syklops

In a land surrounded by fish, inhabited by delicious meats like pheasent, venison, pork, beef, pigeon, the OP brings us a sauce made from a fruit which is not native to Ireland and which you can't grow without a greenhouse or polytunnel.

Good job OP.

:rolleyes:

Boom_Bap

It did not change my life.

Paramite Pie

Under_Graduate wrote: »

I was gonna say, Irish cuisine, stinks, but then, that would leave the impression that there are actually some go-to Irish dishes that originated in this country.

Apparently Bunratty was noted for it's fine cuisine back in the day by French visitors in the 1600s. The flight of the earls and all that malarky that followed was probably the death of any native 'high culture' here, sadly.

But how much of any country's cuisine originated in that country? The Italians didn't have tomatoes until the 1600s and they were a big flop. Not popular at all until sometime in the 1800s.

If the British can claim their own curry, then we can surely claim a few of our adopted dishes. And stews are native to every country since they appear on every continent, even in the most isolated places. It's just that a lot of European stews are all very similar.

Sleepy

Never had pan fried scallops OP? Smoked Irish Salmon? Black Pudding?

Our beef and seafood are arguably the best in the world.

Not the country's fault that your mammy didn't teach you to cook.

The Dunning–Kruger effect spring to mind. It is a case where people under-educated in a subject have illusory superiority in that subject due to their lack of ability in the subject also translating into a lack of ability to evaluate themselves as being as bad as they are. They simply do not have the foundation in order to recognize their own ineptitude.

When I describe this effect to people I like to come up with examples they will relate to or understand. From this day forward - the example of someone thinking Chutney eating is indicative of being cultured and refined will be my go to starting point.

El_Duderino 09

colossus-x wrote:

I house shared with a French man once. He was cooking a meal a bit similar to an Irish dish:

colossus-x wrote:

French Version: Take a large pot and throw in 1 whole sliced savoy cabbage, halved new pots, few sliced carrots and either a pack of smoked or plain rashers with rind cut off, or side of bacon cubes. Season, boil it up, simmer and before you serve in a bowl pour on some fresh cream. Parsley Garish if desired. Utterly delicious and so easy to prepare.

Sounds good. But there's nothing inherently french about this dish but you credit the French fella with cooking it the french way.

Whenever you throw some ingredients together, do you consider yourself to have invented an Irish dish? My mam is irish and she cooked us bacon and cabbage dinners. They were never the bland dish you describe.

Sounds like confirmation bias as 'irish' food can only be the traditional version while a french man throws some imagination into the dish and it's 'french'

suicide_circus

Under_Graduate wrote: »

Irish cuisine.... actually, them two words should not be used together.
It's a literary faux-pas.

As much of a literary faux-pas as the phrase "them two words"?

darkpagandeath

Horchata !!!!

Day Lewin

Under_Graduate wrote: »

Not only have I never had it.

I've never actually heard of it.

WTF is a "coddle"?

I thought that's what you did to chicks, when they're reluctant to.... get their "drawers" off.

.... I gotta word posts super carefully here cause, I already got an infraction for something remarkably trivial.

It appears from this that you may not be highly qualified to have an opinion on Irish cuisine?
--Hence perhaps your username "under-graduate". #charitable

May I recommend that you study the topic before you claim any expertise in it? (this applies to all undergraduates, everywhere)

And please read this:
http://thetastebudtest.blogspot.ie/2011/01/coddle.html

Paramite Pie

colossus-x wrote: »

Irish Version: Slice up a green or while cabbage with a side of bacon , boil them up together and when it's ready take it out of the pot and throw it on a plate.

Surely you don't boil them together?

Boil the bacon first (back in the day, the joint would've been heavily salted so this was a way removing excess salt, and it can still be quite salty). Drain the salty water and add fresh water. Repeat until the water is clear of excessive salt (which floats around on top). Now add a vegetable stock for flavour and let the meat cook through. My grandmother would use the parts of veg we don't eat instead of the cube, such as the carrot stems.

Remove Bacon and let it sit for a while. Insert cloves into the meat to flavour it, and brush it with some kind of glaze. My mam uses honey or marmalade but i hear mustard is popular too.

Now roast your bacon while you boil the cabbage in the remaining water (it still soaks the bacon flavour). You can add carrots too.

Serve together with parsely sauce or white sauce. That's how we had it growing up.

Deleted User wrote: »

The Dunning–Kruger effect spring to mind. It is a case where people under-educated in a subject have illusory superiority in that subject due to their lack of ability in the subject

I've seen this before. Someone claiming the British invented stew and we were just copying them (they were Irish). They argued that at least the British had worchestershire to make it unique whereas we only had guinness that was a recent invention.

Aside from the fact that Worcestershire is just a modern variation on a Mediterranean anchovie sauce popular in other parts for centuries, guinness itself predates British Worshiresauce by 40 years or so. And stews are universal. Everything we do must be knocked but other countries will not be given the same scrutiny. They clearly invented everything in a vacuum.:P

wexandproud

Sleepy wrote: »

Never had pan fried scallops OP? Smoked Irish Salmon? Black Pudding?

Our beef and seafood are arguably the best in the world.

Not the country's fault that your mammy didn't teach you to cook.

or even a couple of nice fillets of haddock , pan fried in country butter and a few new potatoes fresh veg and a nice sauce of choice .
A good stew made with nice lean beef and potatoes cooked in same pot , even the smell of it when you come in the front door ooohhh man .
the french can keep their french cuisine , pure sh1te a lot of it , had a few meals in france this year , mainly fish , most of them ruined with fancy named slop on top .
Had pork cheeks stewed in beer , simple but gorgeous

ytpe2r5bxkn0c1

Under_Graduate wrote: »

Irish cuisine.... actually, them two words should not be used together.
It's a literary faux-pas.
The Irish don't have a cuisine.

I was gonna say, Irish cuisine, stinks, but then, that would leave the impression that there are actually some go-to Irish dishes that originated in this country.

I don't think boiled potatoes and fried gammon constitutes an actual recipe.

Being a cultured man of the world at this point, I have diversified my culinary tastes.

There is one recent addition to this, that I feel, may change the way Irish food is served up, forever.

Tomato Chutney.
Home made, of course.


The reason I say this is because, it goes so well with the plain foods, that the Irish are notorious for.
A plain steak.
Aces.
A plain cooked chicken/turkey - even better.

It particularly good with oven baked potato wedges.

The point being - this **** is focking delicious, and makes almost any/everything taste so much better.


You may need to google the recipe.

My Indian housemate made it for me so, I gotta learn it myself yet but, if you think eating healthy is a drag (which it is, most of the time), then you gotta try this.

I kid you not.

It will change the way you look at food, forever.

It may surprise you, and God help your foolish wit, but chutney is far from a recent addition to Irish households. My Grandmother was making chutney from surplus un-ripened tomatoes back in the 40s and it wasn't a new concept then.

Perhaps do some research before you jump in thinking you have discovered something novel.

gizmo555

AtomicHorror wrote: »

You can't seriously be dismissing the entire food culture of Ireland without knowing what coddle is, can you?

Well anyway here it is:
https://en.wikipedia.org/wiki/Coddle

Absolutely vile slop! I heard it said that it was traditional to put a pot of this on to eat after coming home from the pub. Makes sense. You'd want to be hammered to eat it . . .

wexandproud

Louisa Scarce Wool wrote: »

It may surprise you, and God help your foolish wit, but chutney is far from a recent addition to Irish households. My Grandmother was making chutney from surplus un-ripened tomatoes back in the 40s and it wasn't a new concept then.

Perhaps do some research before you jump in thinking you have discovered something novel.

i dont think he is as cultured as he likes to announce he is

colossus-x

Paramite Pie wrote: »

Surely you don't boil them together?

Surely you've heard of boiled bacon and cabbage?

http://www.rte.ie/lifestyle/food/recipes/2012/0307/746996-boiled-bacon-and-cabbage/

pickarooney

darkpagandeath wrote: »

Horchata !!!!

The discussion site for prostitutes?