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What food/drinks are amazing but few people in Ireland consume?

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Comments

  • #152
    Molester Stallone II
    Closed Accounts Posts: 1,459 ✭✭✭Molester Stallone II


    CrabRevolution wrote: »
    To be fair, barring maybe lunchtime at the UN general assembly where all the delegates had to bring their own packed lunch for some reason, is there anywhere on earth (never mind an entire country) where you'll find people eating Polish juice, Jamaican food, Brazilian beans, haggis, sushi, Turkish Bread, Ramen, Borsch, pork scratchings, vietnamese food, pigs ears, pine needle tea etc. all at the same time?

    Every European country and the USA off the top of my head


  • #153
    AndonHandon
    Closed Accounts Posts: 1,382 ✭✭✭AndonHandon


    Biltong from South Africa. Delicious snack to have when drinking. It's a dried cured beef.

    Pastrami; lucky it can be gotten here but it is a superior sandwich filler meat to ham or salami etc.

    Poutine; a Canadian dish of chips, gravy and cheese. Delicious! Especially after a night out.

    Half and half. Makes a coffee taste incredible. Ignoring the health drawbacks obviously but it cannot be gotten in Dublin unfortunately.


  • #154
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    AndonHandon wrote: »

    Half and half. Makes a coffee taste incredible. Ignoring the health drawbacks obviously but it cannot be gotten in Dublin unfortunately.

    Not a thing wrong with a bit of cream and full fat milk, healthwise.


  • #155
    Lucena
    Registered Users, Registered Users 2 Posts: 1,304 ✭✭✭Lucena


    Cassidy Green Stowaway wrote: »
    Polish sausage is quite good, not the one prepacked from the supermarket but if you go into a Polish deli they will cut some off from a giant cord of sausage. Nice garlicky taste.

    Overall, I think a lot of the food here gets a bad wrap for no reason and it is often better to look inward than go nuts over some sub standard food from Bora Bora or Vella Lavella. A good, properly made Irish stew is vastly superior to anything the Frogs or other nationalities stuck up their own back sides can make. Carrot cake over Creme Brulee all the way.

    I sink you weel find eet eez spelled 'Crème Brûlée'.

    * twirls moustache *


  • #156
    Slunk
    Registered Users, Registered Users 2 Posts: 2,556 ✭✭✭Slunk


    Noblong wrote: »
    Tymbark fruit juice in the Polish shops. Come in 2L cartons in funny flavors. Todays aquisition: Apple and Cherry. (Nearly picked up Apple and Mint, ugh. but I'll probably get around to it). Lovley stuff.

    You would be better avoiding the apple and mint one. Made that mistake before, was going to apple and cherry but picked up the wrong one.


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  • #157
    EazyD
    Closed Accounts Posts: 1,207 ✭✭✭EazyD


    Offal in general like tripe, livers etc. Seriously good when cooked/seasoned right. Before Christmas we were at a pretty good restaurant and my older sister (who is the least adventurous eater going) tried some lamb sweetbreads. Thought it was delicious until I told her what it was!


  • #158
    Just a little Samba
    Closed Accounts Posts: 892 ✭✭✭Just a little Samba


    Cienciano wrote: »
    Problem with lamb in a curry, there's a good chance you'll get lower quality meat. Fatty and chewy. Chicken is hard to fúck up.

    That's the entire point of using the tougher cuts in curry's or stews or casseroles, the longer cooking time breaks down the connective tissue, renders the fat into the sauce (nom, fat) and tenderises the meat.

    The best tasting pieces of an animal are the hardest working.

    Give me beef shin or lamb shoulder over any of the prime cuts any day.


  • #159
    Links234
    Closed Accounts Posts: 20,944 ✭✭✭✭Links234


    There's a Jamaican place in Galway that a friend of mine keeps raving about, must try it at some stage, the curried goat sounds awesome


  • #160
    kowloon
    Registered Users, Registered Users 2, Paid Member Posts: 14,186 ✭✭✭✭kowloon


    Cienciano wrote: »
    Problem with lamb in a curry, there's a good chance you'll get lower quality meat. Fatty and chewy. Chicken is hard to fúck up.

    If you slow cook it for long enough it's the dogs nads, even if the meat is a little tougher. But you really notice it in some takeaways.


  • #161
    Grandeeod
    Registered Users, Registered Users 2 Posts: 12,318 ✭✭✭✭Grandeeod


    Links234 wrote: »
    There's a Jamaican place in Galway that a friend of mine keeps raving about, must try it at some stage, the curried goat sounds awesome

    https://www.facebook.com/jamaicajoesgalway

    Apparently Irelands only Jamaican restaurant.

    Curried goat IS awesome!


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  • #162
    SpaceTime
    Closed Accounts Posts: 9,085 ✭✭✭SpaceTime


    Cassidy Green Stowaway wrote: »
    Polish sausage is quite good, not the one prepacked from the supermarket but if you go into a Polish deli they will cut some off from a giant cord of sausage. Nice garlicky taste.

    Overall, I think a lot of the food here gets a bad wrap for no reason and it is often better to look inward than go nuts over some sub standard food from Bora Bora or Vella Lavella. A good, properly made Irish stew is vastly superior to anything the #### or other nationalities stuck up their own back sides can make. Carrot cake over Creme Brulee all the way.

    I don't think it does get a bad wrap at all. I've seen glowing reviews of Ireland's new found foodiness in all sorts of international reviews.

    Also, don't diss the French so much, they're huge fans of Irish cheeses, meats and French publications give us really strong reviews quite regularly!
    Simple non-poncy French food isn't an awful lot different from Irish stew either and it's very very tasty.


  • #163
    Lingua Franca
    Registered Users, Registered Users 2 Posts: 2,800 ✭✭✭Lingua Franca


    I have a passionate love for Jamaican food and have had really good results with a particular curry recipe. I'm lucky enough to be able to get goat meat to make it too, but the recipe would also work for lamb or chicken pieces (not breast). If you want it I'll type it up in the cooking section of the forums.


  • #164
    heldel00
    Registered Users, Registered Users 2 Posts: 1,832 ✭✭✭heldel00


    Lingua Franca wrote: »
    I have a passionate love for Jamaican food and have had really good results with a particular curry recipe. I'm lucky enough to be able to get goat meat to make it too, but the recipe would also work for lamb or chicken pieces (not breast). If you want it I'll type it up in the cooking section of the forums.

    Yes please


  • #165
    Grandeeod
    Registered Users, Registered Users 2 Posts: 12,318 ✭✭✭✭Grandeeod


    Lingua Franca wrote: »
    I have a passionate love for Jamaican food and have had really good results with a particular curry recipe. I'm lucky enough to be able to get goat meat to make it too, but the recipe would also work for lamb or chicken pieces (not breast). If you want it I'll type it up in the cooking section of the forums.

    Yes please.


  • #166
    Lingua Franca
    Registered Users, Registered Users 2 Posts: 2,800 ✭✭✭Lingua Franca


    I dun a ting. Please enjoy.


  • #167
    Links234
    Closed Accounts Posts: 20,944 ✭✭✭✭Links234


    Yeah, I really do want to try the Jamaican curry sometime soon ;)

    Japanese curry is amazing too, really love it! Some of the curry places I've been to when I was in Tokyo were awesome, but I'm lucky enough that my local Japanese restaurant does a pretty god damn amazing katsu curry when the chef feels like it :pac: it's not on the regular menu, but he does it on special sometimes. To describe it, Japanese curry is sweeter and kinda more like a stew, really delicious.


  • #168
    Grandeeod
    Registered Users, Registered Users 2 Posts: 12,318 ✭✭✭✭Grandeeod


    That settles it! Tomorrow night I'm off down to my local Jamaican joint for the Kingston Curry and lashing of rice and peas. Happy New Year to me!


  • #169
    pickarooney
    Moderators, Arts Moderators Posts: 36,496 Mod ✭✭✭✭pickarooney


    mikemac1 wrote: »
    There is only one fizzy orange worth buying and that's Finches orange.

    The only reason Fanta is in all shops is because it's a Coca Cola own it, it's a far inferior product. Marginally better but still overrated is Club orange which the publicans all seem to buy

    I'm afraid you're utterly wrong, my friend. Had you said Orangina you might have had a point, although you would still have been deeply in error. The one true orange is San Pellegrino Aranciata.


  • #170
    Egginacup
    Site Banned Posts: 2,922 ✭✭✭Egginacup


    I love:

    Beef Jerky
    Pickled Onions
    Sauerkraut (and mustard sandwiches)
    Kim-Chi (it's that Korean spice pickled cabbage...fcuking divine)
    Chicory
    Anchovies
    Fried cheese


  • #171
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    The Peanut wrote: »
    I love bacon and cabbage. Really think it could take off if people gave it a try.
    actually not sure if you're serious, guessing not, but I have never had it. Is it popular at all? I struggle to think of any times I heard people saying they had it for dinner, I can only think of 1 instance and people were ripping the piss out of them.

    I can't recall ever seeing it on menus either. I always thought it was a thing in the mind of yanks -Irish people eating bacon & cabbage and saying "top o the morning to ye"


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  • #172
    JaseBelleVie
    Closed Accounts Posts: 936 ✭✭✭JaseBelleVie


    rubadub wrote: »
    actually not sure if you're serious, guessing not, but I have never had it. Is it popular at all? I struggle to think of any times I heard people saying they had it for dinner, I can only think of 1 instance and people were ripping the piss out of them.

    I can't recall ever seeing it on menus either. I always thought it was a thing in the mind of yanks -Irish people eating bacon & cabbage and saying "top o the morning to ye"

    Good quality boiled bacon and proper cabbage with a bit of butter melting into it and some fluffy mashed potatoes. Man, you actually cannot beat it. Well worth doing some day.


  • #173
    Grandeeod
    Registered Users, Registered Users 2 Posts: 12,318 ✭✭✭✭Grandeeod


    rubadub wrote: »
    actually not sure if you're serious, guessing not, but I have never had it. Is it popular at all? I struggle to think of any times I heard people saying they had it for dinner, I can only think of 1 instance and people were ripping the piss out of them.

    I can't recall ever seeing it on menus either. I always thought it was a thing in the mind of yanks -Irish people eating bacon & cabbage and saying "top o the morning to ye"

    I'd have to disagree with you. I haven't seen it on menus in Ireland in the "posher" pubs in a long long time. But it was defo there in the 90s. However I did have it last July in a Pub in Tipperary and it was bloody delish! I guess Irish pubs got into the "gastro" thing.

    I ate it regularly at home growing up and still do. Even though I no longer live in Ireland, I can buy the ingredients in the Canary Islands. Bacon is imported anyway. Spuds out here a feckin fab, but the cabbage is light in colour and not like the green **** you get back home. English people love it too, so its not a particular Irish thing. One of our local pubs serves it with mash and parsely sauce and its a big seller at 9 quid a pop!


  • #174
    fussyonion
    Registered Users, Registered Users 2 Posts: 7,827 ✭✭✭fussyonion


    Markcheese wrote: »
    Applewood smoked cheddar - it's not cheddar and it's not smoked -

    So what's this then?: http://www.tesco.ie/groceries/Product/Details/?id=264014086


  • #175
    Duffy the Vampire Slayer
    Registered Users, Registered Users 2 Posts: 5,385 ✭✭✭Duffy the Vampire Slayer


    Ireland could use more Korean restaurants. Some absolutely amazing food in that country.


  • #176
    The Peanut
    Closed Accounts Posts: 1,169 ✭✭✭The Peanut


    rubadub wrote: »
    actually not sure if you're serious, guessing not, but I have never had it. Is it popular at all? I struggle to think of any times I heard people saying they had it for dinner, I can only think of 1 instance and people were ripping the piss out of them.

    I can't recall ever seeing it on menus either. I always thought it was a thing in the mind of yanks -Irish people eating bacon & cabbage and saying "top o the morning to ye"

    I grew up as a child of the 70's and it was eaten once a week in my house and the houses of everyone I knew so yes, tongue in cheek. When cooked properly with good quality bacon, it is delicious.


  • #177
    AckwelFoley
    Registered Users, Registered Users 2 Posts: 12,556 ✭✭✭✭AckwelFoley


    Snails

    Delish


  • #178
    Jimoslimos
    Registered Users, Registered Users 2 Posts: 4,930 ✭✭✭Jimoslimos


    fussyonion wrote: »
    So what's this then?: http://www.tesco.ie/groceries/Product/Details/?id=264014086
    Well it certainly isn't smoked
    Ingredients:
    Cheddar Cheese (Milk),Smoke Flavouring ,Paprika


  • #179
    mikemac1
    Closed Accounts Posts: 12,395 ✭✭✭✭mikemac1


    Duffy the Vampire Slayer wrote: »
    Ireland could use more Korean restaurants. Some absolutely amazing food in that country.

    There wouldn't be a stray dog on the streets


  • #180
    Kat1170
    Registered Users, Registered Users 2, Paid Member Posts: 3,871 ✭✭✭Kat1170


    Armelodie wrote: »
    Anchovies, used to have them in small jars in tescos.

    Aldi or Lidl have them (tins) beside the sardines/tuna. Never had them, must try some on a pizza soon.


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  • #181
    qt3.14
    Registered Users, Registered Users 2 Posts: 262 ✭✭qt3.14


    Chai tea, you can get the powdered stuff in a few cafes but it's muck compared to the real thing.

    Bulgogi/kimchi korean generally. There was an awesome little place in the epicurean that did the nicest bulgogi I've had outside Korea itself or Chicago. Closed down for lack of trade and now there's ANOTHER bloody tapas place there.


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