- @endamcevoy best of luck! #
- @endamcevoy when & where? #
- @JenStevensDub any time Jen, I'd be happy to help! #
- @JenStevensDub happy Easter Jen, do you do deliveries? #
- @DublinDiaries take it slow now. #
- @endamcevoy exciting Enda! #
- RT @endamcevoy: We are looking for FOH applicants for a new restaurant in Galway City. All levels. Being upbeat, driven and self motivated would be a plus #
- RT @foodandfinds: #FF @foodguild @goldenshots @MeatPeter @Holymackers @Bordbia @SAWERSLTD @KaigalwayMurphy @DonalSkehan @jozeemac @deelaffan @GCsIreland #
Category Archives: Cooking for Life Week Three
Making your own stocks, like baking bread and other once-basic kitchen skills, is one of those pastimes that today seems to set the serious kitchen enthusiasts and fully-paid professionals apart from the rest of us hunger-motivated amateurs. I don’t know about you, but when I’m wondering what to cook for dinner, a load of shells or bones isn’t the first thing that springs to mind. And even for those out to impress, starting by scratching that particular stock-itch is seriously impressing. (How often do you see that on Come Dine With Me? I rest my case.) Read the rest of this entry
Safety matters. Discuss. (Stop yawning down the back.) Seriously, safety does matter (as our talk at the end of Week Three from Eileen Morgan of Food Safety Solutions reminded us). And there’s no surer way to remember a few rules … Read the rest of this entry
Do you eat the skin off your fish? The answer probably depends on what visual that question cues up for you. If the words ‘fish skin’ bring to mind a slithery, wobbly layer of grey chewiness insulated by another layer … Read the rest of this entry
I started cycling to Blackrock this week, and home again. Which is just as well. Yesterday I ate not one bird for lunch but two (or at least two halves): roast breast of quail with confit legs, carmelised onion tatin … Read the rest of this entry
Ever wondered why your home-cooked steak never tastes quite like one ordered in your favourite steak restaurant?
Or why your grannie’s trick for perfectly poached eggs doesn’t seem to work anymore?
Or how certain restaurants know how to cook your poultry to a perfect temperature without having to stab it with a knife to see if the juices run clear? Read the rest of this entry