gfmeade7
COOKING TIME UP FOR STOVES
The one piece of kit us chefs always fret about is our stove or plain old cooker as we Irish would term it. This essential bit of...
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gfmeade7
- Mar 13
- 3 min
FIELDS OF GREEN
With the week that is in it there is one food that is synonymous with Ireland and that is our humble spud. St. Patrick would surely have...
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gfmeade7
- Mar 7
- 3 min
NOT SO LITTLE LAMB
I always get excited about this time of year with spring lamb soon coming over the hill and the historical tradition it brings to the...
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gfmeade7
- Feb 28
- 3 min
KITCHEN CLOTH
There is a great history to chef uniforms that led to what became the norm until relatively recently. The traditional stereotype image is...
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gfmeade7
- Feb 21
- 3 min
LOAD OF CREPE
Today is the annual ground hog day when you will hear all the chefs across the media being interviewed about making the perfect pancake...
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gfmeade7
- Feb 14
- 3 min
LAP OF THE GODDESSES
It’s that time of year when pulses are set racing with everyone in a tizzy to find or satisfy a soul mate. I have always been as...
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gfmeade7
- Feb 7
- 3 min
HATCHET JOB
I always had a soft spot for butchers. My father’s family ran a shop back in the day where he often got drafted in for a few shifts as a...
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gfmeade7
- Jan 31
- 3 min
A FRIEND IN KNEAD
Our daily bread was very much in the news last year when the pandemic lockdowns had just turned a whole new generation into home bakers....
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gfmeade7
- Jan 24
- 3 min
GREEN BOTTLE
They are trying to excavate and bring the remains of Irish-Franco hero Patrick Sarsfield back from Belgium to bury him in his native...
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gfmeade7
- Jan 17
- 3 min
MEASURING UP
Now that Brexit is not for turning it got me thinking of all the complications that having two competing systems of measuring has done to...
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gfmeade7
- Jan 3
- 3 min
KIDS NOT ALRIGHT
There is an old saying in food that in order to know how to eat one must first learn how to wait. When you think about that expression it...
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gfmeade7
- Dec 27, 2022
- 3 min
GOAT ALONE
As a typical Capricorn I tend to think of goats at this time of year naturally enough. The other time is at the Puck Fair in summer when...
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gfmeade7
- Dec 20, 2022
- 3 min
FEASTS ON EARTH
We are well into the festive season now and we have it pretty much down to an annual routine with all our foodie traditions so much...
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gfmeade7
- Dec 13, 2022
- 3 min
PIG OF THE BUNCH
I think most people like a sizzling sausage and nearly every country has their own versions of what is one of the world’s oldest...
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gfmeade7
- Dec 6, 2022
- 3 min
CALL TO EEL
I was talking to a continental chef here about our abundance of lake and river fish and how it is seldom eaten in homes or restaurants....
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gfmeade7
- Nov 29, 2022
- 3 min
SALT OF EARTH AND SEA
We Irish love our salt and so many still lash it onto the dinner without tasting a morsel believing it has not been seasoned at all...
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gfmeade7
- Nov 22, 2022
- 3 min
HOLY SPIRITS
I was reminded lately just how so much of the world does not subscribe to the option that wine is the ultimate accompaniment to food. We...
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gfmeade7
- Nov 15, 2022
- 3 min
RICE AND EASY
I first ate rice when a Chinese restaurant opened locally to me in the 1970’s; it was still alien to Irish households back then except...
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gfmeade7
- Nov 8, 2022
- 3 min
CRACKING CHRISTMAS
The latest bird flu epidemic and the subsequent potential shortage of turkey have already got the minds of the public focusing on the c...
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gfmeade7
- Nov 1, 2022
- 3 min
IN A NUTSHELL
At this time of year the nuts are in abundance but squirrels are not the only ones storing them up as we like to eat them too and have...
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