Yay or Nay?

Dun laoire · 17-10-2007 09:56PM #1

matt-dublin · 17-10-2007 10:03PM

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!

17-10-2007 10:04PM

Atari jaguar.

Hagar · 17-10-2007 10:08PM

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 · 17-10-2007 10:08PM

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 · 17-10-2007 10:09PM

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

Hagar · 17-10-2007 10:16PM

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 · 17-10-2007 10:23PM

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 · 17-10-2007 10:32PM

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 · 17-10-2007 10:44PM

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 · 17-10-2007 10:49PM

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 · 17-10-2007 10:49PM

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 · 17-10-2007 10:53PM

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 · 17-10-2007 10:53PM

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 · 17-10-2007 10:54PM

Yous took it out of the pot? Posh bastards.

trout · 17-10-2007 10:58PM

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 · 17-10-2007 10:59PM

My Granny WAS Eamonn DeValera.

Dun laoire · 17-10-2007 11:00PM

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 · 17-10-2007 11:04PM

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 · 17-10-2007 11:17PM

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 · 17-10-2007 11:20PM

It looks fúckin awful.

trout · 17-10-2007 11:22PM

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 · 17-10-2007 11:29PM

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 · 18-10-2007 12:07AM

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 · 18-10-2007 12:28AM

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 · 18-10-2007 08:39AM

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

18-10-2007 11:50AM

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 · 18-10-2007 12:54PM

* 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 · 18-10-2007 01:03PM

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 · 18-10-2007 01:05PM

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 · 18-10-2007 01:09PM

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

Yay or Nay?

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