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    Dublin, Ireland

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  1. Aha!! I'm sorry, liuzhou. Certain corners of the internet mix up Scottish and Irish regularly enough that it makes me tetchy. On the plus side, it was enough to smoke me out for the first time in years, so I must have a good look around now I'm here.
  2. It's a long time since I've been here, but this popped up on my twitter feed so I had to have a look. I'm very much enjoying everything so far, I'd forgotten how much I like these threads, but I feel compelled to point out that Guinness is NOT Scottish, it's Irish. Scotland and Ireland may have lots in common, but we're still quite definitely different nations! That point aside, I absolutely encourage its continued consumption. My avatar has been drinking it for 12 years non-stop at this stage...
  3. Simon_S

    Steven Shaw

    This is shocking news! eGullet, and by extension FG, changed my eating habits and the way I think about food completely, so despite never having met him I owe Steven Shaw much thanks. My thoughts go out to his family and friends.
  4. Goodness me, this is surely the basest of savagery. To take the most elegant and genteel of cuts and to barbarically subject it to KETCHUP? Fair enough, this is the kind of treatment that an agricultural rectangular cut could expect, but the triangular quarter deserves better. This is the cut of upper-crust de-crusted cucumber sandwiches arrayed atop doilies on a silver salver. Ketchup indeed. Of course, it's a well-documented fact that triangular cuts taste better (and lend a certain opulence to the occasion) for many fillings, but the uninitiated might be tempted to overuse them. I can repor
  5. Such sad news. Dave was one of those forum characters I almost felt I "knew", such was the personality in his writing. My thoughts go out to all his family and friends.
  6. Hi Dave, I'm enjoying the blog immensely, thank you. When we stayed in France last year (not too far from you) I was especially struck by the quality of the fresh ingredients in the Hyper U, but I found myself wondering whether this will ultimately have the same detrimental effect on smaller local shops and markets as it has had elsewhere. Is there still a strong sense of buying from smaller, specialist shops among the younger generations? Also, I notice you say comfit rather than confit. Are they different things or am I missing something here? I really think I could live happily in rural Fra
  7. The Greenhouse is top of the list for me. Inexplicably overlooked by Michelin for a star again this year, but IMO the most exciting cooking in town. I don't get out as much as I used to, but what kind of thing are you looking for?
  8. Simon_S


    Normal aluminium pot, kernels in to cover the bottom (generally Kelkin, as it's ubiquitous here), just enough sunflower oil for the lightest of kernel coating, high heat, off we go. The only thing I do differently is that when the first kernel pops I remove the pot from the heat for exactly one minute. I read this on the back of a packet a long time ago and I've done it ever since without ever really testing it. Back then, I felt it made for fewer unpopped kernels as they all seemed more likely to pop at roughly the same time. It probably does nothing at all but I like the ritual, and occasion
  9. Ah. Well we've definitely had non-Maldon, non-table salt in the house, so I'll keep an eye out. Try Fallon and Byrne anyway.
  10. Yep, Maldon is available virtually everywhere in Dublin (most supermarkets would have it, but I honestly wouldn't be surprised to see it at a petrol station!) and specialist shops may have a few other options. Try Fallon & Byrne, for example: http://www.fallonandbyrne.com/, or if you're near any of the increasingly ubiquitous Avoca shops, you'll get some there.
  11. There was a tea bar I used to frequent here in Dublin that I thought did a very good job. They had a massive (almost bewildering) selection of tea stocked on shelves all around, and each one had its own little sample jar so that you could examine and sniff and touch and feel and compare and contrast before the tea was even brewed. The staff themselves were incredibly knowledgeable and were able to explain differences between first flush and second flush, etc., and really tried to guide you to the right choice. There was a certain reverence to the preparation, and that extended to different pot
  12. Perhaps you can't hear the tourists who *do* tip normally, or you never realise they're European? Of course, if you're in that kind of tourist area, all bets are off. Those travelling by the "busload" are probably not the most sophisticated of tourists anywhere you go in the world! In any case, it's pointless my attempting to argue with your experience. As a presumed-undertipping European tourist, I've encountered this "less-than-chuffed" reaction to my arrival at a restaurant. It doesn't always make for a pleasant dining experience, and it really makes it hard for me to understand those who d
  13. I've seen this said again and again, and honestly, it doesn't at all tally with my experience of people I know travelling from Ireland at least. Most of them simply don't know that 20% is considered some kind of norm. I certainly didn't until I learned it here, and most people are not on eGullet nor have anything like the interest in restaurants that's the norm for people on eG. There are (of course) plenty of people who know that the norms are different but don't know why (they aren't aware that servers are paid below minimum wage) so they're reluctant to go over whatever they usually tip her
  14. Speaking purely personally, this approach would absolutely ensure my ire, and may trigger a decision to simply leave. I'm not an idiot, and I'm pretty good at picking up when somebody's bullshitting me, especially if I can then watch them frantically entering the forgotten order in full view. If a server comes over, apologises, admits that the fault is their own, I will appreciate the honesty and will be MUCH happier. People make mistakes, that's fine. People making mistakes and then pretending they didn't drives me bananas.
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