Are old fashioned dinners a thing of the past?

olestoepoke wrote: »

https://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew/

Started making this every couple of weeks. Its delicious.

Now yer talkin

For Forks Sake wrote: »

Nobody should eat coddle. I wouldn't even give it to the dog.

If its made right its lovely

No there not a thing of the past.

Literally, this past hour I'm looking at a family/friends whatsapp group deciding what and should not go into a coddle.

What has been agreed on all sides is soft white bread covered in Kerry gold. Stacked 15 high on a plate. Room temp.

One member said only dairygold will do and god help him, the elders are tearing him a new one.

Four in the house here.

We eat a proper Sunday dinner every week, mostly steak, beef or organic chicken.

We would have week dinners together pretty much every day. Something broken if the kids have swim training but none of that at the moment. Weekday dinners would be traditional today was booked ham, mash with cheese roast cauliflower.

Breakfast together most days.

We’ve intentionally done this since we had kids and eldest is 18 now.

Food is a big social aspect for us. We cook together, bake lots. Read our own meat, chickens for eggs, grow vegetables. Even youngest loves cooking. Saturday past she made breakfast/lunch/dinner for us all and she’s 12.

Is Drisheen still a thing?

Thelonious Monk wrote: »

I think it's bits of sausages and potatoes and carrots in a watery mess. Like something I'd expect to be served in a Victorian prison. I've lived in Dublin most of my life and never actually seen it or heard of anyone I know eating it.

My nephews little lad referred to it as “Willie soup” when he was younger.

El_Duderino 09 wrote: »

Boiled sausages are about as good as they sound.

That’s like someone advocating for well done steak over rare, and dismissively saying “raw meat is as good as it sounds”.

You might be right about a sausage boiled in plain water. Fortunately, that’s not what’s involved in coddle. An unbrowned sausage, simmered in stock, infusing the flavours of the onion, carrot and black pepper, rubbing bubbling shoulders with the potatoes and the rashers, is simply delicious. Coddle, like any good dish, is greater than the mere sum of its parts, or the method of its preparation.

There’s a zen-like simplicity to it that isn’t fashionable any more, in a world that expects complications, demands unnecessary interventions. The idea that food has to be browned to be cooked “properly” betrays an academic knowledge of cooking that lacks any deeper understanding. You call it “poverty food”, but it has a spiritual richness unsurpassed.

As Bruce Lee would have said if he grew up in The North Strand “Don't think. FEEEEEEEEL! It's like a boiled sausage pointing away to the moon. Do not concentrate on the sausage, or you will miss all of the heavenly glory!"

I remember my neighbour babysitting me one evening when I was a child and my mom told me to behave myself. She asked me if I'd like coddle for dinner and even though I didn't know what it was I said yep, I love it. She gave me this bowl of grey water with what looked like fingers floating in it. I ran upstairs in tears and refused to come back down.
When my mom came to collect me I got marched downstairs and told to eat what I had been given. I absolutely hate coddle ever since, scarred me for life 😡

I reckon that if there was ever an eating contest on that I could eat a full butchers lamb in one sitting.no bother.

I love when I call in to the home place and my mother offers me a bowl of stew. No fancy vegetables or notions, old school stew like it should be made!

Gregor Samsa wrote: »

That’s like someone advocating for well done steak over rare, and dismissively saying “raw meat is as good as it sounds”.

You might be right about a sausage boiled in plain water. Fortunately, that’s not what’s involved in coddle. An unbrowned sausage, simmered in stock, infusing the flavours of the onion, carrot and black pepper, rubbing bubbling shoulders with the potatoes and the rashers, is simply delicious. Coddle, like any good dish, is greater than the mere sum of its parts, or the method of its preparation.

There’s a zen-like simplicity to it that isn’t fashionable any more, in a world that expects complications, demands unnecessary interventions. The idea that food has to be browned to be cooked “properly” betrays an academic knowledge of cooking that lacks any deeper understanding. You call it “poverty food”, but it has a spiritual richness unsurpassed.

As Bruce Lee would have said if he grew up in The North Strand “Don't think. FEEEEEEEEL! It's like a boiled sausage pointing away to the moon. Do not concentrate on the sausage, or you will miss all of the heavenly glory!"

Browning then sausages makes it better for all the obvious reasons. Boiled sausages don’t have as much flavour as browned sausages because... of the browning.

Just basic cooking. Coddle can be tasty but has to be done well. Boiling is very traditional but doesn't add flavour. Browning does.