[Sca-cooks] Irish food - OOP

[Deborah Hammons]

My Irish granddaughter really laughed at the corned beef and cabbage
thing.  They do streaky bacon and either cabbage or potatoes and carrots,
sometimes all the vegetables, with the "traditional" soda bread.
Buttermilk starter.  The beef thing was originally a really salted beef.
REALLY pricey even now since hunk of cow is not readily available there.
Hence the migration to streaky bacon.

Aldyth

On Fri, Mar 15, 2013 at 3:51 PM, Kathleen Roberts <karobert at unm.edu> wrote:

> I can't say that it is true, but (sane food hearsay is fun)...
>
> It is said that the Irish did indeed tend more toward bacon or ham and
> cabbage in Ireland (trad here, not period)
>
> When they came to the US, they usually landed in New York, and the area
> was rich with a culture that used non-piggy meats, so the Irish adapted to
> the corned beef rather than the accustomed ham or bacon.
>
> Yeah, I know... and St. Paddy drove the snakes out of Ireland as well. ;)
>  and "Gangs of New York" is way up there with "The Quiet Man" for St.
> Patrick's Day viewing.
>
> Kathleen Roberts
>
>
>
> Supervisor, Student Records
>
> Division of Enrollment Management
>
> University of New Mexico
>
>
> -----------------------------------------------------------------------------------------------------------------
>
> "Being Irish, he had an abiding sense of tragedy, which sustained him
> through temporary periods of joy."  W.B. Yeats
>
>
>
> "The hand that rocks the ladle rules the world."  Nadia G.
>
> ________________________________________
> From: sca-cooks-bounces at lists.ansteorra.org [
> sca-cooks-bounces at lists.ansteorra.org] on behalf of Susan Lin [
> susanrlin at gmail.com]
> Sent: Friday, March 15, 2013 3:43 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Irish food
>
> In honor of Pi day I did make a pie - blueberry/cherry.  I even have my pi
> plate (pi symbol in the middle and 3.14159... around the edge)
>
> For St. Patrick's Day I have a brisket pickling in the fridge.  I started
> with a whole brisket - cut off a chunk for the husband to smoke and then
> trimmed the rest and attacked it with 2 head of garlic and spiced brine.
>  We'll cooking it up for Sunday with potatoes cabbage and soda bread (our
> soda bread is made with both soda and powder but it's yummy) - no currant -
> I don't like cooked raisins (specifically I do not like burnt raisins).
>
> Shoshanah
>
> On Fri, Mar 15, 2013 at 9:22 AM, Chef Christy <chefchristy at kingstaste.com
> >wrote:
>
> > We made foods for an Irish Breakfast in cooking class yesterday.  Irish
> > Soda
> > Bread with Currants (one regular and one gluten-free), Colcannon, Sauteed
> > Mushroom Caps in Butter, Fried Eggs, and Breakfast Tea with Milk.  We
> > talked
> > a lot about Black Pudding and the kids kept trying to find someone to
> agree
> > to a blood sacrifice so we could try it out, but we got no takers ;)
> > If I had realized it was Pi Day yesterday we might have made pie instead,
> > but the breakfast foods were a big hit so a good time was had by all.
> > Christianna
> >
> >
> > In honor of St. Pat's, anyone want to talk about period Irish food?
> > Or modern food you plan to make for the day?
> >
> > Ranvaig
> >
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