It’s not the menu that’s wretched, it’s the recipes. I’d use that menu in a minute and make everything from scratch. I grew up eating Irish cooking, if one defines that as plain vegetables drenched in butter or slathered with cream, cheese or other dairy. We generally had roasted meat, gravy on everything whether it be potatoes, bread, or meat. Good farm cooking and Irish cuisine have a lot of overlap. Nothing fancy. Just plain, wholesome, and drowning in dairy and eggs.
I’ve had my share of Betty Crocker “inspired” meals in my youth. Fortunately, my mother had a few family handed down recipes in her repertoire to break the monotony.
More or less unrelated question: is fresh milled flour significantly better?
Okay, John, you asked for it, haha: yes, Fresh ground flour is significantly different— emphasis onthe “fresh” part! The qualities of breaking down the grain from its whole form and using it right away anre unparalleled. Completely different from commercial flour. The differences are profound in flavor, but also in texture. Your ability to design the flour yourself by controlling the grind is a huge change in the baking patterns of most home bakers.
That Said, any homemade bread is better than any commercial bread so just have fun with it! After all, we just started doing this a couple months ago so we are rapid enthusiasts
if you're ever in the midwest, look for mid-20th century cookbooks from, for example, church organizations, especially "salad' recepies (sp), which almost always are about veggies suspended in jello topped with mayonnaise (miracle whip). being from Wisconsin and prior to moving to Chicago in 1959, "salad" was either the aforementioned, coleslaw, or kidney beans mixed with mayo. and that was it. on the other hand, Betsy and I picked up an all-pie book from the 50s/Iowa that was magnificent.
Ooooo, I’d kill to see a copy. I have A fantastic Midwestern cookbook called “cakes men like“ and I’ve always meant to Xerox it or make a PDF out of it
I was lucky to spend a week in Dublin, and I also found that the butter was SO DELICIOUS! Shopping at the grocery stores, everything was so fresh and vibrant. I'm often sad to buy groceries in the US and I wish it wasn't that way. I have found some local suppliers of greens and meat, but no local butter.
For pi day, I'm making cottage pie with a mix of ground beef and lentils and a walnut pie. Somehow the 17th seems far away so I haven't planned dinner that far in advance yet. I will not be making that gross Irish butter sauce though!!
It’s not the menu that’s wretched, it’s the recipes. I’d use that menu in a minute and make everything from scratch. I grew up eating Irish cooking, if one defines that as plain vegetables drenched in butter or slathered with cream, cheese or other dairy. We generally had roasted meat, gravy on everything whether it be potatoes, bread, or meat. Good farm cooking and Irish cuisine have a lot of overlap. Nothing fancy. Just plain, wholesome, and drowning in dairy and eggs.
Drown me in dairy and eggs! Could be a candidate for my grave marker.
I’d accept that as my epitaph. “Drown me in dairy and eggs. Damn the cardiologist!” Might be as true an epitaph as ever written!
I’ve had my share of Betty Crocker “inspired” meals in my youth. Fortunately, my mother had a few family handed down recipes in her repertoire to break the monotony.
More or less unrelated question: is fresh milled flour significantly better?
Okay, John, you asked for it, haha: yes, Fresh ground flour is significantly different— emphasis onthe “fresh” part! The qualities of breaking down the grain from its whole form and using it right away anre unparalleled. Completely different from commercial flour. The differences are profound in flavor, but also in texture. Your ability to design the flour yourself by controlling the grind is a huge change in the baking patterns of most home bakers.
That Said, any homemade bread is better than any commercial bread so just have fun with it! After all, we just started doing this a couple months ago so we are rapid enthusiasts
if you're ever in the midwest, look for mid-20th century cookbooks from, for example, church organizations, especially "salad' recepies (sp), which almost always are about veggies suspended in jello topped with mayonnaise (miracle whip). being from Wisconsin and prior to moving to Chicago in 1959, "salad" was either the aforementioned, coleslaw, or kidney beans mixed with mayo. and that was it. on the other hand, Betsy and I picked up an all-pie book from the 50s/Iowa that was magnificent.
Ooooo, I’d kill to see a copy. I have A fantastic Midwestern cookbook called “cakes men like“ and I’ve always meant to Xerox it or make a PDF out of it
I broke my leg in north Ireland and had to stay in a hotel with 20 kinds of potato on the menu.
Hahaha I wish I coulda rescued you
thanks! rescued by wife betsy.
I was lucky to spend a week in Dublin, and I also found that the butter was SO DELICIOUS! Shopping at the grocery stores, everything was so fresh and vibrant. I'm often sad to buy groceries in the US and I wish it wasn't that way. I have found some local suppliers of greens and meat, but no local butter.
For pi day, I'm making cottage pie with a mix of ground beef and lentils and a walnut pie. Somehow the 17th seems far away so I haven't planned dinner that far in advance yet. I will not be making that gross Irish butter sauce though!!
I can imagine your joy, what a treat. And your pi day, wow, two pies. I’m drooling already.