Coddle or Stew?

Uncle Ben · 01-02-2015 10:53PM #1

Considering the weather I'm thinking of having one of the above for dinner tomorrow. I'm quite partial to both, and have a slight penchant for the auld boiled, pale sausages. It's a mixed bag in this house however and not all are fond of same.
What's your pleasure?

wandatowell · 01-02-2015 10:54PM

A stew the day after its made.

Unreal.

SweetChaos · 01-02-2015 10:55PM

make a half stew half coddle throw some sausages and bacon in a stew not the same I know but middle ground everyones happy

Soups123 · 01-02-2015 10:55PM

Coodle all the way, just had it yesterday

Stewing nicely in the fridge for tomorrows lunch

Zippie84 · 01-02-2015 10:56PM

Stew.

I might be Irish through and through but still barely even know what coddle is and have never eaten it

SweetChaos · 01-02-2015 10:56PM

wandatowell wrote: »

A stew the day after its made.

Unreal.

yeah its the best this ever I always make mine a day in advanced

Sheep Lover · 01-02-2015 10:57PM

Rasher sandwich.

Trust me, beats either stew or coddle.

Uncle Ben · 01-02-2015 11:00PM

Sheep Lover wrote: »

Rasher sandwich.

Trust me, beats either stew or coddle.

I'm waiting for the missus to finish watching selfridge so that she'll make me one. She won't let me use her new pan.Damn.

The Backwards Man · 01-02-2015 11:23PM

Cottage pie.

vienne86 · 01-02-2015 11:28PM

Both are lovely. Coddle doesn't look ver apetizing, but it's gorgeous. Might have it myself tomorrow.

Eutow · 01-02-2015 11:29PM

Neither.

muddypaws · 01-02-2015 11:29PM

Coddle, especially the next day.

Links234 · 01-02-2015 11:36PM

A good stew any day

rainbow kirby · 01-02-2015 11:40PM

I'd murder a coddle right now tbh!

Reiketsu · 01-02-2015 11:42PM

Stew. Gonna make a big pot myself tomorrow

porsche959 · 01-02-2015 11:54PM

Does anyone actually eat coddle outside of Stoneybatter circa 1935?

suicide_circus · 02-02-2015 12:01AM

I saw coddle on a menu not long back but the waiter was wearing a trilby and an ironic mustache so I gave the place a miss

challengemaster · 02-02-2015 12:05AM

Both are disgusting excuses for food.

Banjo String · 02-02-2015 12:07AM

I make a mean beef stew, not "Irish" as such, I think it's more of an American inspired one.

Leaving the skin on the spuds, (roosters work best), cut them into bite sized chunks.

Slightly brown your beef, throw in some onions, some water, then a half cup of passata, some paprika, salt, sugar, and carrots and the spuds, lastly some beef stock, or gravy granules.

Takes about an hour and a half to make, lasts for a few days (tastes better eaten the day after its made)

It's a big hit in this house.

02-02-2015 12:17AM

SweetChaos wrote: »

make a half stew half coddle throw some sausages and bacon in a stew not the same I know but middle ground everyones happy

Ah a good aul stoddle.

02-02-2015 12:20AM

I work in a prison where they sometimes serve coddle for the prisoners dinner. You should see the look of confusion/disgust/fear on the faces of some of the foreign fellas when they're collecting it. Actually, come to think of it, same can be said for some of the officers who are country boys!

vicwatson · 02-02-2015 12:23AM

Coddle rules !

Super-Rush · 02-02-2015 12:42AM

As a paid up mucksavage, I have to admit that the Dubs done well bringing us coddle. The mother in law puts white pudding, carrot and chunks of onion in hers and it works very well.

Dan_Solo · 02-02-2015 12:45AM

challengemaster wrote: »

Both are disgusting excuses for food.

They're not so much cuisine as "we have this to eat and we only know how to boil food".

NotCominBack · 02-02-2015 12:47AM

Coddle, no doubt

And where's the poll????

RobYourBuilder · 02-02-2015 01:01AM

Dan_Solo wrote: »

They're not so much cuisine as "we have this to eat and we only know how to boil food".

Of course they are considered cuisine. Boeuf bourguignon, cassoulet, bouillabaisse, etc. all started out as peasant food too. Hell, up until 80 years ago they were serving lobster to prisoners in parts of New England.

Just because it's Irish and started out as peasant food, doesn't mean it's not consirered cuisine.

suicide_circus · 02-02-2015 01:03AM

Feel bad for tourists who order stew in pubs and tourist trap restaurants, so shiite compared to homemade

ballsymchugh · 02-02-2015 01:07AM

Banjo String wrote: »

I make a mean beef stew, not "Irish" as such, I think it's more of an American inspired one.

Leaving the skin on the spuds, (roosters work best), cut them into bite sized chunks.

Slightly brown your beef, throw in some onions, some water, then a half cup of passata, some paprika, salt, sugar, and carrots and the spuds, lastly some beef stock, or gravy granules.

Takes about an hour and a half to make, lasts for a few days (tastes better eaten the day after its made)

It's a big hit in this house.

stew with paprika is goulash. deadly for a cold day.

Day Lewin · 02-02-2015 01:08AM

There should never be carrots in coddle. Wrong, wrong, wrong. This ought to be the purest of austere local food.
Potato, onion, rasher, sausage. Served with bread'n'butter and a glass of beer.

See this fine recipe: http://thetastebudtest.blogspot.ie/2011/01/coddle.html

RobYourBuilder · 02-02-2015 01:09AM

suicide_circus wrote: »

Feel bad for tourists who order stew in pubs and tourist trap restaurants, so shiite compared to homemade

They charge €14.95 for a portion of mash, diced bacon, sausage, carrot and onion with veggie soup poured on top in a pub in Temple Bar. "Traditional Dublin coddle". Thought I was getting shares in the place too at that price.

BlaasForRafa · 02-02-2015 01:24AM

Dan_Solo wrote: »

They're not so much cuisine as "we have this to eat and we only know how to boil food".

That was pretty much the entirety of Irish food until about 20 years ago. Whatever it is, just boil the sh**e out of it. And on Sunday roast the sh**e out of it.

Coddle or Stew?

Comments