Sunday, October 3

A Guide to Irish Food Culture

English food culture dominates in Ireland. Everything can be breaded, and you get chips (french fries) for everything. Meat is always well done, and you get cooked vegetables for your food (carrots, haricot verts, broccoli. Instead of gravy, gravy, or bird, stuffing (bread crumbs mixed with spices) applies.

There are very good ingredients produced on the island, but the Irish themselves do not use them for the most interesting dishes. Nor does the ordinary Irishman seem to have taken a liking to long-distance foreign food.

Visit a butcher to buy meat when you cook, it is an element that has disappeared in many countries, as it is becoming more common with pre-cut and plastic-packed. The meat is almost always locally produced. Similarly, fish shops are also still common in Irish cities.


Ireland is known for potatoes but chips stand out more than potatoes in themselves, as they say, they serve chips for everything, for lasagna and pasta, or as a snack for a beer. It is less easy to find a freshly cooked potato, or oven-baked potato wedges, or hazelnut potato, but some fried potato has been served in Ireland.

What Ireland lacks in cooking they have in the pub environment. An “Irish pub” is a concept around the world, and the Irish themselves often frown on pale imitations abroad. The decor is often not the least complicated, solid wood tables and chairs, an open fire, stained windows.


On the barrel, you will find at least one of these Irish beers

Guinness, a stout that everyone knows. A Guinness should take time to pour, the glass is filled to 80% then it must stand and fall before the glass fills up and gets its foam crown.

Smithwick’s, an Irish red ale that is very light and easy to drink. Otherwise, light layers are very popular, such as Heineken, corona, and miller.

Irish whiskey

Irish whiskey took some hard bangs when the alcohol ban was introduced in the US and then World War II broke out. These two events took away large parts of the export market, and when it came back, scotch (Scotch whiskey) managed to grow and take the whiskey market.

Irish whiskey uses barley (barley) which is dried by burning the rock anthracite instead of peat because it burns with much less smoke, which is a difference to Scotch whiskey. Scottish whiskey, therefore, tastes much smoother.

The Irish whiskey is often distilled three times to make it taste lighter, then it is stored for at least three years, otherwise it may not be sold as whiskey. The storage is usually done in oak barrels that have already been used for sherry or bourbon, as this is because a new oak barrel adds a strong sweet taste.

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