Corinna Dunne

I too have been drooling over those mushrooms. I went on an organised mushroom hunt in the Wicklow Hills over here and managed to get plenty of suspect looking mushrooms (although none of them deadly I was told) and just two insignificant field mushrooms. And I didn't learn enough to have the confidence to go out hunting without experts. Is there a mushroom thread like your fish one Adam?

... another Lamb Lover here

Adam, just getting to this thread now... it's wonderful. Thanks. It's interesting that you comment on this. I just read "The Alchemist" in which the writer talks about the "language of the world", which people use when there is no shared language, and even to communicate with animals. (My husband left the book on the place, so I can't quote!)

It's good to enjoy the bits you love and don't be too hard on yourself. You mention that you are a travelling nurse, which is obviously a demanding job, and travelling around can make it difficult to find your rhythm and cook. When you go to the markets (which you love), select things that don't require cooking and just get fulfillment out of plating up really good and tasty looking antipasta, cured meats and cheeses and fresh veg crudites. Seek out good artisan breads and have them with a wonderful olive oil and grated parmesan. Think about simple food pairings, and maybe try out a few new ones. Follow your senses. If you like wine, start working through different selections and find some favourites. All of this will awaken your tastebuds and bring back the excitement. Get a notebook, and keep notes of the books and page numbers of the recipes you want to try out when you've got more time and energy on your hands. I don't know about you, but I can never remember where I saw recipes that I plan to do further down the line. And if you're missing the showstopper buzz, remember that not all showstopper recipes are complicated, so keep a special eye out for them. In the meantime, discover the wonderful enjoyment of simple food. And bluedauvergne's suggestion of roast chicken with herbs sounds like a great place to start. Edited to add: Why not start a "Simple Showstoppers" thread?

It was quite hard to get used to making bentos after coming from the US where most lunches consisted of as andwiche that has been smashed in the middle by some kind of fruit. This past one that I made was probably the fastest one I made to date and I was actually quite embarassed to post it as it was quite lacking in variety... After making bentos for 10 years now I have gotten quite used to the little tricks that make it look good like lettuce leaves used as cups, lemon slices for color, mini tomatoes also work nicely for color but the stores always jack up the prices the weekend of sports day (about $2.50 for 10) so I no longer buy them. ← This is fascinating. I can't believe that mothers in Japan face the additional pressure of clever presentation for their children's lunch boxes. I am really looking forward to reading the Bento Box thread. I love the pictures of the fake food too, really cool. And Susan, the brisket looks great. This is something I'd love to try, although I think I might delegate it to my husband who is "in charge" of the barbeque and such likes! The two of you have incredible energy. Thanks for the great international blog.

As far as I'm aware, Diageo have moved their production of Guinness (for the UK market) back from Park Royal to St James's Gate, so it should taste the same in England (presuming that the lines are well looked after) as it does in Ireland as it's all made here now. ← Yep, you're right on this. R & D and brewing for the UK market are now based in Dublin. And as Guinness is now pasteurised (which it hadn't been years back: another historic reason for inconsistency along with the clean lines issue) the challenge to find a great pint is not the feat it used to be. That said, there are some places that still show an old fashioned reverence for the pint and as their throughput is greater, the product tastes better. As a rule of thumb (in the UK more than in Ireland), if you don't see too many pints of Guinness or taps in the place, the pint will probably be punching below its weight. There still are some particulars about how to pull a pint. It should always be two pulls, (so takes time, as we know from the ads), and there can be issues with the consistency of the head. If you see someone using a knife on it... run. And tomweir, I can't believe I left out The Stag's Head. One of my favourites, well caught, thanks!

Is there a thread somewhere on making foams? I'd be very interested to hear more about the technique.

This looks absolutely wonderful! I have never had laab, although I see a few mentions from people who are enthralled by it. Could you talk a bit more about it if you have a chance? And yes, add my compliments to the many about your beautiful girls and their incredible ballet dresses (what a teacher!).

Hi spaceman. I presume you'll be in central Dublin, so here are a few recommendations to start off: * The Gravity Bar, a must for a Guinness lover. Located in the Guinness brewery museum off James' St, the views over the city are amazing. There is a charge into the museum, but its interesting and you'll get the best pint possible. * The Palace Bar Fleet St, a really authentic Victorian pub with great Guinness * Mulligans, Poolbeg St held by many to serve the best pint in Dublin * Keogh's, Sth Anne St, McDaid's, Harry St , good Guinness, good atmosphere * Neary's, Chatham St, for a quieter pint (nice in the afternoon with a newspaper) * Doheny & Nesbitt's, Baggott St, Dublin's alternative news source, frequented by hacks, politicians, business people and all sorts. You could strike up some interesting conversations here over a good pint of Guinness. Stay in the old narrow bar area, the extended bit at the back is a recent edition (although not obviously so) * The Long Hall, Georges St, is also pretty nice and a buzzy part of town with inexpensive restaurants. Hogan's which is trendier is also on this street, right beside L'Gueleton restaurant which is a good value good food spot. Don't go near Temple Bar, which is very touristy, full of stag parties and the like. If you want an out of town destination restaurant, I'd recommend The Roundwood Inn in Roundwood in the Wicklow hills. They also do exceptionally good bar food, but don't confuse this with the restaurant which is quite good, but expensive (ideal for a long Sunday lunch). A quirky destination pub is The Blue Light beyond Rathfarnham in the Dublin hills. It's popular with bikers, the guy who owns it has a Morgan, its completely unfussy, and there's really nowhere like it. A posher destination pub is The Queen's in Dalkey which is a beautiful village on the coast in south Co Dublin. .

Lookin' good! We had a bumper crop of tomatoes this year and roasted the majority of them. They then went into freezer bags and are sitting in the deep freeze until our next craving for pasta sauce - I like them as is on pasta, but you can add sausage or your favourite protein. ← Roast tomatoes and their oil are great with a chunky pasta like penne. They go particularly well with borlotti beans (preferably fresh otherwise dried but not canned), some torn basil and some spicey summer salad lieaves like arugula (rocket), mustard, cress and leaf radish tossed through just before you serve. This was a mix of leaves I got from halcyonseeds.co.uk, and I just threw them in on the off chance, with really good results. You end up with a sauce that has a sweet richness from the roast tomato, an earthiness from the borlottis and a nice cut from the leaves. I also added salt and a quick squeeze of lemon juice. Unfortunately in Ireland, we do not have the luxury of a climate warm enough to yield a bounty of sun ripened tomatoes. You are very lucky in that respect. And those smoked tomatoes sound heavenly.

Viking, I haven't been yet (will be there the week after you), so no update on La Boveda. Have you been there before or is your booking based on recommendations? I'd also be interested in any info you have on Fabrica 23. I googled it briefly but would like your take on it too.

Very cool! I've only used bonito flakes for making dashi. Is it commonplace to toast them and add them for crunch?

La Dolce Vita is right in Wexford town, so you're well on the road (because it makes more sense to avoid going through Gorey at the moment). They serve lunch only, Mon to Sat and it is not possible to make a reservation. I did a post on it upthread. I think I may have been unduly harsh on his risotto which everyone else I've spoken to seems to rate highly. I'll counter it by saying that my husband cooks the best risotto I've ever had anywhere, Italy included. And also, that I certainly intend trying it again the next time I go. And while I'm on the subject, avoid - like the plague - the risotto in Romanza, Leeson St, Dublin. It's a noisy restaurant which is good for large parties but has mediocre - poor food. I don't think I have ever tasted anything in my life that was as disgusting - in taste and texture - as their slop which they called risotto with truffle oil.

I'm fascinated to see Irish soda bread making the cut in Japan and pleased to see that you have liberated it from the standard "white" and "brown" recipes. Your bread looks great... leaving out the cream of tartar is fine if you have another acid (buttermilk or sour milk). I'm really looking forward to your blog. I adore Japanese foods and have been a few times (years back), but never to Yokohama.

Percyn, thanks for such an interesting blog and the great photography. I particularly liked the Studio Kitchen shots.

Hi Diane, no I haven't tried "Il Baccaro". Thanks for the recommendation. Sorry about the colloquial use of the word "decent", it's probably a bit misleading! I see you're in Wicklow, if you're a fan of Italian food, you should head down to La Dolce Vita if you haven't tried it. It restored my faith. Very "decent" people and great food!

I'm a bit late to this thread, bu perhaps Espai Coch at Can Fabes might be an option. It has a more limited menu and lower prices, but comes from the same kitchen, so must represent excellent value. It has had some good reviews on this forum.

I'm interested to see that you are making some sorbets/ices with no eggs. I recently came up with a delicious but simple combination (because my mother won't touch raw eggs) that tasted way better than I expected. Equal parts of cream and yoghurt, castor sugar to taste, vanilla essence, Marsala and a squeeze of lemon juice. Allow the sugar to disolve, churn and fold through flaked roasted almonds when it's done. The combination of the sourness of the yogurt with the fullness of the vanilla and Marsala is surprisingly delicious. This goes particularly well with oven roasted peaches, so maybe a sauce based on this would be good. The only problem is, it needs to be served soon after it is made as it gets "plasticy" if you leave it in the freezer. I'm way down the curve on the chocolate repertoire, so no advice on this. Edited to add: You could also come up with a line of "grown-up" icecreams for the City. Low fat, but with a kick, eg made with low fat bio yoghurt, flavoured with orange juice and zest, with a drizzle of Cointreau on top. I made this recently and it was great. Cointreau (which also tastes wonderful with strawberry) is quite viscous and works well as a sauce. Other liquers/spirits could be frozen so that they hold better, eg apple with Calvados, lemon with vodka, raspberry with framboise etc. (nothing new and revolutionary I know, but these pairings work well with crepes sold on the street). Another flavour that I've been thinking about making is almond milk with rose water, which I think could be quite nice in a delicate sort of way... maybe good for Valentine's Day! (Yes, I just got a new Magimix)

Rogelio, I think it is more a case that the box ticking Michelin men might use this as a reason, and is not a case of Can Roca "deserving" just two stars. I really like the way this restaurant doesn't smack of formality and pomp. We sat by the window, over looking the pool in what is effectively an urban back garden. I loved the incongruity of this and I love being able to eat without the feeling of being constantly monitored by over zealous waiting staff.

I would love a book about ratios, a ready reckoner for cooking enthusiasts. Many thanks to you and Andy for this enlightening and honest interview.

I had the same experience (using a Smeg). I also didn't get much of a rise in the bread, which meant it was very dense, although it did have some nice "aritisan" looking holes. I put my failure down to not using the Vitamin C and cooking the bread in one large round on a pizza stone (as opposed to two long baguette). I have since used the starter for ordinary sourdough bread, and it's working well, so this can't be my weak link. I'd be really interested to hear your progress with this.

Man, you don't know what you're missing! Can Roca's Comté soup and all the cheese in the world! I'm so shocked I think I'm going to bed... ← Exactly my reaction. This soup was utterly sublime and the note of thyme worked perfectly. In my opinion, it is a classic example of the elusive fifth taste "umami".

GSOH!

In Ireland, we are playing “catch up” in many ways. Our recent economic boom has been very dramatic and really only started to kick in financially for most people in 1998/99. In terms of the dining landscape, this has meant that there are now restaurants in suburbs that would previously have been unable to support such a business. The market is not dominated by chains to the same extent that the US is, it’s more dominated by independent “type”. These tend to be lack lustre Italian, Indian or Thai imitators, with pretty awful food that’s served up from similar buckets of sauce. So, it’s not the “chain” shackle that is holding them down. It’s the choice of an easy option. They have the location, location, location advantage and I don’t see too many of them closing.. However, the “evil global food giant” sound bite is a media favourite over here (as I think it is in most places), and whilst I detest the one sided laziness in which this debate is presented, it is having an effect. And people are talking, and questioning the quality of the food they are buying and this will inevitably lead to all restaurants (and not just McDonalds and the likes) coming under the same scrutiny. I agree with the comments upthread that corporations respond to market needs as opposed to drive them which is a much costlier process. That’s why they invest heavily in surveys and market research. However, sometimes the information, however enlightening about the move to a healthier lifestyle, can be interpreted inappropriately. For instance, in a supermarket recently, I saw a new product which was a bag of fresh fruit segments with a shelf life of 5 days or so. This, I am sure, was a response to the earnest desire of time poor parents to give their children a convenient healthy snack for school. But this product was an abomination, an oxymoron of fresh food trickery. The apple segments which were treated so that they did not turn brown had a slightly spongy quality on the outside and left a chalky residue in the mouth. I don’t blame the fruit importers for trying to break into the snack sector, but I found the “fruit” of their labour scary, to say the least and I really don’t think they’ll find too many kids pestering for it. But I don’t think that this was a dumbing down of fresh apples, It was simply a misguided response to market change, in this case probably “ I’d eat healthier if I had the time to peel an apple”. The point is that corporations, food chains and restaurants will respond. People are looking for change but it won’t happen overnight. So I’m going to throw my optimistic hat into the things are going to get better ring, accepting that they’re never going to be perfect.

This sounds like it's going to be wonderfully exotic! My votes go for: 1. Parsi dishes 2. Indian dishes 3. Visit to an Amish farm