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Conor ONeill

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  1. Tsk, he is from Meath like myself. We tend to get in a huff when Dubs claims Meath people for themselves. I missed the start of tonights episode but I believe he said that his family is from the North. They are obviously using the same system on the TV show that we use to select people for our national football team.
  2. We ate in The Tannery last year. One of the top five meals I've ever had. Great service, incredible food and they now have accomodation.
  3. Wow. That describes it perfectly. I hope these initial baby steps put us on the road to achieving that.
  4. Hi, The topic I posted was actually kicked off on the structuredblogging.org web-site recently by someone else wondering if anyone was looking at using recipeML in this context. The structured blogging people (like Marc Canter) work very closely with the microformat advocates like Tantek. All are agreed on the microformat idea but they do disagree on some of the implementation issues. I really appreciate you pointing out the page on the wiki. I've been reading tons of that web-site over the past two weeks and somehow (along with everyone else involved in the recipeML discussion) managed to completely miss this I'll give it a good read now and see how closely it matches some of the things being discussed at StructuredBlogging.org . It will be interesting to see if they used RecipeML as a basis. It also solves one problem I had - how to kick off a conversation about recipe microformat with the people on microformats.org Thanks again, Conor
  5. In retrospect I should have suggested an initial idea and then asked for people to improve on it. I would genuinely appreciate any comments that recipe writers or users might have on the format below. Here are my initial thoughts for "fields" that might be useful in a recipe. My starting point is the RecipeML spec plus fields from Gourmet Recipe Manager and anything else that popped into my head. From The RecipeML Spec (renamed for clarity): Title Measurement System (U.S., Imperial etc) Creator (Person) Source (Book Title etc) Date (Of Creation or Publication) Rights (Copyright or other) Summary Description (one liner) Preparation Time (overall time) Yield Quantity and Unit (4 pancakes or 5 servings) Meal Category (Starter etc) Main Ingredients Category (Pasta etc) Cuisine Category (Italian etc) Ingredients (each one a separate "item" rather than block text with count/amount/range/unit broken out too) Description/Instructions (as free form block text) Other possibilities: Picture(s) (either on the blog/site or externally hosted) Rating (how much you like it yourself!) Difficulty Level/Experience Required Notes (e.g. warnings) Dietary Information (e.g. gluten-free) Ones from the RecipeML spec which may be overkill: Equipment Variations Recipe broken into parts (pastry vs filling etc) Subtitle Version Breakdown of Preptime into phases Nutritional Information
  6. This post is mainly a copy of a blog entry I did on my blog at Conor's Bandon Blog I am re-posting here in order to expand the potential number of feedback contributors. I would appreciate feedback on this in this forum (and if you have the time, on my blog too). >>>>>>>> A discussion had started on the structured blogging mailing list about creating a format for structured recipes. The idea here is that all those people who publish recipes on their blogs would hopefully move to using a common format which provides structure where appropriate but still allows for each person to do things their own way. This provides benefits to both recipe writers and those of us who read and use them. There are two reasons for this. One is that you end up with a nice simple form to fill out when typing up your recipe which will help ensure that you don’t leave out anything critical. But more importantly it will enable a new breed of search tool or recipe web-site which can trawl all of the blogs out there and provide recipes to end-users which are a much closer match to what they want than typing “chicken recipes” on Google. With any approach which applies structure where there was none previously, the critical success factor is finding the right balance between structured information and free-form information. Add too much structure and it inhibits you, add too little and it provides no gain. So I am throwing this question out to everyone. It doesn’t matter if you have written your own cookbook or have only ever read how to cook spaghetti from the back of the packet. What information do you think would be useful to have structured in a recipe on a blog or web-site? To aid the thinking process, I have done some screenshots from a very nice Recipe Management Tool called Gourmet Recipe Manager. Even if you have no interest in this post, I recommend you check the tool out. The screenshots are of the windows it displays to enable you to enter a new recipe. So have a good look at those and let me know which fields you think are important to be kept “separate” from the main recipe description. One way of thinking about it would be to imagine what you would search for if you were on a recipe search site. Is it “main ingredient” or “overall time” or “ethnicity” or “main vs sweet” or “ballpark cost” or “skill required”. There are a ton of possibilities but the idea is to find the really critical ones and work from there. There are some techie aspects to this which I will only mention in passing. Skip this paragraph if you are not technically inclined: An XML format was developed in 2002 called RecipeML to allow different software packages to swap recipes. Unfortunately, it looks like it never took off but that should not detract from the technical quality of the idea. It may form a strong basis for the under-the-hood aspects of this discussion. Having said that, Troy Hakala (one of the original authors of the format) pooh-poohed the idea of trying to do anything with recipes scattered across millions of blogs back in 2003! He does this as a comment to a post on the OxDECAFBAD Blog. it is worth reading that original post and his reply to see how much things have changed in the blog world since November 2003. <<<<<<<<<<<<<<<<<<<<< It is worth mentioning that I have received feedback from one recipe writer (which I will post here if she ok's it) who is not convinced that such a structured system with aggregators will do anything except to enable others to rip off her recipes more easily without attribution.
  7. Ballotine of Chicken I think. I skip the first 5 minutes of every episode which is the same every day (good old Sky+) and do actually enjoy it until the decision making when I turn into many of the other forum members here and start shouting at the tv.
  8. There is a good page here on Irish Farmers Markets:Farmer's Markets in IrelandThe information all looks accurate but it is missing Clonakilty's second market on a Saturday which unfortunately does very little food.The most recent changes in Cork are:Kinsale - Just started. Every Tuesday 9.30am to 1.30amBandon - starting April 1st. Will be on Saturday mornings in the Mace Carpark. More details when I attend the first one.
  9. For those who did not see the program, I think maybe the "gore" is being over-stated slightly. What I saw was one of the finest, most honest bits of TV in a long time. They showed Jamie being given a knife but unwilling to do the deed. One of the family took his hand and pressed it down on the sheeps neck. The camera then focused on the obvious mental torture Jamie was going through and then cut back (pun intentional) to a dead sheep with a small amount of blood on the grass. The scene then shifted to the sheep hanging by its legs and the men cutting off the fleece/skin. It showed a kids paddling pool with the entrails and a kid standing by looking a bit peeved by this use of his toy. Our kids did not see it - they are all in bed by 8.30. The eldest, 6, would probably have found it interesting (but would be bored by the overall program due to the lack of characters from Recess) and would have shouted "grossss" over the paddling pool scene. I'm sure he would have asked about the killing of the sheep, but only in an inquisitive way. I'm 100% on the side of "knowlege is power" as far as kids are concerned. Whilst I don't made a big deal about where meat comes from, I always explain what I'm buying when I'm in the butcher with them. That is a sausage, sausages are made from pigs, oink oink, etc. Usually causes a laugh. Last weekends visit to the fishmonger was even better with my 3 year old passing comment on every fish on display "what's the ugly dead one called dad?" "monkfish, son". He happily stood watching as the fish were gutted and filletted and didn't blink. So in summary, kids love gore; the sheep killing would have been the same as a Halloween episode of the Simpsons to most kids.
  10. I'd also be interested in hearing about recommendations in Killarney. We are going to a wedding there on Saturday and need somewhere to eat on Sunday. Most of the good places there which are listed in Georgina Campbell's guide are closed on Sundays. I was a bit shocked by how short the list of good restaurants in Killarney was. I had assumed the volume of visitors would result in more. The rest must be targetting the bus-load of tourist end of the market.
  11. Hi, You'll be bankrupt after Guilbaud's! In Cork, we have a ton of great restaurants. Les Gourmandises is mid-priced and does excellent French food. It would make an interesting comparison to Guilbaud's which I found obsequious, overly-formal and not sufficiently better than other places to deserve it's stars. Jacob's On The Mall is a bit pricey but really excellent. The Ivory Tower is nuts but some love it. Isaac's gets good mentions and Cafe Paradiso is thought by many to be the best veggie restaurant in the British Isles. Are you limiting yourself to Cork city? There are some fabulous restaurants about 40 minutes out. I've done a few reviews of them over at Conor's Bandon Blog
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